Liquor-articles 1905

A cocktail bar in Nob Hill, the Daydream Rum Bar, has been awarded the title of best-designed bar in North America by the 50 Best, an international recognition group. Located in the basement of Little Bear Coffee, the bar features a chic interior that combines velvet and wood elements to create a mid-century tropical vibe. Owner Isaac Fox shared his excitement, stating, "It means the world… we’re so, so honored."

Inspired by the imaginative films of Wes Anderson, Daydream’s design offers an experience that aims to transport patrons away from their daily routines. Fox noted, "Those films are a perfect way for people to experience escapism, which is kind of what rum bars are notorious for." The design incorporates a palette of sage green and golden brown, chosen to evoke beauty while maintaining harmony with the local desert environment.

The bar has been operational since July 2025 and has also been recognized as a semifinalist for the James Beard Award for best new bar. Daydream Rum Bar offers a variety of rum-based cocktails as well as a full selection of spirits.

The bar is open Tuesday through Thursday from 5 p.m. to 10 p.m., and Friday and Saturday from 5 p.m. to 11 p.m., located at 3123 Central NE.

For more details about the award, visit: World’s 50 Best Bars

Maker’s Mark has recently launched its second edition of the Star Hill Farm Wheat Whisky, expanding the horizons of wheat whiskey in the industry. Traditionally viewed as a background flavor in bourbon, wheat is gaining recognition for its unique character, prompting distillers to give it a more prominent role.

The new edition explores various types of wheat, including hard red and hard white, alongside a heavier focus on malted wheat. Master Distiller Dr. Blake Layfield noted that this approach produces a whiskey rich with complexity and depth, offering a different tasting experience than the previous release.

While wheat whiskey has existed for years, it hasn’t received the spotlight that bourbons and ryes do. Most consumers are familiar with wheated bourbons—like Maker’s Mark—where wheat replaces rye, yet the category of wheat whiskey mandates that wheat is at least 51 percent of the mashbill, with many products exceeding that threshold. This distinction leads to a flavor profile that diverges from what many might expect.

Heaven Hill’s Bernheim Original is a notable example of wheat whiskey, having been born from practical needs rather than visionary trends. Its master distiller shared that after a run of wheated bourbon, leftover grains prompted the creation of Bernheim. Known for being approachable and softer, wheat whiskey reflects this mellow character, but it can vary greatly based on production methods and types of wheat used.

Maker’s Mark’s push to define a whiskey around wheat is significant, indicating a broader trend among distilleries to experiment with ingredients and sustainability practices. The distillery has worked closely with wheat farmers to develop their product, emphasizing how healthy soil and select seeds contribute to superior flavor profiles.

In contrast, Ross & Squibb, known for its rye-centric production, is venturing into the world of wheat whiskey, signaling curiosity and a desire for innovation within the category. Their Master Distiller’s goal is to maximize the grain’s potential by allowing it to take on nuanced flavors from various barrel types.

Leopold Bros. also engages with wheat but finds it less complex compared to other grains. Their focus tends to lean more toward processes that enhance the whiskey’s structure and layers, suggesting varied perspectives on wheat’s overall value in distillation.

Though wheat whiskey isn’t experiencing a surge akin to rye’s revival, there’s a conscious effort within the industry to explore the grain’s potential. Maker’s Mark’s initiatives indicate that wheat can play a pivotal role in creating distinct whiskey flavors, while smaller distillers embrace new varieties to innovate.

As the shifting landscape offers room for exploration, pioneering distillers like Nicole Austin from George Dickel are paving the way, showcasing that wheat’s quiet character can yield impressive results when treated with care and creativity.

The vodka gimlet is a refreshing and straightforward cocktail that deserves a spot in your drink repertoire. This three-ingredient beverage is bright and citrusy, making it ideal for warm weather gatherings or casual sipping on the porch.

What You Need to Know

The vodka gimlet balances sweetness, tanginess, and the boozy smoothness of vodka. The sweetness comes from homemade simple syrup, complemented by the tartness of fresh lime juice. Substituting gin for vodka creates a milder and smoother twist on the classic gin gimlet. Its simplicity is one of its charms—no specialty mixers, complicated techniques, or long ingredient lists are necessary. All the ingredients are shaken with ice and then strained into a chilled glass.

Ingredients For a 3-Ingredient Vodka Gimlet

1. Granulated Sugar: Used to create simple syrup, which adds sweetness and helps balance the tartness of the lime.
2. Fresh Lime Juice: Adds zesty freshness and is a key flavor component.
3. Vodka: The neutral base spirit that allows the lime’s flavor to shine.

How to Make It

1. Prepare Simple Syrup: Pour sugar into a heatproof cup and add a tablespoon of boiling water. Stir until the sugar is fully dissolved, then chill the syrup for about 5 minutes.

2. Shake the Cocktail: Fill a cocktail shaker ¾ full with ice. Add the juice of one lime (reserve a thin slice for garnish), vodka, and the cooled simple syrup.

3. Combine and Serve: Cover the shaker and shake for 10-15 seconds until cold. Strain the mixture into a chilled glass, garnish if desired, and enjoy your vodka gimlet.

Customization Ideas

Customize your gimlet by adjusting the sweetness of the simple syrup. You can infuse the syrup with herbs like basil or mint for an additional flavor twist. Flavored vodkas can also be used instead of plain vodka, allowing for a unique take on the classic. Additionally, feel free to substitute lime juice for other citrus like lemon or grapefruit for a different flavor profile.

Choosing the Right Vodka

Since a vodka gimlet is a simple drink, the choice of vodka matters more than in cocktails with complex flavors. Opt for a smooth and neutral vodka to ensure a balanced flavor. You do not need to pick the most expensive option; a decent quality vodka is sufficient for a refreshing drink.

For recipe guidance or additional ideas, you can explore other drink recipes to complement your vodka gimlet.

On April 20, an avid collector took possession of the highly sought-after Appleton Estate 51-year-old cask rum, renowned as one of the rarest spirits in the world with only 25 bottles available globally. Following its acquisition, the collector received the rum directly, marking a notable milestone in the heritage of Jamaican rum.

Enhancing the experience, the collector was later joined by the esteemed Master Blender Dr. Joy Spence. She elaborated on the intricate rum-making process that contributed to this exceptional spirit and discussed the deeper meanings behind its design. The rum, distilled in traditional copper pot stills and aged in Jamaica’s warm climate since July 31, 1973, stands as the oldest tropically-aged rum ever sold.

The rum’s striking aquamarine color references Appleton Estate’s renowned water source, while copper accents symbolize the distillery’s pot stills. The design also honors Jamaica’s national bird, the Doctor Bird, showcasing how every feature is rooted in cultural significance.

The tasting experience is nothing short of extraordinary. Each sip reveals a complex profile: from smoky orange notes to dried fig, honeyed raisins, spiced fruit, cinnamon, maple, and warm vanilla, all culminating in a refined finish with lingering oak.

This 51-year-old expression is not just a collector’s item; it embodies the craftsmanship and passion of the people at Appleton Estate, serving as a timeless treasure that reflects a relentless pursuit of perfection and heritage within the world of rum.

For further details, visit:

• Appleton Estate
• Dr Joy Spence
• Rum

Female distillers and blenders are reshaping the whiskey industry, traditionally dominated by men. As more women start to enjoy whiskey, female leaders are emerging, bringing innovation and creativity to the field. Among them is Meghan Ireland, the chief blender at Vermont’s WhistlePig distillery, who discovered her passion for whiskey through a connection to a female chemical engineer who became a master distiller.

Despite the progress, women in the industry often face skepticism regarding their authenticity as whiskey drinkers. Becky Paskin, a whiskey journalist and founder of the OurWhiskey Foundation, recounts being asked if she even liked whiskey during a tasting event, highlighting the unique scrutiny women face in a male-centric environment.

Historically, women have played a significant role in whiskey production since its inception. From Mary Hebraea, an alchemist credited with creating the first distilling tool, to women managing distilleries in 19th-century Kentucky, their contributions have been pivotal. Susan Reigler, a bourbon expert, notes that many female figures in whiskey have worked behind the scenes, yet their influence remains profound.

Today, women like Judy Hollis Jones, co-founder of Buzzard’s Roost, are breaking into the industry, previously dominated by male executives. With a background in the food industry, Hollis Jones leverages her experience to navigate the complexities of whiskey production. She observes a growing presence of women at tastings and events, underscoring that whiskey enjoyment transcends gender norms.

These women change not only the perception of whiskey but also its future, demonstrating that whiskey is a product for everyone. As Ireland states, their involvement signifies that whiskey can be enjoyed by all and is now being crafted by women as well.

In a challenging year for the distilled spirits industry, sales have taken a downturn, declining by 2.2% to approximately $36.4 billion in 2025. The industry faced significant challenges that led to the closure of some distilleries and a surge in bankruptcy filings. Despite this backdrop, leaders in the sector expressed optimism, citing a continued consumer interest in innovative spirits, such as ready-to-drink cocktails.

Amidst these changes, The Alton Distillery, known for its whiskey and vodka, has filed for Chapter 11 bankruptcy protection. This marks the second bankruptcy filing for the parent company, SVG 26 LLC. The initial filing in September 2025 was dismissed, and a subsequent request for reconsideration was denied in April 2026. The most recent petition was submitted on April 15, 2026, in the U.S. Bankruptcy Court for the Eastern District of New York, where SVG 26 aims to restructure its debts and continue operations.

The first Chapter 11 filing had raised concerns due to a lack of legal representation, resulting in an order to dismiss the case in February 2026. SVG 26 initially reported assets and liabilities ranging from $1 million to $10 million.

The Alton Distillery, which has been operational since 2010, produces a variety of spirits, including its Peace Vodka and various whiskeys. The distillery has garnered several prestigious awards, including a gold medal for its 5-year-old New York Straight Bourbon Whiskey and accolades for its rye whiskey and vodka.

Despite the difficulties, The Alton Distillery remains a notable player with a reputation for quality, as demonstrated by its award-winning products.

For more information:

• The Alton Distillery
• Chapter 11 Bankruptcy
• Distilled Spirits Council

On a Friday night in Manhattan, celebrity chef Marc Murphy hosted a sold-out "Wyoming Night," showcasing Jackson Beef and Wyoming Whiskey to an eager audience. The dinner, priced at $295 per plate, featured a variety of Wyoming delicacies, including ribeye and hanger steak sourced from Mead Ranch in Jackson. Diners, some donning cowboy boots, reveled in the experience that brought a taste of the Cowboy State to New York City.

Murphy, who has a history of organizing beefsteak dinners—a tradition dating back to the 19th century—infused his events with a modern twist, offering a welcoming atmosphere for all, complete with utensils. “It’s always a blast,” he remarked on the gatherings, emphasizing their gluttonous nature filled with good food, drink, and socializing.

The idea for this Wyoming-themed feast was sparked by Fatima Asis, the brand manager for Wyoming Whiskey. During a conversation with Murphy, she proposed the event coincide with an annual Professional Bull Riders competition at Madison Square Garden. This led to a unique collaboration, enabling guests to enjoy premium beef flown in from Wyoming, signifying a strong connection between the state’s rich cattle ranching heritage and New York’s storied steakhouse reputation.

David DeFazio, co-founder of Wyoming Whiskey, highlighted the importance of showcasing Wyoming’s offerings. He was present at the event, embodying the spirit of Wyoming hospitality among the New Yorkers curious about the event. “It was a really fun and very social evening where we featured Wyoming in every way possible,” he shared.

As the evening unfolded, many guests who initially had limited awareness of Wyoming began to appreciate its culinary gems, further bolstering Wyoming Whiskey’s recognition across the nation. DeFazio noted that it’s invigorating to see the brand available in bars and restaurants throughout the country.

As the evening drew to a close, Murphy anticipated the impact of the event in terms of winning over the discerning palates of New Yorkers. “If it’s good they’re going to change their minds,” he said, noting that the whiskey received positive feedback throughout the night, demonstrating that the allure of the Cowboy State has a universal appeal, even in one of the world’s most iconic cities.

Connecticut is witnessing an exciting development in the world of spirits: the rise of American single malt whiskey. After receiving federal recognition at the end of 2024, this whiskey category draws inspiration from the single malt scotches of Scotland, and it is catching on across the state.

Several distilleries in Connecticut are now crafting their unique versions of single malt whiskey, following strict production guidelines. To qualify as American single malt, the whiskey must be:

• Made, aged, and distilled at a single distillery
• Composed of 100% malted barley
• Distilled to a proof of 160 or less
• Aged in oak barrels no larger than 700 liters
• Free from added coloring, flavoring, or blending materials

Within this framework, a variety of flavor profiles emerge, ranging from floral and bright to dark and rich. One notable contender is Litchfield Distillery’s American Single Malt, which became a staple in their offerings in 2023. This whiskey is crafted using 100% Connecticut malted barley sourced from Thrall Family Farm in Windsor. It stands out for its clean and bright profile, making it a great choice for newcomers to the single malt scene.

Two Roads Distilling, known for its innovative brewing techniques, recently launched Coolship American Single Malt Whiskey. This spirit evolved from a beer fermented in a coolship and showcases unique flavors derived from American-grown malts, including maple-smoked barley.

Looking ahead, Veritable Distillery in Stonington is gearing up to release its own single malt whiskey by 2027, while Tenmile Distillery, located just across the New York border, has developed some of the most pleasant single malts in the country. These products are worth a visit for enthusiasts seeking to explore the evolving landscape of American single malts.

For further exploration of this new whiskey category, consider visiting these distilleries: Litchfield Distillery, Two Roads Distilling, Veritable Distillery, and Tenmile Distillery.

Why settle for a single dessert when you can enjoy a delightful combination? The Rum Crumb Cake merges the rich flavors of rum cake with a coffee cake-inspired crumb topping and a simple rum glaze. This cake offers a complex flavor profile thanks to the incorporation of dark rum, making it an indulgent choice for weekend brunch, a sumptuous afternoon snack alongside coffee, or even a late-night treat.

For those who prefer a non-alcoholic option, you can replace the rum in the glaze with milk, adding a hint of vanilla for extra flavor.

If there are any leftovers, simply store the crumb cake in an airtight container at room temperature for up to three days.

Ingredients

Crumb Topping

• Cooking spray
• 1/2 cup (110 g) packed light brown sugar
• 1/2 cup (60 g) all-purpose flour
• 1 tsp ground cinnamon
• 4 tbsp cold unsalted butter, cut into 1" pieces
• 1/2 cup chopped raw walnuts

Batter

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup (200 g) granulated sugar
• 1 3/4 cups (1 1/2 sticks) unsalted butter, softened
• 3/4 cup (160 g) packed light brown sugar, divided
• 2 large eggs
• 1 tbsp dark rum
• 3/4 cup sour cream
• 1/2 cup chopped raw walnuts
• 2 tsp ground cinnamon

Rum Glaze

• 1/2 cup (60 g) confectioners’ sugar
• 1 tbsp dark rum or milk

Directions

Crumb Topping

1. Preheat the oven to 350°F and grease a 9" round baking pan with cooking spray.
2. In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Add the butter and mix with your hands until the mixture holds together. Stir in the walnuts and put the mixture in the refrigerator until you’re ready to use it.

Batter

1. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In a large bowl, use a handheld mixer to beat the granulated sugar, butter, and 1/2 cup of brown sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the rum.
3. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Then, fold in the sour cream.
4. In a small bowl, combine the walnuts, cinnamon, and remaining 1/4 cup of brown sugar.
5. Spread half of the batter in the prepared pan, sprinkle with the walnut mixture, add the remaining batter on top, and then finish with the crumb topping.
6. Bake for 50 to 55 minutes, covering with foil if the crumb topping browns too quickly. Allow the cake to cool.

Rum Glaze

1. In a small bowl, mix the confectioners’ sugar with the rum, adding 1 tsp of water at a time until the mixture achieves a smooth consistency suitable for drizzling.
2. Transfer the cooled cake to a platter and drizzle the glaze over the top.

Enjoy this unique and delicious treat!

The best-selling vodka brand in America is Tito’s Handmade Vodka, which has surpassed Smirnoff to claim the top position in the U.S. vodka market. In 2024, Tito’s sold an impressive 12 million cases, while Smirnoff followed with 7.9 million cases. New Amsterdam, Svedka, and Absolut also ranked, but at significantly lower sales.

Tito’s beginning originated from Bert "Tito" Beveridge’s small-scale distillation efforts in Austin, Texas. In 1997, after dealing with regulatory hurdles, he launched his brand, focusing on corn as the base ingredient due to its cost-effectiveness and gluten-free nature. Despite the claims of the vodka being "handmade," it has faced legal scrutiny over the accuracy of that label, as Tito’s mass production renders the term somewhat misleading.

Nevertheless, the brand has thrived largely due to its perceived affordable quality, typically priced a little over $25 for a liter bottle. This combination of marketing as "handmade" and offering a good value has solidified Tito’s status as a leader in the U.S. vodka market.

For more details, visit Market Watch and Slate.