Liquor-articles 2020

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There’s no stopping Krista Horton. This influencer based in California achieved a dream when she introduced her premixed rum cocktail brand, Horton Rum. 

“The goal was just accomplishing it; bringing it to life, and enjoying it myself. To then see others sip it and take pleasure in it. That, for me, is the coolest aspect,” reveals Krista, 37, in an exclusive interview with Life & Style regarding Horton Rum. She describes it as her “labor of love”. “I’m not doing this specifically for – of course, it’d be great if it ends up being a thriving business – but the main aim was because this is something I’m deeply passionate about. It felt like my dream project.”

For her nearly 2 million Instagram followers, Horton Rum was unexpected from someone who had been dubbed the “Malibu and Diet” queen. Despite developing her own “Diet Kola” flavored coconut rum cocktail, her love for Malibu Rum remains strong. 

“I will never, ever, ever stop loving Malibu. I will continue to drink it, I will continue to adore it,” she exclaims. “I just felt that we needed something fresh and I am extremely pleased with how everything came out.”

According to Krista, she was warned multiple times to avoid the liquor industry with many calling it “the hardest thing you’ll ever do,” but she was determined to see her dream realized. While it took two years of work behind-the-scenes to perfect the recipe and have a finished product in hand, Krista’s dream began long before that. 

“I was always like, it’d be so cool if we could just put Malibu and Diet in a can, which I would’ve loved to do with them, but I was like, I don’t think they need me. I don’t think they want me,” she says. “We were just wanting to do it, but then expand it too to other flavors because not everybody loves coconut rum with diet. So I was like, we got to make other flavors so that we appeal to everybody. And I feel like with the other two flavors, we did just that.”

Horton Rum is currently available in three flavors, Diet Kola, Pineapple Soda and Lime Soda, with more flavor options in the works. “We’re already sampling new flavors and we have next year planned out for the new flavors we’re going to have coming. They’re already turning out so good,” Krista says.

As a busy mother of three, adding a liquor company to her already-full plate was no small feat, but Krista has no plans to slow down. “I feel like we’ve just been going, going, going, but that’s what we do. That’s what I live for,” she says of her family’s active lifestyle.

“[My husband] Bryce [Horton] tells everybody, he’s like, ‘If she didn’t make a penny off of this, she would still be posting every single day.’ I truly just love it. I think it’s so fun. So yeah, no, I think even when I am 70 years old, me and Bryce will still be cracking jokes at each other and posting about it, and I’ll be sharing my outfits or something,” she says of the idea of retirement. “I’m sure as long as Instagram’s around, I’ll be there.”

If there’s one place you won’t find Krista and fam, however, it’s on reality TV. The Bakersfield, California, native tells Life & Style she’s “happiest” on social media.

“I’ve kind of thought about [reality TV] for other people, not myself. I just feel like with the kids especially too, they’re such a big part of our every day that I wouldn’t want them in it. I wouldn’t want to push them into something like that, and I wouldn’t want to do it without them,” she adds. “I don’t think I would want to do it at all. I don’t know, I’m such an oversharer that I’d probably get myself in trouble.”

Krista – who got her start nearly 10 years ago as a stay-at-home-mom to her son Boston and winning brand ambassador searches for various small businesses – admits that she’s already begun filtering what she shares on social media when it comes to her children. In addition to Boston, 10, Krista shares daughter Kollyns and son Kampbell with Bryce, 35.

“Some days I feel like I’ll post and I’m like, I didn’t even show them at all in my stories. I feel like because they are, they’re just getting older and kind of doing their own thing,” she explains. “I definitely always ask them, is this okay to share if it’s something funny that they’re doing or whatever. Kolly gets embarrassed so easily.”

While their mom and dad make a living off social media, Boss and Kolly, 8, are not allowed to have their own accounts. “It’s going to be no time soon,” Krista says. “I see the bad sides of it that I don’t want them anywhere near that. I know at some point there’s going to be a conversation about it. But I don’t know, it just doesn’t seem worth it at this point.”

Cocktail aficionados will no doubt appreciate the flexibility of whiskey. It takes center stage in many well-known drinks such as the Old Fashioned, Whiskey Sour, and Manhattan. However, whiskey isn’t solely for consumption; it also proves valuable in cooking. Whiskey contributes a rich, smoky complexity to sauces, marinades, and even desserts, enhancing the taste of various meals in unique ways.

There are numerous kinds of whiskey, each with a distinct flavor profile. For example, bourbon, a type of American whiskey, is primarily made from corn mash and possesses sweet, oaky, and warm spice notes. In contrast, rye whiskey, made from rye grain, has a somewhat peppery and herbal quality. Among others, there are also Scotch, Irish, Canadian, and Japanese whiskeys. Given such a variety of tastes, whiskey presents countless culinary opportunities, making it an essential ingredient for all imaginative home cooks or professional chefs.

Discover more: The 25 Top Bourbon Brands, Ranked

The preference for creating homemade vanilla extract by steeping vanilla beans in bourbon whiskey is no coincidence. Vanilla and bourbon share intricate notes of sweetness, spice, and rich, woody undertones. Even though most commercially available vanilla extracts are made with ethyl alcohol instead of bourbon, it’s evident that the two ingredients have numerous shared characteristics.

Fortunately, when you’re out of vanilla but have some bourbon handy, it can serve as an effective vanilla extract substitute in most baking recipes. Use an equal amount of bourbon in place of the vanilla extract and likely no one will notice the difference. Not to mention, vanilla extract is notoriously expensive. Using whiskey in its place will not only replicate a similar flavor in your baked goods, but it’ll also save you money.

The exception to this substitution is when vanilla is the primary flavor, such as a vanilla frosting or vanilla ice cream. In those cases, while bourbon will still produce a tasty result, it will create a noticeable difference in flavor.

Whiskey tends to pair well with meats such as pork and chicken. If you’ve ever finished cooking a pork chop or chicken breast and wondered what you could use to make a quick yet flavorful sauce right in the same pan, you may want to reach for a bottle of whiskey.

Pan sauces are made by deglazing the pan you used to cook your meat. This works by removing the cooked meat and pouring a liquid into the hot pan. Then, you scrape the flavorful browned bits on the bottom of the pan, known as the fond, which will release and help create a sauce along with the liquid.

Wine is often a go-to for deglazing, but whisky can serve as a fantastic alternative. It has the potential to infuse your dish with a range of unique flavors. For a recipe that would benefit from a touch of peppery notes, a rye whisky might be your best bet. For a more light and fruity flavor, consider a Canadian whiskey. Add some punch to the whisky sauce with garlic, herbs, and butter and drizzle it over your meat.

If you adore chocolate and have a preference for robust whisky flavors, no-bake Kentucky bourbon balls might be up your alley. These delightful Southern sweets, ideal for social gatherings, holidays, and as gifts, pack a punch with bourbon, nuts, graham cracker crumbs and chocolate.

The recipe for bourbon balls is akin to rum balls’ and is easy to whip up since there’s no baking involved. The only cooking process here is the toasting of pecans that are later doused in bourbon for deep whiskey flavoring. The ingredients then come together to make a dough, which is rolled into bite-sized balls and dusted with cocoa powder and sugar. You can get nearly three dozen balls in one batch, making these perfect for sharing.

These bourbon balls tread the line between cookies and cakes. They might be mouth-watering for kids but they’re more suitable for grownups, as the whisky content remains uncooked due to the absence of baking. It’s a heady blend of delicious and boozy.

Glazed carrots are a classic side dish and yet another instance where the addition of whiskey can elevate a basic recipe. The sweet and earthy flavor of carrots would match up beautifully with the herbal and citrus notes of an Irish whiskey to create an irresistible dish for serving everywhere, from a weeknight dinner to the spread at your holiday table.

In these honey-glazed carrots, you can add a splash of whiskey to the pan along with the other glaze ingredients. The alcohol will mostly cook off while the carrots roast in the oven, but the flavor of the whiskey will remain and have your dinner guests pondering your secret ingredient.

Aside from Irish whiskey, you may want to consider bourbon. While Irish whiskey can provide a fresh taste, bourbon, with its caramel notes, can enhance the natural sweetness of the carrots. Which whiskey you select may depend on the time of year and the other foods you’re serving.

No one enjoys a flavorless pickle, but with whiskey added to the brine, that won’t be an issue. Boozy pickles have grown in popularity in recent years and there’s good reason. It’s a creative way to infuse the flavor of your favorite alcohol into crunchy, tangy fresh vegetables. These moonshine pickles are just one instance of the trend.

To give an extra kick to your next homemade refrigerator pickles, you can introduce a dash of rye whiskey into your brine concoction. Allow the pickles to brew in the refrigerator for a few days before consuming, to make sure the flavour is well absorbed. If making pickles seems like a chore, you could purchase a jar from the store, scoop out some brine and substitute it with whiskey for a comparable outcome.

After savouring the pickles, the spirited brine need not go to waste. Replenish the jar with more veggies to pickle or put it to use in creating a pickle juice cocktail.

A lovely barbecue sauce owes its popularity to the fusion and equilibrium of multiple flavours. An easy way to bring complexity to your homemade sauce is by adding whiskey. The bourbon’s smoky and oaky undertones help neutralize the strong flavour of peppers, like in this bourbon-chile barbecue sauce. The resulting sauce has a smoky, spicy, and sweet taste.

When including whiskey in your barbecue sauce, ensure it complements the other elements to bring about a harmony of flavours. Bear in mind that barbecue sauces considerably differ based on regional and personal tastes. Therefore, opt for a whiskey variant that matches your preferred style.

Beginning with just a splash of whiskey can keep your barbecue sauce from getting too overpowering. As it simmers, taste it and see if more whiskey is needed. Be aware that the longer the sauce cooks, the stronger its flavors will become.

The unique flavor profile of Bourbon whiskey, with whispers of caramel and toffee, makes it a perfect addition to your homemade caramel sauce. Planning to pour caramel sauce on ice cream, use it as a pastry filling, or add a dollop to your coffee? Incorporating whiskey can lift your dish a notch higher. Swirling bourbon into your caramel sauce results in the infusion of oak and vanilla tones which offer a unique and intricate depth of flavor.

In addition to enhancing flavor, bourbon serves to counter the excessive sweetness of caramel sauce as well. For those of you who find caramel sauces cloyingly sweet, introducing whiskey to the mix imparts a tinge of bitterness and a smoky essence which can balance out the flavors. Indulging in the rich, smooth taste of bourbon-spiked caramel is an elegant way to amplify your desserts and add a dash of finesse to your culinary repertoire.

Like blended whiskey, chocolate presents a multitude of flavors and complexities. The two combined have endless potential for pairings. Consider partnering them in your upcoming hot fudge sauce recipe. Stirring a few tablespoons of whiskey into your chocolate sauce not only augments its flavor but also lends a velvety smoothness to the palate.

Before embarking on your chocolate sauce venture, it’s first necessary to ensure that the flavors of your blended whiskey and chocolate are either similar or complimentary. I recommend tasting both your chocolate and whiskey together to ascertain their compatibility. If you happen to possess a variety of chocolates or whiskeys, indulge in a tasting session until you find a combination that aligns with your taste preferences.

For a conventional one-cup chocolate sauce recipe, you may kick off by incorporating two tablespoons of whiskey into your mixture of ingredients. Taste the concoction and add more whiskey until you can discernibly taste its flavor in the sauce. However, this might imply that you’ll need to simmer your sauce for a slightly prolonged duration to allow the sauce to thicken, compensating for the increased amount of liquid.

Regardless of whether it’s homemade or procured from a can, cranberry sauce often tends to receive a rather mediocre reception. Some people often find the sauce to lack flavor or perceive it as excessively sweet. Luckily, whiskey can be a game-changer here, and particularly, the bourbon variety, owing to its subtle notes of oak and caramel, could potentially enhance this quintessential holiday relish.

If you intend to enhance your canned cranberry sauce, pour the contents of the can into a bowl and infuse it with a dash of bourbon. Savour a spoonful, and if needed, add an extra splash of bourbon. This trick typically works best with the non-jellied type of cranberry sauce, not the jellied variant, which is supposed to be consumed as is. However, remember that since there’s no chance for the alcohol to evaporate, its taste will be rather potent and noticeable when served.

Making homemade cranberry sauce can become an interesting affair when you mix in some bourbon in the water while simmering the cranberries. This method is quite distinct from simply mixing bourbon with canned cranberry sauce. This is because it allows adequate time for the alcohol to cook off and infuse into the berries. This results in a more flavor-packed sauce that is not just your ordinary cranberry sauce.

Due to factors such as the fruit not being fully ripe or fresh, fruit pies might sometimes not meet your expectations. In such scenarios, whiskey can be a fantastic solution. It not only boosts the fruit’s flavor but also introduces delicate undertones, thereby enhancing the overall taste of the pie. Furthermore, it also helps strike the perfect balance in cases where the fruit filling is excessively sweet.

Selecting a whiskey type that complements the other ingredients in your recipe is of utmost importance. For instance, bourbon or Scotch whiskey goes well with apples, peaches, and cherries. On the other hand, you might want to consider a single malt or Irish whiskey for raspberry and blueberry pies, keeping in mind any spices or other flavorings you might be using.

When it comes to whiskey quantity, initiating with 2-4 tablespoons and then altering based on personal preferences is recommended. If your filling boasts a lot of liquid, it’s wiser to lean towards using lesser amounts of whiskey to prevent a runny pie.

Enhancing the taste of a beef stew is quite simple, and an excellent method involves deglazing the pan once the meat has been seared. If you incorporate whiskey as the liquid for deglazing, not only does the dish’s flavor get a notch higher, but the taste combines wonderfully with the stew’s tender meat and vegetables too. When you mix the brown bits stuck at the bottom of the pan, the dish becomes even more delicious.

The type of whiskey you choose for your beef stew can greatly impact its overall taste. With different whiskeys, you can achieve a variety of flavors; smoky, sweet, or woody, and elevate your stew’s taste even further. Begin with adding approximately half a cup of your chosen whiskey into the pan for deglazing, this way the caramelized bits get released. Proceed with the recipe you have, allowing the alcohol content to simmer off in the process. The robust flavor of the whiskey and its complexity leave your stew irresistibly tasty.

Whipped cream made at home is not just a tasty and flexible topping, but it can also be made more enjoyable by adding unique flavors like whiskey. The taste of the desserts will not only have an extra layer, but a whiskey flavored whipped cream can also add certain sophistication, especially during particular events.

When you are trying to select the correct whiskey for your whipped cream, the taste you are trying to achieve is an important factor. A rich bourbon-flavored whipped cream can add a pleasurable complementary taste, particularly to desserts like a pumpkin or pecan pie. Meanwhile, chocolate desserts like pudding will taste splendid with a smooth Irish whiskey-flavored whipped cream.

It’s important to note that you don’t want to use more than 1-2 tablespoons of whiskey in your whipped cream. Use too much and you may end up with a watery or grainy texture. To ensure a good whipping, all ingredients should be chilled, including the whiskey. Start by whisking the cream until it begins to thicken, then gradually add the whiskey and sugar. Continue whisking until the cream forms stiff peaks. Be careful not to over-whip the cream, as it can become grainy and unappetizing.

Read the original article on Tasting Table.

CANNES, FRANCE – MAY 10: Grey Goose Cellar Master Francois Thibault (L) and Jessica Chastain at the ‘355’ cocktail party, with DIRECTV and The Hollywood Reporter on the Grey Goose Terrace on May 10, 2018 in Cannes, France. (Photo by Nicholas Hunt/Getty Images for The Hollywood Reporter)

According to DISCUS, sales of super premium vodka account for over $1.1 billion in annual revenue. But 25 years ago, nobody was paying $30 for a bottle of clear, odorless spirit. The liquid was coveted for its value, not its quality. So, when Grey Goose launched in 1997, it was nothing short of revolutionary. Cellar master Francois Thibault was plucked from the world of cognac, by booze impresario Sidney Frank, and tasked with creating a vodka that was well-textured and expressive of its ingredients. The rest is history.

Today, bottles of super premium vodka crowd backbars and bottle shops. And Grey Goose continues to exert its dominance in the space. It not just one of the first examples to exist; it remains one of the best.

The most recent validation of this come’s by way of Taster’s Club—an online subscription service, curating boxers for spirits enthusiasts. Earlier this year, the company ranked its vodkas out of hundreds of selections available on the site. Grey Goose came out on top.

Most impressive for the brand is that little has changed since it first hit the market. Thibault still relies on the same recipe of winter wheat, sourced from Picardy, France, and spring water from Gensac-La-Pallue. This exacting recipe is run through a five-column distillation process and results in a soft and round liquid, which carries subtle clues of orchard fruit and anise. It’s clean and indelibly capable of standing firmly at the center of a vodka martini.

And speaking of vodka martinis, Grey Goose recently launched a line of ready-to-drink offerings in the bottle. How can the brand deliver quality and consistency in this format? And just why, exactly, is this specific spirit so well-suited to this particular preparation? We sat down with the Thibault to find out.

Vodka can be distilled from absolutely anything. How did you land on French wheat for Grey Goose?

Francois Thibault: “When Sidney [Frank] came to me and asked me to create a vodka, he asked me to do extensive research on the category. And what I learned is that the first ingredient used to make vodka in Eastern European counties was wheat. It wasn’t potatoes. The next thought I had was that there’s no way we’re going to fetch those ingredients from outside of France, because we have this incredible bread basket right here in our own country. I found farmers in Picardy that had been doing it for generations. But they weren’t growing it for vodka. They were growing it for bread and pastries.”

So, the key ingredient behind world-class baked goods — croissants and baguettes — can also enhance the quality of vodka?

FT: “Absolutely.”

What prompted the entry into the RTD sector?

FT: “Our research across the US market revealed that while consumers appreciate a complex drink when out, they prefer something simple yet high-quality at home. We aimed to cater to this preference by creating an easy-to-consume martini while also allowing consumers the freedom to modify it to their taste. They could do this either by shaking, stirring, or adding their favorite garnish. The bottled product contains 35% ABV, suggesting it needs some dilution. I’d recommend stirring it with ice. Alternatively, you could store it in the freezer and pour it into the glass directly when ready to consume.”

How did you land on the exact proportions for the drink?

FT: “We did intense consumer market research, because ultimately there are as many martinis as there are people. Maybe for you it’s dry. For us French it’s not very dry. About 20% of the bottle is vermouth.”

When it comes to vermouth, that’s a product that can degrade with time on the shelf. How are you ensuring shelf stability?

FT: “Vermouth by itself, it does change with time. It changes color, for instance, doesn’t necessarily affect the quality of it. It’s part of the life of the Vermouth. But when you have it in the bottle with the vodka, the Grey Goose preserves it.”

And what makes Grey Goose in particular, so well suited to the martini format?

FT: “It’s like when you’re cooking in the kitchen. You need a symbiosis between the ingredients. And that’s one of the great abilities of Grey Goose is to make the vermouth and the garnish shine. There’s an alchemy of flavors. When you have good ingredients together, 1+1 can equal three.”

Mumbai, INDIA: Grey Goose Maitre De Chai (Cellar Master) Francois Thibault raises his glass at the launch of Grey Goose Vodka in Mumbai, 19 January 2006. Thibault demonstrated the art of tasting Grey Goose vodka and mixing cocktails.The vodka is made from 100 percent fine French wheat from the Beauce of France, with a five-step distillation process, and has a largest market in the United States. (Photo credit: SEBASTIAN D’SOUZA/AFP via Getty Images)

Island Co. Rum Inc. may continue to pursue one of its three counterclaims in a trademark infringement suit against it, but its other counterclaims were dismissed without prejudice, a federal court ruled.

Island IP Acquisitions LLC said that it purchased trademarks, social media accounts, and domain names from a bank that were previously owned by Island Co., Spencer Antel, and Island Rum. Island IP sued for trademark infringement, among other claims, alleging that the defendants were continuing to use the intellectual property. Island Rum asserted three counterclaims in response to the suit, which Island IP moved to dismiss. All of …

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CANNES, FRANCE – MAY 10: Grey Goose Cellar Master Francois Thibault (L) and Jessica Chastain at the ‘355’ cocktail party, with DIRECTV and The Hollywood Reporter on the Grey Goose Terrace on May 10, 2018 in Cannes, France. (Photo by Nicholas Hunt/Getty Images for The Hollywood Reporter)

According to DISCUS, sales of super premium vodka account for over $1.1 billion in annual revenue. But 25 years ago, nobody was paying $30 for a bottle of clear, odorless spirit. The liquid was coveted for its value, not its quality. So, when Grey Goose launched in 1997, it was nothing short of revolutionary. Cellar master Francois Thibault was plucked from the world of cognac, by booze impresario Sidney Frank, and tasked with creating a vodka that was well-textured and expressive of its ingredients. The rest is history.

Today, bottles of super premium vodka crowd backbars and bottle shops. And Grey Goose continues to exert its dominance in the space. It not just one of the first examples to exist; it remains one of the best.

The most recent validation of this comes by way of Taster’s Club—an online subscription service, curating boxes for spirits enthusiasts. Earlier this year, the company ranked its vodkas out of hundreds of selections available on the site. Grey Goose came out on top.

Not much has altered since the brand was first introduced. Thibault still depends on the same blend of winter wheat sourced from Picardy, France, and spring water from Gensac-La-Pallue. This particular recipe undergoes a five-column distillation process, resulting in a refined and smooth liquor with subtle hints of orchard fruits and anise. The outcome is a clean drink that confidently holds its own as the heart of a vodka martini.

In relation to vodka martinis, Grey Goose has recently released a range of ready-to-drink options in the bottle. How does the company ensure quality and uniformity in this format? Why is this unique spirit exceptionally suited to this specific preparation? We had a conversation with Thibault to understand more.

Certainly, vodka can be distilled from virtually anything. How did you end up choosing French wheat for Grey Goose?

Francois Thibault: “When Sidney [Frank] approached me to develop a vodka, he requested that I research extensively on the category. My findings revealed that the initial ingredient utilized to make vodka in Eastern European countries was wheat, not potatoes. The subsequent idea I had was that we wouldn’t source these components from outside France, given that we have an extraordinary granary right within our nation. I discovered farmers in Picardy who have been cultivating this for generations. However, they weren’t producing it for vodka but for baking bread and pastries.”

Is it possible that the ingredient responsible for world class pastries—like croissants and baguettes—could improve vodka?

FT: “Precisely.”

What made you decide to delve into the RTD sector?

FT: “Our observation of the market in the United States revealed that people like to indulge in complex, intricately made drinks while out, but prefer something of high quality yet simple when at home. The goal, then, was to create a martini that was easy to consume, yet still offered freedom to consumers to personalize it by shaking, stirring, or adding their preferred garnish. The bottle contains 35% ABV, so dilution is needed. I suggest stirring it with ice. You can also place it in the freezer and then pour it directly into the glass.”

How did you land on the exact proportions for the drink?

FT: “We conducted extensive consumer market studies because there are as many variations of martinis as there are individuals. Perhaps for you, it’s dry. For us French, it’s not particularly dry. Approximately 20% of the bottle is vermouth.”

With regards to vermouth, it’s a product that can deteriorate over time on the shelf. How do you make sure of shelf stability?

FT: “Vermouth on its own, does change over time. It changes color, for example. This doesn’t necessarily alter its quality. It’s just part of the Vermouth’s lifecycle. However, when combined with vodka in the bottle, the Grey Goose vodka ensures its preservation.”

And what makes Grey Goose in particular, so well suited to the martini format?

FT: “It’s like when you’re cooking in the kitchen. You need a symbiosis between the ingredients. And that’s one of the great abilities of Grey Goose is to make the vermouth and the garnish shine. There’s an alchemy of flavors. When you have good ingredients together, 1+1 can equal three.”

Mumbai, INDIA: Grey Goose Maitre De Chai (Cellar Master) Francois Thibault raises his glass at the launch of Grey Goose Vodka in Mumbai, 19 January 2006. Thibault demonstrated the art of tasting Grey Goose vodka and mixing cocktails. The vodka is made from 100 percent fine French wheat from the Beauce of France, with a five-step distillation process, and has the largest market in the United States.

Puerto Rico’s Don Q Reserva de la Familia Serralles emerged victorious at the rum industry’s premier event. This event takes place annually, where rum enthusiasts flock to the Caribbean to rejoice both, spirits based on molasses and premium rhums agricoles during Caribbean rum week. At the grand finale of such festivities, the sixth annual Caribbean Rum Awards bestow the year’s best bottles and producers with their highest distinctions.

The finest bottle of the year 2023 was mentioned as Don Q Reserva de la Familia Serralles, an unusual release that was first conceived in 1994. This was the year when the Serralles family aged a specific rum inside charred American white oak barrels. From these 36 barrels, they chose the best samples to curate this exceptional batch.

The runners-up in the competition included Neisson Zwetol (gold), a title derived from the Creole term for ‘star’ and encased in Jura’s wood, Mount Gay Single Estate (silver), making a mark for sugar cane plucked from special fields, and Papa’s Pilar Ernest (bronze), a tribute to Ernest Hemingway in liquid form.

“This year’s Caribbean Rum Awards St Barth was incredible,” stated Alexander Britell, the editor and founder of Caribbean Journal and the co-creator of the Caribbean Rum Awards St Barth. “The vast variety of rums showcased the amazing range and exquisite caliber of Caribbean rums.”

The celebration concluded a week filled with social gatherings, rum tastings, special classes, and pairing meals across St Baths island, with the finale competition held at Rosewood Le Guanahani St Barth resort.

Rhum Neisson from Martinique emerged as the most awarded brand this year, clinching double gold in three distinct categories. The title of Best Gold Rum of the year was given to Trinidad’s Island Company Rum, while Flor de Cana secured the award for best branding. The title of the best rum maker was bestowed upon Yves Assier de Pompignan of Martinique.

Building on previous years, the Caribbean Rum Awards introduced a fresh category in the competition: cane rum, emphasizing on rums distilled from cane juice. Grenada’s Renegade Rum Single Farm Origin Dunfermline was the first to win the double gold in the 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 fantastic rums and emerging distilleries attend and showcase their rums, as well as support from the longstanding agricole producers,” expressed Christopher Davis, the brain behind Rhum Room St Barth and the Caribbean Rum Awards St Barth. “The week was incredibly successful and has sparked some stellar ideas for 2024.”

The panel of judges was full of esteemed personalities; Alexander Britell, co-founder of the Caribbean Rum Awards and the mind behind Caribbean Journal; Guy Britton, the chief editor of Caribbean Journal; Christopher Davis, a rum connoisseur and the creator of the Rhum Room St Barth; Peter Berntsen, COO of Empire Social Lounge in Miami; Myssi Davis, the originator of Rum Traveler; Jose Antonio Hernandez-Solaun, the president of the Miami section of the International Wine and Food Association; rum specialist Ivan Jivkov; Simons Chase, the chief editor of Cuba Journal; and international star Chef Guy Ferdinand.

The world of whiskey is so vast and complex that, for some, the very act of learning about the spirit is considered a hobby. There are many varieties of whiskey, as well as many methods of whiskey production that can impact the drinking experience. If you have ever looked at a bottle and wondered what the term triple distilled means, we have the answer for you. Triple distillation is a particular production style that often results in what some consider to be better flavors. Let’s look at how it works and why it is worth trying.

Whiskey has two primary ingredients: Grain — usually barley, though others may be included — and water. To make the spirit, the grain is soaked in water, heated, mashed, fermented, and the liquid produced then finally distilled before being left to mature in barrels. This distillation step is meant to purify the whiskey and concentrate its flavors as well as its alcohol content. Each time the whiskey undergoes distillation, it rounds out the tasting notes and removes sharp, noxious, and unpleasant odors and flavors from the end product, making for a milder and smoother drink overall.

Read more: The 25 Best Bourbon Brands, Ranked

As a variety of whiskey that involves more time and effort, triple-distilled whiskey is usually priced higher than other versions of the spirit. This means that for most budgets, it tends to be a splurge item or a special occasion buy. Even then, you may wonder if the resulting liquor is actually superior to single or double-distilled whiskeys. The answer is: It depends. For someone who likes a lot of character to their whiskey, it probably won’t be, since this process will mellow a lot of the bite and quirks that the spirit might have otherwise. For those who want a whiskey that is easy to sip neat and that will appeal more broadly to guests when entertaining, this crowd-pleaser might be worth the extra expense.

It is worth noting, however, that triple-distilled whiskey should really only be invested in if you plan on drinking it straight or in cocktails where the flavor of the whiskey is extremely central, like a Boulevardier cocktail. In cases where you are using whiskey to cook, bake, spike your hot cocoa, or make a batched cocktail, the enhanced flavor won’t be noticed. For these purposes, you are better off opting for a more moderately-priced bottle.

Read the original article on Tasting Table.

Michter’s Distillery is named “World’s Most Admired Whiskey” by Drinks International, becoming the first American brand to receive the prestigious honor.

Throughout the lion’s share of the 21st century, Michter’s has enjoyed its status as one of the premier names in American whiskey. But now, the Kentucky-based distillery can lay claim to a new title: king of the global whiskey-making game. This week, it was named “World’s Most Admired Whiskey” in the annual list of top 50 producers published by Drinks International.

Now in its third edition, the yearly ranking is formed by surveying a consortium of “independent whisky experts from across the globe,” according to the magazine’s website. Those industry veterans are asked to evaluate brands by way of a number of key metrics, including quality and consistency, price-to-quality ratio and strength of marketing.

Using that rubric, Michter’s bested the field—which was something of a coup, as this was the first time that an American distillery had received the top prize. Indeed, in hauling home the hardware, Michter’s beat out Yamazaki—the pride of Japan—and Ardbeg, a perennial darling among scotch enthusiasts.

“For decades, American distillers have been working hard to produce outstanding whiskeys,” stated Michter’s president Joe Magliocco, following the announcement. “To finally see this international recognition for a whiskey made in the U.S. is absolutely wonderful.”

It’s been an unpredictable journey for Magliocco and his team. In the late ‘90s, he procured the trademark to the Michter’s name for merely $245. The distillery, which was defunct at the time, had a legacy dating back to pre-Revolutionary War Pennsylvania. He then promptly established his business in Shively, Kentucky, and engaged top talent from the bourbon industry to assist with the production. Fast forwarding to 2020, the brand was already breaking world records with the sale of a single barrel for over $200,000 (it was a 10-year-old bourbon that was auctioned off for a Covid-related charity).

Setting high records is not a rarity for Michter’s. In 2013, it unveiled its Celebration Sour Mash. This exclusive blend of ultra-aged bourbon and rye was priced at $4,000 a bottle, marking it the costliest American whiskey release of that time. The label’s fourth edition was released earlier this year, with a mere 328 bottles priced at a soaring $6,000 per decanter. However, finding one at half this price today would be a stroke of luck.

Even so, the distillery wouldn’t have garnered this recent recognition had it solely marketed top-shelf products. In its U.S. 1 lineup of bourbon and rye, the brand consistently produces a tastefully delightful small batch bourbon, which is aged for more than 8 years and priced affordably within the $40-$50 range.

Despite the relatively slow progress of American whiskey within European markets, Michter’s stands as a notable outlier. The esteemed London, Paris, and Berlin bars frequently feature its 10-year-old bourbon and rye, dripping in a signature wax seal. The brand considers their recognition to be a significant moment that may potentially forecast future success for the broader category, reminiscent of the infamous “Judgment of Paris.”

“The implications of this award for both Michter’s and the broader American whiskey community fill me with immense pride,” expresses Andrea Wilson, Michter’s Master of Maturation. “Though we’ve long believed in our methods domestically, it’s a common sight to witness bourbon automatically relegated to the lower shelves when traveling internationally. So, to witness it finally achieving such lauded recognition is beyond thrilling.”

The international community may now finally give the term “whiskey” the respect it deserves.

Click here to view the complete list of most admired whiskey producers.

Michter’s has made a major inroad for American whiskey on the global scene.

Many of us know that vodka can be made from various grains like potatoes, corn, rice, rye, and wheat, but did you know it can be made from fermented tulip bulbs? In 2017, the Netherlands distillery Clucius Craft Distillers released its handcrafted Dutch Tulip Vodka, a premium vodka made from tulips grown in the clay soil near the Dutch coastal dunes. The distillery currently produces two varieties of tulip vodka. Clucius Tulip Vodka is handmade from a combination of tulip bulbs and other grains and described by the makers as “a pristine and smooth vodka with gentle mineral tones, fresh floral aromas, and a subtle nutty twist.” This bottle runs about $40 and can be mixed in a cocktail or served straight.

Clucius Tulip Spirit Prestige is the premium counterpart, is made entirely of tulip bulbs (containing about 350 bulbs per bottle), and is limited in production. This exclusive vodka will cost you about $370. Both of the Clucius vodkas have an ABV of 40%. To buy the elusive bottles in-store, you may have to travel to the Netherlands since both bottles are not easy to find in the U.S. and are primarily sold in local Dutch stores. However, you may be able to have it shipped to you from online marketplaces like Cask Cartel Premium Spirits, although at a much heftier price tag.

Read more: The Ultimate Vodka Brands, Ranked

The Dutch are proud of their tulips, and they have good reason to be. There is a rich history of tulips in the Netherlands, and cities like Amsterdam and Holland are home to some of the most extensive and exquisite tulip gardens in the world. Clucius Craft Distillers is named after 16th-century Dutch botanist and gardener Carolus Clusius, who was largely responsible for introducing tulips to the Netherlands. The private craft distillery has a patent-pending production process that involves fermenting 100 percent Dutch tulip bulbs by hand and using water that the Dutch sand dunes have purified.

After testing various methods, innovators Joris Putman and Bart Boucher, his cousin, discovered a method to distill tulip bulbs, a process that is known to be quite complicated. Their distillery currently utilises thousands of tulip bulbs each day for its vodka manufacturing procedure, one which results in absolutely no waste. The leftover tulip bulb components are fed to the cattle by a nearby farmer while the water is recycled.

The water employed for producing Clucius vodka is remarkable due to its exclusive sourcing and high grade. According to the makers, the water is globally recognised for its clear taste, purity, and quality.

Those who are not familiar with the vodka manufacturing process should know that vodka is composed of roughly 60% water, with the remaining 40% being ethanol derived from fermenting fruit, grains, vegetables, or in this case, tulip bulbs. Bar professional and “Vodka Distilled” author Tony Abou-Ganim states that, “Water has a profound influence on the final product’s character and adds to the texture and mouthfeel.”

Therefore, it might be assumed that vodka made with water naturally filtered through Dutch sand dunes could possess a superior taste compared to vodka made with ordinary tap water. If you get a chance to taste this rare, top-of-the-line spirit, you can discern for yourself whether the floral notes are evident in the vodka and if the water truly enhances the flavour.

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Puerto Rico’s Don Q Reserva de la Familia Serralles nabbed the top spot at the most important event of the rum realm.

Annually, the rum industry holds a gathering in the Caribbean to commemorate both molasses-based spirits and premium rhums agricoles during Caribbean rum week. The week culminates in the sixth annual Caribbean Rum Awards where the best bottles and producers of the year are recognized.

The best bottle of 2023 award was presented to Don Q Reserva de la Familia Serralles. This unique bottle was first created in 1994 when the Serralles family stored a special rum in charred American white oak barrels. The finest samples from the 36 barrels were selected to produce this exceptional batch.

Other notable mentions include Neisson Zwetol (gold), which derives its name from the Creole word for star and comes in Jura wood packaging; Mount Gay Single Estate (silver), which is made from sugar cane harvested from specific fields, and Papa’s Pilar Ernest (bronze), a tribute to Ernest Hemingway in liquid form.

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The Caribbean Rum Awards St Barth was an outstanding success this year,” according to the publication’s editor and publisher, Alexander Britell. “The remarkable range of Caribbean rums showcased their astonishing quality and diverse flavors.”

The week-long fest was chock-full with parties, tastings, masterclasses and pairing dinners throughout St Baths island, culminating with the final competition at the Rosewood Le Guanahani St Barth resort.

Rhum Neisson from Martinique emerged as the most lavishly awarded brand, bagging double gold in three classes. Island Company Rum from Trinidad was recognized as the Best Gold Rum, while Flor de Cana seized the accolade for best branding. Rum maker of the year went to Yves Assier de Pompignan from Martinique.

Elevating from the traditional format, a fresh category, cane rum, was introduced into the competition by the Caribbean Rum Awards, focusing on rums produced from cane juice. The first-place honor under the fresh category went to Renegade Rum Single Farm Origin Dunfermline from Grenada, receiving double gold.

“The Caribbean rum realm is more intriguing than ever, with rhum agricole at the core of the excitement,” affirmed Guy Britton, the main overseer at Caribbean Journal.

Regarding the Rhum Blanc Guadalupe category: The accolade of double gold was conferred upon Rhum Karukera 50, gold was bestowed on Reimonenq Coeur de Chauffe, Rhum St Barth 50 was honoured with silver, and Damoiseau 69 was awarded the bronze.

In the domain of Rhum Blanc Martinique, Rhum A1710 La Perle clinched double gold, Neisson Dekolaj secured gold, Baie de Tresor grabbed silver, and Rhum JM 50 took home bronze. Moving to Vieux Agricole, Rhum Neisson Vieux Bio bagged double gold, Rhum Karukera L’insolite procured gold, Longueteau Vieux claimed silver, and Damoiseau Vieux achieved the bronze.

“We witnessed some top-notch rums and emerging distilleries showcasing their rums, besides the enduring support from our agricole producers,” remarked Christopher Davis, the architect of Rhum Room St Barth, and joint founder of the Caribbean Rum Awards St Barth. “The week was rewarding, and we have some thrilling plans for 2024.”

Among the panel of judges were Alexander Britell, the co-founder of the Caribbean Rum Awards and the editor and publisher of the Caribbean Journal, Guy Britton, the managing editor of Caribbean Journal, and rum connoisseur Christopher Davis, who is also the founder of the Rhum Room St Barth. Others on the panel were Peter Berntsen, the COO of Empire Social Lounge in Miami, Myssi Davis, the founder of Rum Traveler, and Jose Antonio Hernandez-Solaun, the president of the International Wine and Food Association’s branch in Miami. Also, rum specialist Ivan Jivkov, Simons Chase, the editor of Cuba Journal, and globally celebrated Chef Guy Ferdinand were included.