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Surfside, the popular vodka tea brand, is taking legal action against Anheuser-Busch, accusing the beverage giant of copying its can design for their competing Skimmers line of ready-to-drink cocktails. The lawsuit claims that both brands share striking similarities, particularly regarding the color bands at the bottom of the can and the design features, including a white background and a sun logo at the top.

Surfside alleges that Anheuser-Busch is trying to capitalize on its success and is seeking damages as well as a halt to the use of the contested design. Anheuser-Busch, however, has dismissed the lawsuit as baseless and plans to defend itself vigorously.

This legal dispute reflects a growing trend in the food and beverage industry, where companies frequently resolve disputes over design and branding in court. Previous cases include J.M. Smucker suing Trader Joe’s over their "copycat" versions of Uncrustables and Mondelēz taking legal action against Aldi for similar issues.

Despite a general decline in alcohol consumption, the category of vodka teas and spirit-based ready-to-drink cocktails is thriving. Founded in 2021, Surfside has experienced remarkable growth, with sales reportedly increasing by 563% in its second year. Conversely, Anheuser-Busch introduced the Skimmers brand earlier this year after entering the RTD cocktail market in 2019.

The complaint, filed in the U.S. District Court for the Eastern District of Pennsylvania, accuses Anheuser-Busch of trade dress infringement and unfair competition. Surfside is not only pursuing monetary damages but also legal fees and a share of Anheuser-Busch’s profits. However, the lack of a federal trademark registration for its design may complicate Surfside’s efforts, potentially making it more challenging to prove their case.

For more details on this case, you can view the original articles on Food Dive and Surfside’s success with RTD cocktails.

Uncle Nearest, the whiskey brand with a history traced back to the 1850s, is facing significant financial difficulties and has recently been placed under a court-ordered receivership. The brand, which honors Nathan "Nearest" Green—a formerly enslaved man who was instrumental in teaching Jack Daniel how to produce whiskey—has encountered substantial challenges due to mismanagement and poor recordkeeping.

In an effort to stabilize the company, Uncle Nearest Inc. is preparing to sell off non-core assets, such as French vineyards and a Cognac château. This decision comes as part of the strategy to address its financial troubles following a lawsuit from its senior lender, Farm Credit Mid-America, which claims the brand defaulted on over $108 million in loans and credit lines. The lender is seeking remedies for alleged breaches, including inflated collateral valuations and failure to maintain financial covenants.

Receiver Phillip G. Young Jr. has indicated that while the brand has been facing cash flow issues, there’s potential for reorganization rather than liquidation. He noted that the company has significant value and can be continued as an operating entity. Farm Credit Mid-America has agreed to provide $2.5 million in short-term funding to help cover overdue expenses and bills. Additionally, it was mentioned that Uncle Nearest might pursue a Chapter 11 bankruptcy filing, although it has not taken that step yet.

The issues faced by Uncle Nearest highlight the challenges within the spirits industry, particularly around maintaining financial stability while honoring the legacy of individuals pivotal to its history. The company’s efforts to overcome these difficulties will be closely watched by both industry insiders and consumers who value its historical significance.

For further reading, you can check out the following related articles:

• CBS News on Nathan Green
• Alcohol Professor on Uncle Nearest Whiskey
• Moore Country Observer on asset sales
• Black Enterprise about Uncle Nearest receivership
• TheStreet’s original report

52eighty Distilling, a craft distillery based in Littleton, Colorado, has recently filed for Chapter 7 bankruptcy, signaling a troubling trend in the distillery industry. The company, founded by three friends who began as hobbyist distillers, produced a range of spirits that included Cackler’s Whiskey and Palisade Peach Vodka, utilizing organic ingredients and local Rocky Mountain water.

Despite their innovative practices and the popularity of craft whiskey, 52eighty Distilling is experiencing the challenges many craft distillers currently face. The luxury market is contracting as consumers tighten their budgets due to inflation and increasing costs. CEO of the Distilled Spirits Council, Chris Swonger, emphasized that consumers are becoming more price-conscious and reducing discretionary spending, a trend reflected widely across the beverage sector. This has led to a slowdown in the entire industry with consumers pulling back from luxury purchases.

The American Craft Spirits Association also noted that competition from larger brands is squeezing out smaller players like 52eighty Distilling. Consolidation across the market has made it increasingly difficult for craft distilleries to secure distribution, with statistics indicating that 72% of craft distillers have sought distribution in various states, but 51% reported being turned down.

52eighty Distilling’s Case Details

• Company: 52eighty Distilling Corporation, Littleton, Colorado
• Filing Type: Chapter 7 (Voluntary)
• Court: U.S. Bankruptcy Court for the District of Colorado
• Case Number: 25-16649
• Filing Date: October 14, 2025
• Assets: $100,001 to $1,000,000
• Liabilities: $1,000,001 to $10,000,000
• Creditor Count: 1–49
• Business Type: Beverage Manufacturing
• Interim Trustee: Joli A. Lofstedt
• Status: Operations ceased; assets to be liquidated

The company’s struggles exemplify broader issues facing craft distillers, who now, more than ever, find themselves up against rising costs and changing consumer behaviors.

Oxbow Rum Distillery has recently made headlines by being named the sixth-best craft rum distillery in the United States according to USA Today’s 10Best Readers’ Choice Awards. This family-run distillery in Louisiana operates on a five-generation cane farm and sugar mill, distinguished by its production of single-estate rums utilizing rare ingredients such as fresh-pressed raw cane juice and high-quality Grade A molasses.

The unique sugarcane used for Oxbow Rum is cultivated on the estate itself, benefiting from the rich soil of an old Mississippi River oxbow. This sustainable approach means that the harvested cane is directly transformed into raw cane juice and raw sugar, with blackstrap molasses serving as a byproduct.

The distillation process at Oxbow involves fermenting the sugar to create alcohol, which is first distilled in a copper hybrid pot still and subsequently in a stainless steel still. The spirits produced can either be aged in premium oak barrels for depth or left unaged and gently proofed over time. Notably, their Oxbow Estate Line is crafted without any added sugar, color, or flavor, aiming to deliver the purest rum experience. Furthermore, the labels of their False River flavored rums provide transparency about their ingredients, enhancing consumer trust.

For those interested in exploring the world of rum, Oxbow Rum Distillery exemplifies a commitment to quality and tradition that resonates with enthusiasts and connoisseurs alike.

A Littleton-based distillery known as 52eighty Distilling, which has been producing vodka, whiskey, and gin since its founding in 2018, has announced its decision to cease operations. The company filed for Chapter 7 bankruptcy last week, marking the end of its journey as it intends to liquidate its assets.

Founded by brothers Erick and Drew Demgen alongside their friend Lou Pacenta, 52eighty Distilling has encountered declining sales over the past few years. By mid-October 2025, the distillery reported a meager revenue of $72,629, a significant drop from the $97,900 generated in all of 2024 and from $158,040 in 2023.

The distillery sold its products through its website, various retailers, and its tasting room located at 10488 W. Centennial Road in Littleton, which has now closed its doors. The bankruptcy filings indicate that the last rent payment of nearly $20,000 was made in July 2025, with the lease extending until February 2028.

In the filings, 52eighty listed its assets at approximately $288,000, which includes $175,000 in equipment. Additionally, the company has about $10,000 worth of alcohol ready for processing and $6,000 worth of raw materials. However, the distillery’s liabilities total around $1.1 million, with substantial debts owed to the U.S. Small Business Administration and Ready Cap Lending.

Each of the founding trio holds an 18% stake in the company according to the bankruptcy documents, which do not specify the ownership of the remaining shares. Attorney Robertson B. Cohen of Cohen & Cohen is overseeing the bankruptcy proceedings for 52eighty.

This old-fashioned whiskey Bundt cake is not only easy to prepare but is also designed to impress your guests with its elegant appearance and delightful flavor. The cake boasts a rich, sweet, and slightly boozy profile, making it a perfect choice for gatherings or special occasions.

To create this charming dessert, you will need basic baking ingredients such as flour, sugar, eggs, and, of course, whiskey. The combination of these elements results in a moist cake with a tender crumb.

The whiskey adds a distinct character, providing depth to the flavor without overwhelming the sweetness. Once baked and cooled, this beautiful Bundt cake can be glazed or dusted with powdered sugar for added allure.

Perfectly paired with a cup of coffee or tea, this cake is a crowd-pleaser and will surely be a memorable addition to your dessert table. Whether you’re serving it at a dinner party or enjoying it at home, it celebrates the comforting flavors of whiskey in a delightful way.

Five rye whiskeys achieved top honors at the 2025 Las Vegas Global Spirits Awards (LVGSA), with two Platinum and three Gold medals awarded. The standout was WhistlePig Small Batch Rye, aged 10 years, which earned the title of World’s Best Rye with an impressive score of 99.4 out of 100.

The LVGSA is a respected U.S.-based competition featuring blind tastings judged by a panel of industry veterans. The awards are divided into categories where spirits are evaluated based on appearance, aroma, palate, balance, and finish. In 2025, the judges highlighted the nominees for their bold character and quality craftsmanship, which exemplifies the best of rye whiskey.

Award-Winning Whiskies

1. WhistlePig Small Batch Rye Aged 10 Years, 50% ABV, 750 ml (99.4/100 points)

   • Originating from Vermont, this rye whiskey is known for its 97-100% rye mash bill. Judges noted its aromas of allspice and dried orange zest, complemented by flavors of caramel, vanilla, and rye spices. The finish is long and rich.

2. WhistlePig Old World Rye Aged 12 Years, 43% ABV, 750 ml (99.3/100 points)

   • This whiskey matures for 12 years and undergoes a unique finishing process in Madeira, Sauternes, and Port casks. Its tasting notes include caramel, dried fruits, and a smooth texture.

3. American Icon, Big Red Rye, 45% ABV, 750 ml (92.7/100 points)

   • Produced by American Icon Spirits, this rye exhibits aromas of citrus and baking spices, and on the palate, flavors of caramel and cooked grains are prominent. It finishes with hints of wood spices.

4. TINCUP Rye Whiskey, 45% ABV, 750 ml (91.5/100 points)

   • Sourced from MGP Ingredients, this rye features notes of orange zest and vanilla, with a palate showcasing caramel and spicy rye.

5. Old Potrero, California Cellar Series #04 Almanac Beer Finish, 57.5% ABV, 750 ml (90.7/100 points)

   • A cask-strength offering that mixes malt tones from beer barrels with the signature spice of rye. It boasts flavors of caramel, roasted malt, and stone fruit.

These awardees illustrate the depth and versatility of American rye whiskey, showcasing its expressive nature and potential for refined flavors. Whether enjoyed neat or in cocktails like a Manhattan, these whiskies highlight the craft and legacy of rye whiskey in America.

For more information about the Las Vegas Global Spirits Awards, visit LVGSA.

Whiskey tasting can often be overwhelming, especially for newcomers. However, by avoiding common mistakes, you can enhance your tasting experience significantly. Here are some important tips to keep in mind for a successful whiskey tasting:

Letting Whiskey Breathe

One essential step before tasting is to let the whiskey breathe. According to John Campbell, master distiller at Sespe Creek Distillery, you should let it sit at room temperature for about an hour. This allows the aromas to develop, preparing your palate for the experience. Even a brief moment of breathing can make a noticeable difference in flavor.

Choosing the Right Glass

Using the wrong glass can adversely affect your tasting. A tulip-shaped glass is recommended, as it concentrates the whiskey’s aromas. If comparing multiple spirits, ensure you use the same type of glass for accuracy. Each glass shape impacts the flavor and aroma, so consistency is key.

Blind Tasting

Whenever possible, try to taste whiskey blind. This method eliminates preconceived notions related to the brand or packaging, allowing for a more authentic evaluation of the spirit. As Stephen Julander from Woody Creek Distillers states, tasting without prior knowledge can lead to discovering unexpected favorites.

Tasting Order

If you’re sampling several whiskeys, the order is crucial. Start with lower-proof spirits and lighter flavors, gradually moving to more robust options. This prevents your palate from becoming desensitized and ensures you appreciate each whiskey’s unique characteristics fully.

Avoiding Price Assumptions

Just because a whiskey carries a higher price tag doesn’t guarantee it will be better. Taste ultimately relies on personal preference, so explore different options regardless of cost. Some affordable whiskeys can surprise you with their quality.

Adding Water

There’s a common misconception that adding water to whiskey is a mistake. In reality, a few drops can enhance certain flavors, especially in high-proof options. Experiment with adding water after tasting the whiskey neat to see how it transforms the experience.

Temperature Matters

Temperature plays a vital role in how you enjoy whiskey. Aim for a serving temperature of around 60–65°F. Avoid serving whiskey too cold, as ice can mute flavors and aromas. Instead, consider using whiskey stones or chilling in the fridge for lighter drinks.

Proper Sniffing Technique

When it comes to smelling your whiskey, avoid deep inhales that can lead to ethanol burn. Instead, take gentle breaths with your mouth slightly open to appreciate the full range of aromas.

Neutralizing Strong Scents

Wearing strong fragrances can hinder your ability to fully enjoy the whiskey’s aromas. Opt for neutral or light scents to ensure nothing distracts your tasting experience.

Paced Tasting

Slow down and savor each sip. Tasting whiskey isn’t just about the flavors; it’s about the journey. Take the time to explore how the whiskey develops in your glass.

Resetting Your Palate

After tasting multiple whiskeys, reset your palate with water, plain bread, or crackers to cleanse your taste buds. This step ensures you can accurately assess each spirit’s characteristics without lingering flavors affecting your judgment.

Avoiding Common Terminology

Using terms like "smooth" can reveal inexperience. Instead, describe what you genuinely feel and smell. Use all your senses to form your impressions, and don’t hesitate to express your unique tasting experience.

Enjoying the Process

Finally, remember that whiskey tasting is a personal journey. Embrace the process without succumbing to pressure or judgment.

By keeping these tips in mind, your next whiskey tasting can be a delightful exploration rather than a daunting task. Enjoy responsibly!

Since its inception in 1979, Fantasy Fest has evolved into Key West’s premier celebration, drawing in visitors eager to shed their everyday personas. The festival began as a modest two-day event aimed at boosting the local economy, featuring a food fair and parade. Thanks to support from local businesses, it has blossomed into a ten-day extravaganza, renowned for its creativity and unique charm.

Each year, Fantasy Fest adopts a distinct theme—in 2025, attendees will enjoy “Bedtime Stories & Magical Monsters” from October 17 to 26. The festival showcases a variety of highlights, including the vibrant Goombay Festival, a whimsical Pet Masquerade, the Headdress Ball, a Masquerade March through historic Old Town, and a flashy parade filled with impressive floats and intricately costumed marchers.

A cornerstone of this celebration is the vibrant nightlife and libations offered, especially at Bar 1, which is featuring “Rum Revelation” mixology classes during the festival. On Tutu Tuesday, October 21, master mixologist Brad Rouge will lead participants through cocktail crafting sessions that delve into the history of rum, particularly its Caribbean roots and the legacy of Captain Morgan.

Classes will occur at noon and 2 p.m., where attendees will not only learn how to create rum cocktails like the Painkiller but will also taste various rum selections. Each participant will leave with a unique Fantasy Fest “swag bag.” While costumes are encouraged, participants must dress appropriately, avoiding body paint and glitter.

Reservations for the classes are necessary and can be made via KeyTix.

Drink of the Month: Goombay SmashToast to the Bahama Village Goombay Celebration with this sweet cocktail. To prepare it, mix classic rum, coconut rum, apricot liqueur, pineapple juice, and cherry syrup. Shake with ice, strain over ice in a glass, and garnish with a pineapple wedge and cherry.

For more information, visit Key West Cooking Show or call 305-294-COOK.

A new whiskey made entirely from emmer wheat, cultivated in Powell, Wyoming, has recently made its debut. Nels Wroe, the owner of Dry Land Distillers and a Douglas native, claims that they are the only company in the world producing a true 100% emmer whiskey.

Emmer wheat, one of humanity’s oldest grains, dates back over 12,000 years and is a precursor to modern bread and pasta wheats. Despite its historical significance, it is now mainly cultivated in Italy, where it is known as farro. The introduction of this whiskey aims to revive interest in the grain, providing family farmers in Wyoming and the Rocky Mountain West with a premium crop alternative.

In collaboration with the University of Wyoming’s Neolithic brand, Dry Land Distillers crafted this whiskey to showcase the unique qualities of the emmer wheat. While whiskey is a popular commodity in the American West, using emmer as the main ingredient is rare. There is only one other whiskey product using emmer, a bourbon that fetches $3,000 per bottle, whereas Dry Land’s version is priced at $129.

Wroe emphasizes the uniqueness of their product, noting the distinction between their 100% emmer whiskey and bourbons, which must be made with at least 51% corn by law. He expressed pride in creating a whiskey that genuinely captures the flavor of this ancient grain, reflecting its origins in Wyoming.

Wroe’s personal ties to the area play a significant role in the whiskey’s story. With his mother living in Powell and his connections to the state running deep, the project is profoundly meaningful to him. He expressed a dedication to finding local ingredients that honor the history and landscape of the West.

While exploring craft distilling, Wroe was motivated by authenticity in production. He noted that many distilleries source alcohol from places like Kentucky, which contradicted his passion for local, place-based products. This insight drove him to establish Dry Land Distillers with a commitment to utilizing indigenous ingredients suitable for the region.

The emmer whiskey presents flavors that Wroe describes as "gorgeous," with notes of cocoa, coffee, leather, and a finish that hints at caramel. He enjoys it neat, appreciating its richness and complexity.

Beyond the whiskey itself, Wroe is enthusiastic about contributing to the local agricultural economy. He has recognized the challenges faced by farmers due to fluctuating commodity prices and aims to support the community by promoting specialty crops.

The First Grains project at the University of Wyoming, which seeks to uplift local farmers by developing high-value crops, aligns with Wroe’s vision. With ancient grains like emmer and spelt ideally suited to the region’s microclimate, Foulke, the project director, has been advocating for their cultivation as a means of economic development.

Wroe’s collaboration with Foulke ultimately resulted in the emmer whiskey, which offers growers a lucrative alternative product. The process has faced challenges, particularly in malting the grains, but the unique flavor and potential to enhance local agriculture make it worthwhile.

As Wroe and Foulke explore the market for emmer, they also recognize its potential health benefits. Ancient grains often have superior nutritional profiles compared to modern varieties, leading to greater interest among health-conscious consumers.

With a focus on sustainability, both environmentally and economically, this whiskey stands as a testament to history and innovation. Wroe is hopeful that it can help revitalize Wyoming’s agricultural sector while offering a taste of cultural significance.