Liquor-articles 2020

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During a typical morning at Hacienda Santa Ana in Bayamón, Puerto Rico, it’s common to witness several events. The Ron del Barrlito’s primary cooper is often there, working on barrels or restoring vintage sherry casks—tasks he has performed daily for the past 57 years. The master blender could be found sampling rum from sherry casks aged 3 to 40 years, meticulously gauging their maturation to plan for future product blends. Greater Antillean Grackles, small groups of dusky and garrulous birds, flutter around, alighting on the age-old windmill or the antique truck previously used for rum distribution. With the serene tropical climate sitting in the mid-80s even during winter mornings, it’s easy to lose track of the year this scene exists in. Hacienda Santa Ana seems unchanged, as if frozen in time—a claim that very few modern distilleries could make.

One possible reason for this is the absence of a shiny, contemporary industrial column still anywhere on the site. Surprisingly, there’s no rum distillation happening here at all—the supply for Ron del Barrilito comes as a fairly neutral, unaged column still rum from the Dominican Republic, which then undergoes a process spanning several years to transform it into a unique product. This has been the case for 144 years, with the product remarkably identical to the company’s first rum which was sold back in 1880.

Such consistency in production philosophy is often viewed as unusual, or even foreign, in today’s spirited world which is characterized by the continuous introduction of new products that are quickly discarded or reinvented. However, Ron del Barrilito has maintained just one primary rum product (3 Stars) during its 144-year existence, a decision reflecting the singular focus of its founder, Pedro Fernández, whose family has managed the brand for over a century.

The land where Ron del Barrilito is produced, Hacienda Santa Ana, has been in the Fernandez family since 1787 when Fernando Fernandez, the family patriarch, came from Spain. Initially, the family harvested sugar cane, long before they ventured into rum production. This is no longer the case as the sugar cane industry in Puerto Rico has significantly dwindled. The family’s interest in distilled spirits started when Pedro Fernández, Fernando Fernández’s grandson, studied engineering in France in the 1860s.

Pedro discovered the artful production of French brandy and cognac with a deep impression. Upon returning to Puerto Rico, he brought back the knowledge he gained, applying it to rum, the local readily available spirit. Aging large amounts of rum using exclusively Spanish sherry casks, he created a blend with a small portion of stone fruit and spice macerated rum. After a decade of iteration, he commercialized his product under the name Ron del Barrilito.

The flagship product today is Ron del Barrilito Three Stars, comprised of a blend of column still rums aged from 6-10 years entirely in former oloroso sherry casks and gently fortified with macerated rum rested on a secret array of local fruits and spices. The expectation may be to label Ron del Barrilito as “spiced rum,” but in reality, this component introduces a subtle touch to the overall flavor profile, more of an enhancement than a headline. The uniqueness of the rum lies in its refined balance between casks of varying ages, each of which experiences its own unique journey aging in the tropical heat of Hacienda Santa Ana’s warehouses.

The product range of Ron del Barrilito remained sole for the first 40 years until the 1920 enactment of Prohibition in the U.S brought local rum production to halt for the next 13 years. Upon lifting the probation, this gap presented a substantial challenge for Ron del Barrilito due to the long production process of their 6-10 year old product. It paved the way for the introduction of a second Ron del Barrilito product, 2 Stars, a short-aged 3-5-year-old blend.

The introduction of 2 Stars helped restore product availability albeit sooner than the standard period. Still, Pedro Fernández’s unwavering quality standards and preference for Old World technique prevailed. The company could have ventured into selling unaged white rum immediately after prohibition, but they held onto their unique style of maturation. Edmundo Fernández, was known for his inexorable compliance with the Barrilito tradition as well as his fiercely independent streak. In 1952, Edmundo marked a barrel, referred to as La Doña, to be opened and shared with the town only when Puerto Rico attains independence from the U.S. The barrel remains unopened 72 years later, adding a silent testimony to the company’s hopeful outlook and national pride.

The story of Ron del Barrilito, a family-run business that has been in operation for about a century and a half, is fascinating. The business was established during the Wild West epoch when the U.S. was comprised of 38 states. Fast forward to the 2010s and fifth and sixth generation members of the Fernández family were still upholding the tradition. However, modern challenges and an absence of apparent successors threatened the continuation of rum production at Hacienda Santa Ana.

Ron del Barrilito did not function as a standard profit-making business all those years; it was more an artisanal venture, an expression of the creator’s love for rum. Maintaining the quality of their product was paramount, not the quantity sold or brand growth. Yearly production of Ron del Barrilito 2 Stars and 3 Stars seesawed between 5,000 cases to 15,000. The irregular production led to erratic distribution covering the Caribbean, Mexico, and the U.S. Over time, this unintentionally created an enigmatic aura around the brand while also sparking many misconceptions. Nevertheless, Ron del Barrilito remained significantly a passion project.

However, deterioration of the hacienda began to undermine the operations. At the time, “Don Fernando” Fernández was contemplating the viability of the business, even considering the closure or sale of Ron del Barrilito. This was the first time since the Prohibition that the business’ sustainability was at stake.

In this scenario, Joaquin Bacardi of Bacardi Ltd. family purchased Edmundo B. Fernández Inc. along with several Puerto Rican investors in 2017 to preserve its heritage. Interestingly, the sprawling Bacardi distillery is stationed just seven miles away from the humble Hacienda Santa Ana. However, the Bacardi lineage had no intention of integrating Ron del Barrilito into their global conglomerate. Instead, they are committed to modernizing and extending the Hacienda Santa Ana establishments without compromising Pedro Fernández’s unique method and independence. The management has also transitioned to the next generation of Bacardis with Eduardo and Guillermo, Joaquin Bacardi’s sons, assuming pivotal roles in business strategy and production. Guillermo, notably, is being trained under Master Blender Luis Planas, presumably to inherit the crucial blending tasks of 3 Stars.

And in truth, the Bacardi transition most likely came along at exactly the right time for Ron del Barrilito, as the repairs and improvements to the campus most likely helped the facility to survive the devastation of Hurricane Maria in late 2017, an event that might otherwise have spelled the end for the brand. Now possessing a new, $2 million visitor’s center that has already welcomed tens of thousands of guests since it opened in 2019, Ron del Barrilito is finally expanding production (40,000 cases in 2023), solidifying its foreign export markets, and generally experiencing a revitalized status as one of Puerto Rico’s most beloved homegrown brands. Walk the streets of San Juan, dip into its bars, and you will see it displayed in places of honor, ready for use in its signature rum old fashioned.

At the same time, the brand has also released its first two new products since the 1930s, the ultra-limited Four Stars and Five Stars–not a cynical ploy for publicity or revenue, but a necessary move to utilize many of the hacienda’s older casks that had been left aging for decades without any intended destination, in danger of being altogether wasted. Ironically, these brands couldn’t exist at all today without some level of oversight having occurred in the past–casks of Ron del Barrilito were never technically meant to have been aging in the warehouses for 35 years, but they now make up the limited ration of Five Stars that exists in the world. Nor will the company be able to easily produce more Four Stars or Five Stars once these bottles are gone–thanks to the lag in production, once these are gone the brands will effectively go into hibernation, potentially for decades. It will be a special day for the company when the segunda edición finally arrives.

Visiting Puerto Rico, one can’t help but note that it is inherently a land of contrasts, with a spirit equally divided among the English and Spanish-speaking worlds. Gas stations sell fuel by the liter, but markets sell milk by the gallon. Speedometers display velocity in miles per hour, but distances are measured in kilometers. It’s fitting that in this place, Ron del Barrilito spends 144 years making what many consider the best rum on the island, but never grows larger than a modest family operation. Until now, that is–in 2024 and beyond, the world will be waking up to the beauty of Pedro Fernández’s dream in 1880. If you want to taste what they were drinking then, you only have to open a bottle of Ron del Barrilito 3 Stars. Here’s to another century of rum.

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

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The lemon drop martini has been a popular cocktail for over half a century. Its refreshingly simple recipe — typically containing just vodka, lemon juice, and triple sec (and occasionally a splash of simple syrup) — has been winning over taste buds at bars and high-end lounges since it first appeared in San Francisco during the 1970s. Furthermore, its consistently clean, unpretentious presentation (commonly a sugared rim and lemon slice or peel garnish) just enough to add a touch of style to any cocktail menu without going overboard.

But what if we suggested that you could give it a bit of a twist, venture off the beaten path, or throw your unique twist on the tantalizingly tart cocktail recipe? Correct, aspiring mixologists — you can totally switch out the vodka for tequila to invent a refreshingly unique lemon drop that you never anticipated (but might grow to prefer).

Read more: The Ultimate Vodka Brands, Ranked

Tequila is a spirit distilled from agave, typically paired with lime, and is a key ingredient in drinks such as the margarita, the paloma, and the visually satisfying tequila sunrise, among others. Vodka, in contrast, is produced with “water and ethanol from the fermentation of cereal grains,” according to Masterclass, and finds itself crucial to not only the martini but also the white russian and the casual screwdriver recipe. However, don’t allow their differences to deter you from trying an adventurous cocktail recipe.

The good news is that you won’t have to memorize any measurement ratios when swapping vodka for tequila. Since both vodka and tequila have the same ABV of 40-50%, they can easily be swapped as a one-to-one substitution in cocktails, but don’t expect the resulting flavor to be the same! The tequila lemon drop will most certainly taste more distinctly bold and lively than its vodka-based predecessor, as the agave-distilling process brings a natural sweetness that distinguishes it from the more subtle taste of vodka, which some have described as tasteless. Perhaps that’s one of the reasons tequila has knocked vodka out of the running to become the best-selling alcohol in the U.S. It’s certainly a reason to give a tequila lemon drop a chance.

Before you put on your mixologist cap, it’s essential to pick the right tequila for your swap. Remember that there are three main types of tequila: Blanco, reposado, and añejo, not to mention tequila’s smokier cousin, mezcal. All have distinctly different flavors and will play different roles in classic cocktails. Simply put, what enhances one drink may not taste the best in another. So you’ll want to understand the difference between tequilas — and what taste you’re looking for — before you make that lemon drop pour.

Tequila blanco, for example, is an unaged agave spirit that works well in margaritas and light, citrusy cocktails. Because of its natural sweetness, it won’t overpower the drink’s lemon flavor and will complement it beautifully. Tequila reposado will have aged for at least two months — but less than a year — and will bring an inherent spiciness and woodiness to the cocktail, which is great for sipping but might not exactly complement a lemon drop’s central citrus flavor. Tequila añejo, which is aged the longest (at least one year in an oak barrel) and offers a sophisticated flavor profile, is likely to create the same incompatible taste as the reposado. So, when you get ready to craft that perfectly unique lemon drop, ensure you know your tequila basics to make the best choice for maximum enjoyment. In other words, drink, but drink smart.

Read the original article on Daily Meal.

Goslings Rum is a 200-year-old family-owned brand based in Bermuda that has cornered the market on the Dark ‘n Stormy cocktail—quite literally, as it owns the trademark for this classic rum and ginger beer drink. In addition to its popular core Black Seal expression, Goslings has the higher-end Family Reserve lineup which just got an upgrade with the addition of an excellent rum finished in rye whiskey barrels.

Family Reserve Old Rum Rye Barrel Finish is actually the first addition to the Family Reserve line, an annual release of older rums aged between 16 and 19 years in bourbon barrels that first came out in 2003. This new release differs in that the rum was put into once-used rye whiskey barrels for an additional three years, more of a lengthy secondary maturation than a cask finish. “This will be the first of multiple innovations in the Old Rum line of products,” said eighth-generation rum maker Malcolm Gosling Jr. in a statement. “We took a unique blending approach when introducing our Old Rum to rye barrels, starting independent fills in 2018, 2019, and 2020. Finally, this year, we married the three aged rums for bottling and the end result is a complex rum that can be enjoyed like a bourbon or aged whiskey—either sipped, on the rocks, or in a classic cocktail.”

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We got to sample the new Rye Barrel Finish, and it’s a very good rum that far surpasses Black Seal in terms of flavor and complexity. There is a nice dusty spice on the nose which follows through on the palate. The inherent sweetness of the rum is tempered by its lengthier aging, and those three years in rye barrels have added deep notes of leather, black pepper, dried fruit, chili-infused dark chocolate, and spiced apple. This is a rum built for sipping or, as Gosling Jr. suggested, using in a cocktail that needs a counterbalance to sweet flavors like an Old Fashioned or Manhattan.

Last year, Goslings added some new expressions to its portfolio, including Spirited Seas Ocean Aged Bermuda Rum and Dark ‘n Stormy canned cocktails in different flavors, and there will be another Spirited Seas expression in the coming year as well as some other new releases. In the meantime, you can find Family Reserve Old Rum Rye Barrel Finish available to purchase from ReserveBar now.

Buy Now on ReserveBar $91

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A 30-YEAR-old bottle of whiskey is now the world’s most expensive after it sold for £2.2million.

The Emerald Isle triple-distilled single malt is said to be the rarest in existence.

It beat the previous record holder, a Macallan 1926 sold in November, by £79,000.

US collector Mike Daley, who bought it from The Craft Irish Whiskey Co, said: “Luxury scotch, to me, is already a crowded type of market.”

“But we’re only just starting to see luxury Irish make a name for itself.

In the years to come, it will get to where scotch is today.”

Emerald Isle’s walnut case includes a ­single decanter, a Fabergé egg containing an emerald gem, a custom timepiece, and a pair of Cohiba cigars.

Critics say this explains its high value.

But the Craft Irish Whiskey Co said: “This falls flat given The Macallan 1926 was one of only 12 bottles covered with a label designed by Italian painter Valerio Adami, adding considerable value to its price.”

Distillery founder, Jay Bradley, added: “This is a monumental achievement for my business.”

“There’s a lot more to come.”

While vodka ranks as one of the most popular spirits, its neutral taste and aroma cause some to consider it a boring choice compared to more complex liquors like whiskey or tequila. Yet vodka’s clean, crisp flavor and natural simplicity make it the ideal blank canvas for creative mixology and endless possibilities.

Although it may seem a straightforward spirit, there’s still much you may not know about the flavor of vodka. All it takes is a taste test between some of the best vodka brands to notice subtle differences in their taste, quality, and source ingredients.

From basic techniques that can improve your vodka experience to DIY-flavored vodkas full of fruity and herby flavors, vodka can quickly become an elevated staple for the home bar. Even if you only have a cheap bottle of vodka, there are many ways to get the most out of it — and enjoy it too. This article guides you through how to upgrade your vodka and gain a newfound appreciation for the classic spirit.

Read more: 13 Liquors Your Home Bar Should Have

There’s a reason why vodka is often served cold, and it’s not just to make it refreshing to drink, whether you prefer it neat or as part of your favorite cocktail. In fact, chilled vodka can actually taste better than it does at room temperature.

Although vodka has a neutral taste, which is why it lends itself well as a base for a wide range of beverages, it can also be slightly sharp on the palate. Chilling vodka will help it feel smoother and more mellow, especially lower-quality varieties. Better-quality vodkas may require less chill time, as they’re more likely already smooth and don’t tend to cause such a burning sensation on the way down your throat.

While many find that chilling vodka improves the overall drinking experience, it’s a matter of personal preference. But if you want to try it cold, the best place to store your vodka and keep it chilled is in the fridge, not the freezer. You shouldn’t store vodka in the freezer, particularly quality vodka, because it will mask all its flavors — both the good and the bad.

Upgrade your vodka experience by alternating sips with a chaser. Typically, a chaser is something non-alcoholic. This is particularly useful if drinking your vodka neat or as a shot, when you may feel the vodka burn as it travels down your throat. A chaser masks the burn and also lets you enjoy a refreshing contrast.

The beauty of using a chaser with vodka lies in its simplicity. No need for cocktail concoctions, just select a liquid of your choice. Enjoying vodka while socializing with friends? Everyone can choose their preferred chaser. Additionally, chasers can ensure everyone remains hydrated amidst the vodka sips.

You probably already have a few perfect chaser options at home. Water is the most straightforward option, making it ideal for washing the palate. Tonic or sparkling water are also excellent options, often used alongside vodka in beverages. For a more creative route, use a chaser to excite your taste buds in new ways. Consider pickle brine for a salty kick or lemon juice for a sweet and sour alternative.

Given vodka’s neutral taste, it’s challenging to find a mixer that doesn’t blend well with it. The best vodkas mix well with a variety of drinks, which can be a personal preference and might vary based on the vodka’s quality. Similar to chasers, mixers can mute certain aspects of vodka, like its harshness, or accentuate a specific distillery’s tasting notes.

There’s no need to splurge on expensive, store-bought mixers to enjoy with your vodka since some of the most effective mixers are rather simple. Fruit juices, like orange and cranberry, are among the top options when mixed with vodka. These combinations yield refreshingly sweet and fruity beverages, thereby diminishing the alcohol taste. If this sounds appealing, consider trying pineapple or grapefruit juice as your mixer. Pineapple juice results in a sweeter, tropical beverage, while grapefruit juice brings a more sour note.

The martini is a timeless cocktail that could be your single choice if you could only have one vodka-based drink. As a minimalist drink primarily consisting of vodka and dry vermouth, the martini presents an opportunity for the quality of the vodka to truly stand out. Despite its simplicity, a martini exudes an air of elegance and never seems to lose its appeal.

A martini relies heavily on vodka, therefore it’s critical to select a good quality spirit. Choosing the right vodka for your martini doesn’t have to be an extravagant expenditure. Select a vodka that complements the occasion, whether it’s a notable celebration or just a casual homebound evening. Tito’s or Ketel One are reliable and cost-effective choices. Consider factors like the garnish and the vodka’s base ingredients that can add distinctive flavors to your martini.

Vodka can be elevated not just by mixers or cocktails, but also by food. The food served alongside vodka can steer it in various delightful ways. Although several factors influence the choice of menu to pair with vodka, its neutral characteristic leaves little room for food combinations to go wrong.

First, consider if you want to pair the vodka with fresh and crisp flavors or go for contrasting tastes using vodka as a refreshing palate cleanser. Light salads, oysters, shrimp cocktails, sushi, and caviar are great options for simple and fresh-tasting foods. Alternatively, vodka can balance the heat of Thai dishes, the tang of pickled vegetables, or the punch of robust cheeses. The occasion and whether you’re serving appetizers or a main course also influence your choice. Similarly, the cocktails or mixers you pair with the vodka can shape the taste and direction of the food you decide to serve.

The trick of running vodka through a domestic water filter is a topic of long-standing debate. It is argued that running low-cost vodka through a common water filtration system, like a Brita filter, can enhance the flavor, eliminate impurities, and uplift it a few notches. The argument is conceivable as filtration is a critical process in vodka production. However, not everyone is convinced about the efficiency of this home-based vodka improvement method.

As per America’s Test Kitchen, a budget vodka that was filtered four times through a domestic water filter stood its ground against a high-tier vodka during a blindfolded taste test. Despite this, it is recommended to use this purified vodka in cooking, baking, or cocktail blending rather than for solo consumption. But McGill University suggests that the contrast is minimal and relies on multiple variables from the specific vodka brand to the water filter’s age.

Regardless, if you have a water filter and affordable vodka at your disposal, attempting this upgrade seems worthy.

Although adding vodka to creamy cocktails might not seem like the most straightforward approach to amplifying this spirit, one cannot disregard the classic – the White Russian.

The White Russian is a classic cocktail made with vodka, coffee liqueur, and heavy cream. It’s perfect for those who enjoy creamy, boozy, indulgent libations. Vodka works particularly well in a White Russian because it creates a strong alcoholic base while its neutral profile allows for the flavor of the coffee and cream to stand out. It’s easy to make a classic White Russian cocktail at home, as it takes just three ingredients and a quick shake.

Additionally, creamy vodka cocktails can help to offset spicy meals. Both alcohol and dairy have properties proven to cut the power of capsaicin, the chili pepper extract that causes the intense feeling of heat you experience when you bite into something spicy. Together, the vodka and cream create an extra-powerful antidote to the heat.

Limoncello is an Italian lemon-flavored liqueur typically produced in southern Italy, which boasts an ample supply of fresh, beautiful citrus fruit. It’s made by steeping the zest of lemons in a neutral-tasting, high-proof alcohol. Vodka provides a perfect base for classic limoncello, and you don’t need to live in southern Italy to whip up your own version at home.

Leave lemon peels steeped in vodka for several weeks. After straining out the peels, combine the lemon-flavored vodka with a simple syrup of equal parts water and sugar. Serve your limoncello chilled and enjoy it as the Italians do by slowly sipping it from small glasses as an after-dinner drink. It can also be used in various sweet and savory dishes where you want to add a burst of lemon flavor. If you prefer oranges over lemons, you can just as easily make orangecello liqueur at home employing the same method but with oranges rather than lemons.

Herb-infused vodka combines the pure and sharp taste of vodka with the scented, earthy essence of a variety of fresh herbs. The outcome is both stimulating and adaptable, providing depth and unexpected tastes to your preferred cocktails.

In order to produce herb-infused vodkas, immerse fresh herbs in vodka for a number of weeks. As time goes by, the alcohol will extract the flavor and scent of the herbs. Naturally, the longer you allow the herbs to steep, the more flavor will be drawn out. After a couple of weeks, sample the vodka; if the flavor isn’t strong enough, continue the steeping and tasting process until you reach your desired level. Slightly crushing the herbs before inserting them into the vodka can help to release their natural oils and speed up the flavoring process.

Herbs such as basil, rosemary, sage, mint, and thyme are ideal for infusions. This herb-infused spirit could be used to create drinks like martinis and Bloody Marys. It could also be used in your marinades or dressings.

If you enjoy vodka cranberry or a Cape Cod cocktail, you should try making homemade cranberry-infused vodka. It only requires some chopped fresh cranberries, orange peel, a handful of spices, and a week’s worth of patience for all the ingredients to fully infuse, then you’ll be left with a delicious cranberry vodka.

Relishing this delicious vodka blend either straight from the freezer or incorporated into a cocktail – be it a cosmopolitan, a martini, or a glass of sangria, is a delightful experience. The striking red hue and comforting aroma of the spices introduce a festive mood, perfectly matching the holiday and winter seasons. Whether decorated with a rosemary sprig or pine needle, it makes a delightful presentation. As a gift during the festive season, a jar of cranberry vodka is a thoughtful gesture.

One thing to bear in mind is that fresh cranberries might be a scarce commodity outside the festive season. Hence, preparing a substantial amount in advance could ensure its availability year-round. The good news is that cranberry vodka, once strained, has an indefinite shelf life, making it a versatile inclusion in your liquor collection, suitable for any season.

If you have ever incorporated vanilla extract into your baking recipes, then you have already used an alcohol-infused vanilla. To make your version at home, vodka is an excellent choice due to its clean and neutral flavor profile, which allows the flavor of the steeped vanilla beans to shine through. All that you need to do is split a few vanilla beans, exposing the seeds inside, drop them into a bottle, and let them steep in vodka.

But is this concoction vanilla extract or vanilla vodka? It might come as a surprise, but there’s not much difference between the two. The difference essentially boils down to the concentration: vanilla extract typically uses a larger quantity of vanilla beans steeped for an extended period, creating a stronger flavor distinctive enough to hold its own when incorporated in a food recipe.

Vanilla vodka doesn’t require the same intensity. A few beans and weeks are sufficient to create a unique taste for your drinks. Vanilla vodka is excellent for warming up winter beverages and creating alcoholic coffee drinks.

A jalapeño-infused vodka can put a fiery and inventive spin on your home cocktails, leaving your guests impressed. Begin by slicing fresh jalapeños. You may retain the seeds for extra heat or extract them for a gentler flavor. Position the sliced jalapeños in a sterile container and douse it in vodka. By following this homemade jalapeño vodka recipe, you could add simple syrup to your jalapeno vodka. Alternatively, if you prefer to sweeten your drink and not the mixture, you can exclude it.

After infusing for several days, strain the peppers and begin to use your spicy vodka. The outcome is a fantastic addition to your favorite Bloody Mary recipe, but it would also fit well in a margarita or to balance the sweetness and add some flair to fruit-based cocktails.

If you can’t have enough coffee, consider a homemade coffee liqueur made with vodka? Of course, you can purchase coffee liqueurs like Kahlua, still, some people perceive store-bought options to be overly sweet and synthetic in flavor. You can choose your favorite coffee roast and beans while also managing any additives, just like making a cup of coffee how you prefer it.

A clever way to make coffee liqueur is to cold brew the coffee directly in your vodka. This will produce a stronger and smoother liqueur that isn’t watered down. Consider adding flavorings such as vanilla beans, cinnamon sticks, or crushed cardamom pods. If you crave a bit of sweetness, stir a simple syrup into the mix. Then, use your coffee liqueur to fashion delicious espresso martinis and after-dinner drinks, or maybe even as a component of desserts such as tiramisu.

Read the original article on Tasting Table.

When it comes to Irish whiskey, two names stand out above the rest: Redbreast and Jameson. These brands have a rich history and are beloved not just for their heritage but also for their distinct whiskey offerings. Redbreast is renowned for its 12-year-old single pot still whiskey, known for its intricate and mature taste. This makes it a favorite among deep-pocketed whiskey enthusiasts. On the other hand, Jameson is probably the second most famous alcohol in Ireland, just after Guinness. It’s affordable and goes down smoothly, making it great for newcomers to Irish whiskey. You’ll also be hard-pressed to find a pub without it stocked in the back.

But, here’s something interesting: Redbreast and Jameson actually share a history. To set the scene, let’s start from the beginning, around the 1870s. Before the name “Redbreast” emerged in the early 1900s, this whiskey was simply an Irish liquor produced by a company called W&A Gilbey, which originally imported and distilled wine. Per Caskers, during that era, it was typical for wine sellers — often referred to as “bonders” — to acquire new whiskey from local distilleries. They would then take charge of aging, bottling, and selling it under their own brand. This arrangement was possible because bonders had something distilleries lacked in abundance: empty casks, which are extremely great vessels for aging whiskey. And, guess which distillery W&A Gilbey selected as their supplier? You guessed it: John Jameson & Son!

Read more: 13 Liquors Your Home Bar Should Have

W&A Gilbey began aging and repackaging John Jameson & Son’s whiskey in 1887 under the name Castle Grand Whiskey. This whiskey was aged in Gilbey’s used sherry casks and matured for over six years in their warehouses on Harcourt Street in Dublin before being bottled. By the end of the 1800s, the company had amassed a stock of over 700,000 gallons of Jameson’s whiskey in their warehouses in huge barrels, according to the official Redbreast website.

It wasn’t until around 1903 that what would later become known as Redbreast came into existence. Gilbey’s, which had been renamed from W&A Gilbey, introduced a new whiskey labeled John Jameson & Son’s Castle “JJ Liqueur” Whiskey 12 Year Old, according to VinePair. Historians have noted that the bottle’s shape and labeling bore a striking resemblance to Redbreast, so it’s often considered the precursor to the now-famous Redbreast brand. The liquor used in this bottling was sourced from the same place where Jameson whiskey was formerly produced: the famous Bow Street Distillery in Smithfield, Dublin, per Master of Malt.

The first mention of the name “Redbreast” occurred in 1912 when Gilbey’s released the “Redbreast J.J. Liqueur Whiskey 12 Year Old.” The name was inspired by the Robin Redbreast bird and was suggested by Gilbey’s chairman, who happened to be an amateur birdwatcher. This bird has since become the symbol of the brand!

The Redbreast whiskey available today isn’t the same as the one produced a century ago. In 1985, Gilbey’s stopped making Redbreast whiskey, and in 1986, they sold the brand to Irish Distillers, a subsidiary of the French company Pernod Ricard. It wasn’t until 1991 that the brand made a comeback with a single 12-year-old version, which has since become its most famous and popular whiskey. As the brand gained popularity, it expanded its portfolio to include older whiskeys, ranging from 15 to 21 years old. Interestingly, Irish Distillers, the company that owns Redbreast, also owns the Jameson brand. So, when you choose either bottle, you’re buying from the same company!

However, despite this shared ownership, each brand maintains its unique identity and recipe, which you can taste in the distinct flavors. Redbreast is no longer just a re-packaged Jameson’s whiskey — it has become its own drink. The hallmark of Redbreast whiskey is that it’s crafted exclusively from pot-still whiskey. There are only a few single pot-still whiskey brands remaining, which is why Redbreast holds such a high price and prestigious reputation. In contrast, Jameson is a more conventional blend of both pot and column-distilled whiskey.

Despite their distinctly different production methods and flavor profiles, both of these whiskies have risen to prominence, not only within Ireland but also internationally as representatives of Irish whiskeys. Who would have thought that these two whiskies would share such an intriguing past?

Read the original article on Tasting Table.

Prosperous Vodka from Cape Verde, Africa wins big at the 2023 International Wine and Spirits Competition…

Each year in London, some of the most seasoned palates in the alcohol industry come together to sample through thousands of liquid entries from across the globe. The event is called the International Wine and Spirits Competition and the annual results, when published, can make or break a brand.

We’ve continually reported on IWSC winners across the various subcategories of whisky: scotch, Irish, bourbon, rye. But now it’s time to look at what those judges had to say of the vodka space. Because there’s one release in particular that was quite unexpected.

The bottle in question is Prosperous Vodka, crafted by the Kriol Distillery. What makes it so noteworthy? Well, for starters it earned an incredible score of 99 out of 100. That’s enough to set it apart as not only the highest rated vodka at the competition, but also one of the highest rated spirits across all categories. No entry received a perfect 100, and only 10 expressions in total matched it at 99 points.

Significantly, the point of origin of Prosperous makes it unique. It is a product by Kriol Distillery, located just on the outskirts of Praia – the capital of Cabo Verde. Those familiar with geography would recognize this as a small island country situated approximately 350 miles from the west coast of Africa. But it’s rare to find those who associate this region with premium vodka.

It’s about time we altered that perception. The judges at IWSC vouch for the extraordinary spirits produced in this part of the world. Consider the lavish acclaim showered upon Prosperous:

“The aroma of bread is quite attractive. The palate enjoys a hint of heat from the spice, balanced nicely with a satisfactory grain foundation. It has a pleasant texture and is quite a delight to drink.”

Undoubtedly, these detailed tasting notes challenge the general consensus that labels this style of spirit as “flavorless”. What sets Prosperous apart is that it is distilled from a unique type of wheat, imparting a certain soft creaminess and the captivating aroma of bread. In contrast, renowned American vodka brands like Smirnoff and Tito’s are all made from corn derivatives.

From a legal perspective, vodka can be produced from virtually any component. It’s crucial to bear this in mind when browsing your local liquor store’s shelves. It is not necessary that exceptional instances originate from traditionally recognized regions like Eastern Europe, where climates are colder.

Surprisingly, world-class vodka can be found in bottles from all corners of the world—ranging from Japan to Southern Argentina. And indeed, from unlikely tropical destinations such as Cabo Verde.

Finding Prosperous in the US isn’t particularly cumbersome. It has a fairly vast distribution here. It can be easily identified on shelves with its representation of the mountainous landscape of its home country, depicted in blue. It retails for approximately $35, making it an excellent base for a vodka martini.

Keep an eye out for more winners from the annual IWSC competition, which will be announcing its 2024 rankings later this spring.

Ruins of the Cidade Velha, a fortified Portugese citadel on the island of Santiago, where Portugese …[+] colonists docked in 1460. The city was called Ribeira Grande (the Big Valley). Former capital and origin of Cape Verdian history, the town lies 12 km from Praia, in an oasis protected by the Saint Filipe fortress. (Photo by michel Setboun/Corbis via Getty Images)

Not to be confused with ginger beer, ginger ale is a classic element for a whiskey mixed drink. Ginger ale is commonly sweeter and more subtle than ginger beer, although it retains that noticeable ginger kick we appreciate. Creating mixed drinks is straightforward – you only combine the spirit and mixer. But with just these two elements, the quality of what you use is important. A lot of bars, particularly dive bars, will opt for ginger ale as the drink mixer when you request a whiskey ginger but note that cocktail bars often produce their own ginger mixer on-premises, which contains a stronger, spicier flavor profile. It’s always a good idea to ask your bartender what they utilize.

Ginger ale’s robust flavor can easily mask a low-grade whiskey, which is why well whiskey is a favored choice in bars. However, if you’re creating a drink at home or aiming to indulge in something slightly superior, you should consider which facet of the whiskey ginger you enjoy the most. If you prefer the strong spice and sharp ginger bite, opt for a rye whiskey. Conversely, if you’re not a fan of powerful flavors and appreciate when the ginger zest remains subtle, it would be wise to accentuate the softer notes of the drink with a bourbon. This advice comes from an experienced bartender who’s tasted numerous whiskey gingers and assisted countless bar-goers to discover their ideal blend.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

Before we discuss specific whiskey brands, it’s necessary to clarify that a low to mid-range whiskey will suffice for a whiskey ginger. It’s your finances, and you can spend them as you wish, but if you’re investing in an expensive, high-quality whiskey only to mix it with ginger ale, you may not be making the best use of your resources. For those seeking to fully harness the intricate flavors of a whiskey ginger, a rye whiskey is an excellent choice — but don’t just settle for any rye whiskey.

Two rye whiskeys instantly spring to mind. High West Double Rye! is a beautiful creation hailing from Park City, Utah. It masterfully strikes a balance of strong spice without the sensation of pouring a pepper grinder onto your palate. Redemption Rye serves as a tribute to the pre-Prohibition era before bourbon became the reigning whiskey type in America. It shines distinctly yet is tempered enough that it blends extremely well in cocktails.

Bourbon enthusiasts, your choice should not make you feel as if you’re consuming syrup, but it should hold its own charm. Four Roses Straight Bourbon offers a complex finish that introduces notes of toffee and vanilla for a satisfying balance. A notch above is Michter’s Bourbon, revealing a slightly nutty flavor while maintaining the vanilla undertone. With either choice, you are veering away from the assertiveness of ginger and rye into a concoction that smoothly caresses the taste buds.

Check out the original article on Tasting Table.

Blacklion Vodka, an award-winning British vodka made from rare sheep’s milk, is finally crossing the pond to sell at American distilleries.

So where will the spirit celebrate its U.S. launch? Hotel Covington in Northern Kentucky.

The brand’s founders, and the sheep themselves, will make their way to Covington on Saturday to celebrate the European vodka brand opening its first U.S. farm and distillery in nearby Paris, Kentucky. They hope to have them both open either later this year or in 2025.

Blacklion Vodka, created by sheep farmers Tim and Tanya Spittle, uses milk from Black Lion dairy sheep, which the Spittles cross-breed from traditional Cotswold Lions sheep and the farm’s flock of Valais Blacknose.

“The climate and the landscape (in Paris, Kentucky) very much mimics (the Spittles’) home in the UK in the Cotswolds of England … when they think about bringing over and breeding their Black Lion sheep, it makes a lot of sense to have that same sort of atmosphere,” Susanna Kalnes, a PR executive affiliated with the brand’s U.S. launch, said.

The event at Hotel Covington is closed to the public.

Tim and Tanya ran their family sheep farm in the Cotswolds of England for several years before experimenting with spirits.

“Sheaf House Farm, which Tim’s mum and dad bought over 50 years ago, would simply never survive today as a small Cotswold sheep farm if we didn’t also try new things,” Tanya wrote on the brand’s website.

The vodka is derived from the sugar-rich whey that is a by-product left over from processing sheep’s milk cheese. This was once simply cast aside as waste, as stated on the brand’s website.

The remaining whey, combined with spring water sourced from the Cotswolds, undergoes a process of fermentation, triple distillation, and triple filtration. This results in a smooth spirit that is described as subtly sweet with hints of caramel toffee, as reported by Forbes.

The entire process spans across two years.

In 2021, the couple premiered their sheep-milk vodka in the United Kingdom and across Europe. The drink received significant recognition as they were awarded the Launch Design Bronze and Presentation Gold at the 2022 World Vodka Awards. They also bagged the title of 2022 Diversification Farmer of the Year.

They have already brought sheep embryos over to the region to begin breeding the rare Black Lion sheep, which are going to be born in the next couple of months, Kalnes said.

The brand started accepting pre-orders on its website, blacklionvodka.com, Thursday, Jan. 18. Orders will be sent to the designated address within two weeks.

The vodka is becoming available at various U.S. retailers, including the 21c Museum Hotel in Lexington, Kentucky, and various other bars in the city, according to The Lexington Herald-Leader. To stay updated, sign up for the brand’s Friend of the Flock newsletter on its website.

This article originally appeared on Cincinnati Enquirer: Blacklion Vodka, made from sheep’s milk, to launch in US

Making a home-cooked meal while drinking rum is common—a sweet and smoky taste on your palette before a freshly sauteed chicken or a creamy pasta is every foodie’s dream. Make your time in the kitchen more exciting by cooking with rum. You can add some oomph to your meals and make anything from pasta to cheesecake.

You can cook with other types of alcohol, but rum specifically pairs nicely with meats to tone down their potent flavor, with sweets to enhance their tastiness. It can be useful in deglazing pans — deglazing is a fancy way of cleaning pans when you hate doing dishes, using alcohol on hot pans releases stuck bits of food, helping to create a gravy to pour over the meat you cooked. From marinating meals to making boozy desserts, here are several ways to bring some liquid courage into your kitchen.

Read more: 13 Liquors Your Home Bar Should Have

Your drink order says a lot about you; in this case, it says you’re ready to make your next rum-infused dish. When you order a rum and coke from your local bar, take note of what ingredients the bartender uses — the spicy kick of rum couples with the sweetness of coke to balance out the salt and tartness in your savory dishes. So, instead of drinking that rum and coke, season your food with it.

If you prefer a beverage other than rum and coke, that’s perfectly fine. Rum alone can marinate your meal in a way that won’t overwhelm it with alcohol. The alcohol dissipates while cooking, but not entirely. However, you won’t be intoxicated from your marinade. Rum marination involves blending it with ingredients like soy sauce, olive oil, cinnamon, garlic, honey, etc.—embrace sweet, smoky flavors that blend well with the sweet notes from the rum distillation and fermentation processes.

Based on a study by the United States Department of Agriculture, you probably won’t completely burn the alcohol—it retains 40% of it after simmering for 15 minutes. Burning off the alcohol can optimally pair your rum flavor with your chosen meat. No matter your preference for light or dark rum, “the flavor can intensify or lighten once the alcohol is completely evaporated,” says Angel Roque, executive chef at Cuba Libre Restaurant & Rum Bar, in an interview with Liquor.com. (Interesting fact: Cuba Libres are much akin to rum and cokes, the only difference is that Cuba Libres contain lime juice, whereas it is often only a garnish in rum and cokes.)

Pairing your rum with an appropriate dish is vital, especially after the alcohol has evaporated. Light rums (commonly in pina coladas) perform excellently with seafood because of their sweetness and lightness on the palate, adding a subtle alcoholic touch to your meal. A light rum-infused butter shrimp or scallop dish will show you how a lighter rum can enhance your seafood dishes once you’ve burned off all the alcohol.

Darker rums are an excellent choice for grilling or roasting meats. The depth and caramel undertones pair well with the nutty, gamey flavors of a delicious steak or lamb rack, and the rum’s smoky essence perfectly complements the charred nuances of the dish.

Rum isn’t solely for cooking… you have the option to bake with it as well! Ranging from cookies to pound cake to bread pudding, rum is a bountiful option for satisfying your sweet cravings. Indulge in a mojito cupcake that gives a punch of tangy sweetness, or go for a classic chocolate rum cake, doused in warm rum for nostalgic vibes. You have infinite possibilities to infuse rum in your desserts.

Spiced rums integrate perfectly well with sweet dishes — this specific rum adds that pleasant cosy touch you need to round off your meal. Dessert is widely believed to be the highlight of any meal — and incorporating booze into your baking will provide additional flavour and can alter your baked goods consistency. Rum instils nutty and vanilla flavours into your desserts, although caution is advised — any alcohol you introduce into a baked item has acidity that could destabilize the structure of your creation. The implication of this is if you are baking a layered cake and add excess rum, it could end up in a less firm stacked delight. Rum is most effective if considered as an extract (like vanilla extract) that enhances any straightforward dessert of choice.

To create a delightful dessert following a barbecue, consider using rum to caramelise bananas. Develop a rum butter by combining butter, rum, and your choice of spices; for those with a sweet tooth, consider integrating sugar, cinnamon, and honey. When the butter attains your desired consistency, split your bananas in two lengthwise and drape or spread the butter on the fruit, allowing the flavours to soak in. Put the bananas on a grill with the cut side facing down and char them to seal in the flavour. In your kitchen, attempt slow-cooker bananas foster, allowing the bananas to cook on a low setting for roughly an hour in a slow cooker. Serve the caramelised bananas with ice cream for a refreshing side, and add your customizable toppings — common additions for bananas foster are walnuts and coconut.

If potassium isn’t appealing to you, try spicing up apple turnovers with some spiced rum. This sweet, warm, flaky pastry is an excellent remedy for winter chills. All you need to do is place your apples in a pan, sauté them with butter, sugar, cinnamon, and nutmeg then add any of your favourite spices to personalise the recipe. For a tangy flavour, add some lemon juice then pour the spiced rum for a caramel taste. Adding the rum to your glaze for that extra flair will result in a delightful, crisp pastry with a sweet, spicy glaze and a delicious caramelised filling, the perfect dessert.

If you’re a fan of any Gordon Ramsay cooking show, you’ll be familiar with the technique of flambéing. This method of cooking with fire can seem intimidating, but it’s a tradition that goes back to 1951 with the rise in popularity of bananas foster. Over the years chefs have flambéed a variety of dishes, including desserts, meats, and even cocktails. Using rum for flambéing can add a special touch to your cooking.

 Learn more about the history of flambéing.

The basis of flambéing is to douse your food or drink in an alcoholic liquour, such as rum, and ignite it by tilting the dish slightly towards the flame. This gives your dish a distinctive caramel-like flavor and a pleasing char simultaneously. Bananas foster, Baked Alaska, and steaks are all commonly flambéed dishes. However, flambéing doesn’t have to be a nerve-racking experience, if you have the proper equipment and correct measurements, you can flambé your food safely. Having your ingredients pre-measured is a good habit to establish in the kitchen, as it keeps you organized and focused on the task at hand.

Sauces are vital in every meal we eat, whether that’s in a fast food restaurant or at home. Compliment the smoky flavors of rum with the sweetness of guava to create a delectable guava and habanero rum sauce. Try incorporating some spicy ingredients such as sriracha or curry powder, adding a touch of acidity such as lemon juice or vinegar for a pop of flavor, and finally some milder ingredients like tomato paste and olive oil for balance. The result is a versatile sauce you can spread on burgers or even use for dipping.

Rum sauce can also make an excellent marinade. You can brush it onto meats like steak, ribs, or lamb chops for rich, robust flavor. If guava isn’t your thing, why not experiment with coconut paired with rum to create a unique sweetness. You might enjoy Hector Rivera’s spicy coconut and rum ribs. Hector Rivera is a member of the Grilling and Smoking Society of Puerto Rico and this dish is a hit amongst his family and friends. Even without a recipe, you can craft delicious sauces by combining rum with ingredients like pineapple juice and mustard for a tart flavor, or red pepper flakes and chili sauce for a spicy kick.

This winter, consider whipping up a boozy soup for a cozy dinner. Make good use of the deglazing technique, which can come in handy after sautéing vegetables. Use rum to dissolve any bits of food stuck to the pan. Adding some chicken or vegetable stock and letting the mixture thicken will result in a hearty and creamy vegetable soup. For an extra layer of flavor and creaminess, infuse your soup with a coconut rum, such as Malibu.

If you’re looking to experiment with intriguing cultural dishes, put your spin on a traditional Jamaican recipe known as goat water. This thin soup is a crowd-pleaser at special events, including weddings. Its rich taste comes from a combination of goat meat, potatoes, and hot peppers. Don’t be afraid to mix in your favorite vegetables and adjust the spiciness to your preference. A splash of rum contributes depth, enhancing the sweet and spicy flavors of the bell peppers. The sweet undertone of the rum enhances the soup’s complexity.

Never underestimate the power of a hearty breakfast. Try soaking your brioche in a rum-infused egg mixture before grilling it to make French toast. To prepare the “rum-infused” egg wash, whisk some eggs with a splash of milk for creaminess (especially if you intend to scramble them) and a bit of rum. Elevate the fruitiness of this dish with coconut rum. A touch of cinnamon is essential to achieving that classic French toast flavor.

Rum can also do wonders for French toast when you’re using a grill or griddle. It aids the caramelization of the bread, resulting in a splendid char that seals in the sweetness. Try mixing some rum with your maple syrup for an unexpected breakfast twist. Simply stir in a bit of rum into the syrup until well combined. Along with your rum-infused egg wash, this concoction will contribute a unique sweetness and smokiness to your French toast, promising a delightful start to your day.

Crème brûlée is often described as one of the most challenging desserts to prepare due to its crisp caramelized sugar top layer. However, beneath this layer, it’s essentially custard. Once your custard is baked and set, sprinkle a spoonful of white sugar on top and use either your oven’s broiler setting or a handheld torch to achieve a golden brown crisp coating. What makes crème brûlée so enjoyable is cracking the top layer with your spoon, the sound of the shattering sugar leading to the sweet taste of vanilla custard underneath.

For those who relish a challenge in the kitchen, attempt to combine crème brûlée with a traditional beverage, eggnog. This pairing creates a fusion of classic dessert with a classic drink. Eggnog is a popular Christmas beverage comprising eggs, sugar, milk, heavy cream, and vanilla extract, enjoyed since the 1700s. People often enjoyed it with a splash of rum for warmth. Crafting eggnog crème brûlée is quite straightforward since the base ingredients of both are fairly similar, except for the addition of rum to give this dessert a holiday-inspired twist.

Any celebration with cupcakes or doughnuts is bound to be enjoyable. These individual treats are usually the first to leave the dessert table, and when spiked with a dash of rum, they are even more irresistible. Many alcoholic desserts draw inspiration from popular cocktails, like the piña colada cupcakes. This recipe incorporates rum, coconut extract, and cream of coconut. Those looking to innovate can substitute regular rum with coconut rum for a refreshing twist. Adding rum to the batter ensures that the cupcakes are liquor-infused throughout, while a splash in the frosting further intensifies the flavor.

For those who prefer doughnuts, rum-infused doughnuts might serve as an exciting alternative. Doughnuts are common party foods, and when paired with the sweet and creamy RumChata liqueur, they can turn into a unique delicacy. By combining the consistency of RumChata, which comprises rum, cream, cinnamon, vanilla, and sugar, with chocolate and bananas, you can create a rich and indulgent rum-infused doughnut that’s sure to please.

Deeply rooted in American history, Joe Froggers are the perfect way to bring a slice of the past and the kick of rum into your kitchen. These simple-looking cookies are rife with history and complex flavors, thanks to ingredients like molasses and rum, both integral during America’s time as the 13 Colonies. It’s believed that these cookies gained popularity through Lucretia Brown, the wife of an African-American Revolutionary War veteran, who prepared them in an iron skillet. While the origins of the name remain mysterious, it’s universally accepted that Joe Froggers are made by combining sweet and spicy ingredients. The smoky taste of rum, followed by its sweet aftertaste, definitely makes the cut.

Joe Froggers incorporate a bit of rum for that historical touch. Dark rum is typically used for its bold flavors. Additionally, rum was known to possess preservative qualities, ensuring the cookies would last during lengthy war times and sea voyages. Hot water, rum, and molasses are the basic ingredients of a Joe Frogger recipe. Although traditionally pan-fried, it’s now common to bake these cookies instead. You could personalize history by adding sugar, nutmeg, ginger, or other popular baking spices to enhance your cookies.

If you are a New Yorker, bread pudding might be a beloved dessert. But even if you’re not in New York or prefer to stay in, rum can be used to whip up a delectable bread pudding. This dessert is a creative way to use stale bread, which is combined with a custard mix (usually made from milk, sugar, cinnamon, and vanilla extract) and baked to attain the perfect balance of sweetness and creaminess. Raisins are often added to bread pudding, making rum an excellent additional ingredient to elevate your bread pudding, and recreate the classic rum-raisin flavor.

You should cut the bread into cubes before pouring the custard mix over it. It might initially feel like you’re ending up with too wet and soggy bread, but post-baking, you’ll get a firm delight, akin to sponge cake. Before you toss in the raisins, soaking them in rum can infuse them with that intense rum flavor without the burn typically associated with it. If raisins are not your thing, go ahead and use any other fruit – dried cherries, for example, are a great replacement. Moreover, a mix of fruit like bananas and cherries can work magic, especially when rum is added to enhance their fruity flavors. A dollop of these on your bread pudding can make it even more fantastic.

Read the original article on Tasting Table.