Liquor-articles 2020

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

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

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

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

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

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

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

Distillery: Holmes Cay (Foursquare)

Region: Barbados

Style: Single cask rum

ABV: 55% (110 proof)

Availability: Limited, 750 ml bottles, $170 MSRP

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Discover more:

The Ultimate Vodka Brands, Ranked

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

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

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

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

Read the original article on Daily Meal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fall is the ideal time for whiskey. Yes, we realize we’ve said that about summer and winter as well, but we really mean it this time.

This season is all about transitions, and not necessarily the happy kind. The days are shorter. The nights are colder. The leaves fall off the trees, which reminds you of the inevitability of death. It’s all about saying goodbye to another year, and it’s enough to make you want a drink.

But what to reach for? A great fall cocktail bridges the gap between the happy-go-lucky brightness of summer drinks and the dark intensity of winter ones, which happens to be a task for which whiskey is uniquely suited. The spirit’s fiery heart and textured oak is perfectly at home in the cold, while the cocktail treatment stops it from getting too broody. A little fruit, some citrus, or spice can create drinks that are simultaneously bright and deep, engaging and resonant, and help you welcome the season.

Whether it’s a bright drink with a dark twist like the Lion’s Tail, or a darker drink with some bright charm like the Monte Carlo, here are nine best whiskey cocktails to help you with the time change.

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Hot off a critically-acclaimed new album, Hackney Diamonds, the Rolling Stones are back with a new release in the alcohol space, debuting a new rum brand dubbed Crossfire Hurricane.

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Inspired by the opening lyrics from their hit 1968 song “Jumpin’ Jack Flash,” the spirit is a premium blend of rums from Jamaica, Barbados and the Dominican Republic, aged for five years in charred oak barrels. Expect notes of caramelized bananas, tropical fruit and wood, with a sweet but subtle finish. The golden hue, meantime, harks back to the golden sunshine of the Caribbean coast.

BUY: CROSSFIRE HURRICANE RUM $37

While the Stones have previously lent their name and logo to other products, this marks their first venture into the spirits industry. The choice of rum was easy, according to the band, who remembered recording their album, Goats Head Soup, in Kingston, Jamaica in 1972. Additionally, certain tracks for Hackney Diamonds were taped in the Bahamas, and both Mick Jagger and Keith Richards own residences in the Caribbean.

In the rum’s press release, the band communicates that the vibrancy of the Caribbean’s energy and music has captivated the members over the decades. When not touring, Jagger and Richards often find themselves in the islands.

Crossfire Hurricane Rum is a licensed collaboration between the Rolling Stones, Universal Music Group, and Socio Ventures. Currently available on ReserveBar.com and bottled at 40% ABV, this Rolling Stones’ rum is priced at $37.

“We’re very excited to be teaming up with Universal Music Group and Socio Ventures to create our first-ever premium spirits brand and look forward to sharing it with the world,” mention the Stones in a statement.

“Owning a business with The Rolling Stones is absolutely electrifying,” adds John Fincher, Socio Ventures Partner and Crossfire Hurricane Co-founder. “It is an absolute privilege to create this product alongside some of the greatest artists of our time. The band’s vision and enthusiasm for Crossfire Hurricane set us apart and position us to redefine the rum category. And you’re all invited to the show.”

A great gift for both music fans and cocktail enthusiasts alike, Crossfire Hurricane is available now on ReserveBar.com.

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Wyckwood House, 80 S. River St. in downtown Aurora, is set to partner with Whiskey Acres for a whiskey tasting event from 2 to 4 p.m. on Saturday, Dec. 9.

“This event will be a Whiskey 101,” Nick Nagele, the co-founder of Whiskey Acres Distilling Company in DeKalb, announced in a press release about the upcoming event at Wyckwood House.

According to Nagele, the attendees will “leave with a better understanding of the distillation process.”

The ticketed event planned for the afternoon will feature whiskey samples from Whiskey Acres, which is recognized as Illinois’ first estate distillery, as stated in the press release. The organizers have announced that the acclaimed Blue Popcorn Bourbon will be highlighted at this event.

“We grow everything we distill,” Nagele said.

As a fifth-generation farmer, Nagele will walk through the basics of turning corn into whiskey. He will also welcome more advanced discussion for those who know the rudimentary processes, according to the release.

The cocktail bar at Wyckwood House will feature special cocktails for the event that incorporate Whiskey Acres spirits, organizers said.

Tickets are $45. For more information or to register, go to wyckwoodhouse.com/events.

The Venue, a live music performance space in downtown Aurora, will host a special free screening of the film “The Last Waltz” on Nov. 25.

“The Last Waltz,” the last filmed concert of Canadian-American rock group The Band, was directed by Martin Scorsese and was released in April 1978.

There is no cost to attend the film screening, however guests are asked to register online at themusicvenue.org.

The Venue, at 21 S. Broadway in downtown Aurora, offers live music year-round along with a wide selection of craft beer and other beverages at the bar which is open for all shows.

The city of Geneva is participating in the U.S. Marine Corps Reserve’s Toys For Tots program this holiday season.

The community is invited to drop off new, unwrapped gifts at two Geneva locations – the foyer of the City Hall Building Division, 109 James St., and the vestibule at the Geneva Public Works Department, 1800 South St.

The last day to donate is Monday, Dec. 11.

All eighth-grade boys are invited to take the Scholarship Qualifying Entrance Exam for Marmion Academy in Aurora at 9 a.m. Saturday, Dec. 2.

Those registering for the exam should complete an online application at www.marmion.org/exam.

Fourteen four-year scholarships ($328,000 total value) will be awarded to students based on exam scores, school officials said. In addition, a $1,000 scholarship for the 2024-25 school year will be awarded to every student who scores 90% or above on the exam.

The exam must be taken at Marmion, 1000 Butterfield Road in Aurora, on Dec. 2 to qualify for scholarships, officials said.

Marmion Academy is a Catholic-Benedictine college preparatory school for young men. For more information on Marmion Academy, go to www.marmion.org.

State Rep. Dan Ugaste, R-Geneva, is hosting a Holiday Gift Card Drive for U.S. troops.

Gift cards from Amazon, Sam’s Club, Costco and Dollar Tree can be dropped off at his St. Charles office, 406 Surrey Woods Drive, Unit A, for the America’s Holiday Stockings’ campaign conducted by Operation Support Our Troops.

“Our troops sacrifice so much for our nation, including being away from family during important holidays,” Ugaste said in a release. “A gift card can provide an opportunity for them to purchase presents for loved ones or a treat for themselves during this holiday season.”

The deadline to donate a card is Tuesday, Nov. 21. Last year, the nonprofit group shipped 4,517 Christmas stockings to troops.

Entering a liquor store without a precise idea of what you’re seeking can be quite daunting, with towering shelves of bottles donned with terminologies that might be unfamiliar to you. You might have come across the term “barrel-aged” with regards to spirits, but the detailed meaning behind it could still be ambiguous to you.

In essence, the concept is as straightforward as it sounds: Upon being distilled, the new spirit is kept in wooden barrels for a span of several years. During this time, the flavors of the spirit develop and the wood lends varying notes to it. Though barrel-aging is a norm for whiskey, finding a barrel-aged vodka is relatively rare, but certainly not unprecedented.

The scarcity is primarily due to the variance in qualities that drinkers and distillers seek in whiskey and vodka. Aging can mellow the ethanol sting that is a characteristic of all spirits, however, it also enhances complexity by adding sweet, smoky, and spicy flavors to the base spirit. But as many see it, the mark of an excellent vodka is its purity, not its complexity. Given this belief, linked with the extensive aging period and excessive storage space requirements of barrel-aging, many vodka distillers avoid engaging with barrels all together. Nonetheless, there are exceptions to this general rule.

To know more, take a look at this: The Ultimate Vodka Brands, Ranked

Regulatory bodies and trade associations often mandate certain spirits, such as bourbon, rye, and Scotch whiskey, to be aged for a specific period. Vodka, however, is not among these spirits. Since aging is not a requirement, and a significant number of people prefer their vodka without age-related characteristics, the majority of vodka is simply not aged.

Interestingly, aged vodka exists in somewhat of a hazy category by law. While there is no explicit prohibition on aging vodka, the Alcohol and Tobacco Trade Bureau describes vodka as lacking any “distinctive character, aroma, taste, or color”— features that can emerge due to aging. Intriguingly, the bureau does not restrict what ingredients can be used to make vodka, with most vodkas having a base of grain or potatoes. You may find vodka manufacturers avoiding the term “barrel-aged”, opting for phrases such as “rested on oak” or “finished in barrels” instead. Regardless of the terminology, it essentially means the same thing: the spirit has spent a considerable duration in proximity with barrels or wood chips, infusing the vodka with distinctive flavors from the wood.

Aged vodkas certainly exist, and like any other aged spirit, wine or beer, detailed consideration is given to the type of barrels used for aging. Oak is a commonly used wood for aging vodka and other beverages, but there’s variation within that category — such as French vs. American oak. Distillers might also use other types of wood, including chestnut or cherry. Regardless of the wood type chosen, it is typically toasted to enable its bending into a barrel shape. The degree and method of toasting can also influence the flavor. In certain instances, barrels are reused to infuse the taste of whatever previous contents they held, which is why you might sometimes find vodka aged in cognac, wine, or even whiskey barrels.

Because aged or “barrel-finished” vodka is presently a relatively niche, experimental product, it may not be readily available everywhere. When available, it likely comes with a premium price compared to standard, unadulterated vodka options. If you’re keen to taste some boldly flavored vodkas but aren’t finding any at your local stores, you might consider making homemade vodka infusions, a novel way to enhance your next homemade cocktail hour.

Read the original article on Daily Meal.