Liquor-articles 2049

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 premiere 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 And an outdated one.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 first organic vodka to ever be produced in Lithuania is carefully crafted following strict production guidelines. It starts as wheat grown on an organic farm nestled in the heart of the Baltic nation. After distillation, the fluid undergoes a unique linen-based filtration process. This process bestows upon the vodka its renowned smoothness and slight viscosity.

You may argue whether there’s a hint of a gimmick involved, but what’s undeniable is that the core wheat infuses a delightful sweetness onto the taste buds. This sweetness persists, lingering in the aftertaste and leaving you to ruminate over the subtleties of this flavor. Yes, we’re indeed talking about a flavor in vodka.

Just to make it clear, we are not discussing flavored vodka. As a matter of fact, Stumbras also excels in that area, particularly in a cranberry variant, which was likewise lauded by the judges in New York for its outstanding bitter notes. Having honed its craft for over 115 years, the company knows its business inside and out.

You can conveniently find its award-winning organic version on American store shelves, priced at approximately $20 per bottle. The aforementioned nuances of its tasting profile make it a perfect pair with tonic or soda, served over ice. It’s particularly delightful if you’re planning to add a twist of lemon or lime, as the tart and bitter components of citrus offset the sweetness 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)

A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and sprinkled with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need any glaze or frosting. It goes ideally with a cup of coffee, or to end a day of celebrations. However, if you’re refraining from alcohol, don’t take it at face value when people say all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.

Usually, alcohol is just a medium for the flavor a specific recipe demands, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also amplifies the flavors of other ingredients, like in a penne alla vodka where the vodka brings out the tomato and tenderizes the meat. It’s a versatile ingredient, and there are ample reasons to use it, but you should keep in mind that although a substantial amount of the alcohol does cook off, it’s never completely gone.

Read more: 10 Of The Healthiest Beers You Can Drink

When cooking with booze, it’s impossible to cook or bake all the alcohol out of a dish or dessert, but how much remains in the final presentation depends on a few factors, namely temperature and duration of cooking, as well as the surface area of your cooking dish. Alcohol evaporates faster at higher temperatures, and more alcohol cooks off the longer something bakes. Regardless, alcohol molecules will adhere to molecules of other substances in the dish and remain there. Studies have shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.

Additionally, it’s important to consider the size of your cooking vessel when making rum cake. The larger the surface area, the more contact with oxygen the dish has, so the alcohol will evaporate more quickly in a larger pan or skillet. It’s important to also keep in mind what ingredients you use and what you’re making. A rum syrup drizzle to top your rum cake with, for example, will likely not have cooked nearly long enough (or at the appropriate temperature) to evaporate much alcohol. The cake itself, on the other hand, typically incorporates anywhere from a half to a full cup of rum, resulting in a baked cake with around 5% alcohol (the equivalent of a beer!).

While other dishes might not turn out as boozy as rum cake, there might be any number of reasons to substitute the alcohol in anything you cook. Whether it’s health-related, recovery, or religious, you don’t need to feel left out of the world of boozy bakes. There are many ways to replace the alcohol in rum cake and other recipes that call for alcohol because what you want to focus on is the flavor — the alcohol is just the carrier. There are myriad ways to get similar flavors without alcohol using cooking and baking ingredient swaps such as using various vinegars, herbs, spices, and syrups.

A rum cake can be made with rum extracts and rum-flavored syrups, or a combination of ingredients like white grape juice, molasses, and almond extract. Conversely, you can also hunt down non-alcoholic rum. There are plenty of non-alcoholic spirits that can take the place of their boozy counterparts, so make your next rum cake a booze-free one, and don’t fret about the alcohol content in your next bake.

Read the original article on Daily Meal.

Island art and Jamaican colors form the vibrant decoration of the freshly opened 14 Parishes in Algiers Point. The source of this anecdote is a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.

This grand brick building, located right next to the levee in Algiers Point, has been the subject of much local speculation over the years due to its prolonged vacancy. However, Lauren Blake saw it as an opportunity.

The extension of the popular Jamaican restaurant, 14 Parishes, can be found on the levee front in Algiers Point. Another exciting tidbit from a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.

Lauren, with her partner Charles, successfully run 14 Parishes, a Jamaican dining hotspot on Oak Street, wildly known for its mastery of jerk seasoning and distinctive rum cocktails. The audacious plan of opening a second establishment across the river has now been brought into reality.

“Once I saw it, I knew what we could do here,” Lauren Blake said.

Lauren Blake is co-founder of 14 Parishes, the Jamaican restaurant with a new second location in Algiers. (Courtesy: The Times-Picayune | NOLA.com)

Now the couple has developed the front portion of 801 Patterson Road into a vibrant new Jamaican restaurant for Algiers. It opened this month with limited hours, and a plan to expand to the full schedule in January.

Island art and Jamaican colors decorate the new location of 14 Parishes in Algiers Point. (Courtesy: The Times-Picayune | NOLA.com)

It’s part of a small, but very promising clutch of new restaurants for the neighborhood. Nighthawk Napoletana just opened by the ferry landing in the former Tavolino, the Congregation Coffee café just reopened under new ownership around the corner from that.

The new 14 Parishes is next to the large new residential development fronting the levee here.

The Jamaican restaurant 14 Parishes has bold island flavors and a bar with rum drinks. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

Under its high ceilings, Lauren and Charles are cultivating a similar vibe to their Oak Street restaurant.

The red punch is a popular drink at the Jamaican restaurant 14 Parishes. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The bar is a significant aspect of the restaurant, featured by a unique zig-zag counter with a comprehensive cocktail list emphasizing rum beverages. A notable example is the bobsled cocktail, creatively crafted from hibiscus tea and ginger.

Jerk lamb chops, served with greens and rice and peas, are a signature dish at 14 Parishes situated on Oak Street. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)

The menu continues with various unique offerings such as salmon sliders, jerk wings and king fish (mackerel) bites. Jerk style preparation, characterized by its deep spice and layered tastes, is used in dishes featuring chicken, ribs and shrimp available on their standard menu list. However, special creations by Chef Charles also emerge regularly including his well-loved jerk lamb chops and jerk N.Y. strip steak.

Whole red snapper in brown stew with festival fry bread and rice with spinach at the Jamaican restaurant 14 Parishes. Photo by Ian McNulty, NOLA.com | The Times-Picayune

The whole snapper with brown sauce is a dish not to be missed. The Jamaican brown sauce is flavored with chiles, ginger, garlic and other seasonings.

Chef Charles Blake and Lauren Blake are the husband and wife team at the helm of 14 Parishes, a Jamaican restaurant in New Orleans. Photo by Ian McNulty, NOLA.com | The Times-Picayune

The name of the restaurant, 14 Parishes, is a nod to the 14 parishes that comprise Jamaica, comparable to the parishes of Louisiana. Charles Blake hails from St. Catherine Parish, located near Kingston, Jamaica’s capital. Being the youngest of four boys, Charles’ mother ingrained in them self-reliance, one aspect of which was learning to cook.

He shared his experience: “I practiced cooking alongside my mother. Every Sunday, I would be tasked with preparing dinner while she attended church. If I burned it, no one would get to eat. It was a valuable lesson.”

The Jamaican spot, 14 Parishes, is known for its jerk shrimp (Credit: Ian McNulty, Nola.com | The Times-Picayune).

Subsequently, he relocated to New York and then to Atlanta, where he operated his own dining institution. Here, he got acquainted with Lauren Blake, and they ultimately shifted to her birthplace of New Orleans.

This change was an opportunity for a new beginning. Charles rekindled his love for cooking, initially vending jerk dishes from their residence. Eventually, this idea evolved into 14 Parishes.

Jerk lamb chops and jerk shrimp with sides at 14 Parishes, the Jamaican restaurant. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)

The couple initially had a restaurant on Clio Street in Central City, just off St. Charles Avenue, and later opened a stand in the Pythian Market. That downtown food hall closed last year.

But in 2021, in the midst of the pandemic, they made a big move by opening on Oak Street, bringing back to life the colorful two-story building that had been a Mellow Mushroom pizzeria.

This Algiers edition of 14 Parishes is now open Thursday 4-9 p.m., Friday 11 a.m.-10 p.m. and Sunday 11 a.m.-9 p.m.

In January, hours will expand to dinner Tuesday through Sunday, with lunch on Friday and Saturday and brunch on Sunday.

14 Parishes

801 Patterson Road, 504-345-2500

and

8227 Oak St., (504) 264-7457

Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here.

Email Ian McNulty at imcnulty@theadvocate.com.

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Close up shot of burning firewood in the fireplace.

There’s nothing quite like a dram of your favorite whisky when you’re snuggled up by the fire. While a neat pour can be great in a pinch, if you’re having a few folks over this winter or you just want to spice things up with a cocktail instead, there are several excellent whisky (and whisky) cocktails worth giving a try.

Winter whisky cocktails often feature dark fruit and spiced flavors, a contrast to the bright fruits you find in cocktails during warmer months.

The perfect way to warm up on a cool evening, most of these recipes are easy enough for a beginner to make on their own, while a few employ skills like making your own simple syrups, which are still fairly easy to do but might pose a bit more of a challenge.

Whether you’re celebrating with friends, or comfortably nestling in with an enticing novel, here are some delightful winter whisky cocktails to provide warmth during chilly winters.

Sherry Old Fashioned

Mix ingredients with ice in a rocks glass. Embellish with fig or orange peel.

*Fig Syrup: Put .25 cup sugar in a jar, pour ¼ cup hot water into the jar, and stir until completely dissolved. Include 10 sliced figs and stir. Steep for the entire night in the refrigerator. Discard figs and use for garnishing later.

Raspberry Wheat 75

Method: Combine all ingredients, top with sparkling rose and garnish with fresh raspberry

Apple Pie Martini

Ingredients:

Directions: In a Boston shaker filled with ice, add 2 oz Proper Irish Apple, 2 oz Irish Cream Liqueur, and a dash of cinnamon. Shake and strain into a martini glass rimmed with crushed graham cracker. Garnish with a dash of cinnamon.

Hibiscus Sour

Ingredients:

Flower Garnish

Method: Shake all ingredients together, add ice and shake it again. Strain into a coupe glass.

Glendalough Fall Apple Fizz

Ingredients:

Method: Add Glendalough Double Barrel Irish Whiskey to a cocktail shaker with the pear liqueur, lemon juice, honey syrup and ice. Shake well until chilled. Add fresh ice to a highball glass and strain over. Add a splash of hard apple cider and garnish with apple slices & freshly grated cinnamon.

Good Old Country Comforts

Ingredients:

Garnish:

Candied pecan

Instructions:

Add maple syrup to heavy cream in a small glass, whip with milk frother/whisk and set aside. Shake up everything else and fine strain into a straight sided coupe. Gently spoon the maple cream float over the cocktail.

A Misty Isle Sour

Ingredients:

Method: Half fill a cocktail shaker with ice. Pour in Isle of Skye 12-year-old, lemon juice simple syrup and separated egg white (optional) and shake vigorously for one minute. Strain into an old fashioned glass filled with fresh ice cubes.

To float the red wine, place a bar spoon over the surface of the drink and pour the wine onto the back of the spoon allowing it to roll off it and stay on top of the drink. This cocktail does not require a garnish but feel free to add.

Slane Irish Whiskey

Ingredients:

Garnish: Orange Dark Chocolate Shavings

Method:

Heat a 6oz Georgian glass with boiling water (for approximately 1 minute and then empty). Add 1 oz of Slane Irish Whiskey and demerara vanilla syrup to the heated glass. Add freshly made double espresso to the glass and top slightly with 1oz boiling water and stir. Use a bar spoon to gently float the heavy cream on the surface of the coffee. Grate dark orange chocolate onto cream float and serve with a dark chocolate piece

House-made Demerara Syrup:

Add desired amount of sugar to a heat resistant-dish and add an equal part of boiling water. Stir until all sugar has fully dissolved. Transfer the syrup to a glass bottle while liquid is still hot. Add a whole Madagascan vanilla pod to the mix and leave to sit for 48 Hours to infuse. Strain and refrigerate

Russia is famous for its delectable cuisine and ample quantities of vodka. The widespread practice of downing vodka shots straight is a direct impact of Russian tradition. The nation’s extreme respect for vodka is even mirrored in its origin; the term literally translates to “little water”. Vodka is the main component in the widely loved White Russian cocktail, and drinking vodka solo comes with a distinct custom: a chaser not meant for swallowing but for sniffing. In Russia, it’s the norm to sniff a loaf of bread after downing a shot of vodka. Seems odd? Give it a shot before passing judgment.

Sniffing bread is essentially a scientific experiment, delving into the innatural relationship between smell and taste within our olfactory system. The aroma of the bread supposedly eases the swallowing of vodka, but the practice is also emblematic. Chasing potent alcohol with a fervent declaration crowned with a whiff of glutinous delight, the gastronome signals the purity of their intentions. The subtext is “I’m not merely gulping vodka for the buzz,” but “I’m here for the quality food and superior companionship.”

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

The connection between Russia and vodka may trace back to Russian chemist, Dmitri Mendeleev, believed to have standardized vodka at 40% ABV. In Russia, January 31 is marked as Vodka Day in honor of Mendeleev’s defense of his dissertation titled “On Combining Water and Alcohol” in 1865, four years prior to the publication of the Periodic Table of Elements.

Social drinking in Russia is characterized by togetherness and abundance. Even the Russia-themed episode of Anthony Bourdain’s first show “A Cook’s Tour” is playfully subtitled “So Much Vodka, So Little Time,” and part of this renowned national limit may be credited to consistent snacking while savoring “so much” vodka. In Russia, drinking isn’t something to be done in solitude, or without an extensive variety of Russian snacks (zakuski) such as pickles, black rye bread, salted herring, and caviar. As per tradition, if you don’t have adequate funds to provide snacks like these, then you sniff the bread by tearing off a piece. Even after stomachs are filled with food, the shots and the sniffing continue.

The reality that drinking straight vodka takes place regardless of the presence of such a spread is a homage to the liquor’s solidified position as a regular element in Russian life. Even if food is scarce, bread can always be sniffed as a gesture of propriety, and no shot in Russia is complete without a complex toast (another acknowledgement to the central point of togetherness).

Read the original article on Tasting Table.

Russia is renowned for its excellent food and abundant vodka. Drinking shots of straight vodka is an influence from Russian culture that’s embraced globally. Even the word “vodka” reflects how revered the spirit is in Russia; it translates to “little water” in English. The spirit is a critical component in the widely enjoyed White Russian cocktail. However, when consumed neat, vodka comes with a unique drinking ritual: sniffing bread, not swallowing it, after a shot. It might sound odd, but don’t knock it until you’ve tried it.

The bread-sniffing ritual is less about the oddity and more about the inherent relationship between aroma and taste, as experienced through the olfactory system. The fragrance of the bread purportedly enhances the vodka’s smoothness. However, it’s not merely about the physical experience but also the symbolic act. By following the liquor with a fervent inhalation of the bread’s scent, drinkers symbolically express their sincerity. They communicate that they’re not merely drinking vodka for the high, but also for the appreciation of good food and great company.

Find more interesting reads: 23 Cocktails To Try If You Like Drinking Gin

The affinity for vodka in Russia might have started with Russian chemist Dmitri Mendeleev. He is believed to have standardized vodka to 40% Alcohol By Volume (ABV). Russians even celebrate January 31 as Vodka Day to mark Mendeleev’s defense of his dissertation “On Combining Water and Alcohol” in 1865, four years before he published the Periodic Table of Elements.

Social drinking in Russia is marked by unity and plenty. This is wonderfully exemplified in the Russian-inspired installment of Anthony Bourdain’s renowned show “A Cook’s Tour”, which carries the playful name “So Much Vodka, So Little Time.” Much of this famed national skill could be attributable to the regular snacking that accompanies the frequent vodka shots. In Russian culture, alcohol consumption isn’t seen as something to do in solitude, or without an elaborate array of Russian snacks, such as pickles, black rye bread, salted herring, and caviar. As per tradition, if your wallet does not allow for a spread like this, you make do by tearing off and sniffing a piece of bread. The vodka shots and bread-sniffing persist even after stomachs are sated with food.

The practice of drinking vodka neat, even when there isn’t ample food supply, stands as a testament to its deep-seated role in Russian everyday life. Even if food is scarce, one always has the option to sniff bread as a sign of propriety. Furthermore, no vodka shot in Russia is considered complete without a grandiose toast, once again emphasizing the significance of unity and togetherness.

For more, you can refer to the original article on Tasting Table.

A rum cake is a festive dish perfect for holiday celebrations. The core of the recipe involves baking a sponge with an addition of rum in a bundt pan, and topping it up with rum syrup. This infuses the cake with moisture and richness that needs no frosting or glaze. Serving it with coffee or as the highlight of your celebratory feast makes it all the more delightful. However, for those avoiding alcohol, it’s important to know that contrary to popular belief, not all alcohol evaporates during cooking.

Most often, alcohol acts as a flavor carrier in various recipes. It plays a major role in dishes like a delicious rum cake or a red wine sauce for steak. Additionally, it enhances the flavor of other ingredients, such as in a penne alla vodka dish where vodka brings out the taste of tomatoes and tenderizes the meat. Even though a significant amount of alcohol does evaporate during cooking, 100% elimination is a myth.

Read more: 10 Of The Healthiest Beers You Can Drink

While cooking with alcohol, it’s crucial to remember that it’s impossible to completely cook out the alcohol from a dish. The residual amount of alcohol depends on the cooking temperature, the duration of time spent cooking, and the surface area of your cooking dish. The higher the temperature and longer the cooking duration, the more alcohol evaporates. However, some alcohol molecules bond with other molecules in the dish and remain present. Studies have shown that a small percentage of alcohol tends to remain in the dish even after prolonged cooking times.

Also crucial to remember is the impact of your cooking vessel’s size when baking a rum cake. The more surface area it has, the more it is exposed to oxygen, enabling the alcohol to evaporate more quickly if baked in a wider pan or skillet. Bear in mind the ingredients you are using and what you aim to prepare. For instance, a rum syrup topping for your rum cake probably hasn’t been cooked long enough or at the right temperature to evaporate a significant amount of alcohol. The cake itself would typically incorporate half to a full cup of rum, producing a cake with approximately a 5% alcohol content, similar to a beer.

Other dishes might not result as alcohol-rich as rum cake, but there can be many reasons to replace the alcohol in your cooking – it could be due to health, recovery, or religious reasons. There’s no reason to feel you’re missing out from the world of booze-infused baking. There are several alternatives to alcohol in rum cake and other alcohol-requiring recipes, focusing on preserving the flavor—where the alcohol merely serves as a carrier. Numerous ways exist to achieve similar flavors without alcohol, using cooking and baking ingredient swaps, including various vinegars, herbs, spices, and syrups.

A rum cake can instead be created using rum extracts, rum-flavored syrups, or a mix of ingredients like white grape juice, molasses, and almond extract. Alternatively, one can even explore non-alcoholic rum options. There are numerous non-alcoholic spirits that can replace their alcoholic equivalents, so go ahead and make your next rum cake an alcohol-free one, without worrying about the alcohol content in your next bake.

Visit the original article on Daily Meal to learn more.

Westland Whiskey, a distiller based in Seattle, made history this month when one of its whiskies was ranked third in the world.

This recognition comes from the Whiskey Advocate, placing Westland’s limited-release Garryana Edition 8 in the third spot for its “Most Exciting Whiskies of 2023”. This is noteworthy as it is the first time an American single malt has breached the top three of this list.

The rankings compiled by Whiskey Advocate reviewers are based on blind taste tests, with no prior knowledge of the whiskey’s origin, age, or producer.

The following review is provided by the Whiskey Advocate regarding Westland’s eighth Garryana release: “This is Seattle, Washington-based Westland’s eighth Garryana release, and it just keeps getting better. The influence of oak is beautifully done, bringing out notes of charcoal grill, Krispy Kreme doughnut, Honey Nut Cheerios, and a slight touch of salinity on the nose.”

Garryana 8 trails only a pair of Scottish offerings in the ranking, beating out a slew of other well-known brands, including Maker’s Mark, Dewars, Glenmorangie, Glenfiddich, and Crown Royal among others.

“From day one, we set out to tell the story of place, and our Garryana whiskeys served as a profound milestone in stepping beyond what our industry thought was possible,” Westland Whiskey said on Facebook. “Thank you to all of our friends and supporters who have championed Westland along the way.”

Westland first set up shop as a small local distiller in Seattle’s SoDo neighborhood in 2010. Since then, they’ve expanded to offer their whiskies at bars and stores across the globe.

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If you put wine or beer in a freezer, it will be frozen solid in just a few hours.

But if you put vodka in your home freezer, it won’t freeze, even after weeks — or months.

So whether you’re blending vodka with fruit juices to create favorites like a screwdriver, crafting a vodka martini or mixing up a trendy Moscow Mule, having the beverage ice-cold — but not frozen — elevates the taste of the cocktail for sure.

DO HEALING CRYSTALS HAVE ANY SCIENTIFIC BACKING? SOME CITE REMARKABLE BENEFITS

It’s very common to store vodka in the freezer so that you have chilled vodka ready at a moment’s notice.

Still, you may have pondered why vodka never freezes in your home freezer.

Whether you’re blending vodka with fruit juices to create favorites like a screwdriver or crafting a vodka martini, having ice-cold vodka elevates the taste of the cocktail. But ever wonder why this spirit doesn’t freeze in a home freezer? 

A science specialist uncovered the solid reality about why this spirit doesn’t freeze in an average household freezer.

The alcoholic substance in liquor is named ethanol.

Tara S. Carpenter, PhD, a key lecturer in the chemistry and biochemistry department at the University of Maryland Baltimore County in Baltimore. “Vodka is commonly around 80 proof, which intimates it contains 40% ethanol by volume,” she explained.

SHAUN WHITE, OLYMPIC SNOWBOARDER, PARTNERS WITH UTAH’S HIGH WEST DISTILLERY TO PRESERVE WESTERN USA

“The other 60% is mostly water, although there can be added flavorings, sugar or dissolved impurities,” she said.

The freezing point of alcohol is much lower than the widely known freezing point for liquids such as water.

The freezing point of water is 0°C or 32°F, she said, while the freezing point of ethanol is -114.1°C or -173.5°F.

Since the freezing point of alcohol is much lower than the widely known freezing point for liquids such as water — vodka won’t freeze in an everyday home freezer.

Bottles of assorted alcoholic beverages. Placing vodka in the freezer will affect it somewhat, however, it won’t freeze solid in your common household freezer. (iStock)

With an alcohol content around 40% (80-proof), vodka has a freezing point approximately at -16 degrees Fahrenheit. Even if you store it in the freezer, it won’t freeze completely in a regular home freezer, according to Reader’s Digest.

Indeed, a neat scientific lesson.

When water and ethanol are combined, the concoction acquires an exclusive freezing point that is below the freezing point of water, due to a phenomenon known as freezing point depression,” explained Carpenter.

6 BREWERIES ACROSS AMERICA THAT OFFER GREAT BREWS AND STUNNING VIEWS, TOO

That said, if you prefer your vodka without a mixer and on the rocks, or if shots of vodka are your go-to drink, storing it in your freezer is a sound strategy. 

For most vodka, storing it in the freezer is the way to go, and it will probably make the shot much easier to handle, according to the VinePair.com.

Many Americans keep a bottle or two stored in their home freezer, but is that truly the best place to store it?  

A variety of Smirnoff vodka liquors. Don’t fret about not storing vodka in your freezer — as that leaves more room for frozen pizza and ice cream.

If your vodka of choice is top-tier, skip the freezer, Grey Goose vodka creator Francois Thibault told Business Insider. 

If you prefer a more budget-friendly vodka, he said it’s not a bad idea to keep it in the freezer, since cold temperatures may mask the vodka’s notes or properties, which could be “aggressive” and “burning,” according to Thibault. 

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So, deciding to store vodka in your home freezer is a personal decision.

Cold temperatures may mask a vodka’s notes or properties.

It won’t freeze, but the quality of vodka could impact your decision about whether to store it in your fridge or your freezer.

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Still, if you choose not to store vodka in the freezer, don’t fret — as that leaves more room for frozen pizza and ice cream.

For more Lifestyle articles, visit www.foxnews.com/lifestyle.

Erica Lamberg is a contributing reporter for Fox News Digital.

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Whiskey terminology can get confusing, especially since some of the terms sound so similar. “Single barrel whiskey” and “single malt whiskey” are two such phrases that can be difficult to understand if you aren’t already familiar with the whiskey-making process. Luckily, the difference is pretty straightforward and, once you understand what each phrase is referring to, you’re unlikely to continue getting them confused.

The overall view of the situation is that the term “single barrel” refers to a point in the process towards the end of production, whereas “single malt” refers to a point in the beginning. That will make more sense in a moment but this is the broadest way to differentiate the two.

When producing whiskey, the process follows this sequence: malting, mashing, fermentation, distillation, and finally, maturation. As you may have deduced, single malt refers to the first step, malting. Single barrel refers to the maturation process, specifically the very end of maturation. Comparing the two is like comparing apples to oranges, but there are critical differences worth mentioning.

Read more: The 25 Best Bourbon Brands, Ranked

Whiskey from a single barrel is what we refer to as single barrel whiskey. It’s this straightforward. The maturation process of whiskey involves placing it into barrels or casks to age for many years, and the product that isn’t labelled “single barrel” can essentially be made the same way. It’s entirely possible to have a batch of whiskey with some that are made as single barrels, and others that aren’t.

In a barrelhouse, the whiskey in each barrel will mature into a slightly different taste thanks to factors such as location, climate, and placement within the building, even if it’s from the same batch. Normally, the master distiller tastes a bit from every barrel and blends different barrels for a consistent flavor profile, aligning with previous batches.

However, such consistency sacrifices individuality. Some barrels taste different in a pleasing way, and the distiller may decide to individually bottle these. Each barrel yields about 250-300 bottles of whiskey, causing single barrels to often fetch a premium price. They are generally of a higher proof, but the proof varies from bottle to bottle.

On the other hand, Single malt whiskey is a tad more complex. Simply put, it’s whiskey that’s made from only malted barley, water, and yeast. While barley is predominantly used, other grains can also be used to make single malt whiskeys. However, the rule is one kind of grain only – you can’t mix malted barley with another grain for a single malt whiskey.

Single malt whiskey, by definition, has to be produced by a single distillery. While this might seem straight forward, it can be quite misleading. It’s possible for a single malt whiskey to be a blend of three different single malts, as long as they all originated from the same distillery. Most commonly associated with scotch whisky, the term single malt serves to distinguish it from blended scotch.

Interestingly, single malt scotch can also be a blend. The key difference lies in the fact that blended scotch combines single malt whiskey with grain alcohol, which is less expensive and quicker to produce than single malt. In contrast, a single malt scotch may be a blend of different single malts, from diverse batches, as long as they only incorporate other single malts. Single malts are not restricted to Scotland and can be found in other countries as well.

Examining each term further, how do single malt and single barrel whiskeys compare? A clear differentiation can be drawn not by examining them side by side, but by comparing several bottles of the same type. For instance, upon tasting ten bottles of the same single malt whiskey, it is likely that the flavors, proof and other characteristics would be consistent across all.

However, the same doesn’t hold true for single barrels. Should you purchase ten bottles from the same barrel, they would undoubtedly taste identical. However, if you were to purchase ten bottles of a specific single barrel product from a store and taste each, the flavors could vary considerably. This is due to the fact that each barrel possesses its own unique flavor profile and proof point.

Your chances of getting bottles from the exact same barrel are slim to none unless you’re buying directly from the distillery and asking for it. For some, consistency is exactly what they’re looking for. If a whiskey is good, then there’s no problem. The novelty of each bottle having a slightly different flavor is part of the appeal of single barrel bottles, but whiskey connoisseurs are also looking for richer notes in their spirit that get muted out when blended. It’s all about what you’re into.

It’s worth mentioning that “single barrel” is a very specific term that is relatively unambiguous. There’s a barrel of whiskey and the whiskey inside doesn’t mix with other barrels. If a bottle is labeled as “single barrel, barrel proof” that means it’s entering the bottle exactly as it came out of the barrel. If it’s not labeled “barrel proof,” the whiskey is likely mixed with some water to reach the desired proof point. Other than that, with a single barrel what you get is what you see.

Single malt is not as easy to pin down from the customer’s standpoint because the term has acquired meaning which it doesn’t truly have. If you asked a handful of people what a single malt is, you would probably get at least one person describing a single malt as single barrel whiskey. Meaning, they think single malt means the same thing as single barrel. This could just be due to ignorance, but it’s a wide enough problem (and one distilleries aren’t quick to correct) that it verges on being misleading.

Single malt whiskies are seen as premium, and therefore they can sell at a premium. But within the genre of single malt, there is an enormous range in quality and characteristics. It looks nice on the bottle, it just doesn’t actually tell you that much about what’s inside. One thing you can tell is that whatever age is on the label indicates the youngest whiskey within the bottle.

Read the original article on Tasting Table.