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If you put wine or beer in a freezer, it will be frozen solid in just a few hours.

But if you put vodka in your home freezer, it won’t freeze, even after weeks — or months. 

So whether you’re blending vodka with fruit juices to create favorites like a screwdriver, crafting a vodka martini or mixing up a trendy Moscow Mule, having the beverage ice-cold — but not frozen — elevates the taste of the cocktail for sure.

DO HEALING CRYSTALS HAVE ANY SCIENTIFIC BACKING? SOME CITE REMARKABLE BENEFITS

It’s very common to store vodka in the freezer so that you have chilled vodka ready at a moment’s notice.

Still, you may have pondered why vodka never freezes in your home freezer.

Whether you’re blending vodka with fruit juices to create favorites like a screwdriver or crafting a vodka martini, having ice-cold vodka elevates the taste of the cocktail. But ever wonder why this spirit doesn’t freeze in a home freezer?

A professional in science has shed light on the reason why liquor does not freeze in a typical household’s freezer.

The type of alcohol in spirits is known as ethanol.

“The usual proof of Vodka is around 80, which means it has 40% volume of ethanol,” expressed Tara S. Carpenter, PhD, an esteemed lecturer in the department of chemistry and biochemistry at the University of Maryland Baltimore County in Baltimore.

SHAUN WHITE, OLYMPIC SNOWBOARDER, PARTNERS WITH UTAH’S HIGH WEST DISTILLERY TO PRESERVE WESTERN US

“The other 60% is mostly water, although there can be added flavorings, sugar or dissolved impurities,” she said.

The freezing point of alcohol is much lower than the widely known freezing point for liquids such as water.

The freezing point of water is 0°C or 32°F, she said, while the freezing point of ethanol is -114.1°C or -173.5°F.

Since the freezing point of alcohol is much lower than the widely known freezing point for liquids such as water — vodka won’t freeze in an everyday home freezer.

Bottles of assorted alcoholic beverages. Although storing vodka in the freezer may have some effects, under standard freezer conditions, it does not turn into a solid block.

We note that vodka, which typically has about 40% alcohol content (80-proof) possesses a freezing point around -16 degrees Fahrenheit. Despite the impact from storing it in a freezer, it doesn’t freeze solidly like water does, according to insight by Reader’s Digest.

This presents an interesting scientific exploration.

Carpenter adds, “The unique freezing point of a mixture of ethanol and water, which is lower than the freezing point of water, results from a phenomenon known as freezing point depression.”

6 BREWERIES ACROSS AMERICA THAT OFFER GREAT BREWS AND STUNNING VIEWS, TOO

That said, if you prefer your vodka without a mixer and on the rocks, or if shots of vodka are your go-to drink, storing it in your freezer is a sound strategy.

For most vodka, storing it in the freezer is the way to go, and it will probably make the shot much easier to handle, according to the VinePair.com.

Many Americans keep a bottle or two stored in their home freezer, but is that truly the best place to store it?

A variety of Smirnoff vodka liquors. Don’t fret about not storing vodka in your freezer — as that leaves more room for frozen pizza and ice cream. (Rick Kern/Getty Images)

If your vodka of choice is top-tier, skip the freezer, Grey Goose vodka creator Francois Thibault told Business Insider.

If you prefer a more budget-friendly vodka, he said it’s not a bad idea to keep it in the freezer, since cold temperatures may mask the vodka’s notes or properties, which could be “aggressive” and “burning,” according to Thibault.

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So, deciding to store vodka in your home freezer is a personal decision. 

Cold temperatures may mask a vodka’s notes or properties.

It won’t freeze, but the quality of vodka could impact your decision about whether to store it in your fridge or your freezer. 

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Still, if you choose not to store vodka in the freezer, don’t fret — as that leaves more room for frozen pizza and ice cream.

For more Lifestyle articles, visit www.foxnews.com/lifestyle.

Erica Lamberg is a contributing reporter for Fox News Digital.

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Noel Distillery owners Natalie Noel and her father Chip Noel inspect a vat of sugar cane mash and yeast as it commences the fermentation process on Friday, Dec. 1, 2023, in Donaldsonville, Louisiana.

As you step into the Noel Distillery in Donaldsonville, you’re welcomed by the unique and pleasant aroma of fermenting cane juice. There, you can witness Natalie Noel, her father Frank, sister, and aunt vigilantly checking the still’s temperature, bottling rum, and meticulously fixing labels.

The Noel Distillery is a modest but flourishing family-controlled business, and surprisingly, one of the few rum distilleries in Louisiana.

Frank “Chip” Noel, aged 68, questions, “Situated in one of the world’s major sugar cane producing regions, why aren’t we producing more rum?”

Frank, a retired pilot who had a deep fondness for the Caribbean, cigars, and rum, took on distilling as a retirement pastime. His daughter and business partner, Natalie Noel, noticed that her father constantly sought out novel hobbies including taxidermy, woodworking, golf, and more. Thus, his passion for consuming and creating rum came as no surprise.

Natalie was an accomplished individual herself, playing basketball at the University of Louisiana at Lafayette, earning a marketing degree, then later completing her MBA at LSU. Recognizing her father’s passion for rum could be transformed into a business, she incorporated Noel Distillery as a company and gave her father the paperwork as a Christmas gift.

Fast forward to six years later, Noel Distillery officially opened its doors for business.

“I’ve always had a passion for bringing people together to enjoy a good cocktail,” Natalie says. “Starting the distillery gave me the possibility of a legacy to leave down to my kids. And I get to work with my dad. We’re best friends.”

Though Louisiana is one of the largest sugar cane producers in the world, only a handful of distilleries make local rum. The startup costs are high. Distilleries need expensive fermenters and bottling equipment (the Noels have since upgraded from the homemade still), and a lot of regulatory paperwork is required.

The still at the Noel Distillery on Friday, Dec. 1, 2023, in Donaldsonville, Louisiana.

“The barrier to entry is extremely high,” Natalie Noel said.

Plus, despite Louisiana’s love of daiquiris, rum is not most people’s alcohol of choice. Vodka is the most popular spirit in the U.S., though tequila has inched closer in recent years, according to the Distilled Spirits Council of the U.S.

The Noels hope to change that. Many Americans think of rum as spiced or sweet. That’s because most rum sold in the U.S. is made with molasses or mixed into sugary drinks.

But “rhum agricole,” the French term for rum made directly from sugar cane juice, is grassy and herbal. And aged rum, like the one the Noels are working on, can drink almost like a whiskey.

“I want to be known for flavor and fun,” Natalie Noel said. “Louisiana has so much spirit and culture, so much diversity and flair. Tito’s is at every single festival in Louisiana, but I want to scream from the rooftops: Local can be exceptional,” she said.

Gas bubbles are observed in a vat of sugar cane mash and yeast, marking the commencement of the fermentation process at the Noel Distillery in Donaldsonville, Louisiana, on Friday, Dec. 1, 2023.

The Noel family is in the process of manufacturing an agricole rum that they are planning to release in the summer of 2024. With a background in sugar cane farming and connections to one of the largest sugar cane producers in the state, Frank Noel has a strong rapport with the mill that they source their juice from.

The challenge lies in fermenting this murky juice, Noel explains.

Rum of high quality stems from sweet, fresh juice. As soon as sugar cane juice is extracted, fermentation commences. In order to achieve maximum flavor, Noel prefers a slow fermentation process, which he ensures by keeping the juice cool.

Included in his unique arsenal is his very own blend of yeast.

The juice undergoes a fermentation process and is then poured into a still where it is boiled down till it reaches 90 degrees proof. This process yeilds around 75 to 80 bottles of rum from 10 gallons of juice.

Rum can either be served post this process or be aged for more or less three years, as is being done by the Noels. They’re addition includes a 3-year old rum beside the agricole.

Since it took a little while for rum from Louisiana cane to be produced, this year the distillery is selling a rum that uses molasses from Central America. The rum is eventually matured in tequila barrels that add a distinctive flavour of agave to it. Natalie Noel suggests that this rum pairs perfectly with cocktails that incorporate banana, mint and other such tropical ingredients.

Noel Distillery also offers a diverse range of spirits, including a twice-distilled corn vodka, a distinctive pickle vodka, and a premium tequila.

On a typical Friday, like Dec. 1, 2023, one could find an array of spirits from the Noel Distillery adorning a shelf in Donaldsonville, Louisiana.

Their tequila holds the distinction of recently acquiring a gold medal at the prestigious New York International Spirits Competition.

According to Natalie Noel, the most challenging aspect of operating in this industry is attempting to influence the drinking habits of consumers.

“To get out of the marketplace and say ‘hey, we exist!'” she proclaimed. “People are often hesitant to try something new, or don’t trust that the quality can deliver.”

On Friday, December 1, 2023, Karen Kliebert performed the delicate task of affixing the seal to a bottle of Noel Distillery vodka in Donaldsonville, Louisiana. As an aunt of the Noel family, her participation embodies the family-run ethos of the Donaldsonville distillery.

Currently, Noel spirits are available for purchase at recognized retailers such as Calandro’s and Hocus Pocus, as well as renowned Baton Rouge bars like Bengal Tap, Mother’s, and Uncle Earl’s. In order to further enhance their market presence, the Noels have recently entered into a business agreement with Southern Glazer’s Wine and Spirits. They believe this reputable large-scale distribution company will help spread the message about Louisiana rum.

For those interested, the Donaldsonville distillery is open for visits from 9 a.m. to 3 p.m., Monday to Friday. An immersive tour is available at a cost of $12, and for an additional $8, guests can sample all four spirit varieties. Adding to this, the distillery does offer custom appointments on Saturdays, along with hosting Christmas parties and a series of other events throughout the year.

Email Rebecca Holland at rebecca.holland@theadvocate.com or follow her on Twitter, _rebeccaholland.

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The Nigel O’Reilly Pitilie Burn Ring and the Aberfeldy 25-year-old Scotch

Irish high jeweler, Nigel O’Reilly, has joined hands with Scottish whiskey brand, Aberfeldy, to launch two exclusive pieces of jewelry. This was done to mark the 125th anniversary of the company, and its new 25-year Scotch whiskey.

Nigel O’Reilly is renowned for creating exceptional jewels using premium gemstones of unique cuts, and fashioning them into expertly crafted settings. O’Reilly crafts every single piece personally in his workshop located in the rural part of County Mayo, Ireland. This makes his work distinguishable from a lot of high-end and designer jewelers, who usually design the drawings and then pass them to artisans to bring them to life. His exclusive pieces have garnered a following among dedicated jewelry collectors in the U.S. and Europe.

High jewelry artist, Nigel O’Reilly and the Aberfeldy dram

Aberfeldy, named after the village in the Scottish Highlands where the distillery is found, is commonly referred to as the “golden dram.” This nickname not only stems from the golden, honeyed shade of its Scotch whiskey but also because of the gold deposits discovered in the Pitilie Burn, the vast stream that constitutes the water source. Aberfeldy’s single malt whiskeys, which are aged, are celebrated for their fruity character and smooth, easy-to-like flavor.

An event was hosted recently in New York by O’Reilly and Aberfeldy’s U.S. delegates, where attendees had the opportunity to peruse O’Reilly’s pair of jewels, which form part of a larger seven-piece collection, as well as sample Aberfeldy’s Scotch, including the 25-year anniversary edition. Several showcases were arranged, featuring O’Reilly’s jewels and bottles of Aberfeldy.

Aberfeldy Cufflinks by Nigel O’Reilly

At first glance, one might not draw parallels between an Irish jeweler and a Scottish whiskey vendor, but according to O’Reilly, both place significant value on superior craftsmanship and allocation of ample time to craft top-of-the-line artisan products. The most formidable challenge he encountered was in locating gems that perfectly matched the unique color of the 25-year edition, which has a distinct hue compared to the company’s other scotches. He decided on the madeira citrine, a quartz gemstone that varies in color from deep yellow to reddish.

“It took a while to find the gemstone that matched its unique color,” he said. “We found a match with madeira citrine which complements the slight citrine notes in the whiskey. I love the way the madeira citrine reflects light like it does in the glass as you’re spinning it around.”

The Nigel O’Reilly Pitilie Burn Ring

As he learned more about the company and where it is located, he chose additional gems to reflect these colors. For example, the Pitilie Burn Ring is inspired by the river Aberfeldy uses as its water source.

“When I found out more about the water they use, the Pitilie Burn river, I chose ice-blue diamonds at the bottom. They graduate up along the ring into the more earthy richer tones of the Scottish Highlands. This leads up to a honeycomb pattern, inspired by the honey notes of the whiskey.”

Pitilie Burn ring and Aberfeldy cufflinks in their uniquely designed boxes with the 25-year…Aberfeldy Scotch

The Aberfeldy cufflinks incorporate 18k rose gold in a shape inspired by the whisky glass you might sip Aberfeldy from. Madeira citrines are in the center of each cufflink, with burnt orange diamonds along the rim, a nod to Aberfeldy’s rich hues. They are engraved with “125” to honor Aberfeldy’s anniversary.

“At different angles you can always see the light shining within the piece.” O’Reilly said.

The Nigel O’Reilly Talisman pendant necklace

One of the remarkable items O’Reilly brought was a breathtaking Talisman pendant necklace. The centerpiece, a 69-carat morganite in the shade of salmon pink, was designed uniquely by the late, expert gem cutter, Erwin Springrunn. He was a close friend and neighbor of O’Reilly.

Resting in the heart of an 18k pink gold structure designed like a flower, the gem is accentuated with 201 elegant champagne and white diamonds. Attached to it is a collar, its links carefully crafted from 18k rose gold. Each link features a single navette-shaped diamond.

An unexpected collaboration between a Scotch whiskey brand and an Irish jeweler that initially seemed unusual, concluded in perfect harmony.

Sandra Ploufe, 83, demonstrates the recurrence of black fungus even after a recent house cleaning exercise. Her husband, Amos (Joe), who is 88, cannot clean the house himself.

The garage belonging to Mike Stoddard, which he constructed seven years ago, is showing signs of black discoloration on its siding. He suggests it has developed over the past few years, with the side facing WhistlePig appearing more affected than other sides.

Harold “Joe” Nephew, a tracheostomy patient, cannot clean his residence himself. After his family cleaned it in July, the fungus seems to be reappearing.

On either side of WhistlePig structures are 16 vents. The lower eight vents seem to display the presence of black fungus.

In the far northeast of the Adirondack Park, structures once white and yellow are slowly transitioning to a shade of grey. Similarly, once green tin rooftops have begun to take on a brownish hue, while previously pristine white guttering and fence posts show signs of black specks. The Grover Hills neighborhood, located in the small, peaceful hamlet of Mineville, appears to be developing a shadowy five o’clock shadow.

According to lifelong residents, this sticky, dark substance is a recent occurrence. They indicate a location roughly half a mile to the northwest. This designated area hosts numerous large, barn-red structures, each measuring close to 14,000 square feet, filled with barrels of maturing whiskey. Since around 2017, WhistlePig Whiskey has used these buildings to store their products, which are distilled in the state of Vermont.

State authorities have carried out tests on this bizarre mold and determined that, in certain instances, it corresponds with whiskey fungus, or Baudoinia compniacensis. This dark, sooty substance was first identified by scientists in the 1870s, outside spirit warehouses in the French town of Cognac. In more recent history, the fungus has been a problem for neighborhoods near a Jack Daniel’s facility in Tennessee and the Wiggly Bridge Distillery in the state of Maine.

This is the first time whiskey fungus has been found in New York, according to officials from both health and environmental departments.

Discrepancies persist between state and private laboratories over whether each occurrence of the black gummy substance is a fungus caused by WhistlePig Whiskey and the potential health implications of whiskey fungus. The alcohol vapor that evaporates during the whiskey aging process, often referred to as the “angel’s share,” continues to trouble numerous homeowners located in its path.

Mineville resident Harold “Joe” Nephew, aged 74, refers to the black substance as “devil’s goo.” Although he hasn’t tested this substance for whiskey fungus, he is convinced that’s exactly what it is. Nephew, along with other residents, implores WhistlePig to clean their homes or implement some measure to halt the alcohol vapor escape from the nearly 100,000 square feet of barrel houses in proximity to their Mineville properties. While WhistlePig concedes not all fungus incidents can be attributed to its operations, it is considering “cleaning community buildings on a case-by-case basis.”

The rising tensions have local officials struggling to keep peace between residents and a business that employs about thirty people in a hamlet of 1,300 inhabitants—part of a community that lost numerous jobs when the state closed a prison in 2021.

WhistlePig is not contravening any regulations, per Moriah Supervisor Thomas Scozzafava, so the town’s hands are tied. Mineville is a hamlet within the town. Scozzafava suggests residents may have to bear with the inconveniences like nearby paper mills’ odors or gas station traffic created by businesses. “But I empathize with the homeowners. If I were in their position, I would demand action too,” he said.

WhistlePig Whiskey was originated in 2007, attributing the name to Kunekune pigs resident on the company’s farm, rather than the nickname for woodchucks. The beverage is a rye production from Shoreham, Vt., and is retailed throughout all 50 states. A wide presence in restaurants, bars and stores across New York is asserted on its website.

In 2016, WhistlePig acquired land in Mineville from the jurisdiction of the Essex County Industrial Development Agency to operate processing, aging and bottling of its spirits. WhistlePig constructed seven 14,000-square-foot warehouses plus one 14,000-square-foot bottling facility at the Moriah Business Park.

Jody Olcott, the ECIDA’s co-director, revealed that the agency supplied WhistlePig with adjacent extra land on which eight more 14,000-square-foot warehouses are being established. Each warehouse is capable of containing roughly 14,000 barrels, according to Olcott, which infers that WhistlePig could age upwards of 200,000 barrels when all the structures have been built. The whiskey undergoes an aging process of five to 15 years, as indicated by Olcott.

Director of operations for the distillery, Ahren Wolson, conveyed that WhistlePig supports 34 full-time employees in Mineville. This constitutes a significant employment source for the village, particularly in light of the 2021 governmental closure of the Moriah Shock Incarceration Facility, which formerly provided jobs for nearly 100 people. Wolson didn’t provide a response to the Explorer’s queries related to the Empire State Development programme or the reason behind WhistlePig’s choice of Mineville for its bottling and storage procedures.

“They’re a great neighbor,” Scozzafava said. “They pay good wages, property taxes, and they do give a lot back to the community. Unfortunately, one of the issues that has developed is this whiskey fungus.”

Whiskey fungus has also been called warehouse staining fungus and distillery fungus. It forms as spirits age and about 2 percent to 5 percent of the alcohol turns to ethanol vapor. In bourbon and whiskey distilling hot spots such as Kentucky and Tennessee, the fungus is particularly noticeable, developing crusty black flakes on trees, traffic signs and buildings.

Such was the scene in Lincoln County, Tennessee, where Jack Daniels was expanding its operations. Residents there sued the county, arguing the whiskey producer did not get the proper permits for its additional warehouses. The lawsuit delayed but did not stop Jack Daniels from its plans, said Jason Holleman, a Nashville attorney representing several of the residents. His clients had hoped county officials would require the installation of air filters to tamp down the growing fungus.

A Jack Daniels’s press officer did not respond to the Explorer, but in a USA Today article said such filtration would ruin the taste of their whiskey.

Unlike many residents of Mineville, Holleman was familiar with the concept of whiskey fungus from his childhood. The presence of this black sticky substance on trees was often used by the law enforcement in the south to locate hidden moonshine operations.

After this legal battle, Holleman received calls from people globally who were also dealing with the problem of whiskey fungus. These calls came from people living in the vicinity of rum distilleries in the Caribbean and Scotch distilleries in Scotland.

In early November, a sweet smell permeated the air at the Moriah Business Park. There were visible black specks on the crimson buildings of WhistlePig which seemed to emanate from the silver vents. However, the operations manager of WhistlePig declined to comment on the matter.

High Peaks Hospice, a neighboring facility that leases administrative space from the ECIDA, had its building covered with whiskey fungus. According to Nicholas George, the executive director, WhistlePig took the responsibility of cleaning their building a few times in the past years. While stating his lack of concern towards the substance, he mentioned, “It just looks terrible.”

Wolson stated that WhistlePig aims to maintain amicable relationships with its neighbors, yet its ties with the residents of Grover Hills seem tenuous.

There’s a note posted on the local deli’s bulletin board that reads, “Noticed black grime all over your dwelling? Thank WhistlePig!” The message included the contact information and location of the Vermont distillery.

Susan Wright, who returned to her childhood home in Mineville in 2021 after a stint in Albany working for the Times Union, expressed her disgust. She had never seen such occurrence on her parents’ property. She added that she spent $600 this year to clean the front part of her roof after WhistlePig refused to do so. In early November, samples of the black substance around her window sills were collected by the DEC for analysis.

On the other hand, Harold (Joe) Nephew explained that he purchased a pressure washer, but only a scrub brush effectively removes the black residue from the vinyl siding crevices. Now a lung cancer survivor and retired from the Ticonderoga paper mill after 44 years, the 74-year-old is no longer capable of scaling ladders and the tiresome scrubbing. His family members have since assisted him in this task.

A worker at WhistlePig informed Nephew that the company was not accountable for cleaning outside of 900 feet from their operation. Nephew resides approximately 1,000 feet away and WhistlePig agreed to clean his house, although they have yet to take action.

Nephew expressed his disappointment over the situation.

Laurie Trepanier, a 60-year-old resident of Mineville who has lived there for thirty years, has also been affected. A black sheen can be seen developing both outside her house and inside. The Department of Environmental Conservation collected samples from outside her house in early November.

Additionally, Trepanier is tasked with cleaning the house of her neighbors, Sandra and Amos Ploufe. Their house and fence were also plagued by black spots over summer, compelling them to get their sons to clean it using a form of algicide.

Joe Ploufe, 88, had a visit to WhistlePig around two years ago to inquire if they could assist in its cleaning. The Ploufes mentioned that WhistlePig acquiesced, however, a year elapsed with no update. Thus, Joe Ploufe noted that he visited them another time and was told to exit.

A few years prior, the DEC conducted tests at their home, said Sandra Ploufe, 83, and communicated to them that it was a type of mold rather than whiskey fungus.

“This is not mold,” she expressed. “We’ve been residing here for 40 years. We’ve never encountered this kind of substance.”

Mike Stoddard’s garage, located as well in Grover Hills, has three clean sides, but the side that is the closest to WhistlePig is spotted with black polka dots. This 66-year-old retiree from Mountain Lake Services has spent 40 years of his life in Mineville.

He had never witnessed anything of the sort before. Despite not being perturbed by the cleaning aspect, he expressed fear about potential undiscovered health risks, a concern shared by his neighbours. Stoddard stated that with ten grandchildren frequently visiting to play, he is apprehensive about the air they are inhaling. The DEC has assured him that there are no health hazards.

In early November, three DEC employees gathered samples from Stoddard’s garage. The test results are currently awaited.

Although the DEC received grumbles about the whiskey fungus in 2020, they could not decisively identify it. Lab results from the swabs taken from the hospice building in 2023 confirmed the presence of whiskey fungus, according to the DEC. They mentioned that the probe is still underway.

In October, several more complaints were lodged. The complaint forms contained a section for “action to be taken”, in which the DEC disclosed that their laboratory equipment had been experiencing problems, causing a lag in test results. The department also pointed out that distilleries are granted a state exemption from requiring air permits, but “considering the status quo and expansions of the facility, we are assessing what degree of air permit might be necessary at the facility.”

WhistlePig declined to answer the inquiries from the Explorer about the possibility of incorporating any air filtration systems.

The Explorer presented both the 2020 and 2023 DEC laboratory analysis it obtained via a records request to James Scott, a researcher of whiskey fungus at the Dalla Lana School of Public Health, University of Toronto. Despite the DEC’s assertion that the the samples gathered from nearby residences in 2020 were not whiskey fungus, Scott contends that the “macroscopic photos and site descriptions are in accord with whiskey fungus.” He expressed criticism of the DEC’s uncommonly used testing procedures.

The approach the DEC used to cultivate whiskey fungus in a petri dish for comparison with the gathered samples was also thrown into question by Scott. He advised that “The preferable strategy would be to conduct light microscopy straight on the field specimens. The applicability of DNA-based testing methods is also a possibility,” he remarked. He commented that the scanning electron microscope images do not exhibit the pigment of the sample, which is an “essential aspect” in identifying whiskey fungus.

The DEC expressed confidence in its analysis of the samples performed at a particle-identification laboratory in Rensselaer.

WhistlePig Whiskey admitted that “ethanol may boost the growth” of whiskey fungus, though Wolson maintained that it’s not “solely due to whiskey storage.” He added that it occurs naturally and does not pose “any evident health or safety threats.”

Scott responded to WhistlePig’s remark by stating it was “roughly accurate though slightly optimistic and meticulously phrased.”

According to Scott, “If all alternative sources of stray ethanol vapor could be discounted, then the facility emitting ethanol could be blamed for the growth.”

The state Health Department confirmed its awareness of the whiskey fungus situation in Mineville and said that while it may be “visually unappealing,” it’s “unlikely to significantly affect human health.”

Scott said the matter is inconclusive. He has not seen any scientific studies to answer the question of whether whiskey fungus has health impacts. Anecdotally, he said, “the potential for serious health risk is very low.” But people could still have allergic reactions or experience irritation from the fungus.

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If you put wine or beer in a freezer, it will be frozen solid in just a few hours.

But if you put vodka in your home freezer, it won’t freeze, even after weeks — or months.

So whether you’re blending vodka with fruit juices to create favorites like a screwdriver, crafting a vodka martini or mixing up a trendy Moscow Mule, having the beverage ice-cold — but not frozen — elevates the taste of the cocktail for sure.

DO HEALING CRYSTALS HAVE ANY SCIENTIFIC BACKING? SOME CITE REMARKABLE BENEFITS

It’s very common to store vodka in the freezer so that you have chilled vodka ready at a moment’s notice.

Still, you may have pondered why vodka never freezes in your home freezer.

Whether you’re blending vodka with fruit juices to create favorites like a screwdriver or crafting a vodka martini, having ice-cold vodka elevates the taste of the cocktail. But ever wonder why this spirit doesn’t freeze in a home freezer?

A scientific specialist has uncovered the cold, hard facts about why this alcoholic drink does not solidify in a conventional home freezer.

Ethanol is the type of alcohol found in liquors.

“The proof of vodka usually falls around 80, meaning it has an ethanol content of 40%,” shared Tara S. Carpenter, PhD, a leading lecturer in Chemistry and Biochemistry at the University of Maryland Baltimore County, Baltimore.

SHAUN WHITE, OLYMPIC SNOWBOARDER, PARTNERS WITH UTAH’S HIGH WEST DISTILLERY TO DEFEND WESTERN US

“The other 60% is mostly water, although there can be added flavorings, sugar or dissolved impurities,” she said.

The freezing point of alcohol is much lower than the widely known freezing point for liquids such as water.

The freezing point of water is 0°C or 32°F, she said, while the freezing point of ethanol is -114.1°C or -173.5°F.

Since the freezing point of alcohol is much lower than the widely known freezing point for liquids such as water — vodka won’t freeze in an everyday home freezer.

Bottles of assorted alcoholic beverages. Putting vodka “in the freezer will influence it somewhat, yet it won’t freeze totally in your ordinary freezer.”

“At a concentration of around 40% alcohol (80-proof), vodka’s freezing point hovers about -16 degrees Fahrenheit. Placing it in the freezer will indeed influence it, but it won’t become solid in your conventional freezer,” pointed out by Reader’s Digest. 

It’s definitely a engaging scientific lesson.

“When we blend ethanol and water, the mixture creates its own exclusive freezing point that is lower than that of water, due to a phenomenon known as freezing point depression,” explained Carpenter. 

6 BREWERIES ACROSS AMERICA THAT OFFER GREAT BREWS AND STUNNING VIEWS, TOO

That being said, if you prefer your vodka unmixed and served on the rocks, or if vodka shots are your drink of choice, keeping it in your freezer is a wise decision. 

Most vodkas are best stored in the freezer, and doing so will likely make the shot much easier to swallow, states VinePair.com.

While many people in America store a bottle or two in their home freezer, one might ponder if this is actually the ideal storage location?  

A variety of Smirnoff vodka liquors. Don’t fret about not storing vodka in your freezer — as that leaves more room for frozen pizza and ice cream. (Rick Kern/Getty Images)

If your vodka of choice is top-tier, skip the freezer, Grey Goose vodka creator Francois Thibault told Business Insider. 

If you prefer a more budget-friendly vodka, he said it’s not a bad idea to keep it in the freezer, since cold temperatures may mask the vodka’s notes or properties, which could be “aggressive” and “burning,” according to Thibault. 

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Choosing to store vodka in your home freezer is ultimately up to the individual.

Chilly conditions might conceal some of vodka’s distinctive qualities.

While it does not freeze, the quality of the vodka could influence your choice between storing it in your refrigerator or freezer.

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

Still, if you decide not to store vodka in the freezer, don’t worry – this just means more space for frozen pizza and ice cream.

For more Lifestyle articles, visit www.foxnews.com/lifestyle.

Erica Lamberg is a contributing reporter for Fox News Digital.

Enjoyable stories on food, relationships, the outdoors, and more.

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NEW PORT RICHEY, Fla. – Turning out distinctive bottles of spirits is nothing new for Spencer Wolf and his team at The Point Distillery in New Port Richey. But, there’s some special rum waiting in the warehouse – 28,000 gallons for The Rolling Stones.

Within days, they’ll start bottling the new signature rum from the Stones called “Crossfire Hurricane.” The term refers to the lyrical place where Mick Jagger was born in the iconic song Jumpin’ Jack Flash.

This distillery was selected among many competitors anxious to bottle the rum. It became the drink of choice for the band when they spent time in the Caribbean, honing their music in their early days together.

STUDY: Drunkest city in each US state revealed

Wolf stated that, in contrast to other celebrities who simply license their names, the Stones possess ownership of the rum brand and have been deeply involved in the development of both the rum and its unique bottle.

“Mick Jagger has shown immense attention to even the minutest of details,” Wolf expressed. “They desired a product that was representative of them.”

The evidence is clear.

“Inspect the back label, their signatures are present,” Wolf noted. “In this case, the tongue icon is arguably one of the most recognizable logos globally.”

READ: World’s most sought-after scotch whisky sets auction record at $2.7M

To coin some titles from the Stones, Wild Horses couldn’t drag Wolf away from the satisfaction he and his team feel.

“Oh, we were beyond ecstatic. This is the most famous iconic rock band in the world,” he said.

Wolf said making the intricate bottle for a local brand of bourbon, Von Payne, helped convince the Stones to bring it to Pasco County.

“And I think it was said ‘if you can do that bottle you can do ours,’” Wolf said.

Wolf, who is originally from Great Britain, said his accent may have played a small part in it.

MORE: General Mills will release 6 new cereals in 2024: ‘Fan-favorite flavors with a twist’

The Rolling Stones are scheduled to perform in Orlando on June 3. What are the chances they might come to New Port Richey to see their rum being bottled?

As much as I’d love to divulge, discretion prevents me from doing so. However, would it astonish me if they show to witness their rum being produced? No,” he beamed.

Wolf anticipates the commencement of rum bottling in the early days of December, paving its way onto store shelves about the start of the forthcoming year. He predicts a retail price hovering around $37 for each bottle.

“It’s my perception that the Stones wished for it to be economically feasible for a substantial number of their countless fans,” he expressed.

Representatives of Connacht Irish Whiskey Distillery accepting the award for Best Irish Whiskey of the Year

The Irish Whiskey Association convened at the Jameson Bow Street Distillery in Dublin on November 29 to reveal the 2023 Irish Whiskey Awards champions. With the presence of over 40 distilleries, Ireland has cemented its position in the global whiskey industry in the past ten years and is currently leading the fastest-growing whiskey category globally.

The event kicked off with a distillery tour and a drinks reception, courtesy of Irish Distillers at the Jameson Distillery, Bow Street in Dublin. Patrick Rigney, the founder of The Shed Distillery and the Master of Ceremonies and keynote speaker, presented the award. The awards, now in their 10th year, comprise 20 categories across Irish whiskeys and spirits and are recognized as the ultimate evaluation of Irish whiskey globally.

The determination of this year’s awardees happened earlier in August when the organizer, Celtic Whiskey of Celtic Whiskey Shop Dawson Street, organized several blind tastings at Dublin’s Flowing Tide pub on Abbey Street. Extra tastings were scheduled across Ireland with members of various whiskey societies including Irish Whiskey Society — Dublin and Dingle, Cork Whiskey Society, Waterford Whiskey Society, Kilkenny Whiskey Guild, Ennis Whiskey Club, 1875 Whiskey Club, Carlow Whiskey Society, Belfast Whiskey Club, and the Aviator’s Whiskey Society, along with a select group of international whiskey judges.

Connacht Irish Whiskey Distillery, Exclusive Cask Strength, Single Malt Irish Whiskey, 47% ABV, 750 ml.

The coveted Best Irish Whiskey of the Year prize was awarded to Connacht Irish Whiskey Distillery, Exclusive Cask Strength, Single Malt Irish Whiskey, 47% ABV, 750 ml.

Connaacht’s single malt whiskey is a triple-distilled whiskey produced at Connacht’s distillery in Ballina, County Mayo, on northwest Ireland’s rugged Atlantic coast. The distillery is situated where the River Moy meets the Atlantic Ocean on a stretch of Ireland’s wild and picturesque coast.

The distillery was founded by Master Distiller Robert Cassell in 2016, along with a team of Irish whiskey entrepreneurs who saw the potential of northwest Ireland’s unique climate to produce an iconic Irish whiskey. The region is characterized by dramatic swings in atmospheric pressure, producing a flavorful, heavily extracted whiskey. The use of custom-designed stills further enhances the unique character of the distillery’s whiskey.

Irish Whiskey Categories

Single Pot Still 11 and Under

Winner: Drumshanbo Single Pot Still Irish Whiskey Pinot Noir Cask

Gold: Jameson Single Pot Still

Gold: Powers Three Swallows

Single Pot Still 12 Years and Over

Winner: Red Spot 15 Year Old

Gold: Yellow Spot 12 Year Old

Gold: Redbreast 15 Year Old

Single Malt 11 Years and Younger

Winner: Jack Ryan Whiskey 5-Year-Old Oloroso Finish Cask Strength

Gold: Dunville’s 10 Year Old Pedro Ximenez Cask

Gold: The Irishman Legacy

Single Malt 12 – 15 Year Old

Winner: Tullamore DEW 14 Year Old

Gold: Knappogue Castle 12 Year Old

Gold: The Irishman 12 Year Old

Single Malt 16 Years & Older

Winner: The Irishman 17 Year Old

Gold: Dunville’s 21-Year-Old Palo Cortado Cask

Gold: McConnell’s Irish Whisky 20 Year Old Port Finish Single Cask

Blended No Age Statement

Winner: Writers’ Tears Double Oak

Gold: Jameson Crested

Gold: Powers Gold Label

Blended Age Statement

Winner: McConnell’s Irish Whisky Sherry Cask (5 years)

Gold: The Dead Rabbit Irish Whiskey

Gold: Clan Colla 13 Year Old

Blended Limited Release

Winner: Writers’ Tears Japanese Cask Finish

Gold: Dunville’s 1808 “Casked in Bond” Dick Mack’s Honey & Hemp IPA Cask, Cask No. 1451

Gold: Writer’s Tears Inniskillin Ice Wine

Peated Irish Whiskey

Winner: Micil Single Cask Release with Garavan’s Bar

Gold: Killowen Barántúil Single Cask KD202

Gold: Celtic Cask 47 Daichead a Seacht 2016 Peated Oloroso

Single Cask 11 Years & Younger

Winner: Celtic Cask 44 Daichead a Ceathair 2014 PX Cask Finish

Gold: Dunville’s PX 11 Year Old Single Malt Cask Strength

Gold: Dunville’s 11 Year Old Palo Cortado Cask Strength

Single Cask 12 Years & Older

Winner: Dunville’s 22 Year Old Palo Cortado Cask No. 1204

Gold: Dunville’s 20 Year Old Oloroso Cask Strength Cask No. 990 56.2% ABV

Gold: Dunville’s 21 Year Old PX Sherry Cask Finish – James J. Fox Single Cask

Cask Strength

Winner: Connacht Distillery Exclusive Cask Strength

Gold: Redbreast 12 Year Old Cask Strength

Gold: Dunville’s 20 Year Old PX Cask Strength, Cask 1644, 55% ABV

Single Grain

Winner: The Bridge – Galey Bay

Gold: The Bridge – Inny Bay

Gold: Method and Madness Single Grain

New Irish Whiskey

Winner: Pearse Genesis Irish Whiskey

Gold: Fercullen Single Malt

Gold: Fercullen Estate Series ‘The Gates’

Also recognized in other spirit categories were:

Whiskey Liqueur

Winner: The Dubliner Honey

Gold: The Whistler Honey Liqueur

Gold: Tullamore DEW Honey

Cream Liqueur

Winner: St Patrick’s Cappucino Irish Cream

Gold: Two Stacks Double Irish Cream Liqueur

Gold: Coole Swan Irish Cream Liqueur

Poitin

Winner: Straw Boys Poitín

Gold: Micil Heritage Poitín

Gold: Bán Cask Aged Poitín

Vodka

Winner: Lough Ree 99 Vanilla Vodka

Gold: Míl Vodka

Gold: Istil Vanilla Vodka

Gin

Winner: Garnish Island Gin

Gold: Micil Gin

Gold: Glendalough Wild Botanical Gin

Best Other Irish Spirit

Winner: Stillgarden Café O’Maro

Gold: Stillgarden Berrissimo

Gold: Rebel City Distillery Series – Absinthe

In regards to the awards, the organizer and founder, Ally Alpine who happens to be the Managing Director of Celtic Whiskey Shop, and the anchor behind Whiskey Live Dublin, shared the following statement:

We anticipate a grand celebration by co-hosting this year’s awards at the Jameson Bow Street Distillery. The IWA’s radiate an air of festivity as we acknowledge the excellence and innovation of the Irish Whiskey and Spirits domain. Our additional aim is to gather funds for our impressive charity associate, Mary’s Meals.

There are more than 64 million primary school-age children out of school around the world. In order to survive, they have to work or beg. Even if they do make it into the classroom, hunger affects their ability to learn. The money raised through the Irish Whiskey Awards each year ensures that 629 children are fed for a whole school year at the Kapatamoyo school in Zambia.

The event’s charity partner, Mary’s Meals (www.marysmeals.ie), feeds two million children every day whilst ensuring they attend school.

Drinks Industry Ireland was the event’s media partner, as they have been for many years, and key sponsors include the Irish Whiskey Association and Label Tech Tuath Irish Whiskey Glass.

Most of the award winners are available in the United States. They can also be ordered directly from the Celtic Whiskey Shop in Dublin.

NEW PORT RICHEY, Fla. – Turning out distinctive bottles of spirits is nothing new for Spencer Wolf and his team at The Point Distillery in New Port Richey. But, there’s some special rum waiting in the warehouse – 28,000 gallons for The Rolling Stones.

Within days, they’ll start bottling the new signature rum from the Stones called “Crossfire Hurricane.” The term refers to the lyrical place where Mick Jagger was born in the iconic song Jumpin’ Jack Flash.

This distillery was selected among many competitors anxious to bottle the rum. It became the drink of choice for the band when they spent time in the Caribbean, honing their music in their early days together.

STUDY: Drunkest city in each US state revealed

Unlike other famed personas who merely license their monikers, the Stones possess the ownership rights of the rum brand and have been significantly entangled in the conception of both the rum and its unique bottle, states Wolf.

“Mick Jagger has painstakingly devoted time to even the minutest details,” Wolf revealed. “They desired a product that mirrored their essence.”

The result is quite evident.

“If you scrutinize the back label, their signatures can be seen,” Wolf noted. “Also, the tongue stands out as one of the world’s most recognised logos.”

READ: World’s most sought-after scotch whisky sets auction record at $2.7M

To coin some titles from the Stones, Wild Horses couldn’t drag Wolf away from the satisfaction he and his team feel.

“Oh, we were beyond ecstatic. This is the most famous iconic rock band in the world,” he said.

Wolf said making the intricate bottle for a local brand of bourbon, Von Payne, helped convince the Stones to bring it to Pasco County.

“And I think it was said ‘if you can do that bottle you can do ours,’” Wolf said.

Wolf, who is originally from Great Britain, said his accent may have played a small part in it.

MORE: General Mills will release 6 new cereals in 2024: ‘Fan-favorite flavors with a twist’

The Rolling Stones are scheduled to perform in Orlando on June 3. What are the chances they might come to New Port Richey to see their rum being bottled?

He grinned and said, “While I must exercise discretion and not confirm their visit, wouldn’t it be unsurprising if they come to see their rum in the making? Absolutely.”

Wolf anticipates the rum bottling process to kick off sometime in early December, with the aim to hit the stores by the advent of the coming year. The proposed retail price per bottle is expected to be roughly $37.

“The Stones envisage the pricing to be within the affordability range of the extensive fan base they’ve amassed over the years,” he added.

Welcome back to FTW’s Beverage of the Week series. In this space, our focus is mostly on beer reviews, yet we happily widen our scope to include any drink that is an excellent accompaniment to sports. Yes, even cookie dough whiskey.

Having an opinion on good vodka, I’ve discovered, can be challenging.

Bad vodka? Definitely. You can liken it to nail polish remover or what you used to clean your old Nintendo games. But for a novice like me who seldom drinks it outside of a cocktail, decent vodkas typically blend together. We have smooth…but then what’s next?

Luckily, Beattie’s potato vodkas have arrived to broaden my perspective, whether for better or worse. This distillery in Alliston, Ontario, provides a limited selection of tuber-based spirits with straightforward flavors and packaging. Each bottle faithfully replicates its farm origin, and I am curious to give it a try, despite my limited exposure.

I’ve indulged in a fair amount of Canadian beverages over the years. Moosehead is potentially my top choice for mass-produced lagers. Canadian whisky, with its unique blend of smoothness and affordability, was my go-to during college and remains a consistent favorite.

Nevertheless, I hadn’t experienced Canadian vodka until recently. Prior to discovering Beattie’s, Canadian vodka hadn’t really been on my radar. A bit of digging reveals there are several established distilleries in Canada, ranging from charming operations to those opting for loud, attention-demanding techniques such as bottling their spirits inside a hockey stick.

Beattie’s positions itself as a frontrunner in this arena. So, how does it compare to this claim? I’ll be testing Beattie’s in a variety of cocktails to gauge its performance. To start, I’ll pair it with a craft mixer I’ve been eager to try, Q Mixer’s ginger ale.

In my mix of this traditional golf cocktail, I might have been a bit heavy-handed — it ended up being around 40 percent vodka, 40 percent ginger ale, and 20 percent grape juice. However, this should allow me to better assess how well Beattie’s blends with other ingredients and how it fares on its own.

Indeed, the vodka flavor is distinct and at the forefront. It has a robust presence, but it doesn’t feel harsh. Instead, it delivers a transparent, almost floral, peppery citrus taste. Unquestionably it’s vodka, but more specifically, it’s high-quality vodka. It doesn’t make you choke or compel you to finish in a dreadful single gulp.

Despite not being a habitual vodka sipper nor much of a martini enthusiast, I do have considerable experience with budget potato vodkas such as Kamchatka, Skyy, and Luksusowa. This vodka undoubtedly swings towards the higher end of that spectrum, surpassing the likes of Smirnoff due to its smooth, soothing warmth as opposed to a sharp, direct sting.

Having had enough sips to prepare for a proper cocktail mix, it’s time to add more mixer. The Q ginger ale has a spiciness that eventually gives way to a delicate sweetness. It may not quite hit Vernor’s intensity of authentic ginger taste, but it comes very close. For me, this is a plus. The flavors it harbors amid the fizzy bubbles in its 7.5-ounce can are abundant. Prepare yourself; I’ll be using it in numerous other cocktails shortly.

When mixed correctly, this combination can be deceptive. The drink, though containing two shots of alcohol in a 12-ounce volume, doesn’t taste as potent. So, in a sense, Beattie’s has proven itself foolproof for those who struggle with measuring cup sizes and volumes while mixing.

Uncorking the bottle triggers an outburst of aromatic strawberry fragrances. This is distinctly more than a subtle whiff of summer fruits or a fruit-at-the-bottom yogurt experience. The flavor intensity suggests that this could be enjoyed neat over ice, misleadingly mimicking a cocktail.

An exploratory sip corroborates this. This is akin to a sweet martini in itself and serves as a smooth drink when cooled. Let’s observe how it pairs with some tonic water and a dash of lime.

Amazingly, the result is just about flawless. Fruity without being overly saccharine with just the right amount of tartness and effervescence to create a crisp finish. The strawberry is far from the synthetic candy flavor and more akin to the residual flavor of freshly picked strawberries from a personal selection.

Indeed, tonic proves to be an exceptional means for a light, highly consumable mixed drink. Flavored vodka concoctions are a far cry from my preferred whiskey on the rocks arrangement, but the excellent taste of this is undeniable.

I must confess, I was at a loss with sweet potato vodka at first. While I’m sure there’s a handful of exceptional cocktail recipes that would benefit from it, I believe the best way to appreciate this distinct spirit is by savoring it neat before mixing it unknowingly into something like… cream soda? The thought itself is bemusing.

The immediate flavor of sweet potato comes off somewhat vanilla-esque, before the familiar reminder of Thanksgiving pie emerges. There’s a slight burn from the 60 proof alcohol within, yet each sip is surprisingly creamy. It’s, admittedly, a bit unsettling.

The intriguing creaminess hints at a uniquely appealing martini. It’s yet another testament to the commitment of Beattie’s to achieving authentic taste in their flavored vodkas.

It’s especially fitting for the summer months. Beattie’s vodka is bound to redefine hot weather cocktails.

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It’s OK to be intimidated by whiskey.

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It’s strong, there are endless expressions, and sometimes whiskey snobs can be, well, snobs. But, like any activity, learning to enjoy whiskey only requires a great guide, and we’re here to provide one: Billy Leighton, master blender emeritus at Irish Distillers. Leighton has been with the brand for the last 47 years, playing a crucial role in the production of iconic Irish whiskeys like Jameson and Redbreast.

“Some people are daunted if they’re not experienced Whiskey drinkers,” says Leighton. But, he says, it all comes down to what you’re trying and how you’re trying it. “Trying a premium whiskey like Redbreast, It’s not just a matter of, you know, getting the bottle and pouring the glass and drinking it. There’s a nice ritual.”

We had Leighton guide us through the whiskey-tasting ritual, and it’s something that might convert anyone into a whiskey enthusiast. His detailed guide can be found further down this page, and before you start, here are the necessary items you need.

Before you start tasting whiskey, there are two things you may need if you don’t have them already: glasses of high quality, and, obviously, a good whiskey suitable for beginners. Here is where you can find both of these items.

The first thing any aspiring whiskey enthusiast would need is a premium set of glasses. Whether it’s a tumbler or the Glencairn blend glass which is perfect for a 12-year-old Redbreast or something similar. Luckily, you can easily find good glassware online without much hassle. Major retailers like Amazon and offer a variety of high-quality glassware at all price points. Even small wine or port glasses can work temporarily, but a Glencairn is preferred.

$36.99

Buy glencairn glasses (6) at Amazon

Most inexpensive whiskey will taste too harsh to an inexperienced palate. Sadly, that’s also the stuff that beginners often taste first. Instead, we suggest spending a bit more on a bottle that’s actually meant to be enjoyed neat (as opposed to in a cocktail or as a shot). Leighton’s Redbreast 12 is a great option, offering accessible complexity and a smooth sweetness that should be easy for just about anyone to sip. Some other options we’d suggest are Wild Turkey 101, Chivas Regal XV, Michter’s US1, and Glenmorangie Nectar.

$75

Buy redbreast 12 at reservebar

You have your whiskey and your glasses; now it’s time to dive in. Below is a step-by-step guide to enjoying a nice bottle of whiskey, all with tips from Billy Leighton.

Leighton’s first step to a great whiskey-tasting experience seems obvious, but many drinkers (even pros) forget it: “Look at the bottle, first of all, because there is an awful lot of information on the label,” he says. Note what kind of whiskey it is, what strength it is, and — if available — what kind of tasting notes to expect. “You should get yourself into the frame of mind of what it is you’re actually going to taste,” says Leighton. “I think that’s important and it’s part of the enjoyment process that people maybe forget about or just skip past.”

As expected from someone with 47 years in the business, Leighton is a whiskey romantic. And his next step in the tasting process — listening to the bottle’s sounds — is probably his most romantic suggestion, but we recommend heeding it. “Enjoy pulling the cork out of the bottle,” he says. “Again, it’s a simple thing and people just say, ‘Oh, well if we want to pour the whiskey, obviously we have to take the cork out,’ but there’s a certain pleasure to be had in listening to the cork, and the noise of the pop that you get whenever it comes out of the bottle.”

But the auditory experience doesn’t stop there: “And even the pour itself, you know, if it’s a full bottle, if it’s a new bottle, you’re gonna get that noise that goes with the pour from a bottle of whiskey. It’s a very satisfying noise.” Crucial to remember here is that, “There’s a lot of pleasure to be had before even actually tasting a whiskey,” he says.

“Before even nosing your whiskey, hold it up to the light,” says Leighton. “Get light behind the glass, and give it a swirl to see what the liquid is actually doing in the glass.” What you’re looking for here is color and more importantly “legs,” which refers to the way the whiskey runs down the sides of the glass after you swirl. This indicates the viscosity of the whiskey: If it’s thick and moves slowly down the glass, you can expect a creamy, full mouthfeel. If it’s thin and moves quickly, you’re looking at a more light, floral experience.

Next comes the (first half of) the main course: nosing the whiskey. “I’ve seen some people take a glass and stick their nose right in it. For me, that’s not how to do it,” says Leighton. Instead, he suggests slowly raising the glass to your nose and noting how the aromas change as it approaches. “You’re going to get the effect of the spirit first, and then the character starts to build up. With the Redbreast 12-year-old, for example, you’re going to get some of those dried fruit characters. And as you then get into the whiskey, that fruitiness becomes a bit more intense,” he says.

Another pro tip: Try tilting the glass horizontally and nosing the lower part of the rim. This way, you’ll get more sweetness and less alcohol, as the alcohol fumes will rise and slip out of the top of the glass.

While you’re enjoying the “evolving sensory experience” of nosing, as Leighton puts it, return to the aroma notes on the bottle. “There’s enjoyment to be had by dissecting the aromas that you’re getting and trying to fit them into the clues that you’ve already been given in the tasting notes.”

Now it’s time to taste the whiskey. Like almost all experts, Leighton suggests tasting all whiskey neat at first (no water, no ice), and then deciding if and how much water you might want to add to reduce the alcohol burn. And there’s no shame in adding water: Most pros add at least a couple drops of water to their glasses.

A thorough whiskey tasting consists of at least two sips, minimum, with the first prepping your palate and the second actually conveying the flavors. “Before we even try and decide where the flavors are coming from,” says Leighton, “just feel the texture of it in your mouth. What’s it doing to your mouth? Are you only feeling it on the point of your tongue? or the sides of your tongue? Or, like with Redbreast, is it a full mouth coating effect?” After feeling the whiskey in your mouth, try sucking some air past the sip (like you would when tasting wine) to create what’s called the “retro aroma.” Then, after you’ve taken another sip or two, try to allocate some flavors like you did with the aromas.

Throughout this process, however, Leighton says to remember that, “Anyone can enjoy a whiskey, but they don’t have to describe what it is they’re enjoying about their whiskey.” In other words, don’t get nervous about identifying flavors like a pro — just enjoy the liquid. If you can pick out and label some flavors, great. If not, don’t sweat it.

The final part of the whiskey-tasting process is to maintain focus on your palate. “Once you have swallowed the whiskey, you’re still going to have that taste experience going on in your mouth,” notes Leighton. “What’s happening in the finish? Do you still have that mouth-coating effect? Is there a sweetness that kind of lingers there? Does the whiskey dry out? I feel with Redbreast there is a sweetness that lingers and actually elongates the enjoyment of the finish.”

Then pour yourself another glass. And maybe another.

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