Liquor-articles 1933

Mr. Ryuji Nukata, once a textile worker in Japan, has transformed a simple distillery in Phnom Penh into a hub of innovation, creating award-winning gin using local and invasive plants. His journey took an unexpected turn when he discovered that the process of recycling paper produced ethanol, a key component in gin production. This revelation ignited his quest to produce a greener spirit.

Nukata found an ingenious solution in water hyacinths, a problematic invasive species in Southeast Asia. Instead of letting these plants clog waterways, he dried them and used them to generate ethanol, thus repurposing a waste product into a valuable ingredient. The resulting Tropical Citrus gin, infused with botanicals like Battambang oranges and kumquats, won the title of best flavored gin at the 2023 World Gin Awards. His distillery, Mawsim, operates in a space enriched with copper stills, blending tradition with innovation. The gins are sold in sustainable recycled bottles, encouraging eco-conscious consumption.

Nearby, Seekers Spirits, run by the duo Marco Julia Eggert and Tania Unsworth, offers a blend of creativity and local flavors. Initially inspired by the blue butterfly pea plant, they opted for a more traditional Mekong Dry Gin that features local ingredients such as pandan and Khmer basil. Their unique offerings have garnered accolades in international spirit competitions. The couple is also experimenting with an innovative cashew fruit brandy, hoping to elevate Cambodia’s recognition in the global spirits scene.

Another notable distillery, Samai, specializes in rum crafted from Cambodian sugar cane molasses, Kampot red pepper, and organic honey. Founders Daniel Pacheco and Antonio Lopez de Haro, alongside master distiller Darachampich Moang, have established a space that not only produces rum but also serves as a community hub, providing tours and events. Their rum, allowed to mature in sherry barrels, has been well-received for its complex flavor profile, rooted in the rich agricultural heritage of Cambodia.

As the Cambodian spirits industry expands, there’s a growing acknowledgment of the exceptional local ingredients and the potential for artistry in distillation. This growing interest has captured the attention of global audiences, showcasing not just liquor but the unique flavors that Cambodia holds.

The thrilling evolution of these local distillers represents a significant shift in Cambodia’s beverage landscape, marrying sustainability with culinary heritage and creativity. Through these entrepreneurial efforts, Cambodia’s distilling scene is poised for a bright future on the world stage.

A growing focus on the terroir of American whiskey has gained traction in recent years. Notable examples include Frey Ranch in Nevada, a leading entity in the grain-to-glass movement, and Lost Lantern, an independent bottler spotlighting regional distilleries across the United States.

In Texas, Garrison Brothers has emerged as a significant player in the whiskey scene, having been founded just twenty years ago. With its first product released in 2010, the distillery has established itself as a key representative of the Texas whiskey landscape. This reputation is closely tied to the unique terroir of Texas Hill Country, where the distillery is located.

Located in Hye, Texas, Garrison Brothers experiences extreme temperature fluctuations throughout the year, with intense heat during the day and chilly nights. These conditions foster a rapid interaction between the whiskey and the barrel during aging, a process that is influenced by the distillery’s non-temperature-controlled rickhouses. Master Distiller Donnis Todd emphasizes the use of solely South Texas-grown white corn and a single mash bill, believing in allowing the whiskey to evolve organically in the barrels.

This hands-off approach nurtures distinct variations among barrels while maintaining a foundational Garrison Brothers character across their offerings. According to Todd, “Consistency was never the goal,” allowing them to adapt their methods for better bourbon continuously.

Despite embracing variability, the Garrison Brothers whiskeys share a recognizable texture and flavor profile, creating a cohesive identity across different expressions. Their Small Batch bourbon, at 94 proof, exemplifies this with notes of apple fritters, candied orange peel, and woodsy spice.

The distillery also experiments with various finishes and aging techniques, such as the 2025 Guadalupe release aged in ex-Port barrels, which showcases a complex palate with notes of candied cinnamon and cherries. The introduction of Sonora, a whiskey aged in ex-rye whiskey barrels, further highlights Garrison Brothers’ exploration of flavor profiles that still retain their essence.

Their honey-infused spirits, like HoneyDew and Lady Bird, exemplify creative finishing processes, with Lady Bird providing a craving for complex sweetness reminiscent of candy corn and caramel. Additionally, the annual release of Cowboy Bourbon, a highly anticipated barrel-proof bourbon, draws considerable attention, known for its powerful flavor and texture, reflecting the terroir of Texas.

The Garrison Brothers brand stands as a testament to what can emerge when a distillery fully embraces its local character, evolving a unique narrative around their whiskey that emphasizes both quality and place.

As National Irish Coffee Day approaches on January 25th, whiskey enthusiasts are eagerly anticipating one of the most recognized cocktails. Recently listed as the 11th most trending cocktail globally by Bacardi, the Irish Coffee has evolved from its nostalgic origins into a staple in modern mixology. To understand what constitutes a perfect Irish Coffee, I connected with Alex Chasko, Master Distiller & Blender at Teeling Whiskey, who shared his journey and insights.

Chasko, the first employee at Teeling, moved from Lake Oswego, Oregon to Dublin in 2008, drawn by a passion for brewing and distillation. Initially, he studied chemistry at the University of Oregon but soon realized his true love was in the art of making beer and whiskey. This led him to earn a master’s degree in brewing and distilling at Heriot-Watt University in Edinburgh.

When Chasko arrived at Teeling, the team was small, comprising only him and the founders. His early experiences were filled with challenges — from managing production to marketing. He recalls collecting pens from various desks just to have enough supplies for his tasks. Yet, this hands-on approach allowed him to shape the foundation of Teeling’s innovative whiskey style.

He shared memorable collaborations that illustrate Teeling’s innovative spirit, including one with the University of Notre Dame, which resulted in a commemorative whiskey for a legendary football game. This collaboration exemplified how Teeling intertwines tradition with innovation, allowing their products to connect with rich histories and stories.

As Teeling continues to expand, Chasko’s role has transitioned from involvement in day-to-day tasks to mentoring a team and fostering a creative atmosphere. He takes pride in the company’s awards, received for their unique flavor profiles and innovative approaches to whiskey-making, which demonstrate the hard work of the entire team.

When discussing how innovation coexists with tradition, Chasko emphasizes the importance of balancing consumer desires with creativity. Teeling has experimented with over 300 types of casks to craft distinctive flavors and engage whiskey enthusiasts worldwide.

Chasko’s vision for Teeling in the next decade includes maintaining their reputation for quality while continually exploring new avenues for innovation. He encourages aspiring entrepreneurs in the whiskey industry to understand their market, deliver outstanding products, and be willing to innovate.

Teeling whiskey is often included in Irish Coffee, a drink that has a storied past, allegedly born out of a need to warm up weary travelers at Shannon Airport. Chasko highlights the importance of quality ingredients when making an Irish Coffee, recommending their Small Batch whiskey for its approachable profile. He advises using high-quality cream and freshly grated nutmeg to achieve the perfect balance.

Overall, Chasko’s journey from an intrigued chemistry student to a key figure in the whiskey industry underscores both the challenges and rewards of crafting exceptional spirits. For him, enjoying Teeling, whether neat or in cocktails, is about exploration and sharing unique experiences with others.

For more on Teeling Whiskey, visit Teeling Distillery.

I came down with the flu shortly after Christmas, and its lingering effects meant that alcoholic spirits didn’t taste quite right as I approached the end of January. This experience contributed to a much drier January than usual, leading me to reflect on my views regarding Dry January—a practice I’ve never particularly liked. Nevertheless, my enforced downtime allowed me to catch up on a couple of books that I’ve wanted to read, focusing on whiskey and rum. So, if you’re observing a Dry January, you can still indulge in reading about spirits, and these two books are certainly worth your time.

The History of Whiskey in 100 Bottles, Barrels, and More by Robin Robinson is a more casual read. Robinson breaks the story into bite-sized sections, making it enjoyable to read anywhere. He traces the history of whiskey back to the Neolithic era and provides a comprehensive picture of its evolution. While explaining developments throughout history, he cleverly highlights how taxes often influenced production methods. For example, the introduction of a malt tax in 1697 led Irish distillers to innovate their grain usage.

Robinson, who has extensive experience in the whiskey industry, presents his narratives with a sense of flair while avoiding getting bogged down in overly complex details. The book is a valuable resource for both novices eager to learn and experts looking for an entertaining read.

On the other hand, The Rum Never Sets: 300 Years of Royal Navy & London Dock Rum by Matt Pietrek and Alexandre Gabriel offers a deeper dive into rum’s history. This book, published by Pietrek’s own Wonk Press, delves into British Royal Navy rum’s rich history, explaining its significance to sailors from the 17th century until 1970. The narrative is rich in detail regarding the London docks, the epicenter of the rum trade, and the processes involved in its production and supply.

Pietrek, a notable rum historian, expertly unravels centuries of history at the Rum Quay, where barrels of rum from British colonies were stored and blended. He debunks common perceptions about the quality of Royal Navy rum, showing that considerable quality control was exercised over its production. His meticulous research is supported by primary sources, including accounts from former employees who managed blending operations just before the practice ended.

Gabriel provides insight into modern interpretations of Royal Navy rum, drawing from historical precedents while crafting his version, the Mister Fogg Navy Rum, which can be compared to the authentic blends available on the market.

Both books serve distinct audiences: Pietrek and Gabriel’s work is aimed at spirits enthusiasts and historians, while Robinson’s book caters to a broader reader base. Together, they are among the best recent additions to the literature on spirits, and while pairing their content with a drink is optional, it often enhances the experience.

I recently found myself battling a bout of flu, which muted my palate significantly. As a result, my spirits had less impact than usual, leaving me with a drier January than I’m accustomed to. Although I’ve historically not enjoyed the concept of Dry January, the downtime led me to delve into a couple of interesting books about spirits, perfect for getting a taste of the world of alcohol even if I’m not partaking.

First on my reading list is The History of Whiskey in 100 Bottles, Barrels, and More, authored by Robin Robinson. This book presents a casual yet comprehensive overview of whiskey’s evolution, starting from the Neolithic era all the way to modern times. Robinson’s storytelling style delivers bite-sized chunks of information, making it accessible and enjoyable for readers. The history of whiskey is combined with fascinating anecdotes, including how the introduction of the malt tax in 1697 forced Irish distillers to innovate their grain use.

The second book, The Rum Never Sets: 300 Years Of Royal Navy & London Dock Rum, offers a deep dive into the history of British Royal Navy rum and the London docks where it was stored. Written by Matt Pietrek and Alexandre Gabriel, this book reveals the complexities surrounding the daily rum rations for sailors and the sophisticated rum trade that took place at the London docks. Pietrek is known as a leading expert in the field of rum, and his meticulous research uncovers the origins and blending practices that defined Navy rum.

While reading these books might be a good companion to the dry January experience, the tales they tell of rich histories and unique practices in whiskey and rum will undoubtedly be even more enjoyable with a drink in hand once February rolls around.

For those interested, you can explore:

• The History Of Whiskey
• The Rum Never Sets
• Planteray Rum

Winter Storm to Bring Heavy Snow and Ice This Weekend Across Southern and Eastern U.S.

A significant winter weather event is forecasted to impact large portions of the southern and eastern United States this weekend. Meteorologists are warning of heavy snowfall and ice accumulation that could create hazardous travel conditions and potential power outages.

According to the National Weather Service, regions from Texas through to the Carolinas can expect substantial snowfall, while areas along the Gulf Coast may experience freezing rain. Advisories and warnings have already been issued for several states, indicating the seriousness of the impending storm.

Residents in these areas are advised to prepare accordingly, ensuring they have necessary supplies and a plan in place in case of power outages. The storm is expected to begin affecting communities late Saturday, with the most severe conditions predicted on Sunday.

For ongoing updates and detailed forecasts, individuals are encouraged to monitor local weather reports and stay informed about safety recommendations.

Store-bought vodka sauces can often feel like a compromise for those who pride themselves on their homemade recipes. However, after tasting and ranking nine different store-bought options, it turns out there is a surprising winner that delivers quality flavors at an affordable price. The standout is Botticelli’s vodka sauce, which not only earns rave reviews but is made with authentic Italian ingredients sourced directly from their farms in Sicily and Parma.

This sauce is crafted with care, combining hand-picked tomatoes, extra virgin olive oil, Parmigiano Reggiano, and Pecorino Romano, mixed into a rich and creamy base with a hint of vodka. The texture is commendably homestyle, boasting bits of tomato and a balanced blend of seasonings such as pepper and oregano to elevate the sauce’s flavors.

Fans of Botticelli’s vodka sauce are readily expressing their love on platforms like Amazon, where customers note that the sauce tastes just like homemade and enhances various dishes. Many reviewers recommend using it to upgrade their pizza, lasagna, and spaghetti. Users emphasize the quality of the chunky tomatoes, which contribute to the sauce’s authentic taste.

For those looking to add a personal touch to their store-bought vodka sauce, there are easy ways to enhance its flavor. Adding a splash of heavy cream or fresh herbs can make a significant difference. Other delicious options include incorporating garlic, red pepper flakes for heat, or even some protein like sautéed pancetta.

In summary, while there are many options available, Botticelli’s vodka sauce not only ranks at the top for taste but also provides a comforting, ready-made alternative for busy cooks who don’t want to sacrifice flavor for convenience.

For more information on buying Botticelli’s vodka sauce, check it out here.

Local tribute band The Whiskey Fund is set to perform an eclectic mix of classic hits on January 23, 2026, at the Wildwood Saloon in Iowa City. The band features a lineup that includes Sean Seaton, Dave Rosazza, Ben Schmidt, Bill Shannon, and John Edwards, who collectively bring a diverse sound of rock, soul, funk, and R&B to the stage.

Seaton, one of the band’s musicians, shared that they aim to create a varied musical experience, often mixing well-known tracks with deeper cuts. Their set list is enriched with influences from artists like Steely Dan, Stevie Wonder, and Elton John, the latter of whom Seaton credits for inspiring him to learn piano. The band also includes songs from genres like Americana and blues, showcasing each member’s unique musical preferences.

Seaton, who works as a tech director at Solon Community School District, expressed his passion for music and live shows. He reminisced about attending iconic concerts, including Paul McCartney and The Eagles, emphasizing the importance of experiencing live performances, especially as artists age. The Whiskey Fund provides a platform for local music lovers to enjoy a laid-back atmosphere where they can reminisce through the sounds of their favorite era.

The band’s name, "The Whiskey Fund," originated from a lighthearted discussion among members about what to call their tip jar, which some jokingly contributed to with both cash and actual whiskey bottles. With their unique name and relaxed vibe, The Whiskey Fund is not just about performing; it’s a guilty pleasure that allows them to connect with their audience and indulge in their love of music.

Event Details:

• What: The Whiskey Fund Performance
• When: 7 p.m. Friday, January 23, 2026
• Where: Wildwood Saloon, 4919 Walleye Dr., SE Iowa City
• Cost: Free
• More info: Wildwood Saloon

Big Whiskey’s American Restaurant & Bar in Owensboro, Kentucky, is making a name for itself with an impressive whiskey selection, boasting over 100 brands. Owned by Alan and Lisa Lawrence, the venue features premium options like Old Rip Van Winkle at $45 per shot and a unique partnership with Green River Distilling, showcasing several of their whiskies.

The Lawrences entered the restaurant industry after Alan’s retirement from an IT firm bound by a non-compete clause. They sought a franchise opportunity that would resonate in their community, leading them to Big Whiskey’s, which opened on August 15, 2025, in a former Bar Louie location. Although business has been solid, winter has slowed foot traffic. However, the restaurant benefits from its proximity to local hotels and conventions.

Unlike a typical large open space, Big Whiskey’s layout is thoughtfully arranged into sections for a more intimate dining experience. The restaurant includes a private dining room for 50 and showcases local artwork, contributing to its community-focused atmosphere. The addition of nearby developments, such as the Bluegrass Fieldhouse sports complex and new apartments, is anticipated to bring more patrons.

With around 80 employees during the winter and 90 during the busier summer months, Big Whiskey’s puts forth a commitment to community engagement. They’re initiating programs like "Give Back" nights where local nonprofits receive a portion of sales. The restaurant’s winter hours run from 11 a.m. to 11 p.m. on weekdays and extend until midnight on weekends, serving a full menu late into the night, with customer favorites including chicken tenders, burgers, and steaks.

Big Whiskey’s, which began in downtown Springfield, Missouri, in 2006, now has a growing franchise presence, promising to become a staple in Owensboro’s dining scene.

The world of spirits is vast, but few contenders can match the sheer strength of Spirytus Rektyfikowany, a Polish vodka that holds the title of the strongest alcohol worldwide. With a staggering 192-proof (96% alcohol by volume), it towers over popular liquors like Everclear, which is only 95% alcohol.

Vodka has deep historical roots in Eastern Europe, particularly in Poland, which has been producing high-proof spirits since the 1400s. Over the centuries, Polish distilleries, such as Polmos, refined their production methods, leading to the development of Spirytus. This spirit should not be enjoyed casually; it’s known primarily for its intense potency rather than its flavor. While it may be used in Poland for infusions with fruit, herbs, or spices, its most notable recent use was in the manufacture of hand sanitizer during the pandemic.

The exceptional strength of Spirytus comes from its unique production process called rectification. Unlike standard vodkas that undergo a couple of distillation cycles, Spirytus is distilled multiple times. This process effectively removes impurities and concentrates the alcohol content, yielding a nearly pure ethanol product. The base ingredients vary, often including grains like maize or rye, which undergo fermentation before the distillation begins.

Despite its reputation, Spirytus carries health warnings. It’s highly flammable and can be toxic if misused—hence it’s important not to consume it in large amounts or straight. If you’re interested in experiencing Spirytus for yourself, it can typically be purchased for $20 to $50, depending on the bottle size.

For a taste of history and an exploration of the limits of alcoholic beverages, Spirytus Rektyfikowany stands out as both a remarkable and cautionary spirit.