Liquor-articles 2071

Sazerac, a prominent player in the global spirits industry, has successfully completed the acquisition of Au Vodka, a rapidly growing vodka and ready-to-drink (RTD) brand based in the UK. The transition from a binding agreement to closure follows customary completion conditions, though specific details regarding the financial terms of the deal have not been disclosed.

Jake Wenz, the President and CEO of Sazerac, expressed admiration for Au Vodka’s impressive growth since its inception in 2015. He highlighted the brand’s unique trajectory and noted that Sazerac intends to leverage its family-owned structure to enhance Au’s market presence while preserving its distinctive identity.

Au Vodka was founded in Swansea by friends Charlie Morgan and Jackson Quinn. Their vision was to disrupt the vodka market with innovative marketing and a focus on social media. The brand gained traction quickly, characterized by its iconic gold bottle and a diverse range of flavors. Since then, Au Vodka has expanded its reach beyond the UK and is recognized for its strong appeal among consumers.

Morgan remarked on the collaboration with Sazerac, emphasizing the compatibility of their values and the potential for expanding Au Vodka’s availability in new markets. The acquisition joins Au Vodka into a diverse portfolio including iconic brands like Buffalo Trace, Fireball, and SVEDKA.

Sazerac’s strategic acquisitions and long-term brand investments have increased its standing in the spirits sector, underlined by its broad international footprint with distilleries in various countries including the United States and France. With the integration of Au Vodka, Sazerac aims to foster further growth while enhancing its portfolio of innovative and disruptive brands.

For more information on the acquisition, visit the original news release here.

Few spirits boast the recognition of Jack Daniel’s, a brand synonymous with quality whiskey. While many are familiar with its iconic Black Label, the distinctions between Black and the lesser-known Green Label deserve exploration, particularly their aging processes, which significantly affect flavor and aroma.

Both Black and Green Labels share identical production methods, distilled from the same mash of corn, rice, and barley and mellowed through sugar maple charcoal. However, their key differences emerge during the aging process. Black Label, or "Old No. 7 Tennessee Whiskey," is a staple in bars and liquor stores, known for its complex and harmonious flavor profile including hints of dried fruits, oak, and a touch of spiciness. Priced affordably between the high teens and low $20s for a 750-milliliter bottle, it remains a popular choice among whiskey drinkers.

In contrast, Jack Daniel’s Green Label is positioned as a more niche offering, often overlooked even by longtime whiskey enthusiasts. It is described as a "lighter, less mature whiskey," primarily due to its aging conditions. Green Label whiskey is kept in cooler temperatures on the lower floors of the warehouse, which slows the maturation process. This results in a lighter color and a flavor profile that some describe as having a subtle "banana" note, setting it apart from the traditional Black Label.

Availability is another striking difference; while Black Label is widely accessible, Green Label is often harder to find, with discussions on platforms like Reddit suggesting its discontinuation in recent years. As a result, it can fetch significantly higher prices on the secondary market, ranging from $100 to over $200 per bottle.

Furthermore, it’s important to note that not all green-label offerings are the original Green Label whiskey. Variants such as Jack Daniel’s Tennessee Apple may have similar packaging but differ entirely in flavor profile. Additionally, the Jack Daniel’s Legacy Edition, although it features a green label, is bottled at a higher proof of 86, presenting a stronger character compared to the standard Black Label.

Overall, while the differences between Jack Daniel’s Black and Green Labels may seem subtle at first glance, they hold significant implications for whiskey enthusiasts who appreciate the nuances of their favorite spirits.

American whiskey enthusiasts have something to celebrate: MGP, the renowned distiller in Indiana, has launched its first namesake bourbon, titled MGP Chapter One: Out of the Shadows. Scheduled for release nationwide this fall with a retail price of $69.99, this bourbon highlights MGP’s signature high-rye mashbill.

Chapter One is crafted with a 110-proof, 10-year-old straight bourbon, blended from barrels using the historic LBSV mashbill consisting of 60% corn, 36% rye, and 4% malted barley. Aged in Rickhouse G for a decade, it features enticing aromas of butterscotch, burnt sugar, molasses, and cherry, coupled with flavors that include cola, raspberries, chocolate, sassafras, and leather.

Julie Francis, MGP’s president and CEO, expressed excitement about returning the brand’s name to the forefront. "Bringing the MGP name back to the distillery and launching MGP Chapter One: Out of the Shadows is an exciting opportunity to share that story directly with consumers."

Historically, MGP has operated under the radar, known primarily for providing bulk whiskey to other brands. It was the creator behind many well-known labels including Bulleit Rye and Redemption Bourbon. However, the company faced recent challenges, reporting a staggering 59% drop in whiskey sales for its Distilling Solutions arm. This downturn prompted MGP to reduce its white-label whiskey production in response to a softening whiskey market and elevated barrel inventories.

In light of these shifts, MGP is focusing more on its Branded Spirits division, which includes in-house labels like Penelope Bourbon and Yellowstone whiskey. In recent earnings reports, it was noted that these premium brands have outperformed others in MGP’s portfolio, showing promising growth in a challenging market.

As MGP launches Chapter One, it represents a pivotal moment for the distiller as they position themselves as a direct contender in the bourgeoning whiskey market, leveraging their reputation to attract consumers.

For more details, visit The Daily Pour.

As nostalgia sweeps through various aspects of our lives, Skrewball has joined the trend by launching a unique product that combines childhood flavors with an adult twist. Enter Skrewball’s new Peanut Butter and Strawberry Jelly Flavored Whiskey, a creative fusion that encapsulates the taste of a classic PB&J sandwich in a bottle.

Currently in an era defined by nostalgia, many brands are revamping older products to appeal to today’s consumers, and Skrewball’s latest offering is no exception. This new whiskey brings together the rich, peanut butter-forward flavor that the brand is known for, now enhanced with a hint of sweet strawberry jelly. Bottled at 70 proof (35 percent ABV), it’s designed for sipping straight or using as a base for cocktails.

The new flavor not only aims to evoke fond childhood memories but is also cleverly packaged in convenient 100mL cans and 50mL bottles, suitable for gatherings or spontaneous moments of reminiscence. It’s received positive feedback, with fans expressing a sense of joy reminiscent of their youth. While it leans towards the sweeter side, it’s perfect for anyone looking to indulge in nostalgia without having to let go of adult luxuries.

Scheduled for release in September, this innovative whiskey could mark the beginning of even more adventurous flavors from Skrewball. Many are already hoping for future variations, like a peanut butter banana flavor. If you’re a fan of PB&J, this new whiskey is worth a try as it brings childhood comfort into a sophisticated experience.

For more information, you can visit Skrewball.

Fast Moving Consumer Goods, Inc. has announced the addition of Siren’s Tale Vodka to its national incubator program. This premium vodka brand emphasizes craftsmanship and storytelling, particularly drawing inspiration from maritime mythology and the strength of the female spirit.

As it joins the FMCG portfolio, Siren’s Tale Vodka will benefit from a comprehensive suite of resources offered by FMCG, including direct-to-consumer sales and marketing, retail sales management, and support for e-commerce strategies. The brand aims to provide consumers with a high-quality vodka experience while expanding its reach across retail, hospitality, and wholesale channels in the U.S. and Mexico.

Sandro Piancone, CEO of FMCG, emphasized that Siren’s Tale Vodka is exactly the kind of premium brand FMCG seeks, highlighting the resilience and popularity of the spirits category in consumer packaged goods. The collaboration is set to leverage FMCG’s extensive operational infrastructure and marketing expertise, particularly in engaging strategies such as TikTok Live Selling.

Brad Starkey, CEO of Siren’s Tale Vodka, expressed confidence that joining FMCG will facilitate the brand’s growth by providing access to an established platform for reaching consumers. He envisions Siren’s Tale Vodka will stand out not only for its quality but also for the compelling story behind its creation.

The addition of Siren’s Tale Vodka expands FMCG’s portfolio of consumer brands, which includes various beverages and supplements, focusing on those with unique positioning and strong consumer appeal. As the premium spirits market continues to grow, Siren’s Tale Vodka aims to establish a notable presence backed by FMCG’s support in distribution and comprehensive branding strategies.

Consumers interested in exploring the brand further can visit its official website and engage with FMCG’s distribution partners to experience what Siren’s Tale Vodka has to offer.

Here’s a delicious twist on the classic winter drink, hot buttered rum, transformed into a cookie! These hot brown buttered rum cookies bring the cozy flavors of the cocktail into a delightful treat. The cookie dough starts with nutty brown butter, which wonderfully complements the caramel notes of dark rum. Rich spices and a splash of vanilla extract make this a must-try recipe for the upcoming chilly season.

Frosting:
The cookies are crowned with a swirl of stabilized whipped cream—thanks to a touch of powdered gelatin—and finished with freshly grated nutmeg, mimicking the signature touch of the cocktail.

Rum Choice:
Using dark rum is essential here. While rum extract is common, it doesn’t compare to the deep flavor added by dark rum in both the cookie and the frosting. You’ll have plenty of rum left over to enjoy in holiday favorites like coquito and eggnog.

Preparation Tips:
It’s crucial to let the brown butter cool for about 10 minutes before incorporating sugar; otherwise, it can adversely affect the texture. Patience is also key during the refrigeration stage—allow the dough to chill for at least four hours, or even overnight for best results.

Storage Instructions:
These cookies can be made up to three days in advance. Once baked, store them in a single layer in an airtight container in the fridge.

Recipe for Hot Brown Buttered Rum Cookies

Yields: 12 servings
Prep Time: 10 minutes
Total Time: 5 hours 20 minutes

Ingredients

For the Dough

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/4 cup dark rum
• 1 tsp pure vanilla extract
• 1 1/4 cups (266 g) packed light brown sugar
• 1 large egg
• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/4 tsp grated fresh nutmeg

For the Frosting and Assembly

• 1 1/2 tbsp dark rum
• 1 1/2 tsp unflavored powdered gelatin
• 1 1/2 cups heavy cream, cold
• 2/3 cup (75 g) confectioners’ sugar
• 1/4 tsp kosher salt
• Grated fresh nutmeg and/or ground cinnamon, for dusting

Directions

For the Dough

1. In a medium saucepan over medium heat, melt butter while stirring occasionally, until it turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat, then whisk in rum and vanilla. Allow to cool for at least 10 minutes.
2. Whisk in brown sugar (the mixture will be grainy). Add the egg and whisk until slightly thickened, about 1 minute.
3. In a bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg. Gradually stir the dry ingredients into the butter mixture until just combined.
4. Transfer the dough to a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 350°F and position racks in the upper and lower thirds. Scoop dough in large tablespoons onto two parchment-lined baking sheets, spacing them 2 inches apart.
6. Bake cookies, rotating sheets halfway through, until lightly golden (10-12 minutes). Let cool slightly, then transfer to a wire rack to cool completely.

For the Frosting and Assembly

1. In a small microwave-safe bowl, mix the rum with 1 1/2 tablespoons of cold water and sprinkle the gelatin over it. Let sit for about 5 minutes until it solidifies.
2. In a cold medium bowl, whip cream, confectioners’ sugar, and salt until it thickens to just shy of stiff peaks, about 3 minutes.
3. Microwave the gelatin until melted (about 10 seconds) and slowly drizzle it into the cream mixture while mixing on low. Increase speed to medium-high until stiff peaks form (1-2 minutes).
4. Use a piping bag to swirl frosting on cookies and dust with nutmeg before serving.

These cookies are perfect for sharing during chilly evenings or holiday gatherings, blending the spirit of a beloved cocktail into each delicious bite!

Skrewball Whiskey has officially launched Skrewball Peanut Butter & Strawberry Jelly Flavored Whiskey, marking its first flavor innovation since it established the peanut butter whiskey category in 2018. This new offering combines Skrewball’s signature peanut butter taste with the sweetness of strawberry jelly, reminiscent of a classic sandwich.

Starting this September, consumers in the United States can find this unique whiskey available in 100-ml cans and 50-ml bottles, perfect for various social occasions like tailgates and concerts. The co-founders of Skrewball, Steve and Brittany Yeng, emphasized their aim to deliver bold flavors in convenient packaging, urging customers to enjoy the memorable pairing with friends.

Richard Black, Managing Director of North American Distillers, highlighted that this launch represents Skrewball’s continued exploration of unexpected whiskey flavors. The new release retails at a suggested price of $3.99 for 100-ml cans which contain two servings, and $1.99 for each 50-ml bottle. Both formats feature a 70 proof (35% ABV).

As Skrewball looks to the future, consumers can anticipate additional exciting innovations later in the fall. The brand continues to encourage its followers to "Skrew the Usual" and embrace the unexpected in their beverage choices.

For more details, visit Skrewball Whiskey.

For many Indians, Old Monk is more than just a whiskey; it embodies nostalgia, evoking memories of winter evenings, college days, and cherished conversations. Its iconic status came under scrutiny when the Food Safety and Standards Authority of India (FSSAI) informed the Bombay High Court that Old Monk cannot be labeled as "rum" due to its specific formulation and labeling. The FSSAI argues that the drink is primarily made from neutral spirit with rum flavoring added, disqualifying it from being marketed simply as rum.

This revelation has stirred a wave of disbelief and humor on social media, with many expressing their emotional ties to the brand. Remarks like “Old Monk is not rum! Hum rahe na hum,” reflect the heartache felt by loyal consumers. The drink, enjoyed over years, carries significance for many, tying it to specific moments in their lives.

In its legal stance, FSSAI contends that the nature of Old Monk goes beyond a simple labeling issue. It suggests that the term "7 years old blended" on its packaging is misleading since the product contains a substantial amount of unmatured neutral spirit rather than the aged rum it’s associated with. Under regulations, any age claims for blended spirits should pertain to the youngest component.

The manufacturer, Mohan Rocky Springwater Pvt Ltd, has acknowledged the issues raised and has proposed changes to the label, including clearer indications of "added flavor" and removing the misleading age statement. However, the Bombay High Court has yet to resolve the matter, with the next hearing scheduled for September 11.

As the regulatory debate continues, many Old Monk fans are left to ponder the identity of the beloved drink they’ve known for decades. The question lingers: can a drink that has defined social experiences genuinely remain "rum" in the eyes of its loyal patrons?

A controversy has arisen around Old Monk, a well-known Indian rum, after the Food Safety and Standards Authority of India (FSSAI) informed the Bombay High Court that it cannot be marketed as “rum” due to not adhering to the regulatory definition. Instead, the FSSAI suggests it be relabeled as a “rum-flavoured spirit.” This dispute has ignited a broader discussion regarding the beverages consumed by Indians for decades.

The FSSAI’s argument isn’t simply a matter of terminology; it states that Old Monk utilizes neutral spirit mixed with artificial flavoring and coloring—elements that disqualify it from being classified as true rum. According to their claims, if Old Monk derives its character from rum flavoring added to a neutral alcohol base, it fails to qualify as rum under existing laws.

The Bombay High Court is expected to revisit this issue on September 11.

This situation reveals the complexities surrounding India’s large Indian-made foreign liquor (IMFL) market. Typically, whisky around the world is produced from fermented grains and rum from sugarcane. However, many Indian spirits capitalize on extra neutral alcohol (ENA) or grain neutral spirit (GNS) as their primary base, predominantly sourced from molasses—a sugar production by-product. These neutral spirits are then flavored and colored to simulate different types of liquors.

The reliance on neutral spirits stems from historical and economic factors. India’s alcohol industry emerged focusing on molasses rather than food grains, which helped create a practical foundation for mass-market drinks. In contrast, premium brands such as single malts often employ traditional production methods.

This dispute transcends mere flavor; it raises significant questions about the necessity of consumer awareness regarding the production processes of alcoholic beverages. The FSSAI’s intensified oversight has led several brands to reevaluate their labeling and product descriptions. For consumers, this matter is about more than just semantics; it is about clear communication regarding the contents and crafting of their preferred drinks.

Old Monk’s deep-rooted presence within Indian culture complicates these regulatory discussions. Launched several decades ago, the brand has gained a devoted following without extensive marketing efforts, engendering strong emotional responses among its loyal consumers. The current debate is perceived not just as a technical issue, but a challenge to the nostalgic connections many have with this iconic drink.

Ultimately, this controversy could compel India’s alcohol industry to enhance transparency regarding product ingredients while regulators and producers collaborate to establish how traditional Indian IMFL products should be defined and marketed.

For further reading, see the India Today article.

The Food Safety and Standards Authority of India (FSSAI) recently informed the Bombay High Court that Old Monk, a popular rum brand, cannot be classified as rum due to its composition, which includes neutral spirit and rum flavoring. FSSAI’s counsel stated that the product should not be marketed as rum but could instead be labeled as a “rum-flavored spirit.”

This decision follows complaints about the accuracy of Old Monk’s labeling, particularly concerning a claim that the beverage is "7 years old blended." FSSAI posits that the bulk of Old Monk consists of neutral, unmatured spirit, with only a slight percentage of matured rum included. The Bombay High Court raised concerns about whether the "7 years old blended" description could mislead consumers regarding the aging process of the entire product.

Mohan Meakin, the manufacturer of Old Monk, has submitted revised labels for review after agreeing to eliminate the "7 years old blended" claim and enhance the visibility of added flavor information. FSSAI has requested more time to evaluate these new labels, with the next court hearing scheduled for September 11.

The controversy also leads to broader implications as FSSAI has issued sales prohibitions on various products from several manufacturers, including Mohan Rocky Springwater and United Spirits. Notably impacted brands include Old Monk rum variants, McDowell’s No.1 Rum, and several whiskies.

For additional insights about this ruling, visit FSSAI clarification.