Liquor-articles 1905

Penne alla Vodka is a classic Italian American pasta recipe that combines zest and creaminess in a dish that’s incredibly satisfying and simple to prepare. This dish can make its way from the stove to your table in under 15 minutes. However, even though the recipe is straightforward, it’s crucial to not skip the vodka, even if it’s tempting to do so when it’s missing from your pantry. Without vodka, the recipe loses its complexity, turning into a standard marinara instead of something extraordinary. For optimal results, it’s key to add vodka towards the end of your cooking process. This timing allows the vodka to enhance the flavors without overpowering the sauce or lending any bitterness.

Vodka is a natural aroma enhancer and emulsifier, enriching the sauce with a smooth texture and vibrant taste. The alcohol in the vodka accentuates the tomato’s fruitiness and the garlic’s sharpness while also marrying the richness of the cream seamlessly into the sauce. It’s an effective way to maintain a balanced, rich sauce.

Read more: 26 Types Of Pasta Sauce Explained

To achieve the finest vodka sauce, introduce the vodka around a minute before integrating the pasta. Continue cooking the sauce for a few extra minutes to ensure the ingredients fully combine and the sauce clings to the pasta properly. Follow the recipe’s suggested amount of vodka for a subtle effect or add an extra splash just before serving for a stronger flavor. While vodka inherently doesn’t possess its own taste, choosing a high-quality vodka, free from additives and artificial ingredients, is important. Penne, with its ridges and hollow center, is traditionally chosen for this dish as it excellently traps and holds the sauce, but any pasta shape you prefer or have available will work well.

If you want to add another flavor to the sauce, you can choose a different spirit depending on the profile of your dish. You can try tequila or whiskey for a woodsy, earthy flavor; gin for extra herbal characteristics, mezcal if you want it a bit smoky, or wine to enhance the fruity acidity of the tomato, such as in this lobster spaghetti with white wine-tomato sauce. Remember that most of the alcohol will evaporate, but not before doing its job of intensifying the flavor and adding a silky creaminess to your pasta sauce.

Read the original article on Tasting Table.

A visit to the picturesque island of Puerto Rico often features a stop at the renowned Bacardi distillery, located just across the bay from the historic Old San Juan.

Given that this location is known for creating over 70% of the rum consumed in the U.S., it’s understandable that Bacardi, the world’s largest rum distillery, comes to mind first.

Besides large-scale producers like Bacardi or Don Q, which is made in Ponce in Puerto Rico’s south, there has been a revival of smaller, craft rum brands.

With a little additional planning, travelers can explore off the standard tourist routes and discover distinctive rum and distillery experiences.

About 22 miles west of San Juan in Vega Alta is San Juan Artisan Distillers, the first and only Puerto Rican distillery growing its own sugarcane and producing its own rum.

After the Great Recession, founder and president José “Pepe” Álvarez, originally in the agriculture industry, thought it was time to try something different.

His son and head distiller, José Roberto Álvarez, explained: “There had been a long history in Puerto Rico of sugarcane planting. We exported sugar all over the world.”

Though the sugarcane industry collapsed by the 2000s, Puerto Rico “used to be covered in sugarcane farms.”

“There even was a train that went around the island, picking up sugarcane from the farms and taking it to the sugar mills. So, it’s a very nostalgic and cultural aspect of our heritage that completely disappeared,” Álvarez said.

Their goal was to create a higher-quality product by sourcing it from sugarcane juice, a French style of making rum.

As operations took in 2017, tragedy struck when Hurricane Maria demolished 50 to 70 acres of their sugarcane farm.

With that setback, in the interim, they launched their Tres Clavos brand – originally using sourced rum from the Dominican Republic following Maria, but using locally sourced fruit – which is inspired by chichaíto (Puerto Rican moonshine).

Once back on their feet, the Tres Clavos brand became a Caribbean blended rum as they started using half of their own rum and half from the Dominican Republic.

When the sugarcane farms recovered, they were able to launch their Ron Pepón brand, made completely from their own sugarcane juice, which has a grassy, fruity and “more funky” flavor profile than rum that is widely traditional on the island.

Álvarez says American culture is also much more familiar with rum made from molasses or sugar, which highlights more caramel and vanilla notes.

Disposing of the waste after making rum from molasses or sugar is also more difficult, costly and harmful to the environment than disposing of used sugarcane juice.

Tour guide Alejandra Torres Zayas explained that historically, producers would dispose of the waste into the ocean, not realizing the environmental hazard. Now, there are government-approved ways to dispose of it, but because of SJAD’s method, they are able to put it back in the land and use it as fertilizer.

Their efforts have been paying off. SJAD’s Ron Agrícole earned a gold medal at the Fifty Best White Rums 2021 and double gold in 2022.

Those who do make the visit outside of San Juan to the distillery see firsthand the “family vibe” and “personal attention,” Álvarez believes.

“People really like to see the whole picture, the farm, the milling, the distillery, the manufacturing,” Álvarez said.

People always “arrive happy and leave happier.”

The Key Points at the top of this article were created with the assistance of Artificial Intelligence (AI) and reviewed by a journalist before publication. No other parts of the article were generated using AI. Learn more.

Old Elk Wheated Bourbon

Old Elk Bourbon Whiskey is gaining recognition for its innovative approach to its wheated bourbon formulation. The distillery based in Colorado has recently launched its Cognac Cask Finish Straight Wheat Whiskey just in time for Bourbon Heritage Month in September.

Melinda Maddox, the master blender at Old Elk, supports the change in the wheated bourbon formula, notably with the adoption of French limousine cognac barrels for finishing. This particular bourbon blend comprises 51% corn, 45% wheat, and 4% malted barley.

“The complex flavor profiles of cognacs initially inspired us,” Maddox has explained to Forbes. “The intricate contrast and complement of flavors—featuring both fresh and ripe rich fruit—play a crucial role in enhancing the spice and personality of our wheat whiskey.”

Wheated bourbon is a type of bourbon whiskey where wheat is used as the secondary grain instead of the more common rye. This substitution gives wheated bourbon a softer, smoother, and slightly sweeter flavor profile compared to traditional bourbon, which typically has a spicier and more robust taste due to the presence of rye.

After years of continued and seemingly unstoppable growth, bourbon whiskey sales numbers have been mixed over the last year. Still, the global bourbon market is expected to grow at an annual rate of 11.44% from 2023 to 2029, according to business intelligence firm Market Reports World. By 2029, the bourbon industry is projected to be worth $10.76 billion. But to sustain that growth, it’s arguable that bourbon makers will need to respond to shifting consumer preferences and innovate upon traditional products.

At Old Elk, this shift in the wheated bourbon recipe is part of the company’s broader strategy to enhance and diversify its offerings. The Cognac Cask Finish marks a significant departure from previous releases, showcasing the distillery’s refined approach to cask finishing. Maddox emphasizes the importance of experience in crafting this new expression.

“Our cognac cask finished wheat really benefited from having established ourselves in the cask finishing series,” she explains. “By this, I mean we were able to take all the knowledge and time we have spent developing our cask series and really fine tune our approach to aging this series. Because of what we have learned, I knew I wanted to blend barrels that had aged for varying spans of time, and I wanted to proof this batch to showcase the lighter flavors.”

The modification also included a precise change in the whiskey’s alcohol content, reducing it to 95 proof to better match the characteristics typical of cognac. This change not only enhances the new finishing but also introduces a unique variation to the classic wheated bourbon flavor.

“I aimed for the whiskey to have a proof point similar to that of a cognac,” Maddox explains. “Quality is always a challenge with cask aging. We have put significant effort into ensuring the casks we use are sourced from reliable partners, guaranteeing they reach us in top condition.”

Looking to the future, Old Elk is set to continue its pioneering work in its Cask Finish Series, with plans to launch a Ruby Port Cask Finish soon. Maddox shares his thoughts on the expected impact of this forthcoming release.

“The ruby port-finished rye will be unexpected for many,” Maddox remarks. “I believe it will appeal to whiskey enthusiasts who usually do not prefer rye.”

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Distilled in 1966, this is the oldest scotch release ever from the famed Speyside distillery.

Earlier this summer we tipped you off to the news that Benriach, the celebrated Speyside producer, would be releasing its oldest and most exclusive expression to date: a precious bottling of single malt collected from a single cask that was originally filled all the way back in the 1960s. Now that it’s available on shelves, we’ve scored a taste of the juice and can happily report that it’s high on the list of best whiskies we’ve sipped all year. Here’s what it tastes like and how you can hope to score a bottle of the $25,000 liquid.

The Benriach 50 is an entirely unpeated malt that was laid into barrel on September 21st, 1966. It spent the entirety of its maturation in bourbon cask 2383. Over the ensuing decades, the auspicious cooperage sat patiently in the distillery’s Speyside warehouse imbuing all sorts of rich and over-ripened fruit into the whiskey within.

These specific characteristics aren’t at all out of the ordinary for the mark. Indeed, when it comes to house style, Benriach’s unpeated whiskies are admired for their rich fruitiness. But there’s something almost supernaturally synergistic about the way this particular cask enhanced its charge. The hand-in-glove between barrel and distillate is remarkable.

From the moment it’s poured, the distinctive 89-proof malt begins its sensory journey. It releases aromas of honey-soaked dates and sweetened cherries that fill the air. Upon tasting, a luxuriously smooth texture delivers these flavors, smoothly introducing notes of grapefruit zest with a bittersweet edge. Enjoy the lively taste as it gracefully fades into a long finish adorned with spiced, candied fruits.

As you savor each sip, it becomes evident that the timing of retrieval from the barrel was impeccably chosen. A delay could have disrupted its graceful equilibrium. With master blender Rachel Barrie at the helm, attributing the whisky’s balance and character to mere coincidence is unthinkable.

Rachel Barrie, a renowned figure in the Scotch whisky industry, commands the creation of spirits at Benriach. Although her tenure began only in 2017, her profound influence ensures that the 126-year-old distillery continues to excel in a contemporary setting, perhaps marking this creation as her definitive work.

Barrie asserts, “The Benriach 1966 Cask Aged 50 Years stands as our crowning achievement. Our craftsmanship in flavor cultivation is a legacy of our extensive history with a varied selection of international casks. Through our imaginative and investigative approach to whisky production, decades of experience have refined our capability to identify truly exceptional casks. This defines our artistry.”

And Barrie’s contribution is just one of many in its creation. The venerable fifty-year-old Benriach is elegantly encased in a crystal decanter, meticulously shaped by the renowned Scottish glass studio, Glasstorm. It is presented in an artfully crafted box designed by master craftsman John Galvin, taking inspiration from the varied collection of casks within Benriach’s traditional dunnage warehouses.

Here comes the challenging part: acquiring one of these bottles. The Benriach 50 was initially released in Asia in May 2024 and has gradually become available worldwide, with merely four bottles making it to the U.S. markets this summer. Chances are slim that you’ll find this rare item on the shelves of your local liquor store. The most effective strategy might be directly contacting Benriach to connect with their private client team.

While waiting, you might consider the Benriach 25, which showcases much of the signature style of the house. It benefits from aging in a mix of sherry casks, bourbon barrels, virgin oak casks, and Madeira wine casks. Priced at $360 a bottle, this is a more accessible option for savoring a well-aged single malt, unlike its $25,000 senior counterpart.

Benriach 50 is a contemporary work of art, crafted over half a century.

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NEW YORK, Aug. 30, 2024 /PRNewswire/ — A report enhanced by AI highlights that the global luxury whiskey market is poised to expand by USD 746.9 million from 2024-2028, with a projected CAGR of 5.29% throughout the period. The surge in whiskey-based tourism and innovative whiskey product launches are propelling this market growth. Nevertheless, the industry faces hurdles such as strict regulations and high taxation on spirits. Prominent companies steering this market include Allied Blenders and Distillers Pvt. Ltd., Angus Dundee Distillers Plc, Asahi Group Holdings Ltd., Bacardi Ltd., Brown Forman Corp., Campari Group, Constellation Brands Inc., Diageo, John Distilleries Pvt. Ltd., KAIYO JAPANESE MIZUNARA OAK WHISKY, Kirin Holdings Co. Ltd., La Martiniquaise-Bardinet, Luxco Inc., LVMH Group., Pernod Ricard SA, Piccadily Distilleries, Suntory Holdings Ltd., The Edrington Group Ltd., Whyte and Mackay Ltd, and William Grant and Sons Ltd.

For a detailed analysis on regions, market segments, customer landscape, and companies – Click for the snapshot of this report

Forecast period

2024-2028

Base Year

2023

Historic Data

–

Segment Covered

Product Type (Scotch whiskey, American whiskey, Japanese whiskey, Irish whiskey, and Others), Distribution Channel (Off-trade and On-trade), and Geography (Europe, APAC, North America, South America, and Middle East and Africa)

Region Covered

Europe, APAC, North America, South America, and Middle East and Africa

Key companies profiled

Allied Blenders and Distillers Pvt. Ltd., Angus Dundee Distillers Plc, Asahi Group Holdings Ltd., Bacardi Ltd., Brown Forman Corp., Campari Group, Constellation Brands Inc., Diageo, John Distilleries Pvt. Ltd., KAIYO JAPANESE MIZUNARA OAK WHISKY, Kirin Holdings Co. Ltd., La Martiniquaise-Bardinet, Luxco Inc., LVMH Group., Pernod Ricard SA, Piccadily Distilleries, Suntory Holdings Ltd., The Edrington Group Ltd., Whyte and Mackay Ltd, and William Grant and Sons Ltd

Key Market Trends Fueling Growth

The luxury whiskey market is seeing significant growth due to increasing consumer demand for premium spirits. This trend is influenced by factors such as rising disposable incomes, cultural importance, and the pursuit of unique and high-quality products. Key industry players are focusing on innovation and expanding their offerings with a diverse range of aged, flavored, and limited-edition whiskeys to meet consumer expectations. The market is projected to maintain steady growth over the next few years.

The worldwide whiskey industry is flourishing across multiple key segments such as Irish Whiskey, Scotch Whisky, American Whiskey, Canadian Whisky, Japanese Whiskey, Rye Whiskey, and more. Whiskey is crafted using a grain mash—barley, corn, rye, wheat—and fermented with yeast before aging in wooden, often oak, barrels. The growth of this sector is propelled by premium and craft spirits, with trends in mixology and cocktails increasing its popularity. While traditional offline sales dominate, e-commerce growth is driving online sales forward. Distilleries are focusing on unique aging processes and distinct flavors to stand out. Taxation and trade agreements notably affect the market. The whiskey market includes segments like Premium, High-end Premium, and Standard. Innovations in distillation and the rise of artisan distilleries are notable trends. Factors such as whiskey tourism, brand loyalty, and whiskey festivals bolster the industry.

To gain a Complete 360° Market Analysis and see the Impact of AI: For detailed insights— Request Sample!

Market Challenges

The high-end whiskey sector prospers with consistent growth in sales. Influential industry players such as Diageo, Pernod Ricard, and Brown-Forman are prominent, crafting esteemed brands like Johnnie Walker Blue Label and Glenlivet that appeal to wealthy consumers. This market segment’s expansion can be credited to increasing disposable incomes and a growing proclivity for premium alcoholic beverages. Whiskey collectors and aficionados play a critical role in market expansion. To entice consumers, companies invest in creative packaging and limited edition releases, portraying the luxury whiskey domain as a compelling business prospect.

The luxury whiskey market confronts challenges such as the selection of yeast and the use of oak wooden barrels for aging. Bourbons and spirits from craft distilleries necessitate distinct yeast strains to achieve unique flavor profiles, while the aging in oak barrels significantly influences the taste of whiskey. Fiscal hurdles, particularly with Scotch Whiskey and Japanese Whiskey, can affect pricing and accessibility in the market. Distilleries are investing in sophisticated distillation technologies and adhere to rigorous aging guidelines, catering to various market segments including premium, high-end premium, and artisanal offerings. The growing importance of e-commerce and digital marketing strategies assists in reaching broader consumer bases, whereas whiskey tourism and brand loyalty draw in visitors and ensure customer retention. Opportunities in mixology and cocktail development are expanding, although challenges such as free trade agreements and regulatory hurdles over importation and exportation persist. Both connoisseurs and casual drinkers are in pursuit of varied drinking experiences, influenced by consumer lifestyle trends. The local distilleries and whiskey festivals play a pivotal role in enriching the whiskey culture, presenting a dynamic and evolving industry landscape.

For further insights on the drivers and challenges – Download a Sample Report

Segment Overview

This luxury whiskey market report extensively covers market segmentation by

Product Type

1.1 Scotch whiskey

1.2 American whiskey

1.3 Japanese whiskey

1.4 Irish whiskey

1.5 Others

Distribution Channel

2.1 Off-trade

2.2 On-trade

Geography

3.1 Europe

3.2 APAC

3.3 North America

3.4 South America

3.5 Middle East and Africa

1.1 Scotch whiskey- The Scotch whisky segment, a significant part of the global luxury whiskey market, is recognized for its stringent production regulations and illustrious heritage. This category includes five main types: Single Malt, Single Grain, Blended Malt, Blended Grain, and Blended Scotch Whisky. Single Malt Scotch is produced at a single distillery using only malted barley, aged for a minimum of three years. Single Grain Scotch incorporates other grains like wheat or corn. Blended Malt Scotch amalgamates single malts from various distilleries, while Blended Grain Scotch blends single grain whiskies. Blended Scotch Whisky, the most favored, combines single malt and single grain whiskies. In February 2024, Pernod Ricard introduced luxury Scotch whisky boutiques at Delhi Duty Free, accentuating Scotch whisky’s premium status and international allure. This development underscores the potential growth of the Scotch whisky segment within the luxury whiskey market during the forecast period.

For comprehensive details on market segmentation through geographic analysis, covering upcoming forecasts (2024-2028) and historical insights, visit Download a Sample Report.

Research Analysis

The luxury whiskey market includes a variety of high-end alcoholic products such as Irish Whiskey, Scotch Whiskey, American Whiskey, Canadian Whiskey, Japanese Whiskey, Rye Whiskey, and others. These beverages are produced from grains like barley, corn, rye, and wheat through a detailed process involving mashing and yeast fermentation. The matured whiskey is stored in wooden barrels, typically oak, to acquire a rich, nuanced flavor profile. While offline sales lead the market due to the hands-on experience offered by distilleries and tasting rooms, online sales are also increasing, providing convenience and a broader selection of premium and craft spirits. The aging method and taste attributes of whiskey vary notably across different regions and varieties. For example, Scotch Whiskey and Japanese Whiskey are celebrated for their refined, intricate tastes, while Bourbon is noted for its distinct charred oak flavor. Market dynamics also involve tax considerations and quality distinctions. The growing trend of mixology and cocktail-making has also augmented the demand for luxury whiskey, with both bartenders and aficionados exploring innovative concoctions and styles. The market is poised for growth, propelled by an inclination towards distinct and high-quality alcoholic spirits.

Market Research Overview

The premium whiskey sector includes various distinguished alcoholic drinks such as Irish Whiskey, Scotch Whisky, American Whiskey, Canadian Whisky, Japanese Whiskey, Rye Whiskey, and others. These superior spirits are produced using ingredients like barley, corn, rye, and wheat, combined with yeast and advanced distillation methods. The maturation process is essential for forming distinctive flavor profiles, utilizing wooden oak barrels to age the whiskey over several years. While traditional sales through physical liquor outlets and bars persist, online platforms are gaining traction due to their convenience. The whiskey enthusiast community flourishes through innovative mixology and offers distillery tours, enhancing the allure for tourists. Factors such as aging techniques, taxation, and international trade agreements are pivotal in shaping the industry landscape. Preferences tied to consumer lifestyles, brand allegiance, and drinking occasions dictate the popularity across different quality types—premium, high-end premium, and standard. The inclusion of craft spirits and boutique distilleries enriches the market’s variety. Growth drivers such as e-commerce, online marketing strategies, and whiskey-centric festivals continue to propel this vibrant market forward, catering to both aficionados and casual drinkers who cherish the intricate tastes and rich heritage of luxurious whiskies.

Table of Contents:

1 Executive Summary

2 Market Landscape

3 Market Sizing

4 Historic Market Size

5 Five Forces Analysis

6 Market Segmentation

Product Type

Distribution Channel

Geography

7 Customer Landscape
8 Geographic Landscape
9 Drivers, Challenges, and Trends
10 Company Landscape
11 Company Analysis
12 Appendix

About Technavio

Technavio is a prominent global technology research and advisory company. Their research and analysis focus on emerging market trends and provide actionable insights that assist businesses in identifying market opportunities and formulating effective strategies to enhance their market positions.

Technavio boasts a team of over 500 specialized analysts and a report library with more than 17,000 entries, spanning over 800 technologies across 50 countries. Their client base includes enterprises of varying sizes, among which over 100 are Fortune 500 companies. This diverse client base depends on Technavio for its thorough coverage, in-depth research, and actionable insights to discover opportunities in existing and potential markets and to evaluate their competitive standings in evolving market conditions.

Contacts

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Media & Marketing Executive
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News / Glasgow & West

Results found that harmful chemical isopropyl was an ingredient in counterfeit vodka discovered in a Coatbridge shop.

A warning has been issued to the public after fake Glen’s vodka containing a potentially lethal chemical was found to be being sold to customers in Scotland.

Investigations are ongoing into the size and scale of distribution of the counterfeit product following the discovery at a shop in Coatbridge earlier this month.

Authorities from Food Standards Scotland (FSS) and North Lanarkshire Council have confiscated 40 fake bottles falsely branded as Glen’s following a complaint about an overpowering scent reminiscent of nail polish remover emerging from the beverage.

Analysis of samples from the 35cl bottles detected isopropyl, a hazardous substance that could lead to a range of severe health issues including abdominal pain, vomiting, dizziness, reduced breathing rate, coma, and even death.

Consumers are being urged to exercise increased caution while purchasing alcoholic drinks, with specific advice to be alert to bottles that exhibit an unusual odor and flavor.

“After our earlier consumer alert this month regarding counterfeit products, we urge the public to remain particularly watchful due to the severe risks involved in consuming any product contaminated with isopropyl,” warned Gordon Mitchell, the head of food crime operations at FSS.

“We are doing everything possible to ensure that any products which pose a danger to the public are taken off the shelves, but in the meantime we need to alert those who maybe have already bought counterfeit product to check and if there are any doubts then please do not consume and get in touch as soon as possible.”

Anyone who believes they may have consumed counterfeit alcohol and/or are showing any symptoms is asked to contact NHS 24 on 111 immediately.

Anyone with information on the manufacture or sale of counterfeit alcohol is asked to contact the Scottish Food Crime Hotline (0800 028 7926) or online, in partnership with Crimestoppers.

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A classic Mai Tai cocktail is usually made with two flavors of rum mixed with pineapple juice and orange juice.

The Mai Tai is a cocktail that has carved out a distinct place in the world of mixology, often associated with tiki culture and tropical getaways. Despite its relaxed, beachy reputation, the history surrounding the Mai Tai is murkier than a bottle of dark rum.

The origin story (or stories) revolve around two prominent figures in the golden age of the cocktail world: Victor J. “Trader Vic” Bergeron and Donn Beach, also known as Don the Beachcomber. Both men are credited with creating the Mai Tai, though their versions of the story differ significantly.

“Cocktail culture in the post-war era was fueled by escapism and the fantasy of island life in urban locations,” Andrew Holmes, the Bermuda brand director at Goslings Rum, tells Forbes. “There is a lot of speculation surrounding the origins of the Mai Tai—Trader Vic or Don the Beachcomber. We know that Vic was inspired by Don. However, the two drinks in speculation with a common name do not resemble each other in terms of ingredients. Although it is Vic’s recipe that is more universally accepted as the Mai Tai.”

In 1944, Victor Bergeron, the founder of Trader Vic’s, claimed to have invented the Mai Tai at his restaurant in Oakland, California. According to Bergeron, the cocktail was created for his friends from Tahiti, who exclaimed, “Maita’i roa ae!” (meaning “out of this world, the best” in Tahitian) after tasting it. This exclamation led to the drink being named “Mai Tai.”

Bergeron’s original recipe called for aged Jamaican rum, fresh lime juice, orgeat syrup (a sweet almond syrup), orange curaçao and a dash of simple syrup. The cocktail was shaken with crushed ice and garnished with a lime shell and a sprig of mint. Trader Vic’s version of the Mai Tai was designed to showcase the complex flavors of high-quality rum, a spirit that was central to the tiki culture he helped popularize.

On the other hand, Donn Beach, a former bootlegger who opened the first tiki bar, Don the Beachcomber, in Hollywood in 1934, claimed that he created a drink similar to the Mai Tai in the 1930s. Beach’s version was a more complex concoction, featuring multiple rums, lime juice, falernum (a syrup flavored with lime, almond, and spices), and various other ingredients.

While Beach’s claim is supported by some, it is Trader Vic’s version that became widely known as the Mai Tai. The cocktail gained popularity through the 1950s and 1960s, particularly in Polynesian-themed restaurants and tiki bars that proliferated across the United States during this period.

The Mai Tai became synonymous with tiki culture, a mid-20th-century social movement in the United States that appropriated heavily from Polynesian, Melanesian and Micronesian cultures. Tiki culture was characterized by beach themes, palm tree décor and rum-based cocktails. The Mai Tai, with its tropical flavors and presentation, became the ultimate symbol of this trend.

During the 1950s and 1960s, tiki bars and restaurants became popular design choices. The Mai Tai, served in a distinctive glass or mug and often garnished with fruit, became one of the most recognizable drinks of this era.

The cocktail’s popularity was further cemented by its association with Hawaii. After the islands became a U.S. state in 1959, Hawaii became a popular tourist destination, and the Mai Tai was often marketed as Hawaii’s flagship drink, despite its Californian origins.

“At one point in my bartending career, the Mai Tai was a full juice bomb—layered with dark rum and a grenadine float,” Lauren Trickett, a brand ambassador for Mount Gay Rum, tells Forbes. “While I am not sure how this version came into play, tourism and cruise ships likely contributed to keeping this version of the drink on menus as it’s much cheaper to fill glasses with pineapple juice and grenadine than it is to use quality rum, orgeat and fresh lime juice. This style of drink also began to pigeonhole rum into the ‘vacation drink’ category, which does rum a disservice as it’s one of the most versatile spirits.”

The Mai Tai has experienced several revivals over the decades, particularly as interest in classic cocktails has grown.

“The Mai Tai has evolved into one of the most requested rum cocktails on the planet,” Holmes says. “The challenge is the variety of orgeats, the quality of the lime juice, the sweetness of the Curacao-style liqueurs and, of course, the base rums used in the cocktail, resulting in many variations on the tiki era classic.”

Today, the Mai Tai is still a staple on the menus of tiki bars worldwide. According to Liquor.com, the traditional Mai Tai is made up of the following:

“If crafted well, the ingredients used in the Mai Tai should highlight the complexity of the blend of rums used,” Trickett says. “This drink is all about the rum, enhancing its bold flavor profile with fresh lime juice and orgeat that isn’t overly sweet. With those elements, you’re on your way to a refreshing glass of happiness.”

The Mai Tai has also made its way into trendier cocktail bars and upscale restaurants, where it is often served with various modern twists.

“For the past decade, the Mai Tai has been appearing on drink lists of establishments that do not identify as tiki bars, and even chain accounts will have their version of a Mai Tai right next to the Mojito and Dark N’ Stormy, which are arguably some of the most famous and most requested rum cocktails in the world,” Holmes says. “Consumers associate the Mai Tai with a refreshing drink, tropical flavors and do not seem too fussed if it is not made to its original specifications.”

Post-pandemic, Holmes acknowledges, there has been more conversation around the cultural appropriation of Polynesian culture in tiki establishments. “Therefore, I feel the renewed interest is not necessarily in tiki, rather in tropical cocktails as rum continues to trend and consumers wish to escape reality by imbibing.

And while it might not have the classic cool factor of the martini or the general popularity of the margarita, Mai Tais are still selling. According to data from Nielsen CGA, sales of tropical cocktails were up by 15% in 2022 compared to the previous year, driven by a resurgence in tiki culture and a growing interest in rum-based drinks. And in 2023, as the average national price of a cocktail rose to an average of $13 per drink, the drink to command the highest price still, on average, was the Mai Tai.

“This is a fantastic drink especially when crafted with balance. As to why it’s not as popular as a margarita or martini, the ingredients are more complex so it will never have the same volume opportunity,” Trickett notes.

The Mai Tai’s journey from a disputed origin story to a global icon reflects the cocktail’s adaptability and appeal. While the debate over its true origins may never be settled, there is no doubt that the Mai Tai has earned its place as one of the most beloved cocktails in the world.

“The Mai Tai currently is not as popular as the martini or margarita due to the inconsistency of the way in which it is served,” Holmes adds. “Once more bartenders are educated on the origins of the Mai Tai, consumers will gain more confidence in the quality of the cocktail and it will continue to trend for years to come.”

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Two years ago, we reported on the announcement that the TTB (Alcohol and Tobacco Tax and Trade Bureau) had proposed a legally binding definition for the American single malt category. Well, that still hasn’t happened, although there has been a recent push to get things moving. That includes the campaign by the American Single Malt Whiskey Commission and Distilled Spirits Council to collect 1,000 letters in support of the new guidelines. Despite the delay, distilleries continue to release American single malts, and one of the best new-school Kentucky bourbon distilleries just launched its second expression.

American single malt has been around for decades, with craft distilleries like Westland and Westward exclusively focusing on the category and legacy distilleries like the James B. Beam Distilling Co and Jack Daniel’s more recently getting in on the action. New Riff has been around for just about a decade, and for years its focus was on making bourbon and rye whiskey which it released as bottled-in-bond expressions (at least four years old, exactly 100 proof, the product of one distillery and one distillation season). In January, we reported on the distillery’s first single malt release, the excellent Sour Mash Single Malt. Well, that whiskey is back for another run, but there are some differences.

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The new version of the single malt is crafted from the same 100 percent barley mashbills, featuring varieties such as Golden Promise, Maris Otter, and Scottish peated barley, plus two beer-inspired mashbills derived from classic barleywine and Belgian Quadrupel recipes. The original release comprised barrels aged for around seven to eight years, however, the latest iteration includes nine-year-old barrels. Additionally, it integrates Madeira cask-aged malt in the blend for a novel taste profile. “This year’s blend has matured in a manner that remains recognizable to aficionados of last year’s single malt, notably in the harmony of sherry cask and peaty-smoky flavors despite the alterations in the internal blend,” stated Jay Erisman, co-founder and vice president of New Riff. “Actually, I deem it to be even more cohesive and well-integrated.”

While we have yet to sample this latest release, we are hopeful that it matches the quality of last year’s edition. According to Bryon Martin, the sensory manager, the official tasting notes include rich, dark, and zesty citrus fruits on the palate, complementing earthy, savory, and smoky undertones. The whiskey is presented at a strong 114.5 proof and remains non-chill filtered. The 2024 Sour Mash Single Malt will be available from tomorrow at the distillery’s gift shop (SRP $70), and subsequently at online retailers in the coming weeks. It is also possible to purchase the previous version from Seelbach’s, while the complete New Riff range is currently on sale at ReserveBar.

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The Bluewater family, which encompasses nine west-based seafood dining establishments, has been chosen as the first to showcase the Catalina Rum Company’s new light and dark rum.

An exclusive distribution deal was struck by Bluewater Grill for a newly crafted rum drawing inspiration from the secretive yet vibrant rum-running history of Catalina Island. This week, the network of nine sustainable seafood restaurants across California and Arizona will debut as the initial point of introduction for Catalina Rum Company‘s light and dark aged rums. These rums were created in collaboration with R6 Distillery in El Segundo, Calif., and actively developed by Bluewater Grill owners Jimmy Ulcickas and Richard Staunton to enhance their rich legacy tied to Catalina. The rum will first be served exclusively at various Bluewater locations including Coronado’s Bluewater Boathouse, before being distributed on a national level.

“Identifying the chance to introduce a bespoke rum that not only delights in flavor but also captures the famed rum-running culture of our local communities was an opportunity we couldn’t ignore,” remarked Jimmy Ulcickas, co-owner and founder of Bluewater Grill. “We are excited for our patrons to be the first to enjoy the unique and smooth flavors of Catalina Rum Company’s light and dark rum.”

Bluewater will celebrate its partnership with Catalina Rum Company on National Mai Tai Day on Aug. 30 by offering the Captain’s Mai Tai, crafted with Catalina Rum Company rum, for a special price of $10, saving customers $5. This favorite cocktail at Bluewater combines both light and dark aged rum with pineapple juice, triple sec, almond, and simple syrup, following a recipe originally devised by Vic Bergeron from Trader Vic’s.

Ulcickas and Staunton have developed two rums for Catalina Rum Company using molasses and cane sugar, named Amid the Sunny Skies Light Rum and Amid the Dusky Skies Dark Aged Rum. These rums reflect the history of rum smuggling on Catalina Island during the Prohibition era, when the locals provided refuge for smugglers. The label designs on the bottles depict Avalon Harbor, complete with boats and seaplanes, invoking the style of old posters.

These specialty rums have been integrated into signature Bluewater cocktails and are available for purchase in 750 ml bottles at Bluewater and El Galleon restaurants, excluding Phoenix. The pricing is set at $24.50 for the Light Rum and $34.50 for the Dark Rum, which is aged for three years.

Additionally, Bluewater Grill offers a Catalina Rum Company Gift Set which includes 750 ml bottles of both the Light Rum and Dark Aged Rum and a set of Bluewater Grill Classic Mai Tai Mugs featuring the Captain’s Mai Tai recipe by Bergeron. This gift set is priced at $70.

Catalina Rum Company’s rum will be distributed to additional bars and restaurants later this year, following the conclusion of its exclusive contract with Bluewater Grill.

 

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If you’re on the hunt for environmentally friendly alcoholic options, Aspen Vodka might just be what you’re looking for. In a press release, the company shared an exciting achievement: obtaining the LEEDv4 BD+C Platinum certification.

LEED stands for Leadership in Energy and Environmental Design and was developed by the nonprofit U.S. Green Building Council. This system is aimed at encouraging the construction and operation of buildings that achieve several key objectives: mitigating climate change impacts, boosting human health, conserving water resources, promoting biodiversity and ecosystem health, advancing sustainable material use, and improving community quality of life.

The LEED certification evaluates various aspects of building design and functionality, covering considerations from insulation and energy use to water management and air pollution contribution. The Platinum certification represents the highest standard of sustainable building recognized by this system.

Aspen Vodka’s achievement as the world’s first LEEDv4 Platinum-certified distillery is notable. It is one of only three distilleries in the U.S. with any LEED certification and one of the three buildings in Colorado to hold a Platinum certification. More details are provided in the company’s press release.

“We are incredibly proud to lead the industry with our ambitious and innovative environmental practices,” stated Matthew Patel, founder of Aspen Vodka, in a remark. “Producing a luxury vodka of unmatched quality at the cleanest distillery worldwide sets a new standard for sustainability. Our LEEDv4 BD+C Platinum certification exemplifies our dedication to both quality and environmental stewardship, and we aim to motivate our peers in the industry to improve their sustainability practices.”

Aspen Vodka achieved this milestone through a comprehensive approach where every element collaborates towards sustainability goals. The facility, as mentioned in their press release, generates more clean energy than it consumes, primarily through solar power. It also treats its wastewater to ensure it returns to the Roaring Fork River cleaner than before, and the land around the distillery has been restored and rehabilitated from its previous use as a lumber yard, generating a net positive environmental impact.

“LEED certification is the highest mark of global green building leadership and implies that a building has undergone rigorous third-party verification, meeting top green building standards,” explained Peter Templeton, president and CEO of USGBC.

That puts Aspen Vodka at the head of the pack in eco-friendly vodka.

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