Liquor-articles 2020

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Now that the excitement of the holidays is over, we’re all in need of something to make those cold, dark days of winter a little more enjoyable. Equiano Rum is a 100 percent natural rum with no added sugars, colorants, or spices. It’s also the world’s first African and Caribbean rum. A spiked hot chocolate made with this true rum is just the thing to brighten up a cold night.

The Equiano Holiday Gift Box will surely make a cold winter day warmer.

“As the world’s first African & Caribbean rum, the uniqueness in liquids from each location plays an important role in our blend,” say founders Aaisha Dadra and Amanda Kakembo. “In Equiano Original, the African component, from Mauritius, is tropically aged in ex-Cognac barrels which offers a natural sweetness to the blend. In Equiano Light, we’ve introduced fresh sugar cane juice rum from Africa which adds a grassiness to the blend. And Barbados produces some of the best rums in the world, so we feel honored that it’s a key component in both Equiano Original and Equiano Light.”

Ready to make Equiano Spiked Chocolate? Here’s what you need:

Ingredients:

• 3 tablespoons cocoa powder

• 2 cups 2% milk

• 3 tablespoons soft muscovado sugar

• ¼ teaspoon vanilla extract

• 1 pinch cinnamon

• ¼ cup (1 ½ ounces) semisweet or dark chocolate chips

• 2 ounces (¼ cup) Equiano Original Rum

• Whipped Cream (Optional)

Method:

The Equiano holiday gift box is available for purchase online for both the

Equiano Original

and the

Equiano Light.

Looking into 2024, Equiano is looking forward to more exceptional rum being enjoyed around the world, more unique blends from Africa and the Caribbean, more limited-edition blends and more support of emerging African distilleries as they venture beyond the 30 countries they are in today.

The Bloody Mary holds a special place among popular cocktails like the margarita and the martini, known even to those who are not cocktail enthusiasts. What sets it apart are the bold and spicy flavors along with its distinct red color. It starts with a base of vodka and tomato juice and the rest of the complexity comes from a mix of spices and flavorings. These can be common ingredients like hot sauce and lemon juice or more adventurous items such as Worcestershire sauce and horseradish.

While the Bloody Mary is acclaimed for its complex and spicy taste, vodka is a critical element of the cocktail. The clean, neutral flavor of vodka actually provides the backdrop on which the vivid flavors of the cocktail emerge. Because the vodka is not meant to be the star of the show, there is no need to use top-shelf vodkas as their intricate nuances will be overshadowed by the flavors of the spices and flavorings in the cocktail.

Rather, it is suggested to use a more budget-friendly vodka and divert the savings to high-quality mixers. Choose good quality tomato juice, fresh lemon or lime juice, high-quality hot sauces, and fresh spices. These will make a much more substantial difference in your Bloody Mary than what even the most premium vodkas can offer!

Read more: 23 Cocktails To Try If You Like Drinking Gin

The best vodka for your Bloody Mary is one that complements the spices and flavors without stealing the show. Look for mid-range vodkas like Smirnoff, Absolut, or Stolichnaya; they’re well-distilled, providing the needed smoothness and neutrality without breaking the bank.

It’s worth noting that when we say “bottom-shelf vodka,” we don’t mean you should scrape the shelves’ bottoms and buy the absolute cheapest bottles available. Ultra-cheap vodkas often undergo minimal distillation and prioritize cost savings over flavor in their production, resulting in a sharper, more “ethanol-like” taste due to higher levels of fermentation byproducts called congeners. That’s not what you want in your Bloody Mary! A handy rule of thumb is to choose a vodka that you’d enjoy sipping on its own. If it’s smooth when sipped neat, it’s likely to work well in your Bloody Mary.

In case you want to get creative, some bartenders suggest trying flavored vodkas like pepper or citrus-infused types to add an extra flavor kick. But remember, this is entirely up to your taste. Plus, adding flavored vodka to a Bloody Mary can be a bit tricky, as it will affect the balance of flavors. So, it’s a good idea to have a recipe on hand (like this Kimchi Bloody Mary recipe!) to make sure everything tastes just right when you give it a go!

Read the original article on Tasting Table.

The Guardian’s picture editors select photographs from around the world

Arnel Hecimovic

Thu 28 Dec 2023 08.23 EST

Last modified on Fri 29 Dec 2023 04.11 EST

Photograph: Phil Noble/Reuters

Photograph: Rodrigo Garrido/Reuters

Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock

Photograph: Mahmud Hams/AFP/Getty Images

Photograph: Adrian Kraus/AP

Photograph: Jeffrey Arguedas/EPA

Photograph: Jade Gao/AFP/Getty Images

Photograph: Anadolu/Getty Images

Photograph: Davide Bonaldo/Rex/Shutterstock

Photograph: Arun Sankar/AFP/Getty Images

Photograph: Marco Trovati/AP

Photograph: Alexander Nemenov/AFP/Getty Images

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Photograph: Rex/Shutterstock

The Bloody Mary is up there with the margarita and the martini as one of those cocktails that are so popular even people who aren’t cocktail enthusiasts will have heard of them before. It’s revered for its uniquely bold and spicy flavors, as well as a striking blood-red color. Crafting this iconic cocktail begins with a base of vodka and tomato juice, and the complexity unfolds through a mix of spices and flavorings. These range from everyday ingredients like hot sauce and lemon juice to more adventurous options such as Worcestershire sauce and horseradish.

While the Bloody Mary is famous for its complex and spicy taste, the vodka in it plays a crucial role. The spirit’s clean, neutral flavor provides a background for the cocktail’s spices and seasonings to shine. It’s exactly because the vodka isn’t meant to draw attention to itself that you don’t have to use top-shelf vodkas in a Bloody Mary. All of the flavorings and spices in the cocktail will wash out the taste of the spirit, so all of the nuances provided by top-shelf vodkas will be lost and wasted.

Instead, it’s better to use a lower-priced vodka and invest your savings in high-quality mix ingredients. Go for high-quality tomato juice, freshly squeezed lemon or lime juice, artisanal hot sauces, and fresh spices. They’ll make a bigger difference in your Bloody Mary than the most premium vodkas!

Read more: 23 Cocktails To Try If You Like Drinking Gin

The ideal vodka for your Bloody Mary should not overshadow the cocktail’s flavors and spices and should preferably be a mid-range selection such as Smirnoff, Absolut, or Stolichnaya. These vodkas are well-distilled, thus giving the desired neutrality and smoothness without being overly expensive.

When referring to “bottom-shelf vodka,” we are not suggesting you should go for the most inexpensive options available. Vodkas of this kind are usually not well distilled and focus on cost reduction over taste, which results in a sharper, more “ethanol-like” taste due to the high presence of fermentation byproducts known as congeners. This is not desirable for a Bloody Mary. A good rule is to opt for a vodka that you’d find enjoyable to drink straight. If it tastes smooth when drinking it neat, it will likely pair nicely with your Bloody Mary.

For those feeling adventurous, some bartenders advise trying flavored vodkas like pepper or citrus-infused ones for an additional flavor boost. However, don’t forget that taste is subjective. Moreover, introducing flavored vodka to a Bloody Mary might complicate the flavor balance. So, it’s smart to follow a recipe (like this Kimchi Bloody Mary recipe!) to ensure taste perfection when experimenting.

Check out the original article on Tasting Table for more information.

The Boulevardier — a cocktail created by Erskine Gwynne, a magazine publisher who christened the drink after his magazine aimed at expats residing in Paris in the 1920s — initially was a blend of bourbon, Campari, and sweet vermouth. Over time, the recipe has evolved to sometimes substitute the bourbon with another variety of whiskey: rye.

This cocktail will taste delightful either way, but there is a specific argument to be made for preferring rye whiskey. Rye whiskey is going to contain a higher percentage of, well, rye — by law, rye whiskey has to consist of at least 51% rye grain (when it’s produced in America) — which will add a depth of flavor to the cocktail, due to rye’s flavor profiles of spice and herb. Furthermore, rye whiskey is less sweet than bourbon, so if you’re not a fan of sweeter cocktails, opting for rye whiskey is definitely the right choice.

Read more: The 25 Best Bourbon Brands, Ranked

Given that rye and bourbon both fall under the umbrella oftypes of whiskey, what differentiates them essentially boils down to the specifics of the distilling procedure. As mentioned earlier, rye whiskey should be made up of at least 51% rye grain — which aligns with its name. Conversely, bourbon must be distilled in the United States and has to be made with a fermented mash (which refers to cooked grains combined with yeast) that is 51% corn.

Besides the makeup, the two types of whiskey have a lot in common. For instance, they both require to be bottled at a bare minimum of 40% ABV (alcohol by volume) and not more than 80% ABV. They can even have similar tastes if the bourbon has a high percentage of rye. In light of this, if you desire the taste of rye in your Boulevardier, but, for some reason, can’t lay hands on rye whiskey at your nearby liquor store, you can simply opt for bourbon with a high rye percentage to achieve a similar result.

Read the original article on Tasting Table.

Pouring vodka shots

Without vodka, we wouldn’t be able to enjoy the Dirty Shirley, the stylish espresso Martini or the iconic massive cosmopolitan cocktail that Ina Garten shared on her Instagram in April 2020. The clear spirit with the neutral taste is a well-liked beverage for cocktails because it pairs well with a wide range of mixers. Nevertheless, not all vodkas are created equal, and so you will find a multitude of vodka brands at your local pub. There isn’t a singular type of vodka; they vary based on geographical location and ingredients. Your preferred type will depend on your personal taste and how you plan to use the spirit.

“It’s all about creating a match made in *your* cocktail heaven,” says Ashley Eldefri, a brand ambassador for The Community Spirit Vodka. “Price is only sometimes indicative of quality: pricier doesn’t always equate to better when it comes to vodka. It’s certainly worth experimenting with different brands and price ranges to find one that suits your palate.”

To assist you in refining your choices and simplifying your next visit to the liquor shop, we have spoken with drink experts to detail the 9 of the most popular types of vodka based on their ingredients, country of origin, flavor notes, among other factors.

Related: 5 Different Types of Tequila, Explained

Making vodka has plenty of nuance, but for the purposes of this discussion, we’ll try to distill (pun intended) it down for you. Vodka starts with your base ingredient (often a grain, though it could be potatoes or molasses), water and yeast. That mixture is fermented for a couple of weeks, then strained. The liquid from the fermentation process is distilled, filtered, diluted with water and bottled.

Related: 9 Popular Costco Liquors, Ranked From the Bottom(s) Up

Eldefri states that vodkas made from grains like rye have a spicier character with strong, earthy undertones. This type of vodka is typically leaner and drier compared with other vodka types.

Rye vodka goes exceptionally well in certain cocktails. For instance, a dirty vodka martini will highlight the spirit itself, with a rye vodka’s subtlety and dryness nicely balancing the tangy hint of olive juice, as suggested by Alissa Marinello, a bartender at Vivamee Hospitality properties, Renault Winery & Resort and LBI National in New Jersey.

Contrarily, fruit-focused vodkas obtain their flavor not from the source but through infusion after distillation. Eldefri mentions that many modern brands provide flavored options by infusing fruits or herbs post distillation. Some favored fruit vodka flavors include melon, strawberry, blueberry, lemon, raspberry, lime, and orange.

Marinello advises against using synthetic substances and colorings in favor of creating your own flavored vodka. She advises doing this by adding the unflavored vodka of your choice to a container with your chosen fruit. Marinello suggests allowing the vodka to infuse for a minimum of three days and up to a week. When the infusion period is finished, you can decant it into a bottle for cocktail mixing.

Many people enjoy corn as part of their nightly meal, but it’s also a popular ingredient in vodka. According to Eldefri, “Vodka made from corn is well-known for its gentle and slightly sweet flavor, which is accompanied by a smooth mouthfeel and hints of vanilla or butteriness.”

Eldefri recommends using a vodka made from corn to make a classic cocktail such as a martini, as this allows the essence of the vodka to shine through.

And in case you were wondering, vodka made from potatoes does not taste like french fries or mashed potato. As Eldefri clarifies, “The value of vodka produced from potatoes lies in its rich, creamy texture and its subtly earthy and nutty flavor.”

Potato vodka pairs exceptionally well with savory foods, including certain cheeses and meats, so you might want to keep that in mind the next time you’re eating out or hosting a dinner party.

For a smooth vodka experience, try a spirit made from molasses. “Molasses-based vodkas, often linked to rum production, offer a slightly sweeter and more intricate taste, featuring hints of molasses and caramel,” says Eldefri. The caramely notes in molasses vodka make it nice in a creamy cocktail, like a white Russian.

According to Marinello, flavored vodka is fun to work with because you can create more complex cocktails with minimal ingredients. That said, she says to steer clear of this type of vodka if you have a gluten allergy because sometimes artificial flavorings are added in post-distillation that can contain this common allergen.

In terms of the types of flavors, there is a wide variety, but many fall into the citrusy (lemonade, grapefruit) or fruity (strawberry, blueberry) categories.

Vodkas can exhibit varying characteristics depending on their original location due to local styles and preferences. For instance, Russian vodkas, which normally utilize wheat or rye and are distilled multiple times, are appreciated for their clean and smooth profile, shares Eldefri. Famous Russian vodka brands such as Beluga Noble, Husky, Marmot Siberian, and Smirnoff exemplify this.

In contrast, American vodkas range from smooth neutrality to peculiar flavors resulting from the use of various base components. Typical American vodka is crafted with rye, wheat, potato or corn, which result in a unique taste, a soft consistency, and an earthy, warm zing. Although the impression may change depending on the specific brand, one can generally consider it as the optimal mix derived from an assortment of ingredients.

As per Marinello, both Poland and Russia claim to be the pioneers of this spirit. However, Polish vodkas, ordinarily made using potatoes or grains, exhibit a marginally stronger taste with subtle notes of earthiness and sweetness.

Next in line: Celebrity Chef Pati Jinich’s Simple Formula for Making the Perfect Cocktail

The Guardian’s picture editors select photographs from around the world

Arnel Hecimovic

Thu 28 Dec 2023 08.23 EST

Last modified on Fri 29 Dec 2023 04.11 EST

Photograph: Phil Noble/Reuters

Photograph: Rodrigo Garrido/Reuters

Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock

Photograph: Mahmud Hams/AFP/Getty Images

Photograph: Adrian Kraus/AP

Photograph: Jeffrey Arguedas/EPA

Photograph: Jade Gao/AFP/Getty Images

Photograph: Anadolu/Getty Images

Photograph: Davide Bonaldo/Rex/Shutterstock

Photograph: Arun Sankar/AFP/Getty Images

Photograph: Marco Trovati/AP

Photograph: Alexander Nemenov/AFP/Getty Images

Photograph: Menahem Kahana/AFP/Getty Images

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Photograph: Jaime Reina/AFP/Getty Images

Photograph: Rex/Shutterstock

Some of the most memorable sights you’ll see on a distillery tour are the rickhouses stacked from floor to ceiling with huge oak barrels. Within each cask is whiskey in the making, slowly taking up the essences of the wood and the charcoal within to eventually emerge as the intricate, amber-hued liquor that it’s famously known as. Surely, though, as you look at those barrels, a question must’ve crossed your mind: “Just how many bottles can you make from just one of these gigantic barrels?”

You’ll be happy to know you’re not alone in wondering about this! Interestingly, while there are no regulations in the U.S. specifying the size of oak barrels distilleries must use, most distillers choose to use just a standardized barrel form factor called the American Standard Barrel (ASB.) ASB barrels can typically hold around 53 gallons of freshly-distilled whiskey.

If you were to bottle the contents of one of these barrels immediately, you’d end up with approximately 267 bottles of unaged whiskey, often referred to as “white dog,” “moonshine,” or “white whiskey.” When it comes to properly aged whiskey, however, the answer’s a bit more complicated.

Read more: The 25 Best Bourbon Brands, Ranked

As whiskey ages in an oak barrel, several things happen — some of which will ultimately impact the barrel’s yield once it’s fully matured. One important element is the “angels’ share,” a charming term for the whiskey that evaporates during aging. The longer whiskey ages, the more it loses to the angels (aka evaporation.) The extent of this loss depends on factors such as geographical location, climate, and conditions like temperature and humidity within the warehouses where the barrels are stored.

Another thing to consider is how whiskey is prepared for bottling. Unless it’s labeled as “cask strength” (meaning it’s not diluted), some bottles have whiskey mixed with water to lower the alcohol content (from 52-66% ABV in cask strength down to 40-46% ABV.) In such bottles, even if the label says it holds the standard 750 milliliters (about 25.3 fluid ounces), not all of it comes directly from the barrel. Barrels used for making cask-strength will yield fewer bottles than those that go toward making diluted whiskeys.

Because of these factors, it’s tough to predict the exact number of bottles a barrel will produce. Estimates vary, with some distillers suggesting an average of 200 to 300 standard 750-milliliter bottles per barrel. Depending on the actual yield, distillers will adjust their pricing accordingly. Older barrels that lose more liquid to evaporation are usually more expensive to recoup the loss.

Read the original article on Tasting Table.

The Guardian’s picture editors select photographs from around the world

Arnel Hecimovic

Thu 28 Dec 2023 08.23 EST

Last modified on Fri 29 Dec 2023 04.11 EST

Photograph: Phil Noble/Reuters

Photograph: Rodrigo Garrido/Reuters

Photograph: snapshot/Future Image/U Stamm/Rex/Shutterstock

Photograph: Mahmud Hams/AFP/Getty Images

Photograph: Adrian Kraus/AP

Photograph: Jeffrey Arguedas/EPA

Photograph: Jade Gao/AFP/Getty Images

Photograph: Anadolu/Getty Images

Photograph: Davide Bonaldo/Rex/Shutterstock

Photograph: Arun Sankar/AFP/Getty Images

Photograph: Marco Trovati/AP

Photograph: Alexander Nemenov/AFP/Getty Images

Photograph: Menahem Kahana/AFP/Getty Images

Photograph: Anadolu/Getty Images

Photograph: Nhac Nguyen/AFP/Getty Images

Photograph: Jaime Reina/AFP/Getty Images

Photograph: Rex/Shutterstock

Kástra Elión vodka is made from a blend of olives and wheat.

Vodka is often seen as flavorless and neutral, maintaining popularity despite this reputation. Many companies market the drink more for its lifestyle appeal than its taste or aroma. However, not all vodkas fall into this stereotype. Many brands now strive for rich flavors and textures in their products, with some venturing beyond the typical base ingredients of grains and potatoes.

Kástra Elión is one of these innovative vodkas. Originating from Greece, it is made from a combination of Greek olives and wheat. It has taken its name from an ancient castle that overlooks the hills and olive groves of Nafpaktos – the birthplace of the vodka and home to the family that developed it.

The vodka was created by master blender and certified flavor chemist, Frank Mihalopoulos. Frank has spent almost forty years working in product development for companies like Baskin Robbins, Dunkin Donuts, and Kahlua, and has provided consultancy for spirits brands including Absolut and Stoli. He is joined by his son-in-law, Mike Camello, who is the president of the company.

“We were vodka enthusiasts and fascinated by some of the European vodkas manufactured from malted barley and rye, and those that were achieving excellent texture in their vodkas,” mentions Camello. The thought struck: Why not experiment with making a vodka from olives?

Mihalopoulos spent roughly a year to make it successful. He established a laboratory, purchased distillation apparatus, and initiated testing of olive varieties worldwide. “I intended not to be emotionally connected to the narrative, but we ended up choosing a blend of three varieties that coincidentally originate from the same region in Greece that’s my homeland.”

Kástra Martini |

The procedure is an artisan process, and the wastage is much higher compared with most vodka distillers witness, but Mihalopoulos clarifies that precise distillation cuts are required to eradicate all the heads and volatile compounds produced by the olives.

Olives contain minimal quantities of sugar, hence the source of ethanol is the grains. Mihalopoulos highlights that their role in the creation process of the vodka is essential, not from a flavor point of view, but in contributing to the distinctive smoothness and mouthfeel of the vodka. The final product is a harmonious blend of the distilled spirit and the spring water from the mineral-abundant Mount Taygetus in Greece.

The scent of Kástra Elión vodka is fresh and devoid of any unpleasant, harsh chemical or alcohol notes. The aromas are a delightful mix of sweet and savory, with dominant notes of vanilla and butterscotch. Upon tasting, subtle impressions of fruit, citrus and a touch of pepper unfold on the tongue, luring the salivary glands into action as the flavors slowly intensify, adding layers of butterscotch, vanilla and a hint of toasted bread.

Camello prefers savoring Kástra Elión with added olives, on the rocks. However, he understands that sipping vodka may not be everyone’s cup of tea. The good news is that it is also an excellent choice for Martinis. The brand recommends that bartenders keep their concoctions focused on the spirit, without overdoing the sugar. The idea is to allow the vodka with its unique mouthfeel to be the shining star, observes Camello.

Kástra Elión has recently introduced their olive brine and cocktail olives, available individually or in a kit along with a bottle of their premium vodka. These are designed for crafting the ultimate Dirty Martini. The brine and olives are native to the Nafpaktos region, the same place where their vodka is created. This enables one to enjoy a truly authentic and olive-centric Greek take on the traditional cocktail with the all-encompassing trio.