Liquor-articles 1851

“A muddy field …? Heavy grain.” I found myself facing Chris, an up-and-coming bourbon YouTuber who was sharing his notes after carefully savoring a whiff of Beyoncé’s latest creation, SirDavis American Whisky. Of course, he had no idea that I had orchestrated a blind tasting with a group of local liquor enthusiasts as my initial attempt to fairly evaluate whether Beyoncé’s new offering was worth its $89 price tag.

We were gathered in the basement of a suburban split-level in northern Virginia, miles away from the trendy bars and clubs where this bottle was clearly designed to shine. However, I was curious to hear the thoughts of fellow whiskey aficionados—the kind of people who would rise at dawn to line up outside a liquor store for a rare release—about this product. This setting felt like the ideal backdrop.

After taking a displeased sip, Chris offered some tepid praise. It was certainly an improvement over the glass he had just tasted moments earlier, he remarked, “because at least it had flavors.” That earlier unfortunate sip? It had come from Bob Dylan’s distillery, Heaven’s Door.

Even amidst a plethora of celebrity-branded spirits, the introduction of SirDavis has captured significant media attention: Major outlets like CNN highlighted the sensational announcement in August that the artist, who once famously declared “Yoncé all on his mouth like liquor,” would now be entering the spirits market. This month’s GQ cover showcases Beyoncé holding a whiskey glass along with an email interview where she elaborates on her new venture. While concrete sales figures remain elusive, shortly after SirDavis hit the shelves, several local liquor store owners around Washington, D.C.—where I reside—reported difficulty keeping it in stock. Those who managed to acquire the whisky found themselves with very limited cases, often selling out quickly with customers calling ahead or marking up the price significantly. Total Wine in nearby Maryland even required customers to purchase the whisky in-store rather than online, a usual indicator of high demand.

Discovering that a local establishment still had a bottle available for just $100 was surprising. An employee informed me over the phone that they would only hold it for an hour.

This situation is not particularly unusual in the hype-centric world of American whiskey, where even a moderately rare bottle can draw crowds of bourbon enthusiasts and vanish within hours or even minutes of being stocked. However, it is quite rare for a celebrity whiskey, of which there are many, to spark such excitement. Store owners mentioned that the individuals clearing SirDavis from the shelves were primarily fans of Beyoncé rather than the typical whiskey connoisseurs. The whiskey enthusiasts, in turn, seem to approach this project with a blend of curiosity and skepticism. When I finally revealed to Chris what he had been tasting, he chuckled and gave a mock-serious verdict: “Beyoncé did no wrong. Her people did her wrong.” I had a guess about what he was implying.

For decades, liquor companies have enlisted actors and musicians to promote their products. (Fun fact: Sean Connery, known for his vodka martinis, endorsed Jim Beam bourbon in the ’60s.) Recently, however, there has been a surge in alcohol brands where the stars are directly involved—usually as founders or investors, sometimes through profitable partnerships. There are currently over 150 celebrity-backed spirits on the market, according to industry expert and blogger Andre de Almeida. The Rock encourages you to celebrate with his tequila. Metallica is infusing bourbon barrels with the power of their heavy metal sound. (In theory, the vibrations assist in the aging process.) Blake Lively might not drink, but her cocktails are available in a can.

This phenomenon is not confined to the beverage industry—celebrity wellness and fashion brands are also on the rise. Nonetheless, in the spirits arena, the excitement has been significantly driven by a few monumental business successes: Sean Combs brought Ciroc vodka to prominence for liquor giant Diageo, which would later invest $1 billion to acquire George Clooney’s Casamigos tequila in 2017. Just three years later, they followed up with a $600 million purchase of Ryan Reynolds’ Aviation gin. In 2021, UFC fighter Conor McGregor sold his Proper Twelve Irish Whiskey to Proximo Spirits for another $600 million.

Some famous individuals may not be as involved in their business ventures as the marketing suggests. “Often, the level of ownership remains undisclosed, making it challenging to determine the extent of the partnership,” Roland Hunter, the lead for spirits industry strategy and innovation at Clarkston Consulting, shared. However, it’s evident that celebrity association effectively boosts sales. Celebrity-endorsed brands of gin, tequila, and rum have all outpaced their respective product categories in growth rate over the past few years, according to consulting firm IWSR; Union, a point-of-sale solution for bars, discovered that these brands achieve a 73 percent higher average price per drink.

Jay-Z, Beyoncé’s spouse, has joined this booming trend with his investments in D’Ussé cognac and Armand de Brignac Champagne, commonly recognized as Ace of Spades. In 2021, he sold half of this latter venture to Moët Hennessy, which is now the corporate associate of SirDavis.

While it remains uncertain what Beyoncé’s exact financial involvement is in her newly launched brand, it has been marketed as a project born from personal passion. SirDavis pays tribute to her grandfather, who was a moonshiner, and this branding coincides with her recent country music album Cowboy Carter (both the album artwork and the whiskey bottle showcase a horse). The marketing campaign has highlighted her love for premium Japanese whiskies, and Moët Hennessy enlisted Bill Lumsden, a veteran distiller from Scotch producers Glenmorangie and Ardbeg, to create a whiskey that aligns with her taste.

On paper, the final product presents an intriguing blend of U.S. and international whiskey styles that resonate with a global superstar whose fanbase stretches from Texas to Tokyo. (It has already won accolades in blind tasting competitions.) SirDavis is classified as a rye whiskey, a distinctly American spirit. However, a notably high 49 percent of the grains used in its distillation comprises malted barley, a fundamental element in Scotch and Japanese whiskies. After initial aging, the whiskey blend is finished in former sherry casks, a practice that Scotch-makers have traditionally employed to enhance and mellow their whiskies, which American distillers have only recently begun to adopt. (SirDavis is being promoted as an American whisky, omitting the e, in alignment with European conventions to emphasize its global character.)

American whiskey has yet to witness a celebrity brand capture the phenomenal success seen with Casamigos or Aviation. Beyoncé possesses the charisma to attract a broader and more diverse audience to a market where the most recognized names and consumers predominantly tend to be male and white. This shift would be acknowledged as a positive development by many within the industry from both a commercial and cultural standpoint.

However, what’s inside the bottle, along with the $89 price point, has raised concerns among some whiskey enthusiasts. SirDavis’ fine print reveals that it is distilled in Indiana, indicating that the whiskey was likely sourced from MGP—a major contract producer known for supplying numerous bottlers throughout the industry. Although Moët Hennessy has not confirmed this collaboration, MGP has previously sold a recipe containing 51 percent rye and 49 percent malt to several craft whiskey makers, including Smoke Wagon from Nevada. Additionally, the whiskey seems to be relatively young, as Moët Hennessy has only confirmed it is aged for a minimum of two years. When I attempted to get more precise information from a publicist for the brand, they ceased responding.

In the case of a comparable bottle—contract-distilled, aged under four years, and finished in a dessert cask such as sherry—Scott Schiller, executive director of the consulting firm Thoroughbred Spirits Group, estimates it would typically be priced around $40 without Beyoncé’s name attached.

Beyoncé’s entrance into the whiskey market could significantly benefit the American whiskey sector as a whole, potentially introducing new and varied drinkers to the category, Schiller noted. However, he added, “being nitpicky, I believe the brand of SirDavis holds more appeal than the actual liquid it contains.”

Nevertheless, the specifications of a whiskey can only provide limited insight: the true measure lies in the tasting experience. Acknowledging that palates vary widely, I embarked on an exploration of SirDavis through two blind tastings—one comprised of devoted whiskey enthusiasts and the other featuring current and former staffers from Slate, representing a more average drinking crowd. To maintain consistency, I decided to compare SirDavis with two other rye whiskeys that had undergone finishing in sherry barrels, which are relatively rare to find in the market.

One of the contenders is from Dylan’s Heaven’s Door, a well-regarded celebrity-owned whiskey brand in the U.S. Their offering, “Refuge,” which I acquired for approximately $65, is a 6-year-old rye whiskey made entirely from rye sourced from Canada, finishing its maturation process in Amontillado sherry casks. In typical circumstances, only the most out-of-touch critic might ponder comparing the artistry of Robert Zimmerman to that of Beyoncé Knowles-Carter, yet the world of spirits provided me with a perfect occasion to do so.

Upon opening both bottles at home, I was taken aback by the distinct aromas. SirDavis welcomed me with a pleasantly funky grain scent reminiscent of other young, malt-forward whiskeys; at times, this intriguing aroma strikes me as sophisticated, akin to pu-erh tea. Conversely, it can evoke the memory of a damp log. In tandem, there were sweet fruit notes from the sherry that balanced things out nicely. The flavor mirrored this complexity: a raw assortment of grain presented beautifully with a smooth sherry finish. On the Pitchfork scale, my rating would be around 6.8.

The experience with Heaven’s Door was more ambiguous. As I nosed the bottle, I detected a lovely candied scent that seemed to dissipate after it was poured into the glass. The flavor profile was almost non-existent—neither pleasing nor displeasing, but rather a warm sensation void of distinguished taste, aside from a hint of mild rye spice lingering at the end. It reminded me of a raindrop cake, those delicate clear gelatin spheres briefly popularized with syrup, challenging traditional dessert concepts. Like an antiwhiskey, it served as a contemplation of nothingness. My Pitchfork score: 3.0.

To complete the tasting lineup, I decided to feature a sherry-finished rye from the well-respected Sagamore Spirit Distillery in Baltimore, priced around $77. This whiskey undergoes four years of aging in oak barrels, followed by an additional 18 months in sherry. In my opinion, it represented the category well, providing a richer and more balanced sensory experience, with pleasant notes of citrus and raisin, all without the overwhelming hints of a grain silo. Pitchfork score: 8.1.

But how would the tasting panels respond? As we headed into blind tasting No. 1, I found myself uncertain about how the crowd would perceive the two celebrity-endorsed bottles. The tasting took place during a bottle-sharing event hosted by a local whiskey club I belong to, where many members are predominantly bourbon enthusiasts, although they enjoy a good rye as well. To keep evaluations impartial, I informed the nine participants only that they would be sampling three dessert cask-finished ryes, which they would rank based on their preferences. The identities of the bottles would only be disclosed at the end of the tasting.

The afternoon proved challenging for both Bey and Bob. Except for one participant, all tasters ranked the Sagamore as their top choice, commending it for its deeper, more refined, and dessert-like flavor profile. SirDavis finished second on five ballots but came in last on four. Some tasters, like Chris, reacted negatively to the grain notes, similar to my own experience, while others found the sweet finish overwhelming. However, a few others perceived it as pleasantly sweet and fruity; one commented on “hints of grape must,” noting the sherry’s pronounced presence. Despite these mixed reviews, no one expressed a desire to purchase it, particularly not at $89. The same sentiment applied to Heaven’s Door, which landed at the bottom for five participants, with critics disparaging its bland flavor. Interestingly, one taster defied the trend by placing it first, likening the aroma to “honeysuckle.”

When I disclosed to the group that they had been sampling Beyoncé’s whiskey, the response was largely one of amusement. This audience had already anticipated that particular bottle would be underwhelming.

However, it seemed that the audience present might not fully grasp the nuances of what Beyoncé brought to the table. Aficionados of bourbon typically favor stronger, more complex spirits that might deter more casual drinkers, often disapproving of any graininess they might detect, viewing it as a drawback. Additionally, they don’t always appreciate a smooth, clean finish, which is often sought after by average bar patrons. With a higher malt content and a relatively moderate alcohol by volume of 44 percent, SirDavis was clearly not intended for this particular crowd.

This realization made the second blind tasting—dubbed the normie challenge—even more significant. For this segment, I altered the approach slightly: I informed participants that they would be sampling whiskeys from both Beyoncé and Bob Dylan, instructing them to rank the drinks and attempt to identify which belonged to each celebrity. (Spoiler alert: they were unable to do so.)

The results favored Beyoncé, who topped three out of four ballots. Interestingly, no one seemed to notice the graininess that had deterred me, even when directly asked about it. One former colleague, who rated SirDavis as his top pick, praised its “candy aroma” and “traditional whiskey flavor and mouthfeel.” He found the Sagamore to be overly sweet. Another participant noted that SirDavis had a clean profile and a smooth finish, placing it second to the Sagamore. Conversely, the Heaven’s Door received unanimous criticism, with one individual likening it to raw White Dog whiskey and another remarking that it “starts off unpleasant, then turns sweet.” In this unique contest of celebrity-brand whiskeys, Beyoncé emerged as the clear winner.

Once again, SirDavis seemed to underperform when it came to value. Two tasters expressed a willingness to purchase a bottle after their tasting, only to reconsider when they discovered it was priced at $89. They noted they might reconsider at a lower price, around $50.

I ultimately chose to put SirDavis to the test in a real-world setting. I brought it along to my friend’s 40^th birthday celebration, held in a bustling row house in D.C., where guests were consuming everything from cans of Modelo to fine rum, and even Dom Pérignon. To my surprise, nearly everyone I approached was eager to sample Beyoncé’s whiskey, although a few seemed a bit puzzled by the idea of her selling a liquor product. As they enjoyed their drinks from red Solo cups, opinions varied: some declared it sweet, while others described it as sweet yet unpleasant. A dedicated Beyoncé fan grimaced and silently walked away before I had the chance to ask for their thoughts. However, another guest, who had initially been doubtful, exclaimed, “Ooh, that’s delicious.” But when asked if she would spend $89 on it, the answer was a clear “Nope.”

This response makes me think that Beyoncé’s new whiskey may find itself in a sort of limbo. From what I observed at the party, it appears she has crafted a product that many casual drinkers and Scotch enthusiasts might genuinely appreciate, though it may not sway the hardcore bourbon and rye aficionados. However, it’s priced like a high-end item that would mostly attract connoisseurs or those with ample expense accounts. For instance, a bottle of Casamigos retails for under $50, and Proper 12 is available for less than $25—much more accessible price points for average consumers. While Beyoncé boasts one of the most devoted fanbases in the world, it’s uncertain whether she can convince them to invest in a $90 bottle more than just once.

Some liquor store proprietors expressed to me their belief that interest would dwindle following the initial surge of excitement, primarily due to the steep price tag and some mediocre reviews that had started to emerge online. One shop owner remarked while gesturing to his inventory: “There are plenty of good whiskeys you can get for that amount.” Unfortunately, he felt this was not one of them.

By

Ina Garten

September 27, 2024 / 1:39 PM EDT / CBS News

In her #1 New York Times bestseller “Barefoot Contessa at Home,” author Ina Garten writes, “I believe in keeping cocktails simple.” She demonstrates that with her recipe for Fresh Whiskey Sours.

Ina Garten’s Fresh Whiskey Sours
Make 4 Cocktails

Ingredients:

3/4 cup Jack Daniel’s Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/2 cup freshly squeezed lime juice (from about 4 limes)
2/3 cup sugar syrup
Maraschino cherries

Instructions:

In a mixing glass, combine the whiskey, lemon juice, lime juice, and sugar syrup. Fill a cocktail shaker halfway with ice, then pour in the mixture until it reaches two-thirds full. Shake vigorously for 30 seconds, then strain into chilled martini glasses. Top each glass with a maraschino cherry and enjoy while ice cold.

From “Barefoot Contessa at Home” by Ina Garten. Copyright 2006. Published by Clarkson Potter. All Rights Reserved.

For more info:

© 2024 CBS Interactive Inc. All Rights Reserved.

This high-potency cocktail may be what led to its provocative name.

The Between the Sheets is a classic cocktail made up of equal parts cognac, light rum, and triple sec with freshly squeezed lemon juice and an orange peel garnish.

Essentially a variation on the Sidecar, the provocatively-named drink is thought to have been created by bartender and author Harry MacElhone of Harry’s New York Bar in Paris. There is also a theory that the drink had even earlier origins at the Berkeley Hotel in London and was created around 1921 by a worker there known as “Mr. Polly.” However, because MacElhone is also credited with featuring one of the earliest Sidecar recipes in his 1922 edition of Harry’s ABC of Mixing Cocktails — calling for equal parts cognac, Cointreau, and lemon juice — this is the more accepted origin.

Though the recipe has evolved, the traditional mix includes equal parts of cognac, light rum, and orange liqueur, complemented by a splash of lemon juice, yielding a strong concoction. The intense alcoholic content of this beverage is what likely inspired its provocative name.

This version increases the lemon juice to balance the three ounces of spirits, adding acidity to enhance the drink’s complexity. Cognac and light rum provide a robust foundation, while triple sec, or another chosen orange liqueur, brings sweetness and a bit of extra alcohol bite.

An orange peel garnish plays a crucial role by releasing citrus oils and a hint of bitterness from the skin.

Like any cocktail recipe, customization for personal taste is key. As presented, the cocktail is on the drier side, but simple syrup can be added according to individual preference.

1 ounce cognac

1 ounce rum

1 ounce triple sec

1/2 ounce lemon juice, freshly squeezed

Orange peel, for garnish

Add the cognac, rum, triple sec, and lemon juice into a shaker with ice and shake until well-chilled.

Strain into a chilled cocktail glass.

Express the oils from the orange peel over the top of the drink, then add to the glass as garnish.

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Sweet Grass Vodka

The former Sweetgrass Lounge’s patio utilizes rebar for decoration, as seen on Wednesday, Sept. 25, 2024, in Charleston.

A combination lock box is present at the former site of Sweetgrass Lounge, recorded on Wednesday, Sept. 25, 2024, in Charleston.

During a brand party at a resort in October 2023, actor Jeremy Renner and Sweet Grass Vodka proprietor Jarrod Swanger were seen conversing with Brian Richardson, the resort’s food and beverage director.

A view of the previous Sweetgrass Lounge entrance as of Wednesday, September 25, 2024, located in Charleston.

There is a new business announcing its arrival at the old Sweetgrass Lounge spot, dated Wednesday, September 25, 2024, in Charleston.

Jarrod Swanger has been promising that “the money’s on the way” for almost ten years, a line used to pacify investors who are currently seeking to recover millions of dollars they invested.

In a surprising turn of events, Swanger admits he was seduced by the same deceptive promises, resulting in the collapse of his Charleston-based business, Sweet Grass Vodka.

On September 13, his enterprise, Might Be Hungover, initiated legal action against a group of nine individuals and phantom entities, alleging they defrauded Swanger of over $80,000 with the false guarantee of a $10 million investment.

Operations at Sweet Grass Vodka were discontinued in April due to escalating financial woes after three years of activity.

The 46-page legal filing primarily attributes the fault to Rodney Koch, a Las Vegas-based investor who purportedly never provided the essential financial boost Swanger anticipated.

Koch is implicated in two additional federal lawsuits for allegedly conducting schemes that bear a striking resemblance to past ones. Furthermore, Canadian authorities have barred him from trading in Canada for 25 years due to his involvement in a fraudulent investment scheme, according to official records.

In a financial transaction with Koch, Swanger claims to have lost $83,400. However, his financial troubles had already been escalating prior to this event, as outlined in his lawsuit:

The negotiations for financial support started in December 2023, with Koch’s investor group initially proposing $5 million, followed by a revised offer of $10 million, to be repaid over five years. As part of the terms, Swanger was to allocate 20 percent of his company’s equity to Koch.

In addition, Swanger was obligated to pay a $83,400 insurance fee before the receipt of the funds. He made this payment on December 20.

That’s when the stalling started.

Swanger repeatedly asked Koch for the cash, saying he needed short-term capital. But Koch failed to deliver, all the time promising the money would arrive soon, the lawsuit states.

As the wait continued into the new year, Swanger’s company took out two short-term loans to cover his bills. One secured $100,000 at 12 percent interest, which was due March 24. A second for $90,000 had interest accruing at $1,500 a day, the lawsuit stated.

By April, still with no cash from Koch, Swanger’s company couldn’t repay the loans it had taken out or follow through on deposits made to expand the business.

Months later, Koch was reportedly still delaying Swanger, and in July, suggested that Swanger guide the Charleston company through bankruptcy to escape debt. If Swanger proceeded, Koch promised to establish a new company, granting Swanger and his wife a 20 percent share, as evidenced by text messages and a partial call transcript between Swanger and Koch mentioned in the legal claim.

Swanger’s legal action accuses his former CEO, David Matuschewski, of collaborating with Koch to usurp his business and abscond with $10 million. The lawsuit’s only proof of Matuschewski’s involvement is Koch’s statement.

Matuschewski did not provide any comment.

Both Swanger and his attorneys did not respond to comment requests.

The business support and financial injection that were expected never materialized, leading Swanger to file a lawsuit.

This is not the first time Koch has been implicated in fraudulent activities, nor is it the largest accusation against him. He is mentioned in several federal lawsuits in Nevada and was included in a 2009 decision by Canadian authorities.

According to allegations in the lawsuits, Koch has duped numerous businesses in recent times into sending him sums totaling over a million dollars using the same deceptive strategies that led Sweet Grass to lose $83,000.

A group in the Canadian agricultural sector is said to have transferred more than $650,000 to Koch in a transaction purported to secure a $130 million investment. Similarly, a Canadian cannabis company reportedly paid over $100,000 in anticipation of acquiring an investment exceeding $10 million. Both entities are now pursuing legal action against Koch, along with his network of fictive corporations and associates.

Like Swanger, both companies began expending resources and engaging in deals while relying on unfulfilled investments, exacerbating their financial difficulties, according to the lawsuits.

Koch and his associates allegedly assured the businesses that the payments were for an insurance policy on the investments, which would be reimbursed after the completion of the deals. However, it is claimed that Koch diverted these funds to purchase two expensive homes in Nevada, as confirmed by property records in Nevada, The Post and Courier reported.

The lawsuits in Nevada allege that Koch impersonated his son-in-law during these interactions, which delayed the detection of his prior misconduct by the affected companies until it was too late.

According to an investigation by Canadian authorities, Koch is described as “an exceptionally persuasive communicator,” who reportedly deceived individuals out of their life savings. Whenever investors inquired about the timing of their returns, Koch consistently provided excuses, suggesting the payout was imminent, the Canadian investigation revealed.

In 2009, Canadian authorities levied a $225,000 fine against Koch and prohibited him from managing companies or marketing investments in the country for 25 years, after determining that he had defrauded individuals through his enterprise for millions of dollars.

However, litigation indicates that Koch has not altered his deceptive practices. Instead of defrauding investors directly, he now poses as one, targeting companies in urgent need of financial support.

John Kenney, a former Secret Service agent, stated that the accusations against Koch are just a slight twist on a classic con, where victims are tricked into sending money in hopes of receiving substantial future returns. This scam is fundamentally a corporate twist on the infamous Nigerian prince scam. He noted that the most effective con artists manage to persuade large numbers of people to send them modest sums, which generally keep them under the radar of federal law enforcement.

“This is what this guy does for a living,” Kenney said. “He doesn’t have an alternative plan. He just has an alternative scheme. But the plan is to get you to believe in me and send me money.”

Reached by phone on Sept. 25, Koch told a reporter he planned to send the newspaper a statement through his lawyer, probably by the end of the week.

Told that this sounded like the same kind of promise he’s accused of making in a trio of federal lawsuits, Koch sighed audibly, said “Thank you so much, sir,” and hung up the phone.

A lawyer for Koch did not return phone calls.

Swanger’s urgent requests for financial support represent a significant shift from the optimistic outlook he presented to investors in 2022. During a pitch, he claimed his spirits enterprise generated $22 million in revenue the previous year, with expectations to reach $40 million by 2023’s end. A $10 million investment from Koch for 20% equity placed the company’s valuation at $50 million.

Until then, Swanger had portrayed himself as thriving. In 2020, he acquired a luxurious residence in Mount Pleasant and two $150,000 BMW Alpina luxury vehicles, one each for himself and his spouse. Moreover, in the summer of 2023, he engaged actor Jeremy Renner as a promotional face for the Sweet Grass Vodka label.

Swanger also ventured into acquiring additional liquor labels, such as Terry Bradshaw’s Bradshaw Bourbon late in 2022. However, he couldn’t uphold the $1.5 million agreement, as noted by those involved in the deal.

By the final phase of 2023, employees at Sweet Grass were experiencing irregular payment schedules, with some reporting up to a five-week lapse in salaries. Others disclosed to The Post and Courier that they received fragmented payments through the Apple Cash app on their iPhones.

Swanger faced lawsuits from four different parties, accusing him of not repaying over $750,000 in borrowed funds. Additionally, he is indebted to multiple creditors for several million dollars according to Uniform Commercial Code filings.

Koch entered the chaotic scene, offering a substantial sum of money in hopes of resolving Swanger’s financial troubles.

However, the arrangement seemed too favorable to be realistic.

In April, the situation deteriorated when one of Swanger’s creditors confiscated assets from his vodka lounge in downtown Charleston, a worker lodged a labor complaint with the S.C. Department of Wages, and his liquor license was revoked on the last day of April.

While Koch could potentially have rescued Swanger with a $10 million agreement, he was not the root cause of Swanger’s difficulties. Similarly, the media, as accused in a lawsuit by Might Be Hungover, were not responsible for exposing these issues, according to statements from former associates.

Michael Cook, a past collaborator, commented that financial instability was typical with Swanger, who historically used investor funds with the expectation of future financial inputs.

In 2015, Cook partnered with Swanger in North Carolina, investing in his initial business endeavor, a retractable dog leash branded as Lucky’s Leash.

Cook connected Swanger with financiers like Piyush Bhula, an Atlanta-based entrepreneur, who gradually contributed and extended personal loans amounting over $250,000 to support the business foundation.

After persistently requesting a refund for three years, Bhula finally received $10,000 from Swanger, who subsequently severed all connections.

“We continued to demand our money… but then Jarrod disappeared,” Cook explained. “He blocked us on Facebook and other social media platforms and moved away from North Carolina.”

In an approach similar to the one used for Sweet Grass Vodka, Swanger spent substantial amounts hiring celebrities like Paula Abdul and former Nickelodeon star Daniela Monet to promote Lucky’s Leash. His promotional efforts also included trips to high-profile locations such as New York City and Las Vegas for trade shows.

Upon discovering Swanger’s recent ventures, Cook, alongside Bhula, suspected it was a repeat of the Lucky’s Leash scenario.

“He’s obtaining the funds and expending them, and once the product fails or doesn’t succeed, he simply shifts his focus to a new brand or product,” Cook articulated.

Up until now, approximately 23 creditors and investors—which include an individual battling cancer, a local physician, a law enforcement officer, and a small business proprietor in Charleston—claim they have incurred losses exceeding $7 million due to Swanger’s Sweet Grass Vodka business operations.

Several investors have expressed difficulties in locating Swanger following his property disposal in Mount Pleasant on June 21.

As of September 25, judicial documents indicate that Swanger’s business has yet to serve Koch, Matuschewski, or the other suspected conspirators with the legal suit.

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Teri Errico is the senior business reporter at The Post and Courier, focusing on retail and real estate. An award-winning journalist, Griffis previously worked as a Southeast commerce reporter for the Journal of Commerce and a reporter for the Charleston Regional Business Journal where she covered all business in the Charleston region. Raised in Connecticut and New York, she has called South Carolina home since 2012.

John Ramsey is a reporter on The Post and Courier’s Watchdog and Public Service team.

He has worked as an editor and reporter in Richmond, Va., Fayetteville, N.C. and Rocky Mount, N.C.

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The limited-edition whiskey is described to honor the soldiers’ legacy by celebrating life’s remarkable moments.

Horse Soldier Commander’s Select VI bourbon whiskey.

Horse Soldier Bourbon has launched its latest limited-edition offering, Commander’s Select VI, commemorating the legacy of the U.S. Army Green Berets who played a pivotal role in the aftermath of the September 11 attacks.

This release is the sixth installment of the brand’s Commander’s Select series, a collection of small-batch, premium bourbons inspired by the military background of its founders.

“It’s an elite bottle created to honor an elite group of Americans,” Scott Neil, co-founder and president of Horse Soldier Bourbon, said in a Zoom interview. “It honors the legacy of the Horse Soldiers – the U.S. Army Green Berets who answered America’s call days after 9/11 with a daring insertion on horseback into Northern Afghanistan.”

Neil said the bourbon represents “a tribute to those that stepped up, the reluctant heroes who deserve a unique bold commemoration.” He stresses that the bourbon is not just a high-end product but also a symbol of support, offering consumers a chance to connect with a significant moment in history.

“At Horse Soldier, we often talk about 9/12—a day when the country was truly united,” Neil said about the September release, also Bourbon Heritage Month.

Beyond its symbolic significance, Commander’s Select VI is positioned to sell in the premium market, competing with other high-end bourbons. Its price point of $595 reflects not only the 12-year age statement and the barrel-proof strength but also the mash bill. Thus, the bourbon’s combination of these attributes could attract collectors and discerning bourbon enthusiasts.

“The process of hand-selecting barrels for Commander’s Select VI involves a meticulous evaluation of each barrel’s flavor profile, including its balance of spice, sweetness and oak character,” Neil said. “The most important criteria are the age and quality of the bourbon, ensuring that only the finest, well-matured barrels meet our high standards for this unique, high-rye offering.”

And that kind of edge could be critical for all bourbon whiskey makers right now. American whiskey sales, like the spirits market at-large, have been a mixed bag over the last year. This slump has been especially problematic for the big guns in the U.S. whiskey industry, but it has potentially opened a door for smaller, craft distillers as analysts say consumers are more interested in craft and premium bourbon. The bourbon market, valued at $8.4 billion in 2023, is projected to grow to $16.8 billion by 2033, according to market research firm Brainy Insights.

Commander’s Select VI was aged in a single Bardstown rickhouse, a factor that contributes to its distinctive profile with an ideal climate that ensures consistent maturation. This environment enhances the interaction between the high-rye mash bill and the oak barrels.

“This release offers consumers a rich and robust flavor profile,” Neil stated. “Expect bold rye spice notes balanced with deep caramel, vanilla and oak complemented by the intensity and complexity of a barrel-proof bourbon.”

Looking ahead, although specific details were not disclosed, Neil said the distillery has a few initiatives on the horizon that will further honor the brand’s military roots.

“We are currently in the midst of building our forever home in Somerset,” Neil said. “The location will go beyond just a distillery; it will be a destination with food, outdoor space and more.”

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Extreme climate conditions in Texas significantly influence the aging process of whiskey, presenting both unique challenges and a crisis of identity for local whiskey production. A visit to several distilleries provides insight into these effects.

The “Dance Hall” warehouse at Garrison Brothers Distillery

At 10:00 am on a sunny August morning in Texas Hill Country, it is crucial to minimize exposure to direct sunlight to endure the day. The landscape is arid, with limestone and granite underfoot. Along U.S. Route 290 from Austin to Hye, home to just over 200 people, prickly pear cacti are abundant. At Garrison Brothers, the staff started early, taking advantage of the cooler 80-degree morning. A spirit retailer is there for a barrel-selecting session. Despite the early hour on a Sunday, the distillery buzzes with activity.

The vast geography of the United States creates an ideal environment for whiskey diversity, thanks to a wide range of geologies, climates, and cultures. Regions like the Pacific Northwest and the American Southwest are already carving out distinct whiskey identities, distinguishing themselves from traditional hubs like Kentucky and the Mid-Atlantic.

Texas has always embraced a distinctive pride that goes beyond any particular sector, so it’s no surprise that its whiskey distilleries don’t follow the typical pattern. The Lone Star State is known for producing robust whiskey flavors. However, many consumers hastily categorize all Texas whiskey as overly assertive or excessively oak-flavored. Independent bottlings have shown that this isn’t necessarily true, although particular care is needed to manage the impact of the extreme temperatures on aging.

Garrison Brothers holds the title of the first legal whiskey distillery in Texas. They have developed distinctive production methods over time. Their bourbon, characterized by a wheated mash bill, is aged in barrels ranging from 53 to 15 gallons. While most of their whiskey matures in traditional warehouses, a portion is aged in large metal containers which intensify the already harsh aging conditions.

It might seem straightforward to label this distillery as producing only potent Texas whiskey, but a visit to a barrel selection event quickly challenges this notion. During such an event, seven barrel samples varied significantly in taste, despite originating from the same warehouse. One sample had a grainy profile, another was notably influenced by oak, and another featured a delightful candy sweetness. Ultimately, they chose a sample that stood out with rich coffee and chocolate nuances.

Treaty Oak’s flagship product is Ghost Hill Bourbon.

The surprising variance in flavor turned out to be a recurring theme during this Texas visit. Less than an hour away, Treaty Oak Distilling is also located off US-290 in Dripping Springs. The distillery is in the midst of a change in ownership but has been distilling spirits—including whiskey, gin, and rum—since 2006. The distillery has been located on the site of the former Ghost Hill Ranch since 2016 and sources their local grains from Barton Springs Mill—located on the property.

Like Garrison Brothers, Treaty Oak uses wheat in their mash bill instead of rye. The barrels in their warehouse are palletized in an attempt to reduce the angel’s share, which can approach 30% in the first two years alone. In addition to their flagship bourbon (appropriately named Ghost Hill), there are also a wide variety of single barrels available for on-site purchase. Treaty Oak doesn’t shy away from sourcing whiskey, but appears to be focused mostly on their own distillate.

Working through a flight of expressions and single barrels at the tasting room proved another reminder of the wide range of flavors that can be found from a single distillery. The whiskey ranged from oily and rich to fruity and sweet to spicy and sharp. While they no longer produce rum, they still have some barrels aging in their warehouses with even more varied flavor profiles.

Treaty Oak and Garrison Brothers embody the “big”-ness often associated with Texas culture—operating on sprawling, multi-acre plots of land. This isn’t always the case, though, as urban distilleries find ways to innovate with less physical space at their disposal. Still Austin is located in the heart of South Austin, less than four miles from the Colorado river. Unlike many of the other distilleries in the area, space is a luxury at Still Austin. The distillery sits in the same complex as a brewery, a fitness center, and a building materials supplier among other small businesses. Inside the main building lies a tasting room as well as their distilling operations, including a 42-foot column still made by Forsyths.

Still Austin’s Red Corn Bourbon

Still Austin adopts a unique approach for their distillery tours, beginning with the finished whiskey and tracing the steps backward through its production process. The distillery focuses on maturing whiskey in Texas’ harsh climate, employing innovative techniques to manage the influence of intense heat on their products. One such method includes slow proofing the whiskey to preserve the intricate relationships among the oak, alcohol, and congeners. Additionally, Still Austin uses a technique known as petite eau—originally from brandy production—where fortified water is added to bring the whiskey to bottling strength.

An hour’s drive from Downtown Austin is Milam & Greene, located near Blanco. Established by Marsha Milam in 2017, the distillery crafts whiskey under the guidance of master blender Heather Greene and master distiller Marlene Holmes, who joined in 2018. Unlike other local distilleries, Milam & Greene produce whiskey that is only a segment of their extensive whiskey portfolio sourced from multiple states.

To broaden their product range, Milam & Greene produces whiskey at their Blanco facility and maintains a production partnership with Bardstown Bourbon Company in Kentucky. Despite the remote collaboration, Holmes actively manages distillation processes at both sites. Known for a diverse range of products and flavors, Milam & Greene prides itself on both its blended whiskeys and single barrel offerings.

Amid fluctuating temperatures, Texas distilleries adopt diverse production practices to stand out. Garrison Brothers distiller Russell Hartmann minimizes the significance of weather, stressing that their daily goal is to produce the finest whiskey possible under any conditions.

Warehouse at Milam & Greene, Blanco

Blair Ault, Milam & Greene’s National Brand Ambassador, adopts a detailed perspective regarding the distillery’s interaction with the varying aging environment. “We must keep a close eye on our barrels,” she asserts following a visit to their Texas warehouse. A brief exposure to the harsh midday sun underscored her concern. Particularly during summer, even a few weeks can dramatically impact the optimal aging process of the barrels.

Harry succinctly captures it: “the ethos of Texas whiskey is pioneering.”

Treaty Oak’s Jorge Camacho emphasized an ethos of “tradition and innovation” as guiding principals in the production of their spirits. Treaty Oak’s spirit safe has a plaque with the Japanese word はんそく (反則, Hansoku) on it. The word most commonly translates to “foul play” or illegal actions in a sport, but can also refer to a departure from the norm.

The spirit safe at Treaty Oak emboldened with a Japanese term for uniqueness.

Jason Harry, Still Austin’s Brand Experience Manager, is enthused at the prospect of higher aged Texas Whiskey and agrees that innovation is key. “Texas whiskey is young and there are different ways of embracing the Texas climate,” Harry says. He believes that Still Austin’s careful blending techniques, slow proofing, and upcoming use of petite eau all play into their attempt to tame the wild Texas temperature. “With time and experimentation,” he believes that Texas whiskey can reach double-digit age statements.

Simply put, Harry says, “the ethos of Texas whiskey is pioneering.”

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Dan Aykroyd (center in hat) visits with staff at the Dinosaur-Bar-Que restaurant in Syracuse. From left they are Scott Brown, Lorrie Allnut, Eileen Merritt and Kristy Bigness. Photo courtesy Dinosaur Bar-B-Que.

Syracuse, N.Y. – If a Blues Brother is going to stop in at a Syracuse bar and restaurant, it makes sense that it would be one known as a “smokin’ blues joint.”

Actor-comedian Dan Aykroyd (he was Elwood Blues) spent some time on both Sunday and Tuesday night at the Dinosaur Bar-B-Que in downtown Syracuse.

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Startling new CCTV captures the dreadful instant when a young British father tragically lost his life after being attacked with a vodka bottle during a bachelor party in Prague.

David Richards, aged 31, succumbed to his injuries in a hospital on Saturday following a brutal incident on the previous night in the streets of the Czech capital.

The police have disclosed the footage of the tragic encounter and the events leading to the alleged altercation on a principal street in the city.

An intense verbal argument is visible before the situation escalates into physical violence with another group of tourists.

Video captures a scuffle wherein punches were exchanged prior to one individual purportedly striking David with a vodka bottle.

The Sun has opted not to display the instant where David was struck by the bottle.

David’s devastated relatives have since recalled him as an “absolutely amazing father, partner, son, brother, and friend.”

According to them, he was the “glue of the family”.

“We would describe David as having the heart of a lion.

“He was an extremely family-oriented person. He was the fun one – he always brought the energy.

“He was an absolutely amazing father, partner, son, brother, and friend. There isn’t a bad word to be said about him.”

David’s sister-in-law Tammy Sheehan, cousin Gemma Thomas, and partner Jola Simms revealed he had returned from a family holiday on Thursday, then jetting to Prague on Friday for a friend’s stag do.

By 10pm that night, Jola and Gemma both received a horror call from David’s friend Nathan, who informed them he was in a critical condition.

David’s family members flew into Prague, hoping he would regain consciousness.

But by Saturday afternoon the heartbreaking decision was made to switch off life support machines.

His family insisted he wasn’t in a brawl but rather fell victim to a blind attack.

AFC Abercynon, where David played football, released a deeply emotional statement.

It read: “The world has lost a good man – a father, a son, and a brother.”

“This loss affects us all, but the pain and sorrow that his family is experiencing are particularly profound and personal.

“Dai made a lasting impact on many people at our club and we are profoundly saddened by this tragic loss.

“As a club we are here for any support you need and we are all thinking of you at this sad time. Rest in peace Dai.”

Czech media have reported a 26-year-old man – also a tourist – was arrested outside a hotel after the incident and has since been charged.

The nationality of the alleged attacker is not yet known.

According to Prague Morning, a local English-language outlet, police said the men were part of separate groups who began to argue.

Police spokesperson Jan Daněk stated, “One individual assaulted another by hitting them on the head with a vodka bottle.”

“The force of the blow caused the victim to fall instantly, and he sadly passed away after being taken to the hospital.”

“A 26-year-old man has been charged with grievous bodily harm and disorderly conduct.”

“He faces a possible maximum sentence of 16 years in prison if found guilty.”

More to follow… For the latest updates on this matter, continue to visit The Sun Online.

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One of the best parts about being a bourbon drinker is sharing your whiskey collection and experience with others.

And while sampling bourbon at Kentucky’s distilleries is fun, it’s also easy to host a bourbon tasting in your home.

In honor of Bourbon Heritage Month in September, The Courier Journal checked in with Peggy Noe Stevens, who co-authored the book “Which Fork Do I Use With My Bourbon,” to learn her tips and tricks for guiding guests through a private bourbon tasting. Stevens, a master taster and the founder of Bourbon Women, coached us through what bottles to select, how to set up the tasting experience, what foods to avoid, and even how to welcome someone a little unsure about trying Kentucky’s premier spirit.

Here’s what she had to say about tasting bourbon:

Note: This interview has been lightly edited for context and clarity.

Peggy Noe Stevens: I think it’s so important to understand your audience and guests, and where they are on their bourbon journey. There are so many people that don’t know that bourbon is a whiskey, but not all whiskey is bourbon. You have rye whiskey, Irish whiskey, and Scotch, but bourbon has a unique definition. It was, by an act of the U.S. Congress in 1964, that truly made it a product of the United States, and Kentucky has just always owned that pedigree. Knowing and understanding some of that history can make it interesting for your guests.

Really, 75% of flavor perception comes from your nose and not your palate. The actual aroma of bourbon is so wonderful. It’s very fragrant, and a lot of people don’t know this. You almost want to take in the smell from the outside (of the glass) and pull it to the side of your nostril. When they nose it, it’s just taking short puffs of air and then pulling it away. Then I always like to switch sides and try the other nostril for the nose, because sometimes you’re clearer on one side than the other.

In a tasting of bourbon, advise guests to think of food flavors. So you mentally walk them to their kitchen. Have them think about what fruit tastes like, bananas, apples, oranges, etc. Ask what their spice rack has on it. Cinnamon, nutmeg, allspice, black pepper. When they start to put it in food terms, then they start to connect with the bourbon.

More: What’s the oldest bourbon in Kentucky? 10 of the oldest bottles of bourbon we found

Peggy Noe Stevens: Once your guests understand what a bourbon is, then you can start talking about the different styles of bourbon. It might be a different mash bill, it might be a different distillation process, or it might be different barrel aging. I might choose something that is wheat forward, like Maker’s Mark, or something that’s rye forward with a spicier note like Woodford Reserve, or a malted barley or earthy note like a Buffalo Trace.

When hosting beginners, I would definitely choose different bourbon styles and lower proofs. I would not put a barrel proof in front of them, because I feel like you have to graduate in flavor in bourbon, much how people graduate with how they like the flavor of cheese. They might start with cheddar and then graduate to a goat cheese, and then a heavier cheese like a blue cheese. You have to graduate through flavors so you can really appreciate those very robust flavors in bourbon.

Peggy Noe Stevens: Knowing your guests and where they are on their bourbon journey is number one. Then, select the products, give a good variation, and understand the scene you’d like to create. Do you want to do only Kentucky bourbons? Do you want to choose bourbons by region, or by flavor profile, or are all single barrels? There are themes in bourbon tastings.

I also love to create a tasting map, because that’s their education component. That’s where they’re going to write their notes and understand the bourbon.

I like to use a white tablecloth or white napkins, and there’s a reason for that. When you’re looking at the appearance of the bourbon, that white cloth helps you gain an understanding of its true color, as opposed to using a blue napkin or a white napkin. It helps bring out that color.

I like to have plenty of ventilation because a room can get very heavy after you pour the whiskey. I also like to pour the products 10-15 minutes before the tasting, because this isn’t like wine where you have to decant it, but we sure do need it to open up. The bigger the bourbon and the bigger the proof it has, the more time it needs to open up.

More: Want to try a 120-year-old bourbon? Maybe not! What we learned on our hunt for dusties

Peggy Noe Stevens: Upon graduation, you’re opened to not just various flavors but also different bourbon categories. Choices might include selecting from options like a small batch, a single barrel product, or a barrel proof type. Each categorization falls under the broad spectrum of bourbon. Currently, there’s a trend where immense creativity is seen in barrel finishes and blends. Blends particularly showcase how different mash bills blend to create a singular taste profile, which is quite an appealing aspect.

Peggy Noe Stevens: I believe there’s a significance in variety, usually opting for three types. It’s customary for me to use a tasting mat underneath the glasses, helping in identifying the liquor by sight, while also providing a place for attendees to jot down their notes on appearance, aroma, flavor, and finish.

Peggy Noe Stevens: Water is crucial, whether it’s through the use of droppers or just plain bottles. I prefer water droppers as they are particularly effective in enhancing fruit notes in bourbon by adding a few drops, while also potentially reducing the drink’s proof slightly, clarifying foundational and dominant notes. Bottled water serves well for rinsing glasses between tastings.

It’s a common practice to cover glassware with napkins until all guests are seated; this helps in containing the aroma of bourbon within the glassware, which is beneficial especially in smaller, less ventilated spaces.

I’d also like to share with you what I would not put on the table, as well — nothing fragrant. If you have a beautiful bouquet of flowers that you want to put in the center of your table, I suggest you don’t, because the fragrance of flowers can get in the way of nosing the bourbon.

If I was to serve appetizers prior to everybody being seated for the tasting, you don’t want heavy food such as overly spicy salsa and wasabi peas. Things like that might deaden your palate before your tasting. Milk products and cheese, especially blue cheese, are very pungent and very robust, and can coat your tongue. I just try to stay away from very pungent foods and keep it a little bland for appetizer purposes, so that the flavors will come out more in your tasting.

Peggy Noe Stevens: Sometimes you have to prepare for the spouse or friend that comes along that might not like bourbon, not drink at all, or not appreciate the flavor of the whiskey. But they can always appreciate the history and heritage side, and why the flavors make sense and the production of it all. It is a very natural product to make.

They may like to have bourbon in a different format. They might want to have a cocktail or a mocktail. If you let them have it in cocktail instead of straight bourbon, you may find that’s more approachable. If I’m suggesting a cocktail to someone who is a little more leery of drinking bourbon, I introduce them to the high ball because that’s just ginger ale and bourbon. It’s very refreshing and you can just add a small amount of bourbon. When they enjoy that, they can sip along while everyone else is doing the tasting.

Also adding simple food like cranberries, chocolates, and nuts (that bring out the flavors in bourbon and can complement your tasting), so they can nibble along with everyone else and get a sense of some of the flavors that can be found in the whiskey without drinking the whiskey.

And if they don’t want to taste the product, they can still nose the product and go through that food memory exercise. They may surprise themselves and do a really good job of describing the whiskey without ever tasting it.

Features columnist Maggie Menderski writes about what makes Louisville, Southern Indiana, and Kentucky unique, wonderful, and occasionally, a little weird. Sometimes she writes about bourbon, too. If you’ve got something in your family, your town or even your closet that fits that description — she wants to hear from you. Say hello at mmenderski@courier-journal.com. Follow along on Instagram @MaggieMenderski.

This article originally appeared on Louisville Courier Journal: How do you taste bourbon? Learn how to taste whiskey like a pro

Flaviar brings together award-winning bourbons in one monthly subscription

Flaviar, known for connecting people with unique and hard-to-find spirits, is launching its first bourbon-exclusive subscription service just in time for Bourbon Heritage Month. Dubbed Champions of Bourbon, this monthly bottle delivery offers a curated selection of award-winning bourbons, handpicked to bring a wide variety of high-quality bottles directly to subscribers’ doors. Priced at $49.99 per month, the service aims to appeal to both newcomers and seasoned bourbon drinkers.

To ensure each bottle meets high standards, Flaviar’s selection process starts with a strict criterion: only bourbons that have received either a gold medal at prestigious competitions like the San Francisco World Spirits Competition or a 90+ rating from respected publications such as Whiskey Advocate or Wine Enthusiast are considered. From there, Flaviar’s whiskey experts choose a lineup designed to suit everyone, from those building their first home bar to adding something new to an already extensive collection.

The debut bottle in the subscription is the award-winning Wilderness Trail Kentucky Wheated Bourbon, which took home Double Gold at the 2023 NY International Spirits Competition, cementing its reputation as a top choice for bourbon lovers.

Flaviar’s latest initiative is a nod to the ongoing popularity of bourbon in the U.S., a key ingredient in iconic drinks like the Old Fashioned and Mint Julep. A report from Globe Newswire highlights how this cocktail culture is driving steady growth in the bourbon industry, with predictions of continued strong demand ahead. Through this subscription, bourbon enthusiasts gain access to distinct bottles that may be rare in their local areas.

The Champions of Bourbon subscription not only delivers a monthly bottle to its subscribers but also enrolls them into Flaviar’s loyalty program, where they can accrue points for more spirits, complimentary shipping, and unique merchandise. In celebration of Bourbon Heritage Month, any new subscriber in September will also be eligible to win a bespoke home bar stand, equipped with elegant crystal and copper barware.

Grisa Soba, the co-founder of Flaviar, stated that the subscription was designed to present something distinctive to bourbon aficionados. “We’re passionate about bourbon, and with over ten years in the spirits industry, we felt it was time to introduce a bourbon experience that’s both innovative and engaging. This subscription is our way of delivering top-tier bourbon directly to those who value it most,” he remarked.

In addition to just providing bottles, Flaviar aims for this new service to enrich the bourbon experiences of its subscribers. Whether customers enjoy savoring a finely crafted drink at home or seek intriguing and novel bottles to enhance their collections, Champions of Bourbon offers a convenient platform to discover new tastes and expand their selections.

One Community. Many Voices. Create a free account to share your thoughts.

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