Liquor-articles 1905

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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Like us on Facebook at www.facebook.com/thesun and follow our main Twitter account at @TheSun.

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.

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Eggnog is a beloved traditional beverage, a rich concoction synonymous with wintry comfort and holiday gatherings. The classic eggnog is often made with brandy or rum, but that has not prevented innovative twists on this quintessential holiday drink. A delightful variation includes substituting rum with tequila, adding a unique flavor that complements the creamy texture of eggnog.

Jeffrey Morgenthaler, a renowned bartender and visionary from Portland, has been instrumental in popularizing this modern twist on traditional eggnog. Known for his creative cocktail transformations—such as replacing tequila with Jägermeister in margaritas—Morgenthaler has effectively introduced tequila into the realm of holiday favorites. His experiments with various spirits have resulted in a refreshing take on the eggnog, using tequila to enhance its flavor profile.

Morgenthaler’s recipe, along with others inspired by his innovation, typically uses añejo or reposado tequila, enhancing the eggnog with notes of vanilla, cinnamon, and fruit. These elements seamlessly mesh with the typical custard-like base of eggnog, elevating the traditional spice flavor and introducing a citrusy zest that perfectly counters the drink’s rich undertones.

To explore more about essential spirits that could enhance your home bar, read more here: 13 Liquors Your Home Bar Should Have

The first step to making this rum swap is choosing the right tequila. There are six different types of tequila, largely differentiated by how long they’ve been aged. You could use white, or unaged, tequila, and you’ll still get some nice fruit and spice notes. But without time in oak barrels, the warmer, sweeter qualities that perfectly match eggnog won’t be present. You’d want to add another spirit or liqueur for more depth, which we’ll come to in a moment. Reposado tequila is aged for at least two months, añejo for a minimum of a year. With their oak, caramel, and vanilla flavors, plus their brighter fruit characteristics, they’re a better match for rum and even a complex upgrade.

You can, as mentioned, also bring in another type of alcohol to further play with eggnog’s flavor profile. Morgenthaler’s, for example, utilizes sherry, a Spanish fortified wine that ties eggnog back to centuries of tradition — Europeans drank eggnog with sherry as early as the 1600s while rum took center stage in America because it was to get. Sherry would bring a dry-finishing, nutty quality to tequila’s vanilla sweetness and fruit brightness. You could also play up that richness-tempering brightness with an orange liqueur, or bring in decadent, roasted-sweet notes with a coffee liqueur. Tequila and any other booze you decide to add can go right into your easy homemade eggnog recipe, or can be stirred into some of the best store-bought eggnogs.

Read the original article on Tasting Table.

1 stick unsalted butter

2/3 cup sugar, plus 2 tbsp for topping the cake

2 eggs

1 tsp vanilla extract

1/4 cup rum

1 cup flour

1 tsp baking powder

Pinch salt

About 1 quart diced apples (3 small or 2 large apples, peeled, cored, and diced into 1/4 inch chunks)

Powdered sugar, for topping

Grease a 9 inch cake pan or springform pan.

In a stainless skillet, melt the butter over medium heat. Avoid using a dark-bottom pan as it makes it hard to see the butter’s color. Continue heating until the foam lessens and the butter begins to brown, releasing a nutty and toasty aroma. Once the butter has browned and bits at the bottom of the pan have darkened, quickly pour it into a metal or glass mixing bowl to cool and halt further cooking. Allow it to cool to room temperature.

Combine 2/3 cup of sugar into the browned butter, then mix in the eggs, vanilla, and rum. In a separate small bowl, combine the flour, baking powder, and salt. Carefully mix these dry ingredients into the wet mixture using a spatula until it forms a thick batter. Fold the apples into this batter and place it into the cake pan you prepared. Even out the surface of the batter and lightly sprinkle 2 tbsp of sugar on top. Place in the oven and bake for 30 minutes, or until a toothpick comes out clean from the center and the surface is nicely golden and crackly.

For each serving:

1/2 cup old fashioned oats

1/2 cup milk of your choice

1/2 cup grated apple (approximately 1/4 of a large orchard apple)

1/4 tsp cinnamon or pumpkin pie spice

1/4 tsp vanilla extract, optional

Pinch of salt

Maple syrup or honey, if needed

Additional toppings such as fresh or dried fruit, toasted nuts, coconut. Prepare this every evening for the next morning, or at the start of the week in small containers or mason jars. Begin by placing oats in each jar, followed by your liquid of choice—I often opt for milk, though vanilla almond milk or coconut milk are delightful. Oat milk might be a bit much here. Mix in the grated apple, cinnamon, vanilla (optional), and a pinch of salt. Leave in the fridge overnight; during this period, the oats will soften and absorb most of the liquid. In the morning, finish with toppings of your choice! Add maple syrup or honey for a bit more sweetness if needed. I enjoy sweet additions like dried cranberries or diced dried apricots. For a crunchy texture, add toasted slivered almonds or chopped pecans. Incorporate some berries or sliced bananas for a fresh element.

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Before the American Revolution, rum was the favored drink among the people of the Thirteen Colonies. However, post-independence from Britain, and the decline in availability of British rum ingredients, whiskey emerged as the popular choice. Many American settlers, originating from the British Isles, found this spirit particularly appealing due to its connections to Ireland and Scotland, thereby solidifying its status in the burgeoning identity of the United States.

Whiskey was embraced across all social strata and was especially cherished by American presidents, a tradition that dates back to the very first President. Over the past 250 years, presidents have exhibited varied preferences for whiskey, ranging from bourbon vs traditional whiskey to scotch over bourbon. These leaders shared a deep affinity toward this spirit, with some intriguing anecdotes linked to their enjoyment of it.

Read more: 26 Popular Vodka Brands, Ranked By Their Versatility

The inaugural President of the United States, serving from 1789 to 1797, moderately enjoyed liquor, with a preference for foreign wines such as Madeira and port’s distinctive sweetness. Additionally, he initiated a whiskey business at Mount Vernon which became one of the largest distilleries in America at the time. This venture, primarily producing unaged rye whiskey, was highly successful and produced 11,000 gallons of whiskey in its peak year, benefiting from the shift in American taste preferences from British rum to whiskey.

Whiskey played a crucial role in George Washington’s professional and political life, notably with the implementation of a “whiskey tax” in 1791, one of the earliest taxes introduced by the fledgling U.S. government. Aimed at managing the debt from the American Revolution, this tax was met with widespread resistance from burgeoning farmers, culminating in the violent Whiskey Rebellion. Despite the unrest, whiskey’s popularity persisted, though the tax itself was difficult to enforce and was ultimately repealed by Thomas Jefferson in 1802.

James Madison, an introverted figure among the Founding Fathers and the fourth U.S. president, maintained a restrained approach to whiskey consumption, limiting himself to a pint a day. By today’s standards, this may appear excessive, yet it was considered moderate in the late 1700s. Back then, people generally consumed more alcohol daily, partly because it was deemed safer than water, which could be contaminated, and potentially medicinal.

Andrew Jackson, the seventh president of the United States, owned and operated a significant whiskey distillery at his Hunter’s Hill estate in Tennessee well before his political career. His distillery was destroyed by a fire in 1799, an event noteworthy for forcing Jackson to pay the controversial whiskey tax on the lost 300 gallons of spirits. This taxation issue, after being dismissed by the House of Representatives, is believed by some historians to have spurred his political ambitions leading to his presidency in 1829.

While his legacy is often viewed unfavorably, Jackson’s inauguration remains a legendary event. He allowed the public into the White House, leading them to inebriation with unlimited whiskey punch, and caused significant destruction. Surprisingly, despite the wild inauguration, Jackson was not typically an excessive drinker, and he continued to enjoy whiskey in moderation throughout his presidency.

Martin Van Buren, who served as the 8th president of the United States from 1837 to 1841, was famously known for his fondness for whiskey, perhaps even more than for his political efforts. He indulged freely and, despite his small stature, impressed many with his ability to consume large amounts of whiskey without apparent effects. His excessive drinking earned him the nickname “Blue Whiskey Van.”

Van Buren’s well-known drinking habits might have contributed to his unpopularity and ultimately affected his re-election prospects. In the 1840 election, his opponent, William Henry Harrison, capitalized on portraying Van Buren as a drunkard, which damaged his public image, even if it was somewhat accurate.

James Buchanan, born in Pennsylvania and the 15th president from 1857 to 1861, was raised on rye whiskey, especially the renowned local “Old Monongahela” rye. At that time, Old Monongahela was celebrated as a unique and enjoyable rye whiskey, but today, little is known about what specifically made it stand out in American spirit history.

Buchanan eventually developed an interest in other varieties of alcohol, but whiskey remained a foundational tipple throughout his life. Living in D.C. once he got into politics, Buchanan was a regular customer of local and renowned whiskey distiller, Jacob Baer. Buchanan ordered 10 gallons of Baer’s whiskey every week, which he went off to purchase during Sunday church services. While he was genuinely an ardent fan of Baer’s whiskey, which he found to be exceptional, Buchanan also enjoyed the spirit’s nickname, “Old J.B. Whiskey,” which was a coincidence of initials fitting for the spirit’s most avid customer.

Andrew Johnson, who would go on to become the 17th U.S. President from 1865 to 1869, advanced rapidly in his political career when Abraham Lincoln appointed him as his vice president during his 1864 reelection campaign. Celebrating early, Johnson partied too hard on the eve of the inauguration. As an attempt to quell his hangover the following morning, he prescribed himself a few hefty doses of whiskey and proceeded to drunkenly rant while in front of the crowds assembled to witness his swearing in. This offended people into calling for his resignation, but Honest Abe was convinced “Andy” had embarrassed himself and everyone else present so thoroughly he wouldn’t dare to try a similar public stint ever again.

Off to a bad start, Johnson’s whiskey-fueled entrance into the Executive Branch of government only spiraled into further disaster after he became president by default a month later, following Lincoln’s assassination. Johnson’s rise to the presidency ended with him becoming the first president to be impeached. A fair bit of whiskey was probably imbibed after that decision too.

Even before he became the 18th U.S. President from 1869 to 1877, Ulysses S. Grant had a reputation for drunkenness, and whiskey was his preferred libation. Prior to his election, accounts of Grant reeling with whiskey in hand during his days as a Civil War general were not uncommon, though his drinking habit might have stemmed from a doctor’s prescription (whiskey — and alcohol in general — was a popular painkiller in those days).

While Grant’s penchant for drinking didn’t impede his military success, his ability as a leader was often debated. A popular story about Grant’s use of whiskey during the Civil War is mentioned in Alexander K. McClure’s 1901 book “Lincoln’s Yarns and Stories.” According to the story, when politicians informed President Lincoln that Grant was a drunk and unfit for command, Lincoln humorously responded, “Don’t bother gathering evidence; just find out which whiskey he drinks, because I’d like to send a barrel to all my generals.” It’s speculated that Grant favored a Kentucky bourbon known as Old Crow, which he definitely consumed, though it’s unclear if it was his preferred choice.

William McKinley, serving as the 25th American president from 1897 to 1901, consumed whiskey more conservatively than some predecessors. Despite his earlier support for temperance, his presidency did not aggressively oppose the sale of alcohol, likely to maintain voter support. McKinley reputedly enjoyed a nightly whiskey before bed. His fondness for whiskey was well recognized, with Scottish industrialist Andrew Carnegie gifting him barrels of Dewar’s Scotch, and the era introduced a whiskey cocktail named McKinley’s Delight in his honor. This cocktail, a variation of the Manhattan, includes absinthe, brandy, and vermouth.

Little is known about William Howard Taft, the 27th president, and his personal stance on alcohol, with his presidency between 1909 and 1913. While not commonly associated with alcohol, Taft generally indulged minimally, reserving it for social events. Still, one significant contribution from his presidency was the 1909 Taft Decision, which established clear definitions for what could legally be considered whiskey.

Amidst tensions rising from the Pure Food and Drug Act enacted in 1906, President Taft faced the challenge of defining regulated substances, including whiskey. This Act disrupted many distillers who utilized specific additives to enhance their whiskey, thus not aligning with the strict new definitions. Taft’s resolution recognized “straight” whiskey as purely diluted with water, while those with additives were classified as “blended.” The preference for either whiskey type is subjective, yet the classification standards set in 1909 persist.

Woodrow Wilson, who served as the 28th U.S. President from 1913-1921, had a fondness for Scotch whiskey either neat or as a Scotch and soda. Interestingly, Scotch played a part in his political journey, with his campaign leveraging a slogan from Wilson Whiskey, which declared, “Wilson! That’s all!” This tagline predating his presidential run was already well known to the public. The strategic use of this slogan aligned Wilson’s campaign with the spirit at a time when the temperance movement was gaining momentum. Despite the pressure, Wilson opposed Prohibition believing it was unenforceable, a stance he maintained throughout his presidency.

The 29th President, Warren G. Harding, secretly enjoyed whiskey during the Prohibition era (1921-1923), a fact quietly recognized by his inner circle. Harding, who also indulged in weekly poker nights at the White House where whiskey flowed freely, was known to stash whiskey in his golf bag to savor during his games. This discreet yet open secret highlighted his discreet rebellion against the Prohibition laws of his time.

Harding’s preference for whiskey during his presidency seems somewhat contradictory since he supported Prohibition prior to becoming president. Interestingly, much of his whiskey came from stocks confiscated by Prohibition agents. Drinking during Prohibition was just one aspect of the numerous scandals during Harding’s presidency, which he did not survive to fully witness as he died three years into his term. The cause of his death is still somewhat uncertain, though a heart attack is widely believed to be the cause, potentially aggravated by his whiskey consumption.

Harry S. Truman, the 33rd U.S. president from 1945 to 1953, was openly fond of bourbon, serving during the post-Prohibition years. His daily routine notably included a shot of bourbon. Truman’s biographies note his preference for bourbon started each day of his presidency. He favored two brands of Kentucky bourbon, Wild Turkey and Old Grand Dad, and even received a case of Old Grand Dad as a Christmas gift while in office. Anecdotes often highlight that Truman’s favorite cocktail was an old-fashioned, humorously modified to exclude bitters, sugar, or garnish.

Dwight D. Eisenhower, the 34th president of the United States from 1953 to 1961, developed a liking for scotch during his tenure as Supreme Commander of Allied Forces in Western Europe during WWII. Stationed in England while planning the Normandy D-Day invasions, he had relatively better access to local scotch, which was otherwise rationed in the UK during the war to prioritize grains for food.

Despite acquiring his taste for scotch during WWII, it remained the favored beverage of Eisenhower even after he transitioned to life as President of the United States. Whether hosting dinner at the White House or serving cocktails to visitors, Eisenhower and his wife, Mamie, adhered to the then-popular ritual of a pre-dinner drink. Scotch, particularly brands like Chivas Regal, Dimple Scotch, and Black Dog—all with deep Scottish origins—were frequently Eisenhower’s choice, enjoyed either with soda or on the rocks.

Lyndon B. Johnson, who was the President of the United States from 1963 to 1969, also had a preference for scotch, particularly Cutty Sark. His preferred concoction was a scotch and soda, a preference he insisted on serving milder than usual when accompanied, a strategic move that allowed him a clearer mind during negotiations. highballs were his choice of drink during these times.

Even beyond the confines of the White House, Johnson’s fondness for scotch persisted. Notably, during leisurely drives around his Texas ranch, he relished his scotch and soda from a styrofoam cup, often refreshed by Secret Service agents upon his request each time his cup ran dry.

If you or anyone you know needs assistance with addiction issues, is a victim of child abuse, or has been affected by a hate crime, please reach out to the appropriate support systems and resources provided.

The Substance Abuse and Mental Health Services Administration website or contact SAMHSA’s National Helpline at 1-800-662-HELP (4357).

Read the original article on The Daily Meal.

Chicken noodle soup is the epitome of comfort, perfect for those sick days or just a cold night. Even a simple chicken noodle soup delights with rich textures and flavorful herbs and umami taste. Plus, it’s incredibly adaptable. There are various methods to enhance your chicken noodle soup, including an intriguing new idea: adding vodka to the mix.

Using a spirit like vodka, which has a neutral flavor, helps balance out the strong poultry scent and reduces excessive meatiness in the broth. At the same time, vodka can heighten the taste of other ingredients, accentuating everything from the garlic and rosemary to the sweet carrots, earthy celery, and creamy noodles, similar to its role in penne alla vodka. Vodka’s alcohol connects with water-soluble and fat-soluble molecules, enhancing and emulsifying them which intensifies the flavor and aroma of the soup while maintaining a unified and smooth broth consistency.

Read more: 20 Popular Canned Soups, Ranked Worst To Best

To integrate vodka into your chicken noodle soup for its flavor-enhancing and emulsifying properties, consider using ½ cup of vodka for a full pot. Add it when you mix your meats and vegetables with the stock. Explore additional cooking tips with vodka. Remember, vodka lowers the boiling point of the soup, requiring a longer cooking time. Maintain a low to medium heat for better flavor integration. Lastly, opt for a high-quality vodka to avoid any adverse flavors affecting your dish.

If you don’t have vodka or want to experiment with other spirits, soju is a great option. Soju is a Korean spirit fermented and distilled from grains or starches, and it is comparable to vodka in its clear, clean profile, but is lower in alcohol. You could glean subtle hints of different flavors from soju, though, depending on its base ingredient. Rice sojus are quite neutral, while sweet potato sojus can have some earthy funk that would work well with the savory notes of chicken noodle soup, and barley sojus bring some richer grain notes to bolster the noodles’ hearty character.

Read the original article on Tasting Table.

Guatemala’s Zacapa Rum is widely considered one of the finest rums in the world. Here is a brief history of Zacapa, its unique production and maturation process, and tasting notes on its core range.

The Zacapa Rum Range

Guatemala’s Zacapa Rum is widely considered one of the finest rums in the world. Alejandro Burgaleta, a master blender with an innovative vision, created the rum in 1976 in Zacapa in eastern Guatemala to celebrate the town’s centennial. He used a unique production process that would later become central to Zacapa’s identity. Below is a brief history of Zacapa, its unique production and maturation process, and tasting notes on its core range.

Industrias Licoreras de Guatemala owns Zacapa. The rum is crafted from sugarcane harvested from the fertile volcanic soil of southern Guatemala. Diageo purchased the company in 2011. It is now part of the luxury spirits portfolio marketed by Diageo’s Rum Creation and Products company.

Zacapa’s rum making process is characterized by several unique methods.

Initially, rather than using molasses, a common byproduct of sugar manufacturing, Zacapa opts for the first press of sugarcane juice, often termed as “virgin sugarcane honey.” This not only imparts a unique softness to the rum but also enhances its sweetness in a more refined way.

Additionally, the aging process of Zacapa takes place in a facility known as the “House Above the Clouds” situated at 7,500 feet above sea level in the Guatemalan mountains. The cool, elevated climate of this location decelerates the maturation process, enabling the rum to acquire a more intricate, layered flavor profile along with a silkier finish.

Lastly, Zacapa utilizes a solera aging system, which is a traditional approach used predominantly for sherry production. In this system, rums of various ages are blended incrementally, and a portion is extracted yearly for bottling. The barrels utilized have previously housed American whiskey, and both Oloroso and Pedro Ximénez (PX) Sherry.

The process of continuous fermentation and blending known as the solera method endows Zacapa Rums with a refined, multilayered, and intricate flavor profile. Every bottle is a blend of rums that have been aged for durations ranging from 6 to 25 years.

Zacapa also subtly integrates elements of Mayan culture into its branding. Notably, each bottle features a handcrafted band at the base, referred to as a ‘petite.’ These bands are crafted by Guatemalan women using traditional backstrap looms, a skill handed down through generations and a tribute to the rich Mayan heritage of Guatemala.

Here are the tasting notes for the primary selections of Zacapa available in the US.

Zacapa XO Rum is recognized globally as one of the premier rums.

The Ron Zacapa XO rum presents itself in a deep mahogany shade adorned with red hues. Its maturation process occurs initially in ex-bourbon barrels followed by a finish in Cognac casks.

This rum has a robust and intricate nose, showcasing a rich array of aromas. It starts with dark chocolate and dried fruits, particularly prunes, dates, and figs. As it breathes, it evolves into intense layers of toffee, caramelized sugar, and honey accented by roasted nuts and aromatic oak spices such as cinnamon and cloves. The Cognac casks lend a touch of ripe cherries and plums with a subtle floral quality and a refined smoky wood note.

On the palate, Zacapa XO is exceptionally smooth and full-bodied, delivering a silky texture. The initial tasting notes include dark chocolate, coffee, and caramel, which then open up to include dried fruits and molasses. The aging in Cognac barrels adds a sophisticated complexity, with rich and sweet fruit nuances of cherries, plums, and figs. The mid-palate is warmed by flavors of vanilla, toasted oak, and spices like cinnamon and clove. A nutty layer and rancio character, revealing hints of leather and tobacco, imbue the rum with a well-aged profile.

Completing the experience, the finish is lengthy, warm, and gracefully refined. It begins sweetly, transitioning into deeper notes of oak, cocoa, and dried fruits. Near the close, a subtle tannic dryness from the oak appears, alongside persistent notes of spices, dark chocolate, and a smooth, smoky trail.

Zacapa XO is an exceptional rum. It showcases a perfect balance between sweetness, spice, and oak. The influence of the French cognac barrels gives it a refined complexity, making it ideal for sipping neat and savoring slowly. Its depth of flavor and refined finish reflect the craftsmanship behind its blend of rums aged up to 25 years.

Zacapa Edición Negra

Edición Negra is deep amber with a darker, almost reddish-brown hue. Like its sibling XO, it is a solera-aged blend of rums aged between 6 and 23 years. The rum is matured in double-charred casks, imparting a pronounced and intense smokiness and color. Hence the name, Edición Negra.

It’s rich and bold, with pronounced smoky, charred wood aromas on the nose. Distinctive layers of molasses, caramel, and dark dried fruits of raisins and prune accompany the smoky notes. The influence of the double-charred barrels is prominent, contributing hints of toasted nuts, vanilla, and spice notes of clove and cinnamon. As it opens, there are subtle notes of dark chocolate, leather, and a slightly earthy, roasted character.

Edición Negra delivers a robust and intricate flavor profile marked by a significant smoky taste. It features the deep sweetness of pure sugarcane honey enriched with notes of caramel, brown sugar, and the rich, dark fruitiness of figs and dates. These flavors beautifully balance the smokiness. Further nuance is provided by blends of molasses and hints of dark chocolate, increasing its complexity.

As the taste progresses, oak elements grow stronger, showing pronounced flavors of toasted wood and vanillin. The warmth of spices such as cinnamon, nutmeg, and black pepper enhances the profile, while subtle undertones of roasted coffee and tobacco play into the overall smoky character.

The taste journey ends with a long, warming finish where smokey, charred wood notes prevail. The initial sweetness of caramel and dried fruits gently recedes, leaving behind a satisfying dry finish with lingering flavors of cocoa, oakwood, and a sprinkle of spice.

Ron Zacapa Edición Negra sets itself apart with a more distinct and forceful oak and smoky profile than other Zacapa varieties, thanks to its unique double charred barrel aging process. It offers a richer and intensely flavorful experience where smoke, sweetness, and spice beautifully intermingle. Perfect for those who prefer full-bodied, oaky spirits, this rum is best enjoyed neat or over ice to fully appreciate its intricate layers. Bourbon enthusiasts will find this rum particularly appealing.

Ron Zacapa No. 23 Sistema Solera

Ron Zacapa No. 23 features a deep amber hue embellished with touches of copper and gold. This rich color stems from its prolonged aging period utilizing various types of barrels within the solera system.

The aroma of this rum is rich and complicated, with prominent sweet caramel and honeyed butterscotch. It includes layers of dried fruits such as raisins, figs, and dates. Upon swirling, the rum reveals gentle notes of vanilla and oak, complemented by roasted nuts and a subtle mix of cinnamon and nutmeg spices. A whisper of chocolate and tobacco enriches the aroma, with a slight sherry influence detectable from the solera barrels.

On the palate, Zacapa No. 23 is exceptionally smooth and velvety, carrying a distinct viscous quality. The initial taste is dominated by honey-like sweetness from sugarcane, along with caramel, toffee, and brown sugar. This is followed by well-defined flavors of ripe plums, raisins, dried apricots, and a hint of citrus zest.

As the tasting progresses, the oak barrel influence intensifies, introducing flavors of charred wood, vanilla, and dark chocolate hints. The spice profile expands to include cinnamon, cloves, and a subtle peppery touch. In the backdrop, a light smokiness from the charred barrels and solera method adds layers of complexity, enhancing rather than dominating the sweet flavors.

The finale is extensive, warmly gratifying. The sweetness of dried fruits gently dissipates, giving way to a harmonious blend of oak, spice, and a mildly tannic dry finish. Remnants of vanilla, coffee, and chocolate mingle with touches of tobacco and nutmeg in the aftertaste, rounding off the experience gracefully.

Ron Zacapa No. 23 Sistema Solera is an exquisitely intricate and balanced rum, characterized by its sweetness and maturity. The solera aging technique brings about a multidimensional complexity, rendering this rum perfect for sipping pure, over ice, or as a component in superior cocktails. Its amalgamation of sweetness, fruity notes, spices, and oak creates a rich, attractive profile.

The blend of pure sugarcane honey with high-altitude aging and the solera method produces a rum that is profound in character and balance. Enjoyable alongside a dessert or sipped on its own, Zacapa’s offering is robust, intricate, and variegated, mirroring the distinctive climate and heritage of Guatemala.

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If you’re delving into the intriguing world of whiskey, you might have considered the different varieties it offers. Bourbon, prominently distilled from corn, has a signature sweet flavor that sets it apart from other whiskeys. While trying out different bottles solo can provide some insights, to truly immerse yourself in its diverse flavors, hosting a bourbon tasting event is a great idea.

Before dashing off to buy numerous bottles and inviting friends over, it’s prudent to think through the details. We consulted with experts like Chris Blatner, an executive bourbon steward who runs @urbanbourbonist and Cary Ann Fuller, CSS, also an executive bourbon steward, known for her work at Straight Up 615. They provided essential tips for a successful tasting event. It’s important to differentiate between simply drinking and tasting bourbon, as it’s easy to go overboard with both the variety and volume if not carefully planned.

For a truly educational bourbon journey, consider their advice on hosting the right number of attendees, avoiding palate fatigue, and integrating food harmoniously into the event. Following these guidelines will help ensure your bourbon tasting is memorable and informative. Ready to plan your own? Keep reading for more insights.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

While it might be tempting to sample a wide array of bourbons at once, doing so might lead to what’s known as palate fatigue. This phenomenon occurs after you’ve tasted several samples and it becomes difficult to distinguish the subtle differences between them. Our experts suggest limiting your tasting to four to five bourbons to prevent this.

Chris Blatner suggests, “This depends on the experience level of those attending the party,” but he generally advises keeping it under six selections. “This allows for a variety of options that most people can enjoy without overwhelming their taste buds.” For complete beginners, consider reducing your options to three, while experienced connoisseurs could handle up to six samples.

Beyond the challenge of flavors blending into one another, the alcohol content in bourbon can dull your taste buds, further impairing your ability to discern unique flavors. To counteract palate fatigue, pace yourself and drink plenty of water between samples.

With many varieties of bourbon and numerous brands available, it’s useful to narrow down your choices for a more focused tasting experience. Choosing a theme can help highlight specific qualities and differences among the bourbons, making your tasting both more enjoyable and instructive.

Chris Blatner enjoys choosing a few different styles of bourbon to display a variety. His selections might include wheated bourbons, ones with a high-rye content, and several high-malt bourbons to emphasize the different tastes. Cary Ann Fuller concurs and suggests a few approaches such as choosing bourbons with varied mash bills, focusing on a particular distillery, or trying offerings from several craft distilleries nationwide. For the more experienced, she recommends a vertical tasting of yearly releases — like 4 different years of Four Roses Limited Edition Small Batch or Old Forester Birthday bourbon.

Blatner advises maintaining the ABV within a 5% range to ensure the alcohol content does not overly influence the flavor comparisons. Fuller agrees, emphasizing the importance of keeping both proof and age similar, although comparing these elements between bottles from the same distillery could be insightful.

For the best bourbon tasting experience, the arrangement of your samples plays a critical role. Starting with something too bold might overwhelm your palate, making it tough to pick up on the more delicate flavors of lighter bourbons. It’s advantageous to begin with wheated bourbons, then proceed to standard bourbons, and end with the more intense high-rye bourbons.

If dealing with aged bourbons, it’s wise to start tasting from the youngest to the oldest, allowing your palate to detect increasingly complex aromas. Similarly, for bourbons with varying ABVs, reserve those with higher alcohol content for later in the sequence. If any bourbons have a smoky flavor profile, they should be last in the lineup to prevent dominating your taste senses early on.

When you start exploring the world of spirit tasting, it’s tempting to invest heavily in various accessories, including glassware. However, you do not need to buy an extensive collection of glasses for hosting a bourbon tasting event. It’s important, however, to be mindful of the glasses used, as the size and shape can significantly affect the way bourbon aromas are perceived.

For a focused tasting experience, Chris Blatner suggests using the same type of glass for each pour to ensure consistency. He further mentions, “ideally there should be a separate glass for each whiskey being tasted.” This approach allows guests to easily compare and contrast different bourbons.

There are various glasses suitable for sipping bourbon, and finding a personal favorite can be part of the fun. “My preference is the Libbey Kentucky Bourbon Trail tasting glass,” says Blatner. In contrast, Cary Ann Fuller prefers using either Glencairn or Kenzie glasses. Many enthusiasts believe that Glencairn glasses are ideal for bourbon, as their curved shape helps channel the aromas effectively.

While it might seem that a bourbon tasting party should only feature bourbon, including water is crucial for a better tasting experience. Water not only helps with staying hydrated but also mitigates the impact of alcohol. This is essential even if you are spitting, as some alcohol still enters the bloodstream.

Chris Blatner notes, “providing plain room temperature water to sip on between tastings will help to clear the palate.” Properly cleansing your mouth between sips is a method to combat palate fatigue, with water being a straightforward choice. Carry Ann Fuller states, “Water is probably the most important piece of the tasting — I provide droppers and RO [reverse osmosis] water for both dilution and drinking.” She further advises, “I always encourage dilution as a means to discern flavors and aromas.”

The practice extends beyond merely diluting the strength of the spirit. Some components responsible for flavor and scent dissolve better, thereby becoming easier to notice. Adding several water drops can cause these compounds to be less soluble, enhancing their detectability. This effect is partly due to changes in the ethanol molecules, making the selection of water, like reverse osmosis water used by Fuller for its lack of impurities, crucial. It’s important to avoid water that has either a high mineral or contaminant content as these can obscure the innate flavors.

Introducing food might seem like a fitting complement to a bourbon tasting, much like pairing wine with cheese. It can certainly enhance any gathering, yet it’s important to consider its role in spirit tastings. Experts offer differing opinions. Cary Ann Fuller prefers, “I prefer to have food after a guided tasting.” For casual gatherings, food can easily be included. However, for more focused, educational sessions, it may interfere. “The flavors and aromas of the food can mask or alter the flavors of the whiskey if they are not thoughtfully paired,” states Chris Blatner.

Blatner suggests two primary ways to approach food in these settings. Firstly, it can act as another form of palate cleanser, akin to using water. For this purpose, he recommends options like unsalted almonds or plain crackers, which do not carry strong flavors of their own, “… to clear the palate of residual flavors and prepare it for the next whiskey.”

Alternatively, he suggests you could orchestrate your gathering as a whiskey and food pairing occasion. For this setup, he recommends picking out specific tastes present in the whiskeys and matching them with foods that compliment those flavors. “For instance, if a whiskey exhibits notes of chocolate or coffee, pairing it with various chocolate confections or desserts could amplify the whiskey’s flavors,” he advises.

If you’re planning a bourbon tasting party, it’s likely because you have an affinity for bourbon or, at the very least, you hold an interest in spirits and want to explore more varieties. Although drinking alcohol is a personal decision, for a tasting party, the focus should be on small sips to savor the beverage rather than drinking it. This doesn’t imply you need to spit out every taste, but it does mean that you’re engaging with the spirits more deeply than merely knocking back shots. The essence of a tasting party is to discern and appreciate the diverse flavors and aromas in your selection of bourbons.

Cary Ann Fuller believes that overindulgence is a significant error in hosting a bourbon tasting event. “It’s a tasting, not a show of shots! Keep the mixed drinks for post-tasting,” she advises, additionally noting, “To me, tasting involves considerable dilution and spitting out. Without these, it simply becomes a regular drinking party featuring whiskey…not that there’s anything inherently wrong with that!”

Your bourbon tasting event need not resemble a formal class, yet introducing a few educational elements can enrich the overall experience. Regardless of your precise aims, the objective should be to gain insights from the session, whether it’s discovering aromas that resonate with you or discerning differences between bourbon styles.

For this reason, both of our experts believe that incorporating educational content is beneficial. Cary Ann Fuller states, “I like to provide tasting wheels to assist individuals in identifying the flavors they are experiencing.” Even though you might recognize various tastes, distinguishing the subtle differences in the same spirit by its aromatic compounds can enhance your knowledge of each type.

Chris Blatner concurs, adding, “Including details about the whiskey’s origin, mash bill, age, and price always enriches the experience.” The more you delve into the variances in mash bill, origin, age, and quality of a bourbon, the better your tasting skills will become. Depending on your interest level, you could also prepare short descriptions of the distilleries or various bourbon styles.

Organizing a bourbon tasting party is enjoyable, but it can be demanding if you attempt too much at once. If this is your first time hosting such an event, you might want to limit the number of guests and keep the selection of bourbons smaller to manage the session more easily without getting overwhelmed.

If you are hosting solo, consider enlisting a friend to help facilitate the evening. They could handle tasks such as setting up the glasses, pouring the bourbons, or printing out tasting wheels and information about each bourbon. Moreover, if acquiring all the bottles means visiting several stores, you might suggest that each guest brings a bottle following a certain theme.

While sampling multiple bourbons might be enticing, it’s essential to consider palate fatigue, which can impede your ability to detect subtle differences between them. When planning your tasting event, it’s crucial not to take on more guests than you can manage comfortably. As Chris Blatner advises, “whatever you think you can handle in terms of being a host is the best option for you!”

Even though it’s not a formal class setting, taking notes during your tasting event is beneficial. When you have several bourbons to sample, it’s easy to mix up your initial impressions by the time you reach the last one. To thoroughly evaluate and differentiate the selections you’ve made, note-taking is a practical approach to maintain clarity in your observations. According to Chris Blatner, “A tasting sheet with a flavor wheel for people to write down their thoughts and to document what they are tasting is always helpful.”

Cary Ann Fuller also supports this idea and recommends that everyone should have a pen and paper for jotting down their observations. You can decide whether to let attendees write freely or provide them with prompts or a structured tasting sheet. Various online resources offer detailed bourbon tasting sheets that help examine aspects like nose, palate, and finish—focusing on aromatic, main, and residual flavor profiles, covering sweet, spicy, grain, wood, fruit, and floral notes.

To ensure everyone tries a variety of bourbons, consider the pour size for each tasting to manage the overall alcohol intake, especially important in a group setting. Controlled pour sizes help ensure that all attendees can experience each type of bourbon without excessive consumption, especially crucial depending on the number of participants.

To ensure you’re moderating correctly, Cary Ann Fuller suggests limiting yourself to a quarter or half ounce pour per whiskey when sampling four to five different types. Since shot glasses hold about 1.5 ounces, the total amount of whiskey consumed will be slightly less than two shots. It’s important to note this, particularly when pouring higher proof bourbons, which can have alcohol content as high as 160 proof, doubling the typical 80 proof of standard spirits. Therefore, consuming two shots of high-proof bourbon results in a significantly higher alcohol intake than usual.

While there are rules and guidelines to follow, the primary aim of hosting a bourbon tasting party is to enjoy the occasion. There’s no need for excessive formality unless your event involves an examination. Creating an engaging and entertaining tasting event is entirely feasible without making your guests feel disinterested or anxious for a cocktail after the tasting. The theme of the party and involving guests in the planning can enhance the festive atmosphere of your event.

Encouraging each guest to bring a bottle contributes to a lively and engaging atmosphere, as participants are often keen to explain their choice of bourbon. Organizing a blind tasting can introduce a fun element of surprise and intrigue. To keep things light and festive, consider pairing bourbons with specific foods or offering delicious snacks afterwards. While taking notes on the bourbons sampled and the insights gained is beneficial, avoid obligating your guests to do the same if they prefer to focus on the tasting experience itself.

Read the original article on Tasting Table.