Liquor-articles 1851

Vodka, naturally nearly tasteless, serves as an ideal base for infusing flavors such as garlic. Historically, this practice has been quite common in Russia and Poland, where vodka has been flavored with a variety of herbs, vegetables, and botanicals for centuries. Among the popular variants, Russian bison grass vodka is particularly noted for its distinctive vegetal taste and potential health benefits. Despite the availability of Flavored vodkas in stores, creating your custom infusion at home is simple. For garlic lovers, preparing garlic-infused vodka can offer a delightful new twist to be enjoyed neat or in a flavorful cocktail. A good guideline is to add a whole head of garlic per liter of vodka. You have two main methods to choose from, both yielding delicious results.

Firstly, select a high-quality, smooth premium vodka. For the initial method, start by peeling and slightly crushing each clove of garlic. Insert these cloves into your vodka bottle, secure the cap, and shake well. Store this in a cool, dark environment for a minimum of two days, shaking the bottle daily. After two days, taste the infusion and decide if the garlic flavor meets your preference. For a more intense flavor, continue the infusion process for a couple more days, tasting daily until satisfied. Once perfect, strain the vodka using cheese cloth into a jar, discard the garlic cloves, and return the vodka to its original bottle.

Explore more at 13 Liquors Your Home Bar Should Have

The second method involves pouring vodka into a Mason jar and adding sliced garlic. Allow the garlic to infuse for 24 hours before straining the mixture with a coffee filter to remove the solids and returning the vodka to its bottle. If the flavor is too mild, allow it to infuse longer until it achieves the desired intensity. For those who find raw garlic too overpowering, roasting the garlic before infusing can yield a milder, sweeter result. After perfecting garlic vodka, consider experimenting with other flavors like basil, ginger, rosemary, or even habanero for a spicy kick.

Once you’ve crafted your “vampire defense” vodka, consider the best cocktails to pair it with. A savory direction seems fitting. This garlic-infused vodka will certainly spice up a classic Bloody Mary and its Canadian relative, the Bloody Caesar. Swapping in garlic vodka in place of regular vodka could also turn the James Bond-inspired Vesper Martini into something extraordinary. Given that garlic is a typical ingredient in dill pickles, it’s an intriguing idea to create a Pickle Martini using garlic vodka. A Dirty Martini, which can be made with either gin or vodka, would taste great with the addition of garlic-infused vodka, enhancing its blend with olive juice.

Read the original article on Tasting Table.

Ketel One is putting accessible QR codes on the packaging of its products.

It turns out, food labels can be accessible too.

Vodka maker Ketel One on Monday announced it’s “the world’s first spirits brand” to incorporate accessible QR codes onto its packaging. The company said this endeavor is rooted in inclusivity, noting it makes its vodka more accessible to people who are Blind and low vision. The products are scheduled to be on store shelves later this month.

Notably, the New York-based Ketel One said in its press release the accessible QR codes are detectable by so-called “class-leading accessibility apps” such as Microsoft’s Seeing AI and Be My Eyes. The codes were created by mixed reality company Zappar in collaboration with Britain’s Royal National Institute of Blind People (RNIB).

In an exclusive interview prior to the recent announcement, Zappar’s marketing chief, Dave Mather, shared that his company is focused on enhancing the way people interact with food packaging. He expressed the belief that everyone should have equal access to such information, deeming it a fundamental right. According to Mather, the project started approximately three years ago when Unilever and RNIB began exploring ways to make QR codes more accessible for individuals with disabilities, as Unilever was incorporating them into food labels by the billions. He noted the challenges due to limited space on labels and highlighted Zappar’s role in using their expertise in color schemes and scalable scanning technologies. Mather mentioned in reference to a press release by Ketel One that Zappar’s technology allows QR codes to be scanned from a distance, enabling accessibility tools on smartphones to vocalize the content encoded within the QR code. He credited RNIB for playing a crucial role by offering specialized advice and conducting research to understand not just the technological challenges but also how to present information in a way that is easily understood.

Mather emphasized the growing trend of QR codes and the importance of making them accessible. He discussed the collaborative efforts between Ketel One, Zappar, RNIB, and others as a realization of this need.

Mather added, “There’s a movement towards QR codes on products. By aligning with purpose-driven brands and legislative changes, and working with innovators like Ketel One and Diageo, we have the chance to drive significant impact. Opportunities like this don’t come often… it’s an exhilarating time. This is just the beginning. There’s much more to do, but the prospects are promising.”

Sam Salameh, the Vice President of vodka at Diageo North America, shared Mather’s sentiments.

“At Diageo, we’ve always been driven by innovation and a desire to elevate every consumer’s experience,” he said in a statement provided to me. “When the Nolet family came across this incredible technology over two years ago, we knew it could be a game-changer. By adding AQR technology, we’re not just enhancing the convenience and premium quality of our cocktails, but we’re also working to make them more accessible to everyone. It’s a natural next step in our commitment to delivering exceptional products that cater to all consumers of legal drinking age.”

Salameh continued: “We believe that our products have the power to bring people together, whether it’s for special moments or everyday enjoyment. Implementing AQR technology into Ketel One was an easy decision for us—it allows us to offer a more inclusive shopping experience for consumers who are blind or have low vision. It’s about creating a world where everyone can interact with and enjoy our premium brands.”

When asked about feedback, Mather told me the response to these accessible QR codes because “we’re moving the needle at all.” He acknowledged that viewpoint is a low bar, as it represents a sad state of affairs for inclusivity—but it’s notable nonetheless. People in the blind and low vision community, he said, are ecstatic because the technology enables them to shop with agency and autonomy and live independently.

“I think that sense of empowerment and access that information is incredibly compelling,” Mather said. “We know that to be true. I think that’s a really interesting thing as well.”

Looking towards the future, Mather said the retail environment is ripe for disruption in terms of how to make them more accessible to the disability community. Common tasks like moving about different aisles, he said, can be augmented with the kind of technology used to build the QR codes. Mather was cagey about an in-progress partnership around this idea, but was enthused about what he and team are working on. As to accessibility generally, Mather said it’s an area that Zappar is “extremely passionate about” and that the company is fortunate to work with partners like Unilever and Diageo who are similarly impassioned. The plan long-term. Is to keep engaging with the disability community with the mission of serving them to the best of their abilities, because Mather reiterated the notion that access to technology is a fundamental human right. QR codes may seem like small details to the masses, but making them accessible turns the profundity meter up significantly.

“If enough people do enough meaningful things in the world, then change can happen,” Mather said.

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Two glasses of bourbon clink together in celebration. At the recent IWSC American whisky Judging, four American whiskeys captured Gold Outstanding medals.

The International Wine & Spirits Competition (IWSC) bestowed Gold Outstanding medals on four American whiskeys, while 23 others received Gold medals during the North American whiskey judging. This event, taking place in Kentucky during the week of September 9th, was the first of its kind to be held in North America by the IWSC. Over 300 whiskey expressions earned medals, with the four top medalists each scoring notable 98/100 points.

The standout bourbon, and sole recipient of a Gold Outstanding medal, was Kentucky Peerless Distilling Company, Toasted Kentucky Straight Bourbon Whiskey, No-Age Statement, 55.5% ABV, 750 ml.

According to the official IWSC Judging Panel, this whisky was rated as “outstanding,” highlighting its exceptional qualities.

… opens with captivating aromas of rich oak integrated with vibrant orchard fruit and warm cinnamon. The palate reveals layers of caramel, delicate nuttiness, and a hint of pepper, all enveloped in a creamy embrace. A wonderfully extended finish with complex notes of both grain and barrel.

These results supplement an earlier judging of American whiskies in June in the United Kingdom.

The top American rye whisky was Bulleit Frontier Whiskey, Bulleit Rye 10 YO American Straight Rye Whiskey, 45.6% ABV, 750 ml.

The IWSC Judging Panel described the whiskey as featuring aromas of:

rich caramel and warm leather with whispers of green tea and lively cinnamon spice. A velvety mouthfeel reveals layers of dark cherry and blackcurrant, leading to a bright, chocolate-orange finish and delightful rye spice.

The top-ranked blended whisky was Coors Spirits Co., Five Trail Barrel Proof Batch 003 Blended American Whiskey, 58.1% ABV, 750 ml. Coors Spirits, a subsidiary of the Colorado-based beer titan, has been steadily winning awards in international spirits competitions.

The IWSC Judging Panel described the whisky as featuring:

Big enticing aromas of malted cereal, sweet creamy milk chocolate and crisp red berries. The deliciously silky palate drips with the flavors of candied spiced nuts. A gorgeous mouthfeel that boasts a satisfyingly velvety finish.

The top American Single Malt was Virginia Distilling Company, Cabernet Cask Select American Single Malt Whiskey, 46.5% ABV, 750 ml.

The IWSC Judging Panel described the whisky as:

Solid, well-crafted, and well balanced. The nose reveals a captivating medley of savoury herbs and subtle vegetal notes, inviting exploration. On the palate, vibrant red grape and raisin harmonize beautifully, culminating in a smooth, well-integrated finish that lingers delightfully.

Fourteen bourbon expressions won Gold medals. The list of winners included familiar names and newer craft distillers, with several unexpected victors among the Gold medal recipients.

Ammunition Wine & Whiskey, Ammunition Straight Bourbon Whiskey; Garrard County Distilling Company, All Nations Kentucky Straight Bourbon Whiskey; Lawrenceburg Bourbon Company, One Cask Kentucky Straight Bourbon Whiskey; Heaven Hill Distillery, Elijah Craig Barrel Proof C923 Kentucky Straight Bourbon Whiskey; Nelson’s Green Briar Distillery, Reserve Bourbon; 15 Stars, Triple Cask II Kentucky Straight Bourbon Whiskey; and Luxco – Ross & Squibb Distillery, Remus Gatsby Reserve 15 Year Old Straight Bourbon Whiskey;

Elgin Distillery, Arizona Straight Bourbon [Rye 24%], was one of the few non-Kentucky or Tennessee-based distillers to win a Gold medal, as was TX Whiskey, TX Straight Bourbon Whiskey.

Also winning a Gold medal was Peg Lake Porker Spirits, Tennessee Straight Bourbon Whiskey White Label; Blue Run Spirits, Blue Run Reflection II Kentucky Straight Bourbon Whiskey; Blanton Distilling Company; Blanton’s Straight From The Barrel Single Barrel Kentucky Straight Bourbon Whiskey; O. H. Ingram River Aged Whiskey, 2024 Flagship Kentucky Straight Bourbon Whiskey; World Whisky Society, Doc Holiday; and Kentucky Peerless Distilling Co., High Rye Bourbon Kentucky Straight Whiskey.

See the IWSC website for a complete listing of all of the medalists.

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11 barrels of ‘Refuge Manx Rum’ have been securely stored at the iconic monument for nearly a year

Recently, a team from The Fynoderee Distillery welcomed Lieutenant Governor, His Excellency Lieutenant General Sir John Lorimer, Lady Lorimer, and their guests at Conister Rock to examine the 11 barrels of Fynoderee’s maturing Refuge Manx Rum, placed within the Tower of Refuge last September.

The Refuge Manx Rum represents the peak of a fundraising collaboration Fynoderee launched with the RNLI to honor the Isle of Man’s significant contribution to establishing the lifesaving organization by Sir William Hillary 200 years ago.

The visitors at the Tower sampled the new rum directly from the barrels, (which at 45% ABV certainly warmed the bones), and were briefed on the intricate process involved in crafting this unique rum at Fynoderee’s distillery in Ramsey.

They were also briefed on the impressive logistical feat of manoeuvring the heavy barrels into position and safely securing them for what has been nearly a year under lock and key inside the iconic monument.

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Fynoderee Distillery’s head mixologist, Ryan Corlett, was present to craft ‘Refuge Rum Old Fashioned’ cocktails, which were savored on the shingle beach facing the tower.

As the tide climbed, Ramsey harpist Arabella Ayen played Manx music for the gathered guests, marking possibly the first time music was performed on Conister Rock.

Fynoderee co-founder Tiffany Kerruish expressed: ‘We are very grateful to His Excellency and Lady Lorimer for their enthusiasm and backing of this venture, thus we were thrilled to host them on this outing, enabled by Jason Flemming and Phil Adams of Sea Eagle Rib Charters.’

“What began as Paul’s quirky concept has, thanks to the cooperation of numerous contributors, advanced to the point where we now relish the outcomes of our hard work.”

“As anticipated, spending a year in the Tower’s moist, saline-rich stonework has endowed the dormant spirit with a rich, historic nautical essence, creating an exceptional and savory golden Manx rum characterized by notes of toasted oak, vanilla, salted caramel, and bourbon.”

“We are nearing the announcement of the pre-sale for our historic, limited edition ‘Refuge Manx Rum’. We encourage everyone interested to subscribe to our newsletter to receive early notifications.”

Paul Kerruish further noted, “The forthcoming tasks remain daunting – what was stored in the Tower must now be removed, and we have plans to extract the barrels in the next few weeks.”

‘They will be brought back to the distillery in Ramsey for disgorging, cutting to a bottling strength of 45% abv, bottling, and then labelling.

‘We are going to be presenting Refuge Manx Rum in bespoke individual wooden crates with a commemorative booklet.

‘20% of all sales will be donated by Fynoderee to the RNLI so we really hope that the public will get behind us and make Refuge Manx Rum the Christmas present of choice for 2024.’

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Hailing from Schiedam, Holland, Ketel One vodka stands as a prominent figure in the spirits industry. Particularly favored by bartenders for its mixability, Ketel One was established in 1983 by the Nolet family’s 10th generation, well-known for their historical Nolet Distillery. The creation of Ketel One was driven by the ambition to craft the ideal vodka for cocktails. Even after several decades, the brand stays at the forefront of innovation within the alcohol and bar industry through its introduction of different flavored vodkas such as Citroen, Oranje, and the Botanical series.

These Ketel One flavors complement a diverse array of other popular vodka brands, stretching from names like Smirnoff and Svedka to Absolut. Flavored vodkas are primarily utilized to enhance the tastes in mixed drinks, extending from fruity to citrus profiles, and experimenting with unique combinations such as orange blossom or cucumber with mint.

For enthusiasts keen on discovering the ideal Ketel One vodka tailored for their tastes, I will evaluate the brand’s current offerings. I’ll analyze these options based on their intricate flavor combinations, ultimately selecting the top recommendation. Even if vodka is not usually your favorite spirit, the top contender on this list might just sway your preference.

Some recommendations are based on firsthand impressions of promotional materials and products provided by the manufacturer.

Read more: 13 Liquors Your Home Bar Should Have

Ketel One Citroen vodka is crafted with four types of lemon and two types of lime, aiming to achieve a spirit that’s fresh and rich in citrus flavors. However, it disappointingly doesn’t hit the mark of being fresh or tasteful. The citrus nuances are subdued by the 40% alcohol content, resulting in an 80-proof vodka that is dominantly alcoholic in taste.

The appearance of the Citroen bottle is visually pleasing, featuring a frosted glass look with splashes of yellow adding vibrancy. Yet, upon opening, it releases a strong smell resembling citrus-scented nail polish remover. This aroma confirms the dominance of alcohol in this vodka, echoed by its flavor. The taste of citrus is faint, lacking distinct notes of lime or lemon.

This vodka could potentially be suitable for a martini with a twist if that’s your preferred cocktail, as it won’t overpower the drink with lemony flavors. The addition of vermouth and a lemon garnish might help soften the vodka’s harshness. Nonetheless, drinking this vodka straight is less than ideal; it’s far from the smooth experience advertised by the brand, feeling more burning on the tongue and unpleasant on the nose when consumed on its own.

Ketel One’s orange vodka skillfully blends Valencia and mandarin oranges, enhancing the brand’s range with a more vibrant and distinct orange freshness. Oranje possesses a potent orange scent that introduces a tropical nuance to its flavor profile, while maintaining a 40% alcohol by volume. This flavor profile makes it an ideal choice for summer drinks, presenting a welcoming mild sweetness upon opening.

Compared to the Citroen variety, Oranje is noticeably smoother, making it potentially more suitable for drinking neat or over ice. The subtle sweetness is likely attributed to the Valencia oranges, known for their balanced sweet and tart characteristics. These oranges retain their sweetness after being exposed to air, unlike others that might turn bitter. This characteristic makes them a popular choice for orange juice, and in Oranje, they ensure a lasting sweetness throughout the consumption of the bottle.

While the mandarin element is subtler, it enhances the tropical scents of this vodka, as mandarins are often noted for their citrusy, floral aroma. Although the two orange varietals are blended smoothly, they distinctly contribute to creating a singular, enjoyable flavor in Ketel One Oranje.

In line with Ketel One’s Botanical series, the peach and orange blossom variant also boasts natural flavoring without the use of artificial additives. Like other spirits in this series, which all possess a 30% alcohol by volume, these flavored vodkas contain no additional sugar. Despite the absence of extra sugar, the pronounced peach flavor remains pleasant and satisfying to drink.

Scents play a crucial role in setting the first impression of various foods and beverages, and Ketel One has successfully captured this essence with their bottle. The aroma of this flavored vodka is akin to a warm, tropical, fruity candle, enticing like a carefully mixed beverage tempting you to indulge. Although the scent is more pronounced than the flavor, this peach and orange blossom variant stands out as the smoothest and most palatable in their flavored range to date.

The distillation process includes botanicals to embed the peach and orange blossom flavors directly into the vodka. While the orange blossom is subtle, its absence isn’t felt due to the dominant and delightful peach flavor. This makes it enjoyable straight, without the need for mixing. Nevertheless, it would also complement a sweet cocktail, such as a cosmopolitan, enhancing the versatility of the Ketel One Botanical for various drinking preferences.

Ketel One Botanical Grapefruit & Rose vodka is also a top contender, equally celebrated for its aroma and flavor. The fragrance features a floral note from the rose paired with a prominent grapefruit presence. Yet, in taste, it is the rose that dominantly flavors the vodka, bordering on overwhelming but maintaining a delightful balance. This rose flavor addition enriches the beverage.

You will notice a subtle sweetness in this vodka that contributes to its overall smoothness, making it suitable for neat consumption or served on the rocks. For those who prefer mixed beverages, it blends superbly into a cosmopolitan due to its floral and sweet notes that align well with the cocktail’s character. Like the other Ketel One variants, the pleasant and strong aroma enhances the drinking experience, with the grapefruit and rose vodka tasting as enchanting as a high-quality candle smells.

If you’re a fan of unflavored spirits, you’re in luck. At 40% ABV, the original Ketel One Family Made Vodka bottle stands strong among its flavored counterparts — proving that simplicity often prevails. This traditional vodka is characterized by a smooth texture and a crisp taste. It’s comparable to the brand’s Botanical Cucumber & Mint, albeit less intensely vegetal.

Vodka is generally known for its neutral flavor profile, and this Ketel One bottle is no exception. It offers a smooth, almost creamy texture, with the taste of alcohol being distinct yet not overpowering. Hence, it serves as an excellent base for any cocktail, ranging from espresso martinis to bloody marys. Ultimately, the quality of vodka is enhanced by the flavors with which it mixes, and Ketel One has nearly perfected its original formula, making it an ideal choice for vodka-based drinks.

The Ketel One Botanical Cucumber & Mint vodka stands out due to its versatility and broad appeal. Its aroma is predominantly vegetal, so much so, it’s reminiscent of tequila. This makes it an attractive option for tequila lovers who are exploring vodkas, whether it be for an evening or a more permanent switch.

Initially, I anticipated a robust mint flavor, but it turned out to be quite the opposite. The cucumber leads the flavor profile, rendering this vodka exceptionally refreshing and suitable for neat consumption. The mint adds a subtle zest, enhancing the balance and roundedness of the flavors. This flavored vodka is perfect for a vodka-based mojito recipe or to innovate a spritz cocktail. Its refreshing nature was a pleasant surprise, striking a perfect balance between maintaining vodka’s simplicity and infusing excitement into each sip. Among all the Ketel One varieties, this one is my top preference.

Each variety of Ketel One vodka was sampled neat after being chilled. The most appreciated flavors were those with a balanced taste profile, smooth on the palate, emphasizing the neutral character typical of vodka over the alcoholic bite. Flavors that seemed most adaptable—suitable for mixing in various cocktails or enjoyable on their own—received the highest ratings. Preference was also given to those flavors I would revisit and recommend as staples for vodka enthusiasts or those new to vodka.

Read the original article on Tasting Table.

For whiskey lovers, perusing the kaleidoscope of light amber to darker mahogany spirits in the liquor store is an experience to relish. Seemingly endless choices fill the shelves, but only one will end up filling your glass. Understanding this, a touch of FOMO commonly creeps in. With so many options, how can you determine which one you’ll enjoy the most? Which browns are best, and can you know if a whiskey is good just by looking at it?

To get answers, Foodie contacted Chris Blatner, an executive bourbon steward, founder of Urban Bourbonist, LLC, and the executive director of Bourbon Charity. One of the first two things Blatner searches for when picking out a whiskey is where it came from. He says, “I am always looking to see where the bourbon was made, the state of origin, as well as the distillery that made it. This will give you some clues as to the quality of the product.”

Contrary to what some believe, bourbon does not have to be made in Kentucky. It can only be made in the United States, but different states distill it under varying conditions. Cold winters and hot summers in the Bluegrass State create an optimal environment for aging the liquor that accents its sweeter notes. States with more arid conditions experience different environments during distillation, which affects the interaction between spirit and barrel and therefore the final flavor profile. After you’ve learned where a whiskey comes from, Blatner also recommends taking a look at the age listed on the label.

Read more: The Sweet Reason Mexican Coca-Cola Tastes Different

Most folks understand that the longer a spirit ages, the more flavor aging barrels impart to the liquid. “I’m also looking for an age statement,” says Blatner. “Typically I want my bourbon to be at least 4 years old which is a minimum amount of time in a barrel to start taking on some nice flavors and transform into a quality product to drink.”

While some whiskeys come with a no-age-statement printed on the label, many others proudly display how long the liquor has matured before it was released for distribution. Older varieties are not necessarily better whiskeys, but the aging process does help to soothe some of the harsher flavors detected in younger spirits. The precise amount of time it takes for bourbon and other similar liquors to reach peak drinkability varies, but many believe that bourbons are just right after maturing for between four and eight years.

The type of barrel the spirit ages in also affects the flavor profile, but no matter the kind of barrel used to mature the liquor, it takes time to develop the delicate sweet notes expert connoisseurs long for when they take that first sip. While we’re often urged to not judge a book by its cover, when it comes to whiskey, it would serve you well to take a gander at the label before making your final decision on what to take home.

Read the original article on Foodie.

The Virgin Islands received nearly $31 million less in rum cover-over payments for 2025 than it received in 2024, as announced by the U.S. Department of the Interior on Thursday.

The anticipated rum tax rebate for 2025 amounted to $181,068,638, which was $30,970,946 less than the $212,039,584 sent for 2024. The amount received in 2024 was $14 million less than what was allotted in 2023. Links to more information about these figures can be viewed here for 2024 and here for 2023.

According to the territory’s Revised Organic Act, essentially acting as the constitution, any excise tax collected on rum produced in the Virgin Islands and exported to the mainland U.S. is transferred back to the Virgin Islands. Every year, the V.I. government provides an advance estimate of these rum excise taxes to the Interior Department’s Office of Insular Affairs, to facilitate a payment by September of each fiscal year.

Adjustments to these payments are calculated and issued based on the advance amounts from rum excise taxes derived from the Virgin Islands against the actual receipts collected by the federal government. For the fiscal year 2025, the advance payment to the V.I. government was calculated using the rate of $10.50 per proof gallon.

The rate had been capped at $10.50 since 1984, with brief fluctuations.

The rate changed to $13.25 in 1999 but required annual approval by Congress, making the territory’s financial planning uncertain. The federal Bipartisan Budget Act of 2018 set the per-gallon rate to $13.25 for five years following the back-to-back Category 5 hurricanes of September 2017, but that expired at the end of December 2021.

Governors and congressional delegates have long pushed for a higher rate, with Gov. Kenneth Mapp advocating shortly before the storms.

The per-gallon rate is crucial as legislation was signed into law in February 2022 to use the cover-over funds to stabilize the Government Employees’ Retirement System, projected to run out of funds by October 2024, according to GERS actuary Segal and Company.

Angel Dawson, the administrator of GERS, communicated that his estimates showed a significant reduction in the rum cover-over revenue, amounting to $47.4 million less than the previous year.

“We do not possess specific details about this issue yet. Nonetheless, it warrants attention for GERS, which anticipates receiving about $158 million on October 1 through a ‘funding note’ from the yearly cover-over revenue,” Dawson explained via text on Friday evening. “It seems GERS will face a shortfall again. Our actuaries predict we can sustain liquidity until at least 2036 with our current financial setup. However, they also suggest that our capacity to maintain retiree payments could become critical between 2037 and 2039 should the funding note fall short for another two years.”

Dawson highlighted that GERS achieved an investment return of $124 million in less than two years, which is a 31 percent increase from $400 million in September 2022 to $524 million by July.

“However, as I presented to the Virgin Islands Legislature just last week, our marketable assets could have been at least $34 million higher if we had received the complete allocation from the ‘funding note’ last year. When considering the time value of money and lost opportunity for investment income, the actual loss would have been even more significant,” Dawson added.

Neither the offices of Governor Albert Bryan Jr. nor Delegate to Congress Stacey Plaskett responded to requests for comment about the Interior Department’s announcement.

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The Virgin Islands received nearly $31 million less in rum cover-over payments for 2025 than it did in 2024, the U.S. Department of the Interior announced Thursday.

The estimated rum tax rebate for 2025 was $181,068,638 — $30,970,946 less than the $212,039,584 the territory was sent for 2024, which was $14 million less than allotted in 2023.

Under the territory’s Revised Organic Act, which serves as the territory’s constitution, any excise tax collected on rum manufactured in the Virgin Islands and exported to the mainland United States is transferred to the Virgin Islands. The government of the Virgin Islands provides an advance estimate of rum excise taxes to the Office of Insular Affairs at the Interior Department each year to facilitate a payment by September of every fiscal year.

Adjustments are made based on the initial estimates from rum excise taxes originating from the Virgin Islands versus the actual receipts collected by the federal government, as stated in a release. The fiscal year 2025 advance payment to the Virgin Islands government was calculated at a rate of $10.50 per proof gallon.

This rate has been fixed at $10.50 since 1984, although there were temporary changes.

The rate was increased to $13.25 in 1999 but required annual congressional approval, which made financial planning for the territory challenging. The Bipartisan Budget Act of 2018 established the per-gallon rate at $13.25 for five years after the consecutive Category 5 hurricanes in September 2017, but this provision expired at the end of December 2021.

Governors and congressional delegates have long pushed for a higher rate, with Gov. Kenneth Mapp making such a plea just weeks before the storms.

The per-gallon rate is of particular importance since legislation was signed into law in February 2022 to use the cover-over funds to stabilize the Government Employees’ Retirement System, which was forecast to become insolvent by October 2024, according to GERS actuary Segal and Company.

Angel Dawson, administrator of GERS, said his calculations had an even deeper cut to the rum cover-over. He puts the figure at $47.4 million less than last year.

“We do not yet have any details regarding this matter. However, it is of concern to the GERS, which is scheduled to receive approximately $158 million on Oct. 1 under a ‘funding note’ paid by the annual cover over revenue,” Dawson said by text Friday evening. “From all appearances, the GERS will, once again, be short-changed. While our actuaries project that we will remain liquid through at least 2036, given our present financial structure, they also forecast that the system’s ability to continue paying retires will be threatened between the years 2037 and 2039 if we were to experience just two more years of funding note shortfalls.”

GERS put together a $124 million investment return in less than two years, increasing 31 percent from $400 million in September 2022 to $524 million in July, he said.

“However, as I testified to the Virgin Islands Legislature just last week, our marketable assets would have been at least $34 million higher had we received the full amount pledged under the ‘funding note,’ last year. Given the time value of money and the accompanying lost investment revenue opportunity, in actuality the amount would have been even greater,” Dawson said.

Neither the offices of Gov. Albert Bryan Jr. nor Delegate to Congress Stacey Plaskett responded to requests for comment about the Interior Department’s announcement.

A story of assumed teenage misbehavior has a tasty twist.

On Aug. 25, Stacey (@StaceyCKs1) shared an anecdote about the alleged incident that went viral on X, garnering nearly 17 million views as of this writing. In a succession of posts, the mother wrote about the mystery surrounding a depleting bottle of alcohol in her liquor cabinet.

Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?

— StaceyCKS (@StaceyCKs1) August 25, 2024

“Noticed that my vodka supply was dwindling,” the mom of three wrote. “Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka ‘several times’ over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?”

“It’s really good, too. She crushed it,” she added in a follow-up post.

Her kid, likely noticing the attention her mom’s post was getting, also chimed in a few hours later.

She wants it known that she didn’t “guiltily confess” to anything. “I just answered the question.”

Sorrrrrry. My bad.

— StaceyCKS (@StaceyCKs1) August 26, 2024

“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” Stacey wrote. “Sorrrrrry. My bad.”

Stacey did not respond to TODAY.com’s requests for comment.

Naturally, people had questions — one X user asked how Stacey took so long to notice culinary greatness happening right under her roof.

The mom explains in subsequent posts that while she was home working the other times her kiddo made the penne, she doesn’t like pasta.

“She was making enough for her and her brother,” Stacey wrote, adding that her daughter would make the saucy dish for lunch or as an after-school snack. “They’re pretty good about cleaning up after themselves.”

After someone remarked that it’s good Stacey’s daughter didn’t replace the taken vodka with water (a classic teenage maneuver), the mom replied, “She wasn’t trying to hide what she was doing. These kids are different than we were. 😂”

I risked it all, taking a screenshot of a Snapchat message she sent me. She made it again after school yesterday. It’s her current “hyper fixation” meal.

— StaceyCKS (@StaceyCKs1) August 27, 2024

Stacey also said her daughter was using the “GOOD stuff” — aka Grey Goose — for the pasta because “that one was open.”

In addition to sharing the recipe (“A shallot and some garlic sweated in olive oil and a tablespoon of butter, a can of tomato paste, some Calibri chilies, maybe 10 ounces of San Marzano tomatoes, 2 cups of heavy cream, a cup of fresh parm, 2 tablespoons of vodka”), Stacey also posted a photo of her daughter’s latest “hyper fixation” meal.

Penne alla Vodka by Anthony Contrino

Those in Stacey’s replies were generally tickled by the whole situation.

“Very 14 year old coded 😂,” wrote one X user.

“This is the best possible outcome for this scenario. 😂,” posted another.

“Buy the child another bottle!” yet another jokingly wrote.

Social media’s obsession with pasta alla vodka remains strong. Supermodel Gigi Hadid’s fiery iteration of this recipe went viral in 2020 after she shared detailed instructions on her Instagram story amid the lockdown.

Stacey responded to a user on X stating that she believes her daughter discovered the recipe through Hadid.

The popularity of Hadid’s version has exploded, with numerous influencers on TikTok, Instagram and YouTube replicating the dish continuously over the years.

You can still find Hadid’s original recipe in her Instagram highlight “From My Kitchen II,” which also includes recipes for focaccia and monkey bread.

In 2023, Heinz and Absolut were inspired by Hadid’s viral recipe to team up for a vodka sauce.

That same year, Sofia Copolla’s daughter Romy Mars went viral for making the dish because she was grounded for trying to charter a helicopter from New York to Maryland using her father’s credit card to have dinner with a friend.

Teenage rebellion seems different these days — and it appears to involve a lot more pasta.

This article was originally published on TODAY.com

On a balmy evening in Woodstock, New York, in August, the melodies of Hozier filled the air as he sang his popular track “Too Sweet,” reflecting on the contrast between him and a love interest he considers too saccharine for his tastes.

As described by Hozier, he distinguishes himself by preferring his whiskey straight, his coffee without sugar or cream, and late nights over early evenings.

Amid the performance at Bethel Woods Center for the Arts, where the historic 1969 Woodstock Music Festival occurred, I was accompanied by Andy Wahl, co-founder of Ammunition Wines and Whiskey. He shared insights about whiskey and suggested ways to savor Hozier’s beverage of choice.

While Hozier favors his whiskey neat, I enjoyed the concert sipping a whiskey sour—a blend of whiskey, lemon juice, and sugar. Wahl explained that whiskey is not only versatile, appreciated neat, with ice, or in cocktails, but also pairs well with various meals, enhancing both light appetizers and robust dinners.

One common misconception about whiskey drinking, as pointed out by the founder of Ammunition, is believing there’s a correct or incorrect way to enjoy this beverage.

“Enjoying whiskey should be a relaxed activity with friends or family,” Wahl humorously remarked, adding that his main advice for beginners is to “explore their tastes.”

According to Wahl, becoming adept in whiskey appreciation simply requires understanding your preferences. “Judge for yourself and make decisions that enhance your sophistication and knowledge as a whiskey aficionado,” he suggested, emphasizing that there’s no singular method to enjoy whiskey.

However, Wahl did share that some approaches to savoring whiskey might be more enriching, especially how one smells it. Contrary to wine tasting techniques, when drinking neat whiskey, he suggests “allowing the aroma to rise gently by keeping the glass a few inches from the nose.” Following the olfactory experience, a subtle sip to let the flavor settle on the palate is recommended.

And just because Hozier enjoys his whiskey neat doesn’t mean you have to, as the addition of an ice cube is the perfect way to make the spirit more palatable.

“While drinking neat certainly is preferred by a lot of connoisseurs these days, it isn’t a requirement,” Wahl said. Take, for example, the brand’s Ammunition Bourbon and Rye, which is 90 proof and 45 percent ABV.

According to Wahl, with this slightly higher than normal alcohol proof, pouring the whiskey over an ice cube and slowly enjoying the drink over an hour “makes it really the perfect balance of water, oils, aromas and flavors.”

However, when it comes to whiskey, there’s one pairing that Ammunition Whiskey’s founder swears by: good company. “Like any refined and delicious whiskey, Ammunition Straight Bourbon should only be paired with the best of friends, family, and colleagues,” he explained. “Whether you are drinking neat, over ice, or mixed with a splash of coke, when drinking the finest whiskies they should only be enjoyed, cherished, and paired with the people you love and respect the most.”

Beyoncé is not the only celebrity involved with this distinctive and tasty whisk(e)y.

Don’t judge a whiskey by its bottle—though in this case both bottle and whiskey are quite appealing.

The spirits world is abuzz about the latest celebrity whiskey to come down the well-worn celeb-booze pike, and with good reason. It’s the first whiskey of its kind from one of the brightest lights in the industry. A star since before the turn of the millennium who just keeps going, with each new release another piece added to a glorious mosaic of a singular career. And this time, Beyoncé’s selected him to help lead her newest business venture.

Of course, I’m kvelling about Dr. Bill Lumsden, Moët Hennessy’s “director of whisky creation,” who’s almost as big in Scotch whisky circles as Beyoncé, his collaborator on SirDavis American Whisky, is in, um, just about every other circle. Dr. Bill is in charge of two very different Moët-owned brands—Glenmorangie, a sweet, creamy Speyside malt, and Ardbeg, a big, bold and smoky peated malt from Islay. Lumsden is affectionately called “the mad scientist of whisky” because he never stops experimenting with malting techniques, aging methods, cask finishes, you name it. Hardly a year goes by without at least a couple of new Glenmo and Ardbeg expressions, sporting names like A Tale Of The Forest and Heavy Vapours, many of them tweaking the signature flavor profiles to a greater or lesser degree.

Lumsden, hailing from Scotland, possesses a distinct accent that underscores his heritage. He shares a love for lesser-known pop music remixes, including one of a Prince song. Despite his musical tastes, Lumsden had never ventured into crafting American whiskey, until he crossed paths with Beyoncé. Known widely by her first name, Beyoncé, or Beyoncé Knowles-Carter for formalities, took inspiration from her great-grandfather, a Prohibition-era moonshiner, to create her own whiskey. Drawing on her influence, she enlisted Lumsden to bring this vision to life.

The product of their collaboration is SirDavis, a standout whiskey exceeding mere adequacies and presenting itself as one of the year’s most compelling tastings. Its unique makeup consists of 51% rye and 49% malted barley, deviating from typical American recipes. This no-age-statement whiskey was finished in sherry casks, likely contributing nuances reminiscent of either Oloroso or Pedro Ximenez, and is bottled at 44% ABV.

Although typically skeptical of celebrity-endorsed spirits, I admit that SirDavis aligns with Lumsden’s high standards and aptly honors Beyoncé. Labeled as “American Whisky,” the spelling hints at a Scotch influence, distinguishing it from typical American whiskeys. Initial tasting notes include dark fruits, clove, and roasted nuts, courtesy of the barley and sherry, while the rye introduces a spicy backend, blending seamlessly with the other elements.

Is it a rye whiskey for Scotch lovers? A single malt for rye fans? A dram to convert whiskey agnostics who bought it for the Beyoncé connection? Yes, yes, and yes. At $90 for a (very attractive) bottle, it’s not cheap, but it’s beautifully packaged…and it tastes great while Cowboy Carter is on.

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