Liquor-articles 1851

The Finalists for Best In Class Rye Whiskey from the 2024 San Francisco World Spirits Competition.

If it seems like the sudden surge in popularity of rye whiskey is just a passing fad, think again. First distilled in 1750, several decades before the invention of bourbon, it was the dominant spirit in the fledgling United States. George Washington himself owned a rye distillery that produced up to 11,000 gallons a year, a version of which is still made at Mount Vernon today. Primarily produced in Pennsylvania and Maryland by immigrants from Ireland and Scotland, it had a stranglehold on the market throughout the early nineteenth century.

A historically spicier whiskey than its close cousin, bourbon, it slowly began to decline in popularity, and the arrival of Prohibition almost killed it. As a grain and whiskey, rye is more expensive and challenging to work with than the corn used in bourbon. As the illegal liquor market spread across the country in the 1920s, bootleggers turned their backs on rye and instead dove into corn-based bourbon and moonshine.

When Prohibition was overturned in 1933, the once-proud and dominant rye whiskey market didn’t return. Instead, cheap Canadian whiskeys calling themselves ryes appeared, and the style sank to bottom-shelf status akin to rock gut. It was a tragic end to a once-beloved whiskey style.

Luckily, the booming cocktail and craft distilling scene of the new millennium has led to a revival of this iconic whiskey. You can easily find rye-based cocktails at most bars, and store shelves are filling up with new and exciting bottles of rye whiskey. While that’s nothing but good news for drinkers, it does raise the question of what bottles are the best to search out.

Every year since 2000, the San Francisco World Spirits Competition has brought together the finest bottles of booze from around the globe in one of the most significant events of its kind. Designed to identify the finest spirits on the planet, it has become one of the premier events on the spirits’ calendar. It’s often called the “Oscars of the Spirits World.” Each bottle is blind taste tested by an esteemed panel of judges. The finest are awarded double gold medals, and out of that pool, a select group of finalists are singled out for Best in Class Awards.

Here are the five bottles vying for the Best in Class Rye Whisky Award presented in no order. The champions will be revealed at their Top Shelf Awards Gala in San Francisco on October 5-6.

River Roots Barrel Company-Rye Whiskey Single Barrel

Situated in Cleveland, Ohio, the River Roots Barrel Company team is focused on producing high-quality American whiskeys that appeal to modern drinkers yet pay homage to time-honored techniques. Their Straight Rye Whiskey, a new offering, wowed the judges with flavors of cinnamon, clove, vanilla, and caramel.

Tumblin’ Dice-Curated Small Batch Straight Rye Whiskey

It seems that every single year, the whiskeys from Tumblin’ Dice appear at the top of whiskey competitions across the globe. That is a testament to their creator, industry legend Dave Schmier. Known for his innovative and incredible blends of whiskey, he has been turning heads for decades. According to the judges, his Curated Small Batch Straight Rye Whiskey exhibited notes of dried fruit, spice, caramel, and vanilla.

Dark Arts Whiskey House-Straight Rye Whiskey Finished with Toasted Amburana Oak Staves

Dark Arts Whiskey House in Lexington, Kentucky, uses underutilized maturation and blending techniques to create liquid gold. It’s only fitting that their Straight Rye Whiskey would grab the judge’s attention. By adding toasted Ambrurana Oak staves to whiskey that has been aged at least six years, they have created a spirit that the judges called out due to its complex and aromatic nature.

Penelope Toasted Straight Rye Whiskey

Launched in 2018, Penelope Bourbon is a newcomer with a great backstory. Created to celebrate by Mike Paladini and Daniel Polise to celebrate the impending birth of Paladini’s first child, Penelope, it has quickly racked up a legion of devoted fans. Focused on using innovative approaches that focus on unique focuses and high-quality ingredients, their bottles are a prime example of the new breed of whiskey brands changing the game. Their Toasted Straight Rye Whiskey was noted as sweet and inviting, with notes of honey, vanilla, and a hint of spice.

Tabby Road-Single Barrel Rye #1B 116.2 Proof

Hailing from tiny Daufuskie Island just off the coast of South Carolina, Tabby Road only just entered the whiskey game. If their Single Barrel Rye is any indication, they have a long and fruitful road ahead. It’s a high-proof rye whiskey that delivers an intense experience with each sip. It is designed to showcase the spicy and bold flavors rye is known for. The judges noted its spice, vanilla, oak, dark chocolate, caramel, and vanilla flavors.

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Both the traumatised victim and his girlfriend fled the scene out a window before police arrived.

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A woman tried to kill her ex-lover with a broken vodka bottle after being out to celebrate her 40th birthday.

Louise Soutar stabbed Craig Johnston at his flat in Kirkcaldy, Fife in the early hours of last August 2.

The blood-soaked victim had to escape out of his living room window to get away from crazed Soutar. Mr Johnston needed emergency surgery at hospital, but luckily survived.

Mum-of-three Soutar, now 41, today pleaded guilty to an attempted murder charge as she appeared in the dock at the High Court in Glasgow.

She will be sentenced next month. Prosecutor Lynsey Rodger told how Soutar and the victim had remained on “friendly terms” after their split.

Mr Johnston now had a new partner and regularly stayed at her flat. Soutar turned 40 on August 1 last year and had gone to see the pair before heading for a family meal.

She later went back to the flat where she had a drink with her ex and his girlfriend. All three then went in a taxi intending to go to Soutar’s home in the town.

During the journey, an argument began between Soutar and Mr.Johnston. This led to the driver ordering them out. The trio then returned to each of their homes.

Mr. Johnston and his partner were asleep when they were awoken around 5 am by Soutar shouting to get in. She believed she had left her phone there earlier.

Soutar was allowed in as Mr. Johnston walked into the kitchen. Miss Rodger said, “Soutar then picked up a vodka bottle by the neck and went into the kitchen.

She shouted: ‘See you f***ing Craig.’ Soutar then hit him on the head with the bottle. It broke and Soutar stabbed him repeatedly on the head, neck, and stomach.”

Mr. Johnston punched his attacker to get her away. Both the traumatised victim and his girlfriend fled out a window before police arrived.

Mr. Johnston was rushed to hospital where he required a blood transfusion. He had multiple cuts to his face, skull, ear, and neck as well as two wounds to his stomach.

The court was told he has been left scarred for life. Soutar, still of Kirkcaldy, had been on bail prior to the hearing.

Judge Lord Clark told her: “You will be remanded in custody.” Sentencing was deferred for reports until September 10 in Edinburgh.

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Nutty, sweet, smoky, caramelized, spicy, herbaceous — these are just some of the words that can describe both whiskey and cheese, so it is definitely possible to find a bottle and a bite that complement each other well. However, according to John Montez, Assistant Manager of Education at Murray’s Cheese, there is a category that you should absolutely skip if you are sipping on whiskey. “I rarely pair spirits with fresh cheeses,” he explained to Food Republic. The reason? “You want to try to match intensities. You don’t want one thing to overpower the other,” he said.

Fresh cheeses like ricotta, feta, and mascarpone just have too subtle a profile to stand up to bold whiskey. “Something like [burrata] is so delicate in flavor that it could be lost to a whiskey,” Montez added as an example. You lose the luscious creaminess and subtle saltiness that make this type of mozzarella filled with stracciatella so yummy. If a mild cheese is on the menu, consider pairing it with something similarly delicate such as a mineral-driven cava or Champagne, a light-bodied and fruity red wine, or a crisp beer.

Read more: 18 Unusual Craft Cocktail Ingredients You Should Try At Least Once

Though avoiding a whiskey and fresh cheese pairing is a good rule of thumb for optimal enjoyment of both, that doesn’t mean that a delightful pairing is impossible. “I remember being pleasantly surprised by a fresh goat cheese paired with a [four] grain whiskey from Great Jones Distillery,” John Montez told Food Republic.

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To pull off this pairing, use mild cheeses as a canvas for bolder flavors that can match the intensity of whiskey. Fresh mozzarella with a tangy agrodolce pulls out caramelized fruit notes in a whiskey, and charcoal-grilled halloumi echoes a whiskey’s smokiness. You could even pair a sweeter whiskey or bourbon with an amped-up cheesecake for dessert. “At the end of the day pairing is both a science and an art. Sometimes, against your better [judgment], you just need to throw some paint at the canvas and see what you get,” Montez encouraged.

The best thing you can do is get out there and experiment with the understanding that not every pairing is going to sing. However, when it works, it works, and finding that surprisingly perfect pair is so fun. “I truly believe that there is a whiskey for every cheese and a cheese for every whiskey,” Montez said confidently. All you have to do is give something unexpected a try. The worst-case scenario is that you are stocked up on booze and cheese, and in our book, that’s a pretty great place to be.

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Whiskey gives off a certain air of class and intrigue, which is often reflected on the big screen by characters like James Bond taking sips of the spirit between fighting off villains, or Officer K of Blade Runner downing a glass after hunting replicants. But should you add even more sophistication and decant your whiskey?

These vessels, typically made from glass or crystal, are an eye-catching way to store alcohol, typically wine, though some have started to try it with the spirit, too. So, does decanting whiskey help, or is it spoiling your hard-earned bottle of booze? In short, the experts say it’s fine, though not necessary.

Decanting is known for improving wine by allowing it to breathe and remove sediments, but the same benefit doesn’t really hold true with spirits. “Unlike wine, decanting whiskey won’t change the flavor much,” say Anna Axster and Wendelin von Schroder, co-founders of Lodestar Whiskey. But, they say, there’s no harm in doing so. “If you’ve got a decanter you love and it looks awesome on your bar, go for it.”

Read more: How To Make 30 Classic Cocktails: An Illustrated Guide

Whether you’re thinking of decanting a favorite bottle, or something from a cocktail expert’s must-buy whiskey list, there’s no need to overly stress about it. Traditionally, decanters had a more practical origin, used to draw whiskey straight from the aging barrels. Although today, they are much more of a decorative choice for storing the spirit. “If your decanter has a good seal, you can store your whiskey in there for a long time, years even,” according to Wendelin von Schroder and Anna Axster.

Unlike whiskey, the reason decanters are needed for wine is because the fermented grape drink can change drastically with time due to the tannins it contains, something that is found in very low levels in whiskey. Instead, the high alcohol content in whiskey (and lots of other popular spirits) means the likelihood of oxidation is low.

The only time you have to worry about your whiskey’s quality lessening in a decanter is if you give it years to potentially spoil. Sitting in a half-empty decanter with lots of air exposure will only affect whiskey over an extended period of time. It’s typically after about two years that you may begin to see some discoloration and degradation of flavor from your spirits.

Using a decanter for your whiskey can make at-home tastings a little more special and is just one of the many tools to level up your bar cart. And it doesn’t matter how much money you’ve dropped on a particular variety of whiskey, either. “For us, decanting whiskey is all about the look and experience,” say experts Anna Axster and Wendelin von Schroder. “Any whiskey you think is special deserves the fancy decanter treatment!”

If you’ve decided to take the leap and decant your whiskey, there are a few things to keep in mind when shopping for the perfect vessel. The shape of the decanter can range from square to globe, and everything in between, but the biggest thing to look for is a quality seal on the lid to help prevent oxidation and keep pests out. Whatever variety of decanter you choose, once you’re done pouring with it, be sure to store it in a cool place away from direct sunlight.

The most important attribute of the decanter you purchase should be ensuring that it’s lead-free. “We found out some crystal decanters have trace amounts of lead, and you definitely don’t want that mixing with your whiskey over time,” von Schroder and Axster share. This problem is typically found in antique crystal decanters, but if you’re unsure if your container has lead, don’t use it more than a few days to store liquor.

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MONTEGO BAY, St James — A murder accused who has been described as being under the influence of alcohol and drugs at the time he allegedly committed the crime will go before the Circuit Court for trial on September 16.

During Wednesday’s hearing to determine whether or not Daniel Jones has a case to answer, defence attorney Chumu Paris argued that his client did not discharge the firearm. However, presiding judge Natiesha Fairclough-Hylton ruled that Jones should face trial.

Jones is charged with the murder of 24-year-old Shacqkim “Teeno” Lindsay of Shanty Town, Paradise Norwood, in St James. However, his lawyer told the court the fatal shot was fired by another man.

“The gun was taken from one of the assailants who was in pursuit of a robbery. The accused had been drinking rum all night, two victims were robbed of cellphones when shots were fired and Jones ran… At the time of the incident, he did not encourage the commission of the murder,” Paris argued.

The clerk of court had a strong rebuttal.

“This accused was not armed with a weapon, but if you read the question-and-answer statement you would have seen that this accused spoke to the fact that they [Jones, Tippy, and a man named Jay] were in the gully drinking rum and using ecstasy and molly. He said he gave the gun to the mad man, and the man brought it up to a section up there… All three of them went up there; the intention was to rob, and the gun was always present,” she said.

“I will submit that this statement is an exculpatory statement and the Crown has a duty at the appropriate time to admit it into evidence. In these circumstances, the Crown is relying on joint enterprise common design… He robbed the man of his phone. He took a wallet from this other young man, who appears to be about 16… The gun came into play and that was when Tippy fired the shot,” the clerk added.

The clerk maintained that Jones supported and encouraged the offence and suggested that the case should be transferred to the St James Circuit Court.

In her remarks, presiding judge Kaysha Grant-Pryce stated that it is clear from the statement that robbery with aggravation was on the mind of the defendant.

“He came there high on rum, molly and ecstasy, which a jury might find to be Dutch courage to carry out a robbery later that morning. He went home with the gun, gave it to someone else, and then decided to speak with the police,” Grant-Pryce said.

The judge noted that she lacks the authority to prevent the case from proceeding to the Supreme Court. She explained that the matter at hand falls under the jurisdiction of a jury trial.

She then ruled that the matter be committed to the Circuit Court for trial on September 16. Jones was remanded in custody until then.

According to the police, Lindsay was killed near the gully bus stop in St James around 4:00 am on January 5.

Residents reportedly heard explosions and alerted the police.

When the cops arrived, Lindsay was found lying on his back with gunshot wounds to his upper body.

He was transported to the hospital, where he was pronounced dead on arrival.

According to court records, Jones was apprehended in Rose Heights two weeks later; he was among one of three men spotted on a roof. The police were alerted and a chase ensued. Jones ran and brandished a gun that had fallen from his pocket. The police recognised him as a person of interest in a murder that occurred near the gully bus stop. He then volunteered to tell the police what transpired.

Making the bed — especially after washing and drying my sheets — is my least favorite part of housework. I put it off as long as possible, then often let my bedding sit in the dryer for hours, sometimes days, after the cycle has completed. As a surprise to no one, it’s a wrinkled mess when I take them out of the machine.

After hours of labor, I make the bed, and it still lacks allure. The sheets are clean, but they don’t look smooth or call my name in a way that hotel beds seem to. I’m not the type to break out an iron, so I accepted that I’d never have the perfect, wrinkle-free bed I enjoy on vacation. That is until I came across a video on Instagram showing me that it’s possible.

In this video, Annalora Vanderbeek (@annivanderbeek) shares her hack for achieving wrinkle-free sheets without touching an iron or steamer. She mixes a recipe of vodka, water, vinegar, and fabric conditioner, and sprays her sheets with it before smoothing it out and letting it dry. I already had all the ingredients at home and couldn’t wait to give it a try.

The measurements were unclear, but after watching her video several times, I eyeballed it and came up with this: In a spray bottle, combine one cup of distilled water, a half cup of vinegar, and a quarter cup of vodka. Vanderbeek shares that the vinegar will help “relax the fibers in your bedding” while the vodka will keep linens fresh.

“A lot of theaters use vodka to deodorize the costumes — it’s a natural deodorizer, and it dries down without a smell,” she says in the video. Even the Denver Center for the Performing Arts swears by a vodka refresh for its costume department when they can’t perform a proper machine wash.

As an optional step, Vanderbeek says you can add a tablespoon of conditioner (or, in my case, three pumps) to help “pack a punch in the de-wrinkling.” Vanderbeek used The Laundress Fabric Conditioner but says any type of conditioner (hair or fabric) can work — just be sure that whatever you use is colorless to avoid staining your sheets.

I shook my old Dollar Store spray bottle to mix the contents, and it took a while for the conditioner to break down. I got to work with a cloudy, slightly sudsy mixture with still a few conditioner lumps floating at the top.

I tried the spray on the expensive linen sheet set by The Citizenry I invested in, which is meant to look lived-in, but as I’ve experienced, there’s a difference between “lived-in” and messy. I worked one section at a time, spraying the sheets until the surface was damp but not soaked. I stretched the fabric with one hand while I spritzed with the other, then smoothed out the surface with the palm of my hand.

In less than five minutes, all the wrinkles and fold marks had been released from half of my bed. I proceeded to de-wrinkle the other side, and voilá, my bed-making skills have leveled up to Hilton status — all because of this liquid wonder. I can’t believe how this homemade recipe made my luxury sheets feel infinitely more luxurious.

The spray smelled nothing like vodka, though I initially got a whiff of vinegar. Once it dried, though, there wasn’t any kind of lingering scent, not even from my conditioner. I’ll definitely be keeping a bottle of this on my nightstand and have even ordered a cuter option from Amazon. 

I may consider adding a few drops of essential oils or scented linen spray to make my sheets smell better, but the concoction (even with some simple eyeballing) was easy and quick to make, didn’t require a trip to the store, and worked surprisingly well.

Wadi Rum, also known as the Valley of the Moon, offers an unforgettable journey through vast, echoing landscapes and towering cliffs.

This desert in Jordan is not just a natural wonder but a historical tapestry, with petroglyphs and inscriptions that date back thousands of years.

Its unique terrain has attracted filmmakers, adventurers, and those seeking solitude under its expansive skies.

Planning your trek through Wadi Rum is essential due to extreme temperatures and scarce water.

It’s wise and respectful to hire a local Bedouin guide for safety and to discover hidden spots.

Pack essentials like water, sunscreen, hats, and walking shoes.

Light packing is recommended to navigate the desert’s challenges comfortably while ensuring you’re prepared for the journey.

Experiencing Bedouin hospitality is essential in Wadi Rum.

These indigenous people, in harmony with the desert for centuries, offer a unique stay in their camps.

Travelers can enjoy traditional meals under the stars and hear stories passed through generations.

It’s a deep dive into human history and nature, connecting visitors with the ancient ways of life.

After sunset, Wadi Rum transforms into one of the world’s most spectacular planetariums.

The absence of light pollution reveals constellations and galaxies sprawling across the night sky.

It’s a perfect time for photography enthusiasts or anyone who appreciates the quieter moments in life.

Lying on soft sands while gazing upwards offers a profound sense of peace and insignificance in the universe’s vastness.

Wadi Rum’s landscapes are canvases for ancient civilizations, with rocks showcasing petroglyphs and inscriptions that narrate long-forgotten tales.

These artworks offer insights into early human life and beliefs.

Guided tours decode these ancestral messages, providing an educational journey into the past.

Beyond breathtaking views, Wadi Rum invites deep exploration of its majestic terrains and introspection within oneself.

Sampling bourbon at a local whiskey festival.

I live in a typical American town, far from Kentucky, in a state with a surprisingly active whiskey scene. There are local whiskey clubs, a rotating lineup of whiskey-themed dinners at community restaurants and plenty of dedicated retailers that select high-quality single barrels for their patrons. There are multiple Facebook groups dedicated solely to local whiskey happenings. Lines form in the wee hours of the morning for well-publicized single barrel releases and there are, ahem…,strong rumors of an active local gray market that’s always open for business.

If you live in the U.S. and can relate to this story, you’re not alone. The United States has embraced whiskey culture in a way that seemed unfathomable at the turn of the century. The domestic whiskey market has always followed a cyclical boom-bust pattern during its history, yet these feel like unprecedented times. What makes this current market boom different? The internet—and social media in particular—not only connects us with others around the globe, but it makes it much easier to tie local communities together like never before. In my local online and in-person communities, I see photos and discussions about all kinds of American whiskey, including bourbon, rye and American single malt among others.

Ask an American whiskey drinker what they’re into and most of the time, they’ll keep it simple and say “I like bourbon”. This is a gross oversimplification of the likely, more complicated answer: “I drink bourbon—both rye-based and wheated, as well as rye. I’ve also tried and enjoyed wheat whiskies and straight malt whiskies a few times.” While accurate, it doesn’t exactly flow off the tongue.

Today’s whiskey consumer is familiar with the two most important legal requirements used to categorize American whiskey. Regardless of the grains used, most categories of American whiskey must be aged in brand-new, charred oak. The real distinction, however, comes down to the grains used in the whiskey’s production. Whiskey must be created from a mash bill containing at least 51% corn or rye to be called “bourbon” or “rye” whiskey, respectively. That same 51% major grain requirement can also apply to malt whiskey (not to be confused with single malt) and wheat whiskey.

At first glance, these designations give the impression that different categories result in clearly defined flavor profiles. In reality, though, most styles of American whiskey mash bills lie on a broad spectrum of grain proportions and consequently, a continuum of flavors that makes it impossible to pigeonhole each style into a single flavor set.

For example, the most in-demand bourbons made at the Buffalo Trace distillery (including Eagle Rare, Stagg, and E.H. Taylor) use their “Mashbill No. 1”—a low-rye mash bill that’s strongly rumored to contain less than 10% rye. By comparison, Four Roses “B” mash bill contains 35% rye, well above the generally accepted “high-rye” threshold of 20%.

Speaking of Four Roses, the distillery recently announced two new mash bills that illustrate the wide dynamics of bourbon perfectly. The first new mash bill is comprised of 52% corn, 43% rye and 5% malted barley—a whiskey made with almost as much rye in the recipe as there is corn. The second mash bill is made from 85% corn, 10% rye and 5% malted barley. Four Roses uses several different yeast strains, but assuming all other production factors are the same, these two whiskies will likely taste very different despite both bourbons being made at the same exact distillery.

Expressions made from a blend of multiple whiskey styles are becoming more and more common as distilleries emphasize flavor over convention. Here are a few examples of bottles that have no classic categorization, but have made waves over the last few years.

High West Bourye

This list wouldn’t be complete without first mentioning High West Bourye, one of the earliest examples of modern whiskey made from a blend of straight bourbon and straight rye whiskies. The source whiskies have changed over the last decade, but the premise is always a combination of well-aged bourbons and ryes.

The 2024 edition is comprised of several whiskies, each aged at least 10 years. The components include straight rye whiskey from mash bills of 95% rye, 5% malted barley and 80% rye, 20% malted barley. These are blended together with straight bourbon whiskey from mash bills of 75% corn, 21% rye, 4% malted barley as well as 78% corn, 10% rye, 12% malted barley.

Wild Turkey Master’s Keep Unforgotten

Wild Turkey is no stranger to blending bourbon and rye together, though it hasn’t always been on purpose. In 2010, a distillery employee mistakenly blended bourbon and rye stocks together. Making the best of a bad situation, the whiskey was released with the title Forgiven, a nod to making the best of an honest mistake.

A few years ago, the distillery took a more deliberate approach to this blend of whiskey styles with the release of Wild Turkey Master’s Keep Unforgotten. Unforgotten is made from 13-year-old bourbon blended with 8 and 9-year-old rye. This blend was then finished in rye casks in Wild Turkey’s historic Warehouse B and bottled at 105 proof.

Wyoming Whiskey Outryder

Wyoming Whiskey’s Outryder takes a unique approach to marketing by leaning heavily into its status as a whiskey that doesn’t fit neatly into one category. The name Outryder helps further illustrate a unique approach that results in a “best of both worlds” flavor profile. Wyoming Whiskey describes this expression as a blend of “an almost Rye Whiskey and a High Rye Bourbon,” bottled at 100 proof. It’s the distillery’s first foray into the use of rye whiskey in any capacity.

Redwood Empire Lost Monarch

Sonoma county’s Redwood Empire burst on the scene in the 2020s with expressions like Emerald Giant and Pipe Dream. Their bourbon and rye blend, Lost Monarch, is named after the 321-ft tall coastal Redwood tree of the same name. Lost Monarch is “a blend of 3 to 14-year-old Bourbon and 3 to 14-year-old Rye Whiskey.” The whiskey components are 55% rye from a mash bill of 94% rye, 5% malted barley, 1% wheat and 45% bourbon from a mash bill of 74% corn, 20% rye, 4.5% malted barley, 1.5% wheat. Lost Monarch is the only whiskey in this list that incorporates wheat in the blend, albeit in trace amounts.

As distillers continue to push the boundaries of blending, it will be interesting to see what combinations are brought to market. Perhaps we’ll see a blend of wheated bourbon and straight wheat whiskey. How does the popularity of straight malt whiskey impact future projects? What about the bourgeoning American single malt space? Today’s whiskey consumer continues to demonstrate a willingness to branch out and try new things. If a distillery has a new or experimental blend in mind, now is the right time to test the market.

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The funds are being used to further expand markets and release the 8-year sherry cask finished reserve and a low-alcohol ready-to-serve

FAIRFIELD, Conn., Aug. 1, 2024 /PRNewswire/ — Fairfields Rum of the Americas, founded by entrepreneurs Frank Klein and Joy Branford, announced a Late Seed round led by Maplewood Ventures of Westport Connecticut. “We will be going deeper into existing markets, releasing our reserve, and launching our evolutionary ready to serve low-alcohol rum cocktails,” according to Frank Klein, CEO of Fairfields. The rum is currently distributed in fine Connecticut restaurant and retail locations and via e-commerce with distribution in California, New York, Massachusetts and Rhode Island coming this summer.

“We continue to be well received by not only rum drinkers but those seeking a no-additive clear spirit that is expressive and nuanced” commented Frank Klein, Co-Founder and CEO. “The lower sugar, diverse craft drinks that bartenders are making with Fairfields showcase how versatile an all-naturally distilled, no sugar added white rum can be” Klein added. The rum is made in the United States from cane sourced throughout the Americas. The 8-year-aged reserve is bottled at eighty-eight proof and the amber spirit is finished in sherry casks with no additives or colorings.

The brand is continuing with its campaign that declares “If you like your tequila, you will love our rum”. Joy Branford, Caribbean born, Brooklyn raised, collaborated with Klein to create a unique rum that intentionally strayed away from Caribbean styles that rely on flavorings or added sugar. “We use a blend of Agricole and Molasses distillations to create a rum that sips on its own over ice like tequila or can be used in simple three ingredient cocktails.” Branford added “because a daiquiri was around long before George Clooney invented tequila”. Not surprisingly the founders prefer daiquiris on the rocks.

“We are truly excited and proud to support Frank, Joy and the wider Fairfields Team as their production partner on these incredible rums,” states Anthony Moniello, Co-CEO of Next Century Spirits. Moniello continues, “Fairfields’ headquarters are right in our backyard and supporting skilled entrepreneurs like Frank is core to who we are. We believe in what they’re building as well as the quality of the rum at-hand and are excited to be part of their wider journey ahead.”

Fairfields Rum of the Americas was founded by Frank Klein and Joy Branford. Investors include Overdrive Ventures which is led by founder Ray Potter, Maplewood Ventures and others. Fairfields Rum of the Americas is based in Fairfield, CT. Suggested retail is $29.99 for the Dry White Rum and $43.99 for the Reserve.

To learn more visit www.rumoftheamericas.com as well as check out their Instagram.

Frank Klein can be reached at 203-763-9997 or 381176@email4pr.com

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SOURCE Fairfields Rum

We’re so grateful to the people of Eastern Europe from centuries ago for concocting one of the most versatile liquors ever—vodka. Whether you choked back cheap pints of Smirnoff at frat parties or you always reach for a dirty vodka martini at your local watering hole, you’re familiar with the clear neutral spirit.

There are quite possibly thousands of ways to enjoy it. You can have it as a pick-me-up with red bull before you hit the town. Or bitterly cold, in a glass by itself, tasting unapologetically of vodka. Have it in a lemon or apricot flavored form, blending seamlessly into the other flavors of your cocktail. Pick the one that suits your mood—contemplative (the Vesper), high-spirited (the Espresso Martini), hungover (what else? the Bloody Mary)—and gather your ingredients. Cheers to the most basic and easy-drinking liquor.

This coffee-and-vodka cocktail is a viral sensation and surprisingly simple to make.

Ingredients

2 oz. Grey Goose vodka

1/2 oz. Mr Black coffee liqueur

3/4 oz. simple syrup

1 1/2 oz. fresh espresso

Directions

Shake ingredients with ice and strain into a martini glass. Garnish with two or three coffee beans.

James Bond was good at many things, but inventing a cocktail was not one of them.

Ingredients

3 oz. London dry gin

1 oz. vodka

1/2 oz. Lillet blanc

Directions

Stir ingredients briskly with ice in a mixing tin until very cold. Strain into a chilled cocktail glass. Garnish with a large, thin-cut lemon peel.

Love piña coladas, but not a fan of rum? Swap it out for vodka without compromising taste.

Ingredients

1 1/2 oz. vodka

4 oz. pineapple juice

1 oz. cream of coconut (such as Coco Lopez)

Pineapple slice

Directions

Add ice to a cocktail shaker. Combine vodka, pineapple juice, and cream of coconut and shake vigorously until chilled. Strain into a goblet of crushed ice. Garnish with pineapple.

This melon liquor and vodka drink will transport you to the disco days of the ’70s.

Ingredients

1 ounce Midori

1 ounce vodka

1/2 ounce lemon juice, freshly squeezed

1/2 ounce lime juice, freshly squeezed

Club soda

Directions

Add the Midori, vodka, lemon juice, and lime juice to a Collins glass with ice. Stir to combine, then top with a splash of soda water.

Take your favorite childhood drink, mix it with vodka, and prepare for a good time.

Ingredients

2 ounces vodka

1 ounce grenadine

6 ounces lemon-lime soda

Maraschino cherry

Directions

Fill highball glass with ice. Add the vodka and grenadine. Top with the lemon-lime soda and stir gently. Garnish with a maraschino cherry.

When you want to drink your dessert, reach for a Mudslide.

Ingredients

1 oz. coffee liqueur

1 oz. vodka

1 1/2 oz. Irish cream liqueur

Directions

Combine coffee liqueur, vodka, and Irish cream liqueur in a shaker with ice. Shake for at least 10 seconds. Strain into a rocks glass over ice.

Simple, tart and hard to put down, the Lemon Drop Martini can easily become a go-to.

Ingredients

2 oz. vodka

3/4 oz. Cointreau

1 oz. fresh squeezed lemon juice

3/4 oz. simple syrup

Lemon sugar

Directions

Twist rim of a chilled martini glass into sugar and lemon juice and set aside. Add ingredients and ice to a cocktail shaker. Shake until very cold. Strain into the martini glass.

With a few additions, you’ve got the robustly flavorful cocktail you’ll be sipping all weekend.

Ingredients

24 oz. Lemonade

1 c. vodka

4 oz. simple syrup

4 sprigs fresh peppermint

1 lemon, cut into rounds

Directions

In a pitcher with ice, mix the lemonade with the vodka and simple syrup. Fill a highball glass with ice. Add vodka lemonade until the glass is three-quarters full. Top off with club soda and stir. Garnish with a lemon round.

Light and refreshing, the Sea Breeze gives a classic vodka cranberry a bittersweet twist.

Ingredients

1 1/2 ounces vodka

3 ounces cranberry juice

1 1/2 ounces grapefruit juice, freshly squeezed

Grapefruit slice

Directions

Fill highball glass with ice, then add ingredients. Stir. Garnish with grapefruit.

Like the name suggests, this fruity cocktail feels like a fun afternoon delight.

Ingredients

1 1/2 oz. vodka

1/2 oz. peach schnapps

2 oz. orange juice

2 oz. cranberry juice

Orange wedge and maraschino cherries

Directions

Combine vodka, peach schnapps, and orange juice in a glass with ice and gently stir to combine. Pour cranberry juice over. Garnish with cherries or orange wedge.

The most popular vodka drink of the lot, with plenty of spicy ginger zing.

Ingredients
• 2 oz. vodka
• 1/2 oz. lime juice, freshly squeezed
• 6 oz. ginger beer

Directions
Squeeze lime juice into a copper mug (or a Collins glass) and drop in the spent shell. Add ice cubes, then pour in the vodka and fill with cold ginger beer. Serve with a stirring rod.

A bracingly sour, slightly sweet, purely refreshing jewel of a drink.

Ingredients
• 2 oz. vodka
• 1/2 oz. lime juice (fresh)
• 1/2 oz. simple syrup

Directions
Shake ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass, and garnish with a lime wheel.

A well-proportioned classic that’ll win over even the gin Martini purists.

Ingredients
• 3 oz. vodka
• 1/4 oz. dry vermouth

Directions
Stir the ingredients well with ice, then strain into a chilled cocktail glass. Garnish with a lemon twist or olives.

Salty like the sea, in a worryingly addictive kind of way.

Ingredients
• 2 oz. vodka
• 1/4 oz. extra dry vermouth
• 1/4 oz. olive juice
• olives

Directions
Combine the gin, vermouth, and olive juice in a mixing tin with ice. Stir well. Strain into a chilled martini glass. Garnish with as many olives as you’d like on a toothpick.

A pared down version of the White Russian that’s less reminiscent of a milkshake and more like an after-hours black-coffee replacement.

Ingredients
• 2 oz. vodka
• 1 oz. coffee liqueur

Directions
Stir ingredients with ice in a mixing glass. Strain into an Old Fashioned glass over fresh ice.

A drink that exemplifies the timeless marriage of vodka and orange juice.

Ingredients
• 1 part vodka
• 2 parts orange juice, freshly squeezed

Directions
Pour ingredients over ice in a glass. Stir, then garnish with an orange slice.

The vodka cran that grew up and got a real job with a house near the shore.

Ingredients
• 2 oz. vodka
• 2-3 oz. cranberry juice cocktail
• 1/2 oz. lime juice
• club soda

Directions
Pour vodka, cranberry juice, and lime juice into a Collins glass over ice. Stir. Top with club soda, then garnish with a lime wedge.

A very good drink that’s long overdue a cultural resurgence.

Ingredients
• 2 oz. vodka
• 1 oz. Cointreau
• 1 oz. cranberry juice
• 1 oz. Rose’s lime juice

Directions
Shake the ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass, then garnish with lime.

An incredibly simple sipper to make, if grapefruit is your fruit of choice.

Ingredients
• 2 oz. vodka
• 4 oz. grapefruit juice

Directions
Add vodka and grapefruit juice to a glass over ice. Stir until mixed.

Like drinking a salad for breakfast. More or less.

Ingredients
The Mix (for one serving)
• 1/2 c. tomato juice
• 1/4 inch horseradish, chopped
• 1 tsp. Worcestershire sauce
• dash of celery seeds
• 4 dashes hot sauce (Tabasco, Tapatio, etc.)
• 1/2 lemon’s juice, fresh squeezed
• 1/2 lime’s juice, fresh squeezed
• dash of sea salt
• dash of black pepper
• 1 tbsp. vodka

The Drink
• 2 oz. vodka
• 6-8 oz. Bloody Mary mix

Directions
Blend tomato juice, horseradish, Worcestershire, and celery seeds until smooth. Add hot sauce, lemon juice, lime juice, salt, and pepper, then blend. Adjust the mix depending on how spicy, salty, or citrusy you like it. Add 1 tbsp. vodka to stabilize the mix and keep the juices fresh, then blend. Combine 6-8 oz. of the mix with 2 oz. of vodka into a glass with ice. Pour back and forth into another glass 3 or 4 times to mix. Garnish with a celery stalk and a lime.

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