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Singer Michael Bublé with his Fraser & Thompson whiskey.

You don’t need to put on a tuxedo to try

Fraser & Thompson

whiskey but it wouldn’t be out of place either. Grammy-award winning singer Michael Bublé teamed up with Master Distiller and Blender Paul Cirka to create this ‘North America’ whiskey named in tribute to two rivers in Canada where Bublé spent time with his beloved grandfather growing up. I spoke with Bublé about this special relationship, the challenge of selling whiskey after selling 75 millions albums and how he almost became a snack for some polar bears.

Your new whiskey is named after two rivers where you spent time with your grandfather. Tell me about him.

I come from a really proud Italian family. My grandpa had a little cellar and he would make his own wine. It was famous — all the neighbors loved to come over. It had a little bit of carbonation to it. It was delicious. It was strong. Then he would make a little grappa and then he would take cherries and put those in the grappa. Every night at our family dinner everybody was allowed a little sip.

I once had an interview at my home with a journalist who had come to meet my grandparents. They were featuring me in a story and my grandparents have greatly influenced who I am. One funny moment was when my grandfather served wine and grappa cherries, and soon, the entire crew, including the camera guy, was slightly intoxicated.

Everyday, I drink from a coffee cup adorned with a photo of my grandfather. He is my hero.

Why were the Fraser and Thompson rivers special?

My grandfather, who spent 55 years as a plumber but always aspired to be a geography teacher, used to take my sisters and me camping. He always delighted in showing us the point where the mighty Fraser river met the stunning glacial waters of the Thompson — a point of confluence. Paying tribute to him in this way is important to me. He would have been very proud. Not only is it a brilliant marketing idea to mix this whiskey with such a perfect image, but it’s also a touching homage.

I also dropped some cool little ‘Easter eggs’ into the bottle design. People will never understand this but that’s okay. It’s not for them to comprehend, it’s for me. At the very top of the label is my grandpa’s birthday. And then on the side near the batch number is my birthday. And there’s more — lots of things that pay tribute to him.

Fraser & Thompson whiskey.

What made you want to do a whiskey in his honor instead of a wine?

Personally I’m not a big fan of wine. I prefer whiskey, always have. This project began three years ago on my birthday. My manager introduced a bunch of different products from this distiller Paul Cirka and said “this guy’s interested in you being an ambassador but I don’t think it’s going to work because it’s too small of a company.” But we passed around the bottles that night and we fell in love with it. I mean we really fell in love with it.

So I posed the question, what would happen if we purchased the company? How about we join in the investment, thereby becoming partners? I queried my manager if he would entertain the idea of being a part of such a venture, to which he positively responded. A friend of mine, with whom I co-own a hockey team, expressed interest in participating too. Emphasizing a spirit of adventure, I rallied everyone with the thought, “So let’s give this a go. Let’s have some fun.” Consequently, we found ourselves as co-owners of a unique boutique distillery. Looking back, it amuses me that my level of comprehension about this business was so lacking that I mistakenly referred to the distillery as a “brewery” in my first interaction with Paul Cirka.

Since you stepped into the whiskey industry, what has been your most surprising observation?

I found striking similarities between Paul’s work and mine. In essence, making whiskey can be equated to the process of creating music – piecing together different notes, textures and grooves to construct an emotive melody. It’s about discovering the ideal blend that resonates with people. It didn’t take me long to realize Paul’s passion for his craft. Generally, most of my conversations revolve around music. If I were to release a record now and you queried about the seventh track, I could delve into a detailed conversation spanning hours, explaining the intricate behind-the-scenes production. Each and every note, the underlying mood, the personal and emotional significance it holds for me – I’d happily chat about it all. While this might seem tedious to you, for me, it is far from it. I genuinely enjoy it. Similarly, Paul devoted considerable time to ensure perfection in his concoction. Without a doubt, he is the true star of this venture.

Which signature Michael Bublé song would you recommend to enjoy with a glass of Fraser & Thompson?

Oh, that’s a really good question. I gotta say it depends on what mood you’re in. Are we in a party mood or are we in a chill mood?

Michael Bublé and Paul Cirka.

We’re drinking it for the first time. We’re hanging. And we’re going to put on one of your songs in the background.

I think we start with ‘Feeling Good.’ It starts off sophisticated. Sexy. Slow. It might go down smooth but by the end it’ll be like a hammer. (Laughs) I just started to build production in my mind. I have some confetti flying and a couple pyro shots going off.

Who are some individuals you would enjoy sharing a drink of Fraser & Thompson with?

Among my favorite people to enjoy a drink with is Blake Shelton. We’re lively like little ones, full of laughter. We don’t get too bogged down by life. Plus, he’s quite a humorous character. I relish the times when I appear on talk shows where they serve some drinks. Those are fun instances (laughs) as everyone tends to let loose a bit. One other fellow I appreciate immensely is Graham Norton, a British host and a wonderful friend.

What is your preferred way to savor your whiskey?

My preferences vary depending upon the mood and the extent of my thirst. I sometimes enjoy it chilled, sometimes prefer to mix it up. I have tried mixing it with Pepsi. I’ve even paired it with sparkling wine. (Laughs) I did mix it with this special holiday drink that’s been named after me, the ‘Merry Berry Bublé’. That turned out to be quite pleasant but my default choice remains whiskey on the rocks.

VANCOUVER, BRITISH COLUMBIA – OCTOBER 01: Michael Bublé performs on stage during his “Higher” tour at Rogers Arena on October 01, 2022 in Vancouver, British Columbia, Canada. (Photo by Andrew Chin/Getty Images)

Did you have the same anticipation releasing the whiskey as you do with a new record?

For the last 20 years I have written and recorded a record for six months. I have then gone to 20 countries to promo the record for three months. I then go on the road to 50 countries for a year and a half or two years and tour. And I have lived in that cycle for the last 20 years of my life. And you know what? I have put everything else aside in my life. And I mean I have stopped everything so that I could concentrate on making sure that this is a massive success.

I can’t believe this is finally here. I am inexperienced in the business of selling spirits. I really naively thought that we would make the juice and that would be the tough part. Then it will be everywhere, you know what I mean? (Laughs) But apparently it takes time.

Music is my life. I love to create. That’s an addiction that is impossible to walk away from. But I can’t really express how exciting it is for me to have this new challenge. Every day there’s a new celebrity spirit but there’s a reason why some work and some don’t. I think people know when somebody’s truly in or just doing it for a money grab.

Where are you calling from today?

I just got to Las Vegas from your home country. I was up in Churchill on a polar bear expedition.

I’ve been to Churchill. And I didn’t realize that we were so delicious for polar bears. I was with a friend of mine and we were filming a movie. I had had a few drinks at this wrap party and I started running down the beach where there’s all the big rocks. And this fellow, a native from there, just started swearing at us — I mean full-on using every cuss word. We didn’t realize that there were polar bears probably just licking their lips waiting for us. And I was in worse shape then. So I would’ve been easy to catch.

Were you faster than your friend? They might have gotten to him first.

No! My friend was Barry Pepper (laughs). He’s this Tom-Cruise-looking actor guy. He used to do sit-ups and stuff before takes while I was drinking whiskey. So, yeah. I would’ve been caught.

We almost lost one of the great singers of our time to a polar bear dinner.

I would have been a delicious and fatty snack. Really plump and slow.

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

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

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

What’s the Best Vodka for Martinis?

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

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

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

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

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

How to Make the Best Vodka Martini at Home

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

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

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

Different sizes and flavours are available with big discounts

There are plenty of deals on beer and spirits as part of the Cyber Monday sales, but one brand has stood head and shoulders above the rest when it comes to popularity. That’s because Kraken dark rum has up to 27% on Amazon right now.

There are multiple bottle sizes and flavours on offer too, so you can try something new or opt for a perennial favourite.

And, should you be after something to last through Christmas and beyond, you can even get a healthy amount off 1.75-litres of the tipple. Wowsers!

Kraken Black Spiced Rum 1.75L: was £52, now £43 at Amazon
This is a massive bottle of Amazon’s bestseller that should keep you in dark rum for quite some time. It’ll be handy when unexpected family members invite themselves over for Christmas.

Kraken Black Spiced Rum 70cl: was £26.96, now £22 at Amazon
If you don’t quite need a bath full of rum, the normal-sized 70cl bottle of Kraken is down to £22 right now.

Kraken Black Spiced Rum Roast Coffee 70cl: was £27, now £20.90 at Amazon
Add a little extra to your rum punch with this coffee flavoured version of the classic Kraken. You could even make an Espresso Rumtini with it for a little pep in your step.

Kraken Black Cherry & Madagascan Vanilla Spiced Rum 70cl: was £28.99, now £21.99 at Amazon
This version sounds divine – it’s like having a black forest gateaux in a glass, and the bonus, it’s boozy. This is indeed the one we’ll be buying ourselves, too.

Remember, if you want to take advantage of Amazon’s best prices, you’ll need to take advantage of these deals before the end of play today – so ahead of midnight, Monday 27 November 2023.

You should also check out the other amazing drinks deals that are available this Cyber Monday.

And it’s worth noting that PerfectDraft beer pouring machines, plus the big brand kegs to go with them, are still on offer until tonight – so make use of those deals too for a fabulous, froth-filled holiday season.

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

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

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

What’s the Best Vodka for Martinis?

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

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

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

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

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

How to Make the Best Vodka Martini at Home

Creating a martini with a high quality taste requires the careful selection of each component; this includes dry vermouth, vodka, as well as optional orange bitters or olive juice. It is essential that each component is thoroughly chilled. If the opportunity arises, freezing your glasses and stirring your martini will provide the drink with a creamy texture that is exceptionally smooth.

The majority of classic martini drink recipes call for either a 2:1 or 3:1 ratio of vodka to vermouth. This mixture should be stirred quickly in your mixing glass with a large ice cube before being strained into your martini glass. Following this, the addition of a garnish, such as a lemon twist, olives, or cocktail onions will complete the drink.

While creating martinis may appear to be a daunting task, there are methods that make it almost too simple. Simultaneously, the ideal texture is maintained such as making an ample amount for the freezer. The beverage director for Albert’s Bar in New York, Pete Vasconcellos, explains this process. “Obtain a one-liter glass bottle with a tightly-fitted lid. Determine the preferred ratio for your martini and Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters where it almost fills the bottle. Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Place your large batch of martini in the glass bottle and freeze. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”

Puerto Rico is notably considered the rum capital of the world, and the essence of sugarcane-distilled liquor is intrinsically a part of the island and her people. On the island, rum is either served straight or blended into cocktails, marking the rhythm of youthful nights of salsa dancing. This constant rhythm might not be always audible, but it certainly can be felt. No other brand personifies this better than Ron del Barrilito, the island’s oldest and most cherished rum.

The foundation of Ron del Barrilito can be attributed to Pedro Fernȧndez in 1880, after his educational pursuit in Paris, France. During his time in Paris, his engineering classmates profoundly inspired him, specifically one named Egrot, the lineage behind the distillation process utilized in European spirits including sherry and cognac. Equipped with a revolutionary vision for the island’s aged rum, Pedro returned to Hacienda Santa Ana (the land in Bayamón, Puerto Rico that had been gifted to his family about a century ago).

“This was a totally unparalleled process in the world of rum,” stated Maggie Matias, the Chief Commercial Executive at Ron del Barrilito. In her conversation with Tasting Table, Matias explained, “The procurement of the ex-oloroso sherry barrels for ageing was remarkably challenging and costly, and the flavor spectrum of rums aged in these barrels were uncharted at that time.” Though Pedro’s distinct formula is a well-kept family secret, the brand verifies that the exact same formula continues to be used till today.

The recommendations are based on personal encounters with promotional materials and products supplied by the manufacturer/distributor and so on.

Read more: 13 Liquors Your Home Bar Should Have

While Ron del Barrilito can’t specify its exact formula, Matias confirmed that all of the brand’s rums are aged in ex-oloroso sherry barrels. This makes sense, considering that these barrels are typically used for European spirits — with a particular focus on Cognac. Cognac gained significance in the upper-class European culture right when Pedro was studying in France. Though considered practically undrinkable before the mid-1800s, barrel aging transformed its reputation. The same way, barrel aging brought rum into the spotlight, separating its association from being solely pirate’s drink. Pedro’s inspired use of barrels for Ron del Barrilito is thus clear.

“The unique flavor sherry barrels impart on aging rums is a definitive part of the Barrilito flavor profile,” as Matias puts it. Cognac also influenced Pedro’s process for producing Ron del Barrilito significantly – covering everything from flavor specifications to controlled distillation, and aging processes that make rum more flavorful. “Pedro was meticulous in his rum production, right from the distillation and pre-aging techniques like maceration process, which is case with Barrilito,” she added.

The breakthrough product of Ron Del Barillito was its three-star variant, manifesting Pedro’s perfection and replication of the craft. Borrowing from the same classification once used for Cognac, Ron del Barrilito released their second product, a two-star rum, only after prohibition concluded in the U.S.

For nearly 80 years, Ron Del Barillito had two rums: one for drinking neat, and one for mixing into cocktails. In 2018 the brand released its limited edition four and five-star bottles. Both are made exactly how Pedro would’ve intended them to be — just with 20 to 35 more years under the brand’s belt. With the incorporation of older rums into their blends, these bottles have an elegance to them that’s best reserved for drinking neat, or with a singular ice cube at most.

“The entire Ron del Barrilito product line is aimed at preserving a history of nearly two centuries worth of brand building and legacy, and that all started with the iconic three stars label,” said Matias. “Ultimately, the philosophy of the brand is that, while the label is quirky and far from the standard when it comes to product labels, the value is what is inside of the bottle, the rum.” In fact, some fourth-generation Fernandez family members are still involved in the production side of the business and, until a year ago, one of Pedro’s grandsons was living on the estate. Today, guests are welcome to visit Hacienda Santa Ana, where they can experience what makes Ron del Barrilito one-of-a-kind for themselves.

Read the original article on Tasting Table.

Is there a correct method to enjoy Japanese whiskey? Is it similar to eating pizza in a proper manner? Your answer might be somewhere along the lines of sort-of, but not exactly. If you’re eating pizza with cutlery, you’re undoubtedly doing it wrong, but beyond that, it’s your call. If you’re adding Japanese whiskey to a margarita, your understanding of flavor pairing may be flawed, yet nothing about Japanese whiskey requires a different serving style than other whiskies.

In Japan, whiskey is generally consumed in two ways — neat or in a highball. Neat whiskey implies serving it straight up in a glass, perhaps with an ice cube. Japanese whiskey highballs come in tall glasses with a generous block of ice and a splash of club soda, essentially a trendy glass serving a blended drink. Both of these methods are indicative of the traditional Japanese approach to whiskey consumption. While serving whiskey neat is a global practice, highball is somewhat specific to Japan. In the United States, on the other hand, whiskey mixed drinks are typically served with Coke in a rocks glass rather than club soda.

More info at: The 25 Best Bourbon Brands, Ranked

When done right, drinking should be enjoyable, but everyone has different versions of fun. A boisterous 14-hour boat party might be thrilling for some, while others prefer a serene whiskey bar where the tasting notes of one’s drink are quietly discussed. The old saying “Different strokes for different folks,” holds true here.

But if someone is telling you that what you’re doing is wrong and what they’re doing is right, you’re better off just letting whatever wise words they have to say just slide right off you. Nobody knows what you like better than you, so you should be the one who decides how to enjoy your glass.

Japanese whiskey comes in a wide variety of styles and flavors. A few are comparable to some of the best Scotch whiskies on the market, others are better diluted with soda. Each brand and each bottle is going to offer something unique to your palette. In this way, Japanese whiskey is just like any other type of whiskey. Have fun with it, experiment with new styles, and don’t let stuffy etiquette get you down.

Read the original article on Tasting Table.

Puerto Rico is widely considered the rum capital of the world, and the sugarcane-distilled liquor is profoundly ingrained in the culture of the small island and its inhabitants. There, rum is served neat or integrated into cocktails and accompanies convivial nights of salsa dancing. There’s a perpetual rhythm that, if not audible, is distinctly perceptible. Ron del Barrilito, the island’s oldest and most commendable rum, perfectly encapsulates this sensation.

Pedro Fernȧndez established Ron del Barrilito in 1880 after studying in Paris, France. His time spent there, particularly with his engineering peers, inspired him. Notably a colleague named Egrot, the originator of the distillation process used in European spirits like sherry and cognac, had a significant influence. Pedro returned to Hacienda Santa Ana (the land in Bayamón, Puerto Rico, gifted to his family nearly a century before) intending to revolutionize the island’s aged rum.

“This was an entirely distinctive procedure within the realm of rum,” explained Maggie Matias, Chief Commercial Executive at Ron del Barrilito, to Tasting Table. “Obtaining the ex-oloroso sherry barrels for aging was notably challenging and costly, and the taste profile of rums matured in these barrels remained discovered at that time.” Although Pedro’s exact formula is withheld as a cherished family secret, the brand affirms that the precise formula is continually used to this very day.

Some suggestions are rooted in first-hand experiences of promotional materials and items provided by the producer.

Read more: 13 Liquors Your Home Bar Should Have

While Ron del Barrilito can’t specify its exact formula, Matias confirmed that all of the brand’s rums are aged in ex-oloroso sherry barrels. This makes sense, seeing as they’re commonly used for European spirits — particularly Cognac. When Pedro was studying in France, cognac was having a moment in upper-class European culture. Before the mid-1800s, it didn’t have a reputation for anything besides being borderline undrinkable, but barrel aging changed that. Similarly, rum wasn’t known for anything apart from pirates before barrels had anything to do with it. One can see why Pedro took inspiration from it for Ron del Barrilito.

“Sherry barrels impart a unique flavor on aging rums that are a definitive component of the Barrilito flavor profile,” said Matias. But Cognac also played a pivotal role in Pedro’s eventual production process for Ron del Barrilito — all the way from the specifications of flavor to the controlled distillation and aging processes that make rum more flavorful. “Pedro learned how to be very diligent with the production of his rum from as early as the distillation and pre-aging techniques that are applied (in Barrilito’s case, the maceration process),” she explained.

Ron Del Barillito’s three-star, the brand’s breakthrough and long-time-only product, was a result of his perfection and replication of the craft. Using the same delineation that was once used for Cognac, Ron del Barrilito wouldn’t release their second rum, the two-star bottle, until prohibition ended in the U.S.

For nearly 80 years, Ron Del Barillito had two rums: one for drinking neat, and one for mixing into cocktails. In 2018 the brand released its limited edition four and five-star bottles. Both are made exactly how Pedro would’ve intended them to be — just with 20 to 35 more years under the brand’s belt. With the incorporation of older rums into their blends, these bottles have an elegance to them that’s best reserved for drinking neat, or with a singular ice cube at most.

“The entire Ron del Barrilito product line is aimed at preserving a history of nearly two centuries worth of brand building and legacy, and that all started with the iconic three stars label,” said Matias. “Ultimately, the philosophy of the brand is that, while the label is quirky and far from the standard when it comes to product labels, the value is what is inside of the bottle, the rum.” In fact, some fourth-generation Fernandez family members are still involved in the production side of the business and, until a year ago, one of Pedro’s grandsons was living on the estate. Today, guests are welcome to visit Hacienda Santa Ana, where they can experience what makes Ron del Barrilito one-of-a-kind for themselves.

Read the original article on Tasting Table.

Although distinguishing a high-rye bourbon from a rye whiskey might be tricky for even the keenest of brown liquor fans, there are key differences to note between the two. Both might appear quite alike and their aromas might deceive you into believing they are the same. Even their tastes can confusingly overlap if they contain equal proportions of rye. These two liquors might appear interchangeable at first glance, with both usually bearing the same alcohol content, yet crucial distinctions exist. These differences between high-rye bourbon and rye whiskey matter and significantly influence how you experience them.

Compared to regular bourbon, high-rye bourbon leans towards a less sweet profile. It must be produced in the United States, similar to other bourbon whiskeys. The augmented proportion of rye in these bourbons gives them a more zesty, peppery taste, while maintaining a touch of the typical bourbon sweetness. In contrast, production of rye whiskey can occur anywhere in the world and its taste leans towards the strictly spicy, recalling the flavors of baking spices such as clove and cinnamon. What sets these two liquors apart, however, is the main grain employed in their making. Both contain rye — as the names suggest — yet high-rye bourbon is primarily corn-based while rye whiskey is made primarily from at least 51% rye.

Facts for Liquor Lovers: The 25 Best Bourbon Brands, Ranked

In most bourbon making, corn serves as the main grain. The distinct factor in high-rye bourbon is the significant addition of rye. For any whiskey to be classified as bourbon, it must contain at least 51% corn. High-rye bourbons, however, include around 20% rye. Common bourbons generally have a sweeter taste due to the high percentage of corn present. The addition of rye in high-rye bourbon effectively offsets some of this sweetness. The flavor impact of high-rye bourbon is usually described as punchier than standard bourbon, indicating a stronger taste experienced on the initial sip.

High-rye bourbon, like traditional bourbons, is created in new charred oak barrels, with the incorporation of rye making a drier liquor. This inclusion leads to more dominant herbal, bitter notes that are generally absent in bourbons. Thus, if you are a bourbon enthusiast searching for a less sweet and more intricate flavor, high-rye bourbon might be to your liking.

For a liquor to be categorized as a rye whiskey, it must contain at least 51% rye. Rye whiskeys are recognized for their spicy and slightly burning sensation when consumed, owing to the spicier taste of rye compared to other distilling grains. Some rye whiskeys even go beyond the 51% rye requirement to amplify the spicy kick. These types of whiskeys offer a sharp and dry sensation in your mouth, providing a more dynamic mouthfeel than bourbon and even high-rye bourbon.

Rye whiskies, like bourbon and other whiskey varieties, are matured in charred oak barrels but are allowed to age in pre-used barrels. This aging process infuses the liquor with hints of vanilla sweetness and a touch of smoky wood flavor. Longer-aged rye whiskeys exhibit more pronounced sweet flavors, while younger ones are rich in spice. However, the sweetness is invariably minimal in rye whiskey.

High-rye bourbons contain more rye than traditional bourbon whiskeys, yet the primary ingredient remains corn. To be officially recognized as a bourbon in the United States, a spirit must contain 51% or more corn. As reported by New Riff Distilling, bourbon was first made in Kentucky in the 1700s when settlers used mostly corn in a mash to make the liquor. Due to the widespread availability of corn in the United States, bourbon soon became the preferred spirit for many Americans. Corn provides bourbon its unique sweet flavor and lends a smoother mouthfeel, making it an easy drink.

Rye whiskeys are distilled mostly from rye, which also became a popular choice for distilling in the 1700s and originated in Pennsylvania, according to Limestone Branch Distillery. Rye was easily grown in the climate and also provided a sharper flavor that was different from other whiskeys at the time, but its accessibility was a big selling point.

Compared to other whiskeys, bourbon whiskeys have some of the strictest rules when it comes to classification. Bourbon whiskeys may not have any other additives used besides water. By law, nothing else can be used to alter the color, sweeten the bourbon, or enhance the flavor in any way. This process is in place to keep bourbon pure and offer clarity on the ingredients. This law was part of President Taft’s Pure Food and Drug Act in 1906, according to Jeptha Creed Distillery. Though these strict requirements may seem silly, it’s what has preserved authentic American bourbon for well over 100 years.

Rye whiskey, on the other hand, can feature additives if it is not labeled as “straight whiskey.” Straight whiskey simply refers to whiskey that has no other additives — different types of whiskeys can be straight, including rye whiskeys. If a rye whiskey is not labeled as straight, though, up to 2.5% of the liquor could be additives. These additives can be used to bring a more uniform color to the whiskey or to bring out the tasting notes more. With heavy regulations in place, these additives don’t alter the whiskey too much.

Part of the appeal of a high-rye bourbon is that extra kick from the spicy rye. If you are drinking a high-rye bourbon to experience that intense flavor of the spice, you are probably best off enjoying this liquor neat. You can chill your glass and bourbon before pouring to get a little crispness from the cold. If you are worried about the spice feeling too intense for a bourbon, you can opt to drink it on the rocks; the addition of ice will help water down the intensity. A high-rye bourbon can also be a fun way to spice up a mint julep cocktail.

The resurgence of rye whiskey has brought on a new age of rye whiskey cocktails. Many classic whiskey cocktails such as the Manhattan and old fashioned would have featured strong rye whiskey flavors back in the times of their creation, so using rye whiskey for them today will get you closer to how these drinks were originally imagined. Rye whiskey can cut through the mixers of cocktails for a subtle edge. You could also go for rye whiskey neat or on the rocks if you want to fully experience the spice.

Read the original article on Tasting Table.

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

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

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

What’s the Best Vodka for Martinis?

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

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

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

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

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

How to Make the Best Vodka Martini at Home

Creating a martini, which is a simple cocktail, relies heavily on the quality of every ingredient. It is crucial to use chilled dry vermouth, your preferred vodka, and possibly some orange bitters or olive juice. To achieve an ultra-smooth or even creamy cocktail, freeze your glasses and stir your martini if possible.

Most traditional martini recipes recommend a 2:1 or 3:1 ratio of vodka to vermouth, a short stir in your mixer with a large ice cube for about 30 seconds, and then strain into your martini glass. Then, you can add a garnish such as a lemon twist, olives, or cocktail onions and you’re all set.

Martinis can seem complex to prepare, but there’s a technique that not only simplifies it but also keeps the amazing texture: prepare a large batch and keep it in freezer. Pete Vasconcellos, the beverage director at Albert’s Bar in New York, explains the freezer martini method: “Take a one-liter glass bottle with a secure lid. Determine your favorite martini ratio (vodka to vermouth) and scale it up to 750 mls, until it almost fills up the bottle. Increase the total volume by 20% (150 mls) and add this amount of distilled water. Store your martini mixture in your glass bottle in the freezer. When it’s time to serve, simply pour it into a chilled martini glass. There’s no need to stir it!”