Blending whiskey is not just a necessary phase in production; it’s where the artistry truly unfolds. This intricate process involves mixing carefully matured casks to create a harmonious whole that surpasses the individual elements. Each cask matures uniquely, and blending enhances specific flavors while ensuring consistency across batches—making it fundamental in the production of single malt, blended scotch, bourbon, and rye whiskies.

While distillation often captures attention with its gleaming copper pot stills and historical grain recipes, it serves primarily as preparation. Blending is the creative application of what has been distilled.

Not all blenders are equally skilled, and those who excel in this craft are recognized for their talent. Here’s a look at some leading figures in whiskey blending today, whose work has been distinguished in major spirits competitions.

Stephanie Macleod — Director of Blending, Bacardi (John Dewar & Sons)

Since 2006, Macleod has overseen one of the world’s top-selling blended scotches, accumulating a remarkable collection of awards. She revolutionized the category with her Double Double series, boosting blended scotch’s reputation among enthusiasts. Macleod’s brands, including Aberfeldy and Craigellachie, have seen notable improvements. In 2019, she was named "Master Blender of the Year" at the International Whisky Competition, earning this title consecutively for five years—an unprecedented achievement.

Dr. Rachel Barrie — Master Blender, The GlenDronach, Benriach, and Glenglassaugh

With over 30 years in the scotch industry, Dr. Barrie has tasted from a staggering 200,000 casks. Her work led to The Glendronach 15’s recognition as Best In Show at the San Francisco World Spirits Competition. Under her guidance, her brands have garnered more than two dozen gold medals, earning her a spot in the Whisky Hall of Fame.

Dr. Emma Walker — Master Blender, Johnnie Walker

Emma Walker, the first female master blender for Johnnie Walker, leverages her background as a healthcare scientist in her meticulous approach to blending. Her contributions have earned multiple gold awards, affirming her critical role in maintaining the brand’s storied legacy.

Dr. Bill Lumsden — Head of Distilling & Whisky Creation, The Glenmorangie and Ardbeg

A key figure in redefining single malt whisky as a luxury commodity, Dr. Lumsden has held leadership roles since 1995. His innovative creations won him the title "Master Blender of the Year" twice, and his expertise is reflected in award-winning expressions across various age profiles.

Shinji Fukuyo — Chief Blender, House of Suntory

Fukuyo has been instrumental in the rise of Japanese whisky, overseeing significant successes like Yamazaki and Hibiki. His tenure has been marked by numerous high-profile awards, including the title of "World’s Best Whisky," endorsing his exceptional blending skills.

Brent Elliott — Master Distiller, Four Roses Distillery

At Four Roses, Elliott acts as both distiller and blender, expertly managing ten distinct bourbon recipes to elevate their complexity. His work has gained substantial recognition, including “American Whisky Distillery of the Year.”

Andrea Wilson — Master of Maturation, Michter’s Whiskey

Since joining Michter’s, Wilson has significantly lifted the brand’s profile on the global stage, being pivotal in creating acclaimed aged offerings while ensuring meticulous quality in maturation and blends.

Jay Bradley — Founder, Master Blender, Craft Irish Whiskey Company

Bradley has carved out a niche in the marketplace by concentrating on micro-blending and remarkable detail, resulting in winning numerous awards for his whiskey expressions. His meticulous craftsmanship draws parallels with haute cuisine, ensuring exceptional quality and distinction.

These blenders have not only shaped their respective brands but have continually transformed the whiskey landscape through their artistic and scientific approaches. The recognition and awards they have garnered reflect their significant contributions to the craft of whiskey blending.

For more insights, visit Forbes Spirits and explore the fascinating world of whiskey.

From November 7 to 10, 2025, Stonington’s Veritable Distillery will host the inaugural Mystic Cocktail Classic, welcoming beverage industry legends such as cocktail historian David Wondrich and spirits educator Shannon Mustipher. The event features panels, dinners, bar takeovers, and book signings, aimed at providing in-depth educational experiences for bartenders and showcasing innovative cocktail recipes.

Finneas Pryor, who helps organize the event, explained that the idea emerged from their distillery’s tasting room, where it became clear there was a desire for a competitive yet educational platform. The Mystic Cocktail Classic seeks to honor the bartenders driving the industry forward while creating a memorable experience for attendees.

Highlighting the excitement is a book fair on November 8 at the Mystic & Noank Library, featuring authors who will sign their works and engage with guests. Proceeds from the event will benefit the library, recognizing its vital role in community life.

The general public can look forward to the Mystic Cocktail Competition, taking place on November 10 at the Jealous Monk bar. This live competition will feature semifinalists selected from 122 entries across 25 states. Bartenders were tasked with creating cocktails using specific ingredients, with the finalists showcasing their drinks live. Though no local bartenders made it to this stage, several semifinalists hail from regions like Kentucky and Rhode Island.

This first-of-its-kind event is poised to enhance Mystic’s reputation as a go-to destination for cocktail enthusiasts. Newcomers like Oscar Simoza, beverage director for a Boston hospitality group, are eager to explore what Mystic has to offer and appreciate the growing culinary scene, particularly the offerings of local executive chef Renee Touponce.

Simoza will be featured at the Classic’s Whiskey Night, slated for the evening of November 10, which promises carefully curated pairings crafted by chef Ken Arnone. Attendees can enjoy a tasting experience accompanied by a panel discussion, with a ticket option allowing them to stay for the cocktail competition afterward.

The Mystic Cocktail Classic aims to elevate the local bar scene and draw attention from across the nation, showcasing Mystic’s evolving status as a culinary hotspot.

A new bar dedicated to local spirits has opened in Charlotte’s South End neighborhood. Dubbed Oaklore Bar & Bottle Shop, it is a collaboration between Oaklore Distilling and Orosoko Sound Bar. Oaklore Distilling, which initiated its operations in Matthews in 2022, has been eagerly working on this new venue that officially launched with a soft opening.

The bar offers customers the chance to sample the distillery’s range of beverages, including whiskey, vodka, rum, and gin, all crafted with North Carolina grains. Patrons can enjoy a selection of craft and classic cocktails featuring these spirits, and they can also purchase full bottles from the shop.

To complement the drinks, food will be provided from Orosoko’s "O-ToGo" window, featuring a menu infused with Latin and Asian flavors, including dishes like smoked chile duck confit tacos and firecracker shrimp.

The bar’s cocktail menu is designed to excite with options such as The Southender, Red Sangria, and Oaklore Sour. The location aims to create a vibrant community space for locals looking to experience high-quality, locally sourced beverages and delicious food.

For more details about the bar, visit Oaklore Distilling and check their Instagram.

With Halloween approaching, I found myself in a bit of a dilemma—not over costumes, but over the snacks I’d bring to my party. Instead of the traditional candy apples, I opted for a fun twist on caramel apples: caramel apple-inspired grapes with a boozy addition.

Why I Love Caramel Apple Grapes

While caramel or candy apples are classic, they are not the easiest snacks to handle at a party. Dealing with a candy thermometer and cumbersome treats can be a hassle. Grapes, on the other hand, are easy to share and decorate. This year, I wanted to elevate the concept with an adult-only flair.

How to Add Alcohol

To make my boozy grapes, I rinsed them and soaked them in caramel vodka for about an hour. This method infused them with the caramel apple flavor without the overpowering taste of alcohol. After soaking, I followed the simple recipe, and the results were mouthwatering.

My Tips for Boozy Caramel Apple Grapes

• Dry Those Grapes: Ensuring the grapes are completely dry is crucial, or the caramel won’t stick.
• Use Store-Bought Caramels: While I used homemade caramel from a previous recipe, I recommend store-bought for a better consistency that is easier for dipping.
• Experiment with Toppings: I mixed up my toppings beyond the classic caramel-and-peanuts combo to include rainbow nonpareils, chocolate sprinkles, and chopped nuts. This added a fun variety to the presentation.

Overall, these boozy caramel apple grapes turned out not only delicious but also a crowd-pleaser. If hosting a gathering, consider making a larger batch, as they disappear quickly!

• Caramel Apple Recipe
• Candy Apple Recipe
• Gingersnap Apple Icebox Cake Recipe
• Vodka Cocktails

Knob Creek, a notable name in the Jim Beam portfolio, has introduced its oldest bourbon yet, the 21-Year-Old. This release arrives at a critical juncture for bourbon, coinciding with a period of declining sales in American whiskey, reflecting a broader concern within the industry.

As one of Suntory Global Spirits’ flagship brands, Knob Creek’s latest offering not only signifies the brand’s effort to lead in the ultra-premium bourbon category but also showcases its rich heritage. The release comes amid significant leadership changes within Suntory, including the recent resignation of CEO Takeshi Niinami, who played a pivotal role in the successful merger of Suntory and Jim Beam.

The Knob Creek 21-Year-Old distinguishes itself as it spans two distinct production eras: Fred Noe, a long-time distiller, crafted it prior to Beam’s acquisition by Suntory in 2014. The bourbon community has shown enthusiasm, engaging in lively discussions regarding its tasting notes and expected allocation on various forums.

Notably, this bourbon is bottled at 100 proof, a thoughtful choice to maintain balance and smoothness, avoiding overpowering wood flavors that can emerge in older spirits. Thus, the tasting notes are characterized by aromas of seasoned oak and caramelized sugar.

Retailing at $250, the Knob Creek 21-Year-Old’s availability has been somewhat unconventional, with some customers acquiring bottles before the official launch. Nevertheless, die-hard fans of bourbon may still find opportunities to purchase it at local liquor stores as the initial stock lasts.

For further information, visit Knob Creek’s official site.

As Halloween approaches, preparations for themed snacks take center stage, leaving costume planning on the back burner. This year, a delightful treat on the menu is caramel apple-inspired grapes, infused with a boozy twist. The aim is to blend the visual appeal of traditional caramel apples with a more bite-sized and shareable option that is both fun to create and enjoy.

The Appeal of Caramel Apple Grapes

Caramel and candy apples may be a seasonal favorite, but they can be quite impractical as party treats. They require precise cooking techniques with a candy thermometer, resulting in large servings that are difficult to handle. In contrast, caramel grapes not only maintain the festive aesthetic but also simplify the experience. These grapes are tasty on their own, yet the challenge is to elevate them for an adult gathering.

Infusing Alcohol for Added Flavor

For a fun adult twist, start by rinsing the grapes. Before drying them, submerge them in a bowl of caramel vodka and let them soak for about an hour to enhance their flavor without making them taste overly alcoholic. After soaking, simply follow the usual steps for coating the grapes.

Tips for Success with Boozy Caramel Apple Grapes

• Ensure Grapes Are Dried: Completely dry the grapes before applying caramel; moisture will prevent the coating from sticking.
• Choose Store-Bought Caramels: Opt for store-bought caramels rather than homemade versions, as they are more suited for dipping.
• Experiment with Toppings: While the classic caramel and peanuts are a must-try, don’t hesitate to mix it up with toppings like rainbow sprinkles, chocolate flakes, or nuts to create unique variations that are sure to please.

For those organizing a Halloween party, these boozy caramel apple grapes are an easy and crowd-pleasing treat. Consider making a larger batch to accommodate partygoers, keeping in mind their irresistible appeal!

Chef Natasha de Bourg is making waves in the culinary world as the Executive Chef of Rumhouse, a restaurant located near the Maryland Governor’s Mansion in Annapolis. It offers an elevated take on Caribbean cuisine and reflects de Bourg’s Trinidadian roots. Known for her vibrant and bold cooking style, de Bourg’s menu is a tribute to the Caribbean’s rich cultural heritage, illustrating a blend of flavors that tell a powerful story of endurance and identity.

Rumhouse serves dishes that carry deep historical significance, from jerk-marinated meats to creamy coconut sauces. Chef de Bourg emphasizes the narrative behind each dish, hoping to show patrons that Caribbean cuisine is rooted in both struggle and triumph. "What was once enslaved is now precisely what people want and demand," she says, underscoring the journey that shaped these culinary traditions.

Rumhouse stands out not only for its food but also as a statement against the notion of the Caribbean as merely a tourist playground. Rather, it boldly asserts that the culinary landscape is defined by the people of the islands, their flavors, and their stories. De Bourg’s menu staples include her family’s pelau—a beloved West Indies rice dish—which connects her with her heritage and serves as a reminder of the resilience inherent in Caribbean cooking.

With a background as the first Caribbean female student at César Ritz Colleges Switzerland, de Bourg has trained in several Michelin-starred establishments, gaining experience across Europe before bringing her talents back to her roots. Her past participation on Bravo’s reality series Below Deck Sailing Yacht has added a public dimension to her career, although she has faced stereotypes that often misrepresent Caribbean women.

Despite these challenges, de Bourg has built a dedicated following; reservations for Rumhouse are often fully booked weeks in advance. Customers travel from neighboring states to savor her unique interpretations of Caribbean classics, where traditional dishes like jerk lamb and crab cakes receive high praise for their authenticity and flavor.

Beyond Rumhouse, de Bourg is also the founder of the Trinidad Culinary Association, which fosters a stronger culinary community in her homeland. She views her restaurant not just as a business, but as part of a broader cultural movement to reclaim and redefine Caribbean identity through food.

She envisions Rumhouse as a vessel of pride, elegance, and cultural expression, demonstrating that Caribbean cuisine deserves recognition on the global stage. "Our nations and their cuisine have always been great," she reflects, celebrating the depth and richness of her culinary heritage while inviting guests to join her on this flavorful journey.

The Garvey Old Fashioned cocktail is a delightful twist on the classic recipe, incorporating molasses-rich dark rum and an infusion of pineapple syrup along with savory jerk spices. This spirit-forward drink is not only flavorful but also visually appealing, served over a large ice cube in a rocks glass and garnished with a slice of dehydrated pineapple.

This drink pays homage to Marcus Garvey, a notable Afro-Jamaican political activist whose ideologies greatly influenced Black nationalism in the early 20th century.

Why the Garvey Old Fashioned Works

What sets the Garvey Old Fashioned apart is its ability to elevate the nutty and savory profiles of Ten To One’s Dark Rum. Traditionally, simple syrup would add sweetness to such cocktails, but here, a pineapple-infused demerara syrup is utilized for a rich, caramelized sweetness. Made by reducing equal parts demerara sugar and pineapple juice, it adds a unique fruity twist.

Additionally, the use of jerk bitters, crafted from spices typically found in jerk seasoning such as black pepper, nutmeg, and habanero, introduces a warm and spicy kick, transforming the expected Old Fashioned experience into something refreshing and new.

Ingredients

• 2 ounces Ten To One Dark Rum
• 1 1/2 teaspoon pineapple demerara syrup
• 2 dashes jerk bitters
• Dehydrated pineapple slice, for garnish

Directions

1. In a mixing glass filled with ice, stir together the rum, pineapple demerara syrup, and bitters for about 30 seconds until well chilled.
2. Strain into a rocks glass over a large ice cube and garnish with a dehydrated pineapple slice.

How to Make Pineapple Demerara Syrup

To create the pineapple demerara syrup, combine:

• 1/2 cup demerara sugar
• 1/2 cup pineapple juice

In a small saucepan, heat the mixture over low heat, stirring until the sugar dissolves. Allow it to cool to room temperature, then store in an airtight container in the refrigerator for up to three weeks.

This innovative cocktail not only celebrates a rich cultural heritage but also offers a deliciously unique twist that is perfect for any cocktail enthusiast.

Apple-Rum Compote

Transform autumn’s beloved fruit into a delightful, spiced preserve with a hint of rum.

This apple compote recipe, created by pastry chef Joanne Chang, blends tart and sweet apples to prevent any cloying sweetness. The addition of rum provides warmth and a light kick to the flavor profile. This versatile condiment is not only a great jam alternative but also serves as a subtly spiced layer for cakes.

Cooking Technique: Flambé

To achieve a caramelized rum flavor without overpowering the dish with alcohol, Chang employs a flambé technique. After simmering the apples with brown sugar and spices, she carefully ignites the rum poured into the skillet. The flames burn off some alcohol and enhance the overall complexity of the compote. While this method doesn’t eliminate all alcohol, it does mellow the intensity.

Notes from the Food & Wine Test Kitchen

• Gold rum, recommended for its balanced aging, complements the dish perfectly.

Ingredients

• 1 medium McIntosh, Braeburn, or Fuji apple, peeled, cored, and cut into 1/2-inch pieces
• 1 medium Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
• 5 tablespoons packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup (4 ounces) gold rum
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Directions

1. In a large skillet, combine both types of apples, brown sugar, flour, salt, and cinnamon. Let the mixture stand for about 30 minutes, stirring occasionally, until the sugar starts to dissolve.
2. Cook the apple mixture over medium-high heat, stirring often, until the apples are tender, about 5 minutes.
3. Remove the skillet from heat and pour the rum into it. Using a long match, carefully ignite the fumes just above the rum mixture. Shake the skillet gently until the flames extinguish, which should take about 1 minute.
4. Return the skillet to medium-high heat and cook, stirring frequently, until the liquid has almost evaporated completely, around 2 minutes. Remove from heat.
5. Mash the apple mixture using a fork or potato masher until mostly smooth. Stir in lemon juice and vanilla extract. Allow the compote to cool completely at room temperature, about 30 minutes.

Make Ahead

This compote can be made up to three days in advance and stored in an airtight container in the refrigerator.

Enjoy this apple-rum compote on its own, as a topping for buttered scones, or incorporated into layer cakes for a deliciously festive touch.

The 6th Annual Premier Drams Whiskey Festival is set to take place soon, celebrated for its exclusive whiskey selections and the vibrant community it fosters among whiskey enthusiasts. Bill Binder, the founder of Binder’s Stash Whiskey, recently shared insights about the festival and discussed the growth of his brand during an appearance on FOX 5. The event not only highlights unique whiskey offerings but also brings together aficionados eager to explore and enjoy premium spirits.