Liquor-articles 1905

Wray & Nephew Limited has announced that they have fully resolved the rum shortages that plagued the previous year, confirming an ample supply for the upcoming holiday season. The senior commercial director, Cecil Smith Jr., emphasized that the minimal disruptions caused by Hurricane Melissa would not affect domestic supply in any significant way.

Smith Jr. explained that the rum shortages were a result of an unexpected spike in consumption following the COVID-19 pandemic. Since July 2025, inventories have been robust nationwide. He characterized the prior shortages as a "good problem" due to the sudden increase in demand, and he strongly denied claims that the company diverted stocks of white rum to support the aging of its premium Appleton Estate line.

The company holds a commanding 85% share of Jamaica’s overproof rum market and claims that their flagship Wray & Nephew White Overproof Rum sells more cases globally than any other rum. Smith highlighted the importance of community bars in Jamaica, noting that approximately 70% of alcohol consumption occurs in these venues, which play a crucial role in the company’s business model.

While the hurricane caused logistical challenges, affecting exports and raw material imports for future production, domestic supplies were maintained, with all necessary production for 2025 completed prior to the storm. Smith noted the key focus for Wray & Nephew continues to be maintaining pricing stability to prevent price gouging, and he expressed optimism for the recovery of both the community bars and the wider economy in the wake of the hurricane.

For 2026, the outlook has been somewhat reduced, with expectations that consumers in affected areas will prioritize essential rebuilding efforts. However, Wray & Nephew is prepared to respond flexibly to any rapid resurgence in demand. The strategy involves increasing inventory buffers to ensure they can meet both current and future needs efficiently.

Overall, the company’s extensive portfolio includes various local brands and products, reinforcing its market dominance while contributing to the island’s cultural fabric during a time of economic recovery.

Cleveland’s East Bank Flats, known for its bustling nightlife, faces a significant shift as two popular bars, Inferno and Rum Runners, are closing immediately due to "economic pressures." Both establishments are part of the Sly Restaurant Group (SRG), which stated that the decision was made after a careful assessment of operations in light of current challenges in the hospitality industry.

Despite being a vibrant area typically filled with patrons, the Flats exhibited a quieter scene shortly after the announcement. Many bars were closed, and patrons were mostly unaware of the closure until prompted. One visitor expressed disappointment, highlighting her connection to the area and concern for its economic health.

Laurie Torres, the owner of Mallorca and president of Cleveland Independents, commented on the overall struggle of downtown dining and nightlife, noting that the atmosphere has changed greatly, with fewer shoppers and diners frequenting the area. She reflected on the decline in business activity since the once-bustling downtown has now become less attractive for casual visits.

Torres emphasized that the situation is not isolated to Cleveland; surrounding urban centers like Columbus and Cincinnati are facing similar challenges. She pointed out the rising costs of goods and services, which are hampering restaurant operations. The economic climate is leading to a substantial number of closures across Ohio, with reports indicating over 500 restaurants are expected to close this year.

The closures aren’t limited to just bars and restaurants. The Ohio Craft Brewers Association has reported more breweries are ceasing operations than starting up in 2025. Torres voiced a need for stronger urban centers, suggesting that initiatives, such as major businesses relocating to downtown Cleveland, could help revitalize the area and attract visitors again.

As businesses assess their future amidst the economic strain, there are calls for community support to preserve and promote local independent establishments that are integral to Cleveland’s culture and economy.

PROVIDENCE — The cocktail scene in Providence is currently witnessing a transformative era, largely fueled by a fresh wave of bartenders who approach mixology with the same artistry chefs apply to their dishes. Justin Brody is one such bartender. His journey has taken him from the busy bar culture of Portland, Oregon, to his current position at Juniper in Providence, where he’s determined to create a new bar concept that emphasizes tropical flavors, sustainability, and an extensive rum collection.

After completing his studies at Johnson & Wales University, Brody, alongside his fiancée, initially moved to Seattle in 2016. They later settled in Portland, where Brody became deeply immersed in the local cocktail scene. However, breaking into this competitive environment proved challenging. “[Pre-COVID] it was almost impossible… I finally got a job at Deadshot after being really persistent,” he recalls. His tenacity paid off when he reached out to renowned bartender Jim Meehan, who hired him for the opening of Takibi, marking the beginning of his serious bartending career.

After returning to the East Coast due to a family emergency, he spent two years at The Port of Call in Mystic, Connecticut. Here, he rose to the position of head bartender and fostered enduring relationships with his colleagues. However, he eventually yearned to open his own establishment, prompting his move to Providence.

Brody recently achieved recognition by winning a cocktail competition at the inaugural Mystic Cocktail Classic. His winning cocktail, the “Bajan Daydream,” draws inspiration from Barbados’ national dish, incorporating flavors reminiscent of cornmeal and okra. The cocktail is a unique twist on a daiquiri, using aged rum and lemon juice instead of the traditional lime.

An emphasis on sustainability forms the foundation of Brody’s future bar project, where he plans to address kitchen and bar waste creatively. His ambition is to open a venue by 2026, featuring Rhode Island’s largest rum selection and blending various personal interests such as tropical plants, mid-century décor, and vintage music into the bar’s atmosphere.

Despite losing several influential establishments recently, Brody believes Providence is entering an exciting phase with new culinary talent and innovative concepts emerging. He is particularly enthusiastic about the recognition garnered by local bars, including LOMA, and the commitment of young entrepreneurs to invigorate the city’s hospitality landscape.

Bajan Daydream Recipe

• 1 3/4 oz Real McCoy 5 year rum
• 1/2 oz John D Taylor’s Velvet Falernum liqueur
• 1/2 oz Lemon juice
• 3/4 oz Corncob and thyme syrup (recipe below)
• 3 dash tobacco bitters
• Thyme sprig for garnish

Combine all ingredients except the thyme sprig in a mixing tin with ice. Shake well for about 8 seconds. Strain into a chilled coupe glass and garnish with a thyme sprig.

Corncob and Thyme Syrup

• 1000 grams white sugar
• 1000 grams water
• 4 corn cobs
• 5 sprigs of thyme
• 5 grams salt

Combine corn cobs, thyme, salt, and water in a pot, cover, and simmer for 30 minutes. Add sugar, stir until dissolved, and strain to reserve the syrup. Refrigerate for up to two weeks.

Ten years after its release, Chris Stapleton’s "Tennessee Whiskey" continues to make waves, remaining in Apple Music’s Top 100 Songs of 2025. As we wrap up the year, Apple Music has unveiled its year-end lists, where Morgan Wallen notably leads with twelve songs in the all-genre Top 100, specifically from his hit album I’m The Problem. His older hits, such as "Chasin’ You" and "Last Night," also made the cut, showcasing his enduring appeal.

However, Stapleton’s "Tennessee Whiskey" significantly stands out by continuing to chart a decade after its release. This beloved ballad, originally a cover recorded by David Allan Coe and later by George Jones, was featured on Stapleton’s debut album Traveller in 2015. Its legendary status was solidified following Stapleton’s performance with Justin Timberlake at the 2015 CMA Awards, often hailed as a defining moment in modern country music.

Traveller has achieved remarkable accolades, including a 7x-platinum certification from the RIAA and over 500 weeks on Billboard’s Top Country Albums chart. Earlier this year, it was even named Billboard’s Top Country Album of the Century, a testament to its impact and popularity.

In the latest rankings, "Tennessee Whiskey" claimed the 89th spot on Apple Music’s Top 100 list, ahead of artists like Drake and Frank Ocean. Stapleton is notably one of only six country artists to have a song featured on this prestigious chart this year.

Before his rise to fame, Stapleton was already an acclaimed songwriter, crafting hits for many top artists. In a candid interview, he reflected on the unpredictability of songwriting success, emphasizing that the true victory lies in finishing a song and that no one can predict how a song will resonate with listeners.

Ultimately, the continuing success of "Tennessee Whiskey" underscores its timeless appeal and Stapleton’s impressive artistry.

If you’re a liquor drinker, you’ve likely noticed the term "80 proof" or "40% ABV" on many bottles. This seemingly magical number raises questions: Why is it so common, and what does it represent?

Understanding Proof and ABV

"ABV" stands for "alcohol by volume," a measure of the amount of alcohol contained in a given volume of liquid. The proof measurement is simply double the ABV; for instance, a spirit with 40% ABV is considered 80 proof.

The term "proof" has historical roots, dating back to the 16th century when sailors tested the strength of rum by mixing it with gunpowder. If it ignited, the rum was deemed strong enough to be "proof" alcohol. This method set the benchmark for what was considered adequate strength, which has evolved over time.

The Economic Angle Behind 80 Proof

The prevalence of 80 proof spirits can largely be attributed to economics and legal standards. In the United States, 80 proof is the legal minimum for many types of spirits, including whiskey, vodka, gin, tequila, and rum. Bottling spirits at this proof typically reduces production costs. Lower ABV means that producers can dilute the alcohol with water while still meeting the legal thresholds, thus maximizing profits per barrel.

For instance, with whiskey, producers can fill more bottles per barrel by adding water up to the 80 proof mark. This practice is particularly beneficial for mass-producing brands that want to keep retail prices competitive.

Historical Context of the 80 Proof Standard

The exact origins of the 80 proof standard aren’t definitively recorded, but some suggest it stems from British practices where a minimum was established based on alcohol content measured by weight. Similarly, during wartime efforts to minimize alcohol consumption, regulations were put in place that inadvertently resulted in the adoption of 80 proof as a standard.

In Scotland, this minimum was influenced by governmental initiatives to tax whiskey more effectively and control its distribution during tough times. Over the years, 80 proof emerged as a convenient balance between quality and accessibility, ensuring a product that isn’t overly watered-down but still flavorsome enough for many drinkers.

Conclusion

Today, while many spirits enthusiasts may opt for higher proof drinks, 80 proof remains the industry standard. It provides a palatable experience for casual drinkers, emphasizes affordability for producers, and balances flavor retention while being financially viable. This unique combination ensures that 80 proof continues to hold its place as a staple on liquor shelves globally.

For additional information on the history of spirit proofs, you can check out VinePair and Scotch Whisky.

Patrick Schwarzenegger is stepping back into his role as Ketel One’s Spirit Advisor this holiday season, continuing the brand’s collaboration with AMC as the official vodka for the upcoming 2026 Sundance Film Festival. This partnership will feature digital and social media content throughout the holiday period, culminating in promotions leading up to the festival in Park City, Utah, scheduled for late January.

Jessica Rawlins, the brand director for Ketel One Vodka, expressed that Schwarzenegger’s return enhances their shared commitment to exceptional hospitality through authentic experiences. Social media campaigns will showcase Ketel One’s signature cocktails, with the Espresso Martini, known as "Après Noir," being highlighted. The cocktail kit, which includes Ketel One Oranje, Mr. Black Coffee Liqueur, cinnamon syrup, and espresso, is available for purchase nationwide through CocktailCourier.com.

Furthermore, consumers have an opportunity to win an all-expenses-paid trip to the 2026 Sundance Film Festival, which includes luxurious accommodations and exclusive screening access. Interested participants can enter the sweepstakes by visiting the promotional website before December 16.

At the festival, attendees can enjoy a selection from the Ketel One Vodka Cocktail Collection, which features not only the Aprés Noir but also other unique creations like the Green Light Martini, inspired by the classic film "The Great Gatsby," and Sweater Weather, a hot cocoa variant with a boozy twist.

Television has greatly influenced our perception of cocktails, especially the martini—a drink synonymous with sophistication and charm. Famous films and shows, including James Bond films and "Sex and the City," have solidified this association, showcasing the martini as a symbol of elegance.

As the charm of the martini varies for each individual, vodka enthusiasts can rejoice in the diverse options available. Here are nine expert-recommended vodka brands to enhance your next martini experience, each offering unique flavors and qualities.

Belvedere

Crafted from Polish rye, Belvedere adds character to your martini with a smooth yet slightly nuanced flavor. Mixologist Jackie Ocampo appreciates its hint of rye, allowing for a martini that’s not completely devoid of texture.

Kirkland Vodka

For those seeking a budget-friendly option without compromising taste, Kirkland Signature vodka stands out. Che McKissic, with extensive experience in hospitality, finds it comparable to more expensive brands, making it a great home choice.

Reyka

This Icelandic vodka uses glacial water and is distilled in a rare Carter-Head still, resulting in a clean and smooth product. Bartender Andrew Grenville favors Reyka for its purity and impressive flavor complexity.

Chopin

Known for its potato base, Chopin produces a rich and creamy vodka. Ocampo enjoys pairing it with light vermouth and finds it pairs excellently with olives, making it perfect for a classic martini.

Haku

Originating from Japan, Haku vodka is rice-based, providing a unique flavor. Grenville points out its subtle sweetness, with hints of green tea, making it a delightful choice for those looking to experiment.

Blue Ice

Made from Idaho potatoes, Blue Ice offers a clean flavor profile and creamy texture at an affordable price. Ocampo suggests it for her mixology workshops due to its versatility.

Kastra Elion

Crafted from a mix of grains and Greek olives, Kastra Elion elevates the dirty martini experience with its almost olive oil-like texture, according to Grenville, making it a luxurious choice for a special occasion.

Deep Eddy

This corn-based vodka presents a slight sweetness and a clean finish. Ocampo loves using it in martinis, especially with garnishes that enhance its sweet profile.

Svedka

With a base of Swedish winter wheat, Svedka is both affordable and offers a smooth, light flavor with minimal burn. Grenville recommends it as a no-fuss option for those new to vodka martinis.

In the world of martinis, the choice of vodka can significantly impact your drink. Whether you lean towards traditional or prefer to indulge in unique varieties, the right vodka can transform your cocktail experience.

If you’re keen to explore the rich world of whiskey tasting, you’re in for a delightful experience. Whether you’re a seasoned enthusiast or a curious newcomer, understanding how to assess the flavors in whiskey can enhance your appreciation. Here are some key insights to elevate your whiskey tasting skills.

Understanding Flavor Sources

To fully appreciate whiskey, it’s essential to recognize where its flavors originate. They come primarily from two sources: the distillate and the barrel.

The Distillate

The distillate gains its flavor from the grains and the yeast used during fermentation.

• Mashbill: This is the recipe used to create whiskey, typically made up of various grains. For instance, bourbon must contain at least 51% corn, which contributes to flavors like cornbread and roasted corn. Other grains such as wheat and rye add sweetness or spiciness, respectively.

• Yeast: The type of yeast used significantly influences flavor. Distilleries often use proprietary yeast strains which impart unique characteristics to their whiskey. For example, different yeast strains can introduce notes ranging from fruity to herbal.

The Barrel

Whiskey aging occurs in new, charred oak barrels, which infuse various flavors into the spirit. The barrel’s wood contains components like tannins and sugars, which caramelize upon charring. As the whiskey ages, it interacts with the wood, extracting sweetness and flavors like vanilla and caramel.

The Art of Identifying Tastes

When you encounter tasting notes like “waffle cone” or “marzipan,” it’s about making connections to flavors you’ve experienced before. Familiarizing yourself with different aromas and tastes from your kitchen, such as spices and fresh produce, can help you recognize these profiles in whiskey.

You might find it beneficial to use aroma kits designed for whiskey tasting, allowing you to compare different scents while enjoying a pour. Sampling various spirits finished in different casks, such as sherry or rum, can also enhance your understanding of how maturation impacts flavor.

Mind Your Palate

Your palate can be influenced by what you’ve recently eaten or drunk. Neutral snacks, such as crackers, can reset your taste buds between tastings. Note that higher alcohol content can tire the palate more quickly; thus, pacing yourself and adding a few drops of water can help bring out different flavors.

Personal Experience Matters

Ultimately, whiskey tasting is a personal journey with no right or wrong way to enjoy it. Whether you prefer it neat, on the rocks, or in a cocktail, the most important aspect is that you find pleasure in the experience.

Enhance your whiskey tasting skills, and enjoy the various flavors and aromas that this beloved spirit has to offer!

Rum balls are a classic holiday treat, perfect for gifting or enjoying during festivities. These delightful confections are quick to prepare, taking just over half an hour, and while they can be enjoyed right after making, they develop even better flavors if left overnight.

Ingredients and Preparation:

The rum balls are crafted from a mixture of crunchy toasted pecans, chocolate wafer cookies, powdered sugar, cocoa powder, and light corn syrup combined with honey and rum for richness and binding. The preparation begins by toasting 1 cup of pecans in the oven, then combining them with broken chocolate wafer cookies in a food processor until finely chopped.

Once this mixture is ready, it is mixed with 1 cup of powdered sugar, cocoa, and salt. A separate saucepan is used to heat honey and corn syrup before adding the rum. This warm mixture is then combined with the chocolate mixture to form a dough-like consistency that can be rolled into balls.

To finish, the rum balls are rolled in a coating of powdered sugar, though alternatives like cocoa powder or chopped nuts are also delightful options.

History:

Originally, Danish bakers created rum balls as a way to use up leftover cakes and pastries. The recipe is enjoyed across Europe, Australia, and America, and while variations exist, the core ingredients of rum and chocolate remain constant.

Serving and Storage:

This recipe yields about 32 rum balls, with 3 ounces of rum imparting a subtle taste; this amounts to slightly over a teaspoon of rum per ball. For those who prefer a stronger flavor, substituting with dark or spiced rum can enhance the richness. The finished rum balls should be chilled before serving, and they can be stored in the refrigerator for up to two weeks, making them an excellent choice for easy holiday treats.

Recipe Directions:

1. Preheat the oven to 350°F and toast the pecans for 10 minutes.
2. Mix the pecans and cookies in a food processor, then combine with powdered sugar, cocoa, and salt in a bowl.
3. Warm honey and corn syrup in a saucepan, then stir in rum before adding to the dry mix.
4. Shape the mixture into balls and roll in powdered sugar. Chill before serving.

This timeless recipe not only brings delightful flavors but also a bit of history with every bite, making it a cherished holiday tradition.

Ron del Barrilito, based in Puerto Rico, has recently launched its latest offering, the Don Pedro Fernández Selection III, a 31-year-old single barrel rum. Limited to just 186 bottles worldwide, this is part of a series that emphasizes the distillery’s rich history, dating back to 1880. Unlike most rum producers that distill on-site, Ron del Barrilito sources its rum from Central America and the Caribbean, aging it at its hacienda post-Prohibition.

The rum undergoes a unique maceration process with a proprietary blend of fruits, nuts, and spices, affecting its flavor profile significantly. Following this, the rum is aged in former Oloroso sherry barrels, resulting in rich and complex notes. The Don Pedro Fernández Selection III, aged for over three decades, showcases deep, rich flavors reminiscent of cognac, along with notes of cinnamon, clove, and dark chocolate.

This new release is notably priced at about $1,499.99 for a 750 ml bottle, making it a luxury item not suitable for every palate. However, for those who appreciate fine aged rums, this expression from Ron del Barrilito promises an exquisite tasting experience. Newcomers may start with their Three Stars offering, which is more reasonably priced at $39.99, to explore the brand’s remarkable flavors.