Liquor-articles 2020

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Maker’s Mark

Bulleit

Michter’s

Woodford Reserve

Buffalo Trace

Wild Turkey

Jim Beam

Jack Daniel’s

Rittenhouse

Four Roses

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

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

Michter‘s

Maker’s

Bulleit

Woodford Reserve

Buffalo Trace

Angel’s Envy

Blanton’s

Wild Turkey

Elijah Craig

Eagle Rare

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

Related: 50 Best Whiskeys in the World 2024

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Read more: 13 Liquors Your Home Bar Should Have

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

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

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

whiskey in decanter, generic

Two things happened the other day.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Read more: Popular Vodka Brands Ranked From Worst To Best

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

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

Read the original article on Mashed.

Every morning at Hacienda Santa Ana in Bayamón, Puerto Rico, a range of activities can be seen. The master cooper of Ron del Barrlito might be at work, fussing over barrels and revamping old sherry casks, a routine for the past 57 years. Concurrently, the master blender is probably withdrawing samples from rum-filled sherry casks of various ages between 3-40 years, meticulously assessing their progress for future blending plans of the brand’s products. It’s not unfamiliar to see groups of chatty Greater Antillean Grackles around, perching on the historic windmill or the vintage delivery truck. The setting is almost timeless, with an old-world appeal few present-day distilleries can replicate.

One of the reasons behind this timelessness is the absence of any ultra-modern industrial column still; no rum is even locally distilled. Ron del Barrilito sources its basic, unaged column still rum from the Dominican Republic, then begins the lengthy process of evolving it into its distinctive product. This approach has remained unwavering at the site for 144 years since its product first launched in 1880.

Such ideological steadfastness is nearly unthinkable in today’s fast-paced spirits industry, notable for rapidly cycling product launches. However, Ron del Barrilito has steadfastly maintained a single flagship rum (3 Stars) for its 144-year history and intends to continue in this vein. This decision reflects the relentless dedication showcased by Pedro Fernández, the company’s founder, whose lineage has guided the brand through more than a century of rum production.

The land upon which Ron del Barrilito is produced, Hacienda Santa Ana, has been a part of the Fernández family since Fernando Fernández arrived from Spain in 1787. Initially, sugarcane cultivation was their primary pursuit, long before rum production commenced. This order is ironically reversed today as Puerto Rico’s commercial sugarcane industry has unfortunately dwindled. The family’s interest in distilled spirits only kindled when Fernando’s grandson, Pedro Fernández, pursued engineering studies in France during the 1860s.

Pedro was enraptured by the complex process of making French brandy and cognac, learning the intricate blending and aging techniques that resulted in exceptional batches. His return from France to Puerto Rico marked the beginning of a rum revolution. He started aging massive amounts of rum in Spanish sherry casks, later blending it with smaller pieces of rum that had been infused with local stone fruit and spices. After ten years, this led to the creation of his commercially successful venture, which he named Ron del Barrilito.

The flagship product of Ron del Barrilito is the same bottle of rum today, the Ron del Barrilito Three Stars. The rum is a blend of column still rums, aged from 6-10 years, all in former oloroso sherry casks, fortified with a bit of macerated rum which has soaking on a secret assortment of local fruits and spices. Rather than being labelled as “spiced rum,”, the rum is subtly enhanced by these elements, complimenting the interplay between the casks of varying ages. Two identical casks filled on the same day and aged for a decade side by side can yield drastically differing profiles, reflecting the intricate dance of air, leakage, evaporation, and oak interaction.

The sole product of Ron del Barrilito for its initial forty years was the 3 Stars, until Prohibition was enforced in the U.S. in 1920. This halted local rum production for over a decade, an especially challenging period for the rum brand. The end of Prohibition in 1933 saw the launch of Barrilito’s second rum, the 2 Stars, a lightly aged blend of 3-5 year old rum, which is now a common choice in cocktail concoctions.

With the 2 Stars, the company regained its market presence quicker than expected. But still, they chose to prioritize the original process of aging and blending, a testament to Pedro Fernández’s adherence to the old methods. After prohibition, they could have taken the route of selling unaged white rum, but chose to exercise patience. The company, led by Edmundo Fernández, stuck to its signature style and principles. Hence, Edmundo prepared a special barrel in 1952 which he instructed to only be opened when Puerto Rico gains independence from the U.S. This barrel, known as “La Doña”, still waits in the warehouse, unopened for over seven decades, symbolizing the company’s dedication and national pride.

For almost one and a half century, running a family enterprise through the national Prohibition and impressive technological advancements was indeed a phenomenal achievement. Established when there were only 38 states in the U.S., during the Wild West era, Ron del Barrilito has continued to flourish till the 2010s. Despite this, the pressures of modernity and a dearth of heirs under the strain of preserving their traditional legacy, the fate of rum production at Hacienda Santa Ana hung in the balance.

The real fact is that for all those years, Ron del Barrilito has always been managed as an expression of the founder’s love for rum, more than a pursuit for profit. The members of Fernández family were more inclined to ensure the quality of their product than how much it could sell for, a trait which did not motivate brand growth. As a result, the annual production volumes of Ron del Barrilito 2 Stars and 3 Stars swung wildly, ranging from as low as 5,000 cases to as many as 15,000. This inconsistency similarly affected its distribution, with sporadic shipments to the Caribbean, Mexico and the U.S. This led to a lot of speculations about the brand, reducing its capacity to leverage its rich history, and remained a labour of love.

Meanwhile, the state of hacienda and its ancillary facilities, blending facilities and machinery, began to deteriorate. The son of Edmundo, “Don Fernando” Fernandez, as he advanced in his career, found himself grappling with an increasingly complex economical situation. For the first time since the Prohibition, contemplations of closing or selling Ron del Barrilito, a topic he had sternly avoided in his life, started surfacing as the brand faced an existential crisis.

However, in 2017, led by Joaquin Bacardi of Bacardi Ltd., a group of Puerto Rican investors came forward to acquire Edmundo B. Fernández Inc. with a vision to nurture the legacy for future generations. In a twist of fate, the huge Bacardi distillery campus is just seven miles from the small, traditional Hacienda Santa Ana. But in this scenario, the Bacardi offspring joined hands with no intentions to engulf Ron del Barrilito into their vast corporate portfolio. On the contrary, they are committed to expanding and upgrading the facilities at Hacienda Santa Ana, while reserving the precious methods and independence of Pedro Fernández. Keeping the tradition of multi-generational leadership, Joaquin Bacardi’s sons Eduardo and Guillermo have assumed positions of strategic and production leaders, with the latter directly studying under Master Blender Luis Planas in a preparatory step to head the crucial task of blending batches of 3 Stars in future.

Indeed, Bacardi’s intervention probably came at the perfect moment for Ron del Barrilito, as the refurbishments and enhancements to the premises likely supported the facility in surviving Hurricane Maria’s destruction in late 2017, a phenomenon that could have otherwise marked the brand’s downfall. Now, with a new $2 million visitor center that has already played host to tens of thousands of guests since its 2019 inauguration, Ron del Barrilito is, at last, increasing production (40,000 cases expected in 2023), consolidating foreign export markets and enjoying a resurgence as one of Puerto Rico’s most cherished indigenous brands. Wander around San Juan, venture into its bars and you’ll see it positioned with reverence, ready for its signature whisky Old-Fashioned.

concurrently, the brand has launched its first two new offerings since the 1930s, the super exclusive Four Stars and Five Stars, not as a manipulative tactic for publicity or income but as a necessary step to utilize many of the Hacienda’s old casks which had been aging for years without a planned destination, at risk of being completely wasted. Ironically, without some level of past negligence, these brands wouldn’t exist today. Ron del Barrilito casks were never meant to have been aging in the warehouses for 35 years, but they now represent the limited supply of Five Stars available globally. Nor will the company effortlessly produce more Four Stars or Five Stars once these bottles finish, due to the production delay, one these are sold out, the brands will effectively go into hibernation, possibly for decades. The arrival of the segunda edición will indeed be a remarkable day for the company.

When one visits Puerto Rico, it’s impossible not to notice that it is intrinsically a territory of contrasts, with a spirit equally influenced by the English and Spanish-speaking worlds. Petrol stations sell petrol by the liter, yet grocery stores sell milk by the gallon. Speedometers indicate speed in miles per hour, but distances are measured in kilometers. It’s appropriate that in such a place, Ron del Barrilito invests 144 years in producing what many deem the island’s finest rum, yet never expands beyond a humble family business. Until now, that is, from 2024 onwards, the globe will become increasingly aware of Pedro Fernández’s 1880 dream. If you wish to sample what was consumed then, all you need to do is uncork a bottle of Ron del Barrilito 3 Stars. Here’s raising a toast to the next hundred years of rum.

Jim Vorel is a Paste staff writer and resident alcohol connoisseur. You can follow him on Twitter for more drink related articles.

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When it comes to whiskey, there’s a whole lot for connoisseurs to know. From varying mashes to distillation and finally aging, each whiskey comes with its own set of details and history. And while it might be tempting to think that you can bypass whiskey education and count on the price to signal the best bottles, there’s actually a better way. If you want to guarantee that what you’re buying is a quality bottle then just look for a whiskey that’s been bottled-in-bond.

Okay, but what is bonded whiskey anyway? Basically, it’s a certification that says the bottle in question meets the highest quality requirements. So you’re pretty much guaranteed a whiskey that tastes great while also having a high alcohol content. And it’s completely traceable, down to the exact distillery where it was produced and the facility where it was bottled (if different). Whiskey isn’t the only type of spirit that is bottled-in-bond, but it is the most popular.

Read more: The Ultimate Vodka Brands, Ranked

In order for a whiskey to be labeled as bottled-in-bond, there are specific measures it has to meet. For one, it has to be aged for a minimum of four years. But it’s not as simple as just throwing the whiskey in some barrels and starting the clock either — those whiskey barrels have to be stored in a location that has been bonded by the federal government.

Another qualification is the whiskey’s alcohol content, which has to be precisely 100-proof (or 50% alcohol) no more and no less. There are also strict rules as to when and where the spirit can be distilled. It has to come from a single distillery and its production cannot cross over more than one season (which lasts six months, beginning in January and July). This part is so important that each bottle has to be marked with the Distilled Spirits Plant where it was produced and bottled.

Bonded whiskey and other spirits can trace their history back to the Bottled-in-Bond Act of 1897. The legislation was enacted to protect consumers from questionable and even dangerous shortcuts. At the time, some whiskey sellers were adding everything from caramel coloring to formaldehyde to make a quick buck by faking authentic whiskey. And while some caramel coloring is still used in many whiskeys to keep the color the same, by purchasing bottled-in-bond whiskey you can rest assured that it won’t be present.

While bonded whiskey’s popularity waned in the late 20th century, it’s been making a comeback in recent years. The higher proof may have been why fewer people were drinking it, as most consumers had grown accustomed to 80-proof liquors instead. But the overall quality and taste seem to be pulling fans of craft spirits back in, leading a revival for bottled-in-bond whiskey.

Read the original article on Daily Meal.

Detroit City Distillery is expanding its famous Pączki Day Vodka lineup this year by adding a limited edition orange cream flavor. Detroit City Distillery

DETROIT – There’s even more Paczki Day Vodka hitting the market in 2024.

Detroit City Distillery has become known for the spirit made with fresh raspberry pączki from Hamtramck’s iconic New Palace Bakery and 100% potato vodka from Poland and Michigan.

But it is also releasing another flavor of the ultra-popular celebratory spirit this year by introducing Orange Cream.

The special edition version will be available for purchase online at 8 a.m. on Friday, Jan. 26. It costs $35 per bottle. The limited edition vodka is expected to sell out quickly.

Distillery staff also said its Hometown Horseradish vodka, which was first made in 2023, will also return and become part of its permanent spirit lineup.

For those that don’t know, paczki are rich, doughnut-like treats traditionally enjoyed on Fat Tuesday before Lent.

They resemble donuts but are made with an enriched dough that often incorporates eggs, butter and milk, as well as vodka, which limits the absorption of fats during frying, keeping the exterior crust crisp.

RELATED: Michigan’s Eastern Market Brewing releasing 2 new flavors of fruity paczki-inspired beer

Pączki Day Vodka Party

DCS’s annual Paczki Day Party will take place at their tasting room from 10 a.m. to 11 p.m. on Feb. 10. Admission is free.

The outdoor patio area encompasses an entire city block. Food, including Polish favorites, will be available for sale, along with Paczki vodka cocktails and DCD’s regular menu of spirits.

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