Liquor-articles 2020

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Rum’s affiliation with the Caribbean is widely known, but each rum-producing country and region has qualities that make them stand apart from one another. Consequently, each type of rum is worth exploring, including rum produced in Jamaica.

Jamaican rum is held in high esteem by rum lovers around the world. The island nation’s spirit contains unique flavors and characteristics that set the style apart from others. Furthermore, like Scotland with scotch and the U.S. with bourbon, Jamaica has implemented strict legislation regarding its rum production (one of the few rum-producing countries to do so).

I’ve sampled and served numerous Jamaican rums during my career as a professional bartender and cocktail creator. While Jamaican rum is pretty dependable overall, it also varies in quality. Having shaken, sold, and served this style of rum countless times over the years, I’m well-suited to discuss some of the more well-known brands. Encompassing a range of flavors, styles, ages, and uses, here are 16 Jamaican rum brands ranked.

Read more: 13 Liquors Your Home Bar Should Have

Speaking about Jamaican rum and leaving out J. Wray & Nephew would be an incomplete discussion. Since its inception in 1825, it has boasted the honor of being the oldest registered company in the country. It may be under the stewardship of The Campari Group, an Italian beverage conglomerate nowadays, but it still greatly showcases its deep-rooted affiliation with Jamaica, being the originator of some of the most adored rums in the region, such as the Wray & Nephew Overproof Rum.

At 63% ABV, it’s certainly not your typical sipping rum, and many may shy away from mixing it with other drinks, especially outside of Jamaica. However, there’s good reason for it to have a steadfast presence behind lots of bar counters. Being a fundamental component in numerous Tiki-style cocktails, like Mai Tais and the notorious Zombie, Wray & Nephew stands out as the most aromatic and intricate among the potent white rums. Although it comes last in this list, no Jamaican rum brands ranking would be justifiable without its mention.

Apart from Wray & Nephew, Coruba rum is another label manufactured by J. Wray & Nephew. This was initially thought up by a Swiss merchant inspired by rum during his jaunt to Jamaica toward the 19th century’s end. Ambitious to introduce this spirit to his native place, he initiated an enterprise that imported mature Jamaican rums, then blended and refined them in Basel, Switzerland.

Standing the test of time for roughly 150 years despite its relatively inferior quality, Coruba’s enduring presence arguably owes to professional bartenders who consider it an ideal component for creating tropical rum-based cocktails. Similar to its cousin, Wray & Nephew, it delivers strong, unique notes in mixed beverages that incorporate milder rums, and its flavor profile is enhanced with the infusion of glycerin and caramel flavoring. This adjustment gives it a fuller texture, which in turn boosts the texture of the cocktails it’s incorporated into, thereby saving it from being the last on this list.

Alcoholic spirits lose their volume over time due to evaporation when they age. In the world of whiskey, we call this lost alcohol “angel’s share.” However, when it comes to rum from Jamaica, it’s the mischievous spirits from local tales, the Duppies, who take the blame for the vanishing distillate. That’s how The Duppy Share got its name.

The Duppy Share, a fairly recent brand, was crafted with the goal of representing the finest features of Caribbean rum. It accomplishes this by seamlessly blending the strong punch of Jamaican rum from the famous Worthy Park distillery with the mellower rum from the Barbadian Foursquare distillery. The outcome is an approachable collection that includes a traditional Aged expression—an award-winning spiced rum, and a highly flavorful 100% Jamaican white rum.

The only premium aged rum offered by The Duppy Share is a complete Barbadian blend, ranking it close to the bottom of Jamaican rums. However, the brand has numerous strengths, which are capturing the attention of rum enthusiasts for any future releases.

The term “funk” has been mentioned several times. It is a distinct characteristic found in many (though not all) Jamaican rums. In Jamaica, this characteristic even has its own slang: hogo. When we discuss funky flavors and scents in rum, we refer to notes that range from extremely ripe tropical fruits like banana, mango, and pineapple to fruit that’s so over-ripe it’s nearly rotten. With this in perspective, The Funk unabashedly exhibits the hogo profile.

Worthy Park is where The Funk is originally distilled before it gets bottled straight from the heart of bourbon territory in Bardstown, Kentucky. The Funk is a perfect introduction to the hogo style of rum for those willing to experiment though many bartenders prefer using it as a seasoning rum to infuse cocktails with more layers of complexity. Despite the complexity that this rum offers, it may not be appealing to everyone, hence its placement at number 13.

Originating from the esteemed French house of Cognac, Maison Ferrand, Plantation Rum takes applying uniquely traditional European methods of barrel-aging to the sourced rums from places like Jamaica, Barbados, Panama, Guyana, and Trinidad. While most of the products from Plantation include a blend from different locations, they do provide a purely Jamaican rum alternative.

The pricing and quality of Plantation’s rums may vary but all of their offerings manage to hit the sweet spot in terms of cost and palatability. Every rum from Plantation can be enjoyed as a sipper with younger bottles pairing well with a light mixer for a smoother experience. The Bar Classics collection is a must-try for any cocktail enthusiast, it comprises a light, dark, and overproof rum along with their standout pineapple rum. It stands out from your typical flavored rum thanks to its natural taste that comes close to the real deal, leaving you pleasantly surprised and far from disappointed.

In regards to modern rum experts, not many can claim to have as much experience as Ed Hamilton. Hamilton, a sailor, found his love for the spirit while journeying across the Caribbean in his younger years. The enthusiasm he found led to the creation of the Ministry of Rum, a company dedicated to importing only the finest blends of the spirit while simultaneously giving enthusiasts access to Hamilton’s profound knowledge of the spirit worldwide.

Hamilton’s selection of rums do not solely originate from Jamaica. However, a handful of their superior offerings, such as Hamilton Jamaican Pot Still Black and Jamaican Pot Still Gold, are sourced from the notable Worthy Park Estate. This estate has been cultivating sugarcane and producing spirits since 1670, lending to its credibility among other brands, inclusive of several mentioned herein.

The Jamaican offerings from Hamilton are typically characterized by their rich and earthy tones, layered generously with overtones of sweet and ripe bananas. Although it doesn’t feature in our top ten, Hamilton’s brand exudes undeniable quality.

Doctor Bird, a brand named after the Jamaican avian national symbol, shares numerous similarities with The Funk rum. Both brands source their distillate from Worthy Park Estate, but final production stages – finishing and bottling – take place within the U.S. The Funk finds its roots in the south, while Doctor Bird is based in Detroit and aged in Moscatel wine casks.

Doctor Bird infuses strong hogo flavors leading to a piquant, unapologetically funky taste with notes reminiscent of overripe fruits and the slight bite of acetone. This composition makes Doctor Bird ideal for tropical cocktails, adding that dash of bold flavor. When consumed neat or mixed lightly, it might be overwhelmingly pungent for some, barring the most dedicated of funk aficionados. Similar to The Funk, it proves to be an excellent seasoning rum, powerful enough to balance any level of sweetness.

Blackwell’s reputation largely stems from the brand’s creator, Chris Blackwell, the founder of Island Records and former producer for Bob Marley. But one shouldn’t mistakenly think it lacks deep-seated roots in the world of Jamaican rum. After all, Blackwell’s grandfather was once the owner of J. Wray & Nephew. Even though the company no longer belongs to the Blackwell family, they are still the makers of this rum brand.

The sugary vanilla flavor of Blackwell Rum may mislead you into thinking it’s a spiced variety, were it slightly sweeter. However, as Blackwell’s is a relatively coarse, young rum, it isn’t quite smooth enough to serve as a sipping rum for everyone, but it pairs well with a mixer. If you’re new to Jamaican rums and want to get a feel for the style without being overwhelmed by excess funk, Blackwell is an excellent choice (and one that justifies its ninth-place ranking).

Despite its grammatically questionable name, Myers’s Rum is a highly reliable spirit that has rightfully carved its niche as an essential on bar shelves worldwide. Named after its founder, Fred L. Myers, the distillate is imported from Jamaica and bottled in Louisville, Kentucky, therefore marking it as another Jamaican rum that has found its place in the bourbon whiskey-famous region.

Myers’s Rum isn’t necessarily famous for being a particularly exceptional rum. Instead, it’s this very dependability that skillfully brings out the best characteristics of the alcohol, particularly in the Original Dark variant. Abundant traces of caramel, molasses, leather, dried fruits, and dark chocolate make it the go-to base rum for a countless number of cocktails – and one of the best rums to cook with. As it’s affordable enough to be used in cooking and bold enough to bring about a difference in recipes that require the spirit, Myers’s Rum rightly finds itself at the midpoint of this list.

Monymusk has origins tracing back to the 1800s, but is now owned by the state-owned National Rums of Jamaica Limited. The distillates used in its rums are sourced from two highly reputable producers: Long Pond Distillery, which is fully owned by the company, and Clarendon Distillery where it holds a 73% stake.

Monymusk offers a clear demonstration of the inherent fruity flavor profile characteristic of Jamaican rum without excessive funkiness. It has a relatively small core range of products but manages to cover all essential bases. This lineup includes, an overproof rum, gold rum, dark special reserve, and a tropical coconut rum liqueur named Whispering Breeze. Most of the rums serve superbly in cocktails and mixed drinks, while also being very suitable for neat sipping. The more premium offerings, which may be harder to locate and demand a higher price, are definitely worth the pursuit for anyone who is a true Jamaican rum connoisseur.

Smith & Cross operates out of London but blends its rum in Amsterdam. Despite such geographic dispersity making it sound less genuine, the company has gained prestige as a notable representative of Jamaican rum. The final product is produced exclusively with Jamaican rum sourced from a variety of distilleries, prominent among which is the esteemed Hampden Estate.

With Smith & Cross, there is a pronounced concentration of the hogo, and making a comparison against brands like The Funk or Doctor Bird is challenging. Unlike the latter two which are most suitable as seasoning rums due to their slightly rough edges when consumed neat, Smith & Cross doesn’t share this issue. In fact, its high proof bordering on navy strength adds to its tempestuous profile which might make it unsuitable for cocktails. This rum potentially stands out best when enjoyed with a splash of water or a few ice cubes. For those who are ready to embrace the full hogo experience that also comes with a reasonable price tag, this is the rum to go for.

The Long Pond Distillery holds a significant position as a national Jamaican rum brand. It supplies distillate to several brands including Captain Morgan, whereas its Long Pond rum is deemed a rarity and celebrated amongst rum connoisseurs.

Renowned for its exemplary quality, the distillery reflects 270 years of rich experience in its creations. Despite suffering from a series of unfortunate events and disasters, the scarcity of Long Pond rum only elevates its desirability. In 2012, leaky storage tanks forced a temporary closure of the distillery for significant repairs. In addition, in 2018, a blazing fire nearly obliterated the facility, leading to a loss of 65,000 liters of the invaluable rum.

As of 2024, the Distillery has recommenced its operations, although its high-end rums may yet be too pricey for an average consumer. Nevertheless, being ranked fifth amongst Jamaican rum brands, it would certainly be a prized acquisition if one were lucky enough to find a bottle.

In the list of Jamaica’s six rum distilleries, New Yarmouth has secured its place by producing distillate for many eminent brands while occasionally releasing exclusive expressions under its own trademark. Although it may be somewhat difficult to obtain and might be costly, few rums exhibit a mastery of esters—a compound produced during fermentation—as New Yarmouth does.

What makes the rum from New Yarmouth special is its extensive aging period. The years spent ageing lends to its profoundly rich and smooth nature. However, the true mastery of the distillery is seen in the delicate blend of art and science that goes into its fermentation process. Through prolonged fermentation and the use of unique yeasts, the distillery has been able to release expressions that highlight the essence of high ester Jamaican rum. Each New Yarmouth bottle is unique, reflecting a wide spectrum of fruity and vegetal traits that are unique to the distillery.

Though Hampden Estate rum is a relatively recent brand, its namesake distillery ranks among the oldest in Jamaica. The distillery uses its own sugar, hailed as some of the highest quality in the country, to produce some of the finest heavy pot still rum in the Caribbean. Combining a mix of medium and high ester distillates, along with superior cask-aging, Hampden Estate rums deliver an intense yet balanced flavor profile.

The superior molasses, banana, and citrus notes matured over a long period in barrels, unifies to create a deeply lush rum featuring hints of vanilla, dark chocolate, coffee, and hazelnut. Moreover, the rum matures in the humid tropical climate rather than overseas, which enhances the aging process. It results in an 8-year old rum having the intricacy and flavour profile of a rum aged nearly four times as long in other environments.

Ranking the last six rum distilleries in Jamaica is challenging as each has its own distinct merits drawing from centuries of rum-making tradition. However, Worthy Park Estate distinguishes itself by being the only distillery that produces Single Estate rums, created from molasses derived from its own sugarcane cultivation. The result is an array of award-winning rums that each truly warrants the recognition they have received.

Worthy Park Estate rums not only deliver on quality but also on price. Unlike many other high-end rums, they remain reasonably priced. They even have a budget-friendly range, Rum-Bar, which is lower-priced than their standard options. These rums are perfect for backbars and cocktails, offering variety that suits numerous mixed drinks. Simply put, it’s hard not to find a Worthy Park rum to fall in love with.

In the beautiful Nassau Valley lies one of Jamaica’s most renowned rum manufacturers – Appleton Estate. This estate’s history dates back to the mid-18th century, and it’s distinguished reputation is unmatched. The estate owes its success to its heritage and craftsmanship, as well as its unique terroir which produces some of the top-quality sugar in the region and an ultra-clean spring water source.

The variety on offer might not be extensive, but their core range includes ages up to 21 years, including a special release aged 50 years. The youthful variants also offer excellent value, being affordable enough to feature in cocktails while also serving as great starters for sipping.

In summary, whether you’re a connoisseur, a bartender, or just a casual rum drinker, there’s something for you in Appleton Estate rum. Given its significant impact on the rum world, it stands unsurpassed as the top Jamaican rum brand.

Like any spirit, there are great Jamaican rums, terrible ones, and plenty that fall somewhere in the middle. With 16 years of experience in the bar and restaurant industry, I’ve been fortunate enough to sample and work with a huge range of international spirits and attend masterclasses with global brand ambassadors. Additionally, as a history enthusiast with a grandparent from the West Indies, I’ve always had a keen interest in rum due to its remarkable Caribbean heritage.

The above rankings consist of Jamaican rum brands I found the most success with as a bartender (and later bar manager) and would hope to find in any rum bar worth its salt. It features a balance of spirits that suit any occasion, from the familiar and the unique to entry-level rums for newcomers. I also considered each Jamaican rum brand’s taste — both in cocktails and when sipping — when assembling these rankings, along with its availability, affordability, variety, and history.

Read the original article on Tasting Table.

We live in an age where questions of sustainability are brought up for nearly every product we consume, and whiskey is no exception. When you’re sipping your favorite whiskey, you might not give too much thought to how sustainably made your beverage is, but today, there are more and more distilleries brainstorming how to make products greener in the coming years. Whether that be through farming, packaging, distribution, or even the creation of the whiskey itself, a new approach to whiskey-making is beginning to take root.

These sustainable means of production have not become the norm for creating the product yet, but as resources and knowledge of how to achieve these sustainable results spread, we might begin to see an uptick in these methods. One company already beginning to implement these sustainable practices is Frey Ranch Distillery. Tasting Table had the opportunity to speak with whiskey farmer and co-founder of Frey Ranch Distillery Colby Frey about how the business is using sustainability in its production.

Colby’s approach to sustainability starts with farming first. “At Frey Ranch Distillery we are all about taking a common-sense approach to sustainability,” says Frey. “This means leaning into farming practices that make good business sense.”

Read more: The 27 Best Bourbon Brands, Ranked

Sustainability in whiskey production can take on many forms. Some of the biggest sustainable changes that can be made are mindful sourcing of ingredients, water conservation, waste reduction, and recycling. Sustainable ingredient sourcing means using a more intentional approach to where ingredients come from. For example, because Frey Ranch Distillery uses its own farmed grains for production, the carbon footprint to transport these grains is significantly less. Greener farming also includes taking a more organic approach to what products are being put into the soil.

Sustainability through water conservation refers to how distilleries can cut down on water consumption. Maker’s Mark has taken steps to improve its water conservation by building a pond to hold runoff rainwater and repurposing it for whiskey making. Some distilleries will bring in outside environmental agencies for guidance on how to do better for the surrounding land, particularly for local water sources. Waste reduction and recycling is a form of sustainability many distilleries have already begun to adopt into their processes. Spent grain doesn’t have to go to waste, it can be repurposed as livestock feed, creating a more environmentally friendly production loop from farm to distillery.

Frey Ranch has the unique benefit of being able to produce all of the grains used for its whiskey making. One of the company’s major goals is to “leave the land better than we found it,” says Colby Frey. This farming mantra drives Frey Ranch to use careful consideration while farming and has allowed the company to cut down on its carbon footprint.

Despite the commitment to sustainability, Frey Ranch acknowledges that through the farming end of whiskey production, it can be difficult for other businesses to commit. “At the end of the day, sustainability is measured in how much you can offset your environmental impact, and if you don’t have the instruments and fundamentals in place at the very beginning, it’s extremely costly and inefficient to create those measures once your distilling business is up and running,” says Frey.

That doesn’t imply that sustainability is unachievable, however, producing similar outcomes to Frey Ranch would necessitate considerable effort. The majority of distilleries are dependent on external grains for production, which can’t be quickly altered. The move towards sustainable practices in whiskey production may be a slow one, but as notable whiskey brands like Maker’s Mark have already begun to embark on this journey, it delivers a message to other brands that even minor modifications can be incorporated.

Read the original article on Tasting Table.

Unicorn Distillery’s Butterfly Pea Vodka begins its journey as a vibrant blue shade, but undergoes a change to purple and then to pink as acid is introduced.

This unique color-changing cocktail steered a sales executive away from the software industry and reignited his interest in the alcohol business.

During a vacation in Victoria, Canada, Rick Hewitt and his now-wife Alaina were welcomed by bartenders with a gin cocktail. “The experience was memorable, and I vividly remember telling myself that this special ingredient needs to find its way in a vodka since not everyone drinks gin,” says Hewitt.

This was back in the autumn of 2018, and upon his return, he began his research into butterfly pea tea, the key ingredient in Empress Gin that caused the cocktail’s color to change.

Hewitt quickly understood that even though Empress and other color changing gins were legally available in the United States, the FDA had not approved butterfly pea tea as an ingredient. A St. Louis-based natural food coloring company, Sensient Food Colors, was petitioning the FDA to permit the usage of this tea for food and drinks. “It has been used for centuries, if not millennia, in the east and was legal to utilize in the U.K., Canada, and other locations, so I knew it would be a question of when, not if, it was approved,” he remarks.

Hewitt continued to experiment with vodka and butterfly pea tea flower, leading to the final approval of butterfly pea tea as an ingredient in September 2021. He then launched Unicorn Distillery in March of 2022. Hewitt characterizes the enterprise as “truly a pandemic project.”

Despite being in software sales when he established Unicorn Distillery, Hewitt had previously founded two craft alcohol brands: Emerald City Beer and Number 6 Cider.

“My passion has always been in beverages,” he says. “That’s why I was like ‘I’m going to be the guy to get this butterfly pea tea into other categories beyond gin.’”

These days, Unicorn Distillery is known for its vodka and tequila creations, uniquely flavored with butterfly pea tea, transforming their color to a vibrant shade of blue; however, with the introduction of acid, it evolves into shades of purple and ultimately, pink. “Unlike other brands that employ butterfly pea tea as mere additions to their gin or tequila, we are fundamentally different,” he adds.

Unicorn’s signature is the butterfly pea tea, marking us distinct from a tequila or gin brand, said the brand rep, emphasizing the novelty factor and intrigue of color-changing cocktails that their brand introduces to the consumer market.

Initially launched with distribution in Washington, Unicorn Distillery’s footprints have since expanded to Idaho, California, and Arizona. Future plans include making the product available to the markets of Texas, Georgia, Tennessee, and Wisconsin, following a productive round of talks with potential distributors.

Unicorn vodka and tequila are now available on Princess Cruises, and they are planning to extend their services to ships throughout the fleet. The color change effect seems to be a hit among consumers, enhancing the merriment for their guests. For a closer look at the enchanting Unicorn spirits, visit here.

Alaina, before the drink had a designated name, served it from transparent bottles to her close-knit group. The term ‘unicorn vodka’ was coined by her friend Mary. This spontaneous naming reaction was deemed significant as Mary represented their target audience.

Both Alaina and Hewitt found the unicorn label quite apt as they’ve had past experiences working with swiftly growing West Coast tech start-ups, also designated as ‘unicorns’. They were part of these companies before they went public and burgeoned into big brands. In Hewitt’s words, “‘Unicorn’ symbolizes embracing individuality and relentlessly pursuing one’s passions, undeterred by the prospect of altering the world. If we can bring about innovation in vodka and tequila performances, you can surely bring about transformation in your domain. We are determined to endorse innovation across the U.S.”

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Informative session: Grasp + Discover what this Idaho distillery is all about, and what distinguishes each of these whiskies as you venture through myriad expressions, with each course of your meal!

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Unicorn Distillery’s Butterfly Pea Vodka starts out as a bright blue color, but it changes to purple then pink as acid is added.

A color-changing cocktail led a sales executive out of the software industry and back into the alcohol business.

Rick Hewitt was on vacation with his now-wife Alaina in Victoria, Canada, and the bartenders welcomed them with a gin cocktail. “It was a really cool experience, and I can viscerally remember telling myself that this has got to get into a vodka because nobody drinks gin,” Hewitt says.

That was in the fall of 2018, and when he returned home, he started researching butterfly pea tea, which is the ingredient in Empress Gin that changed the color of the cocktail.

Hewitt swiftly discerned that despite the legal sale of color-changing gins like Empress in the United States, the FDA did not permit the use of butterfly pea tea as an ingredient. Sensient Food Colors, a natural food coloring business based in St. Louis, was lobbying the FDA to authorize butterfly pea tea for use in food and beverages. “It’s been used for centuries, if not millennia, in the East, and was legal for use in the UK, Canada, and elsewhere, so I knew it was a matter of when, not if, it would be approved,” he states.

Hewitt continued his experimentation with vodka and the butterfly pea tea flower, resulting in the FDA’s approval of butterfly pea tea as an ingredient in September 2021. Hewitt then opened the Unicorn Distillery in March 2022.

“It really was a pandemic project,” Hewitt comments.

Although he was working in software sales when he established Unicorn Distillery, Hewitt had previously launched both Emerald City Beer, a craft beer brand, and Number 6 Cider, a craft cider brand.

“My passion has always been in beverages,” he says. “That’s why I was like ‘I’m going to be the guy to get this butterfly pea tea into other categories beyond gin.'”

Today, Unicorn Distillery makes vodka and tequila with butterfly pea tea giving it a bright blue color that changes to purple and then pink with the addition of acid. “All of these other brands (that use butterfly pea tea) use it as an extension of their gin or tequila,” he says.

“What makes Unicorn different is we are a butterfly pea tea brand so when you bring our brand in, you’re not bringing in a gin brand. You’re brining in the category of color-changing cocktails,” he adds.

Unicorn started with distribution in Washington, but today it is distributed in Idaho, California and Arizona. Hewitt is in talks to expand distribution to Texas, Georgia, Tennessee and Wisconsin.

Unicorn vodka and tequila are now being offered on Princess Cruises, expanding to vessels across the entire fleet. The visual colour change of these unique drinks is delightful to many. It serves as a fun method to light up the spirit of their passengers. Watch the Unicorn drinks being served here.

Before the drink was named, Alaina used to serve it from transparent bottles to her acquaintances. There was a time when her friend Mary spontaneously called it ‘unicorn vodka’. This was essentially her instinctive response, she was precisely our intended consumer.

The term ‘unicorn’ struck a chord with both of them since they had each been a part of growing start-up tech firms on the West Coast which eventually transformed into considerable brands. They each had their experience working with pre-IPO unicorns evolving into massive corporations. According to them, the Unicorn brand stands for individual uniqueness, encouraging everyone to pursue their passions, without the fear of making a change. If innovation can be brought into vodka and tequila, it can be achieved anywhere. They are imposing a significant push for innovation across the U.S.

York Distillery hopes new expansion plan will be approved after concerns over “whiskey fungus” nixed initial plan

For many years, Chattanooga Whiskey has been a brand that has consistently caught my attention without becoming a permanent fixture in my mind. Despite hearing positive reviews for some of their products, especially in the recent past, I never really took the time to delve deeper into the brand and understand its unique nature. You see, this is a Tennessee distillery that is more interested in bourbon than the somewhat vague category of “Tennessee whiskey”. What’s more, they have their own unique style of bourbon whiskey, which they call “Tennessee high malt”. This involves the use of a greater variety of not only malted barley, but other special malted grains typically overlooked by the larger bourbon industry. My interest was instantly piqued after trying their new Chattanooga Whiskey White Port Cask Finished Bourbon. To be honest, their approach might just be pure genius, or maybe I’m just extremely impressed and pleasantly surprised by this bottle. By the way, this bottle costs a fair $60.

Founded back in 2011, Chattanooga Whiskey, like many other brands, sourced its bourbon from MGP of Indiana’s large distilleries during its initial years. This was primarily due to the fact that distillation was not legally permitted in Chattanooga and Hamilton County, TN at the time. However, thanks to the efforts of the distillers, distillation was legalized in the county in 2013, after which the company set up its first experimental distillery and began refining its Tennessee high malt style.

The Chattanooga Whiskey White Port Cask Finished Bourbon is part of the annual Barrel Finishing Series. This series focuses on a dynamic assortment of barrel finishes, which over the years has included Tawny Port, Cabernet, and Islay Scotch variants. This year’s offering involves subtle white port casks, obtained from the Carrazeda de Ansiães region in Portugal. This whiskey combines different Chattanooga Whiskey high malt mash bills. Although it includes both rye bourbons and two wheated bourbons, the product incorporates varietal mash bills ranging from “dark malted wheat” and “oak-smoked malted wheat” to malted rye and “green malted barley”. The brand certainly aims for a complex malt profile with this whiskey. Initially aged for a relatively short three years, the whiskey then matured for an additional two years in port casks. This is rather long for a younger bourbon. The result is a whiskey that underwent a complete transformation, and this change is definitely a positive feature in this case.

Having shared this background, let’s delve into the tasting of this captivating, port-finished bourbon.

This dram offers a deep, rich caramel aroma that is instantly captivating. You’ll also detect a sweet, slightly syrupy malt, along with plums, aromatic cinnamon and spicy oak. The near absence of ethanol allows for a thorough nosing experience. The enticing toastiness, with biscuit-like tones blending into brown butter and vanilla, also sprinkled with allspice, is impressively accessible thanks to well-integrated alcohol, which is remarkable given its young age.

Once you take a sip, the dark fruitiness and stone fruit flavors immediately take center stage, featuring caramelized plum and peach mingling with toasted oak and sprinkled with cinnamon brown sugar. The malty sweetness amplifies waves of ripe red fruit and wine-like notes, balanced with spice and an end note of pepperiness. Additional subtle undertones consist of earthiness and a hint of smoke. Its overall vibe is gratifyingly rich without coming off as undeservedly sweet or overly sugary. I believe this brilliantly mirrors the best qualities the cask had to offer.

Personally, I find this release tremendously remarkable, it’s one of the most pleasant surprises I’ve had lately. It indeed sparks my interest to sample more from the customary Chattanooga Whiskey collection, even though I question if any of them could compare with the beautiful blend presented here. Moreover, it’s an impressive bargain for an annual cask-finished release. If I saw it locally for $60, I wouldn’t hesitate to grab it.

Distillery: Chattanooga Whiskey

City: Chattanooga, TN

Style: Straight bourbon whiskey

ABV: 47.5% (95 proof)

Availability: Limited, 750ml bottles, $60 MSRP

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

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Bosnian Serb leader Milorad Dodik doused the order he received from Russian dictator Vladimir Putin in vodka, according to a video he published on X on Feb. 21.

Dodik can be seen pouring alcohol into a glass containing the award, crossing himself, drinking, and then passing the glass around.

“In Kazan, we traditionally celebrated in the Russian way the awarding of the Order of Alexander Nevsky, which was presented to me today by Russian President Vladimir Putin,” he wrote.

Dodik met with Putin in Kazan on Feb. 21. At the end of the talks, the Russian dictator presented the leader of the Bosnian Serbs with the Order of Alexander Nevsky for “strengthening the partnership” between Russia and Republika Srpska, Politico reported.

Dodik awarded Putin a state order in absentia in January 2023, which the EU called an “unfortunate mistake.” In the summer of the same year, despite the EU’s warnings, he visited the dictator in Moscow.

Read also: Cameroon withdraws from football friendly with Russia

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This scratch-built wooden PC build features a Jack Daniel’s bottle and glass as part of the water-cooling loop, which is filled with whiskey-colored coolant.

Ben Hardwidge

Published: Feb 21, 2024

Is the water-cooling loop in this scratch-built wooden PC build really filled with whiskey? Well, obviously not, but we absolutely love what PC builder Craig Ferrie has done with this Jack Daniel’s gaming PC. The wooden case itself is a marvelous bit of craftsmanship, but the centerpiece is the Jack Daniel’s bottle and glass tumbler at the front – these parts genuinely work as part of the water-cooling system, which is filled with whiskey-colored coolant.

Thanks to our rapidly growing PC building Facebook page, we’ve seen many custom gaming PCs, from mods based on existing case designs to scratch PC builds. You can even submit yours for consideration right here. Here we talk to Craig about how he created this fantastic whiskey-themed Jack Daniel’s PC, which he calls Jack Daniel’s On the Rocks.

PCGamesN: Firstly, why Jack Daniel’s?

Craig: Honestly, I just wanted to do something different! Jack Daniel’s is arguably the most well-known whiskey.

What sort of look were you trying to achieve, and what were your whiskey-related design cues?

Initiating the process, the initial requirement was a wooden structure providing adequate space at the back for the graphics card to be mounted and placement of the water-cooling system, while maintaining the theme of a whiskey barrel. Of course, I had the option of a regular whiskey barrel, but that would take away the originality.

Could you explain the type of woods you used for the main framework, and your method of cutting, preparing, and finishing them to attain this aesthetic?

To tell you the truth, I didn’t really plan. While I was disposing of a double bed frame, I was looking at the slats and an idea sparked. I had no prior woodworking experience, and I haven’t done a self-build previously, especially of this magnitude.

I made a start with the wooden slats by cutting them, without putting too much thought into measuring the initial process. I utilized a jigsaw to cut the slats into uniform sizes, smoothed out all the edges, glued the slats on a basic frame using wood-glue, and then I screwed them together.

Once the wood was of the right consistency and quality, I applied mahogany wood stain with the help of an ordinary household sponge. Interestingly, I had to go through this process almost thrice to acquire the perfect shade. The wood was uneven in certain areas which resulted in gaps between the slats. I used wood filler to close these gaps and later applied stain over it to achieve uniformity in color. The frame was made from pine and the flat top, bottom, and middle section was birch plywood.

Did you entirely build the case from scratch?

Yes, in fact, I had given up on the idea of case modding roughly a year ago as I was bored of working with the usual black boxes. They more or less remain the same with a few decorative lights added sporadically. What I wanted this time was pure originality.

How did you manage to carve out the logos and the No.7?

For this project, I utilized 3mm-thick birch plywood, which I cut personally with my own laser cutter/engraver, a vital tool in my personal business. The pieces were subsequently stained to blend seamlessly with the remainder of the case, and applied using wood glue.

Can you share what additional materials were used in this build?

In this particular case, it is entirely composed of wood – there are no additional supports, it’s purely wooden in nature.

Could you explain the process of creating the authentic-looking Jack Daniel’s logos and inscriptions on both the front and the side?

Working with a limited amount of wood slats presented a challenge, but with some tests on paper before moving to the actual panels, I was able to find the right balance for the laser engraving. I tuned down the speed and turned up the power for the laser, resulting in a pleasing outcome.

Have you been able to recreate the appearance of whiskey with the cooling solution?

Put simply, it isn’t whiskey! It’s EK CryoFuel coolant, which I obtained from EK, who also provided me with a CryoFuel dye package. Achieving this amber hue involved a unique blend of colorants. To create a nice green color, you have to mix blue and yellow, and then gradually add red to get the deep amber shade akin to whiskey.

The Jack Daniel’s bottle positioned at the forefront, seemingly pouring ‘whiskey’ into the glass, draws attention. Aside from the dramatic effect, does it also serve as a reservoir?

I frequently get asked about the Jack Daniel’s bottle feature on social media. Rest assured, it is completely integrated into the loop. We’ve implemented several filters to prevent any debris from entering the loop and there are ‘non-return’ valves beneath the shroud which stop the coolant from flowing back to the loop’s lowest points (inspired by a kitchen sink).

Moreover, there’s a second reservoir bottle that can be swapped in and out for use at home. It is sealed, providing the opportunity to use the machine for gaming without concern over dust accumulation and evaporation.

Would you explain the process of planning the cable routing and how you managed to match the cable colors with the wooden design?

When I initiated work on the case, my aim was to achieve a classy, clean look for this build. I contacted Matt at CableMod, a friend, and requested him to create some cables with exact length for this build. He processed my request successfully, shipping them to me in a few weeks.

The usual cable combs just weren’t going to do the trick, hence I created my own 9mm-thick combs that would adequately adhere to the casing. Regarding the cable color, CableMod offers an excellent online platform that presents an accurate depiction of the color selections they have, this made the process much simpler.

Can you tell us how the wooden plate for the GPU waterblock was created?

At first, my plan was to use EK’s Lignum Walnut block, but unfortunately, things didn’t go as planned. So, I had to create a wooden panel that would fit on an EK Acetyl+Nickel waterblock for this card. Once I got to know I’d be using the EK Vector Strix block, I got its backplate measurements, and designed a Strix/EK logo combination template for etching on my laptop. I sent it to the cutter, and stained them to match the casing.

What’s the connection point for the monitor, keyboard, and mouse?

Three 15cm USB extensions are braided in the top middle of the computer case. These extensions run from the motherboard to the top panel. I utilize an 8-port USB hub which means a solitary free USB port would be enough for my needs. The monitor is directly connected to the graphics card. An interesting note is that I possess a 15cm HDMI extension which I considered adding to this build, but the decision is pending as I am trying to determine the aesthetic orientation of my computer case.

Could you elaborate on the planning and arrangement of the hardline water-cooling tubes?

Surely, my aim was to make the entire setup appear slick, appealing, and sophisticated from the start. Fundamentally, only two runs of tubing can be observed, namely ‘to’ and ‘from’. However, the system gets a bit intricate under the shroud with return valvues among other components. Coming to tube bending and cutting, I initially mark the tube where it needs to be bent, and after that I usually rely on my visual judgement. Tools that I use for cutting include a rotary cutter and a deburring tool.

Could you explain how the airflow system functions?

Cooler Master fans, three in a unit known as the SF360R, are located at the top of the case. Additionally, there’s another vent located underneath for the power supply. Nevertheless, the fact that it’s an open-air case negates the necessity for extra airflow — this setup operates with remarkable coolness.

Did you encounter any substantial challenges?

Indeed, there were numerous hurdles such as the case’s legs. It was perplexing whether to go for custom-made ones or retain the original wood. However, sticking to the frame’s wood material seems to have worked in the end. Another significant issue was the fear of leaks. The issue is that this build lacks an easy-access loop; it’s absolutely not simple to drain. The return valves do not permit water to go back, rendering traditional drainage almost hopeless.

What was the duration it took you to finish this build from the beginning to the end?

It roughly took three months from inception to completion. This duration took into account planning, construction, and the waiting time for parts. Undeniably, the pandemic affected courier services and order deliveries.

Looking back, do you feel content with the final product, or do you wish you had carried out some aspects differently?

I am largely contented with the final output. Are there elements I would reconsider? Definitely, however, that is a normal occurrence when you are venturing into new designs. In future, I may look into creating a loop that’s easier to handle. Also, I will explore the use of higher-quality wood if I happen to replicate this idea.

One can’t help but admire your extraordinary PC build, Craig- it’s truly spectacular. The fact that you devised a handcrafted wood case is a phenomenal feat in itself, not to mention including a Jack Daniel’s bottle and a glass tumbler as part of a water-cooling loop is just breathtaking.

This post originally appeared on Custom PC, which has been covering amazing setups for over 20 years and is now part of PCGamesN. Join our nearly 500k member Facebook group to discuss this build.

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Jilli, from the Chimmelier team, serves fried chicken and other drinking food.

New restaurants are adding excitement to the Los Angeles dining scene with exuberant, free-spirited cooking. Here are three spots that are creating their own sunshine.

In Los Angeles, there is Funke pasta and there is funky pasta. And sometimes you want to walk into a dimly lit and moody Koreatown bar, with hip-hop blasting and wine and makgeolli flowing, and order the latter.

Enter Jilli, a new hot spot that encourages you to “drink responsibly reckless” while you eat bangers like a creamy, spicy, delightfully funky rigatoni alla kimchi vodka with difference-making bacon bits. Maybe the most remarkable thing about this habit-forming dish is that chef Dong Hyuk Lee says he had never tried rigatoni with spicy vodka sauce before he came up with this idea. His goal was simply to create a different version of kimchi pasta.

Jilli is a spinoff of new-school Korean fried chicken spot Chimmelier, which has outposts in Westlake and at the Sunday Smorgasburg food market. A bigger location of Chimmelier in the Melrose Arts District is also underway. Therefore, Jilli serves Chimmelier fried chicken along with other favorites like hearty shrimp toast and comforting curry chicken katsu. It’s the kind of food that will make you crave for more makgeolli.

Chilled seafood sets an extravagant beginning for a meal at Steak48.

Steak 48, an upscale restaurant from steakhouse gurus Jeffrey and Michael Mastro, recently celebrated its first anniversary in Beverly Hills. It attracts a stylish crowd for extravagant meals that can feature Florida stone crab claws, Snake River Farms rib-eye cap and sides filled with Alaskan king crab.

The 48 Caesar is a modern twist with a warm poached egg at a restaurant that serves Maine lobster in the style of escargot and chicken-fried lobster tails. A lot of the food here is entertaining in the right ways. But this is also a great place for a traditional chilled-seafood platter brimming with colossal shrimp and fresh oysters. With a 6,000-plus-bottle wine collection, an extensive Scotch list, and TVs at the bar for catching up with a sporting event, this steakhouse has got it all while you savor some Miyazaki A5 wagyu.

ZoZo is located inside home-decor shop Maison Midi.

“It’s not the time for fine dining,” iconic chef John Sedlar says.

So when prolific restaurateur Bill Chait told Sedlar he had an idea for a casual, convivial restaurant in the middle of the Maison Midi home-decor store, the chef who changed the Los Angeles dining scene with Rivera decided it was time for one more LA adventure.

The eclectic Zozo focuses on the “cuisine of the sun,” and this description is on the menu: “Native American, French and Hispanic flavors with world accents.”

Hot Portobello mushroom with melting cheese tucked in a corn tortilla makes an excellent starter. The perfectly cooked duck confit is served on a vibrant red plate featuring a lucha libre wrestler. The main dishes, styled for communal dining, are served on large trays, and there might be a small, tastefully presented replica of L’Air – a famous nude sculpture by Aristide Maillol, displayed at the Getty museum. Ordering the turkey albondigas gives you the chance to enjoy the flavoursome sauce with an Italian, uniquely designed Gio Ponti spoon. If you fancy something sweet, try the Zapotec mole ice cream. You will also find Rivera’s famous barbacoa cocktail here at Zozo – a unique blend of mezcal, poblano, chipotle and beef jerky, proving that even casual dining in Los Angeles doesn’t miss out on details.