Liquor-articles 1851

Do you enjoy rum? For those who savor a few shots of Old Monk or Bacardi, there’s an exciting viral creation that combines this beloved spirit with one of India’s favorite desserts.

A video gaining traction online shows the fascinating process of infusing rum into a piece of Gulab Jamun. We can already hear your reaction of “Wow!” as you become intrigued by this unique recipe.

Check out the video below

A post shared by Tastethis Bangalore (@tastethisbangalore)

“Rum + jamun = heaven”

The video began with a close-up of two pieces of Gulab Jamun nestled in a bowl, generously drenched in sugar syrup. It showcased a restaurant staff member adding what appeared to be rum to the delectable dessert.

As the clip circulated on the internet, the unique recipe garnered admiration, being celebrated as “Heaven.” A food blogging page on Instagram highlighted this divine combination, captioning the post with the phrase, “Rum + jamun = heaven.”

This video is now gaining popularity and capturing the hearts of rum enthusiasts everywhere.

The recipe was discovered at a pub called “Enne” located in Bengaluru.

Netizens expressed varied opinions

Many users who had not yet tasted the dish showed enthusiasm about trying it, while a few firmly opposed it.

In response to the rum-infused Gulab Jamun, one user stated, “Seems Yum.” Conversely, another user shared their experience of trying it but found it unappealing, saying, “I tried its disaster bro.”

PHOTO COURTESY OF JACKWORTH GINGER BEER BREWERY AND MAGGIE’S FARM RUM

Halloween has just passed, and we find ourselves deep into the festive season. However, I’m not quite ready to part ways with the charm of fall. It hardly felt like a proper fall! The weather remains warm at 70 degrees and sunny.

To help ease my transition from the cozy vibes of autumn to the cheerful celebrations of the upcoming holidays, I crave something festive and spirited. Ideally, it should involve skeletons and perhaps a delightfully unique twist. Thankfully, Maggie’s Farm Rum and Jackworth Ginger Beer Brewery have collaborated to create just the thing.

The Fireside Mule is a sparkling concoction combining the flavors of baking spice-infused rum, organic ginger, lime, and cane sugar. This ready-to-drink cocktail offers a merry lift with a refreshing kick, boasting an alcohol by volume of 8%. As an added touch, the can’s label showcases the artwork of Miller McCormick, depicting Special Agent Dana Skully, the whimsical skeletal mascot of Maggie’s Farm Rum, enjoying a cozy moment by the fire.

Related: 12 Pittsburgh Distilleries to Explore

A warm and cozy image comes to mind as I think about Jackworth co-founder Tyler Lewis’s recent comments about a unique throw blanket they created for a promotional photo shoot. So far, just one was made, but Tyler mentioned that they might consider making more if there’s enough interest. As someone who loves cocktails, is a fan of “The X-Files,” and bears skull tattoos while often feeling chilly, I feel like the perfect fit for their target audience.

The collaboration also highlights the recent passage of State Senate Bill 688. This past summer, when Gov. Josh Shapiro signed it into law as Act 86 of 2024, it marked an important milestone, allowing certain retail establishments that already sell beer and wine products with equivalent or lower alcohol content to legally sell to-go packs of ready-to-drink cocktails with an ABV of 12.5% or less for the first time in 91 years.

The Pennsylvania Liquor Control Board, established after the end of Prohibition in 1933, oversees state-operated liquor stores, which were historically the only retailers in the Commonwealth where residents could buy to-go packs of these canned beverages. However, with the introduction of new legislation, these products are now available at supermarkets, convenience stores, beer distributors, and restaurants.

Will Grove, who has long led development for Maggie’s Farm, believes that the law provides greater options for consumers and creates opportunities for craft producers and distributors. It was a natural choice to partner with a budding business that launched through a similar grassroots initiative as his own.

“We are walking the same path just separated by time,” he says. “Both companies started without a significant financial backing, both are incredibly resourceful, and both are dedicated to excelling in what they do.”

In the past, Maggie’s Farm ventured into the non-beer segment of the liquor market with the introduction of 5% ABV Personal Day Hard Seltzers, crafted from purified water, vodka, and real fruit juice. Jackworth, a company that was established just six months ago in Larimer, produces non-alcoholic ginger beer, alongside a 5% ABV offering, as well as a range of wines, ciders, beers, and spirits produced in Pennsylvania.

The Fireside Mule is available in limited quantities at Jackworth and Maggie’s Farm tasting rooms located in the Strip District and Upper St. Clair. A broader distribution to off-premise accounts is set to occur during the week of November 11.

They have produced 2,955 cans (approximately 120 cases) of this beverage. Should it achieve the seasonal success they expect, there will likely be another batch produced to help Pittsburghers endure the long, cold winter months. Furthermore, if the weather remains warm and sunny in January, they are considering creating a beach-inspired variant by incorporating pineapple.

It is important to mention that the Fireside Mule is gluten-free, which brings a bit of good news following the unfortunate announcement that Aurochs Brewing, an award-winning gluten-free brewery in Emsworth, will be closing by year’s end.

I learned about the partnership between Jackworth and Maggie’s Farm when I met Lewis at Baked True North in McCandless in late October. To my surprise, the gluten-free bakery was hosting a fall festival featuring local vendors. As a result, I departed with not only lemon squares, brownies, and cookies, but also a plethora of story ideas, a four-pack of hard ginger beer, a bottle of Hammajack Heat Co. hot sauce, and a Urban Myth Apparel T-shirt adorned with a skeleton design.

Autumn is undeniably the most delightful season of the year. Let’s savor it just a bit longer.

Maggie’s Farm can be found at 3212A Smallman St. in the Strip District and at 1387 McLaughlin Run Road in Upper St. Clair. Jackworth Ginger Beer Brewery is situated at 6615 Hamilton Ave. in Larimer.

Chattanooga employs a unique high malt mash bill featuring a variety of malted grains, complemented by lengthy fermentations and low-proof distillation methods, resulting in a richly complex flavor profile.

There are several whiskeys available in the Chattanooga Whiskey lineup.

In 2011, Tim Piersant and Joe Ledbetter established Chattanooga Whiskey. After enduring over a century of prohibition, these two visionaries sought to revive whiskey distillation in Chattanooga, Tennessee. Here is a concise history of Chattanooga Whiskey along with tasting notes for the current whiskey collection.

Prior to 2009, only three counties in Tennessee were permitted to distill whiskey. However, in 2009, new counties were added to the mix. Unfortunately, Hamilton County, where Chattanooga is located, was not among them. By the time Piersant and Ledbetter laid out their proposal, legal whiskey production had not occurred in Chattanooga since before the Prohibition era.

The founders initiated a campaign dubbed “Vote Whiskey” aimed at altering the law that prohibited distilling in Chattanooga. In 2013, due to their dedicated efforts and strong community backing, the Tennessee General Assembly broadened the scope of counties where distillation was permissible, including Hamilton County. This new legislation represented a pivotal moment in the history of Tennessee whiskey and enabled the team to establish the distillery.

In 2015, Chattanooga Whiskey inaugurated its Experimental Distillery, a compact facility intended to explore the frontiers of whiskey-making by experimenting with unique grains, alternative fermentation methods, and various barrel aging practices. Two years later, the Riverfront Distillery, the primary production site, commenced its operations.

The standout innovation from Chattanooga Whiskey was the creation of a bourbon featuring a high-malt mash bill, imparting a distinctive creamy flavor profile to their whiskey. In 2019, they introduced their flagship whiskey, Chattanooga Whiskey 91, which was noteworthy as it marked the first legal production of whiskey in Chattanooga in over a century.

The Chattanooga Whiskey Distillery

Chattanooga Whiskey stands out due to its innovative production techniques.

To start with, it utilizes a unique high malt mash bill that blends various malted grains, referred to as Tennessee High malt. This method results in a flavorful profile that is both complex and creamy.

In addition, the distillery adopts an extended, low-temperature fermentation process lasting seven days. This careful approach fosters the emergence of intricate flavors, enhancing the whiskey with richer fruit and spice characteristics.

Moreover, the whiskey is distilled at a low proof, followed by maturation in a combination of #4 charred barrels and barrels that have been previously toasted and then charred to a #3 level.

Chattanooga’s Experimental Distillery is dedicated to small-batch innovations, experimenting with new mash bills, barrel finishes, and fermentation methods. Their adventurous spirit allows them to create limited-edition whiskies that challenge the traditional norms of bourbon production.

Beyond conventional aging techniques, Chattanooga Whiskey employs a solera barrel aging system. This unique fractional blending approach integrates both older and newer whiskies within a 4,000-gallon oak vat.

Each bottling is capped at 10% of the vat’s total volume, ensuring that every bottle of whiskey reflects the character of the distillery’s oldest reserves. The Solera system guarantees a consistent aroma and flavor profile across various batches while enabling layered and intricate flavors.

Chattanooga Whiskey Straight Bourbon Whiskey 91

Chattanooga Whiskey 91 bourbon represents the flagship offering from the company, crafted using a mash bill that consists of 75% corn, 12% malted rye, 6% honey malted barley, and 7% caramel malted barley. The name Experimental Batch No. 91 pays homage to the use of the original mash bill, yeast selection, and distillation methods employed in Barrel #91.

Caramel malted barley is distinguished by its roasting process, conducted at elevated temperatures compared to regular malts. This intense kilning allows for the caramelization of sugars within the grains, leading to the development of sophisticated flavors in the bourbon, including sweet, toffee, caramel notes, and occasionally a subtle toasted or nutty profile. This technique, while typical in the production of Stouts and Porters, is quite rare in the realm of whiskey.

Honey malt is a specialty barley malt recognized for its unique sweetness and rich, honey-like flavor profile. This malt is created through a special malting method that protects the grain’s natural sugars, yielding a product that boasts a notably strong sweetness often likened to honey or light caramel.

The distinctive profile of Chattanooga’s bourbon is attributed to the infusion of caramel malted and honey malted barley, along with an extended low-temperature fermentation process lasting seven days. These unique malts contribute layers of sweetness and depth, characterized by aromas of caramel, toasted malt, dried fruits, stone fruits—especially apricots—and an array of spices.

The palate reveals deep flavors of toffee, a touch of malt sweetness, notes of vanilla, and a hint of spice, all culminating in a smooth, well-balanced finish that features traces of seasoned oak and spicy rye. The malt profile is particularly pronounced, setting this bourbon apart from others that lean more heavily on corn.

Chattanooga Whiskey Straight Bourbon Whiskey Cask Strength

This variant of whiskey is a more robust version of Chattanooga 91, maintaining the same mash bill and fermentation process. The key distinction between the 91 Straight Bourbon and the Cask Strength expression lies in the selection of barrels. Chattanooga produces its whiskey in batches consisting of 8 to 10 barrels.

Once the whiskey has matured, the blenders sample each barrel. Barrels with fruity characteristics are designated for the 91 expression, while those with a stronger oak influence are allotted to the Cask version. Whiskey that is planned for bottling as 91 Straight Bourbon is integrated into the solera blending system. In contrast, the bourbon destined for the Cask bottling is processed as a small batch release and is not included in the solera system.

The cask strength expression, with its higher proof, intensifies the flavors and delivers a richer experience. The selection of barrels further amplifies the wood character. Notably, the elevated proof enriches the caramel and malt notes while adding distinctive flavors of dark chocolate, dried cherries, baking spices, and prominently, toasted oak. The mouthfeel is sumptuous, oily, and full-bodied, culminating in a prolonged, warming finish. Enjoy it on the rocks; it’s perfect for those who appreciate the complexity and richness of cask-strength spirits.

Chattanooga Whiskey Bottled-in-Bond 2020 Bourbon

The Bottled in Bond (BIB) expression showcases a blend of different whiskies derived from a range of mash bills curated by the Experimental Distillery. Each BIB release offers a distinct blend that embodies the aroma and flavor profile chosen by the blending team.

This particular Bottled in Bond iteration is matured for a minimum of four years and crafted in a single distillation season. The tasting notes pertain to the latest BIB release from 2020.

The aroma of this whiskey reveals notes of toasted grains, honey, and a hint of oak. On the palate, it presents layers of honey, dried fruit, and spices, culminating in a silky smooth finish. The aftertaste is elongated, leaving a sweet honey essence that lingers.

Chattanooga Whiskey Founders 12th Anniversary Blend

This unique whiskey is a proprietary blend made from three different spirits: 12% 1816RES, 60% SB091, and 28% Infinity.

The 1816 RES is a high rye bourbon sourced from MGP, aged for a minimum of four years, and crafted with a mash bill consisting of 75% corn, 21% rye, and 4% malted barley.

SB091 represents Chattanooga Whiskey’s standard high-malt bourbon, presented in its Chattanooga 91 and Chattanooga 111 Cask Strength variants. This bourbon has been matured for a minimum of two years and features the distillery’s distinctive mash bill.

Infinity is a straight whiskey crafted at Chattanooga’s Experimental and Riverfront Distilleries. This whiskey is a blend of five-year-old, high-malt whiskies derived from various, undisclosed mash bills, which typically do not adhere to the standards of bourbon mash bills.

Founder’s whiskey offers a rich and intricate aroma, showcasing scents of dark chocolate, toasted malt, dried fruits, and gentle hints of vanilla. It encompasses subtle layers of caramel and honey, enhanced with a spiced note from the oak aging that rounds out the experience.

On the palate, the whiskey is bold and full-bodied, presenting flavors of dark fruits such as dried cherries and plums, complemented by sweet caramel, vanilla, and a hint of brown sugar. The impact of the high-malt element is clearly evident, with notes of malted chocolate and a touch of nuttiness.

The finish is lengthy, featuring a blend of spice, well-seasoned oak, and a hint of roasted malt character. This whiskey is intricately layered, and the extended aging brings forth a mature complexity that lingers on the palate. The Anniversary Blend exemplifies Chattanooga’s creative approach to high-malt bourbon, presenting a harmonious balance of sweetness, spice, and mature oak.

Chattanooga Whiskey Port Cask Finished

Part of the Barrel Finishing Series, this whiskey draws from a blend of various whiskies originating from different mash bills. The Port cask previously held White Port.

On the nose, the Port Cask finish reveals a vibrant fruitiness, with aromas of ripe plums, figs, and red berries. Additionally, there are rich undertones of caramel accompanied by notes of vanilla, cinnamon, and oak.

The influence of white port wine is evident on the palate, showcasing flavors of ripe fig, golden raisins, and berries, all enhanced by sweet toffee, caramel, and subtle hints of spice from the rye. The malt content enriches the whiskey, providing a smooth and velvety texture.

The finish presents a medium to long duration, slightly drying as the sweetness of the dried fruits gradually gives way to lingering notes of spice and oak. This particular expression is perfect for those who prefer sweeter whiskeys with a fruit-forward finish. The port cask introduces a layered complexity that balances the sweetness and spice of the bourbon while imparting a rich, wine-like character.

Chattanooga Whiskey Pinot Cask Finish

The Pinot Cask expression is also a feature of the Finishing Series, based on a blend of various whiskies, though the specifics of the blend components remain undisclosed. Each Cask Finish expression utilizes a distinct combination of whiskies.

This whiskey captivates the senses with its vibrant and aromatic profile, featuring fresh red fruit notes that include cherries, raspberries, and hints of cranberries, thanks to the influence of the Russian River Pinot Noir casks. The malt contributes a balanced sweetness enriched by subtle oak and soft vanilla touches.

The finish from the Pinot Noir brings a gentle fruitiness to the palate, highlighting red berries and light plum nuances that blend harmoniously with the sweetness of the corn and malt. Its medium body, complemented by malted barley, creates a smooth and creamy mouthfeel. A hint of rye spice elegantly cuts through the fruit profile, introducing a delicate balance with notes of cinnamon and white pepper.

The whiskey concludes with a long and graceful finish. The slight dryness from the Pinot casks is expertly balanced by lingering fruit sweetness, nuanced spice, and a whisper of seasoned oak.

The Pinot Cask Finished whiskey is both delicate and rich in flavor, presenting a complex layering where bright red fruit flavors meet underlying malt sweetness. It is a nuanced and sophisticated expression that exemplifies the distillery’s skill in cask finishing.

Grant McCracken, who is the Founding Distiller and Chief Product Officer, has announced that the upcoming Cask Finished expression will be a Triple Islay Cask Finish. This whisky will be aged using three distinct types of barrels. While the specific origins of these barrels cannot be revealed, it has been acknowledged that they are sourced from the Kildalton region of Islay. Since this area is home to only three distilleries – Ardbeg, Lagavulin, and Laphroaig – determining where the barrels come from is quite straightforward.

Furthermore, McCracken shares that Chattanooga Whiskey employed three unique peating protocols, utilizing various types of peat and different peating levels, alongside three separate mash bills for their production.

For those interested, a Chattanooga Whiskey Straight Rye Malt Whiskey is available, though it may be difficult to find. Additionally, several expressions from the Experimental Single Batch Series are exclusively sold at the Experimental Distillery.

The malt-forward bourbons and experimental finishes crafted by Chattanooga Whiskey are not only bold but also innovative, which helps the company carve out its niche in the competitive whiskey landscape. Their unique production methods, particularly the use of high malt mash bills and the solera aging process, position them as a creative and distinctive entity in the contemporary bourbon scene, delivering a variety of rich and intricate expressions. If you have yet to experience Chattanooga Whiskey, it’s certainly worth a taste.

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NATIONAL Rums of Jamaica Limited (NRJ), which oversees Long Pond Distillers and Clarendon Distilleries Limited, has approached the court to contest the ruling made by the Jamaica Intellectual Property Office (JIPO) on October 2 concerning the geographical indication of ‘Jamaica Rum’.

The dispute over the specifications defining Jamaica rum has spanned nearly four years, culminating with JIPO’s decision to incorporate the term “only” into the definition, thereby preventing the aging of the spirit outside of Jamaica.

This modification was one of eight additional guidelines included in the geographical indication for Jamaica rum as JIPO resolved the conflict between NRJ and the Spirits Pool Association.

In response, NRJ has turned to the legal system, asserting that it aims “to protect the heritage and value of its brands, along with those of its partners who have contributed to establishing Jamaica rum as a high-quality product on the global stage”.

As reported by NRJ, an appeal was submitted to the Supreme Court on October 31, 2024, addressing significant issues that require the court’s evaluation and resolution.

NRJ, which matures some of its rum internationally, has urgently requested the court’s assistance while awaiting the appeal hearing, due to what it claims are the immediate implications stemming from the ruling and the actions taken by the registrar following it.

“For more than 200 years, NRJ and its predecessor companies and distilleries have made significant contributions to Jamaica’s rum legacy, building a global reputation that bolsters both Jamaica’s economy and its vibrant cultural heritage,” stated NRJ’s CEO Martha Miller.

“This longstanding tradition, supported by leading international spirits brands that procure Jamaica rum from NRJ, has not only enhanced our brands’ worldwide presence but also sustained countless Jamaican families, enterprises, and communities — particularly in Clarendon and Trelawny. We are looking forward to the court’s evaluation of the decision,” Miller further remarked.

She stated that NRJ is dedicated to maintaining the true character of Jamaica rum and upholding the traditional practices that have earned it global recognition.

The Spirits Pool Association encompasses four prominent distilleries — National Rums, J Wray & Nephew, Worthy Park, and Everglades Farms Limited.

In light of the decision from JIPO, the Spirits Pool Association announced in a media statement, “This ruling ensures that Jamaica rum can exclusively be produced in Jamaica, utilizing naturally filtered limestone water sourced from designated geographical areas, aged in small barrels not exceeding 250 litres, crafted from food-grade wood, and derived from sugar cane materials such as molasses and sugar cane juice, employing unique copper distillation stills. Most significantly, it prohibits the addition of sugar or any other substances post-distillation and mandates that it be aged solely in Jamaica.”

NRJ’s legal representation in court is provided by Lindo Legal, which has engaged Patrick Foster, KC, Grace Lindo, and Mark Paul Cowan for the appeal.

Table setting adorned for the holidays, setting the stage for a romantic dinner.

Thanksgiving goes beyond being just a celebration for wine and cocktails. It serves as the perfect backdrop to explore various whiskeys, harmonizing their distinct flavors with each traditional dish presented on the table. Whether entertaining friends, family, or welcoming new faces, aligning whiskey with each course adds a layer of warmth and richness to the dining experience. Here’s a guide on selecting the ideal whiskey for your Thanksgiving feast.

Entirely Homemade Thanksgiving Turkey Accompanied by All the Sides

The centerpiece of the meal certainly calls for something as rich and flavorful as it is, with bourbon standing out as an exceptional choice. The sweet undertones of caramel, vanilla, and oak found in bourbon pair beautifully with the roasted essence of turkey, whether it’s seasoned to perfection or enhanced with a glaze.

Homemade Thanksgiving Pork Sage Stuffing in a Casserole Dish

Stuffing comes in a variety of flavors, ranging from sage and thyme to hearty sausage or even sweet additions like apples and cranberries. The spiciness of rye whiskey pairs beautifully with these rich, earthy flavors, creating a delightful contrast with the herb-infused bread mixture.

A bowl of delectable mashed potatoes topped with melted butter.

The creamy and buttery texture of mashed potatoes smothered in gravy calls for a drink that complements without overpowering it. A lightly peated Scotch serves as the perfect match, introducing a touch of earthiness and smoke that enhances the luxurious flavors of the potatoes and gravy.

Homemade Red Cranberry Sauce for the Holidays

The tart and fruity brightness of cranberry sauce harmonizes beautifully with a sweeter whiskey that complements its zest. A smooth bourbon or Tennessee whiskey can add a honeyed sweetness that enhances the sauce’s tangy flavor.

Sweet Potato Casserole with Pecans and Marshmallows

The sweetness of a wheated bourbon perfectly aligns with the comforting flavors of sweet potato casserole, particularly when marshmallows are included. Wheated bourbons offer a gentler, slightly sweeter profile that pairs wonderfully with this side dish.

Delicious Homemade Pumpkin Pie Ready for Thanksgiving

The delightful combination of nutmeg, cinnamon, and clove in pumpkin pie pairs wonderfully with whiskey that has similar spicy notes. Opting for a spiced or flavored whiskey can beautifully highlight the pie’s rich taste without overshadowing it.

When considering whiskey to accompany Thanksgiving dishes, focus on achieving a harmonious balance rather than intense flavors. Sipping a small amount with each bite can enhance the flavors of both the food and the whiskey, resulting in a memorable feast for everyone gathered around the table.

While it might be tempting to pour larger servings (after all, it’s a festive occasion) — choosing smaller portions allows for a wider selection to savor with your meal.

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As we near election night, I can’t help but recall a memorable moment from the film Airplane!, featuring Lloyd Bridges as a beleaguered air traffic controller who exclaims, “Looks like I picked the wrong week to quit sniffing glue.”

Once the polls close, there’s little that any of us can do—at least those of us who respect the law—except to offer a prayer and ponder what we’ll have for dinner. While no individual may have the influence to ensure that we wake up to a democracy come Wednesday, we certainly wield almost dictatorial control over our election night feasts.

Unlike the Super Bowl, which, in our household, is always celebrated with hot dogs heaped with melted cheese and onions, there are no established rules about the food that fuels us through election night.

One thing I know for sure, though: I won’t repeat the blunder of Steve McCroskey, Lloyd Bridges’s character in Airplane!, who lamented just before his glue comment, “Looks like I picked the wrong week to give up drinking.”

My friend Howard perfectly expressed what many of us were feeling when he posted in our group chat regarding our dining plans for election night, saying, “We’re mainly focused on the drinks for now. Definitely vodka with lemon and as an alternative we’re thinking arsenic.”

I have a strong hunch that as the evening unfolds and the results roll in, I might need to switch to straight shots. Although I usually prefer brown spirits during the fall months, the unusual warmth has me considering sticking with vodka like Howard. Nevertheless, I recognize the importance of pacing myself, so I’ll likely begin my evening with whatever drink I choose served on the rocks.

However, the food menu presents a bit of a challenge. While I take great pride in my patriotism, I don’t feel compelled to serve dishes in red, white, and blue themes. My brother Peter is preparing chateaubriand—he hadn’t yet decided if it would be sirloin or filet the last time we spoke—along with béarnaise sauce. Unfortunately, he’ll be watching the results from his home in Wyoming, which offers limited takeout options, so I won’t question his culinary choices.

To me, chateaubriand feels like a bit too much. It’s also quite expensive. I had thought about simply grilling a steak. But the key to successful grilling is to remember that you’re cooking; otherwise, you could find your dinner charred to a crisp. When the polls close in Florida and Georgia at 7 p.m., followed by North Carolina at 7:30, my civic duties will undoubtedly have me glued to my seat in front of the TV, while I use my computer to check the results for the House and Senate races.

I won’t be able to focus on flipping a steak if I’m caught up in the ups and downs of Kamala Harris’s election results. My brother James, who lives in New York City and has access to endless takeout options, has the culinary enthusiasm of a young child — even to this day, he flat out refuses to try fish due to its smell and only occasionally eats vegetables. He’s decided on Indian cuisine for the evening.

“I think I’ll order a seekh kebab from the Indian spot just down the street,” he texted me. “And if the mood strikes me, I might enjoy a cigar while tuning into CNN and NY1.”

The thought of having a cigar hadn’t crossed my mind before, and I’m not typically a cigar smoker, but if it seems like Kamala Harris is headed toward an impressive victory, I’ll certainly entertain all sorts of creative ways to celebrate.

To clarify, I was already leaning toward Indian food prior to my younger brother suggesting it. The more I mull it over, the more appealing it becomes. Hudson Curry House is a reliable Indian restaurant in Hudson, NY, where I’ve dined before and likely will again on election night. Plus, the fact that it requires a drive adds another benefit. The trip will serve as a welcome distraction as night falls and help channel some of that nervous energy I’m sure to have.

Chicken korma, a delectable dish featuring chicken in a rich almond cream sauce, is my favorite comfort food at Hudson Curry House. However, I’m considering pairing it with a variety of appetizers to help balance the large quantity of drinks that may be consumed as the evening progresses.

Whether he wins or loses, it’s likely that Donald Trump will announce his victory at some point that night, assuming he hasn’t already claimed it. If he has, I might find myself tucked in bed with the blankets pulled up, likely indulging in a sedative or two.

But let’s not focus on the worst possible outcomes. Throughout my ever-expanding life, I’ve discovered that no matter the circumstances, dessert tends to make everything better.

My brother Peter has been trying his hand at creating a mocha roll, but that’s a bit too ambitious for my taste. Fortunately, I have a collection of sweets stashed in my freezer — cakes and chocolates freeze wonderfully — along with a fresh box of Mallomars in the pantry. Regardless of what political system Americans choose, life is undeniably sweet when you’re enjoying a marshmallow and graham cracker cookie enrobed in rich dark chocolate.

Ralph Gardner, Jr. is a journalist balancing his time between New York City and Columbia County. You can discover more of his writing by visiting his Substack.

The opinions shared by commentators are strictly those of the authors and do not necessarily represent the views of this station or its management.

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Big Bertha, a cow belonging to Jerome O’Leary from Sneem, County Kerry, Ireland, notably lived for 48 years and gave birth to 39 calves, earning her two Guinness World Records. It’s reported that Big Bertha played a role in raising considerable funds for cancer research by participating in public events and charity drives. However, …

… we could not independently confirm the exact amount that Bertha helped raise, nor could we authenticate the claim that the cow drank whiskey, as this was based solely on O’Leary’s statement without any corroborating sources.

For many years, a tale circulated on social media about a cow named Big Bertha who supposedly drank whiskey, lived to 48 years of age, gave birth to 39 calves, set two Guinness World Records, and raised $75,000 for cancer research.

(Instagram user @how.vintage)

The story circulated widely across various social media channels, including 9GAG, TikTok, Instagram, Threads, iFunny, and Facebook. One user humorously noted, “When the cow has more achievements than me,” reflecting a mix of admiration and incredulity.

Additionally, Big Bertha has been mentioned in several publications, which can be found in a Google Books search.

To summarize, Big Bertha, a bovine from Sneem, County Kerry, Ireland, was bought as a calf by local farmer Jerome O’Leary. She gained fame by setting two Guinness World Records for her longevity—living to the age of 48—and for giving birth to 39 calves, making her the oldest and most prolific cow recorded. However, claims about her alleged consumption of whiskey remain unresolved, relying solely on the owner’s anecdotes. Furthermore, we couldn’t independently confirm the assertion that Big Bertha helped raise $75,000 for cancer research. Consequently, we’ve categorized this narrative as a blend of verified and undetermined claims.

The initial claim circulating in viral posts was that Big Bertha had a fondness for whiskey. A post on Threads noted, “Interestingly, she was known to drink whiskey, often used to celebrate her birthday and other occasions.”

An article from 2022 published by The Irish Post reported that Big Bertha’s owner indicated “she would need a shot of whiskey to steady her nerves before these auspicious public appearances.” Historian Turtle Bunbury also shared that O’Leary once mentioned he would give her “a drop of poitín [aka ‘Irish moonshine’] or whiskey to steel her nerves against the maddening crowds.”

Unfortunately, we only have O’Leary’s testimony regarding this. Every report we found about Bertha’s supposed whiskey-drinking habits was solely based on O’Leary’s vivid anecdotes. There was no supporting evidence or independent sources who claimed to have seen it.

Additionally, social media posts asserted that Big Bertha lived to the age of 48 and had produced 39 calves, thereby breaking two Guinness World Records. One post on Threads declared, “She indeed set two Guinness World Records: one for being the oldest cow ever recorded and another for producing 39 calves.” This assertion was also mentioned in a 2010 article in The Guardian and appeared on an X account for Kerry Library.

According to Guinness World Records, the oldest recorded age for a cow was 48 years and 9 months for Big Bertha (1944–1993), a Dremon owned by Jerome O’Leary in Blackwatersbridge, Co. Kerry, Republic of Ireland. Furthermore, Big Bertha was recognized as the most prolific cow, having produced 39 calves by 1993. In 1986, RTÉ, Ireland’s national broadcaster, reported on her 39th pregnancy.

Moreover, various social media posts and articles mentioned that Big Bertha “raised $75,000 for cancer research.” For example, the Ballyvolane House Spirits Company noted that the cow was “involved in raising funds for local cancer relief charities,” and historian Turtle Bunbury reported that her owner, O’Leary, emphasized “her remarkable role as a fundraiser.”

Indeed, Big Bertha contributed significantly to fundraising for cancer research through her appearances and charity events. However, the precise amount she raised remains unclear.

A 1993 Deseret News article claimed that her presence at cattle shows helped generate over “$75,000 for cancer research and other charitable efforts.” This amount may be linked to similar figures in pounds (£50,000 or £60,000), considering Ireland does not operate in U.S. dollars. A 2000 Irish Independent article reported that O’Leary organized Big Bertha’s events, raising upwards of £60,000 for cancer treatment, while a 2014 Farmers Journal article detailed O’Leary’s collaboration with Donie Riney and Pat O’Connell to “raise more than £50,000 for Aid Cancer Treatment (ACT) through Bertha’s public appearances.”

Bunbury has confirmed in an email that Big Bertha “was certainly engaged in fundraising for the Pat O’Connell Cancer Fund.” He referenced a 1994 article from The Scotsman, noting that it reported a total of £50,000 raised. Additionally, he pointed to a 2000 article in The Kerryman, which indicated a sum of £60,000.

Kerry County Council has informed us that they do not have any information regarding this issue.

We have also contacted Kerry Archaeological and Historical Society and Kerry Library for their input and will provide an update to this article should we receive any responses.

Whether you are hosting friends or savoring a peaceful night in, the right tools and equipment can greatly enhance the experience.

As the fascination with whiskey grows among both enthusiasts and casual drinkers, upgrading your home bar cart becomes a sensible decision. A well-equipped bar should not only feature fine spirits but also the necessary accessories to enrich the whiskey drinking experience.

With the expanding array of whiskey styles and cocktail possibilities, possessing specialized glassware, tools, and presentation items is vital for amplifying flavor profiles and achieving a polished setup. This holiday season presents a variety of accessories aimed at helping aficionados refine their collections, transforming whiskey appreciation into both an art and a science.

Here are ten whiskey accessories that make great gifts for anyone wanting to elevate their whiskey tasting experience.

Ideal for capturing flavor profiles and personal preferences, the World Whiskey Society Tasting Journal is made from real leather and is designed to document whiskey moments. It allows aficionados to jot down detailed observations for each tasting, serving as a helpful tool for those passionate about whiskey. With its expandable structure, users can easily add more pages as their collection expands. Moreover, all proceeds from this journal support charitable initiatives, providing a way to give back.

Offering a reusable alternative to traditional ice, these solid granite whiskey stones by R.O.C.K.S. are designed to chill drinks effectively without dilution. Each set contains six unique stones, each exhibiting distinct colors and textures. The artisanal craftsmanship of these stones presents a practical solution for those who savor their whiskey cold but not diluted. This method, steeped in 19th-century Scottish tradition, allows whiskey lovers to enjoy the full spectrum of flavors and aromas crafted by master distillers.

For efficiently stirring whiskey cocktails, the Urban Bar’s Classic Copper Bar Spoon features a long handle. Constructed from Japanese steel and adorned with polished copper plating, this spoon is not only durable but adds a touch of elegance to any bar setup. Showcasing a classic European design, it includes a twisted stem for better stirring and an end disc for bruising fruits and gently muddling ingredients. The refined copper finish lends a hint of luxury, while its functional design proves advantageous for crafting cocktails.

Perfect for crafting whiskey cocktails like Old Fashioneds, which require muddling. Inspired by a well-loved drinking area in Seattle, the “Belltown” walnut cocktail muddler from Brothers Muddlers was created to solve typical problems associated with common muddlers. Many products on the market fall short in various ways: they may be overly short, have peeling lacquer, become slippery when wet, or be too costly for everyday use. The Belltown Muddler stands out with its practical 11.5-inch extra-long design, ensuring that knuckles stay clear of the tin, along with a palm stop for added protection. Its tapered handle is crafted to lessen fatigue, while the bell-shaped base helps prevent tipping. The flat end with a rounded edge is perfect for working with delicate herbs. Furthermore, it is treated with food-safe oil to avoid rot.

This tool guarantees accurate measuring for cocktail concoctions. Renowned for kitchen gadgets, Oxo also offers a variety of barware accessories. The OXO Angled Jigger incorporates a patented angled surface that allows users to view measurement readings from above, removing the need to lift the jigger to eye level or bend down to see the side markings. It comes with handy markings for both ounces and tablespoons, and the etched measurements are designed for durability, ensuring they will not fade over time.

This kit is intended for making personalized whiskey blends at home. The Whiskey Infusion Kit by Aged & Charred features a 750-milliliter vessel, a detachable base with an infusion filter, and six infusion flavors, all elegantly packaged in a gift box. This kit permits users to develop their own whiskey taste in just 24 to 48 hours. The straightforward process involves filling the infusion basket with one of the supplied ingredients—dried orange peel, cinnamon, oak wood chips, cherry wood chips, pecan wood chips, or peach wood chips—pouring whiskey or bourbon into the vessel, and allowing it to rest for between 24 hours and several days. Users can also explore creating unique infusion flavors. The wood chips included help accelerate the aging process, elevating a standard bottle of whiskey or bourbon to a premium-quality drink.

This option allows for aging whiskey at home, providing a way to explore various flavors. Available in sizes ranging from one to 20 liters, the Red Head Whiskey Liquor Flavoring Kit presents a straightforward method to create whiskey-flavored liquor in the comfort of home. By blending with a neutral-flavored liquor base, individuals can indulge in a range of whiskey flavors. Most components are crafted from natural extracts and oils, and the kit itself is alcohol-free. This kit invites customization, permitting users to select their desired whiskey flavor profile.

This collection includes the essentials for creating whiskey-based cocktails. While it may appear to be meant for coffee or hot tea, the Brumate Shaker Pint is actually designed for mixing chilled cocktails. This 20-ounce insulated cocktail shaker ensures that drinks stay cool, featuring a sweat-proof design to eliminate condensation. It serves a dual function, operating as both a cocktail shaker and a pint glass, which facilitates easy beverage mixing without the risk of spills. The shaker is compatible with the BevLock lid, ensuring that it remains leakproof, and its non-slip base provides stability when in use. Furthermore, it can also be used as a tumbler, making it a versatile addition to any home bar.

A timeless element for any bar, enhancing both storage and display. Riedel, renowned for its wine-centric glassware, also offers whiskey decanters. The Margaux decanter, part of Riedel’s M Series, emphasizes simplicity and utility. Designed by Maximilian J. Riedel in 2017, this decanter reimagines traditional cognac and whiskey bottle forms, providing a user-friendly choice without unnecessary complexity.

Tailored specifically to elevate the whiskey tasting experience, these glasses cater to aficionados. The AWAZ Premium Whiskey Glasses are made from lead-free, crystal-clear glass, adorned with 24-karat gold rims and featuring dishwasher-safe engraving that won’t fade. Each set is beautifully packaged in a premium box, making it an ideal gift. The company, AWAZ, is women-owned and operated, donating 1% of its proceeds to nonprofit organizations that support women’s economic empowerment.

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The tale of the Conyngham family illustrates their efforts to blend tradition with modernity by investing in music festivals and whiskey production, ensuring that their 300-year-old estate remains significant and secure for the future.

A glimpse of the family’s historic property.

Situated peacefully along the River Boyne, nestled between the quaint towns of Navan and Drogheda, Slane Castle possesses a unique charm. Like numerous ancient estates, it must continually adapt to stay relevant and financially viable. Having been the home of the Conyngham family since 1703, preserving the estate for future generations is a deeply heartfelt mission for Lord Henry Mountcharles and his son, Alex Conyngham. To achieve financial stability, they have turned to music and whiskey as vital components of their strategy.

In the warm spring of 1992, the world’s most prominent rock band arrived at Dublin airport for one of the most awaited performances in Ireland. Guns N’ Roses, still enjoying the success of their Appetite for Destruction album, were set to perform. Slane Castle, renowned for having previously hosted iconic acts like Thin Lizzy, Queen, Bruce Springsteen, and Bowie, boasts a natural amphitheater and a picturesque landscape, making it an ideal venue for large outdoor concerts.

However, with his latest choice for the headline act, Lord Henry Mountcharles had taken an enormous risk. At this point, Guns N’ Roses were on the verge of falling apart. After five years on the road, their relationships were strained, and chaos often accompanied their performances. Back in 1989, a tragedy occurred when a fan was crushed at Donnington Park, and another show in St. Louis ended in violence after lead singer Axl Rose abruptly left the stage.

Looking back on that tumultuous occasion, Lord Henry later referred to it as a “typhoon of chaos,” remarking that “if everyone who claimed to be at that concert had truly attended, there would have been over two hundred thousand at Slane.” Despite the underlying tensions, the concert proceeded and has since become a significant part of musical history, solidifying Slane Castle’s reputation as one of the premier outdoor music venues globally.

In fact, the band’s agent was eventually discovered, inebriated and with his trousers around his ankles, attempting to fish by the river. Calls were made to numerous Dublin pubs, and eventually, one pub was able to track down a unconscious Rose in a corner, managing to get him back to Slane just in time to perform.

Fans at Slane during a Queen concert in 1986.

The concert series was initiated as a means to preserve Slane Castle. As Alex Conyngham, son of Lord Mountcharles, shares, the family has always viewed themselves as stewards of the estate rather than just its owners. “We’ve inhabited this estate since 1703, and each generation has contributed in its own way to sustain the property,” Conyngham reflects. His father saw the potential within the estate and transformed it into a premier music venue in 1981, at a challenging time for Ireland. “He had faith in the ability of music to unite people, and that was truly demonstrated at our inaugural show featuring Thin Lizzy and U2—there were no issues, just music.”

These performances, featuring artists from U2 to Queen, David Bowie, Oasis, and Robbie Williams, generated essential income for Slane Castle, enabling the family to maintain the estate. Following a catastrophic fire in 1991, the revenue from these concerts played a crucial role in restoring sections of the castle. Yet, as Conyngham points out, they quickly understood that depending solely on these musical events was insufficient. “Our upbringing included a restaurant and even a nightclub within the estate, but we recognized that we were over-depending on the major gigs. It’s challenging to manage maintenance during years when concerts don’t take place.”

It was then that Lord Mountcharles conceived a new venture—whiskey. With its historical significance and strategic location in the Boyne Valley, Slane Castle was ideally suited for whiskey production. Thus, a new venture was launched.

Alex at Slane Castle

In 2017, the family formed a partnership with Brown-Forman, the American company famous for Jack Daniel’s. “Dad and I understood that we couldn’t fund the distillery or grow the brand alone,” Alex acknowledges. “Brown-Forman was the ideal partner because of their ability to craft exceptional whiskey and develop spirit brands, especially in the U.S., which is the leading market for Irish whiskey. Their knowledge and access to fine whiskey casks have significantly influenced the robust character of Slane Irish Whiskey.”

An aerial perspective of the newly established Slane Castle distillery.

The journey to build the distillery came with its obstacles. “Initially, we had no whiskey to offer,” Alex recounts. “Securing funding for the distillery’s design, paying equipment deposits, and covering architectural costs was challenging.” Given that the buildings at Slane are recognized as protected structures, they also needed to persuade officials that the project would sustainably rejuvenate the estate. “It was a gamble, but we had faith in our vision,” he reflects. Today, the distillery churns out approximately half a million bottles annually, with the capacity to escalate production to 1.2 million.

Entering the whiskey industry felt natural to Alex. “We have a deep appreciation for Irish whiskey, and we were already cultivating the main raw material—barley—on our land.” Dr. Geroid Cahill, the master blender and distillery manager, emphasizes the significance of local sourcing: “For our Pot Still and Grain whiskeys, we exclusively utilize barley that is grown and malted in Ireland, and in recent years, we have focused solely on barley sourced from the castle estate.” The family cultivates both spring and winter barley, and Alex mentions that they have embraced environmentally friendly farming methods such as cover crops, crop rotation, and promoting biodiversity, ensuring that their barley is produced with a reduced ecological footprint.

Alongside barley, the mineral-rich waters of the River Boyne are vital to the whiskey-making process. Geroid shares, “We draw our brewing water straight from the Boyne, which provides exceptional mineral content for the brewing process,” infusing the whiskey with a unique local essence that ties it profoundly to the surroundings of Slane Castle.

For Dr. Cahill, the excellence of Slane Irish Whiskey is not only dependent on the quality of the ingredients but also on the meticulous care applied during the distillation. “Precision in grain selection, milling to the appropriate texture, optimizing mashing times and temperatures, ensuring robust fermentations, and controlling the distillation process is crucial,” he notes. Every phase is intentional, from achieving the perfect mash texture to reaching precise cut points during distillation, ultimately resulting in a high-quality base spirit.

Slane Irish Whiskey is made with a distinctive triple cask process that includes virgin, seasoned, and Sherry casks. Dr. Cahill elaborates, “the virgin cask imparts flavors of vanilla, toffee, and spice, while the seasoned cask introduces smooth notes of banana and brown sugar. The Sherry cask, my favorite, adds depth with dried fruits such as figs and dates, along with a delightful Christmas spice.”

This combination of cask types creates a whiskey that showcases remarkable balance and complexity, setting it apart within the premium category. The market has responded positively, with consumers enjoying the well-rounded flavor profile and lengthy finish. Notably, during tastings of the individual cask components, preferences are evenly divided between the flavors of the virgin and Sherry casks.

Slane Irish Whiskey is now firmly established in the premium segment, featuring its signature Triple Casked Blend designed for versatility—able to be savored neat or in cocktails. “It possesses the complexity necessary for tropical-style beverages, such as a Colada,” states Alex Conyngham. “Additionally, we have been aging Single Malt, Pot Still, and Grain whiskeys for over five years, which will soon elevate us into the ultra-premium market.”

After nearly ten years of preparation and the establishment of a cutting-edge distillery, Slane Irish Whiskey is ready to unveil thrilling new offerings. The significant investment from Kentucky’s Brown-Forman has played a crucial role, not only in realizing this vision but also in providing essential expertise in distribution and strategic business development.

While the iconic Slane Castle serves as a striking backdrop for the brand, Alex insists that the whiskey itself must establish its own reputation. “The concerts put us on the map, but whiskey has allowed us to diversify and bring long-term stability to the estate,” he shares. “It’s about honoring our family legacy and ensuring that Slane Castle remains a place of cultural and historical significance for future generations.”

Today, Slane Castle thrives on two primary fronts: rock concerts and whiskey making. Although the concerts are not an annual occurrence, they are still a vital source of income for the estate, attracting large audiences and creating unforgettable experiences that solidify its cultural heritage. At the same time, Slane Irish Whiskey acts as a means to establish the brand beyond the borders of Ireland, highlighting the entrepreneurial spirit of the Conyngham family. With a dedication to maintaining and evolving their heritage, the family’s efforts guarantee that Slane Castle continues to be a lively landmark, merging history with innovation for the future.

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In early September, Chad Douglass launched OACIS Distilling, an enterprise that represents the Organic American Conservation Inclusive System. He has begun the process of distilling and distributing his rum to various local restaurants, bars, and liquor stores.