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Christmas mornings filled with family and friends become even merrier when you indulge in a spiked coffee after exchanging gifts. This comforting and energizing drink is perfect for the chilly holiday season and those long summer afternoons as well. Spiked coffee is enjoyable not only for the warm feelings it brings but also for its versatility. Sometimes it’s iced and enhanced with Irish whiskey, while at other times it’s simply enjoyed hot with a splash of creamy Bailey’s. For a new spin on this boozy coffee treat, consider using flavored vodka for a unique twist.

Regular vodka is a neutral spirit, lacking its own distinct taste and aroma. However, when combined with flavor-forward ingredients, it creates a fantastic canvas for those flavors to shine. When you incorporate flavored vodka into your spiked coffee recipe, the vodka’s infusion becomes the dominant flavor, ensuring that you don’t have to worry about how its taste will blend with your coffee and creamer.

While vodka itself is straightforward, flavored options add richness and intricacy to your spiked coffee, enhancing each sip with a vibrant and refreshing feeling. Just select your favorite flavor-infused vodka and mix it into your coffee — and there you have it — a spiked cup of coffee with a striking yet smooth finish.

Discover more: 13 Types Of Beer Glasses And When To Use Them

If you haven’t tried creating a vodka-infused coffee yet, you might not have a reliable recipe ready to go. While mixing flavored vodka with coffee can be a quick fix, the key to an exceptional drink lies in a carefully considered blend of ingredients and thoughtfully chosen flavors — so it’s important to know about the best mixers for vodka.

One classic pairing is vanilla vodka, which has long been a favorite for coffee enthusiasts. This flavor, known for its warming and cozy nature with a hint of spice, can be enhanced by incorporating cinnamon, a touch of pistachio syrup, and whipped cream, resulting in a rich, nutty, and sweet-spiked coffee. For a bolder option, consider blending coffee with espresso-infused vodka, Irish cream liqueur, and cocoa powder for a thrilling holiday boost.

Feeling a bit creative? Try a vibrant summery mix using citrus-flavored vodka, orange zest, vanilla extract, and a dash of almond syrup; this combination adds a lively and refreshing touch to the deep flavors of dark-roasted coffee. Likewise, spiking coffee with peppermint vodka, white chocolate syrup, and a generous dollop of whipped cream offers a spirited and invigorating experience. Don’t shy away from experimenting with other flavors like maple, hazelnut, and pumpkin spice. Of all the various liquors that pair well with coffee, flavored vodka remains one of the most versatile and flavorful options.

Discover more in the original article on Chowhound.

VICTORIA, BC — “The apples from this orchard are what you’re tasting right now,” remarked Sea Cider Farm owner Kristen Needham as she poured cider into a glass.

Every autumn, Sea Cider Farm & Cider House in Victoria, B.C. engages in apple alchemy, converting the tart fruits from their orchard into something remarkable.

“Cider apple varieties are notably different from the apples we typically eat straight from the tree. Many of the best cider varieties are actually not suitable for eating,” noted Evening’s Saint Bryan while enjoying a tasting session with Needham.

“That’s right. They’re truly awful, practically inedible. But they create outstanding cider!” Needham chuckled.

Needham’s family-owned farm overlooking the Salish Sea has been cultivating a variety of organic apples and transforming them into cider since 2004.

“Our journey began with a vision to shift the way people perceive cider,” she explained.

Sea Cider produces numerous types of ciders, including a non-alcoholic Temperance Series, as well as a special blend crafted from the surplus apples donated by the community every autumn, which she affectionately refers to as her “Crowdsourced Cider.” The arrival of a spicy limited edition known as Witches Broom in bottles signals the onset of fall, according to head cider maker Molly Crandles.

“Witches Broom is our beloved seasonal release for autumn,” Crandles stated. “It features notes of cinnamon, nutmeg, allspice, and ginger.”

The fermentation tanks are regarded as part of the farm family, each named after the people involved in crafting the cider. Sea Cider also provides behind-the-scenes tours and hosts a café featuring a seasonal menu with gluten-free options, all dishes skillfully designed to complement the cider.

There are numerous reasons to settle in and raise a glass to the effort these apples contribute every autumn.

Another remarkable destination in Victoria for unique beverages is Macaloney’s Island Distillery, renowned for creating the world’s first sugar kelp-infused whiskey.

The peat is sourced from Washington state, while the seaweed is gathered from the pristine waters of British Columbia, then roasted and infused into the whiskey. This Sugar Kelp Infused Peated Whiskey is so popular that it often sells out rapidly, leaving the shelves empty shortly after it is bottled. However, if you visit for a tasting and tour, you may have the chance to enjoy a sample of this ocean-inspired spirit.

Sponsored by Destination Greater Victoria.

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For WhistlePig, The Boss Hog XI marks another milestone in an ongoing journey to explore new horizons within the realm of rye whiskey, inspired by global elements to create something unique.

After being introduced to Thandai during the Holi festival in Jaipur, WhistlePig’s innovative whiskey crafting team ventured into Delhi’s Khari Baoli spice market in search of ingredients to produce the world’s first Thandai whiskey barrels.

WhistlePig Whiskey‘s newest offering, The Boss Hog XI: The Juggernaut, brings forth a novel concept in the whiskey industry: the first whiskey aged in Thandai barrels, blending traditional Indian flavors like saffron, cardamom, and a variety of spices.

The inspiration for this unique barrel finish originated from WhistlePig’s blending team during their visit to Jaipur, India, where they discovered the Thandai drink at the Holi festival. Thandai is a traditional Indian drink crafted from a combination of milk, nuts, seeds, and fragrant spices, and is commonly enjoyed during this festive occasion.

Meghan Ireland, the head blender at WhistlePig, shares via Zoom, “The Boss Hog represents our most significant challenge and usually our most considerable risk each year, as we age some of our oldest stocks in methods yet to be attempted in whiskey.” She reveals that the concept was sparked by her visit to Khari Baoli, Asia’s largest spice market located in New Delhi.

“Spices naturally enhance the flavors of rye, which drew us to Khari Baoli,” Ireland notes. “At the Holi festival, thandai made a lasting impression on us, inspiring an exploration beyond the conventional focus on wood and grain for finishing barrels.

Now in its eleventh iteration, The Boss Hog series has remained dedicated to innovation, frequently blending surprising elements from various cultures. WhistlePig leads this creative exploration by adhering to a series of ten guiding tenets, which Ireland mentions serve as motivation for the team to take risks and venture into new whiskey-making realms.

“Last year, we built on our initial five promises by introducing five additional ones, such as ‘Inspired by the Unfamiliar’ and ‘Fearlessly First Amongst All Whiskeys.’ These directives encourage us to think outside the box and constantly raise the standards for what rye whiskey can achieve,” Ireland elaborates.

Mitch Mahar, the master distiller at WhistlePig, recognizes the unique challenges posed by traditional ingredients, especially when it comes to achieving a perfect equilibrium.

“Thandai has a robust aroma, so our primary challenge was to harmonize all the flavors and avoid letting one note dominate,” Mahar explains. While the Thandai notes are prominent, he underscores the necessity of preserving the core rye character. “It’s essential for us that our rye essence shines through. The Boss Hog gives us an opportunity to display rye’s versatility while offering consumers a unique tasting experience.”

The whiskey undergoes aging in original American oak barrels prior to finishing in Thandai barrels. Mahar states that this method introduces layers of intricacy to the whiskey, merging classic rye with floral and tropical undertones.

“The straight rye whiskey aged in new American oak provides a classic base of allspice, caramel, and vanilla, complemented by the richness of extended aging and single barrel strength,” he elaborates. “The influence of Thandai infuses it with vibrant notes of cardamom and saffron, along with seasonal fruits, additional baking spices, and a tropical essence that lingers on the finish.”

The bottle itself adheres to the series’ tradition of featuring significant design elements. Each bottle is adorned with a pewter pig, inspired by the Indian elephant, reflecting the team’s experiences in India.

“The elephants, despite their immense size and strength, are also gentle and graceful—serving as a metaphor for the whiskey itself,” says Ireland.

In line with previous releases of The Boss Hog, the XI release is a limited edition, comprising only 127 barrels. Priced at $600 per bottle, this exclusive rye whiskey targets whiskey enthusiasts and collectors, a bold strategy in today’s market.

American whiskey sales and the spirits market at-large have experienced ups and downs over the past year. This downturn has particularly affected the major players in the U.S. whiskey industry, but it may have created opportunities for craft distillers, as analysts report a rising consumer interest in craft and premium bourbon.

Ireland acknowledges that the cost is a reflection of both the rarity and the effort that goes into its production. She emphasizes that this special release, with its experimental qualities, transcends mere collection; it’s about providing a distinctive tasting adventure.

“A whiskey like this is one you will never see again,” she proclaims.

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The alcoholic strength of whiskey at the point it enters a cask plays a pivotal yet often overlooked role in the maturation journey.

written by

Jacopo Mazzeo

published

October 14, 2024

Experts in the whiskey industry generally concur that the most significant factor affecting a whiskey’s profile is the duration it remains in wooden barrels. During this maturation phase, the whiskey interacts with the wood, absorbing different compounds and engaging in intricate chemical processes, all of which gradually mold and enhance its flavor, aroma, texture, and visual appeal.

Among all factors that impact this process, the influence of cask filling strength remains one of the least understood elements. Many distilleries adhere to practices shaped by economic and historical influences. For instance, in Scotland, freshly distilled spirit meant for single malt whiskey is generally barreled at 127 proof. In contrast, other whiskey-producing regions are often governed by regulations; for example, in the U.S., the maximum allowable proof for newly distilled spirits entering barrels is 125 proof.

These lower entry proof limits stem from the minimum proof required for a spirit to be classified as whiskey. In Scotland, a bottle of single malt Scotch must possess a minimum strength of 80 proof. To comply with this requirement, distillers typically barrel their new make spirit at a proof slightly above this minimum, ensuring that even with alcohol evaporation throughout maturation, the whiskey maintains its legal minimum before it is bottled.

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Meanwhile, the global whiskey landscape is witnessing significant transformations. In traditional whiskey regions, craft distillers are challenging age-old practices, while new players in emerging markets are crafting their methods without the weight of tradition. Within these changing dynamics, conventional approaches to barrel entry proof are being critically examined and transformed. Here, SevenFifty Daily delves into the science of this vital phase in the whiskey-making journey, exploring how both seasoned and new distillers approach the intricate decisions surrounding their methods.

Distillers often reference decades-old literature when deciding on their approach to barrel entry proof, even though the information remains relevant today. A seminal study, published in the Journal of the Association of Official Analytical Chemists, details trials conducted in the 1960s and 1970s which focused on congener development—essentially, the flavor compounds present—in bourbon aged at various proofs in new American oak barrels. This research revealed that as the entry proof increases (from 109 to 155 proof), both the color intensity and overall concentration of congeners in the whiskeys decrease. This phenomenon arises because the compounds released from the barrel become more soluble in water.

Although there has been no research that matches the thoroughness of that multi-decade study, several investigations have addressed the topic of cask filling strength and have either supported or expanded upon its conclusions. Some studies emphasize the influence of distillate strength on maturation speed, indicating that while reactions such as the decomposition of polymeric materials require water, the solubility of the resulting compounds improves with increased alcohol concentrations. This implies that the optimal extraction rate happens when the water-to-ethanol ratio is most effectively balanced.

Additional studies highlight that various cask filling strengths significantly impact the color intensity of whiskey, demonstrating that higher ABVs typically result in a lesser degree of color during maturation. Furthermore, a recent doctoral thesis investigated the relationship between cask filling strength and different types of casks. It suggests that casks filled at 125 proof exhibit the highest levels of wood-derived congeners (contrasting with other congeners that prefer lower ABVs), and French oak casks achieve levels akin to those of American oak casks. The research also indicates that a lower entry proof might help minimize the development of off-flavors when utilizing ex-wine casks.

In an effort to further refine their methods and apply academic findings to their unique environments, distilleries frequently supplement scholarly research with their own experiments. For example, Four Roses Bourbon has traditionally filled casks at 120 proof, which is below the maximum permissible limit in the U.S. for bourbon production. In the early 2000s, the distillery undertook a six-year study to experiment with different entry proofs, aiming to determine whether its established method was genuinely the best for achieving the preferred flavor profile.

“Generally, the industry agrees that lower proof yields smoother, more rounded flavors, whereas higher proof can result in brighter, bolder, and woodier characteristics,” explains Brent Elliott, the master distiller at Four Roses. “Our findings mostly supported this theory, demonstrating that a medium-high entry proof of 120 achieved the unique character we aim for at Four Roses.”

As part of his continuous research at Independent Stave Company, Andrew Wiehebrink, director of spirits research and innovation, recently conducted a similar six-year study to explore the development of whiskey at entry proofs of 100, 110, and 125. This study examined around 45 compounds using gas chromatography-mass spectrometry (GC-MS), a method that analyzes small, volatile molecules found in complex chemical mixtures. The results indicated that compounds such as vanillin, trans isoeugenol, phenol, and cis isoeugenol, which contribute to vanilla and spicy notes, were more prevalent at higher entry proofs. In contrast, components like guaiacol, furfural, 5-HMF, and 5-methyl furfural, associated with nutty, caramel, and smoky flavors, were more pronounced in the lower ABV samples.

“Our predictions, based on earlier research, were largely validated,” states Wiehebrink. “However, when we tasted the samples, we observed notable variations in the structure, fattiness, and sweetness of the whiskeys. This indicates that barrel components are not the only elements affected by entry proof during maturation; factors like acids, esters, and aldehydes in the new make are also significant.”

Ari Sussman, the whiskey maker at Outsiders Spirits and Three Chord Bourbon, fills his barrels with spirits at different alcoholic strengths and monitors their progress every quarter. He agrees that a lower entry proof makes whiskeys more accessible at a younger age, stating that this method is particularly well-suited for distillers aiming for a more “modern” whiskey drinker, who prefers spirits highlighted by the raw ingredients rather than the influence of wood and extended aging.

“When working with single grains, it’s essential to use a low entry proof between 105 and 110,” he explains. “This helps manage the wood’s potentially strong influence early in the process while keeping the characteristics of the new make spirit intact. Additionally, the proofing water ages within the barrel, adding much more character to the entire whiskey.”

Nicole Austin, the distiller at George Dickel Tennessee Whisky, mentions that the distillery’s traditional approach of using a lower entry proof of 115 has been advantageous. “Our whiskeys can mature for 15 to 18 years and still retain their vibrancy and liveliness.” However, this method does come with significant drawbacks. The extended maturation period and the requirement for more wooden barrels to age the lower ABV liquid lead to a larger carbon footprint and higher costs for the distillery. This prompted Austin to begin filling some casks at the maximum allowed proof of 125 as well.

On the other hand, Paul Abbott, the founder of Grasmere Distillery in England, contends that lower entry proofs pose a practical challenge. “Our cask entry varies from 94 to 140 proof. At 94 proof, the liquid extracts color and tannin much more quickly,” he explains. “But due to the lower ABV, it lacks long aging potential because of ethanol evaporation. Once the liquid drops below 80 proof, it no longer qualifies as whiskey, so starting at 94 doesn’t leave much time before it must be bottled.”

Despite the challenges, Abbott remains dedicated to using lower entry proofs. “We will probably settle in the low 100s to provide a larger margin for error,” he notes. “[However], I need a few more summers before I can make a complete assessment.”

When discussing entry proof, it’s essential that available data is supported by empirical testing, which considers various factors from warehouse conditions to the characteristics of the new make, in addition to market and financial elements. As Elliott states, “You can’t simply take an experiment and apply it globally. You should adapt it to different conditions. There’s a lot of complexity involved, but it’s precisely that complexity that makes this work so fascinating.”

Stay updated with the latest news and insights from the drinks industry—get them delivered to your inbox every week.

Dr. Jacopo Mazzeo is a freelance drinks journalist, consultant, and photographer based in the U.K. He writes for prominent trade and consumer outlets such as Decanter, Wine Enthusiast, Whisky Magazine, and Good Beer Hunting. Jacopo specializes in consumer trends and marketing strategies, has a background as a sommelier, and serves as a judge in international wine, beer, and spirits competitions. Before devoting himself to journalism, he studied musicology at the University of Bologna and earned a PhD at the University of Southampton. Connect with Jacopo on Instagram @jacopomazzeophoto.

As an increasing number of vineyards globally encounter ongoing and sporadic heat stress, both researchers and vineyard managers are striving to comprehend how grapevines are managing these conditions and how interventions can be improved.

The alcoholic content of whiskey at the time it enters a cask plays a significant role in its aging journey, a factor that is often overlooked.

Carbonic maceration, famous for producing vibrant and youthful red wines, particularly in the Beaujolais region, is being studied for additional innovative uses.

With numerous vineyards globally experiencing ongoing and sporadic heat stress, both researchers and vineyard managers are striving to comprehend how grapevines adapt and how they can enhance their support strategies.

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The color of your chocolate — whether it’s creamy-light or rich dark truffles — provides insight into the flavor you can anticipate. However, rum tells a different story. Just because a rum is golden-hued might lead you to believe it’s delightful, but the taste could have you searching for a trash can instead. This discrepancy highlights that the appearance of rum isn’t a reliable indicator of its flavor. Ultimately, it’s what rum is made of that truly matters.

As Robyn Smith, Ph.D., a distiller of rumbullion (more commonly known as rum), research chemist, and the creative mind behind This Blog’s NEAT, explains, “Rum is the most diverse spirit, showcasing a remarkable variety of styles shaped by the raw materials, fermentation methods, distillation processes, and aging techniques.”

Given this complexity, if you’re looking to enjoy the combination of chocolate and rum, it’s essential to grasp the production process behind this beloved spirit. “With a deeper understanding and appreciation of these variations, we can improve our ability to pair specific rums with the right chocolates,” notes Smith.

Explore further: 13 Types Of Beer Glasses And When To Use Them

The flavor profile of white rum is incredibly diverse. Some varieties have a near-neutral taste, while others come with hints that Robyn Smith describes as savory, slightly fruity, vegetal, or even grassy. The differences in flavor often stem from the production methods used. For instance, the use of charcoal filtration creates a clear, light rum. Alternatively, rums made from sugar cane juice, known as rhum agricole, present a more vibrant and grassy flavor.

This understanding of rum’s characteristics can guide you in selecting the right chocolate pairing. Rums contain “esters,” which are flavor compounds that impart fruity notes to the spirit. For example, if you choose Worthy Park Overproof rum, a high-ester, unaged variety, Smith recommends pairing it with chocolate that features dried fruit. If you enjoy chocolate-covered mangoes, now is the perfect occasion to enjoy them.

Dark rum often derives its rich color from the aging process or may have a small amount of coloring added. However, its dark appearance does not necessarily indicate its flavor when paired with chocolate. Aged rums can undergo numerous production processes contributing various flavors such as oaky, spicy, dessert-like, or fruity. If you have a preference for aged rums, Robyn Smith highlights that “Typically, aged rums pair excellently with darker chocolates because of their more complex flavor profiles.”

When it comes to lighter rums, particularly Jamaican varieties such as Hampden Estate 8, Smith advises pairing them with caramel and chocolate. Consider something straightforward like Snickers, or opt for more sophisticated options like dark chocolate-covered salted caramels. With a glass of rum in hand, you’ve crafted the perfect combination of a dessert and a drink. Alternatively, if you lean towards “robust aged rums, such as Lost Spirits Navy Style rum,” Smith recommends enjoying these with chocolates that carry a hint of spice or those brimming with fruits and nuts. This pairing evokes the delightful specialty chocolates found in local sweet shops during the autumn season.

So, if you’re ever in the mood to treat yourself to some chocolate with almonds, a sprinkle of sea salt, and a touch of caramel, or if you’re planning to serve a dessert like a dark chocolate mousse, you’ll know exactly which rum to pair with it.

Check out the original article on Chowhound for more insights.

The popularity of American whiskey has seen a remarkable surge over the last two decades. In 2023 alone, over 31 million nine-liter cases were sold in the United States, as reported by the Distilled Spirits Council of the United States. However, there remains a contentious topic that enthusiasts often avoid discussing: the term “blend.” Bringing it up around whiskey connoisseurs typically invites a dismissive reaction, or worse, a detailed critique about the supposed inferiority of blended whiskey compared to single barrels.

Nevertheless, these stereotypes are gradually being dismantled, much like the angel’s share itself, as a new generation of producers works to enhance the reputation of American blends. Interestingly, some of those very whiskey purists have begun to seek out high-quality blended expressions for their collections—a surprising twist that many admit they never expected.

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Dating back to the 1800s, American whiskey blends experienced a notable rise in popularity during the 1960s and 1970s, when premium brown spirits lost their appeal as consumers gravitated toward vodka and lighter, smoother liquors. With numerous barrels maturing in distilleries across the nation, brands found that by blending whiskey with cheaper neutral grain spirits and enhancing them with color and flavor additives, they could produce a version of whiskey that appealed to those who favored clear spirits. However, the quality of these blends fell short compared to international offerings, such as blended Scotch, which combines aged malt and grain whiskies from various distilleries, or the meticulous craftsmanship found in Japanese whisky production.

As a result, offerings like Seagram’s 7, Kentucky Gentleman, and Philadelphia Whiskey became popular, even as discerning enthusiasts viewed them with skepticism—and rightly so. The taste was often diluted and excessively sweet, accompanied by a harsh alcohol burn and lacking the depth found in traditional bourbon or rye whiskey. However, in recent years, established distilleries, artisanal producers, and those not directly distilling have begun to introduce a fresh perspective on American blends—combining straight whiskeys without any neutral spirits, colors, or flavorings added. This evolution has caught the attention of whiskey lovers. Aaron Goldfarb, author of Dusty Booze, points out that the novelty of these elevated American blends resonates strongly with collectors. “After a while, focusing on bourbon can become monotonous—you see another barrel-proof release or single-barrel selection,” he explains. “With these innovative blends, each release promises something truly unique.”

Bardstown Bourbon Company embraces a unique philosophy in the whiskey industry. Not only does it produce its own whiskey, but it also offers contract-distillation services for various brands. Additionally, the team curates barrels to create innovative blends. “We take a fresh, modern perspective on the category, combining high-quality bourbon, rye, and international whiskeys to craft a distinctive flavor profile,” says Dan Callaway, Bardstown’s Vice President of new-product development. The Discovery Series exemplifies the meticulous quality and dedication the label invests in blending, as it selects whiskeys from different mash bills sourced from states like Tennessee, Indiana, and Kentucky, resulting in unique and collectible expressions of exceptional quality.

“It is thrilling to witness a line of guests at the distillery eager for new rare bottles,” Callaway shares. “Engaging in blends carries a certain level of risk; however, we’ve built a rapport with consumers who trust that we will provide an exciting product with a well-balanced profile and superior flavor.”

Another noteworthy brand is Louisville’s Barrell Craft Spirits, established by Joe Beatrice. This non-distilling producer specializes in either single-barrel straight whiskeys or blends of various straight whiskeys. “Today’s whiskey consumers are much more knowledgeable than they were five or ten years ago,” he observes. “Blending offers more depth than simply relying on a single-source whiskey from one barrel: The aim is to showcase creativity while achieving nuance and balance. It is a meticulous process of experimentation, tasting, and assessment—an art form that is finally gaining the acknowledgment it deserves.”

The Gold Label series has transformed into a sought-after collection, with secondary market prices soaring above $500—values often associated with Russell’s Reserve 15 or rare selections from Willett. Beatrice attributes this trend to the limited availability of the product and the greater age of the whiskeys blended: “The barrels chosen for these releases are picked for their refined characteristics and exceptional flavor profiles. Ultra-premium whiskey aficionados who appreciate our brand recognize the dedication and meticulousness involved in the production process.”

As newer brands like Old Elk, High Bank, and 15 Stars generate excitement in the premium-blend sector, it’s vital to acknowledge that traditional names have also joined the trend. For instance, James B. Beam Distilling Co., home of Jim Beam, has introduced high-end blends through its Little Book label, curated by eighth-generation master distiller Freddie Noe. This means you can confidently order your American blended whiskey without the scrutiny of spirits enthusiasts.

Jonah Flicker serves as the whiskey critic for Robb Report, providing weekly reviews of significant new releases and taking on freelance writing about the global spirits scene, journeying through distilleries across Kentucky to Scotland. 

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Curd Fest, hosted by Drink Wisconsinbly, has returned to Milwaukee. This year, one of the exciting offerings is cheese curd vodka, and it comes with a ranch chaser!

A local rum producer has initiated legal action against another company for trademark infringement, following the latter’s decision to market rum under a name that closely resembles its own.

Island Saint LLC, operating as Bellows International, has been offering rum under the trademark “Magens Bay Rum” since late 2005, as stated in the complaint submitted on Thursday to the V.I. District Court. This branding stems from an exclusive agreement with Magens Bay Authority to manufacture rum using the Magens Bay name.

Labels from Bellows International’s Magens Bay Rum

 

Since the launch of its sales in October 2005, the volume has impressively increased from 79 cases to 1,158 cases by 2003. Over the years, Bellows has sold more than 122,000 bottles of Magens Bay Rum, resulting in revenue that surpasses $458,000.

Around May 2024, the complaint alleges that Cardow Inc., a company recognized for its jewelry, officially registered the trade name “Magens Bay Rum” with the Government of the Virgin Islands and began marketing products under this name.

The complaint claims that Cardow’s product “uses identical imitations of Bellows’ MAGENS BAY RUM mark in a manner that is likely to cause consumer confusion and deceive the public.” Bellows contends that Cardow’s actions are causing “irreparable” damage to its brand. One significant impact of Cardow’s activities, as stated in the complaint, is that the Department of Licensing and Consumer Affairs issued a cease and desist letter to Bellows due to Cardow’s registration of the trade name.

The cease and desist order instructed Bellows to stop selling its rum, which had been in the market for nearly two decades, “despite Bellows having properly registered its label with DLCA” as recently as 2016 when they updated the labels for both the white and gold rum variants.

To complicate the situation, Bellows claims that Cardow has started to sell bottles of a competing product “to the very same retail and restaurant establishments where Bellows had been distributing its brand for the previous 19 years.”

The purported “imposter” bottles, as stated in the complaint, are being sold by Cardow Inc.

Bellows is requesting that the court recognize its “clear entitlement to a common law trademark,” citing its “exclusive and extensive use of the mark in the jurisdiction.” The company also seeks a ruling that federal trademark infringement has occurred, along with common law trademark infringement due to Cardow’s use of the name Magens Bay Rum. They are asking for both a preliminary and permanent injunction to stop Cardow from using the mark. Additionally, Bellows is seeking damages for unfair competition and for Cardow’s unfair business practices.

As of the time of this report, Cardow had not provided a response to the complaint.

The title has been awarded to a brand that is already recognized in the industry.

A close-up of a sommelier savoring whiskey in a cellar setting.

Stranahan’s Whiskey, famous for producing American single malt right from Denver, has achieved a significant milestone at the 2024 San Francisco World Spirits Competition by claiming the title of “Best in Class” in the American Single Malt category. This recognition has brought Stranahan’s to the forefront in a competitive whiskey landscape.

This award is considered one of the highest honors within this competition, which is esteemed as one of the most significant events in the spirits industry.

Stranahan’s Single Malt Whiskey

Established in 2004, Stranahan’s was among the pioneering distilleries in the United States to concentrate on American single malt—a style traditionally linked to Scotch whisky. However, Stranahan’s does not seek to replicate Scotch. Instead, they have found a unique place in the market by producing a distinctly American spirit. Their whiskey is crafted from 100% malted barley, distilled in small batches, and matured in new charred American oak barrels.

The decision to use new oak barrels is crucial to Stranahan’s signature taste. While Scotch is typically aged in previously used barrels, Stranahan’s imparts a robust and bold character to its whiskey, featuring flavors such as caramel, oak, and spice. Additionally, the exceptional climate of the Rocky Mountains—with its high altitudes and fluctuating temperatures—plays a significant role in the aging process, resulting in a whiskey that stands out from traditional single malts.

The distinguished flavor profile of Stranahan’s captured the attention of judges at the 2024 San Francisco World Spirits Competition. Their American single malt exhibits a rich interplay of sweetness and warmth, highlighted by notes of toasted oak, dark fruit, and a hint of spice. This whiskey is both bold and accessible, appealing to both experienced whiskey enthusiasts and newcomers to the category.

Achieving the title of “Best in Class” at this prestigious competition is certainly an impressive accomplishment. The San Francisco World Spirits Competition is renowned for its stringent evaluation process, which features a panel of industry experts.

The brand’s Original whiskey secured a Gold medal at the previous year’s San Francisco World Spirits Competition and garnered a Double Gold in 2021. In addition, it has received accolades at the SIP Awards, New York International Spirits Competition, LA Spirits Awards, and several others.

Stranahan’s success serves as a significant boost for American single malt whiskey overall. This category has been building momentum in recent years, as an increasing number of U.S. distilleries delve into the possibilities offered by barley-based whiskey. While bourbon and rye continue to dominate the American whiskey landscape, single malt is gradually establishing its own foothold. Other notable brands in this segment include Westland, Balcones, and Virginia Distillery Company.

For numerous whiskey enthusiasts, Stranahan’s recent accolade serves as an inspiration to delve into the expansive realm of American single malt. This style merges age-old methods with innovative American craftsmanship, resulting in a spirit that feels both familiar and intriguingly distinct.

Apart from the Original American Single Malt, the brand features several distinctive offerings: For those in search of a unique experience, the Sherry Cask edition matures their single malt in Oloroso sherry barrels, infusing it with a delightful complexity of dried fruit and nutty undertones.

Additionally, Stranahan’s presents the Blue Peak, a whiskey inspired by mountainous terrains, which is aged using a Solera system. This process imparts a smooth and intricate profile, complemented by notes of vanilla and roasted nuts. For those in pursuit of something exceptionally rare, their Snowflake release is an annual limited-edition selection that undergoes aging in an assortment of casks—from rum to port—ensuring that each batch is a unique discovery.

Stranahan’s wasn’t the sole whiskey label to receive a Best in Class accolade at the 2024 San Francisco World Spirits and Ready to Drink Competitions. Other distinguished winners included King’s Family Distillery, honored for Best American Blended Whiskey, Starboards for Best Australian Single Malt Whiskey, and Eau Claire Distillery for Best Canadian Whiskey.

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This list features some of the finest clear spirits available, ranging from time-honored imported vodkas to American-made varieties emerging from small distilleries. If martinis are your drink of choice, you’ll discover a selection of vodkas here deemed excellent for this classic cocktail. For those who prefer convenience, a range of flavored options from various brands are included as well. Be sure to share your favorite by casting your vote.

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Aly Walansky frequently contributes to discussions about food trends and news. With over twenty years of experience as a food journalist, she has covered a wide range of topics, from budget-friendly shopping to recipes and culinary travel, for prominent publications such as Food Network, Southern Living, Food & Wine, Travel & Leisure, The Kitchn, and others. In recognition of her work, she was honored as one of the top ten journalists in 2023 and one of the top ten freelance journalists in 2024, along with holding the title of #1 food journalist in 2022 by Muck Rack. You can follow her at alywalansky.substack.com.

Gavin Booth from coupleinthekitchen.com focuses on recipe creation, grilling techniques, culinary travel, and romantic getaway destinations. He boasts significant travel experience, having explored all 50 U.S. states and more than 40 countries. Gavin works as a full-time recipe developer, photographer, videographer, and writer.

With over two decades of experience in journalism and content creation, Gretchen Pahia is a dedicated wife and mother to two teenage sons. Her work has appeared in numerous publications, establishing her as a respected writer on a diverse array of subjects including travel, dining, lifestyle, family, and entertainment. You can stay updated with her work on Instagram @gpahia.

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