Liquor-articles 1864

For a grocery store, Aldi has an impressive fanbase. That’s partly because it’s cheap and partly because of all its in-house offerings, like its chicken that tastes like Chick-fil-A or Friendly Farms cheese. But if you’re in America, you don’t see everything at your local Aldi. The supermarket chain has a long list of spirits for sale, including two types of award-winning whiskey, and none of them are for sale in the United States.

Back in 2018, Aldi’s private-label Highland Black Scotch Whisky and Glen Marnoch Islay Single Malt Scotch Whisky both won gold medals at the Spirits Business Scotch Whisky Masters competition, which crowned them the best whiskies in the world (alongside several other winners). Highland Black won gold again in 2023, while Glen Marnoch took a silver medal.

Both are relatively cheap, too, selling for the equivalent of around $20. But U.S. liquor laws have prevented either variety from gracing the shelves of any American Aldi, alongside its many other liquors, and that’s unlikely to change soon.

Read more: The Most Beloved Products At Aldi, According To Shoppers

U.S. Aldi stores carry a select assortment of beers and wines, guided by less restrictive United States laws. Policies regarding alcohol sales in grocery outlets differ from state to state. Approximately 21 states, including California, Washington, and Louisiana, permit grocery stores to sell different types of alcohol without restriction. Nevertheless, most U.S. states enforce some restrictions, like only allowing beer or only beer and wine.

Aldi operates conservatively and its corporate policy in the United States is to abstain from selling any hard alcohol. Accessories to this policy, it sells only beer and wine in stores where eventually permissible. As a result, Aldi’s booze selection in America is visibly meager compared to its European counterparts. Customers of a German Aldi, from where the company originated, can purchase a wide array of private-label whiskies, rums, vodkas, and other spirits. Several of these products are reportedly quite commendable according to experts.

While award-winning whiskies may likely attract the most attention due to affordable pricing, the store also has other majestically decorated booze for sale. In 2022, Aldi’s Saint Gérmont Premium vodka was designated “Best Vodka of the Year” at the World Vodka Awards and retailed at a modest price of just £15. In 2023, the Haysmith’s Rhubarb and Ginger gin earned recognition at the International Wine and Spirits Competition. Also, the Glen Marnoch Highland whiskey bagged an award.

For those residing in America, Aldi still offers some award-winning wines. Broken Clouds pinot noir, Broken Clouds chardonnay, and Outlander meritage have received honors at the Wine Enthusiast Wine Star awards. Recently, its South Point Estate Sparkling Chardonnay Pinot Noir earned a double gold award at the Melbourne International Wine Competition in 2022. Would it surprise you that a bottle sells for just $4.99?

Read the original article on Daily Meal.

Continually refining their craft, Holmes Cay, the boutique rum blenders/bottlers, are seeking to diversify their offerings. Not only are they working on making more affordable blended expressions and single origin rums from exotic locations, but they remain true to their core, centering around their initial focus of single cask rums. A testament to their persistence in generating brilliant bottles routinely, the Holmes Cay Barbados 2009 Premier Cru emerges as one of their most intriguing and extraordinary expressions to date, a standard we’ve now come to expect from the brand.

A single cask release, the Holmes Cay Barbados 2009 Premier Cru boasts a traceable lineage – distilled by Foursquare in Barbados, and later bottled by Holmes Cay. The distillate was a blend of copper pot still rum and Coffey column still rum from 100% molasses, aged tropically for 8 years in Barbados within ex-bourbon casks, then matured for an additional 4 years in the UK in ex-bourbon casks. Its final two years of aging occurred in New York within a unique finishing cask – a Premier Cru (First Growth) Bordeaux wine cask from France. The final product, unfiltered and bottled at cask strength of 55% ABV (110 proof), is nothing short of exquisite.

Sourcing such a rare barrel for a fairly long finishing period escalates the product’s cost, resulting in a hefty MSRP of $170, consistent with other single cask offerings from Holmes Cay.

I was eager to sample this, mainly due to my limited experience with rum finished in red wine casks. While we regularly encounter rum that has been in contact with a variety of fortified wines such as sherry, port, and madeira, I’m interested in the impact this particular cask has on an already well-aged Bajan rum. With that in mind, let the tasting commence.

The aromatic profile of the Holmes Cay Barbados 2009 Premier Cru is characterized by a complex blend of spices and wood, with an undercurrent of savory and earthy tones. A detectable hint of butterscotch gives it a quirky edge, transitioning to the smell of earth and red fruits. There are nuances of currant combined with dominant spices like cinnamon and allspice, all brought together by the French oak which adds a rich layer of spice to the nose.

The taste is a repetition of the spice, a medley of baking spices, particularly allspice, complemented by a fruity pepperiness and some toasted oak. Concurrently, one can detect dark stone fruits like plums and darker jammy flavors, coupled with nutty cocoa and a chocolate-pecan bar. This combination might paint the picture of a dessert-like spirit, but as the sips continue, it leans more toward the dry side, with the oak becoming more pronounced as the drying tannin increases in potency. The elusive earthy tones make it intriguing but challenging to decipher, hinting at still undiscovered flavors.

Summarily, this is among the most intriguing and intellectually stimulating rums I’ve had lately. The wine casks have guided this rum on an intricate journey, resulting in a final product that stands out for its uniqueness.

Distillery: Holmes Cay (Foursquare)

Country: Barbados

Type: Single cask rum

Alcohol Content: 55% (110 proof)

Availability: Limited, 750 ml bottles, priced at $170

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

GET PASTE RIGHT IN YOUR INBOX

The best music, movies, TV, books, comedy and more.

I first learned about rye whiskey in the mid ‘90s, when my twin obsessions with American history and Eisenhower-era lounge music led me to explore retro cocktail recipes — many of which were made with rye. One of the first things I discovered about rye was that it had fallen out of fashion. When I tried to buy some at my local liquor store in Upper Manhattan, there were only two bottles available. One of them was, I believe, Wild Turkey. The other was labelled Old Overholt, featuring an antiquated-looking label with the portrait of a stern-looking 18th or 19th century man. I bought it for about $15, tax included.

As I later found out, rye whiskey’s popularity had been in decline since as far back as the 50s, largely due to shifts in tastes after Prohibition ended in 1934. Consumers began preferring lighter Canadian whiskies and later, vodka. I also learned about the history of Old Overholt; it had been around since 1810 and had survived Prohibition by selling its product as “medicinal whiskey”. It was originally distilled in Pennsylvania until the 1980s, when Jim Beam bought the brand and relocated its operations to Kentucky. It had always been 80 proof and was aged for only three years.

Despite its low proof and young age, I fell in love with Old Overholt from the first sip. It had a unique flavor profile, characterized by light nuttiness, caramel sweetness, a touch of leather, and a noticeable spice. It quickly became my liquor of choice. Being a bachelor at that time, I would attempt to impress dates by concocting retro rye cocktails such as the Ward 8 and the Brooklyn. It was always fun evangelizing about the charm of rye and recounting stories of its cocktail glory days.

The newest expression in Old Overholt’s 210-plus year history is its first cask-strength bottling in eight decades.

In the 21st century, the resurgence of rye gained momentum slowly, accelerating significantly with the introduction of brands such as WhistlePig, a robust, 100 proof, 100% rye whiskey that excelled in cocktails and impressed whiskey enthusiasts in search of something fresh and thrilling. However, due to a limited advertising budget, Old Overholt remained a cult favorite frequented by bartenders, even if it didn’t exactly fly off the shelves. But in recent years, Beam (now Beam Suntory), led by Bradford Lawrence, the company’s rye whiskey specialist, has made efforts to give it a more distinguished spot in the rye whiskey world and restore its former grandeur.

Flagship Old Overholt is now aged for four years instead of three and bottled at 86 proof instead of 80. A bonded expression, was reintroduced, and limited edition one-offs were released to appeal to collectors. Old Overholt Extra Aged Cask Strength Rye, the first cask strength Old Overholt since the 1940s, is now available. It’s bottled at an uncanny same strength as the ’40s edition, 60.5% ABV, and aged for 10 years.

This is not the Old Overholt of your grandparents’ era. It’s not crafted in Pennsylvania anymore, and the three-chamber stills that gave it its unique taste have largely disappeared into history, although Todd Leopold of Leopold Bros. has recently built one and is producing some remarkable whiskey with it. Upon tasting pre-Prohibition Old Overholt, there’s a clear familial likeness, with notes of sweet, peanut brittle, and honey being present in both old and new versions, along with finishes of dry spice, hints of oak and cinnamon.

Despite the high proof, the cask strength is easy to drink. At $99.99, it’s fairly priced for a 10-year, cask-strength rye, although limited supply and secondary market factors could potentially raise the price. According to the brand, cask strength Old Overholts will become a regular feature, although this specific batch from 2012 is a one-off.

Oh, and I pledged to spotlight the elderly man on the label. This prominent figure is Abraham Overholt, the visionary who initiated the legacy for the brand in 1810. His stern, frowning face once adorned Old Overholt’s bottles for a plethora of years. As mentioned by Bradford Lawrence, during the 1960s, when brown spirits and especially rye whiskey were fading, a decision was taken to remodel Grumpy Abe’s image and soften his stare. When I purchased my first bottle, Abe seemed kind and almost fatherly, though not exactly cheerful. However, with the revival of the whiskey, Grumpy Abe has returned, now appearing as dour as he did over a hundred years ago. His glance seems to pierce through the years, reminding us that the process of creating excellent whiskey isn’t always filled with laughter and enjoyment.

GO3 Vodka achieves the highest rating at this year’s USA Spirits Ratings

Vodka, although it is the most consumed spirit in the United States, is often misunderstood. A common misconception is that it’s always produced from potatoes, when it can actually be distilled from any fermentable base ingredient. Also, many discerning drinkers often state that vodka, as a neutral grain spirit, lacks any distinctive taste. However, back in 2021, the federal labeling authority removed the qualifier requiring that it must be distilled “without distinctive taste”.

Currently, there is an interesting shift happening within the craft vodka industry. However, not all craft vodka is created equally. This is made evident by the results of various prominent judgings throughout the year. Some brands and bottlings consistently rise to the top, making a name for themselves in a highly competitive market. It’s obvious that these standouts are doing something distinct and successful.

This is especially true for GO3, a craft vodka distilled in the heart of Houston, Texas. Even though the brand is just over a year old, it has already earned the title of Vodka of the Year at the 2023 USA Spirits Ratings. With a score of 98 out of 100 points, only one other product across all categories scored higher.

Imagine a $30 premium product earning such a striking honor. The secret to achieving excellence in vodka production is simple – start with superior ingredients. GO3 employs a unique blend of Texas sweet corn, sweet potatoes, and russet potatoes in its recipe. The final product is then diluted with pure glacial water from the Teton Mountains.

The critical steps of distilling, rectifying and allowing the spirit to rest result in unique flavor profiles and pleasantly smooth textures. GO3 presents a full-bodied vodka, rich in butteriness, and hinting at butterscotch in the lengthy aftertaste. For those who consider vodka bland and odorless, this 80-proof sipping beverage offers an intriguing argument to the contrary. The enjoyable experience doesn’t have to come from a cocktail; it is equally delightful neat or over ice.

Beyond the product, there exists an inspiring story. A group of friends and entrepreneurs initiated this venture to contribute positively to their community via the spirit. The label “GO3” corresponds to General Orders Number 3, the historic proclamation in Texas on June 19, 1865, which officially abolished slavery. This significant event is now celebrated as the Juneteenth national holiday. Accordingly, the creators of this brand have pledged a fraction of all sales to historical Black colleges and universities for the cause of supporting freedom, equality, education, and economic liberty.

GO3 proudly carries the slogan, “Independence never tasted so good,” and is rapidly gathering medals to substantiate this claim.

TOPSHOT – A man sleds down a snow covered hill in Houston, Texas on February 15, 2021. – Much of the United States was in the icy grip of an “unprecedented” winter storm on February 15 as frigid Arctic air sent temperatures plunging, forcing hundreds of flight cancellations, making driving hazardous and leaving millions without power in Texas. Texas Governor Greg Abbott announced that the White House has issued a Federal Emergency Declaration for Texas in response to severe winter weather across the state. (Photo by Mark Felix / AFP) (Photo by MARK FELIX/AFP /AFP via Getty Images)

The boutique rum blending and bottling expertise at Holmes Cay have continued to evolve over time. The company has expanded its product range by experimenting with affordable blended expressions and single origin rums from unique locations. However, the essence of the brand has always been single cask rums, which they keep producing excellently, the most recent being Holmes Cay Barbados 2009 Premier Cru, arguably one of their most intriguing and unusual offerings to date. We certainly anticipate nothing less from Holmes Cay.

This single cask release was initially distilled by Foursquare in Barbados and bottled by Holmes Cay. The rum is a blend of copper pot still rum and Coffey column still rum, made from 100% molasses. It was aged for 8 years in ex-bourbon casks in Barbados, then aged an additional 4 years in the UK in ex-bourbon casks, and finally aged 2 years in New York in a scarce Premier Cru Bordeaux wine cask from France. The final product was not chill filtered and was bottled with a cask strength of 55% ABV.

Considering the long finishing period in the scarce style of barrel, it is unsurprising the high MSRP of $170, which aligns with other single cask releases from Holmes Cay.

I was excited to taste this rum, particularly because I haven’t had much exposure to rum finished in red wine casks. We’ve tasted plenty of rums that have been aged in different fortified wine casks such as sherry, port, and madeira, but how this specific cask will influence a well-aged Bajan rum intrigued me. So, it’s time to taste this unique rum.

The Holmes Cay Barbados 2009 Premier Cru introduces a rich mixture of aromas to the nose, showcasing a medley of spices and wood, all balanced by hints of savory and earthy undertones. An unexpected touch of butterscotch further unfolds to a chorus of earth/soil, red fruit, and subtle suggestions of currant. The robust and lively notes of cinnamon and allspice, heavily influenced by French oak, enhance the aroma’s complexity.

The intriguing spice formation greets the palate once more, exposing a grand array of baking spices, particularly allspice. Accompanying these are a fruity hint of pepper and some toasted oak. Concurrently, the flavor deepens with dark stone fruit tones, mainly plum, joined by even darker jam-like notes, and a pecan-chocolate bar’s nutty cocoa. Despite the seemingly dessert-like nature, it gradually turns dry with each sip, as oak makes a prominent return and moderate drying tannin progressively asserts itself. A fleeting touch of earthy notes adds mystery to its memorable taste, giving an impression of undiscovered depths still waiting to be explored.

Overall, this rum is a fascinating and mentally stimulating experience that stands among recent tastings. The influence from wine casks embarks this rum on a mesmerizing journey, culminating in an incontestably unique product.

Distillery: Holmes Cay (Foursquare)

Region: Barbados

Style: Single cask rum

ABV: 55% (110 proof)

Availability: Limited, 750 ml bottles, $170 MSRP

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

GET PASTE RIGHT IN YOUR INBOX

The best music, movies, TV, books, comedy and more.

My indoctrination into the world of rye whiskey began in the mid-’90s, fueled by intense interests in American history and the hypnotic tunes of lounge music from the Eisenhower era. This led me to research retro cocktail recipes, many of which incorporated rye. I found that rye was not in high demand, and only two bottles were available in my local liquor store in the Upper West Side of Manhattan. One of those bottles was a Wild Turkey. The other was an attractively packaged bottle of Old Overholt adorned with a portrait of a severe-looking (and slightly smirking) gentleman from the 18th or 19th century.

I learned that rye whiskey had been on a continuous decline since the 1950s. The decline began with the prohibition in 1920 and accelerated after its repeal in 1934 as tastes shifted towards lighter Canadian whiskies and more so towards vodka. Initially, I knew nothing about Old Overholt. I was unaware of its long-standing history dating back to 1810 and that it had survived prohibition by marketing its products as “medicinal whiskey.” I was oblivious to the fact that its origins lay in Pennsylvania, known for its historical rye production, until it was acquired by Jim Beam and relocated to Kentucky in the 1980s. I was also unaware that it had always been 80-proof and aged for a meager three years.

Despite its humble characteristics, I fell in love with Old Overholt upon my first taste. It offered a unique blend of light nutty and caramel sweetness, a touch of leather, with a gentle but distinct spiciness. It instantly became my preferred drink of choice. As a single man back then, I would often try to impress my bewildered dates by preparing vintage rye cocktails like the Ward 8 and the Brooklyn. Whether my attempts at sophistication were successful is still up for debate, but it was certainly a joy educating them about the magic of rye while sharing tales of timeless cocktails.

The latest variation of Old Overholt is the first cask-strength bottling in eight decades, adding a fresh chapter to its 210-plus year history.

In the 21st century, the rye revival gathered momentum, particularly with the introduction of brands such as WhistlePig, a robust, 100 proof, 100% rye whiskey that made a significant impact in cocktails and enthralled whiskey enthusiasts seeking something novel and thrilling. Old Overholt, however, remained a cult favorite due to its minimal promotional effort, yet it was still cherished by numerous bartenders. In recent years, Beam (now Beam Suntory), guided by Bradford Lawrence, the firm’s rye whiskey specialist, has made moves to raise its profile and restore its former glory.

Old Overholt’s flagship product is now aged for four years instead of three, and bottled at 86 proof rather than 80. A bonded expression, which was available shortly after the Bottled-in-Bond Act of 1897 was enacted until the 1960s, has been reintroduced. Limited edition one-offs were launched to appeal to the collectors’ market. Also, the first cask strength Old Overholt since the 1940s was released. Interestingly, Old Overholt Extra Aged Cask Strength Rye is bottled at exactly the same strength as the ‘40s edition, 60.5% ABV. It’s also one of the oldest Old Overholts launched since Prohibition, having been aged for ten years.

Today’s Old Overholt is not the same as the one your grandparents knew. It’s no longer produced in Pennsylvania and the unique three-chamber stills that gave it its exceptional flavor have mostly disappeared (with Todd Leopold of Leopold Bros. notable for having one constructed and producing some remarkable whiskey with it). However, as someone who has tasted pre-Prohibition Old Overholt, I can assure there’s certainly a family resemblance. Both the old and new versions feature sweet, peanut brittle-and-honey notes, a dry spice, and hints of oak and cinnamon on the finish. The cask strength runs a little hotter and dryer than other Old Overholts, but is quite drinkable even at such a high proof.

I must confess, I wanted to like this whiskey. But it turns out to be easy to like, regardless of your feelings on the old dude on the bottle or whether you’re invested in his brand’s place in whiskey history. At $99.99, it’s a fair price for a 10 year, cask-strength rye, although the actual price you may come across could be higher due to the limited supply and the secondary market. According to the company, cask strength Old Overholts will become a regular offering, although this specific batch, created in 2012, is a one-time-only deal.

Oh, and I vowed to reference the elderly gentleman depicted on the label. This distinguished figure is none other than Abraham Overholt, the pioneer who initiated the journey of the brand back in 1810. His stern, scowling face has been a significant part of Old Overholt’s packaging for many years. As per Bradford Lawrence, during the 1960s, when brown spirits in general and rye whiskey in particular were dwindling in popularity, a decision was made to revamp Grumpy Abe’s image to make it less intimidating. When I acquired my first bottle, Abe appeared kind and almost fatherly, though not exactly cheerful. However, with the revival of the whiskey, Grumpy Abe’s original, displeased persona was also reinstated. He now looks just as grumpy as he did over a hundred years ago. He appears to be sending a message across the ages, indicating the seriousness involved in the production of prime-quality whiskey.

Don Q Reserva de la Familia Serralles from Puerto Rico won the main award at the largest event in the rum world. At the end of this event, the Caribbean Rum Awards, now in its sixth year, is held, where the most outstanding bottles and producers of the year are honored.

Every year, the rum community meets in the Caribbean for Caribbean Rum Week, a celebration of both molasses-based spirits and premium rhums agricoles.

The best bottle of 2023 is Don Q Reserva de la Familia Serralles. This rare bottle was first created in 1994 when the Serralles family aged a special rum in charred American white oak barrels. The best samples from the 36 barrels were chosen to make this exceptional batch.

The runners-up include Neisson Zwetol (gold), which is named after the Creole word for star and packaged in wood from Jura; Mount Gay Single Estate (silver), which highlights sugar cane harvested from specific fields; and Papa’s Pilar Ernest (bronze), a tribute to Ernest Hemingway.

“This year’s Caribbean Rum Awards St Barth was an amazing success,” stated Alexander Britell, the editor and publisher of Caribbean Journal and co-founder of the Caribbean Rum Awards St Barth. “The impressive line-up served as a reminder of the extraordinary diversity and quality of rums that the Caribbean offers.”

The event concluded a week long celebration filled with parties, tastings, educational master classes, and dinner events located around the island of St Baths. The closing competition was hosted at the luxurious Rosewood Le Guanahani St Barth resort.

The highly renowned Rhum Neisson from Martinique was the most awarded brand of the year, triumphantly winning double gold in three various categories. A rum from Trinidad, named Island Company Rum, received high praise as the Best Gold Rum of the year, and Flor de Cana was recognized for best branding. The accolade of rum maker of the year was bestowed upon Yves Assier de Pompignan of Martinique.

In an exciting new development, the Caribbean Rum Awards has added a novel category to their competition: cane rum. This category shines a spotlight on rums that are produced from cane juice. Grenada’s Renegade Rum Single Farm Origin Dunfermline was honored to be the first recipient of a double gold award in this new category.

“The Caribbean rum world has never been more exciting, particularly in rhum agricole” said Guy Britton, managing editor of Caribbean Journal.

In the Rhum Blanc Guadalupe category: Rhum Karukera 50 won double gold, Reimonenq Coeur de Chauffe won gold, Rhum St Barth 50 won silver, and Damoiseau 69 won bronze.

In the Rhum Blanc Martinique category, Rhum A1710 La Perle won double gold, Neisson Dekolaj won gold, Baie de Tresor won silver, and Rhum JM 50 won bronze. Over in Vieux Agricole, Rhum Neisson Vieux Bio won double gold, Rhum Karukera L’insolite won gold, Longueteau Vieux won silver, and Damoiseau Vieux won bronze.

In the Premium Molasses Rum category, La Marielita won double gold, Mount Gay XO was awarded gold, and John Watling’s Paradise rum and Worthy Park Single Estate won silver and bronze, respectively. Full results can be viewed here.

“We had some exceptional rums and up-and-coming distilleries showcase their distinctive blends, along with the continued support from our agricole creators,” expressed Christopher Davis, the mind behind Rhum Room St Barth, and a key figure in the inception of the Caribbean Rum Awards St Barth. “It was a truly memorable week and we’re already brimming with novel concepts for our 2024 edition.”

The panel of judges was composed of an array of professionals in the field, including Alexander Britell, co-creator of the Caribbean Rum Awards and the man at the helm of the Caribbean Journal; Guy Britton, who holds the reins as the managing editor of Caribbean Journal; Christopher Davis, a respected authority on rum and the driving force behind the Rhum Room St Barth; Peter Berntsen championing as COO of the Empire Social Lounge situated in Miami; Myssi Davis, the originator of Rum Traveler; Jose Antonio Hernandez-Solaun, holding the mantle as the president of the Miami chapter of the International Wine and Food Association; esteemed rum connoisseur Ivan Jivkov; Simons Chase, who oversees the Cuba Journal as its editor; and the globally celebrated Chef Guy Ferdinand.

GO3 Vodka takes the top spot at this year’s USA Spirits Ratings

Vodka, despite being the most consumed spirit category in the United States, often suffers from misconceptions. Many casual drinkers believe it’s produced from potatoes, when in fact it can be distilled from any base ingredient that can ferment. Many aficionados argue that it’s devoid of any flavor due to its nature as a neutral grain spirit. Yet, in 2021, the federal labeling authority removed the restriction stating that it must be distilled “without distinctive taste”.

In truth, there are interesting trends happening in the craft vodka sector. However, not all craft vodka is created equally. This is evident from the results of various judgings throughout the year. Certain brands and variations consistently do well, appearing on shortlists time and time again, thus distinguishing themselves in a significantly crowded field. These brands must be doing something different and of course, doing it well.

The brand GO3, a craft vodka produced in the heart of Houston, Texas is testament to this. Barely a year old, this brand has already clinched the title for Vodka of the Year at the 2023 USA Spirits Ratings. With a score of 98 out of 100 points, there was only one other product across all categories with a higher score.

How did this $30 premium product achieve such a stunning accolade? Well, in vodka production, one of the easiest ways to find greatness is to start with great ingredients. In the case of GO3, this list includes a proprietary mix of Texas sweet corn, sweet potatoes, and russet potatoes. The finished distillate is proofed down with pure glacial melt from the Teton Mountains.

Then there are the essential elements of distillation, rectification, and resting the liquor to come away with crisp flavor characteristics and pleasing mouthfeels. GO3 attains a full body, brimming with butteriness and even a hint of butterscotch in its lengthy finish. For anyone out there still pigeonholing vodka as a flavorless, odorless offering, a compelling counterpoint is served in each pour of this 80-proof sipping spirit. And yes, you can enjoy it solo—neat, or on the rocks.

There’s also an inspirational story beyond the liquid, itself. It was started by a group of friends and entrepreneurs who wanted to use the spirit as a means to enhance their community. The name “GO3” refers to General Orders Number 3, the declaration read in Texas on June 19, 1865, formally ending the institution of slavery—a historic moment now commemorated by the Juneteenth national holiday. In service of such, the founders of the brand have committed to donating a percentage of all sales to historically Black colleges and universities. Their stated mission is to support freedom, equality, education and economic freedom.

GO3 even sports the tagline, “Independence never tasted so good.” Now the brand is amassing the medals to prove it.

TOPSHOT – A man sleds down a snow covered hill in Houston, Texas on February 15, 2021. – Much of the United States was in the icy grip of an “unprecedented” winter storm on February 15 as frigid Arctic air sent temperatures plunging, forcing hundreds of flight cancellations, making driving hazardous and leaving millions without power in Texas. Texas Governor Greg Abbott announced that the White House has issued a Federal Emergency Declaration for Texas in response to severe winter weather across the state. (Photo by Mark Felix / AFP) (Photo by MARK FELIX/AFP /AFP via Getty Images)

Entering a liquor store without a clear idea of what to buy can be quite daunting, with towering shelves full of bottles bearing labels laden with unfamiliar terms. You’ve probably come across the term “barrel-aged” but may not fully understand what it entails.

Quite simply, it means that after distillation, the fresh spirit is placed in wooden barrels for several years. During this time, the flavor of the spirit evolves, gaining different notes from the wood. Though this process is standard for whiskies, barrel-aged vodkas are rarer but not unheard of.

Whiskey features that makers and drinkers appreciate don’t usually suit vodka. While aging can mellow the ethanol burn found in any alcohol, it also brings in a complex blend of sweet, smoky, and spicy flavors. However, many consider the quality of good vodka to lie in its purity, not its complexity. Keeping in mind this factor, and the fact that barrel-aging needs years of maturation and a considerable amount of space that wouldn’t be required otherwise, most vodka producers don’t experiment with barrels. Nonetheless, there are exceptions to this tradition.

Discover more:

The Ultimate Vodka Brands, Ranked

Some spirits, like bourbon, rye, and Scotch whiskey, are actually required by government regulatory bodies and trade associations to be aged for a set period of time. Vodka, however, isn’t one of them. Since it doesn’t have to be aged, and many folks don’t particularly like age-related characteristics in their vodka anyway, most of it just simply isn’t.

In fact, aged vodka falls into an ambiguous category in the eyes of the law. Aging vodka isn’t expressly verboten, but the Alcohol and Tobacco Trade Bureau defines vodka as having no “distinctive character, aroma, taste or color” — all of which are properties that can result from aging. (Interestingly, it doesn’t limit what products vodka can be made from, though most vodkas have a base of grain or potatoes.) For that reason, you might see vodka makers avoiding the phrase “barrel-aged” and instead describing their spirit as having been “rested on oak” or “finished in barrels.” But ultimately, it means the same thing: The distilled spirit spent a significant amount of time in contact with barrels or wood chips, infusing the vodka with the wood’s unique flavors.

But aged vodkas certainly exist, and like with any other aged spirit, wine, or beer, careful consideration goes into the kind of barrels used. Oak is a common kind of wood used for aging vodka and other beverages, but there’s variation even within that category — French vs. American oak, for instance. Spirit makers may also use other kinds of wood entirely, like chestnut or cherry. Whatever kind of wood is chosen, it also needs to be toasted in order to bend it into a barrel shape, and the degree and method of toasting can introduce different flavors as well. Sometimes barrels are reused to impart some of the taste of whatever the barrel previously held — hence you’ll sometimes find vodka aged in cognac, wine, or even whiskey barrels.

Because aged or “barrel-finished” vodka is still a relatively niche, experimental product, you won’t find it everywhere, and when you do, it’s likely to be a bit pricier than most standard, unadulterated vodka options. If you’re itching to try some bold flavored vodkas but aren’t having any luck at your local shops, you can always tide yourself over with some homemade vodka infusions to really level up your next at-home cocktail hour.

Read the original article on Daily Meal.

Puerto Rico’s Don Q Reserva de la Familia Serralles took home the top honor at the rum world’s biggest event of the year.

Every year, rum enthusiasts from around the world converge in the Caribbean for Caribbean rum week, a celebration of both molasses-based spirits and premium rhums agricoles. The week concludes with the annual Caribbean Rum Awards, where the best bottles and producers are recognized for their contributions to the industry.

The best bottle of 2023 is Don Q Reserva de la Familia Serralles, an uncommon bottling that began in 1994. The Serralles family aged a special rum in charred American white oak barrels and from the 36 barrels, the highest quality samples were drawn to create this exceptional lot.

In the running-up contents, other than the winner, were Neisson Zwetol (gold), named after the Creole term for star and packaged in wood from Jura; Mount Gay Single Estate (silver), that specifically highlights sugar cane harvested from specific fields, and Papa’s Pilar Ernest (bronze), a liquid tribute to Ernest Hemingway.

“This year’s Caribbean Rum Awards St Barth was a fantastic success,” said Alexander Britell, editor and publisher of Caribbean Journal and co-founder of the Caribbean Rum Awards St Barth. “The impressive field was a reminder of the unbelievable diversity and quality of rums in the Caribbean.”

The event concluded a week of celebration, tasting, master classes, and paring dinners around the island of St Baths, with the final competition happening at Rosewood Le Guanahani St Barth resort.

Rhum Neisson from Martinique is the year’s most awarded brand, bagging double gold in three different categories. The Best Gold Rum of the year award went to Trinidad’s Island Company Rum, and Flor de Cana clinched the best branding award. The honor of rum maker of the year was bestowed on Yves Assier de Pompignan from Martinique.

In order to build upon the past years, the Caribbean Rum Awards has introduced a new category: cane rum. This category highlights rums produced from cane juice. Kicking off this category, Grenada’s Renegade Rum Single Farm Origin Dunfermline was awarded double gold.

“The Caribbean rum world has never been more exciting, particularly in rhum agricole” said Guy Britton, managing editor of Caribbean Journal.

In the Rhum Blanc Guadalupe category: Rhum Karukera 50 won double gold, Reimonenq Coeur de Chauffe won gold, Rhum St Barth 50 won silver, and Damoiseau 69 won bronze.

In the Rhum Blanc Martinique category, Rhum A1710 La Perle won double gold, Neisson Dekolaj won gold, Baie de Tresor won silver, and Rhum JM 50 won bronze. Over in Vieux Agricole, Rhum Neisson Vieux Bio won double gold, Rhum Karukera L’insolite won gold, Longueteau Vieux won silver, and Damoiseau Vieux won bronze.

In the Premium Molasses Rum category, La Marielita won double gold, Mount Gay XO was awarded gold, and John Watling’s Paradise rum and Worthy Park Single Estate won silver and bronze, respectively. Full results can be viewed here.

“We had some great rums and new distilleries visiting and presenting their rums as well as some of the agricole producers that have been supporting us all along,” said Christopher Davis, founder of Rhum Room St Barth and co-founder of the Caribbean Rum Awards St Barth. “It was a great week and we have some fantastic ideas for 2024.”

Judges included Alexander Britell, co-founder of the Caribbean Rum Awards and editor and publisher of Caribbean Journal; Guy Britton, managing editor of Caribbean Journal; Christopher Davis, renowned rum expert and founder of the Rhum Room St Barth; Peter Berntsen, COO of Empire Social Lounge in Miami; Myssi Davis, founder of Rum Traveler; Jose Antonio Hernandez-Solaun, president of the Miami branch of the International Wine and Food Association; rum expert Ivan Jivkov; Simons Chase, editor of Cuba Journal; and world-renowned Chef Guy Ferdinand.