Liquor-articles 2020

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Woodford Reserve has partnered with Los Angeles-based chocolatier Compartés to make a limited-edition chocolate and whiskey collection. The new release calls back to whiskey’s origins as a digestif, meant to be sipped after a meal and paired with something sweet—in this case, combining them. The collection arrives just in time for everyone’s favorite chocolate-indulgent holiday, Valentine’s Day.

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Woodford Reserve master distiller Elizabeth McCall teamed up with Compartés chocolatier Jonathan Grahm to create the collection, which pairs with the whiskey maker’s Double Oaked Bourbon. This whiskey goes through a second maturation in heavily toasted, lightly charred barrels to lend additional soft, sweet oaky characteristics.

Related: 50 Best Whiskeys in the World 2024

McCall hails Grahm as “a genuine virtuoso and artist”, applauding his capacity to harmonize flavors that perfectly sync with each other. “The tasting nuances of wood, spice, and floral elements present in the chocolates are an ideal match with the flavors in Woodford Reserve Double Oaked,” she articulates.

The collection includes four truffles, each of which highlights unique aspects of Woodford Reserve’s Double Oaked whiskey.

In the set, the butterscotch chocolate enhances the sweet aromatic tones of the whiskey. The flavors of butterscotch and roasted coffee are accentuated, giving the chocolate a sense similar to chocolate-draped espresso beans.

The pear nutmeg piece emphasizes the bourbon’s fruit, floral, and spice flavors, illuminating clear cedar, pepper spice, and dark raisin traits.

The oak-smoked salt caramel square contains smoked salt which blends with the wood, spice, and sweet aromatic tastes of Double Oaked to create a salivating effect and deliver notes of herbal tea and tobacco, accompanied by a dry cocoa finish.

Related: 20 Best Bourbons for an Old Fashioned, Tasted and Reviewed

Lastly, the maple pecan chocolate complements the whiskey’s grain, wood, and sweet aromatic profile, emphasizing brown sugar, pecan, and maple tones.

“The flavors in bourbon are so complementary to the flavors in chocolate, so partnering with Woodford Reserve was a perfect match,” said Grahm. “ I don’t think there’s another bourbon and chocolate pairing that is truly as perfect and in sync as Double Oaked and the chocolate truffles we’ve created.”

The limited-edition includes a 750ml of Woodford Reserve Double Oaked and a four-piece chocolate box.

In every home during the festive season, there’s a familiar debate over the choice of dessert. Rum cake, despite not being as rich as death by chocolate or as traditional as apple pie, should undoubtedly be a contender. Besides the standard cake ingredients such as flour, eggs, and butter, the key ingredient that sets this dessert apart is rum.

Turning this into a moist, spicy delight is achieved by marinating the fruit in rum for several months in advance. Known alternatively as black cake, it is a popular choice for celebrations such as holidays and weddings in Jamaica. A fitting custom, considering the cake’s liquor content. Contrary to the rum cake myth stating that it can induce intoxication, the rum does indeed introduce a unique blend of spices, unlike other holiday desserts. If you are considering a unique gift for your dear ones, this is a great choice. The long-standing tradition of sending food via post during holidays is given an unexpected twist with rum cake, offering an exciting alternative to the customary Christmas cookies. With its robustness against shipping hazards, it’s an ideal choice.

Further reading: Cake Hacks Every Baker Will Wish They Knew Sooner

Whether sharing the celebration at home with your family or enjoying it by oneself, rum cake is a welcome addition. The blend of spices it introduces adds a unique flavor of holiday cheer that many other festive delights lack. While you could send typical desserts through the mail, rum cake offers more value. When sending food through the post, it’s essential to be aware of specific regional shipping regulations. This is especially true for food, given the regulations in place. Postal services like the United States Postal Service have rules to ensure the stable shipping of food. But, there’s no need for concern with rum cake as it highly unlikely to spoil.

The inherent jubilation found within the ingredients is precisely what gives the cake such a lengthy shelf-life. The alcohol from the fruit doubles as a preservative for the dessert. Other desserts, like the classic American icebox cake, demand instant refrigeration. Conversely, the rum cake boasts the admirable ability to endure an extended journey away from the comfort of the kitchen. Thus, when friends or family receive a rum cake gift this year, you will be gifting them a fully matured treat that bears no risk of decaying during transportation.

To let your recipient appreciate the fruits of your culinary efforts, the present needs to reach them in tip-top condition. Guaranteeing your rum cake is appropriately packaged and delivered marks the initial step. A metal container, such as a tin, renders the perfect option for shipping any type of food item. The use of this material helps the cake retain its shape during transit. Once it has safely reached its destination, it can be enjoyed in several ways. The rum cake is lauded for its versatility as it can be served chilled or taste just as scrumptious at room temperature. It stays fresh owing to its lack of refrigeration requirement. In effect, it may last up to 10 days provided it is stored in a container that is hermetically sealed.

This feature greatly contributes to why it has enjoyed relentless popularity through the centuries. The beginnings of the cake can be traced back to the days of colonization. As a redefined version of British figgy pudding, Caribbean bakers incorporated rum and tonka beans to concoct the black cake. The technique of soaking ingredients in sugar and alcohol ingeniously served as a preservation method. In fact, if the cake is doused in alcohol on a weekly basis, it can last upto several months. Generations later, these traditions are still upheld to yield a lasting cake which is perfect for gifting.

Static Media is the proprietor and operator of Daily Meal and Mashed.

Read the original article on Daily Meal.

Whether it’s time for a Friday evening wind down or a night out with the girls, an occasional boozy beverage is a fun and refreshing way to shake off the stress of the work week. From tall glasses of red wine to dirty martinis, it seems like there are a million and one libations to choose from. Though we’re open to tasting all, one of our favorite cocktails is a classic whiskey sour. With its welcoming, caramel undertones and vibrant, tart features, the whiskey sour is an incredible cocktail that beautifully marries two unexpected yet harmonious flavors. Oftentimes, being adventurous food lovers and bold drinkers, we like to shake things up by replacing whiskey with mezcal.

Mezcal is celebrated for its smokey character, which introduces a splash of mystery to the cocktail for a deeper and more engaging flavor profile that allure to those who appreciate spirits with a smidge of bonfire charm. Both whiskey and mezcal show off a warming effect, but the warmth in mezcal is from fire, lending a refined and earthy flavor. On top of its fiery and smokey base notes, mezcal possesses peppery, herbaceous highlights that, when blended with a sour mix, result in a whiskey sour iteration that radiates a complicated interaction of flavors.

Read more: The Ultimate Vodka Brands, Ranked

Before you dash to the liquor store to procure ingredients for a mezcal sour, ponder over some of the vital attributes that distinguish a top-notch mezcal. Subpar-quality liquor of any type, be it mezcal or gin, can spoil the purity of a well-crafted cocktail, but by remembering a few easy tips, you’ll be a mezcal connoisseur in no time.

Focus on acquiring an artisanal mezcal that boasts craftsmanship and authenticity. Look for labels that indicate traditional production methods, such as pit roasting and stone grinding, as these often yield superior flavor profiles. High-quality mezcal should also be labeled as 100% agave for a pure and genuine taste. Beyond its percentage of agave, you should also consider the agave cultivar used in the mezcal production, as different species contribute unique tasting notes. For example, Espadín agave has a refreshing, citrusy aroma that meshes seamlessly with sour mix, while Tobalá agave boasts a floral and caramelized taste that can lend to a mezcal sour with more nuance.

Although a mezcal sour is already a funky take on a classic cocktail, you can always add a little extra pizzazz by incorporating other cocktail ingredients to jazz things up. Remember, making cocktails is supposed to be fun, so tap into your creative side and embody your inner mixologist.

Take your sipping experience to new heights with a Tajín-rimmed glass, delivering a tantalizing mix of smokiness, sweetness, and a touch of zesty spice. Elevate the heat one step further by tossing in a few slices of fresh jalapeños, infusing your cocktail with a subtle kick that dances alongside the robust flavors of mezcal. Cut through the cocktail’s sour essence with a drizzle of agave syrup to introduce an extra layer of sweetness that harmonizes with the agave-based mezcal. A small amount of aromatic bitters can complete the tapestry of complex flavors while herbal infusions like a sprig of thyme or rosemary will bolster the botanical essence of the mezcal while infusing the sour mix with a garden-fresh aroma.

Whether you keep it simple or prefer it on the intricate side, next time you’re craving a whiskey sour, opt for a mezcal sour instead. Trust us, you won’t regret it.

Read the original article on Daily Meal.

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Vodka is under-appreciated. Despite its ranking as the most popular spirit in the world, many alcohol connoisseurs still reach for whiskey or gin over vodka. But James Bond’s drink of choice deserves more attention.

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Vodka has a classy side that’s brimming with premium brands ripe for sipping neat, drinking on the rocks, or mixing in upgraded cocktails. If you’re a casual drinker, high-end vodka can help you make the best martinis, Moscow mules, and screwdrivers on the block. If you’re a liquor buff, premium vodka is an untapped treasure trove of new flavors and brands.

Diving into the vodka world is about as intimidating as winter in Russia. To help out, we’ve sampled dozens of the best (widely available) vodka brands and read other expert reviews for all of them to put together this list of the best vodka brands worth trying right now.

We love Reyka because it can do it all. The Iceland vodka — made using wheat, barley, and naturally-purified glacial spring water — tastes superbly crips with a balance of citrus, pepper, and some sweetness to round things out. This makes Reyka a real experience to sip neat, but the price point is also low enough that we don’t feel wasteful by using it for everything from martinis to mules.

$32

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One of the best top-shelf vodkas worth its higher price tag is Harridan. The women-owned vodka brand is made from corn in Ovid, New York in small batches, and it’s bottled overproof at 44% ABV. But, despite this higher proof, Harridan is still an absolute pleasure to sip on the rocks, featuring rich creaminess and plenty of sweet fruitiness on the palate.

$65

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The ultra-high-end is more elusive with vodka than, say, whiskey, because there’s just less of it. But we think all vodka connoisseurs (or connoisseurs-to-be) should sample some of the really, really good stuff at least once. If you haven’t yet, try this Chopin Family Reserve. After it’s distilled, the Polish potato vodka is rested in 50-year-old oak barrels for two years. The result is an incredibly smooth vodka that still has plenty of flavor — mainly in the form of a unique earthy sweetness.

$123.99

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Although Stoli has a complicated relationship with its Russian roots (the brand changed its name from Stolichnaya in 20222 in solidarity with Ukraine), it’s still one of the best examples of classic Russian vodka — and a staple in our vodka lineup. Stoli is another vodka that upgrades any cocktail — be it an espresso martini, a Cosmo, or a lemon drop — but it can also be sipped neat if you’re in the mood.

$35

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If you’re looking to sample a premium vodka not found in your average bar, check out the Austrian brand Neft. Delivered in eccentric mini barrel bottles (that are also insulated), it’s sure to stand out on any bar cart. And the liquid inside is exciting too. It’s on the earthy, oily side with a bit of rich, spicy citrus to lift it up, and really shines when chilled in the freezer.

$31.99

Buy neft at caskers

Tito’s is a best-seller for good reason. The Texas-based corn vodka is smooth with a characteristic sweetness, some pepper in the back, and a wonderful creaminess throughout. This creamy sweetness makes Tito’s one of the more distinct vodkas, which many (ourselves included) like, but some find it overpowering in cocktails. If you don’t already know what side you’re on, we recommend finding out.

$26

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If you’re looking to drink like Russian royalty, pick up a bottle of this Beluga Gold Line vodka. The brand is not the high-end version of a big conglomerate. They only make one thing: ultra-premium vodka. Beluga Gold Line is Beluga’s best bottle, utilizing artesian water, malt, and five levels of filtration in the freezing Mariinsk distillery of Siberia. The flavor is unbelievably soft and silky smooth with notes of grains, wheat, alpine herbs, and a hint of sweetness. The bottle itself is also unique (and great for gifting) with a sealed wax cap that’s opened with an included hammer and brush tool. Enjoy this stuff ice cold and neat with some caviar for the true Russian nobility experience.

$144

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Grey Goose’s characteristic smoothness has made it one of the most popular premium vodka brands in the world, and it’s easy to understand why. The mellow flavor and smoothness make it ideal for crisp, delicious martinis, but, if you want a liquor that will take a backseat in more ingredient-heavy cocktails, Grey Goose will oblige.

$34

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Belvedere is a high-end Polish workhorse. It’s smooth enough to sip straight or on the rocks but affordable enough to keep stocked for regular evening cocktails. The creation process is simple – Polish Dankowskie Rye, quadruple-distilled – yielding an equally minimal, elegant vodka. There’s not much to be said about the flavor of Belvedere, which is exactly why it’s so good in cocktails. Mix up classics like martinis, gimlets, and Moscow mules, or get more adventurous with craft cocktails such as the Belvedere Bramble or French Martini.

$25.99

Buy belvedere at caskers

This Fog Point vodka from Hangar 1 is possibly the most high-end you can go in the mainstream vodka market. Surprisingly, the ultra-premium vodka doesn’t hail from Russia or France: It comes from California, utilizing the local ecology for one of the most unique creation processes around. The water used in Fog Point is exactly what the name suggests. Fog catchers (apparently those exist) convert that famous coastal California fog into water. This water is then mixed with distilled wine from the nearby Pine Ridge Chenin Blanc + Viognier region of California. The result is a conversation-starting bottle of top-notch liquor with notes of pear, citrus, and honeysuckle.

$138

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Suntory (Japan’s liquor giant) killed it with its whiskies and its Roku gin, and it did the same with Haku vodka. Sticking to its Japanese heritage, Haku is made from white rice, which yields a crisp sweetness and a mouthfeel that many liken to sake. This is a great one to drink on the rocks, but we love it most in a martini or other strong, alcohol-forward cocktail.

$28

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This Crystal Head vodka has looks and brains (so to speak). The premium vodka was launched fairly recently in 2007 by actor/entrepreneur Dan Aykroyd and quickly became a success story – largely thanks to the incredibly cool skull bottle. This unmarked, eye-catching bottle makes Crystal Head a piece of bar decor as well as a quality drink. As for the vodka itself, the base ingredient is peaches and cream corn grown in Newfoundland. After distillation, the liquor undergoes an extensive seven rounds of filtration, including filtration through Herkimer diamond crystals. It’s a pure, high-end drink worthy of its packaging.

$50

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Nikka Coffey is another Japanese brand known for exotic whiskey made in special continuous column Coffey stills. This vodka adopts the Coffey still for vodka, producing a very smooth, high-quality product. The base ingredients are corn and barley which are refined with white birch charcoal into batches of varying ABV. These batches are then blended, yielding a vodka with zesty notes, rich sweetness, and a milky finish. Nikka vodka can be enjoyed straight, but we think it’s best in creamy cocktails such as white Russians.

$47

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Vodka variations aren’t as clear-cut as most liquors. However, there are a few pieces of information worth getting familiar with before picking a new bottle to try.

Base Ingredient: Some vodka is still crafted from potatoes, corn, or fruit, however, the vast majority is produced from grain such as wheat, rye, or sorghum. Wheat is certainly the most common, but each gives a subtly different flavor. Corn vodka like Tito’s, for instance, is generally sweeter than traditional wheat or rye vodka like Stoli.

Water: As vodka is so simple, the purity and origin of the water used in vodka production hold high importance. This water is utilized during the dilution stage of vodka production, reducing the ABV to bottle strength.

Flavoring: Flavored vodkas have surged over the past decade, but most of them are inexpensive and artificially flavored. High-end flavored vodkas, in contrast, apply top-notch flavoring processes and ingredients to modify the flavor.

Region: Russia and Poland are seen as the traditional powerhouses of vodka production, however, Sweden and France actually lead international vodka exportation by a considerable margin. Other regions have courageously joined the competition too, including Japan, Canada, Italy, and the U.S. Origin holds vital information, as climate plays a part in vodka production – whether it’s the fog of coastal California or the chill of Siberia.

We tasted dozens of our favorite vodkas to create this list and cross-checked out experiences with reviews from other experts and non-experts alike. We also served many of these vodkas to our non-expert friends to see which ones they preferred. When selecting vodkas to sample, we stuck with widely available labels that you can order online from almost anywhere.

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Early New Year’s Day, my husband, Bob, was swiftly transported by ambulance to the emergency section at Cape Cod Hospital. Despite the complexity of the day, it remarkably birthed transformation. The story unfolds as we proceed.

On the eve of the New Year, I was alone, steering my attention towards TV showings of New Year’s Eve festivities. As we clocked midnight, I decided to immerse in a real drink. I spotted an aged bottle of whiskey, savored my drink, and thereafter, retreated to bed.

Startling noises from the living room woke me up the next morning. There was my husband, on the floor. His constant attempts to stand ended in tumbles, his head hitting the floor each time. He was speechless.

The 911 call I made ushered in the paramedics in about seven to eight minutes. “My husband is plagued with dementia,” was all I could tell them. Bob lay still, unresponsive as ever. It was similar to witnessing a severe stroke incident.

Watching the paramedics carry Bob out of our home on a stretcher, I was filled with a sense of dread as I realized it might be the last time I saw my husband.

In a state of panic, I hurriedly dressed to follow him to the hospital. It was then my eyes fell on the empty bottle of whiskey. Last night it was unopened. Now it was void of any contents.

Bob isn’t a drinker. He hadn’t indulged in any form of alcohol for the past 40 years.

The whiskey was similar in color to the iced tea which Bob consumed in large quantities throughout the day. Mistaking it for his usual beverage, he had consumed the entire bottle within an hour.

Now panic got to me. I dialed 911 again and exclaimed, “I’ve figured out what’s wrong! My spouse has consumed an entire container of whiskey!”

The attending operator affirmed that she would alert the Emergency Room (or the medical responders).

Regrettably, under the presumption that the necessary information had been conveyed, I chose to end the call.

You inevitably can guess where this situation is leading.

When I discovered Bob in the emergency room, five medical professionals were attending to him. I queried, “You’re aware of his alcohol intake, aren’t you?”

They were clueless. This critical information that could potentially save his life was not relayed.

Bob had undergone numerous tests, none of which involved checking his blood or urine for alcohol levels. Given the tremendous amount of alcohol he had consumed, it might have been fatal for him.

Once I conveyed this to the medical team, the requisite tests were conducted and the results were as anticipated.

Bob, in his disoriented state, persistently attempted to rise from the bed. Despite my best efforts to keep him down, it took the combined strength of two individuals to prevent him from doing so.

After approximately four hours at the hospital, I decided to fetch some food from the cafeteria. Due to my spinal cord injury, the walk to the cafeteria alone took a strenuous 45 minutes. However, upon returning, I found Bob being swiftly transported elsewhere. In my bewilderment, I cried out to the nurse who was rapidly pushing his gurney, “Where are you taking him?”

Her curt reply was, “To get a chest X-ray.”

Struggling to catch up with the brusque nurse using my cane, I found myself gasping for breath. Desperately, I continued trying to communicate with her, demanding, “Why an X-ray?” and “What transpired while I was away?”

I am certain she was aware of my presence, but she nevertheless accelerated and then vanished behind a door.

I will forever question the reason behind the doctor’s prescription of that chest X-ray.

I managed to keep my temper in check, which regrettably, is a struggle I’ve been grappling with tremendously lately. It isn’t merely about the frustrations in the hospital, but at home as well. I yell; I holler; I shriek. Due to my fury towards… towards the cursed illness, the inevitability, the dreadful prediction of the future, I’ve let our marriage fray.

At 6:30 p.m., Bob was given permission to return home. After making sure he was comfortably seated in his chair, I lost control – not only did I discard all alcoholic beverages in the house, but I also concealed all liquids – including dish soap. Bob, you see, lacks the ability to distinguish between what is drinkable or edible and what is toxic. I have taken measures to lock all cabinets.

I’m convinced that the excessive alcohol consumption, combined with the chaos of the emergency room, greatly impacted him. Ever since, his ability to recall even our names has been lost, not to mention simple words like “chair”.

In spite of my recent and unjustifiable fits of anger, there was a time in the ER when tears wouldn’t stop flowing. I watched my best friend, my confidant, lost amidst the tumultuous rush of people, the vast room, and the strange hues of the hospital walls.

I stared helplessly as the memories of our long years of companionship seemed to flash swiftly by. In my mind’s eye, I recalled our adventures in our double kayak, irrespective of the weather — raining, snowing, or in the biting winter. We would paddle in sync, lost in the melody from our portable CD player, as the serene waters of Cape Cod Bay bore us upon its surface.

I juxtaposed the picture of us then with the stark reality of now and proceeded to make a hard self-evaluation. The results were bleak. That was when I realized that it was time for me to change.

I refuse to let Bob’s dementia become our downfall.

I won’t let this terrible ailment obliterate the love that we share. Regardless of where this horrifying journey may lead, I promise to stand by him. Despite the numerous instances I have exclaimed out of despair, “I can’t cope with this anymore!” I will cope. I might not always do it with poise, or with dignity, and often without forgiving myself for my substantial flaws.

Here are the words of my newly-discovered prayer:

May I be bestowed with the fortitude to endure just one more day.

May I fearlessly learn to say, “Easy does it,” whenever I’m internally screaming, “I hate this!” Or worse ―“I hate myself.”

May I always see the part that is my beautiful soulmate, not just the disease of dementia.

And if it’s at all possible, please, oh please grant me the wisdom to know the difference.

Award-winning columnist, Saralee Perel, lives in Marstons Mills. She can be reached at: sperel@saraleeperel.com. Her column runs the first Friday of each month.

This article originally appeared on Cape Cod Times: Column: Dementia steals husband’s memory, threatens couple’s memories

Barrel Riot Wines, as the name indicates, is on a mission to disrupt the wine industry.

This wine producer, based in Poway, achieves this by offering unconventional wines infused with the flavors and spices of rum, bourbon, and tequila.

Among its award-winning wines at the 2020 San Diego International Wine & Spirits Competition were the Tequila Barrel-Aged Orange Muscat, which won gold, and the Silver Bourbon Barrel-Aged Cabernet Sauvignon.

Dan Lipsky, the 50-year-old owner of Barrel Riot Wines, stated, “All my wines are conceived to bring a bit more excitement to an industry that has been extremely traditional for millennia”. He sources his grapes from Temecula, Warner Springs, and Napa Valley.

“I hold no ambition of becoming a farmer,” he shared. “I surely don’t belong to the set of wine enthusiasts dreaming about retiring in a vineyard to nurture grapes. My interests lie in fostering innovative, engaging products designed to attract a consumer base broader than conventional wine enthusiasts.”

He drew parallels between his venture and the craft beer businesses and brewmasters who mature their beer in barrels previously used for storing bourbon or diverse spirits.

The home-brewer declared his intended audience to be bourbon, scotch, whiskey, tequila, rum, and beer aficionados, whom he anticipates introducing to the realm of wine.

Lipsky allows his wines to mature approximately for a span of three to six months in barrels that previously held bourbon, rum, or tequila.

Four years ago, the barrels used for production were supplied by Cutwater Spirits in San Diego. However, when Cutwater ceased their supply, the production shifted to importing barrels from the East Coast, specifically Tennessee and Kentucky. The barrels used for tequila are sourced from Tequila, Jalisco, Mexico.

The wine aging process takes place in different locations. A portion of it happens at his residence on Midland Road, while other wines age in Warner Springs, located east of Temecula.

Barrel Riot Wines, according to Lipsky, is one of a small number of companies in the wine industry that specializes in rum-, tequila-, and bourbon-enhanced wines. The company boasts a variety of 16 wines. Some of these include Tequila Barrel-Aged Zinfandel, Spirit Barrel-Aged Merlot, Bourbon Barrel-Aged Cabernet Sauvignon, and Rum Barrel-Aged Grenache.

A significant achievement was reached at the conclusion of last year when the wholesaler Total Wine & More agreed to carry their Tequila Barrel-Aged Orange Muscat. Presently, this particular varietal can be found across 22 outlets in Southern California.

Barrel Riot wines are available for purchase at Smokin’ J’s BBQ, located on Midland Road in Poway.

Co-owner of Smokin’ J’s BBQ, Josh George, shared that two of his establishments, Poway and downtown San Diego, offer Barrel Riot’s wines. The wines are priced at $15 for a 200 ml bottle and $45 for a 750 ml bottle. The larger bottled selection includes the Orange Muscat, Cabernet Sauvignon, Red Zinfandel, and a red blend. Additionally, most of Barrel Riot’s varieties are available in the smaller bottle.

George expressed his admiration for the unique aging process of the wines. He also mentioned that these wines complement the barbecue dishes at his restaurants quite well. Showing support for another local business in Poway was another motivation for him.

The popularity of these wines is on the rise, primarily in Poway, as per George.

“It’s a unique offering for a restaurant, which we really like,” he said. “It helps differentiate ourselves and it helps that it goes along nicely with the food.”

The wine is also sold at the Farmers Market at Welk Resort in Escondido on Mondays and at the Poway Farmers Market Saturdays near Old Poway Park.

Lipsky, a Poway resident since 2014, worked in the tech industry until he got burned out from sitting in front of a computer all day. He began to take some of the skills he used in software development while working in software configuration management and applied them to his winemaking craft.

When his dabbling turned serious, he began partnering with Mission Cellars urban winery and tasting room, also on Midland Road. Although the partnership fizzled, Lipsky continued to hone his spirit aging process.

“I don’t fortify the wines. I don’t pour any rum, bourbon or tequila in the wine,” he said. “I simply use barrels that have aged alcohol before. The flavor of the wood seeps into the wine and creates that flavor.”

Barrel Riot’s private outdoor testing room at the home of Lipsky and his wife, April Lipsky, is at 13625 Midland Road. Reservations are required through the BarrelRiot.com website to use the outdoor space with complimentary firepits and music, Lipsky said.

The tasting patio, which can fit about 100 people, has been used as a Casino Night fundraiser for the Poway wrestling team and as a meet-and-greet venue for the Poway Chamber of Commerce’s nonprofit meeting, Lipsky said.

Along with supporting community events and promoting his business, Lipsky is eager to share his story of disruption.

“Even the logo on the bottles shows a little bit of a story of how the barrels were created,” he said. “The logo has a barrel with flames coming out. That’s how they prepare the spirit barrels. Before they put a spirit in the barrel they char the inside of the barrel. It looks like a barrel with flames coming out of it.”

Barrel Riot Winery, 13625 Midland Road, Poway. barrelriot.com

Gallant writes for the U-T Community Press.

Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!

Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color” has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.

Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.

What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.

After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.

Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.

Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.

With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.

From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.

While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favourite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”

This post originally ran on The Kitchn. See it there: We Asked 3 Bartenders to Name the Best Vodka for a Martini, and They All Said the Same Thing

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

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

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

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

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

Always drink responsibly.

ABOUT ASPEN VODKA

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

ABOUT WES BRANDS

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

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

Contacts

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

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

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

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

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

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

Here’s what he had to say.

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

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

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

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

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

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

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

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

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

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

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

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Do you have a favorite flavor of the cocktails?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I bet you could.

Well, it’s in my heart, man.

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

Support local journalism. Subscribe to azcentral.com today.

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

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

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

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

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

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

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