Liquor-articles 2128

Lake Norman is definitely a place you don’t want to miss if you’re a whiskey enthusiast and enjoy live music. The good news is that this beloved spot is expanding! Bin110, owned by Andy Upchurch and his wife, Tallie, is getting a makeover that will triple its occupancy, going from six tables inside to 15-20 tables.

The renovation plans include new bathrooms, an expanded kitchen, and more space for entertainers. Although the bar is currently still open, it will eventually shut down for 4-6 weeks to knock down the wall between the existing space and the one next door. This expansion is expected to be completed after Thanksgiving, and the Upchurches plan to reopen by January.

The upgraded space will grow from 1,500 square feet to 2,500 square feet. While the outdoor seating will remain the same with 30-40 seats available, there will be a significant increase in indoor seating. Andy Upchurch jokingly expressed his wish to go to sleep and wake up to a finished project.

In terms of food offerings, Bin110 currently serves small bites. However, with a bigger kitchen, they plan to open for brunch on Saturdays and Sundays. In addition to brunch, they will also introduce a variety of tasty food options, including different types of flatbreads. So, you can sip on your favorite whiskey while enjoying a delightful meal.

Since its opening in November 2017, Bin110 has become one of the top upscale night spots in the Lake Norman area. The bar takes pride in its extensive beverage selection, with nearly 450 whiskies and 100 wines, most of which are available by the glass. Furthermore, Bin110 is known for its live entertainment, hosting 150 acts each year. Their lineup includes a range of musical genres, from ’80s and ’90s rock to country. Notably, the bar has even welcomed talented singers from popular shows like “The Voice,” “American Idol,” and “America’s Got Talent.”

Moving forward, Bin110 aims to provide more space for entertainers, allowing them to bring in larger bands. They also plan to enhance the overall sound system quality and install acoustic panels to create a comfortable atmosphere where guests can enjoy live music and hold conversations simultaneously.

Before starting Bin110, Andy Upchurch had a successful career as a financial adviser for three decades, while Tallie Upchurch worked in the pharmaceutical industry, despite her degree being in hospitality. Together, they have accomplished their goal of creating a bar they would personally love to patronize, offering an extensive selection of whiskies and wines. Customer service is also a top priority for them, and Andy takes pride in training his staff in the art of whiskies, certifying 300 individuals as bourbon stewards.

Apart from their dedication to providing great service, the Upchurches are also passionate about offering unique tasting experiences. They frequently travel to Napa, California, with patrons to explore new wine offerings. To stay updated with all the happenings, make sure to follow Bin110 on Facebook and Instagram.

The Upchurches are proud of the work they do and are grateful to be able to do it in their local area. They appreciate the convenience of staying close to home rather than having to drive 25 miles to Charlotte.

To experience the wonderful world of Bin110, pay them a visit at 19712 One Norman Blvd Suite 110, Cornelius, NC 28031. You can also check out their menu and stay connected with them on Instagram: @bin110lkn

Unleashing Fun in the Collegiate Summer League

In a surprising turn of events, Capitol Broadcasting Company, based in Raleigh, has recently acquired the Coastal Plain League, bringing along a fresh wave of enthusiasm. With the appointment of new commissioner Chip Allen, formerly associated with the Durham Bulls, there is a strong push to infuse the collegiate summer league with a minor league attitude. “We want to make it all about fun,” expressed Allen, who is fervently working on revamping the league experience. And a significant step towards achieving this goal is the recently cemented partnership/sponsorship between the Coastal Plain League and Blue Shark Vodka, based in Wrightsville Beach.

The partnership has already begotten exciting results for two Coastal Plain League teams, the Wilmington Sharks and Holly Spring Salamanders, marking a promising start to this collaboration. As Allen stated, “We’ll be rolling out more this year,” hinting at the potential for expansion and inclusion of all 14 teams that play in the South.

As part of this collaboration, Blue Shark Vodka will be serving their pre-mixed cocktails on tap, with signature concoctions such as the “Pinch Hitter” and the “Home Run.” Mark Bloomquist of Blue Shark Vodka proudly proclaimed, “We’re the No. 1 spirit in North Carolina, and we are coming off big wins at the SIP Awards. That means a lot to me because the judges are consumers.”

However, this partnership is about more than just business; it is a celebration of America’s favorite pastime. Mark Bloomquist, a devoted baseball fan, shares his personal connection to the sport, saying, “I’ve been a baseball fan all my life.” To add to the sentimental value, Bloomquist’s son and fellow Blue Shark executive, Brett Bloomquist, once played for the Wilmington Sharks during his college years. Such profound connections only emphasize the genuine love for the game that underpins this partnership.

Looking ahead, Bloomquist is eagerly planning meetings with team officials, intending to strengthen ties and foster a genuine sense of camaraderie. Moreover, he has been actively engaging with local leaders in Wilmington, illustrating his commitment to the community.

Aside from infusing the league with Blue Shark Vodka’s spirit, Bloomquist also has plans for the beer garden at Buck Hardee Field in Wilmington. Describing his vision as a means to “fix” rather than change the existing space, he plans to introduce a canvas shade to shield fans from the sun. In a nod to the collaboration, the revamped beer garden will be aptly christened the “Shark Cage.”

Allen commended Bloomquist’s unwavering belief in baseball, remarking, “It’s great that he wants to support these players.” The partnership between the Coastal Plain League and Blue Shark Vodka promises to inject a renewed sense of excitement and entertainment into the league by combining the love for the game with the enjoyment of refreshing libations.

As this unique collaboration unfolds, baseball fans can look forward to a thrilling summer league experience. By supporting their favorite teams and relishing Blue Shark Vodka’s delectable cocktails, fans will contribute to the growing synergy between baseball and leisure. So, immerse yourself in this captivating journey as the Wilmington Sharks and the Coastal Plain League embark on an exciting vodka sponsorship venture. Cheers to a summer filled with fun, laughter, and the pure joy of America’s cherished pastime!

Stay connected to the latest food news in the area by signing up for the Port City Foodies newsletter and following us on Facebook and Instagram. For more information, reach out to Allison Ballard, the food and dining reporter at the StarNews, at aballard@gannett.com.

This article was originally published on Wilmington StarNews: Wilmington Sharks and the Coastal Plain League Start Vodka Sponsorship.

Introducing The Prelude: Fortune’s Fool’s First Whiskey

Fortune’s Fool, a newly established whiskey company, has just released its first-ever rye whiskey, known as The Prelude. Created by CEO Juliet Schmalz, this rye has been aged for less than three years but possesses the flavor, color, and complexity typically found in much older whiskeys. Excitingly, The Prelude straight rye whiskey is now available, bottled at a robust 109.6 proof, with a suggested retail price of $40.

Schmalz explains that The Prelude was produced, finished, and barrelled on January 2, 2021, making it slightly below the standard three-year aging period. However, its taste surpasses expectations, with its mature and sophisticated profile defying its youth. With a smooth and spicy character, this rye showcases a delicate balance of flavors, including notes of caramel and butterscotch. Schmalz reveals that customers are often taken aback by how refined and delicious The Prelude is, as they expect a younger whiskey to be harsher and hotter. Surprisingly, despite its high proof, it doesn’t taste as fiery as one would expect.

Juliet Schmalz, standing proudly alongside her aging barrels of whiskey, runs Fortune’s Fool alongside her husband, Steve Sorrel, who serves as the company’s CFO. While she previously worked as an anesthesiologist in private practice, her passion for whiskey led her to pursue formal education in Kentucky before venturing into the world of whiskey distillation with her husband. Although bourbon will be the cornerstone of Fortune’s Fool, the decision to release a rye as their inaugural offering arose from its readiness for market. The company’s first bourbon release is expected in 2025, pending a four-year aging process.

Unveiling the secret behind The Prelude’s exceptional quality, Schmalz assertively points to the barrels. While she takes pride in her choice of yeast and the carefully crafted rye mash bill (comprising 62 percent rye, 30 percent corn, and 8 percent malted barley), it is the barrels that truly elevate the whiskey. Exclusively aged in the finest barrels from Seguin Moreau Cooperage in Napa Valley, The Prelude is bestowed with a unique character. Unlike typical manufacturing processes, where barrels are heated using steam and gas, Seguin Moreau barrels undergo open-air seasoning for 24 months before being expertly charred and toasted over oak fires. Schmalz emphasizes that up to 80 percent of a whiskey’s flavor is determined by the barrel, making it an investment well worth making for the quest to produce exceptional products. The moment Schmalz discovered Seguin Moreau Cooperage, she knew she had found the perfect partner for Fortune’s Fool.

The company’s name, Fortune’s Fool, pays homage to William Shakespeare’s iconic play, Romeo and Juliet. As the CEO, Juliet Schmalz humorously reflects on her life with an instantly recognizable name that has accompanied her for half a century. Growing up with red hair, freckles, and the name Juliet, when brainstorming names for their whiskey company, it only felt appropriate to draw inspiration from Romeo and Juliet. During the exploration of the play, a particular line caught their attention: “Oh, I am fortune’s fool.” That line resonated deeply with the couple, leading them to adopt it as their whiskey’s name.

In line with the Shakespearean theme, each release of Fortune’s Fool whiskey will be named after parts of a play. The Prelude, the debut expression, was given its name to signify the exciting beginning of the company’s journey. Schmalz recommends savoring The Prelude neat or in a classic Manhattan cocktail. Whether enjoyed on its own or mixed, this rye whiskey showcases its versatility and exceptional quality. For a Manhattan, she suggests blending four parts rye with one part vermouth, adding a touch of orange bitters, and garnishing with a hint of orange zest rubbed around the rim of the glass.

Fortune’s Fool proudly presents The Prelude, a rye whiskey that defies tradition and exceeds expectations. With passion, creativity, and a commitment to using unparalleled barrels, Juliet Schmalz and her team are dedicated to crafting the very best whiskey products possible. So raise a glass to Fortune’s Fool and indulge in the exquisite taste of The Prelude.

Celebrating 135 Years: Four Roses’ Small Batch Limited Edition 2023

For the past 16 years, Four Roses has been known for its annual Small Batch Limited Edition releases. In celebration of its 135th anniversary, the distillery is once again launching its highly anticipated 2023 blend. This year’s edition features a particularly impressive addition, making it all the more exciting for whiskey enthusiasts.

Four Roses is renowned for its unique approach to bourbon production. With 10 different recipes, crafted from two mash bills and five yeast strains, each individual batch is labeled with a distinctive four-letter code, such as OESK. While the core Four Roses bourbon is a combination of all these recipes, the annual small batch release offers a continually evolving amalgamation.

The Four Roses 135th Anniversary 2023 Small Batch Limited Edition comes in at a robust 108 proof (54 percent ABV) and is comprised of four hand-selected bourbons by master distiller Brent Elliott. The blend consists of 40 percent 14-year-old OESK, 35 percent 12-year-old OESV, 20 percent 16-year-old OESV, and a mere five percent of the unique 25-year-old OBSV recipe – the oldest whiskey ever included in this special blend. Each bottle of the 135th Anniversary Limited Edition Small Batch is individually hand-numbered, making it a true collector’s item. With only 15,060 bottles released, it’s a highly coveted addition to any whiskey lover’s collection.

Reflecting on the creation of this blend, Elliott expressed his excitement about the celebration of Four Roses’ storied bourbon tradition. “In crafting this blend, I wanted to create an elegant bourbon worthy of the brand’s heritage,” he said. “Each of the 12, 14, and 16-year-old batches possesses unique characteristics that complement each other perfectly.” He went on to explain how he meticulously selected additional batches of varying ages and recipes to add an extra layer of complexity. Ultimately, Elliott decided on the inclusion of the 25-year-old OBSV, as it melded seamlessly with the other batches, offering an added depth and complexity to the final blend.

When it comes to tasting notes, the Four Roses Small Batch Limited Edition 2023 offers a delightful sensory experience. On the nose, delicate aromas of allspice, vanilla, and elegant oak intertwine with hints of cinnamon and clove. The palate delivers an array of flavors, with rich layers of honey and rye spice, balanced by notes of berries and pear, leading to a long, smooth finish.

This year’s release not only marks a celebration of Four Roses’ rich history but also showcases the brand’s refreshed packaging. The 2023 Limited Edition Small Batch is the first to feature updated details, including a new logo and an engraved rose cluster on the bottle’s cork.

For whiskey aficionados and collectors alike, the Four Roses 135th Anniversary 2023 Small Batch Limited Edition is undoubtedly an essential addition to their shelves. With its meticulously crafted blend and limited availability, this release exemplifies the excellence and legacy that Four Roses has cultivated over the past 135 years.

To get your hands on a bottle of this exclusive release, visit the Four Roses website at fourroses.com. Priced at $200, it’s an investment in both history and exceptional whiskey. Don’t miss out on the opportunity to experience this exquisite Small Batch Limited Edition firsthand.

Title: A Dynamic Duo’s Journey to Success in Downtown Aiken

Have you ever experienced the excitement of starting fresh in a new city? For Jessica and Elier Alberto, their move from Miami to Aiken late last year was not just about finding a new home; it was about embracing a new beginning full of opportunities. Their enthusiasm for their new hometown is so contagious that they are now preparing to launch not just one, but two businesses in downtown Aiken.

The first of their ventures, Tailored Gents Boutique, is set to open its doors later this month at 345 Hayne Ave. S.W. Known for its impeccable customer service and quality merchandise, this unique boutique will offer both men and women’s apparel and accessories. The idea to include women’s clothing came as a response to the overwhelming inquiries they received from customers. At Tailored Gents, you can expect to find a carefully curated collection of leisure and golf attire that strikes a perfect balance between comfort and style. From designer sunglasses to perfumes and shoes, this boutique will cater to all your fashion needs.

Their second business, Rhumba Rum & Cigar Lounge, is expected to make its grand debut in December at 321 Richland Ave. West. Keeping in line with Aiken’s charm, this lounge will provide a welcoming and sophisticated ambiance for cigar enthusiasts. To clarify any concerns, Jessica emphasized that smoking will only be permitted outdoors, ensuring a pleasant environment for everyone. Rhumba will house an indoor humidor, allowing guests to purchase the finest cigars while enjoying the atmosphere. For those seeking an elevated experience, memberships will be available, offering access to temperature-controlled lockers for cigar storage. Additionally, Rhumba will introduce a “mixology bar” where patrons can savor handcrafted cocktails and indulge in shareable Latin bites like empanadas and croquetas.

It is evident that Jessica and Elier Alberto have fallen in love with Aiken wholeheartedly. The couple’s desire to contribute to the city’s growth and be a part of its future speaks volumes about their commitment. In their quest to become successful entrepreneurs, they have also taken the opportunity to breathe new life into Aiken’s downtown area. By repurposing former establishments like the Artisan Market and the Antique Emporium, Jessica and Elier are honoring the city’s history while weaving their own story into its fabric.

As the excitement builds up, Aiken residents and visitors alike can mark their calendars and eagerly await the opening of these two hotspots. While Tailored Gents Boutique promises to redefine fashion in Aiken, Rhumba Rum & Cigar Lounge will undoubtedly become a go-to destination for those seeking a refined and delightful experience.

If you want to stay updated with the latest news about Tailored Gents Boutique and Rhumba Rum & Cigar Lounge or have any inquiries, you can contact them at 803-226-0717 and 803-226-0014, respectively.

Aiken has truly found a gem in Jessica and Elier Alberto. Their passion, determination, and love for this city are sure to leave an indelible mark on its landscape. So, let’s come together and celebrate the arrival of these exciting new businesses, for they signify not just the Albertos’ success, but also the growth and vibrancy of Aiken itself.

Rumble Inc (NASDAQ: RUM) has experienced significant fluctuations in its stock price in recent weeks. Over the past seven days, RUM stock has seen a decline of -1.17%, with even larger declines of -27.67% over the past month and -38.92% over the past quarter. These numbers indicate a high level of volatility in the market.

Analysts have provided varying opinions on the stock, with one analyst rating it as a “buy,” one as a “hold,” and none as “overweight” or “sell.” The average price suggested by analysts for RUM is $10.00, which is significantly higher than the current market price. This suggests that analysts believe there is potential for the stock to rebound in the future.

RUM has a 36-month beta value of 0.82, indicating that the stock is less volatile than the overall market. This may make it an attractive option for investors seeking stability in their portfolios.

One factor that may be contributing to the decline in RUM stock is the company’s focus on free speech. While this platform has gained attention for its commitment to allowing users to freely express their opinions, it has struggled to attract content creators who often turn to Rumble as a last resort or when they are well compensated. This lack of organic growth may be impacting the company’s financial performance.

Despite the recent decline in stock price, RUM is trading at a relatively low valuation compared to its projected sales growth for 2024. This may present an opportunity for investors who believe in the company’s long-term potential.

It’s worth noting that RUM has seen a significant loss of -62.58% over the past 52 weeks and a decline of -14.79% over the past year. These numbers indicate that the company has struggled to rebound from its low point.

In terms of profitability, Rumble Inc currently has a net margin of -28.96%. This indicates that the company is operating at a loss. The total capital return value is set at -11.21%, while the invested capital returns are at -3.72%. The equity return is currently at -20.88%, and the asset returns are at -18.44%.

Rumble Inc’s capital structure shows a debt-to-equity ratio of 0.42, indicating that the company has a moderate level of debt. The long-term debt to equity ratio is 0.25, suggesting that the company has a relatively low amount of long-term debt.

When considering the company’s liquidity, the ratio stands at 22.09, indicating that Rumble Inc has a relatively high level of liquidity. This may be reassuring for investors concerned about the company’s ability to meet its short-term obligations.

In conclusion, Rumble Inc has experienced a decline in its stock price in recent weeks, with mixed opinions among analysts. The company’s focus on free speech has not resulted in significant organic growth, and it is currently trading at a significant distance from its 50-day moving average and 52-week high. However, some analysts believe that the stock presents a buying opportunity, and it is trading at a relatively low valuation compared to projected sales growth. Investors should carefully consider these factors before making any investment decisions.

When you’re on vacation, it’s easy to indulge in a frozen, super sweet daiquiri. But let’s pause for a minute and appreciate the classic, simple daiquiri. We’re talking about the unfrozen kind, no strawberries or bananas involved. Just three ingredients: white rum (although some bartenders will get creative with dark or flavored rum), fresh lime juice, and simple syrup. Simple, yet delicious.

Now, imagine a scenario where Papa likes his daiquiri a little stronger. Who can blame him? The simplicity of this cocktail allows all the flavors to shine. You can taste the molasses, caramel, and vanilla sweetness from the rum, the refreshing citrus flavor from the lime juice, and the perfect touch of sweetness from the sugar. It’s no wonder why the daiquiri is one of the most popular cocktails of all time.

But here’s the thing, choosing the right rum is crucial for a great daiquiri. So, we asked some of our favorite bartenders to share their go-to rum for a classic daiquiri. These experts know their stuff, so listen up!

Federico Doldi, food & beverage director at Gansevoort Meatpacking in New York City, recommends the Bacardi Reserve Ocho Rye Cask Finish. This rum not only delivers the classic aged rum profile you want in a daiquiri but also brings some smokiness to the mix, making it perfect for cold winter daiquiris.

Petr Balcarovsky, lead bartender of The Apparatus Room in Detroit, suggests the Detroit City Summer Rum. This rum adds a crisp and refreshing twist to the daiquiri, thanks to its beautiful production and composition. With notes of Jamaican funk, ripe banana, pineapple, and clove, this rum takes your daiquiri to the next level.

Benjamin Brinton, general manager at Merriman’s Waimea in Hawaii, loves using Appleton Estate Jamaican White Rum in his daiquiris. Jamaican rums always pack a ton of character and flavor, and this one is no exception. It’s light-bodied with hints of vanilla, toffee, tropical fruits, and gentle spices.

Tsuru Goto, food & beverage manager at Society Cafe in New York City, prefers using Santa Teresa 1796 for a more sophisticated and nuanced daiquiri. This complex aged rum brings fruity, sweet notes of chocolate fudge, caramelized bananas, candied nuts, and butterscotch to the cocktail.

Amber Milner, director of beverage at Diplomat Beach Resort in Hollywood, Florida, opts for an aged rum like Ron Zacapa 23. This solera-aged rum, aged between six and twenty-three years, offers complex flavors of dried fruit and baking spice, which pairs beautifully with the simple syrup and lime in a classic daiquiri.

Aleksander Simic, bartender at Hutong in Miami, believes that a great rum for a classic daiquiri is often a matter of personal taste. He suggests trying different options and finding the one that suits your palate. Experimentation is key!

So, there you have it. The experts have spoken. Whether you go for the Bacardi Reserve Ocho Rye Cask Finish, Detroit City Summer Rum, Appleton Estate Jamaican White Rum, Santa Teresa 1796, Ron Zacapa 23, or any other rum that tickles your fancy, just remember to savor the simplicity and elegance of a classic daiquiri. Cheers!

The Daiquiri, a classic and refreshing cocktail loved by many. It’s a simple drink, consisting of just three ingredients – rum, lime juice, and simple syrup. While traditionally made with light or white rum, there are actually many different rums that can be used to create a delicious daiquiri. In this blog post, we will explore some alternative rum options and hear from some experts in the industry on their preferred choice for this beloved cocktail.

First up, we have Clay Crocker, beverage director at Branja in Miami, who recommends Bacardi Superior as his go-to rum for a daiquiri. He believes that its clean and neutral flavor profile allows the lime juice and simple syrup to shine, creating a perfectly balanced cocktail. With an ABV of 43% and an average price of $25, Bacardi Superior delivers a smooth canvas for the flavors of the daiquiri to be highlighted.

Next, we have Mike Herchuck, director of operations at American Social Bar & Kitchen in Miami, who opts for Rhum Barbancourt 5 Star. This Haitian rum offers both quality and depth of flavor, making it an excellent choice for a classic daiquiri. Mike notes that the cinnamon notes from this rum come out beautifully when shaken up, adding a unique twist to the drink. Despite the purists’ preference for white rum, Mike stands by his choice unapologetically.

Moving on to Dennis Baby, head bartender at Kagi Maldives Resort & Spa in the Maldives, he recommends Privateer New England White Rum from Massachusetts as a base for a classic daiquiri. This rum is light enough to be used in a daiquiri but has bold characteristics that make it stand out against other light rums. Dennis describes the rum as complex with hints of funk, passion fruit, and vanilla, making for an intriguing flavor profile.

For those looking for a more affordable option, Kevin Beary, beverage director at Three Dots and a Dash in Chicago, suggests Flor de Caña 4 Extra Seco white rum. This rum is matured for four years before being charcoal filtered to remove its color and impurities. Known for its crisp, dry, and complex flavor profile, it pairs well with any fruit you want to include in your flavored daiquiri.

Lastly, Vincent Bolognini, head bartender at Due West in New York City, prefers J.M. Rhum Blanc 100 Proof. He appreciates the beauty of the daiquiri being a one-spirit drink and believes that using an Agricole rum with a higher proof and depth of flavor enhances the overall experience. With notes of mango, papaya, and overripe bananas, this rum truly makes the daiquiri shine.

In conclusion, while light or white rum like Bacardi Superior may be the traditional choice for a daiquiri, there are plenty of other rums that can be used to create a unique and delicious cocktail. Whether you prefer the clean and neutral flavor of Bacardi Superior, the cinnamon notes of Rhum Barbancourt 5 Star, the complex flavors of Privateer New England White Rum, the affordability of Flor de Caña 4 Extra Seco, or the nuances of J.M. Rhum Blanc 100 Proof, there is a rum out there for everyone’s taste. So next time you’re craving a daiquiri, don’t be afraid to experiment and try something new – you may just discover your new favorite combination. Cheers!

When it comes to enjoying a daiquiri, there are endless possibilities. From frozen concoctions to fruity variations, there is no shortage of options to satisfy your taste buds. But sometimes, simplicity is key. The classic daiquiri, made with just three ingredients, is a timeless drink that allows the flavors to shine through. No frills, just pure enjoyment.

Forget the frozen daiquiris with their overly sweet flavors and artificial ingredients. We’re talking about the un-frozen kind, the one that takes you back to the roots of this iconic cocktail. Made with white rum, fresh lime juice, and simple syrup, this drink is a testament to the beauty of simplicity.

The key to a great daiquiri lies in the rum. While some may opt for dark or flavored rum, the true essence of this drink lies in the classic white rum. The molasses, caramel, and vanilla sweetness of the rum blend perfectly with the fresh citrus flavor from the lime juice and the sweetness from the sugar. It’s a match made in cocktail heaven.

To ensure you’re getting the best daiquiri experience, it’s important to choose the right rum. We asked some of our favorite bartenders for their recommendations, and here’s what they had to say:

– Federico Doldi, food & beverage director at Gansevoort Meatpacking in New York City, suggests Bacardi Reserve Ocho Rye Cask Finish. This rum offers the classic aged rum profile you want in a daiquiri, with a hint of smokiness that adds depth to the drink.

– Petr Balcarovsky, lead bartender of The Apparatus Room in Detroit, recommends Detroit City Summer Rum. This rum is crisp, refreshing, and filled with bright flavors, making it the perfect choice for a wholesome daiquiri.

– Benjamin Brinton, general manager at Merriman’s Waimea in Waimea, Hawaii, loves Appleton Estate Jamaican White Rum. With its notes of vanilla, toffee, and tropical fruits, this rum adds character and flavor to any rum cocktail.

– Tsuru Goto, food & beverage manager at Society Cafe in New York City, suggests Santa Teresa 1796. This rum brings a more complex and nuanced version of the classic daiquiri, with fruity and sweet notes that elevate the drink.

– Amber Milner, director of beverage at Diplomat Beach Resort in Hollywood, Florida, prefers Ron Zacapa 23. This aged rum, with its complex dried fruit and baking spice flavors, adds a twist to the classic daiquiri while still staying true to its roots.

– Aleksander Simic, bartender at Hutong in Miami, believes that the best rum to mix into a classic daiquiri is often a mystery. Sometimes, it’s the unexpected choice that surprises and delights the palate.

So, the next time you’re in the mood for a daiquiri, consider going back to the basics. Embrace the simplicity of this iconic cocktail and let the flavors of the rum, lime juice, and simple syrup take center stage. With the right rum in hand, you’re guaranteed to have a memorable and delicious daiquiri experience. Cheers!

Different Blog Post Title: “Discovering the Perfect Rum for a Classic Daiquiri”

Introduction:

The daiquiri is a beloved classic cocktail that combines the refreshing flavors of lime and simple syrup with the rich, smooth taste of rum. While many enthusiasts recommend using light or white rum, there are variations that can elevate this cocktail to new heights. In this blog post, we explore the perspectives of five renowned bartenders who have each found their favorite rum to create the perfect daiquiri.

1. Clay Crocker’s Choice: Rhum Barbancourt 5 Star

Clay Crocker, beverage director at Branja in Miami, opts for Rhum Barbancourt 5 Star for his daiquiri. This choice may deviate from the traditional white rum, but it offers a unique depth of flavor that complements the lime perfectly. The cinnamon notes derived from this Haitian Rum provide a beautiful twist to the classic cocktail.

2. Mike Herchuck’s Recommendation: Privateer New England White Rum

Director of operations at American Social Bar & Kitchen in Miami, Mike Herchuck, believes that the Privateer New England White Rum stands out among other light rums due to its bold characteristics. With complex flavors that include passion fruit and vanilla, this rum adds an intriguing layer to the daiquiri, allowing it to hold its own against the lime.

3. Dennis Baby’s Favorite: Flor de Caña 4 Extra Seco

Dennis Baby, head bartender at Kagi Maldives Resort & Spa, swears by Flor de Caña 4 Extra Seco white rum for any daiquiri recipe. This rum is matured for four years and undergoes a charcoal filtering process to maintain its crisp and complex flavor profile. The sweet almond and vanilla aromas complement any fruit additions for those who enjoy flavored daiquiris.

4. Kevin Beary’s Unique Blend: Unaged High-Ester Jamaican Rum and More

Beverage director at Three Dots and a Dash in Chicago, Kevin Beary, prefers a blend of unaged high-ester Jamaican rum, such as Rum-Bar Overproof, for his daiquiri. While this may deviate further from the traditional white rum, the fruity funk aroma and flavors create a truly distinct drinking experience. Blending multiple rums adds body and complexity to the cocktail.

5. Vincent Bolognini’s Agricole Twist: J.M. Rhum Blanc 100 Proof

Head bartender at Due West in New York City, Vincent Bolognini, argues that an Agricole rum, such as J.M. Rhum Blanc 100 Proof, can take the daiquiri to new heights. The notes of mango, papaya, and overripe bananas, combined with the higher proof and depth of flavor, create a truly captivating and unique drinking experience.

Conclusion:

While the traditional daiquiri calls for light or white rum, exploring different rum options can add a new dimension to this classic cocktail. Each bartender interviewed here showcases their unique choice, highlighting the versatility within the daiquiri. Whether you prefer a lighter, cleaner option or a rum with bolder characteristics, there is a perfect rum out there for everyone. Cheers to discovering your favorite daiquiri rum and elevating your cocktail experience!

Introducing Joe Z. Henry, the master blender extraordinaire. With over a decade of hard work and eight years of apprenticeship under his belt, Joe has achieved a rare and prestigious title in the American whiskey industry. At just 31 years old, he has been promoted to master blender at J. Henry & Sons Bourbon, a Wisconsin whiskey maker where he has been the head blender for the past two years.

Joe’s journey to becoming a master blender began when he apprenticed under Nancy Fraley, his mentor and the previous master blender at J. Henry. Nancy, a fourth-generation seed corn farmer, grows her own heirloom grains to craft her whiskey. She recognized Joe’s aptitude and nose for whiskey blending and chose to take him on as an apprentice, but not without putting him through the proper European-style apprenticeship training.

According to Nancy, becoming a master blender is not a title that is given lightly. It must be earned through hard work and dedication. Joe studied diligently until he was ready, proving his knowledge and intuition about the aging process of their whiskeys. Nancy knew he was ready to become a master in his own right when they reached a point of unspoken understanding about the barrels they worked with.

In a formal ceremony at the farm, Nancy bestowed the title of master blender upon Joe and gifted him with a personally engraved prouvette, a tool used to sample spirits from barrels. Joe humbly accepted the promotion, although he still feels a sense of surrealism about it. However, he trusts Nancy’s judgment and believes that she knows him better than he knows himself.

As master blender, Joe’s goal is to make the best whiskey possible while differentiating J. Henry & Sons Bourbon from larger brands. He seeks to put Wisconsin on the map for its unique and high-quality whiskey. Joe emphasizes that whiskey making is an exquisite blend of science and art, combining chemistry with artistry.

His first release as a master blender will be a new rye whiskey that he and Nancy have been working on for several years. This rye whiskey stands out with its four-grain mash, consisting of heirloom rye, heirloom wheat, heirloom red corn, and malted barley. It has been aged for over four years and will be available next month.

Joe is also exploring the integration of calvados barrels from France and wine barrels from Spain to age some of his special blends. He is excited to see what unique creations they can produce and hopes to bring joy to people through his whiskies.

Joe Z. Henry is a testament to the dedication and craftsmanship required to become a master blender. With his promotion, he is set to continue the legacy of J. Henry & Sons Bourbon while putting his own mark on the whiskey industry. Cheers to Joe and his pursuit of creating exceptional spirits!

Revolutionizing the American Whiskey Market: The Whiskey House of Kentucky

There’s a new player in town that is set to shake up the American whiskey market. The founders of Bardstown Bourbon Company have been quietly working on a groundbreaking project called Whiskey House in Elizabethtown, Kentucky. Located just an hour drive south of Louisville, this distillery is unlike any other, as it is solely focused on producing highly customizable contract whiskey orders without creating its own brand.

To truly understand the impact of Whiskey House, we need to take a step back and delve into the history of sourced whiskey and its role in American whiskey production. I had the pleasure of speaking with Heather Greene, a whiskey expert and CEO of Milam & Greene Whiskey, to gain some valuable insights. Despite the criticism often thrown at “sourced” whiskey by bourbon enthusiasts on Twitter, Greene highlights that it has always been an integral part of American whiskey history.

“It’s part of history in this country to have barrels flowing and moving back and forth,” Greene explains. She goes on to mention that even the highly sought-after Pappy Van Winkle whiskey is sourced from Buffalo Trace distillery. So, it’s safe to say that sourcing whiskey has always been a part of the fabric of American whiskey production.

However, the way in which whiskey has been sourced has evolved over the years. In the 1980s, as vodka sales surged and demand for whiskey dipped, larger companies like Jim Beam, Heaven Hill, and Sazerac started contract distilling for smaller brands. But as cocktail culture experienced a resurgence in the 2000s, brands realized the need to have their own production facilities to meet the demand for their unique products. This shift put an end to external contracts with distilleries.

This is where companies like MGP in Indiana and Bardstown Bourbon Company stepped in to fill the void. They started offering contract distilling services, providing custom mash bills and producing whiskey to meet the specific requirements of individual brands. As the popularity of American whiskey soared in the following years, a new trend emerged. Third-party investors, ranging from individuals to large funds, began buying barrels of whiskey with the intention of selling them later for a significant profit.

This surge in demand and the emergence of third-party investors led to a sharp increase in whiskey prices. Heather Greene explains that the general rule of thumb now is that for each year someone holds a barrel, the price increases by $1,000. Craft brands that rely on sourced whiskey for blending have felt the brunt of this price inflation, resulting in higher costs for consumers.

David Mandell, co-founder and CEO of Whiskey House, recognized this unsustainable trend and decided to take a different approach. Unlike traditional distilleries or contract distillers, Whiskey House does not produce or hold investor barrels. Instead, they only work with producers who have a clear path to utilize the whiskey in their own brands. This not only helps keep prices in check but also ensures that capacity is available for brands that genuinely need it.

Mandell emphasizes that Whiskey House aims to build long-term relationships with its customers, allowing for the creation of truly differentiated and custom liquid that stands out in the market. The focus is on quality and storytelling, rather than simply catering to investor demands. To achieve this, Whiskey House offers extensive customization options for mash bills, grains, and even barrel toast and char levels. The possibilities are limitless.

But Whiskey House isn’t just revolutionizing the way contract whiskey is produced; they are also reimagining the distillery layout. Drawing from John Hargrove’s experience in food manufacturing, the team has designed a unique facility where raw goods enter one end and the semi-finished product exits the other, ready to be transferred to on-site warehouses. This layout not only optimizes efficiency but also allows for real-time quality control and optimization.

With its visionary approach and commitment to quality, Whiskey House is poised to reshape the American whiskey market. By offering limitless customization options and focusing on building long-term relationships, Whiskey House is setting a new standard for contract distillers. It is no longer just about meeting demand; it’s about providing unparalleled quality and a unique story that captures the spirit of whiskey enthusiasts everywhere.

What’s the Buzz about Whiskey House?

Whiskey House, a new player in the spirits industry, is making waves with its innovative approach to manufacturing and distillation. Thanks to a Microsoft for Startups Founder’s Hub Grant, the company is set to revolutionize their production process by incorporating AI technology. This exciting development has caught the attention of industry experts and major players alike.

Scheduled to commence operations in July 2024, Whiskey House aims to have an annual capacity of over 7 million proof gallons (112,000 barrels). By 2027, they plan to expand to more than 14 million proof gallons (224,000 barrels). While the specifics of their clients remain undisclosed, Whiskey House has revealed their collaborations with non-distilling craft brands, brands seeking supplemental supply, and major spirits players looking to enter emerging international markets.

Monica Wolf, a prominent figure in the industry, has expressed great interest in Whiskey House. As the founder of The Spirits Group, a spirits consulting firm, Wolf brings a wealth of knowledge and experience to the table. With her background as a senior financial analyst and her father’s expertise in the industry, she understands the importance of a steady and guaranteed source of product. Wolf’s clients, including Lucky Seven and EJ Curley, are also excited about the prospect of partnering with Whiskey House.

Amidst the hype surrounding new investments in the spirits industry, Wolf acknowledges the complexities that arise. She highlights the issue of inventory owners holding onto their stock to increase its value, which ultimately affects the profitability of brands. Recognizing this problem, Wolf sees Whiskey House as a solution. With a dedicated focus on brands and a commitment to the long-term health of the industry, Whiskey House provides a refreshing alternative to investment-centric approaches.

Marci Palatella, another industry veteran, is equally impressed with Whiskey House’s unique proposition. Having witnessed smaller companies struggle with the lack of supply due to industry changes and the prioritization of personal brands, Palatella sees Whiskey House as a reliable partner. By exclusively working with non-investor barrels and not producing their own brands, Whiskey House prioritizes the needs of their clients and allows brands to concentrate on what sets them apart.

Whiskey House’s distinctive approach is appealing to dedicated brands that may not have the resources or interest in distilling. By positioning themselves as experts in customization and relying on their partners for distillation, Whiskey House offers a state-of-the-art solution for serious brands.

As Whiskey House gears up to transform the spirits industry, their integration of AI technologies, focus on client needs, and dedication to long-term success prove that they are not just another distillery — they are leaders in innovation and collaboration. The buzz surrounding this new venture is well-deserved, and we eagerly anticipate the impact they will make in the industry.