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Before you make your next Daiquiri, make sure you’re using the right rum.

Mention of Copalli Rum

One morning last month, in the rainforest of southern Belize, I began my day by harvesting two different types of organic sugar cane with a machete — an unconventional but enlightening start to a Tuesday.

My initial impression was that the two types of cane were hard to tell apart. Both were taller than me and bore a resemblance to bamboo with their woody appearances. However, their distinct flavors revealed themselves once we cut them open, took a six-inch piece, and started to chew. The black cane had a sweeter flavor with undertones of caramel, blackberries, and plums. Conversely, the red cane was less intense but lingered longer on the palate, hinting at a taste like honeydew. This experience truly underscored the complexity of rum from the earliest stages of its production process.

Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next

I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.

Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.

“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”

Related: Black Manhattan

But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”

I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.

For more Food & Wine news, make sure to sign up for our newsletter!

Read the original article on Food & Wine.

Stumbras Premium Organic Vodka wins the grand prize at the New York World Spirits Competition this year.

Earlier in the year, a panel of expert judges gathered at a nondescript hotel convention facility in Brooklyn to evaluate across all primary spirit categories. This procedure was part of the New York World Wine & Spirits Competition which in a few editions has already evolved into one of the city’s notable tasting events.

We’ve spent ample time focusing on the top-rated whiskies of that competition. It featured several stunning surprises, all of which are worth investigating if you are into aged spirit. We’re now going to delve into the territory of vodka. But first, we need to confront the elephant in the room: how can one determine excellence in a category designed to be flavorless?

Well, vodka isn’t exactly flavorless. It is commonly equated with neutral grain spirits, but this is a gross oversimplification. And an outdated one. Vodka doesn’t even have to originate from grain. It can be distilled from vegetables, fruits, honey, starches—we’ve witnessed persuasive instances come from a variety of base ingredients. And it certainly doesn’t have to be neutral in taste or scent. If you’re skeptical about this, you might consider trying the very expression that the New York Wine & Spirits Competition named the best of 2023: Stumbras Premium Organic Vodka.

The first organic vodka to ever come out of Lithuania is crafted according to strict parameters of production. It begins its life as wheat grown on an organic farm, deep in the heart of the Baltic nation. After distillation, the liquid passes through a proprietary linen-based filtration. This process is said to imbue the vodka with its notable smoothness and subtle viscosity.

You can debate whether or not there’s some element of gimmick to be found there. But what’s certain is that the wheat at its core imparts a pleasing sweetness upon the palate. It carries through, into the aftertaste, where you’re left to ponder the lingering nuance of this flavor. Yes, flavor—in vodka.

And, to be clear, we’re not talking about flavored vodka. In fact, Stumbras specializes in one of those as well. Namely, a cranberry variant, which was also recognized by the judges in New York for its exceptional bitter notes. The company has the craft pretty well dialed-in after over 115 years of getting the job done.

You can find its award-winning organic expression on American shelves rather easily, priced at around $20 per bottle. The aforementioned subtleties of its tasting profile marks it as a natural fit against tonic or soda, served over rocks. Especially if you’re going to add lemon or lime into the mix, with the tart and bitter elements of citrus balancing out all things sweet from the wheat in the vodka.

Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.

LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo …[+] by DeAgostini/Getty Images)

Before you make your next Daiquiri, make sure you’re using the right rum.

Courtesy of Copalli Rum

One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my usual way to start a Tuesday, but a seriously enlightening one.

At first glance, they were difficult to distinguish from one another. Both were taller than me, and had woody appearances somewhat reminiscent of bamboo. But once we hacked into them, sliced off a six-inch piece and began chewing, their differences became abundantly clear: The black cane had a sweeter, more caramel-like character with hints of blackberries and plums. The red cane, on the other hand, was less intense but had a slightly longer finish, with suggestions of honeydew. It was a visceral lesson in just how complex the world of rum is at all stages of its production.

Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next

I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.

Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.

“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”

Related: Black Manhattan

But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”

I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.

For more Food & Wine news, make sure to sign up for our newsletter!

Read the original article on Food & Wine.

Stumbras Premium Organic Vodka takes home the top prize at this year’s New York World Spirits Competition.

Earlier this year a panel of expert judges convened in a nondescript hotel convention hall in Brooklyn to assess merit across all major categories of spirit. It was part of the annual New York World Wine & Spirits Competition, which in just several iterations has already grown into one of the city’s premier tasting events.

We’ve spent significant time covering the top-rated whiskies from that competition. It included several jaw-dropping surprises, all of which are worthy of exploration—if you fancy aged spirit. Now we’re going to venture into the realm of vodka. But first we must address the elephant in the room: how does one define greatness in a category that is flavorless by design?

Well, for starters, vodka isn’t flavorless, exactly. It is often conflated with neutral grain spirit, but that’s a vast oversimplification. And an outdated one. Vodka doesn’t even have to be made from grain at all. It can be distilled from vegetables, fruit, honey, starches—we’ve seen compelling examples come from all sorts of base ingredients. And it certainly doesn’t need to be neutral in flavor or aroma. If you have doubts, you ought to consider cracking open a bottle of the very expression that the New York Wine & Spirits Competition dubbed the best of 2023: Stumbras Premium Organic Vodka.

The inaugural organic vodka from Lithuania is meticulously produced. Originating as wheat from an organic farm situated in the midst of the Baltic country, the post-distillation fluid undergoes a proprietary filtration based on linen. This filtration method reportedly endows the vodka with its distinctive smoothness and mild thickness.

It’s open to discussion if there’s a hint of gimmick involved. However, the irrefutable fact is that the fundamental wheat adds a delightful sweetness to the taste buds. This sweetness is sustained into the aftertaste, leaving one to contemplate the flavor’s residual tones. Indeed, we are mentioning flavor—in vodka.

Just to clarify, this is not about flavored vodka. In reality, Stumbras excels at that too, particularly a cranberry version which was acclaimed by the New York judges for its standout bitter undertones. With over 115 years of experience, the company certainly knows their stuff.

It’s relatively easy to locate their award-winning organic product on American shelves, with a price tag of roughly $20 a bottle. The aforementioned nuances of its taste profile make it a natural companion with tonic or soda, ideally served over ice. This is particularly true if you’re adding lemon or lime to the mix, as the sour and bitter elements of citrus contrast the wheat-derived sweetness of the vodka.

Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.

LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo … [+] by DeAgostini/Getty Images)

WhistlePig The Boss Hog X: The Commandments |

Every year, many whiskey launches occur, but the one that catches the passionate drinker’s interest is the annual Boss Hog release by WhistlePig. Now in its 10th year, each Boss Hog release is a unique, experimental, and strong rye whiskey.

The eighth edition of the Boss Hog series had the distinct feature of being aged in Philippine rum casks, while the next release, Boss Hog IX: Siren’s Song, was exclusively finished in Greek fig nectar casks and tentura casks – a unique process. Continuing the path of innovation, this year welcomes the official release of WhistlePig The Boss Hog X: The Commandments.

WhistlePig The Boss Hog X continues the tradition of the original five commandments that go into the creation of each Boss Hog release. It needs to be a single barrel, bottled at proof, be powerfully complex, and incredibly unique from anything they’ve made before, whilst also being “stupendous.” However, this year’s release adds five more prerequisites. It has to be “Fearlessly first amongst all whiskeys, inspired by the unfamiliar, irreverently inventive, designed for drinking, and knowing no bounds.”

Those 10 commandments can be found on The Boss Hog X gift box, showcasing the whiskey through a spinning entrance with the bottle topped with an attractive pewter lid.

The whiskey itself is pure rye that was matured in fresh American oak barrels and then moved into two interesting finishing casks. The initial cask was flavored with WhistlePig’s experimental spirit, a mix of rye and whey distillate saturated with resins from frankincense and myrrh. The second cask previously contained mead.

Although the choice of casks is somewhat peculiar, the practice of finishing whiskeys is common — the usage of wood resins, however, is a novel approach.

The Boss Hog X from WhistlePig features a distinct finishing procedure.

“I began to question whether it was feasible to utilize resins after the initial few trials. However, the discovery of the whey/rye spirit was a revelation and absolutely worth the effort,” expressed Meghan Ireland, the chief blender at WhistlePig. “This represents not only a global premiere, but also an anticipation of the upcoming harvests with the successive decade of The Boss Hog.”

This whiskey is grand and robust; nonetheless, it manages its alcohol content exceptionally and the scents are not overpowering. It has an aroma of honey, flowers, toasted nuts, and baking spices. The taste introduces more honey accompanied by dessert-like notes of creamy vanilla and rich creme brulee. The sweeter elements are balanced by dried fruits, bitter chocolate, sharp black pepper, and aromatic herbs. Despite sometimes being slightly peculiar and complicated, it offers an exhilarating tasting adventure. The flavors metamorphose from tasting to the finish, making it worthy of a sit-down, slow-tasting experience.

The restricted edition WhistlePig The Boss Hog X: The Commandments is bottled with proofs, and individual bottles have an ABV ranging between 52.6%-53.5%. It comes with a suggested retail price tag of $599.99. While it’s not the most affordable, given the excitement it generates each year, and considering that Boss Hog X is the 10th version in this series — those who are interested ought to grab a bottle swiftly when they spot it in stores.

Before you make your next Daiquiri, make sure you’re using the right rum.

Courtesy of Copalli Rum

One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my usual way to start a Tuesday, but a seriously enlightening one.

At first glance, they were difficult to distinguish from one another. Both were taller than me, and had woody appearances somewhat reminiscent of bamboo. But once we hacked into them, sliced off a six-inch piece and began chewing, their differences became abundantly clear: The black cane had a sweeter, more caramel-like character with hints of blackberries and plums. The red cane, on the other hand, was less intense but had a slightly longer finish, with suggestions of honeydew. It was a visceral lesson in just how complex the world of rum is at all stages of its production.

Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next

I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.

Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.

“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”

Related: Black Manhattan

But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”

I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.

For more Food & Wine news, make sure to sign up for our newsletter!

Read the original article on Food & Wine.

Stumbras Premium Organic Vodka wins the top prize at this year’s New York World Spirits Competition.

Early this year, a group of expert judges gathered in an unassuming hotel convention hall in Brooklyn to judge the different spirits category. This was part of the annual New York World Wine & Spirits Competition, which has already become one of the city’s premier tasting events in just a few iterations.

A lot of our time has been spent on covering the top-rated whiskies from that competition. The competition included several surprises that are all worth exploring—if you’re into aged spirits. Now we’re going to explore the realm of vodka. But we need to address an important question: how do you define greatness in a category that is supposedly flavorless by design?

However, vodka isn’t exactly flavorless. It’s often confused with neutral grain spirit, but this is a gross simplification. An outdated one, to say the least. Vodka doesn’t have to be made from grain. It can be distilled from veggies, fruit, honey, starches—we’ve seen compelling examples from all kinds of base ingredients. And it does not need to be neutral in taste or smell. If you harbor any doubts, you should consider tasting the very expression that New York Wine & Spirits Competition heralded as the best of 2023: Stumbras Premium Organic Vodka.

The first organic vodka to ever emerge from Lithuania is made following stringent production guidelines. Its inception is as wheat grown on an organic farm in the heart of the Baltic state. After being distilled, the liquid is filtered through a unique linen-based system. It is believed that this process provides the vodka with its remarkable smoothness and gentle viscosity.

Whether there’s a bit of a gimmick involved can be debated. However, it is undeniable that the wheat at its heart lends a delightful sweetness to the taste. This persists into the aftertaste, leaving you to mull over the enduring subtlety of this characteristic. Indeed, flavour—in vodka.

Make no mistake, this isn’t about flavored vodka. Interestingly, Stumbras also excels in crafting one of those, specifically a cranberry version, which was also lauded by the judges in New York for its extraordinary bitter notes. Having been in this business for over 115 years, the company has finely honed its craft.

Their award-winning organic expression is easily available on American shelves, and is priced roughly at $20 per bottle. The mentioned nuances of its tasting profile make it ideal for pairing with tonic or soda, served over ice. Particularly when you’re adding lemon or lime, as the sour and bitter components of the citrus counterbalance the sweetness of the wheat in the vodka.

Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.

LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo by DeAgostini/Getty Images)

Virginia’s whiskey distillers are raising a glass tonight after welcome news from Europe. Although it may be too little, too late for some.

Here’s the backstory: in 2018, the Trump administration imposed tariffs on European steel and aluminum. Then, the E.U. hit back, levying taxes on several American products, including a 25 percent tariff on whiskey.

That tariff was ultimately suspended in 2022. However, it was set to come back – and double, to 50 percent – at the beginning of 2024.

Lawmakers like Virginia senator Tim Kaine urged the Biden Administration to act, and just this week, the E.U. announced they were extending the suspension of tariffs at least until March 2025.

“Why not good news about whiskey at year end?,” Kaine asked on Wednesday.

However, some aren’t finding the good news as comforting.

“We lost all of our European business due to tariffs,” Scott Harris shared, co-founder of Catoctin Creek Distillery in Purcellville with his wife, Becky.

Before the introduction of tariffs, 11 percent of their business was in Europe and they had plans to extend it to 25 percent. But, the tariffs essentially made their European business disappear.

“A bottle of our stuff for 75 euros went to 100 euros, and so people would simply shop for something else,” Scott said.

“We’re just collateral damage,” added Becky.

Nevertheless, the Harris’ said they’re happy about the recent news and are now hoping for a permanent solution.

“The problem with trade wars is they introduce uncertainty,” Scott said, “and they make our products uncompetitive overseas.”

(Note: No changes were made as the supplied text was already in compliance with the guidelines provided)

Police reported that the driver, Scott Farmer, holds four previous convictions for operating a vehicle under the influence of alcohol.

Go Fund Me

Just a few days before Christmas, a family from Wisconsin has been devastated after an alleged drunk driver crashed directly into their car, resulting in the death of four siblings, as reported by the authorities.

The victims were identified by the Waupaca County Sheriff’s Office as 25-year-old Daniel Gonzalez, the driver, his 23-year-old brother, Fabian Gonzalez, and their younger sisters Lilian Gonzalez, 14, and Daniela Gonzalez, 9.

Lilian was in her first year of high school and aspired to be a teacher in the future, whereas nine-year-old Daniela aimed to be a cheerleader. Their mother, Paulina, shared these details with local WLUK. Daniel and Fabian, both whom had a shared interest in music, worked under the same shift regime. They spent a significant chunk of their day together, Paulina added.

Waupaca County Jail

According to a criminal complaint issued by the sheriff’s office, they asserted that Scott Farmer, aged 47, was driving his pick-up truck in the wrong direction on Highway 10 in Waupaca County. The incident occurred close to 9 p.m. last Saturday night, and resulted in a head-on collision with an SUV carrying four siblings.

The Gonzalez family conveyed to WLUK that when the accident happened, the siblings were just about three miles away from their home, after having spent the evening together.

Waupaca County’s first responding officer, Capt. Todd G. Rasmussen, noted in the crimianl complaint inspected by PEOPLE, “All were beyond lifesaving measures and were pronounced dead at the scene.”

Shelby Strahl, a driver who stopped along the road immediately after the crash, told WLUK that it was “heart wrenching” when she found out all the victims were siblings.

“We just wanted to hug everybody and offer our condolences and let them know that we were there holding their hands whether they were helped or not,” Strahl told the outlet, choking up.

Farmer faces four charges of homicide by intoxicated use of a motor vehicle and has remained in custody since early Sunday morning, according to the latest Waupaca County jail records. It’s not immediately clear if he has entered a plea or retained an attorney.

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Farmer had four previous charges for driving under the influence, as stated in the criminal complaint document. According to Capt. Rasmussen, he discovered an unsealed bottle of vodka close to Farmer after inspecting the scene of the accident. The Captain revealed that Farmer allegedly expressed to officers that he thought he had merely skidded and hadn’t collided with anyone.

In his account, Capt. Rasmussen claimed that Farmer’s speech was often unclear and his sentences would ramble, making them hard to comprehend. He added that Farmer refused to adhere to his instructions and even attempted to crawl to the truck’s passenger side at one point. The criminal complaint went on to state that Farmer showed signs of agitation and reportedly threatened to physically engage with firefighters who were trying to extract him from his truck.

Upon calming down and responding to the officers’ inquiry, Farmer allegedly thought it was February 12 when asked about the date. He also confessed he had consumed a substantial amount of alcohol prior to the accident, according to the complaint.

Despite prosecutor Veronica Isherwood’s suggestion for the bail to be set at $4 million—an equivalent of $1 million for each of the deceased Gonzalez family members in the accident—a judge decided on a bail amount of $750,000. This was reported byLocal Fox 6 on Tuesday.

“$750,000 after claiming four innocent lives, our children. How is that justice?” questioned the stepfather of the victims, Kurt Schilling, in an interview with WLUK.

Luis Gonzalez-Quizhpe, a cousin of the four siblings, expressed his disappointment over an unfairly low bond amount in a GoFundMe post. He decried the bond amount as a gross disrespect to the invaluable lives of his cousins, stating that no sum could ever equate the value they held in their family and community.

In a bid to cover funeral costs, several GoFundMe pages have been created in support of the stricken Gonzalez family. Upwards of $132,000 has been raised to date. Gonzalez-Quizhpe mentioned that the family has plans to hold a funeral in Wisconsin, followed by burials in their mother Paulina’s home country, Ecuador.

The siblings’ stepfather, Schilling, expressed to WLUK the ineffable significance his stepchildren held in his life. Addressing those with substance abuse issues, he pleaded for responsibility and consideration for others, underlining the devastating effect their actions had had on his family.

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Read the original article on People.

American whiskey distilleries have something to celebrate this holiday season with the announcement that the suspension of European Union tariffs on their spirits will be extended through 2025. Who knows what the political landscape will look like a year and a half from now, but in the short term this means that U.S. spirits exports will continue to make their way into the European market with less of a financial toll on the producers who distill and age them.

This all started back in 2018 when the Trump administration imposed a tariff on steel and aluminum imports from the E.U. and other nations. In response, the E.U. instituted a 25 percent tariff on American whiskey. This was a very impactful, if not disastrous, blow to the American whiskey industry, and according to the Distilled Spirits Council exports to the E.U. (the biggest American whiskey market) fell by 20 percent in the period from 2018 to 2021, a loss of about $112 million.

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Under the Biden administration, however, that tariff was suspended for two years beginning in January of 2022. That pause was set to expire at the end of this year with the tariff then increasing to 50 percent, so this extension is a welcome reprieve. And the numbers don’t lie: Exports of American whiskey to the E.U. have surpassed pre-tariff levels over the past two years, and were up 64 percent from 2022 to 2023. With the recent news that American whiskey sales are being outpaced by agave spirits here in the U.S., key export markets are more important than ever, and the E.U. seems to be thirsty for bourbon and rye whiskey (American single malt still has a long way to go).

“We greatly appreciate the efforts of the Biden administration to secure an extended suspension of the E.U.’s retaliatory tariffs on American whiskeys,” said Distilled Spirits Council president & CEO Chris Swonger in a statement this week. “This agreement is welcome news for U.S. distillers across the country who were facing the reimposition and doubling of the E.U. tariff to 50 percent in the new year.” He went on to urge the Biden administration to permanently end the imposition of tariffs that arise from disputes unrelated to spirits, with the hope that this situation won’t come up again when the new extension ends in March of 2025. There is so much uncertainty about how the next two years will play out, but American distilleries are hopeful that whiskey won’t be a political casualty.

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