Liquor-articles 1968

There’s a common belief that vodka is primarily made from potatoes, thanks to jokes and popular culture. However, this is a misconception. In reality, only around 3% of the world’s commercially produced vodka comes from potatoes, positioning it as an exception rather than the rule. Most well-known vodkas are actually derived from grains such as wheat, barley, and rye, with brands like Ketel One, Grey Goose, and Smirnoff primarily using wheat in their distillation process.

In addition to grains, other ingredients like corn are increasingly utilized, with Tito’s Handmade Vodka being a notable example. Indeed, potato vodkas are quite rare; at the time of writing, only 32 out of 481 vodkas listed on Difford’s Guide were potato-based.

Historically, potatoes did not even exist in the early production of vodka. The spirit’s origins—involving a disputed history between Poland and Russia—date back to the 1400s, while potatoes were introduced to Europe much later in the 1500s. Therefore, vodka is not consistently made from potatoes, and in fact, it’s more accurately characterized by its variety and grain-based compositions.

Is Potato Vodka Better Than Grain Vodka?

The assumption that potato vodka’s rarity adds a special quality to it is common, but whether it truly is superior to grain vodka remains subjective. Potato vodka offers a creamier mouthfeel and a subtle hint of sweetness, while grain vodka is often celebrated for its clean, crisp finish. The choice between them largely depends on personal preference—potato vodka might be more enjoyable for sipping, while grain vodka benefits cocktail versatility.

To fully appreciate their differences, a side-by-side taste test, such as with a classic vodka martini, can provide insights into the unique characteristics of each vodka type.

Whiskey expert Aaron Goldfarb, known for his book "Hacking Whiskey," has named Russell’s Reserve 13-Year-Old Bourbon as the best annual release. He highlights its consistent quality, steering clear of the hype often surrounding allocated whiskeys. The 2026 version pays tribute to master distiller Eddie Russell on his 45th anniversary with Wild Turkey. This bourbon, known for its deep flavors such as toffee and oak, comes bottled at a robust 121.2 proof and is crafted from barrels aged 14-18 years.

Despite its ultra-premium price point of $200, it can often be found at or near retail, which makes it accessible compared to many other allocated brands. Goldfarb points out that while some view Wild Turkey as a budget brand, true connoisseurs recognize the sophisticated craftsmanship of the Russell family, which has been evident for generations.

Goldfarb’s endorsement of Russell’s Reserve 13 raises the question of whether it could be considered the best yearly bourbon release. He confidently asserts its value amidst a plethora of overhyped offerings that flood the market each year. The uniqueness of the Russell’s Reserve 13 stems from its non-chill filtered, barrel-proof nature, making it a genuine choice for bourbon aficionados rather than a luxury item aimed at a wealthier audience.

For years, the Russell family has been committed to creating high-quality bourbon, leading to a long-standing appreciation among enthusiasts. Their latest release further establishes Russell’s Reserve 13 as a standout choice for those seeking a rich and flavorful bourbon experience.

There’s a common joke that suggests potatoes are the go-to source for making vodka: "Potatoes make french fries, chips, and vodka. It’s like the other vegetables aren’t even trying." However, this notion is misleading. In reality, only about 3% of the world’s vodka is produced from potatoes. Most well-known vodkas, such as Ketel One, Grey Goose, and Smirnoff, are distilled from grains like wheat, barley, and rye. Even corn is increasingly utilized, with brands like Tito’s Handmade Vodka leading the way.

An examination of vodka varieties reveals the rarity of potato-based options. On platforms like Difford’s Guide, only 32 out of 481 vodka entries are made from potatoes, highlighting their unusual status in the market. Furthermore, potatoes were introduced to Europe in the 1500s, well after vodka was first recorded in the 1400s, debunking the idea that they could have been the original ingredient for this spirit.

When it comes to the qualities of potato vodka compared to grain vodka, opinions vary. Potato vodka offers a creamy texture and retains a hint of earthiness, making it ideal for sipping. Conversely, grain vodka tends to have a clean, crisp finish and is versatile for cocktails. The choice between the two ultimately comes down to personal preference, with each type offering distinct characteristics worth exploring.

For those curious to experience the differences firsthand, making a classic vodka martini with both potato and grain vodka can reveal their unique flavors. This simple drink allows vodka lovers to appreciate the contrasts between these two distinct styles of vodka.

Long before Kentucky bourbon dominated the American whiskey scene, Maryland was known for its quality rye whiskey production. Sagamore Spirit, a Baltimore-based distillery, aims to revive this heritage with two notable releases this July.

The first release is the Sagarmore High Rye Straight Bourbon, which debuted nationally on July 1 at a suggested retail price of $50. This bourbon is part of the brand’s Reserve Series and, while technically classified as bourbon, it maintains a high rye content—60% corn, 25% rye, and 15% malted rye. Aged for six years in new charred American oak, it boasts a robust 54% ABV.

Additionally, the distillery offers a limited-edition collectible: the America 250 Straight Rye, an eight-year-old, 110-proof rye whiskey celebrating the 250th anniversary of the United States. Only 250 bottles of this exclusive release will be available, each individually numbered and accompanied by a commemorative coin. Priced at $125, it can only be purchased at the distillery in Baltimore starting mid-July, making it a rare find for collectors.

Maryland rye whiskey, prior to Prohibition, was a unique and respected style, significantly overshadowed in the 20th century. Watch as Sagamore reestablishes its presence in the market with these releases. The High Rye Straight Bourbon is already out at retailers nationwide, whereas the America 250 Straight Rye will soon be a coveted item at the source.

For more information about Sagamore Whiskey, visit their website.

Sandra Lee has introduced a creative twist on the classic apple pie just in time for the Fourth of July, coinciding with America’s 250th anniversary. The renowned TV chef teamed up with Wheatley American Vodka to craft a vodka-infused apple pie, highlighting a nostalgic theme reminiscent of her past cooking segments.

In a recent Instagram video, Lee showcased her recipe, which includes "two shots of vodka," a nod to a playful moment she shared with her audience back in 2008. Her excitement for the anniversary and its celebration comes through in her statement, expressing the importance of creating memorable experiences with loved ones during this significant occasion.

Wheatley has also embraced the festive spirit by launching a limited USA 250th Birthday Edition bottle, celebrating American traditions such as backyard BBQs and the enjoyment of sharing apple pie among friends and family.

Deep Dish Apple Pie Recipe

Serves: 8

Ingredients:

• 2-1/2 pounds firm tart apples (about 5 large), peeled, cored, and sliced 1/4 inch thick
• 2-1/2 pounds firm sweet apples (about 5 large), peeled, cored, and sliced 1/4 inch thick
• 1/2 cup plus 1 tbsp granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp lemon juice
• 1/4 tsp apple pie spice
• 1/2 cup pecan-infused vodka
• 2 tbsp unsalted butter
• 2 frozen deep-dish pie crusts
• 1 large egg white, lightly beaten
• 1/4 cup Wheatley Vodka

Instructions:

To Prep:

1. Mix both types of apples with 1/2 cup granulated sugar, brown sugar, lemon juice, apple pie spice, vodka-infused pecans, and salt in a large bowl.
2. Melt butter in a large dutch oven over medium heat. Add the apple mixture and cook until the apples are tender (10-12 minutes). Transfer apples to a baking sheet to cool.

To Make the Pie:

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with butter.
2. Combine the cooled apple mixture with the remaining vodka and pie spice. Layer the mixture with yellow cake mix and dot with thin slices of cold butter. Sprinkle brown sugar on top. Bake until golden and bubbling, about 1 hour.
3. Prepare one crust by piercing the bottom, filling with pie weights, and baking for 15 minutes. Brush the crust with an egg white and let it set.
4. Add the apple filling into the crust, cover with the second crust, and crimp the edges. Brush with an egg wash and sprinkle sugar on top. Bake at 425°F until the crust is golden (25 minutes), then lower the temp to 375°F for 30-40 minutes until juices are bubbling.

Pecan-Infused Vodka Recipe

Yield: 1-1/2 cups

Ingredients:

• 1-1/2 cups Wheatley Vodka
• 1/2 cup chopped, toasted pecans

Instructions:

1. Toast the pecans in a non-stick pan until golden. Cool, then combine with vodka in an airtight jar. Let sit in a dark place for 3-5 days before straining.

This delightful recipe not only honors traditional flavors but also adds a spirited twist for a truly memorable Fourth of July celebration.

We’ve discovered the perfect summertime cocktail: the Watermelon Vodka Slush. This delightful slushy drink combines the sweet flavor of watermelon with the tangy zest of limeade, making it an ideal refreshment for hot summer days. The addition of watermelon vodka enhances the sweetness without overpowering the taste with a harsh alcohol flavor, making it a surprisingly easy drink to enjoy—though you might want to watch out as it can sneak up on you!

Ingredients

• 8 cups frozen watermelon chunks
• 12 oz frozen limeade
• 12 oz lemon-lime soda (like 7-Up or Sprite)
• 12 oz watermelon vodka

Instructions

1. Gather all your ingredients.
2. In a blender, add the frozen watermelon chunks.
3. Pour the frozen limeade into the blender.
4. Add the lemon-lime soda for some fizz.
5. Finally, pour in the watermelon vodka.
6. Blend until the mixture reaches a slushy consistency.

This Watermelon Vodka Slush has received a Blue Ribbon from The Just A Pinch Test Kitchen, acknowledging its popularity and deliciousness among home cooks. Perfect for summer gatherings or a relaxing day by the pool, this cocktail is sure to be a hit. Enjoy responsibly!

Lost Lantern has garnered attention with its groundbreaking release, "United States of Bourbon," which blends bourbon from all 50 states to celebrate America’s 250th birthday. This ambitious project challenges the traditional notion that bourbon must come exclusively from Kentucky. Instead, it showcases a diverse range of flavor profiles that reflect the unique characteristics of bourbon produced nationwide.

The release includes a cask-strength and a 100-proof version, along with a special "1776" edition, which focuses on bourbon from the original 13 colonies. This marks a historic moment as it’s the first time a bourbon blend from all 50 states has been commercially produced.

Lost Lantern’s co-founders, Adam Polonski and Nora Ganley-Roper, shared insights into the conceptualization and execution of this project. They noted that while sourcing whiskey from across the country is a logistical challenge, their independence as a bottler allows for greater transparency. They proudly label each component on the bottle, giving credit to the distilleries that contributed.

The endeavor began five years ago, during which the team collected barrels from various states to create a comprehensive blend. When they finally decided to pursue the 50-state blend in earnest in 2024, the challenge escalated. Polonski embarked on road trips to ensure quality distilleries would participate. The acceptance of these distilleries was critical, as the project could only move forward with unanimous participation.

Creating a final blend that was cohesive yet reflective of various regional nuances required extensive tasting and iteration. Ganley-Roper dedicated two weeks purely to sampling and evaluating potential components. The aim was to ensure that the flavors would resonate with a wide audience—while still celebrating the complexity of bourbon.

In crafting the 1776 edition, Ganley-Roper encountered its unique challenges. The aim was to capture the essence of what bourbon tasted like along the East Coast, often resulting in a profile that emphasizes grain notes over the typical oak influence.

The final product lists all 50 distilleries in the order of their statehood, enhancing its patriotic significance. The cask-strength version, bottled at 61.5% ABV, presents a rich amber appearance and features tasting notes of caramel, baked apple, vanilla, and various spices, culminating in a complex and inviting finish.

The "United States of Bourbon" series not only honors a significant anniversary but also exemplifies how collaboration can yield remarkable results. It illustrates that, just as in bourbon blending, different elements can come together to create a stronger, more cohesive whole. These ongoing annual releases promise to keep the conversation around bourbon vibrant and inclusive for years to come.

Signs of significant stress in the American whiskey market are becoming evident as the supply reaches unprecedented levels while demand lags. Distillers in Kentucky and Tennessee are grappling with a surge in barrelled whiskey that is failing to generate the expected financial returns, thanks to the fading bourbon boom and shifting consumer preferences.

As alcohol consumption trends have decreased, especially post-pandemic with the rise of weight-loss medications and legalized cannabis, leading brands like Jack Daniel’s and smaller newcomers like Uncle Nearest are finding it increasingly difficult to convert their aging barrels into valuable products. This has led to a distressing situation where distillers are using barrels as collateral for loans, which has become problematic as the value of that collateral has diminished alongside rising inventory and falling buyer interest.

Missed loan payments are forcing some financial institutions to take control of struggling distilleries. This predicament is especially apparent at Uncle Nearest, where approximately 56,000 barrels were pledged against around $100 million in loans. Following defaults, Farm Credit Mid-America initiated court proceedings to recover funds, putting the ownership of the barrels and the business into dispute.

A courtroom ruling revealed Uncle Nearest to be insolvent, as there was a significant discrepancy between the anticipated and actual market value of their barrels. A court-appointed receiver attempted to sell 10,000 casks for $1,000 each but received only one offer of $400 per barrel, highlighting the stark reality of the oversaturated market. Ownership disputes intensified as the Weavers argued that the barrels had a higher potential worth, while evidence from the legal proceedings indicated otherwise.

Similar challenges have befallen other distilleries, such as Kentucky Owl, which entered bankruptcy in 2024 under analogous market pressures. Though the industry is expected to rebound eventually, the extensive collateral problems emphasize a challenging trend for distillers and their financial backers. Banks remain hesitant to reclaim whiskey barrels, knowing that they may struggle to find buyers in the current market landscape.

The current climate has seen over 30 distilleries file for bankruptcy since 2024, as consumer interest shifts and supply outstrips demand. This transformation in the whiskey market underscores broader economic shifts that are impacting distillers at every level, forcing many to reassess their positions and strategies for the future.

The Rum Swizzle is a delightful tropical cocktail that captures the essence of summer, perfect for sipping during barbecues, social gatherings, or any hot day. Known as Bermuda’s national drink, this cocktail is characterized by its refreshing blend of rum, fruit juices, and a sweetener like falernum or grenadine.

The name "swizzle" comes from the unique method of stirring, where a swizzle stick—traditionally made from the branches of the Caribbean Quararibea tree—is used. This stick is whirled between the palms to mix and aerate the drink. For those without a swizzle stick, a long-handled cocktail spoon can do the trick.

Ingredients

• Unsweetened pineapple juice: Provides the tropical sweetness crucial for this drink.
• Orange juice: Freshly squeezed is preferred for the best flavor.
• Light and dark rum: Combining both adds depth and complexity to the cocktail.
• Falernum: This Barbados-originating liqueur contributes a unique mixture of lime, ginger, and spices. If unavailable, alternatives like grenadine or simple syrup can be used.
• Angostura bitters: They enhance the cocktail with additional aromatic flavors.
• Crushed ice: Ideal for quickly chilling the drink while diluting it at just the right rate.
• Optional garnishes: A slice of pineapple or orange adds a colorful touch.

Directions

1. Combine Ingredients: In a Collins glass, mix the pineapple juice, orange juice, both rums, falernum, and bitters. Fill the glass three-quarters with crushed ice and swirl using a swizzle stick or bar spoon.

2. Garnish: Add a pineapple wedge or orange slice on top for an aesthetically pleasing finish.

Variations

• Sunset Swizzle: Add a splash of cranberry juice for a beautiful sunset effect.
• Lime Swizzle: Replace the fruit juices with lime juice and sweeten with simple syrup for a less sweet option.
• Green Swizzle: Mix rum, falernum, lime juice, and a dash of crème de menthe, garnished with mint.

Tips for Group Servings

To make rum swizzles for a party, simply multiply the ingredients by the number of servings and prepare in a pitcher. Serve over crushed ice and garnish as desired.

Crushed Ice

If you lack a crushed ice option in your fridge, you can easily create it by blending ice cubes or bashing them in a towel with a rolling pin.

With its vibrant flavors and festive presentation, the Rum Swizzle is sure to be a hit at your summer gatherings.

Eric Church’s whiskey brand, Whiskey JYPSI, is honoring America’s 250th birthday with a unique limited-edition release called "Legacy Batch 003: The Declaration." Founded in 2023, Whiskey JYPSI was created by Church and entrepreneur Raj Alva, alongside whiskey maker Ari Sussman, with the vision of crafting something special that stands out in the market.

This new release is particularly meaningful as it channels the spirit of George Washington, the nation’s first president and a known whiskey distiller. "The Declaration" is inspired by the spirits produced at Washington’s Mount Vernon estate and features a blend of three rare aged whiskeys. The components include a 60% blend of 8-12 year old rye from Indiana, finished in apple brandy barrels from Washington’s distillery, along with 30% corn whiskey and 10% malt whiskey from Virginia.

Sussman highlighted the historical importance of rye whiskey, stating it was known as the whiskey of revolutionaries, providing a blend that balances rye’s spiciness with the sweetness of corn. Church expressed his intent behind the release, emphasizing that it celebrates the grit and innovation that built America.

Reviewers have noted that "The Declaration" has a rich profile, packed with caramel and vanilla notes, while minimizing the typical burn associated with rye whiskeys. Alva added that the quality of their product comes from sourcing from historic distilleries, staying true to their commitment to excellence regardless of complexity or cost.

For more information about Whiskey JYPSI, you can visit here: Whiskey JYPSI.