Liquor-articles 2020

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In the competitive world of liquor, Tito’s Handmade Vodka has established itself as the clear leader in the U.S. market, significantly outpacing its competitors. In 2024, Tito’s sales reached an impressive $2.6 billion, with over 12 million cases sold—4 million more than its closest rival, Smirnoff. This dominance has remained consistent since 2020, when Tito’s first claimed the title of best-selling vodka brand.

The brand’s success can be attributed to various factors, beginning with its approachable roots. Tito’s was founded by Bert Beveridge, who started distilling vodka in Texas during the early 1990s, gaining official permits to operate a distillery before producing award-winning vodka. The straightforward branding—characterized by a lackluster label designed by Beveridge himself—reinforces its image as a down-to-earth product.

Affordability also plays a key role in Tito’s appeal. A 750 milliliter bottle typically retails for around $22, offering a high-quality product at a reasonable price. Despite its popularity, the vodka market is witnessing overall declines in sales, influenced by shifting lifestyle choices among younger consumers. For instance, in Virginia, Tito’s experienced a drop in total sales from 2024 to 2025, highlighting that even the top contender faces challenges amid changing drinking habits.

As Tito’s continues to lead, it remains to be seen how the evolving dynamics of the liquor industry will impact this beloved brand.

For more details, visit Food Republic.

The London Spirits Competition declared Root Shoot American Single Malt as the top whiskey of 2026, scoring an impressive 97 points. This 4-year aged, $42 whiskey from Loveland, Colorado, surprisingly outperformed renowned competitors from traditional whiskey-producing regions, including Scotland, Bourbon, and Irish whiskey.

The London Spirits Competition, known for evaluating spirits based on quality, value, and marketability, judged Root Shoot on its impressive nuances and market potential, which contributed significantly to elevating the standing of American Single Malt whiskey internationally. This category has only recently gained formal recognition in the U.S. as of 2025.

Root Shoot American Single Malt is characterized by its rich, semi-sweet flavor profile, described by tasters as featuring flavors of buckwheat honey, spiced pear, granola, and cacao nibs, finishing with hints of clove and cardamom. This complexity is attributed to the distillery’s close connection to its ingredients, as it sources its grains from a family farm just miles away from its production site, ensuring a high degree of control over flavor quality.

This recognition of Root Shoot Spirits not only showcases its craftsmanship but serves as a reminder for whiskey enthusiasts to explore and enjoy this relatively new yet exceptional addition to the American whiskey landscape before it becomes less accessible.

Have you ever wondered about the impact of rum on Canadian history? This question is explored in Allan Greer’s new non-fiction book, Canada in the Age of Rum, where he delves into the often overlooked but significant role rum played in pre-Confederation Canada.

Greer, a professor emeritus at McGill University, examines rum’s journey from the fishery in Newfoundland during the 1670s to its influence on the fur trade in Western Canada by the 1830s. He discusses how the early colonies were “awash in a sea of rum” and highlights its role in commerce, politics, and social structures.

One of the most compelling aspects of Greer’s analysis is the complex relationship among the fur trade, Indigenous communities, and companies like the Hudson’s Bay Company and the North West Company. He emphasizes the ceremonial significance of rum in trade protocols between Indigenous leaders and company representatives.

While Greer acknowledges the business aspects of rum, he does not shy away from addressing its detrimental effects, from those in Newfoundland’s fishing ports to the fur traders in Upper Canada and beyond. He argues that the recognition of rum’s harmful impacts contributed to its decline by the 1830s.

Greer supports his narrative with charts and graphs illustrating rum’s usage and consumption, but it is his storytelling style—evoking parallels to Ken Burns—that truly engages readers. His writing style introduces a “mystery” element regarding how rum lost its powerful status over time, piquing curiosity and encouraging readers to delve deeper into the narrative.

Canada in the Age of Rum serves as an engaging summer read, offering insights that will change how one views the rum section of their local Liquor Mart.

For those interested in exploring this topic further, the book is available for purchase at major retailers.

Did you know that the renowned whiskey maker Jack Daniel’s employs a unique method involving massive bonfires to enhance its whiskey quality? This technique, called the "Lincoln County Process," is a critical part of the craft at the distillery located in Lynchburg, Tennessee. The process involves stacking and soaking wooden pallets made of hard sugar maple in whiskey before igniting them. This may sound unconventional, but it plays a significant role in transforming raw, unaged whiskey into the finished Tennessee whiskey that many enjoy.

The roots of this process can be traced back to 1864 when Jack Daniel, the brand’s namesake, learned the method from Nathan "Nearest" Green, an enslaved Black man who was instrumental in Daniel’s early distilling career. This practice eventually became the standard for any spirit labeled as "Tennessee Whiskey."

Here’s how it works: once the bonfire is extinguished and the sugar maple embers cool down, they are placed in large containers. The bourbon is then poured over these coals, which act as a filter, allowing the whiskey to pass through 10 feet of charcoal. This essential step removes impurities and enhances flavor over several days before the whiskey is stored in oak barrels for aging—usually taking four to six years, though some varieties can age up to 14 years.

The filtration process is vital for creating a smooth and sweet flavor profile in the whiskey, as noted by former master distiller Jeff Arnett. The unique ability of charcoal to capture impurities—such as sulfur compounds and aldehydes—while allowing the alcohol to pass through makes it an effective natural filter. Furthermore, the distillery’s focus on sustainable practices ensures that they plant and protect sugar maple trees to maintain the necessary resources for their craft.

For more insights into the intriguing world of Jack Daniel’s whiskey and its crafting techniques, you can read detailed whiskey facts here.

When making cocktails, especially whiskey sours, it can be daunting for beginners due to the multitude of ingredients involved. However, many classic cocktails can be simplified with easy-to-remember formulas. One such method is the 3-2-1 ratio, which refers to using three parts strong (alcohol), two parts sour, and one part sweet.

For a whiskey sour, this translates to using three components: whiskey, lemon juice as the sour element, and simple syrup as the sweet component. To apply the 3-2-1 method effectively, bartenders often use a jigger for measuring. The large side of the jigger can be used for whiskey and lemon juice, while the smaller side is reserved for the simple syrup. For instance, you would pour 2 ounces of whiskey, add 1 ounce of lemon juice, and finish with ½ ounce of simple syrup, shaking them with ice and straining into a glass.

The versatility of the 3-2-1 ratio extends beyond whiskey sours. Margaritas, gimlets, and greyhounds also follow this structure. The key elements, alcohol, sour, and sweet, work collectively to define the cocktail’s flavor profile, balancing the sharpness of the sour with the sweetness.

For those wanting a more textured drink, variations such as adding egg whites to the mixture can create a silky mouthfeel and a frothy top—making it visually appealing and enriching the overall experience. Including a dash of bitters can also enhance the flavor complexity.

The 3-2-1 rule serves as foundational knowledge for novice mixologists, equipping them to craft cocktails confidently. By understanding this basic structure, anyone can create a well-balanced drink that impresses.

A cocktail bar in Nob Hill, the Daydream Rum Bar, has been awarded the title of best-designed bar in North America by the 50 Best, an international recognition group. Located in the basement of Little Bear Coffee, the bar features a chic interior that combines velvet and wood elements to create a mid-century tropical vibe. Owner Isaac Fox shared his excitement, stating, "It means the world… we’re so, so honored."

Inspired by the imaginative films of Wes Anderson, Daydream’s design offers an experience that aims to transport patrons away from their daily routines. Fox noted, "Those films are a perfect way for people to experience escapism, which is kind of what rum bars are notorious for." The design incorporates a palette of sage green and golden brown, chosen to evoke beauty while maintaining harmony with the local desert environment.

The bar has been operational since July 2025 and has also been recognized as a semifinalist for the James Beard Award for best new bar. Daydream Rum Bar offers a variety of rum-based cocktails as well as a full selection of spirits.

The bar is open Tuesday through Thursday from 5 p.m. to 10 p.m., and Friday and Saturday from 5 p.m. to 11 p.m., located at 3123 Central NE.

For more details about the award, visit: World’s 50 Best Bars

Maker’s Mark has recently launched its second edition of the Star Hill Farm Wheat Whisky, expanding the horizons of wheat whiskey in the industry. Traditionally viewed as a background flavor in bourbon, wheat is gaining recognition for its unique character, prompting distillers to give it a more prominent role.

The new edition explores various types of wheat, including hard red and hard white, alongside a heavier focus on malted wheat. Master Distiller Dr. Blake Layfield noted that this approach produces a whiskey rich with complexity and depth, offering a different tasting experience than the previous release.

While wheat whiskey has existed for years, it hasn’t received the spotlight that bourbons and ryes do. Most consumers are familiar with wheated bourbons—like Maker’s Mark—where wheat replaces rye, yet the category of wheat whiskey mandates that wheat is at least 51 percent of the mashbill, with many products exceeding that threshold. This distinction leads to a flavor profile that diverges from what many might expect.

Heaven Hill’s Bernheim Original is a notable example of wheat whiskey, having been born from practical needs rather than visionary trends. Its master distiller shared that after a run of wheated bourbon, leftover grains prompted the creation of Bernheim. Known for being approachable and softer, wheat whiskey reflects this mellow character, but it can vary greatly based on production methods and types of wheat used.

Maker’s Mark’s push to define a whiskey around wheat is significant, indicating a broader trend among distilleries to experiment with ingredients and sustainability practices. The distillery has worked closely with wheat farmers to develop their product, emphasizing how healthy soil and select seeds contribute to superior flavor profiles.

In contrast, Ross & Squibb, known for its rye-centric production, is venturing into the world of wheat whiskey, signaling curiosity and a desire for innovation within the category. Their Master Distiller’s goal is to maximize the grain’s potential by allowing it to take on nuanced flavors from various barrel types.

Leopold Bros. also engages with wheat but finds it less complex compared to other grains. Their focus tends to lean more toward processes that enhance the whiskey’s structure and layers, suggesting varied perspectives on wheat’s overall value in distillation.

Though wheat whiskey isn’t experiencing a surge akin to rye’s revival, there’s a conscious effort within the industry to explore the grain’s potential. Maker’s Mark’s initiatives indicate that wheat can play a pivotal role in creating distinct whiskey flavors, while smaller distillers embrace new varieties to innovate.

As the shifting landscape offers room for exploration, pioneering distillers like Nicole Austin from George Dickel are paving the way, showcasing that wheat’s quiet character can yield impressive results when treated with care and creativity.

The vodka gimlet is a refreshing and straightforward cocktail that deserves a spot in your drink repertoire. This three-ingredient beverage is bright and citrusy, making it ideal for warm weather gatherings or casual sipping on the porch.

What You Need to Know

The vodka gimlet balances sweetness, tanginess, and the boozy smoothness of vodka. The sweetness comes from homemade simple syrup, complemented by the tartness of fresh lime juice. Substituting gin for vodka creates a milder and smoother twist on the classic gin gimlet. Its simplicity is one of its charms—no specialty mixers, complicated techniques, or long ingredient lists are necessary. All the ingredients are shaken with ice and then strained into a chilled glass.

Ingredients For a 3-Ingredient Vodka Gimlet

1. Granulated Sugar: Used to create simple syrup, which adds sweetness and helps balance the tartness of the lime.
2. Fresh Lime Juice: Adds zesty freshness and is a key flavor component.
3. Vodka: The neutral base spirit that allows the lime’s flavor to shine.

How to Make It

1. Prepare Simple Syrup: Pour sugar into a heatproof cup and add a tablespoon of boiling water. Stir until the sugar is fully dissolved, then chill the syrup for about 5 minutes.

2. Shake the Cocktail: Fill a cocktail shaker ¾ full with ice. Add the juice of one lime (reserve a thin slice for garnish), vodka, and the cooled simple syrup.

3. Combine and Serve: Cover the shaker and shake for 10-15 seconds until cold. Strain the mixture into a chilled glass, garnish if desired, and enjoy your vodka gimlet.

Customization Ideas

Customize your gimlet by adjusting the sweetness of the simple syrup. You can infuse the syrup with herbs like basil or mint for an additional flavor twist. Flavored vodkas can also be used instead of plain vodka, allowing for a unique take on the classic. Additionally, feel free to substitute lime juice for other citrus like lemon or grapefruit for a different flavor profile.

Choosing the Right Vodka

Since a vodka gimlet is a simple drink, the choice of vodka matters more than in cocktails with complex flavors. Opt for a smooth and neutral vodka to ensure a balanced flavor. You do not need to pick the most expensive option; a decent quality vodka is sufficient for a refreshing drink.

For recipe guidance or additional ideas, you can explore other drink recipes to complement your vodka gimlet.

On April 20, an avid collector took possession of the highly sought-after Appleton Estate 51-year-old cask rum, renowned as one of the rarest spirits in the world with only 25 bottles available globally. Following its acquisition, the collector received the rum directly, marking a notable milestone in the heritage of Jamaican rum.

Enhancing the experience, the collector was later joined by the esteemed Master Blender Dr. Joy Spence. She elaborated on the intricate rum-making process that contributed to this exceptional spirit and discussed the deeper meanings behind its design. The rum, distilled in traditional copper pot stills and aged in Jamaica’s warm climate since July 31, 1973, stands as the oldest tropically-aged rum ever sold.

The rum’s striking aquamarine color references Appleton Estate’s renowned water source, while copper accents symbolize the distillery’s pot stills. The design also honors Jamaica’s national bird, the Doctor Bird, showcasing how every feature is rooted in cultural significance.

The tasting experience is nothing short of extraordinary. Each sip reveals a complex profile: from smoky orange notes to dried fig, honeyed raisins, spiced fruit, cinnamon, maple, and warm vanilla, all culminating in a refined finish with lingering oak.

This 51-year-old expression is not just a collector’s item; it embodies the craftsmanship and passion of the people at Appleton Estate, serving as a timeless treasure that reflects a relentless pursuit of perfection and heritage within the world of rum.

For further details, visit:

• Appleton Estate
• Dr Joy Spence
• Rum

Female distillers and blenders are reshaping the whiskey industry, traditionally dominated by men. As more women start to enjoy whiskey, female leaders are emerging, bringing innovation and creativity to the field. Among them is Meghan Ireland, the chief blender at Vermont’s WhistlePig distillery, who discovered her passion for whiskey through a connection to a female chemical engineer who became a master distiller.

Despite the progress, women in the industry often face skepticism regarding their authenticity as whiskey drinkers. Becky Paskin, a whiskey journalist and founder of the OurWhiskey Foundation, recounts being asked if she even liked whiskey during a tasting event, highlighting the unique scrutiny women face in a male-centric environment.

Historically, women have played a significant role in whiskey production since its inception. From Mary Hebraea, an alchemist credited with creating the first distilling tool, to women managing distilleries in 19th-century Kentucky, their contributions have been pivotal. Susan Reigler, a bourbon expert, notes that many female figures in whiskey have worked behind the scenes, yet their influence remains profound.

Today, women like Judy Hollis Jones, co-founder of Buzzard’s Roost, are breaking into the industry, previously dominated by male executives. With a background in the food industry, Hollis Jones leverages her experience to navigate the complexities of whiskey production. She observes a growing presence of women at tastings and events, underscoring that whiskey enjoyment transcends gender norms.

These women change not only the perception of whiskey but also its future, demonstrating that whiskey is a product for everyone. As Ireland states, their involvement signifies that whiskey can be enjoyed by all and is now being crafted by women as well.