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Absolut Vodka has once again collaborated with Andy Warhol, releasing a limited-edition bottle that pays homage to the beloved artist nearly 40 years after his original design. This new creation draws inspiration from Warhol’s recently rediscovered "blue" painting, which had been shrouded in mystery for years.

Andy Warhol, a pivotal figure in the Pop Art movement, became known for his distinctive style that blended art and commercialism. His fascination with ordinary consumer goods and celebrity culture defined much of his work. The partnership between Warhol and Absolut began in 1985 when Warhol became the first artist to reinterpret the brand’s iconic bottle design, using bright, bold colors. Although Warhol himself was not a drinker, he famously used Absolut Vodka as a form of cologne, adding a humorous flair to the collaboration.

In 2020, palpable excitement surged when the art world learned that Warhol had created not one, but two pieces for Absolut. The second painting, dubbed "Absolut blue," emerged at an auction in Sweden, confirming long-held speculations. This artwork is currently part of an exhibit titled “Andy Warhol, Money on the Wall” at Stockholm’s Spritmuseum, which runs until April 2025.

The new Absolut Warhol bottle reflects Warhol’s signature aesthetic, featuring a layered design that incorporates the shades from the rediscovered blue painting, along with Warhol’s iconic signature. It aims to resonate with both long-time art enthusiasts and a younger audience, fostering a celebration of Warhol’s legacy. Moreover, a portion of proceeds from the sale of each bottle will support initiatives from The Andy Warhol Foundation, which focuses on challenging societal norms in the visual arts.

Beyond the bottle, Absolut has also introduced a unique cocktail called Warhol’s Milk Punch. This nostalgic drink blends Absolut Vodka with cocoa butter, banana liqueur, lemon juice, and cornflake-infused milk. Those who purchase the bottle can scan a QR code on the label to learn how to mix this creative cocktail.

With this collaboration, Absolut honors Warhol’s enduring influence on art and consumer culture while inviting new generations to engage with both the artist and the spirit of creativity he embodied.

For more details on the exhibit and the new bottle, visit Spritmuseum and Absolut.

The Irish Whiskey Awards, recognized as the most comprehensive evaluation of Irish whiskeys globally, recently announced their winners. In a standout moment, Dunville’s 21 YO Palo Cortado Single Malt was named The Whiskey of the Year. This year’s awards saw 43 whiskies receiving gold medals, with 15 emerging as category leaders.

Dunville’s brand has a storied past, once being the best-selling Irish whiskey in America during the late 19th and early 20th centuries. Although the distillery ceased operations in 1936 and the brand went dormant for 80 years, it was revived by the Echlinville Distillery in 2012 and has since garnered numerous accolades.

The Dunville’s 21 YO Palo Cortado Single Malt is well-respected in international spirit competitions, previously being named Best Irish Single Malt at the 2023 World Whisky Awards and earning the IWA’s Whiskey of the Year title in 2022.

Tasting notes highlight its aromatic profile, including light stone fruit and overripe plum notes, with a palate rich in dark chocolate, figs, and orange marmalade. It finishes long and sweet, with subtleties of flavored pipe tobacco, seasoned oak, and various wood spices like cinnamon and nutmeg.

In category wins, Dunville’s PX 10 YO Single Malt was awarded in the Irish Single Malt 11 Years and Younger/Over 60 Euros division. Other gold medalists included Keeper’s Heart 10 YO and Two Stacks x Bankers Bar 7 YO Single Malt PX Sherry Finish.

For Irish Single Malt 11 Years and Younger/Under 60 Euros, Egan’s Fortitude took the top spot, with Egan’s Endeavour also winning a gold medal. The Busker Small Batch Single Malt also entered the rankings as a gold medalist.

Beyond Dunville’s offerings, winners included McConnell’s Sherry Cask in the Irish Blended Whiskey/Age Statement category, and Dunville’s 11 YO Waterford Whiskey Society Exclusive reigned in the Irish Single Cask 11 Years and Younger category. Unfortunately, the latter is not available outside of Ireland.

Dunville’s also triumphed with Dunville’s 23 YO Single Cask 1205 Palo Cortado in the Irish Single Cask 12 Years and Older category. Other recipients included Hinch 5 YO Madeira Cask for the Irish Blended Whiskey Limited Release category and Dunville’s Three Crowns Sherry, which was the top pick among Irish Blended Whiskey No Age Statement/Under 60 Euros.

The 2024 Irish Whiskey Awards highlighted the burgeoning Irish whiskey scene, particularly the success of Northern Ireland distilleries in the single malt realm. With 43 operational distilleries and many more in planning, the market has expanded dramatically, boasting an export volume exceeding one billion euros annually.

If you appreciate Irish whiskey, this year’s awards present a wealth of new options waiting to be explored, showcasing the exciting evolution within this flavorful category.

Spicy Korean gochujang pairs wonderfully with creamy pumpkin in this quick and easy fall pasta dish.

Craig brings to the table both culinary expertise and professional experience gathered from his time in various restaurants. He is a passionate reader of food media and a devoted cook, having honed his skills in recipe testing and development throughout his culinary education and restaurant career.

Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Pumpkin, cream, and gochujang blend seamlessly with tomato paste to create a rich, spicy, and satisfying pasta alla vodka. Use paccheri pasta to soak up as much sauce as possible; its large tubes are perfect for holding the hearty flavors of the dish. Gochujang, the savory Korean chili paste, balances the sweetness of the pumpkin; feel free to adjust the quantity to suit your taste preferences and spice tolerance. If you like, add chopped fresh cilantro or scallions for an extra touch of color.

Vodka sauce is a flavorful tomato-based sauce that uses vodka instead of wine, providing an enhanced complexity, acidity, and richness. The addition of cream gives it an incredibly luxurious texture.

You can substitute vodka with other types of alcohol like white wine, red wine, brandy, or sherry. If you prefer to avoid alcohol altogether, you can use chicken broth, vegetable broth, or even apple juice as a replacement. 

It’s important to reserve a significant amount of pasta cooking water for this recipe, as it helps in thinning out the pumpkin. Make sure to save more pasta water than you anticipate needing to guarantee you have sufficient amounts available.

For storage, keep the sauce in an airtight container in the refrigerator, where it will last for up to four days.

12 ounces of paccheri or rigatoni pasta

1/2 teaspoon of kosher salt, plus additional for the pasta cooking water

3 tablespoons of unsalted butter

1 medium yellow onion, chopped (approximately 1 1/4 cups)

4 garlic cloves, finely chopped

1/4 cup gochujang

2 tablespoons tomato paste

1/2 cup vodka

1 cup canned pumpkin

1 cup heavy whipping cream

2 ounces Parmigiano-Reggiano cheese, grated, plus additional for garnish (approximately 1/2 cup)

1 teaspoon fish sauce (optional)

Cracked black pepper

In a large saucepan or pot, bring salted water to a boil and cook the pasta according to the instructions on the package until it reaches an al dente texture, which should take around 10 to 12 minutes. After cooking, drain the pasta, but make sure to reserve 1 1/2 cups of the cooking water.

While the pasta is cooking, melt some butter in a large skillet over medium heat. Add the onion along with a pinch of salt, and sauté, stirring frequently, until the onion is softened and translucent, which should take about 8 to 10 minutes. Add the minced garlic during the last minute of this cooking time.

Next, add the gochujang and tomato paste to the skillet. Cook over medium heat while stirring constantly until the mixture darkens in color, which will take around 2 minutes. Pour in the vodka and continue to stir, scraping up any browned bits that have settled at the bottom of the pan. Cook until most of the alcohol has evaporated, approximately 2 minutes.

Incorporate the pumpkin and cream into the mix, allowing it to simmer over medium heat. Next, introduce the cooked pasta, cheese, and half a cup of the reserved pasta cooking water. Continue cooking, stirring frequently, until the sauce becomes glossy and clings to the pasta. Adjust the consistency by adding the pasta cooking water, two tablespoons at a time, as needed, which should take around three minutes. Once finished, remove from heat and stir in the fish sauce, if desired. Serve the dish evenly in four bowls, topping it with additional grated Parmigiano-Reggiano cheese and a sprinkle of cracked black pepper.

A man accused of being a ‘poisoner’ is facing serious charges of high treason and terrorism for allegedly attempting to eliminate a group of Russian air force pilots by contaminating their cake and Irish whiskey during an aviation school reunion.

Yegor Semenov, 34, may face a life sentence if found guilty in his forthcoming trial within a military court. Russian prosecutors claim he was enlisted by the Ukrainian military intelligence to execute this mass poisoning plot.

Reports indicate that boxes of Jameson Irish Whiskey and an enormous cake—both poisoned—were sent to a reunion at the Armavir Higher Military Aviation School, where nearly 80 guests gathered, including numerous airmen who participated in the conflict.

Semenov was arrested last year after being pinpointed as the individual responsible for the poisoning efforts. Allegedly, he placed an order for the cake from a nearby bakery and can be seen in video footage purchasing the whiskey bottles.

As the charges against him for high treason and terrorism have surfaced, he has been seen publicly for the first time as he awaits his military trial in Rostov-on-Don. During the festivities, a 20-kilogram cake was prepared but ultimately not consumed after a senior officer grew suspicious about its source.

CCTV footage and facial recognition technology led authorities to identify Semenov, who hails from Melitopol, a region currently under occupation in Ukraine. It was reported that he possessed a Russian passport but was allegedly recruited by the intelligence services in Kyiv.

An unverified report indicated that both the cake and whiskey had been laced with the medical drug cordiamine, which is known to potentially induce seizures, convulsions, cardiovascular strain, and severe respiratory issues.

Semenov, a powerlifter who had been involved in the installation of video surveillance systems, was taken into custody and reportedly admitted to the attempted poisoning. “He quickly divulged everything—about the cake containing a potent toxin, which bottles had been poisoned from the start, and which he had purchased to supplement the gift,” shared the Fighterbomber Telegram channel.

“He detailed how he was aware of the guest count and the venue for the celebration. Even the emblem of the aviation school, sketched atop the cake, was the latest design.”

The channel reported: “Fortunately, due to the diligence of the officers who set aside the anonymous cake and alcohol, there was no opportunity for anyone to consume the cake or drink the alcohol. It could have resulted in a catastrophe. There were 77 guests. Semenov was apprehended at Stavropol airport as he was attempting to depart from Russia, as alleged.

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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.