Liquor-articles 1905

One of Kentucky’s major bourbon producers, Jim Beam, announced plans to cease whiskey production at its Clermont distillery starting January 1, 2026. This decision is seen as a response to the current challenges facing the industry, particularly a significant surplus of whiskey coupled with a decline in domestic demand.

In a statement provided to the Lexington Herald Leader, Jim Beam explained that they continually assess production levels to align with consumer demand. As a part of their strategy, they will pause distillation at their primary distillery located on the James B. Beam campus, while still maintaining production at their smaller craft distillery in Clermont and the larger Booker Noe distillery in Boston.

While the main distillery will not distill whiskey during this period, bottling and warehousing operations will remain active at Clermont. The visitor center at the James B. Beam campus will continue to operate, offering visitors the full experience and dining options at The Kitchen Table.

Kentucky’s bourbon industry has experienced a significant downturn, with production slashed by over 55 million proof gallons—representing a 28% decrease through August—marking the lowest levels of production since 2018. A boycott of American spirits by Canada, initiated in response to tariffs during the Trump administration, has further impacted the market, with sales to Canada dropping by more than 60% through October. Despite these challenges, Jim Beam has yet to issue any layoff notices under Kentucky’s WARN Act.

For more information, you can read the full article here.

Have you ever picked up an amber spirit thinking it was whisky, only to discover it’s rum? The similarities between rum and whisky — both being fermented, distilled, and aged in wooden barrels — can lead to confusion. However, the key differences between the two lie in their production processes, flavors, and health implications.

How They Are Made

Rum is a spirit created from sugar cane. Its production involves fermenting sugar cane byproducts, where yeast transforms sugars into alcohol. The duration of fermentation can vary, impacting whether the rum is light or heavy. The initial ‘wash’ typically has an alcohol by volume (ABV) of about 5-10% before distillation.

Whisky, on the other hand, is distilled from a fermented grain mash, often made from barley, rye, or wheat. The choice of grain and the distillation process define the whisky’s type and flavor, with the initial ‘wash’ containing about 7-10% ABV. Whisky matures in barrels, allowing it to develop complex flavors over time.

Distillation Processes

The distillation methods also highlight differences. Rum may utilize pot stills or column stills, with pot stills often yielding a richer, more flavor-intense spirit, while column stills produce a lighter, smoother variant.

Whisky can also be distilled in both types of stills. For example, Scotch whisky usually undergoes double distillation in pot stills, whereas American bourbon often utilizes continuous column stills.

Flavor Profiles

Rum is versatile in flavor, ranging from light and fruity to deep and spicy, with a base profile of sweet, toasted sugar. Light rums tend to be fresh and sweet, while dark rums boast richer characteristics.

Whisky offers a more complex flavor spectrum, described as smoky, sweet, floral, or nutty, based on its origin and maturation process.

Health Considerations

In terms of calories, whisky contains about 71 calories per 30 ml, slightly higher than both white and dark rum, which contain about 65 calories for the same volume.

When it comes to alcohol content, both spirits are usually bottled at 40% ABV, but they can have "overproof" versions that reach significantly higher percentages.

Hangover Severity

The likelihood of experiencing a hangover from either drink can vary. Generally, whisky contains higher levels of congeners — byproducts of fermentation — which can lead to more severe hangovers compared to light rum.

In conclusion, while both rum and whisky share some foundational aspects, they stand apart in their ingredients, processes, flavor profiles, and health impacts. Understanding these differences can enhance your appreciation and enjoyment of both spirits.

During the turbulent era of Prohibition, young Joe Carey from Greybull found an unexpected path to fortune. At just 23 years old, he began running bootleg liquor from Canada, aided by a supportive local banker. The 1919 law prohibited alcohol, leading many, including Carey, to seek creative ways to smuggle it back into the U.S.

With financing from the First National Bank, where the banker remained discreet about their arrangement, Carey quickly established his rum-running business. Over four years, he made numerous trips across the border, efficiently delivering bourbon and scotch to the thirsty residents of Greybull. Historian Tom Davis noted that Carey’s previous experience as an ambulance driver during World War I equipped him with the calm demeanor and driving skills necessary for his risky undertakings.

Carey once recounted how his silent partner at the bank, George Hinman, was initially hesitant about the venture but eventually profited handsomely from it. After his first successful run, Carey vowed he’d ensure the bank’s investment was safe. He managed to not just repay but triple their return.

However, challenges occasionally arose. On one occasion, a young partner named Charlie, less adept at navigating the covert business, was nearly apprehended after a mistake led them to a suspicious garage. Just as the situation seemed grim, Carey’s decisive action and some quick thinking saved their haul.

Carey cleverly utilized network connections, delivering liquor to the Elks Committee, a group distinct from the Elks Lodge, allowing him to sidestep certain legalities. He became well-acquainted with community figures along the way, further weaving himself into the fabric of local life.

With the passage of time, a loophole in the law permitted medicinal alcohol sales, allowing Carey to procure whiskey legally for those with “prescriptions.” He joked about the absurdity of the situation, noting how easy it was to obtain a doctor’s note.

By 1923, with Prohibition’s end on the horizon, he shifted gears, retiring from his life of crime to establish a legitimate business. Within a few years, he married the daughter of a police officer and became a respected businessman, running a hotel and bar as he raised his family in Greybull. The connections and wealth he amassed during the Prohibition era allowed him to transition smoothly into a lawful life, marking an intriguing chapter in Wyoming’s history.

During the holiday season, communities from the African, Caribbean, and Latin American diasporas come together to celebrate with various drinks that promote joy and connection. These beverages, such as creamy coconut punches and vibrant hibiscus infusions, not only provide holiday cheer but also carry significant historical and cultural meanings tied to migration and resilience through generations.

Here are some key festive drinks cherished within these communities:

Puerto Rican Coquito

Coquito is a creamy coconut rum punch that has become a staple during the holidays in Puerto Rican culture. Originating from Puerto Rico, it is now enjoyed across the Caribbean and U.S. diaspora regions. This drink symbolizes home and cultural heritage, often shared at festive gatherings known as parranda.

Caribbean Sorrel

Known for its ruby-red color, Caribbean Sorrel is made from the Hibiscus sabdariffa plant and is typically infused with ginger, cloves, and cinnamon, with some variations adding rum and sweeteners. While popular throughout the year, it holds significant importance during Christmas and New Year celebrations, connecting diasporic communities through its African culinary roots.

Haitian Crémas

Haitian Crémas is a sweet, creamy beverage made from coconut, evaporated and condensed milks, spices, lime, vanilla, and Haitian rum. It is commonly enjoyed by Haitian families during their year-end festivities, particularly in regions such as Miami, New York, and Boston, and is known for evoking warm memories of Haiti’s heritage.

Trinidadian Ponche de Crème

This Caribbean cream punch resembles eggnog and consists of milk, eggs, sugar, rum, nutmeg, and citrus notes. Trinidad and Tobago, along with broader Caribbean cultural celebrations, embrace Ponche de Crème as a delicious holiday staple.

Caribbean Ginger Beer

Widely consumed across English-speaking Caribbean nations, Caribbean Ginger Beer is a spicy, fermented drink made from ginger, water, sugar, lime, and cloves. Although classified as non-alcoholic, it delivers a zing, making it a beloved choice for holiday gatherings among Black diasporic communities.

Caribbean Peanut Punch

A favorite among families and vendors, Caribbean Peanut Punch blends peanuts or peanut butter with milk, condensed milk, sugar, nutmeg, and cinnamon. Sometimes, a splash of rum or stout beer is included. It is often served on special occasions and during holidays, providing a comforting, energizing taste that highlights Caribbean culinary traditions.

These diasporic holiday drinks encapsulate the spirit of celebration, cultural heritage, and community bonding during the festive season.

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Hot Buttered Rum is a drink that resonates with comfort and warmth, especially during the chill of winter. While the combination of hot water and rum may seem typical, the addition of butter brings a surprising richness that transforms it into a velvety experience.

For newcomers, the idea of including butter in a drink can be puzzling. However, this unconventional ingredient significantly enhances the overall flavor, similar to how milk or cream in coffee adds depth. Once stirred, the butter integrates into the mixture, but it’s perfectly acceptable if it floats on top for a while; just give it a stir when you’re ready to sip.

The origins of Hot Buttered Rum trace back to early American settlers who combined rum with warming spices, creating a hearty beverage meant to stave off the cold. This drink not only gives warmth but also comfort, making it a historical staple during long, dark winters.

Most recipes suggest creating a "compound butter" well in advance, which can be a cumbersome process. Luckily, you can craft a delightful version of Hot Buttered Rum with common ingredients found in your kitchen, combined in a single serving without any fuss.

Recipe for Hot Buttered Rum

• Ingredients:

  • 2 oz. aged rum
  • 1 tbsp. butter
  • 2 tsp. brown sugar
  • Pinch of ground cinnamon
  • Half-pinch of ground cloves
  • 6 oz. hot water

• Instructions:

  1. Pre-warm your mug by filling it with hot water for about 30 seconds before pouring it out.
  2. Add the butter, rum, brown sugar, and spices directly into the mug.
  3. Pour hot water over the mixture and stir well to combine.
  4. Optionally, garnish with a cinnamon stick or a touch of freshly grated nutmeg.

Additional Notes

• The rum should be aged for a rounder flavor. While variations using whiskey might work, rum typically complements the buttery richness better.
• The use of brown sugar enhances the drink’s depth, though other sugars can be experimented with.
• Feel free to add other flavors, such as honey liqueur or walnut liqueur, for a twist on the classic.

Hot Buttered Rum not only warms the body but also serves as a reminder of the simple joys throughout history, embodying comfort and indulgence in every sip. So next time the winter chill sets in, don’t hesitate to whip up a batch and enjoy this velvety, spiced delight.

Leftovers is our exploration of the latest product ideas, blending creativity and uniqueness in the culinary world. While some concepts captivate our imagination, others leave us questioning their viability. Here are a few noteworthy highlights emerging from recent trends.

Salty and Sweet Fusion with Ritz

Ritz has joined the growing trend of combining sweet and salty flavors with the introduction of its new Drizzled Mini crackers. These innovative snacks feature the classic buttery flavor of Ritz, enhanced with drizzles of either fudge or caramel on both sides. This development aligns with findings from Global Growth Insights, indicating that nearly two-thirds of consumers favor snacks that blend these contrasting profiles.

Madeline Vincent from Mondelēz noted, "With innovations like Drizzled Minis, we’re building on that signature taste while engaging with the sweet-and-salty trend that many consumers love." The new crackers are designed for those seeking a more indulgent and portable snack option during their daily routines, catering to the rising demand for such treat-like formats.

In 2026, Ritz plans to continue innovating while remaining faithful to its foundational flavors. The brand has recently introduced adventurous offerings, including Ritz Hot Honey and Ritz Toasted Chips Sweet Habanero, as part of a broader strategy to enhance its status in the savory snack market.

Stoli Vodka’s Bold New Flavor

Stoli is set to launch its latest flavor: Halapeño Pepper Vodka, specifically crafted to enhance Bloody Mary cocktails. This product, produced in Louisiana, embodies the region’s vibrant food culture known for its spicy, robust flavors. Stoli aims to tap into the increasing consumer interest in spicy flavors as the cocktail scene evolves.

Marina Troyanovskaya, Stoli’s CMO, stated, "With the rising demand for spicy cocktails, STOLI Halapeño Pepper was developed to be the ultimate spicy vodka for a next-level Bloody Mary." This introduction marks Stoli’s return to innovation following recent challenges, with the brand looking to capitalize on consumer preferences for bold tastes.

Laird Superfood’s Renewed Focus

Laird Superfood is reformulating its liquid creamers to include organic ingredients, such as organic coconut milk and vanilla extract, along with its signature Lion’s Mane mushroom known for its health benefits. The launch coincides with new flavors of hydration powders, which incorporate nutrient-rich red marine algae to provide added health benefits.

The company’s recent moves signify a response to the increasing consumer demand for functional foods that complement healthier lifestyles. Laird’s sales have grown, illustrating a successful shift toward health-conscious product offerings that resonate well with today’s market trends.

These product introductions reflect a broader shift in consumer preferences towards innovative, health-driven, and flavorful options, highlighting the dynamic nature of the food and beverage industry.

It’s hard to believe Christmas is just around the corner. The approaching holiday season often comes with its fair share of stress, as individuals scramble to find last-minute gifts, plan family gatherings, and deal with the onslaught of holiday expectations. For many, a way to alleviate this tension is through the soothing sounds of classic Christmas music.

Country music has produced some timeless holiday tracks, like Dolly Parton’s "Hard Candy Christmas," Merle Haggard’s poignant "If We Make It Through December," and Tyler Childers’ lesser-known gem “Luke 2:8-10.” Yet, one standout in this genre is Robert Earl Keen’s "Merry Christmas from the Family," which has defined Christmas in Texas since its release on his 1994 album, Gringo Honeymoon.

Keen’s song presents a hilarious and somewhat chaotic portrayal of a dysfunctional family gathering during the holidays. Captured in vivid detail, the lyrics recount the antics of family members sharing awkward moments, including a drunken Christmas party and unexpected guests. It serves as a comedic commentary that many can relate to, echoing the beloved themes found in festive classics like Christmas Vacation.

This cherished track gained even broader recognition when Montgomery Gentry covered it in 2000, introducing it to a wider audience.

Recent fans of Keen’s work can discover a remarkable acoustic rendition by Cody Cannon, the frontman of Whiskey Myers. Released on the band’s YouTube channel, Cannon’s cover showcases his versatility, making it a delightful listen for anyone looking to embrace the holiday spirit through the lens of country music.

For those who appreciate both the original and its cover, this rendition offers a refreshing take on a classic, underscoring the timeless nature of Keen’s storytelling.

Watch Cody Cannon’s cover here.

Tanduay Distillers Inc., a prominent name in the Philippines’ liquor industry, has taken a significant step towards expanding its presence in Europe by entering into a distribution agreement with Bastard Spirits, a Danish boutique distributor. This partnership aims to increase Tanduay’s market share in Denmark by utilizing Bastard Spirits’ extensive customer network which includes specialty wine and spirits shops, online retailers, and various on-trade channels.

As consumer preferences shift, the brand is keen to tap into the rising interest in rum among younger Danish consumers, particularly as gin consumption is reportedly declining. Tanduay’s approach aligns with these trends, making their products particularly appealing to women and younger demographics who are increasingly embracing the rum category.

Bastard Spirits, established in 2021, operates within Denmark’s regulated alcohol market and is focused on premium spirits. Jesper Kjaer, an international sales manager at Bastard Spirits, noted that Tanduay’s offerings stood out for their diversity and pricing. He highlighted the potential of Tanduay’s 10-Year-Old Rum to engage a wide range of consumers, while the Overproof variant is expected to attract seasoned rum enthusiasts.

This strategic move marks another step in Tanduay’s goal to widen its international footprint, responding to growing global interest in rum and diversifying its audience within Europe.

Mai-Kai, the iconic Polynesian dining destination in Oakland Park, has expanded its offerings with the launch of its own rum, named Mai-Kai Old Style Special Rum Number 1. This new spirit can be purchased at the restaurant’s gift shop, bringing a unique twist to their already vibrant experience.

Pia Dahlquist, the restaurant’s public relations director, shares how this venture began after the previous rum they used, Dagger Rum from Jamaica, was discontinued. The Mai-Kai was known for its signature cocktails that utilized this rum, leading to a noticeable shift in flavor when they had to find a replacement. The team embarked on a multi-year quest to create a rum that would closely replicate the taste of its predecessor, and they finally succeeded with the new Mai-Kai Rum.

Available for $75 per liter or $400 for a case of six, the rum is a full-bodied 100 proof that makes for both excellent mixers and enjoyable shots. The tasting notes reveal a complex profile, featuring aromas of banana and toasted oak, with a finish reminiscent of fruit cake and brown butter.

This release follows a significant renovation worth over $20 million, aimed at revitalizing the Mai-Kai experience, complete with a redesigned venue, new stage shows, and updated menus. For more details, customers can contact the Mai-Kai at 954-563-3272 or visit maikairum.com.

For years, efforts to address climate change have largely centered around reducing fossil fuel use. However, as of 2025, innovative strategies that involve unconventional approaches to carbon capture are gaining attention. With global emissions at record levels in 2024 and average temperatures consistently exceeding critical thresholds, a new plan is essential.

Prominent climate scientists are now advocating for adopting carbon capture techniques, believing we will need to eliminate around a trillion tonnes of CO2 by the end of the century. Instead of purely focusing on reducing emissions, it’s become clear that capturing existing greenhouse gases is a crucial part of fighting climate change.

The standard methods of capturing CO2 have often included initiatives like tree planting, which may not capture enough carbon quickly enough for current needs. A 2024 report from Oxford’s Net Zero program has highlighted new methods that involve injecting captured CO2 into geological formations like volcanic rocks.

Here are some unconventional carbon capture ideas that could make a difference:

1. Injecting Volcanic Rocks

The Orca plant in Iceland, the world’s first large-scale facility employing direct air capture (DAC) technology, is actively sucking in CO2 from the atmosphere. When captured, this CO2 is mixed with water before being injected into volcanic rocks deep underground, where it can solidify and remain trapped permanently.

2. Abandoned Salt Mines

Engineers in China are eyeing old salt mines as potential sites for storing CO2 produced by heavy industrial emissions. These caverns, if repurposed correctly, could potentially contain significant amounts of CO2 and mitigate emissions from industries prolific in the region.

3. Whales, Dead or Alive

Whales could play an unexpected role in carbon capture. By storing substantial amounts of carbon over their 100+ year lifespans and contributing to marine ecosystems through their death, which supports deep-sea carbon storage, whales are being studied as a natural solution for capturing CO2.

4. Vodka and Tonic

In a surprising twist, some beverage producers are sourcing CO2 from power plant emissions for their drinks. This approach captures CO2 but raises concerns about its long-term fate, as carbon can quickly return to the atmosphere after consumption.

5. In the Walls

Efforts to incorporate CO2 into concrete production aim to create carbon-negative materials. By modifying how concrete is made, researchers are exploring ways to reduce emissions associated with traditional concrete while potentially utilizing captured CO2.

6. Painting Projects

Recent innovations in paint technology have introduced approaches that utilize microorganisms to absorb CO2 from the air. These "living paints" could potentially help reduce overall emissions if widely adopted in building projects.

These emerging solutions represent a crucial shift in our approach to climate change. As traditional methods have fallen short, incorporating these innovative techniques may be vital for addressing the ongoing crisis.