Liquor-articles 1905

Governor Albert Bryan Jr. and Delegate to Congress Stacey Plaskett recently announced a significant advancement in their ongoing efforts to secure a permanent $13.25 rum cover-over rate for the U.S. Virgin Islands. The proposal has been incorporated into the latest version of the federal tax reconciliation bill in the U.S. Senate, which, if passed, stands to generate substantial revenue—over $1 billion—for the U.S. Virgin Islands and Puerto Rico.

“This marks an important step toward greater economic certainty and fiscal stability for the Virgin Islands,” stated Bryan. His affirmation followed extensive advocacy efforts by his administration in collaboration with bipartisan support from Congress. Senator Mike Crapo (R-Idaho) played a pivotal role on the Senate side, helping to facilitate the inclusion of this provision, while Delegate Plaskett introduced supportive legislation in the House.

Despite this progress, Governor Bryan cautioned that the process is far from complete. The bill needs to pass through the full Senate and undergo a conference with the House before it can reach the president for his signature. “We’re not done yet—but we’re in a stronger position today than we were just weeks ago,” Bryan articulated, highlighting the importance of continuous engagement at the federal level.

Should the legislation advance, the increased rum cover-over rate would take effect after December 31, 2025, safeguarding the territory from reverting to the previous rate of $10.50 per proof-gallon. Bryan noted that without this provision, essential services financed by rum cover-over revenues might be jeopardized. He emphasized the importance of these funds, which are critical for stabilizing the Government Employees’ Retirement System (GERS), as well as supporting sectors like public education and healthcare.

While discussing the broader implications of the Senate bill, Plaskett expressed her concerns over other provisions but applauded the commitment to maintain the higher rum cover-over rate. Although the increase wouldn’t apply retroactively to the previous authorization expiration in January 2022, she stressed the necessity of securing this permanent rate for the future.

Plaskett’s proposal, H.R. 1378, garnered support from a diverse group of 24 Congress members and highlighted a moment of bipartisan cooperation during an extensive markup session. “This is a fluid situation that is constantly evolving,” she remarked, recognizing that the provisions may change before the bill’s final form is settled.

In conclusion, the advocacy in favor of the rum cover-over rate illustrates the effective coalition-building between local and federal leaders aimed at securing vital economic resources for the Virgin Islands. The outcomes of this legislative effort will play a crucial role in shaping the territory’s fiscal future.

For updates on the rum cover-over rate and its impacts on the Virgin Islands, you can visit the official Virgin Islands Government website.

During the late 18th century, as England dealt with overcrowded prisons, it began transporting prisoners to remote locations, including what is now known as Sydney, Australia. The First Fleet, consisting of 11 ships, landed in 1788 carrying not only convicts but also a substantial supply of food and rum—four years’ worth, to be exact. Given the lack of formal currency in this new convict colony, rum quickly became a makeshift currency and an essential part of daily life, entangled with Australia’s evolving social and political landscape.

Rum became synonymous with the control and power dynamics of early colonial life, particularly under the “Rum Corps,” who held a monopoly on its production. Their conflicts with the governing authorities culminated in the infamous Rum Rebellion—Australia’s only military coup—transitioning the country from a mere convict settlement to a burgeoning commercial entity. At one point, significant land deals were settled with rum, exemplified by the construction of a hospital, known as the "Rum Hospital," funded through an agreement involving rum distribution.

The landscape changed dramatically in the 1840s with an economic downturn that diminished rum’s consumption significantly. However, the onset of the gold rush in the late 1850s rekindled interest in alcohol, even as the technological advancements made beer a more affordable option, ushering in a transition in liquor preferences.

Throughout this history, the impact of rum extended far beyond mere consumption. It had detrimental effects on First Nations Australians, who had little to no previous exposure to alcohol before British colonization. The introduction of rum was used for various exploitative means, including manipulation, coercion for labor, and other abuses, thereby embedding harmful stereotypes in Australian society. These colonial practices have ongoing implications for First Nations communities today, contributing to cycles of disadvantage and stigmatization.

In contrast to this somber history, contemporary craft distillers are now taking steps to honor First Nations cultures in their production processes. Distilleries like Birds of Isle work with First Nations advisors to ensure responsible sourcing of native botanicals, which has fostered a connection to local landscapes and cultures. They aim to incorporate not only the flavors of native ingredients but also respect the practices and heritage of the First Nations people.

Rums today are crafted from locally sourced sugarcane and utilize Australian botanicals, creating a unique expression of the country’s identity. This cultural revival through craft rum is a celebration of local flavors and a way to pay homage to a complex history that has unfolded over centuries.

Travelers eager to explore this facet of Australian culture can find craft rums at local pubs and liquor stores or by visiting distilleries like Husk Farm and Brix in Sydney. The craft rum movement reflects Australia’s journey, making it possible for consumers to experience both a drink rich in heritage and an innovative spirit that honors the land and its people.

In this article focusing on Elijah Craig, we delve into the life of a man widely regarded as the “father of bourbon.” Born around 1743 in Virginia, Craig emerged during a period of great religious revival known as the First Great Awakening. He became a Baptist preacher, driven by a fervent faith, but his journey was marked by conflict, including imprisonment for preaching without a license, reflective of the struggles faced by dissenting Baptists in colonial times.

Craig’s pioneering spirit led him to the western frontier in 1775 as part of the Great Migration. He settled near Elkhorn Creek in Kentucky, where he laid the foundations of what would become Georgetown. His contributions included establishing Rittenhouse Academy, one of the first classical schools west of the Alleghenies, and developing various industries, vastly enhancing the local economy.

Among his many roles, Craig took up whiskey distillation, an inevitable venture for settlers in a region abundant with corn. In 1798, records indicate he produced about 2,000 gallons of whiskey, which led him to pay significant federal excise taxes. Importantly, he is credited with the practice of aging whiskey in charred oak barrels, a method that transformed raw whiskey into the smoother, more palatable bourbon that is recognized today. This innovation not only defined bourbon but also set it apart in the world of distillation.

Craig’s distillery became one of the premier producers in Kentucky during his lifetime. His death in 1808 did not diminish his legacy; instead, it grew, with his name becoming synonymous with quality bourbon. The story of Elijah Craig invites us to appreciate bourbon not just for its taste but for the history intertwined with its creation.

Today, Heaven Hill Distillery honors Craig’s contributions through its Elijah Craig Bourbon brand, which has played a significant role in reviving and promoting premium bourbon. Craig’s life embodies the values of dedication, innovative spirit, and community responsibility, ensuring that he remains a celebrated figure in American whiskey history.

As we explore the Icons of Whiskey, Elijah Craig represents the melding of faith, resilience, and craft, illuminating the rich narrative behind America’s beloved spirit. When raising a glass of Elijah Craig Small Batch, we not only savor its flavor but also pay homage to a man whose influence continues to shape the world of bourbon.

Williamsburg is set to host its annual Whiskey & Wine Weekend from Friday through Sunday, featuring various events that celebrate local distilleries and wineries. Attendees can look forward to tastings, live music, and much more across different venues throughout the city.

This vibrant weekend is an opportunity for food and drink enthusiasts to come together and indulge in the rich offerings of Williamsburg’s beverage scene. Copper Fox Distillery is one of the highlighted businesses, showcasing artisanal whiskey and inviting visitors to explore their facilities and taste their products.

The event promises to be a perfect blend of flavors and experiences for residents and visitors alike, positioning Williamsburg as a noteworthy destination for whiskey and wine lovers.

WILMINGTON, N.C. – This summer, try making a refreshing Wrightsville Crush cocktail with a simple four-ingredient recipe presented by Mark Bloomquist of Blue Shark Vodka and Sarah Fried from G Prime Steak & Cellar, who recently visited the WECT kitchen.

Ingredients:

• 1.5 oz. Wyland’s Vanilla Vodka (made by Blue Shark Vodka)
• 0.5 oz. Orange Liqueur
• Squeeze of Coco Lopez
• 1.5 oz. Fresh-squeezed orange juice

For step-by-step directions on how to craft this cocktail, check out the accompanying video. Enjoy your summer with this delicious drink!

Barrel proof, also known as cask strength, refers to whiskey that has not undergone significant dilution with water after being aged in barrels. Typically, whiskey is barreled at a high proof, around 120, and then diluted to a more palatable strength for bottling. However, barrel proof whiskeys are simply bottled straight from the barrel, unaltered, which means you’re experiencing the liquor at its full strength—similar to tasting cake batter before any adjustments.

Strength of Barrel Proof Whiskey

Barrel proof whiskeys often present a high alcohol by volume (ABV), generally ranging from 55% to 65%, and can exceed this in some cases. This translates to proof levels of approximately 110 to more than 130. The strength doesn’t render them undrinkable; instead, it reveals a complex and concentrated flavor profile that might be lost in dilution.

Why Barrel Proof is Popular

Enthusiasts appreciate barrel proof expressions for their authentic connection to the whiskey-making process—it’s perceived as the purest form of whiskey. Many enjoy the robust flavors and the customization it offers; drinkers can choose to sip it neat, add ice, or mix in water to release more aromas and flavors. Additionally, since these bottlings often come from small batches, collecting them adds an element of excitement.

Is Barrel Proof Superior?

Not necessarily. While barrel proof means higher strength, it doesn’t equate to better quality. A whiskey that is overproof without a well-balanced distillation could taste harsh. It’s ultimately subjective; some drinkers adore the heat and intensity of barrel proof whiskey, while others may find it overpowering and prefer the refined experience offered by standard proof expressions.

Tips for Tasting Barrel Proof Whiskey

If you’re new to high ABV whiskey, consider these tips:

• Start with small sips to appreciate the complex flavors.
• Add a few drops of water to temper the burn and unveil hidden notes.
• Experiment with tasting it neat and then with enhancements like ice or water to observe how it transforms.
• Don’t feel pressured to love every barrel proof whiskey; it’s about personal preference.

Recommended Barrel Proof Bottles

If you’re interested in trying barrel proof whiskeys, consider these selections:

• Elijah Craig Barrel Proof: Known for dark caramel notes and rich finishes.
• Stagg Jr.: Offers big cherry and chocolate flavors, beloved among collectors.
• Booker’s Bourbon: Renowned for its uncut, unfiltered charm with distinct vanilla and smoky oak.
• Laphroaig Cask Strength: Features a bold, peaty profile ideal for fans of Islay Scotch.

Discovering the world of barrel proof whiskey offers a thrilling experience for fans and newcomers alike, making it well worth the adventure.

Arkay Beverages, a pioneer in alcohol-free spirits, has announced that its flagship products—Arkay Zero Proof Whisky, Gin, Rum, and Vodka—have achieved the top sales position in their category on The Liquor Mall USA. Launched in 2011 by Reynald Vito Grattagliano, Arkay has rapidly gained market presence by offering a proprietary formula designed to replicate the taste and complexity of traditional spirits without any alcohol.

Arkay’s success reflects a broader shift in consumer preferences, as more people opt for healthier beverage choices. Reynald Vito Grattagliano highlighted the brand’s trustworthiness and the growing demand for alcohol-free alternatives.

Industry partners have also praised Arkay’s products. Taano Dry Bar in Austin, Texas, noted, "The taste is the closest we’ve found to real alcoholic spirits," emphasizing the variety of options available.

The Arkay Zero Proof line includes a wide range of spirits in over 27 flavors, all 100% alcohol-free, vegan, Halal-certified, gluten-free, and zero calories. With more than 10 million bottles sold globally in 2024, Arkay is at the forefront of the non-alcoholic beverage movement.

To explore Arkay’s full lineup of zero-proof spirits, visit their collection on The Liquor Mall USA.

Every summer, finding a refreshing and simple cocktail to whip up at the last minute is essential. The Lava Flow Cocktail, a delightful mix of bananas, strawberries, pineapple juice, and rum, stands out for both its beauty and flavor. This drink’s roots trace back to Hawaii during the 1980s and ’90s, where it emerged as a tasty cousin of the strawberry daiquiri or piña colada.

Traditionally served in hurricane glasses, the Lava Flow features a visually appealing base of banana mixture topped with strawberry purée, which resembles flowing lava. For an even smoother drink, using frozen banana slices enhances the texture, while the pineapple juice adds acidity that complements the tropical flavors of coconut rum. Fresh strawberries introduce a sweetness, making for a drink that’s as beautiful to look at as it is enjoyable to sip. Non-alcoholic versions can easily be made by replacing rum with coconut milk, allowing kids to indulge as well.

Why You’ll Love It

• Delightfully refreshing: The combination of pineapple, strawberry, and rum makes this frozen cocktail incredibly refreshing and visually stunning.
• Perfect balance of flavors: The sweet banana base paired with the rum-infused strawberry purée creates a delicious medley of tropical tastes.

Key Ingredients

• Frozen banana: Creaminess and flavor enhancement come from the frozen banana, making the drink less chunky.
• Coconut cream: A higher fat content gives the cocktail its rich texture; coconut milk could make it watery.
• Frozen strawberries: Essential for achieving the "lava" look.
• Coconut rum: Elevates the drink’s tropical essence.

How to Make Lava Flow Cocktail

1. Slice and Freeze the Banana: Prepare a baking sheet with parchment paper, slice a ripe banana into rounds, and freeze in a single layer until solid.
2. Blend Banana Base: Chill two large glasses in the freezer. Blend the frozen banana slices with pineapple juice, coconut cream, and ice on high until smooth.
3. Keep the Mixture Cold: Divide the banana mixture between the glasses and return them to the freezer.
4. Blend Strawberry Mixture: Rinse the blender and blend halved strawberries with coconut and light rum until smooth.
5. Assemble the Cocktails: Pour the strawberry mixture over the banana base gently to create the layered "lava" effect. Garnish with pineapple slices and maraschino cherries if desired, then serve immediately with a straw.

Helpful Swaps

• Use fresh strawberries for a liquid purée.
• For added flavor, blend in frozen pineapple chunks.
• To create a mocktail, substitute coconut milk for the rum.

Storage and Make-Ahead Tips

• Banan slices can be prepared and stored in a zip-top bag in the freezer ahead of time.
• Scale the recipe for larger gatherings by adjusting the ingredient quantities accordingly.

This Lava Flow Cocktail promises a delightful sip that transports you to tropical shores, immersing you in summer vibes with every glass.

Tanduay has once again secured its position as the world’s top-selling rum brand for the eighth consecutive year, achieving sales of 23.8 million case liters in 2024, according to the Millionaires’ Club report by Drinks International. This remarkable growth allows Tanduay to surpass its competitors Bacardi and Captain Morgan, which sold 19.7 million and 11.5 million case liters, respectively.

Despite facing industry challenges, Tanduay experienced a 1.7 percent increase in sales, making it the second fastest-growing rum brand globally. Additionally, it stands as the sixth best-selling spirits brand overall. Tanduay continues to broaden its reach, expanding into over 25 international markets.

A beverage startup called The3rdBevco, based in Long Island, has been fined $1.1 million by the Securities and Exchange Commission (SEC) due to allegations of fraud involving a nonexistent rum brand associated with Rihanna, called "RiRi Rum." The company’s founder, Peter Scalise III, agreed to the settlement without admitting or denying the allegations.

The SEC reported that The3rdBevco previously announced plans to employ Rihanna’s brother, Rorrey Fenty, as a strategic consultant to help develop the rum brand. While a letter of intent was signed, the SEC clarified that there were no real negotiations or agreements made with either Rihanna or her team regarding this partnership.

For over a year, The3rdBevco misled investors by falsely claiming they were working with Rihanna. They used unauthorized images and music of Rihanna in their presentations and presented fraudulent documents, including a fake signature purportedly from the artist.

Despite Rorrey Fenty’s intention to assist in the project, he did not enter into a formal agreement with The3rdBevco, and his involvement was limited. He had expressed concerns about the company’s practices, particularly regarding the unauthorized use of Rihanna’s likeness and name.

In addition to the fraudulent claims about the rum collaboration, the SEC’s complaint stated that The3rdBevco was involved in selling unregistered shares and misappropriating nearly $900,000 of investor funds for personal expenses.

Mark David Hunter, the attorney for The3rdBevco and Scalise, commented that they are relieved to have resolved the issue. Neither Rorrey nor Rihanna is implicated in the deceptive actions of The3rdBevco.