Liquor-articles 1905

The Chattanooga Whiskey Experimental Distillery has announced a new addition to its whiskey lineup: the Rye Single Barrel Series. Since its establishment in 2015, the distillery has developed a reputation for innovative and creative whiskey expressions.

The Rye Single Barrel Series aims to highlight the unique qualities of Tennessee Rye Malt through various barrel types. Its creation is inspired by earlier experimental batches featuring a malt-forward, uncut, and unfiltered whiskey. The mash bill includes a special blend of pale, caramel, and chocolate malted rye, making up over 60% of the content.

Grant McCracken, Chief Product Officer, explained that each whiskey in the series is crafted to explore different facets of craftsmanship. While their classic 99 Rye uses a blend of two barrel types, this new series seeks to separate those elements and showcase the distinct flavor profiles that emerge from different cask treatments, such as toasted and charred barrels.

This sought-after Rye Single Barrel Series will be available at select retailers across multiple states including Florida, Georgia, Illinois, and more for a suggested retail price of $64.99 per 750ml bottle. Limited quantities can also be bought online at Seelbachs.com.

For more information, visit the Chattanooga Whiskey website.

A distillery from the Pacific Northwest, Heritage Distilling, has gained acclaim with its Cocoa Bomb chocolate whiskey, which was awarded the title of best flavored whiskey in the U.S. during the 2025 regional World Whiskies Awards held in Louisville, Kentucky, on February 14.

Cocoa Bomb, boasting a 75-proof chocolate flavor, is crafted at Heritage Distilling’s facilities located in Tumwater, Washington, and Eugene, Oregon. Following this victory, the whiskey will advance to compete on a global level later this winter. Justin Stiefel, CEO and co-founder of Heritage Distilling, expressed excitement over the achievement, noting that this is the third time the company has won in this category— a unique feat among brands.

Heritage Distilling has previously captured the title of “Best Flavored Whiskey in the World” twice with its Brown Sugar Bourbon, which has since been acquired by actor Jamie Foxx and rebranded as Brown Sugar Blend.

Stiefel highlighted that flavored whiskey is rapidly growing in popularity, especially among younger consumers, with women representing one of the fastest expanding demographics in the whiskey market. He noted that flavored options often serve as a gateway for newcomers to the whiskey world.

Cocoa Bomb’s recipe features a high corn-based bourbon enriched with dark and semi-sweet chocolate and cane sugar, offering a taste reminiscent of rich cocoa and dark chocolate with marshmallow undertones. Stiefel remarked that sipping Cocoa Bomb could make one forget they were drinking whiskey, as it tastes more like delectable dark chocolate.

Founded in 2012, Heritage Distilling opened its Eugene distillery in 2016, with production evenly split between the two locations. Visitors can enjoy tastings at two sites in Eugene, while the distillery is also collaborating with the Coquille Indian Tribe to build Oregon’s first tribally-owned distillery next to The Mill Casino Hotel & RV Park in North Bend. This future establishment will feature both Heritage products and a new line called Ko-Kwel Spirits, named after a traditional version of the tribe’s name. In addition, Heritage recently acquired Thinking Tree Distillery in Eugene and plans to open a new tasting room there in April.

For more details on Heritage Distilling and their products, visit Heritage Distilling.

For many who came of age in the late 90s to the early 2010s, vodka symbolizes a significant moment in drinking culture. The spirit lacked the complex flavor profiles of gin or whisky, often being the straightforward choice for cocktails or quick shots among younger drinkers. Regrettably, this reputation turned vodka into the quintessential party drink, leading many to associate it with cheap options available at grocery stores instead of savoring its taste.

In recent years, however, this narrative has shifted, exemplified by the approach of Alex Christou, founder of Eight Lands at Glenrinnes Distillery in Speyside. By focusing on crafting quality vodka, he aims to redefine consumers’ expectations, especially in an era where cocktail culture increasingly mirrors fine dining. Christou emphasizes that today’s drinkers are more interested in understanding their beverages, and characterful vodkas – such as Eight Lands’ cask-aged variety – are designed to engage their palates with flavors reminiscent of dark fruits and caramel.

The unique process at Eight Lands uses an organic beer wash of malted barley and wheat combined with distilled spirit and spring water sourced from nearby estates. This method results in a notably smooth, biscuity taste that transcends traditional vodka profiles, making it more akin to whisky in complexity.

Intriguingly, Christou describes how creating cask-aged vodkas initially began as an experiment suggested by a colleague, which surprisingly proved successful. This innovation has caught the attention of visitors along the Speyside whisky trail, some of whom have vowed to avoid vodka in the past but found themselves enjoying this aged product.

Other distilleries have also embraced this transformation in vodka production. Steve Dustow from Colwith Farm Distillery in Cornwall has found success with his potato vodka, the first cask-aged vodka to win a platinum medal at the San Francisco World Spirits Competition in 2022. He sees a burgeoning market for craft vodkas with distinct character and authenticity, something that was absent for two decades.

Similarly, The Lakes Distillery, known for its whiskies and gins, applies the same meticulous attention to detail in its vodka production, utilizing high-grade ingredients and allowing ample time during the distillation process to enhance flavor and quality.

Across the industry, there’s a recognized movement toward "less but better," with consumers preferring high-quality spirits over volume, and vodka is finally reclaiming its position in this conversation.

For those looking to explore this new world of vodka, expert recommendations can guide you to some of the best grown-up options available today.

Six of the Best Grown-Up Vodkas to Try:

• Boatyard Vodka
• (Additional recommendations were not provided in the original text.)

This shift marks a renaissance for vodka, as distilleries endeavor to create spirits that reflect craftsmanship and complexity, proving that even this often-maligned drink can evolve into something sophisticated and worth savoring.

In 2019, Legena Henry, SM ’10, and her students at the University of the West Indies in Barbados sought to eliminate fossil fuel usage on their island by 2030. Initially, they looked to Brazil’s model of sugar-based ethanol. However, with local sugarcane production being minimal and distilleries relying on imported molasses, the approach seemed unfeasible.

The breakthrough came unexpectedly when student Brittney McKenzie suggested utilizing invasive sargassum seaweed, which was accumulating on local beaches. Henry decided to explore the idea, mixing wastewater from a rum distillery with the sargassum for lab experiments. The results were promising: the microbes in the mixture effectively digested the seaweed and utilized sugars in the wastewater. What began as a mere academic exercise transformed into a significant innovation, allowing the conversion of sargassum into renewable natural gas for vehicle fuel.

Barbados grapples with significant sargassum waste, sometimes filling over 800 dump trucks during peak times. Instead of discarding this waste, Henry’s findings present a dual solution to the island’s challenges, as both the sargassum and the rum distillery’s wastewater can be used to create sustainable fuel. “All the islands in this region of the Caribbean have a sargassum problem and a rum wastewater problem—and ultimately a climate-change problem,” Henry noted, underscoring the broader applicability of this solution.

Now, as the CEO of Rum & Sargassum, a startup she co-founded in 2021, Henry has been involved in practical demonstrations, showcasing vehicles powered by this biofuel in Barbados and Grenada. The project illustrates the necessity of collaborative efforts across various fields, a principle reinforced by her time at MIT.

Henry remains optimistic about the impact of her work: “Sargassum has now become part of the conversation that will turn the climate crisis around.”

When the chill of winter sets in, savoring a warm drink like rum can be an excellent way to unwind. Beyond simply providing warmth, sipping rum on a frosty day comes with several surprising benefits that might make you reconsider your beverage choices.

Keeps You Warm and Cozy

Rum has a natural warming effect on the body. Consuming alcohol, particularly spirits like rum, causes your blood vessels to dilate, increasing blood flow to the skin’s surface. This results in a comforting, flushed feeling that helps fend off the cold. To enhance this effect, consider mixing rum with hot water or apple cider.

Boosts Mood and Relieves Stress

Cold weather can often lead to feelings of stress or fatigue. A small glass of rum could serve as an effective mood enhancer. Its compounds stimulate the release of endorphins, the brain’s "feel-good" hormones, which can help alleviate stress and elevate your spirits. This makes it an ideal choice for relaxation after a long, chilly day.

Improves Digestion

Following a hearty meal on a cold evening, many enjoy a drink that aids in digestion. Rum, when consumed in moderation, can stimulate digestive enzymes, promoting a smoother digestion process. Cultures across the world serve drinks like "rum punch" or "rum toddy" as digestive aids.

Rich in Antioxidants

Produced from sugarcane, rum contains antioxidants that help combat harmful free radicals in the body. Dark rum, in particular, boasts higher antioxidant levels due to its aging process in wooden barrels, making it not only warming but also potentially beneficial for your health.

Promotes Better Sleep

On cold nights when you’re ready to sleep, a warm glass of rum may help you relax and fall asleep more easily. By calming the nervous system and relaxing muscles, it can offer a restful end to your day. However, moderation is crucial, as excessive consumption can disrupt sleep.

While enjoying alcohol always requires responsibility, sipping rum on a frigid evening provides more than just flavor; it offers warmth, aids digestion, boosts mood, and may even promote better sleep. So, the next time the weather turns cold, consider reaching for a glass of rum and enjoy its delightful benefits.

Spring is right around the corner, and it’s the perfect time to transition from winter’s heavy beverages to lighter, fresher cocktails. This seasonal shift allows us to incorporate sparkling elements like champagne and ginger beer alongside the vibrant flavors of fresh fruits and herbs. Here are three delightful cocktail recipes to celebrate the arrival of spring:

Ginger Mint Lemonade

Ingredients:

• 2 parts Reyka Vodka
• 1 part Fresh Lemon Juice (¾ of a lemon muddled with fresh mint)
• ¾ part Ginger Syrup
• Top up with Ginger Beer

Method:

1. In a cocktail shaker, combine the vodka, lemon juice, and ginger syrup.
2. Shake well and double strain into a glass.
3. Top with ginger beer and garnish with mint.

Ginger Syrup:

Combine equal amounts of fresh ginger juice and sugar, adding heat to dissolve the sugar (1:1 ratio), example: 32 oz ginger juice to 32 oz sugar.

Icelandic Lady

Ingredients:

• 1 part Reyka Vodka
• ½ part Aperol
• ½ part Honey Syrup (1:1)
• ¼ part Fresh Lemon Juice
• Top with Champagne or Prosecco

Method:

1. Mix the vodka, Aperol, honey syrup, and lemon juice into a shaker.
2. Serve in a flute glass, topped with your choice of champagne or prosecco, and garnish with a lemon peel.

Rites of Spring

Ingredients:

• 1½ parts Hudson Whiskey Bright Lights Big Bourbon
• ½ part Crème de Mûre (Blackberry Liqueur)
• ¼ part Fruits of the Forest Syrup (a mix of strawberry, blackberry, and blueberry syrup)
• 2 dashes Angostura Bitters
• Citrus Aromatic Spray

Method:

1. Start by adding the syrup and bitters to a mixing glass, then pour in the whiskey.
2. Add a small amount of ice and stir briefly to chill.
3. Strain into a rocks glass filled with fresh ice, then spray citrus aromatics over the drink before serving.

These cocktails not only capture the essence of spring but also make for refreshing toasts to the new season. Enjoy and raise a glass to the warmer days ahead!

Norway-based Island Rum Company has successfully secured undisclosed funding from private investors to enhance its global market reach and upgrade its production facility in Cuba. The funding round, which was completed in November 2024, involved five private investors who acquired minority shares in the company.

The investment aims to strengthen distribution channels and brand marketing efforts, focusing particularly on strategic markets such as the UK, France, and Italy. Additionally, the funds will be allocated to modernizing and expanding the rum production facility in Cuba, which is vital for the company’s growth trajectory.

Henrik Björck, Chairman of the Island Rum Company Board, emphasized that this investment aligns with their global growth ambitions. He stated, "Both our international and Cuban teams have developed commercial and marketing plans for 2025 and beyond, supported by this new financial backing."

The Island Rum Company, established in 2012, produces about 100,000 nine-litre cases of rum annually. It operates in Cuba through a joint venture with Grupo Azucarero, known as Ron Vigia. The company is also gearing up for its next investment round, planned to close in April.

To facilitate the expansion and modernization at the Cuba production facility, Ron Vigia will oversee the project, which includes enhancing the bottling line and acquiring new mixing equipment. Plans also involve the installation of solar panels to ensure a reliable electricity supply. The company anticipates completing this work within the year, depending on results from the forthcoming investment round.

Island Rum’s flagship brands, Black Tears and La Progresiva, are distributed in 45 markets globally. Recently, the company announced its entry into the German market through a partnership with local importer and distributor Kammer-Kirsch, set to bring Black Tears and La Progresiva to German consumers this month.

For more information, visit Just Drinks.

The exhibition “Vodka Cola” by Matteo Gatti at Giampaolo Abbondio Gallery serves as a profound reflection on the intricate relationships between work, place, and exploitation. Gatti employs a signature irony to explore the transition from traditional industrial practices to modern-day realities where personal and professional lives have become indistinguishable. Central to his work is an inquiry into the concept of relentless productivity, contrasted with the notion of “heroic unproductivity.” This latter idea represents a space of personal freedom, a form of resistance against the corporate drive for constant output.

The exhibition’s title references a song from the album "Gli dei se ne vanno, gli arrabbiati restano!" by the band Area, released in 1978—a period marked by political tensions in Italy as the communist party and Christian Democracy sought common ground. The juxtaposition of Vodka, emblematic of the USSR, and Coca-Cola, synonymous with the USA, serves as a metaphor for the Cold War, highlighting how both capitalism and socialism exerted control over the populace.

Through a combination of installations, photographs, and site-specific interventions accompanied by texts from Alessio Barettini, Gatti interlaces history and contemporary issues, prompting viewers to consider the spaces of resistance they can create in present and future contexts.

Exhibition Details:

• Title: Vodka Cola, Matteo Gatti
• Dates: February 26 – April 24, 2025
• Location: Giampaolo Abbondio Gallery, Via Carlo Poma, 18, 20129 Milano (entrance via Via Archimede)
• Visiting Hours: Monday 11:00 AM to 1:00 PM / 2:00 PM to 6:00 PM (by appointment)

WAKING with a jolt, my head and heart thumping, I had no idea where I was or any recollection of the night before. This feeling had become my new ‘normal,’ a terrifying reality brought on by the vodka and wine I consumed the day prior.

Drinking seven bottles of vodka a week had become routine for me at the height of my addiction, but I remained oblivious. What started as enjoyable nights with friends morphed into a chaotic lifestyle marked by blackouts, unexplained bruises, and apologies to friends for drunken behavior. I thought this was merely the cost of a good night out, especially as a sociable 25-year-old living in London. Yet, I failed to see how abnormal and spiraling my drinking had become.

Looking back, it was evident that the signs of my alcoholism were always present. My relationship with alcohol began with my first sip of Hooch at 15; I had always drunk to achieve a good buzz. During university, I thought I was mastering the art of partying, and once I entered the workforce, heavy drinking became commonplace.

British women are among the world’s highest female binge drinkers, according to a 2023 OECD report, revealing that 26% consume six or more drinks in a single sitting at least once a month. By my early twenties, I often drank far beyond that benchmark.

Dating life suffered due to my drinking; I would indulge to ease my nerves, leading many partners to describe my drunken episodes as “a nightmare.” I didn’t realize I was using alcohol to cope with any emotion—joy, sadness, or anxiety. After a severe assault while abroad at 28, I leaned on drinking to cope, marking a gradual decline in my relationship with alcohol.

As my drinking escalated, I opted to stay in with boxes of wine rather than risk embarrassment on nights out. My hangovers spiraled into anxiety and panic attacks, and I often resorted to sneaking off to pubs during work hours to "normalize" the day.

Despite recognizing my problems, I still considered alcohol the solution to my disarray. The tipping point came when I began to wake up with the shakes. Hopelessly addicted, I resorted to carrying vodka in water bottles to stave off withdrawal symptoms. My situation worsened, and I lost my job due to being drunk at work.

Things climaxed when my mother found me unresponsive at home, leading to a hospital stay where I received treatment for withdrawal. Acknowledging my addiction, I sought help from a local support group and attended AA meetings. However, my struggle persisted; I would momentarily quit drinking, only to relapse again.

Gradually, chaos unfolded further into my life. I would drink alone for days, often ending up in massive arguments with my family. I knew I needed to change. One day, I broke down—though still under the influence—and decided to seek help.

In three days, I began my stay at a rehab facility in Bournemouth, supported by my family. The first week was agonizing with withdrawal symptoms, but as time passed, I felt clarity. Through therapy, I confronted the unhealthy relationship I had with alcohol.

After six months in rehab, I emerged sober and grateful for the chance at a new life. I realized that if I had continued my path, I could have become another statistic in the rising number of women dying from alcohol-related liver disease.

Ten years have since passed, and while recovery hasn’t always been easy, it has been profoundly rewarding. I navigated ‘sober firsts’ and used the tools I gained to maintain my sobriety. Remembering the fear stemming from blackouts has reinforced my resolve; the relief of waking up without that dread feels like a victory.

Life has dramatically improved since I embraced sobriety. Relationships that once dissolved due to my alcoholism have been repaired, and I now enjoy sober dating—something drunk me wouldn’t have imagined. I’ve learned that confronting my emotions without alcohol is challenging, but it’s a far healthier existence. I can confidently say now that I don’t miss alcohol at all—escaping that toxic relationship only proved how much better off I am without it.

If you’re concerned about your drinking or someone else’s, a good first step is to see a GP. They can discuss services and treatments available. For help, you can contact:

• Alcohol Change UK
• Alcoholics Anonymous
• Al-Anon Family Groups

Governor Albert Bryan Jr. has been actively promoting crucial economic initiatives for the U.S. Virgin Islands, primarily during the recent 2025 Interagency Group on Insular Areas (IGIA) meeting. His proposed measures aim to secure a permanent extension of the rum cover-over tax rate, facilitate the reopening of the St. Croix refinery, and establish a visa waiver program in order to bolster the territory’s economy and workforce.

During the meeting, the governor expressed gratitude to U.S. Department of the Interior Secretary Doug Burgum for his leadership and emphasized the need for collaboration between the federal government and U.S. territories. Bryan highlighted the rum cover-over program, which channels federal excise taxes from rum produced in the Virgin Islands back to the territory’s treasury, as vital for the local economy. This funding has historically constituted roughly 33% of the USVI’s general revenue, essential for supporting public services and infrastructure projects. However, since the expiration of the $13.25 per proof gallon rate in 2021, revenues from this program have dropped by 20%, straining the territory’s budget. Bryan urged Congress to consider a permanent restoration of this tax rate to ensure financial stability and provide retroactive relief.

In addition to the rum tax, Bryan focused on the St. Croix refinery, which has been closed since 2022 due to regulatory hurdles, despite private efforts to revitalize its operations. Reopening the refinery could restore approximately $25 million in annual tax revenue and create numerous job opportunities in the region. Bryan asserted that doing so would not only revive local employment but also enhance energy security for the surrounding area.

Another significant component of Bryan’s strategy is the implementation of a visa waiver program designed to stimulate tourism and mitigate labor shortages. Modeled after existing programs in Guam and the Northern Mariana Islands, this initiative would facilitate short-term, visa-free visits from neighboring Caribbean countries and select international markets, thereby boosting tourism and providing essential labor for the territory’s recovery and construction initiatives.

Governor Bryan assures that appropriate security measures would be implemented to screen travelers as the Virgin Islands fall outside the U.S. customs zone.

Throughout his presentation, Bryan underscored the necessity of strong federal partnerships and commended Secretary Burgum’s insights based on his governance experience. He stated his commitment to advocating for the Virgin Islands in Washington, emphasizing that the rum cover-over, refinery reopening, and visa waiver program are key elements crucial to the territory’s economic resilience and long-term recovery. He expressed optimism about collaborating with federal partners to turn these initiatives into reality.

For the latest updates, you can check the VI Consortium app on Google Play or the Apple Store.