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Ina Garten

September 27, 2024 / 1:39 PM EDT / CBS News

In her #1 New York Times bestseller “Barefoot Contessa at Home,” author Ina Garten writes, “I believe in keeping cocktails simple.” She demonstrates that with her recipe for Fresh Whiskey Sours.

Ina Garten’s Fresh Whiskey Sours
Make 4 Cocktails

Ingredients:

3/4 cup Jack Daniel’s Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/2 cup freshly squeezed lime juice (from about 4 limes)
2/3 cup sugar syrup
Maraschino cherries

Instructions:

In a mixing glass, combine the whiskey, lemon juice, lime juice, and sugar syrup. Fill a cocktail shaker halfway with ice, then pour in the mixture until it reaches two-thirds full. Shake vigorously for 30 seconds, then strain into chilled martini glasses. Top each glass with a maraschino cherry and enjoy while ice cold.

From “Barefoot Contessa at Home” by Ina Garten. Copyright 2006. Published by Clarkson Potter. All Rights Reserved.

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This high-potency cocktail may be what led to its provocative name.

The Between the Sheets is a classic cocktail made up of equal parts cognac, light rum, and triple sec with freshly squeezed lemon juice and an orange peel garnish.

Essentially a variation on the Sidecar, the provocatively-named drink is thought to have been created by bartender and author Harry MacElhone of Harry’s New York Bar in Paris. There is also a theory that the drink had even earlier origins at the Berkeley Hotel in London and was created around 1921 by a worker there known as “Mr. Polly.” However, because MacElhone is also credited with featuring one of the earliest Sidecar recipes in his 1922 edition of Harry’s ABC of Mixing Cocktails — calling for equal parts cognac, Cointreau, and lemon juice — this is the more accepted origin.

Though the recipe has evolved, the traditional mix includes equal parts of cognac, light rum, and orange liqueur, complemented by a splash of lemon juice, yielding a strong concoction. The intense alcoholic content of this beverage is what likely inspired its provocative name.

This version increases the lemon juice to balance the three ounces of spirits, adding acidity to enhance the drink’s complexity. Cognac and light rum provide a robust foundation, while triple sec, or another chosen orange liqueur, brings sweetness and a bit of extra alcohol bite.

An orange peel garnish plays a crucial role by releasing citrus oils and a hint of bitterness from the skin.

Like any cocktail recipe, customization for personal taste is key. As presented, the cocktail is on the drier side, but simple syrup can be added according to individual preference.

1 ounce cognac

1 ounce rum

1 ounce triple sec

1/2 ounce lemon juice, freshly squeezed

Orange peel, for garnish

Add the cognac, rum, triple sec, and lemon juice into a shaker with ice and shake until well-chilled.

Strain into a chilled cocktail glass.

Express the oils from the orange peel over the top of the drink, then add to the glass as garnish.

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Sweet Grass Vodka

The former Sweetgrass Lounge’s patio utilizes rebar for decoration, as seen on Wednesday, Sept. 25, 2024, in Charleston.

A combination lock box is present at the former site of Sweetgrass Lounge, recorded on Wednesday, Sept. 25, 2024, in Charleston.

During a brand party at a resort in October 2023, actor Jeremy Renner and Sweet Grass Vodka proprietor Jarrod Swanger were seen conversing with Brian Richardson, the resort’s food and beverage director.

A view of the previous Sweetgrass Lounge entrance as of Wednesday, September 25, 2024, located in Charleston.

There is a new business announcing its arrival at the old Sweetgrass Lounge spot, dated Wednesday, September 25, 2024, in Charleston.

Jarrod Swanger has been promising that “the money’s on the way” for almost ten years, a line used to pacify investors who are currently seeking to recover millions of dollars they invested.

In a surprising turn of events, Swanger admits he was seduced by the same deceptive promises, resulting in the collapse of his Charleston-based business, Sweet Grass Vodka.

On September 13, his enterprise, Might Be Hungover, initiated legal action against a group of nine individuals and phantom entities, alleging they defrauded Swanger of over $80,000 with the false guarantee of a $10 million investment.

Operations at Sweet Grass Vodka were discontinued in April due to escalating financial woes after three years of activity.

The 46-page legal filing primarily attributes the fault to Rodney Koch, a Las Vegas-based investor who purportedly never provided the essential financial boost Swanger anticipated.

Koch is implicated in two additional federal lawsuits for allegedly conducting schemes that bear a striking resemblance to past ones. Furthermore, Canadian authorities have barred him from trading in Canada for 25 years due to his involvement in a fraudulent investment scheme, according to official records.

In a financial transaction with Koch, Swanger claims to have lost $83,400. However, his financial troubles had already been escalating prior to this event, as outlined in his lawsuit:

The negotiations for financial support started in December 2023, with Koch’s investor group initially proposing $5 million, followed by a revised offer of $10 million, to be repaid over five years. As part of the terms, Swanger was to allocate 20 percent of his company’s equity to Koch.

In addition, Swanger was obligated to pay a $83,400 insurance fee before the receipt of the funds. He made this payment on December 20.

That’s when the stalling started.

Swanger repeatedly asked Koch for the cash, saying he needed short-term capital. But Koch failed to deliver, all the time promising the money would arrive soon, the lawsuit states.

As the wait continued into the new year, Swanger’s company took out two short-term loans to cover his bills. One secured $100,000 at 12 percent interest, which was due March 24. A second for $90,000 had interest accruing at $1,500 a day, the lawsuit stated.

By April, still with no cash from Koch, Swanger’s company couldn’t repay the loans it had taken out or follow through on deposits made to expand the business.

Months later, Koch was reportedly still delaying Swanger, and in July, suggested that Swanger guide the Charleston company through bankruptcy to escape debt. If Swanger proceeded, Koch promised to establish a new company, granting Swanger and his wife a 20 percent share, as evidenced by text messages and a partial call transcript between Swanger and Koch mentioned in the legal claim.

Swanger’s legal action accuses his former CEO, David Matuschewski, of collaborating with Koch to usurp his business and abscond with $10 million. The lawsuit’s only proof of Matuschewski’s involvement is Koch’s statement.

Matuschewski did not provide any comment.

Both Swanger and his attorneys did not respond to comment requests.

The business support and financial injection that were expected never materialized, leading Swanger to file a lawsuit.

This is not the first time Koch has been implicated in fraudulent activities, nor is it the largest accusation against him. He is mentioned in several federal lawsuits in Nevada and was included in a 2009 decision by Canadian authorities.

According to allegations in the lawsuits, Koch has duped numerous businesses in recent times into sending him sums totaling over a million dollars using the same deceptive strategies that led Sweet Grass to lose $83,000.

A group in the Canadian agricultural sector is said to have transferred more than $650,000 to Koch in a transaction purported to secure a $130 million investment. Similarly, a Canadian cannabis company reportedly paid over $100,000 in anticipation of acquiring an investment exceeding $10 million. Both entities are now pursuing legal action against Koch, along with his network of fictive corporations and associates.

Like Swanger, both companies began expending resources and engaging in deals while relying on unfulfilled investments, exacerbating their financial difficulties, according to the lawsuits.

Koch and his associates allegedly assured the businesses that the payments were for an insurance policy on the investments, which would be reimbursed after the completion of the deals. However, it is claimed that Koch diverted these funds to purchase two expensive homes in Nevada, as confirmed by property records in Nevada, The Post and Courier reported.

The lawsuits in Nevada allege that Koch impersonated his son-in-law during these interactions, which delayed the detection of his prior misconduct by the affected companies until it was too late.

According to an investigation by Canadian authorities, Koch is described as “an exceptionally persuasive communicator,” who reportedly deceived individuals out of their life savings. Whenever investors inquired about the timing of their returns, Koch consistently provided excuses, suggesting the payout was imminent, the Canadian investigation revealed.

In 2009, Canadian authorities levied a $225,000 fine against Koch and prohibited him from managing companies or marketing investments in the country for 25 years, after determining that he had defrauded individuals through his enterprise for millions of dollars.

However, litigation indicates that Koch has not altered his deceptive practices. Instead of defrauding investors directly, he now poses as one, targeting companies in urgent need of financial support.

John Kenney, a former Secret Service agent, stated that the accusations against Koch are just a slight twist on a classic con, where victims are tricked into sending money in hopes of receiving substantial future returns. This scam is fundamentally a corporate twist on the infamous Nigerian prince scam. He noted that the most effective con artists manage to persuade large numbers of people to send them modest sums, which generally keep them under the radar of federal law enforcement.

“This is what this guy does for a living,” Kenney said. “He doesn’t have an alternative plan. He just has an alternative scheme. But the plan is to get you to believe in me and send me money.”

Reached by phone on Sept. 25, Koch told a reporter he planned to send the newspaper a statement through his lawyer, probably by the end of the week.

Told that this sounded like the same kind of promise he’s accused of making in a trio of federal lawsuits, Koch sighed audibly, said “Thank you so much, sir,” and hung up the phone.

A lawyer for Koch did not return phone calls.

Swanger’s urgent requests for financial support represent a significant shift from the optimistic outlook he presented to investors in 2022. During a pitch, he claimed his spirits enterprise generated $22 million in revenue the previous year, with expectations to reach $40 million by 2023’s end. A $10 million investment from Koch for 20% equity placed the company’s valuation at $50 million.

Until then, Swanger had portrayed himself as thriving. In 2020, he acquired a luxurious residence in Mount Pleasant and two $150,000 BMW Alpina luxury vehicles, one each for himself and his spouse. Moreover, in the summer of 2023, he engaged actor Jeremy Renner as a promotional face for the Sweet Grass Vodka label.

Swanger also ventured into acquiring additional liquor labels, such as Terry Bradshaw’s Bradshaw Bourbon late in 2022. However, he couldn’t uphold the $1.5 million agreement, as noted by those involved in the deal.

By the final phase of 2023, employees at Sweet Grass were experiencing irregular payment schedules, with some reporting up to a five-week lapse in salaries. Others disclosed to The Post and Courier that they received fragmented payments through the Apple Cash app on their iPhones.

Swanger faced lawsuits from four different parties, accusing him of not repaying over $750,000 in borrowed funds. Additionally, he is indebted to multiple creditors for several million dollars according to Uniform Commercial Code filings.

Koch entered the chaotic scene, offering a substantial sum of money in hopes of resolving Swanger’s financial troubles.

However, the arrangement seemed too favorable to be realistic.

In April, the situation deteriorated when one of Swanger’s creditors confiscated assets from his vodka lounge in downtown Charleston, a worker lodged a labor complaint with the S.C. Department of Wages, and his liquor license was revoked on the last day of April.

While Koch could potentially have rescued Swanger with a $10 million agreement, he was not the root cause of Swanger’s difficulties. Similarly, the media, as accused in a lawsuit by Might Be Hungover, were not responsible for exposing these issues, according to statements from former associates.

Michael Cook, a past collaborator, commented that financial instability was typical with Swanger, who historically used investor funds with the expectation of future financial inputs.

In 2015, Cook partnered with Swanger in North Carolina, investing in his initial business endeavor, a retractable dog leash branded as Lucky’s Leash.

Cook connected Swanger with financiers like Piyush Bhula, an Atlanta-based entrepreneur, who gradually contributed and extended personal loans amounting over $250,000 to support the business foundation.

After persistently requesting a refund for three years, Bhula finally received $10,000 from Swanger, who subsequently severed all connections.

“We continued to demand our money… but then Jarrod disappeared,” Cook explained. “He blocked us on Facebook and other social media platforms and moved away from North Carolina.”

In an approach similar to the one used for Sweet Grass Vodka, Swanger spent substantial amounts hiring celebrities like Paula Abdul and former Nickelodeon star Daniela Monet to promote Lucky’s Leash. His promotional efforts also included trips to high-profile locations such as New York City and Las Vegas for trade shows.

Upon discovering Swanger’s recent ventures, Cook, alongside Bhula, suspected it was a repeat of the Lucky’s Leash scenario.

“He’s obtaining the funds and expending them, and once the product fails or doesn’t succeed, he simply shifts his focus to a new brand or product,” Cook articulated.

Up until now, approximately 23 creditors and investors—which include an individual battling cancer, a local physician, a law enforcement officer, and a small business proprietor in Charleston—claim they have incurred losses exceeding $7 million due to Swanger’s Sweet Grass Vodka business operations.

Several investors have expressed difficulties in locating Swanger following his property disposal in Mount Pleasant on June 21.

As of September 25, judicial documents indicate that Swanger’s business has yet to serve Koch, Matuschewski, or the other suspected conspirators with the legal suit.

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Teri Errico is the senior business reporter at The Post and Courier, focusing on retail and real estate. An award-winning journalist, Griffis previously worked as a Southeast commerce reporter for the Journal of Commerce and a reporter for the Charleston Regional Business Journal where she covered all business in the Charleston region. Raised in Connecticut and New York, she has called South Carolina home since 2012.

John Ramsey is a reporter on The Post and Courier’s Watchdog and Public Service team.

He has worked as an editor and reporter in Richmond, Va., Fayetteville, N.C. and Rocky Mount, N.C.

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The limited-edition whiskey is described to honor the soldiers’ legacy by celebrating life’s remarkable moments.

Horse Soldier Commander’s Select VI bourbon whiskey.

Horse Soldier Bourbon has launched its latest limited-edition offering, Commander’s Select VI, commemorating the legacy of the U.S. Army Green Berets who played a pivotal role in the aftermath of the September 11 attacks.

This release is the sixth installment of the brand’s Commander’s Select series, a collection of small-batch, premium bourbons inspired by the military background of its founders.

“It’s an elite bottle created to honor an elite group of Americans,” Scott Neil, co-founder and president of Horse Soldier Bourbon, said in a Zoom interview. “It honors the legacy of the Horse Soldiers – the U.S. Army Green Berets who answered America’s call days after 9/11 with a daring insertion on horseback into Northern Afghanistan.”

Neil said the bourbon represents “a tribute to those that stepped up, the reluctant heroes who deserve a unique bold commemoration.” He stresses that the bourbon is not just a high-end product but also a symbol of support, offering consumers a chance to connect with a significant moment in history.

“At Horse Soldier, we often talk about 9/12—a day when the country was truly united,” Neil said about the September release, also Bourbon Heritage Month.

Beyond its symbolic significance, Commander’s Select VI is positioned to sell in the premium market, competing with other high-end bourbons. Its price point of $595 reflects not only the 12-year age statement and the barrel-proof strength but also the mash bill. Thus, the bourbon’s combination of these attributes could attract collectors and discerning bourbon enthusiasts.

“The process of hand-selecting barrels for Commander’s Select VI involves a meticulous evaluation of each barrel’s flavor profile, including its balance of spice, sweetness and oak character,” Neil said. “The most important criteria are the age and quality of the bourbon, ensuring that only the finest, well-matured barrels meet our high standards for this unique, high-rye offering.”

And that kind of edge could be critical for all bourbon whiskey makers right now. American whiskey sales, like the spirits market at-large, have been a mixed bag over the last year. This slump has been especially problematic for the big guns in the U.S. whiskey industry, but it has potentially opened a door for smaller, craft distillers as analysts say consumers are more interested in craft and premium bourbon. The bourbon market, valued at $8.4 billion in 2023, is projected to grow to $16.8 billion by 2033, according to market research firm Brainy Insights.

Commander’s Select VI was aged in a single Bardstown rickhouse, a factor that contributes to its distinctive profile with an ideal climate that ensures consistent maturation. This environment enhances the interaction between the high-rye mash bill and the oak barrels.

“This release offers consumers a rich and robust flavor profile,” Neil stated. “Expect bold rye spice notes balanced with deep caramel, vanilla and oak complemented by the intensity and complexity of a barrel-proof bourbon.”

Looking ahead, although specific details were not disclosed, Neil said the distillery has a few initiatives on the horizon that will further honor the brand’s military roots.

“We are currently in the midst of building our forever home in Somerset,” Neil said. “The location will go beyond just a distillery; it will be a destination with food, outdoor space and more.”

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Extreme climate conditions in Texas significantly influence the aging process of whiskey, presenting both unique challenges and a crisis of identity for local whiskey production. A visit to several distilleries provides insight into these effects.

The “Dance Hall” warehouse at Garrison Brothers Distillery

At 10:00 am on a sunny August morning in Texas Hill Country, it is crucial to minimize exposure to direct sunlight to endure the day. The landscape is arid, with limestone and granite underfoot. Along U.S. Route 290 from Austin to Hye, home to just over 200 people, prickly pear cacti are abundant. At Garrison Brothers, the staff started early, taking advantage of the cooler 80-degree morning. A spirit retailer is there for a barrel-selecting session. Despite the early hour on a Sunday, the distillery buzzes with activity.

The vast geography of the United States creates an ideal environment for whiskey diversity, thanks to a wide range of geologies, climates, and cultures. Regions like the Pacific Northwest and the American Southwest are already carving out distinct whiskey identities, distinguishing themselves from traditional hubs like Kentucky and the Mid-Atlantic.

Texas has always embraced a distinctive pride that goes beyond any particular sector, so it’s no surprise that its whiskey distilleries don’t follow the typical pattern. The Lone Star State is known for producing robust whiskey flavors. However, many consumers hastily categorize all Texas whiskey as overly assertive or excessively oak-flavored. Independent bottlings have shown that this isn’t necessarily true, although particular care is needed to manage the impact of the extreme temperatures on aging.

Garrison Brothers holds the title of the first legal whiskey distillery in Texas. They have developed distinctive production methods over time. Their bourbon, characterized by a wheated mash bill, is aged in barrels ranging from 53 to 15 gallons. While most of their whiskey matures in traditional warehouses, a portion is aged in large metal containers which intensify the already harsh aging conditions.

It might seem straightforward to label this distillery as producing only potent Texas whiskey, but a visit to a barrel selection event quickly challenges this notion. During such an event, seven barrel samples varied significantly in taste, despite originating from the same warehouse. One sample had a grainy profile, another was notably influenced by oak, and another featured a delightful candy sweetness. Ultimately, they chose a sample that stood out with rich coffee and chocolate nuances.

Treaty Oak’s flagship product is Ghost Hill Bourbon.

The surprising variance in flavor turned out to be a recurring theme during this Texas visit. Less than an hour away, Treaty Oak Distilling is also located off US-290 in Dripping Springs. The distillery is in the midst of a change in ownership but has been distilling spirits—including whiskey, gin, and rum—since 2006. The distillery has been located on the site of the former Ghost Hill Ranch since 2016 and sources their local grains from Barton Springs Mill—located on the property.

Like Garrison Brothers, Treaty Oak uses wheat in their mash bill instead of rye. The barrels in their warehouse are palletized in an attempt to reduce the angel’s share, which can approach 30% in the first two years alone. In addition to their flagship bourbon (appropriately named Ghost Hill), there are also a wide variety of single barrels available for on-site purchase. Treaty Oak doesn’t shy away from sourcing whiskey, but appears to be focused mostly on their own distillate.

Working through a flight of expressions and single barrels at the tasting room proved another reminder of the wide range of flavors that can be found from a single distillery. The whiskey ranged from oily and rich to fruity and sweet to spicy and sharp. While they no longer produce rum, they still have some barrels aging in their warehouses with even more varied flavor profiles.

Treaty Oak and Garrison Brothers embody the “big”-ness often associated with Texas culture—operating on sprawling, multi-acre plots of land. This isn’t always the case, though, as urban distilleries find ways to innovate with less physical space at their disposal. Still Austin is located in the heart of South Austin, less than four miles from the Colorado river. Unlike many of the other distilleries in the area, space is a luxury at Still Austin. The distillery sits in the same complex as a brewery, a fitness center, and a building materials supplier among other small businesses. Inside the main building lies a tasting room as well as their distilling operations, including a 42-foot column still made by Forsyths.

Still Austin’s Red Corn Bourbon

Still Austin adopts a unique approach for their distillery tours, beginning with the finished whiskey and tracing the steps backward through its production process. The distillery focuses on maturing whiskey in Texas’ harsh climate, employing innovative techniques to manage the influence of intense heat on their products. One such method includes slow proofing the whiskey to preserve the intricate relationships among the oak, alcohol, and congeners. Additionally, Still Austin uses a technique known as petite eau—originally from brandy production—where fortified water is added to bring the whiskey to bottling strength.

An hour’s drive from Downtown Austin is Milam & Greene, located near Blanco. Established by Marsha Milam in 2017, the distillery crafts whiskey under the guidance of master blender Heather Greene and master distiller Marlene Holmes, who joined in 2018. Unlike other local distilleries, Milam & Greene produce whiskey that is only a segment of their extensive whiskey portfolio sourced from multiple states.

To broaden their product range, Milam & Greene produces whiskey at their Blanco facility and maintains a production partnership with Bardstown Bourbon Company in Kentucky. Despite the remote collaboration, Holmes actively manages distillation processes at both sites. Known for a diverse range of products and flavors, Milam & Greene prides itself on both its blended whiskeys and single barrel offerings.

Amid fluctuating temperatures, Texas distilleries adopt diverse production practices to stand out. Garrison Brothers distiller Russell Hartmann minimizes the significance of weather, stressing that their daily goal is to produce the finest whiskey possible under any conditions.

Warehouse at Milam & Greene, Blanco

Blair Ault, Milam & Greene’s National Brand Ambassador, adopts a detailed perspective regarding the distillery’s interaction with the varying aging environment. “We must keep a close eye on our barrels,” she asserts following a visit to their Texas warehouse. A brief exposure to the harsh midday sun underscored her concern. Particularly during summer, even a few weeks can dramatically impact the optimal aging process of the barrels.

Harry succinctly captures it: “the ethos of Texas whiskey is pioneering.”

Treaty Oak’s Jorge Camacho emphasized an ethos of “tradition and innovation” as guiding principals in the production of their spirits. Treaty Oak’s spirit safe has a plaque with the Japanese word はんそく (反則, Hansoku) on it. The word most commonly translates to “foul play” or illegal actions in a sport, but can also refer to a departure from the norm.

The spirit safe at Treaty Oak emboldened with a Japanese term for uniqueness.

Jason Harry, Still Austin’s Brand Experience Manager, is enthused at the prospect of higher aged Texas Whiskey and agrees that innovation is key. “Texas whiskey is young and there are different ways of embracing the Texas climate,” Harry says. He believes that Still Austin’s careful blending techniques, slow proofing, and upcoming use of petite eau all play into their attempt to tame the wild Texas temperature. “With time and experimentation,” he believes that Texas whiskey can reach double-digit age statements.

Simply put, Harry says, “the ethos of Texas whiskey is pioneering.”

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Dan Aykroyd (center in hat) visits with staff at the Dinosaur-Bar-Que restaurant in Syracuse. From left they are Scott Brown, Lorrie Allnut, Eileen Merritt and Kristy Bigness. Photo courtesy Dinosaur Bar-B-Que.

Syracuse, N.Y. – If a Blues Brother is going to stop in at a Syracuse bar and restaurant, it makes sense that it would be one known as a “smokin’ blues joint.”

Actor-comedian Dan Aykroyd (he was Elwood Blues) spent some time on both Sunday and Tuesday night at the Dinosaur Bar-B-Que in downtown Syracuse.

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Startling new CCTV captures the dreadful instant when a young British father tragically lost his life after being attacked with a vodka bottle during a bachelor party in Prague.

David Richards, aged 31, succumbed to his injuries in a hospital on Saturday following a brutal incident on the previous night in the streets of the Czech capital.

The police have disclosed the footage of the tragic encounter and the events leading to the alleged altercation on a principal street in the city.

An intense verbal argument is visible before the situation escalates into physical violence with another group of tourists.

Video captures a scuffle wherein punches were exchanged prior to one individual purportedly striking David with a vodka bottle.

The Sun has opted not to display the instant where David was struck by the bottle.

David’s devastated relatives have since recalled him as an “absolutely amazing father, partner, son, brother, and friend.”

According to them, he was the “glue of the family”.

“We would describe David as having the heart of a lion.

“He was an extremely family-oriented person. He was the fun one – he always brought the energy.

“He was an absolutely amazing father, partner, son, brother, and friend. There isn’t a bad word to be said about him.”

David’s sister-in-law Tammy Sheehan, cousin Gemma Thomas, and partner Jola Simms revealed he had returned from a family holiday on Thursday, then jetting to Prague on Friday for a friend’s stag do.

By 10pm that night, Jola and Gemma both received a horror call from David’s friend Nathan, who informed them he was in a critical condition.

David’s family members flew into Prague, hoping he would regain consciousness.

But by Saturday afternoon the heartbreaking decision was made to switch off life support machines.

His family insisted he wasn’t in a brawl but rather fell victim to a blind attack.

AFC Abercynon, where David played football, released a deeply emotional statement.

It read: “The world has lost a good man – a father, a son, and a brother.”

“This loss affects us all, but the pain and sorrow that his family is experiencing are particularly profound and personal.

“Dai made a lasting impact on many people at our club and we are profoundly saddened by this tragic loss.

“As a club we are here for any support you need and we are all thinking of you at this sad time. Rest in peace Dai.”

Czech media have reported a 26-year-old man – also a tourist – was arrested outside a hotel after the incident and has since been charged.

The nationality of the alleged attacker is not yet known.

According to Prague Morning, a local English-language outlet, police said the men were part of separate groups who began to argue.

Police spokesperson Jan Daněk stated, “One individual assaulted another by hitting them on the head with a vodka bottle.”

“The force of the blow caused the victim to fall instantly, and he sadly passed away after being taken to the hospital.”

“A 26-year-old man has been charged with grievous bodily harm and disorderly conduct.”

“He faces a possible maximum sentence of 16 years in prison if found guilty.”

More to follow… For the latest updates on this matter, continue to visit The Sun Online.

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One of the best parts about being a bourbon drinker is sharing your whiskey collection and experience with others.

And while sampling bourbon at Kentucky’s distilleries is fun, it’s also easy to host a bourbon tasting in your home.

In honor of Bourbon Heritage Month in September, The Courier Journal checked in with Peggy Noe Stevens, who co-authored the book “Which Fork Do I Use With My Bourbon,” to learn her tips and tricks for guiding guests through a private bourbon tasting. Stevens, a master taster and the founder of Bourbon Women, coached us through what bottles to select, how to set up the tasting experience, what foods to avoid, and even how to welcome someone a little unsure about trying Kentucky’s premier spirit.

Here’s what she had to say about tasting bourbon:

Note: This interview has been lightly edited for context and clarity.

Peggy Noe Stevens: I think it’s so important to understand your audience and guests, and where they are on their bourbon journey. There are so many people that don’t know that bourbon is a whiskey, but not all whiskey is bourbon. You have rye whiskey, Irish whiskey, and Scotch, but bourbon has a unique definition. It was, by an act of the U.S. Congress in 1964, that truly made it a product of the United States, and Kentucky has just always owned that pedigree. Knowing and understanding some of that history can make it interesting for your guests.

Really, 75% of flavor perception comes from your nose and not your palate. The actual aroma of bourbon is so wonderful. It’s very fragrant, and a lot of people don’t know this. You almost want to take in the smell from the outside (of the glass) and pull it to the side of your nostril. When they nose it, it’s just taking short puffs of air and then pulling it away. Then I always like to switch sides and try the other nostril for the nose, because sometimes you’re clearer on one side than the other.

In a tasting of bourbon, advise guests to think of food flavors. So you mentally walk them to their kitchen. Have them think about what fruit tastes like, bananas, apples, oranges, etc. Ask what their spice rack has on it. Cinnamon, nutmeg, allspice, black pepper. When they start to put it in food terms, then they start to connect with the bourbon.

More: What’s the oldest bourbon in Kentucky? 10 of the oldest bottles of bourbon we found

Peggy Noe Stevens: Once your guests understand what a bourbon is, then you can start talking about the different styles of bourbon. It might be a different mash bill, it might be a different distillation process, or it might be different barrel aging. I might choose something that is wheat forward, like Maker’s Mark, or something that’s rye forward with a spicier note like Woodford Reserve, or a malted barley or earthy note like a Buffalo Trace.

When hosting beginners, I would definitely choose different bourbon styles and lower proofs. I would not put a barrel proof in front of them, because I feel like you have to graduate in flavor in bourbon, much how people graduate with how they like the flavor of cheese. They might start with cheddar and then graduate to a goat cheese, and then a heavier cheese like a blue cheese. You have to graduate through flavors so you can really appreciate those very robust flavors in bourbon.

Peggy Noe Stevens: Knowing your guests and where they are on their bourbon journey is number one. Then, select the products, give a good variation, and understand the scene you’d like to create. Do you want to do only Kentucky bourbons? Do you want to choose bourbons by region, or by flavor profile, or are all single barrels? There are themes in bourbon tastings.

I also love to create a tasting map, because that’s their education component. That’s where they’re going to write their notes and understand the bourbon.

I like to use a white tablecloth or white napkins, and there’s a reason for that. When you’re looking at the appearance of the bourbon, that white cloth helps you gain an understanding of its true color, as opposed to using a blue napkin or a white napkin. It helps bring out that color.

I like to have plenty of ventilation because a room can get very heavy after you pour the whiskey. I also like to pour the products 10-15 minutes before the tasting, because this isn’t like wine where you have to decant it, but we sure do need it to open up. The bigger the bourbon and the bigger the proof it has, the more time it needs to open up.

More: Want to try a 120-year-old bourbon? Maybe not! What we learned on our hunt for dusties

Peggy Noe Stevens: Upon graduation, you’re opened to not just various flavors but also different bourbon categories. Choices might include selecting from options like a small batch, a single barrel product, or a barrel proof type. Each categorization falls under the broad spectrum of bourbon. Currently, there’s a trend where immense creativity is seen in barrel finishes and blends. Blends particularly showcase how different mash bills blend to create a singular taste profile, which is quite an appealing aspect.

Peggy Noe Stevens: I believe there’s a significance in variety, usually opting for three types. It’s customary for me to use a tasting mat underneath the glasses, helping in identifying the liquor by sight, while also providing a place for attendees to jot down their notes on appearance, aroma, flavor, and finish.

Peggy Noe Stevens: Water is crucial, whether it’s through the use of droppers or just plain bottles. I prefer water droppers as they are particularly effective in enhancing fruit notes in bourbon by adding a few drops, while also potentially reducing the drink’s proof slightly, clarifying foundational and dominant notes. Bottled water serves well for rinsing glasses between tastings.

It’s a common practice to cover glassware with napkins until all guests are seated; this helps in containing the aroma of bourbon within the glassware, which is beneficial especially in smaller, less ventilated spaces.

I’d also like to share with you what I would not put on the table, as well — nothing fragrant. If you have a beautiful bouquet of flowers that you want to put in the center of your table, I suggest you don’t, because the fragrance of flowers can get in the way of nosing the bourbon.

If I was to serve appetizers prior to everybody being seated for the tasting, you don’t want heavy food such as overly spicy salsa and wasabi peas. Things like that might deaden your palate before your tasting. Milk products and cheese, especially blue cheese, are very pungent and very robust, and can coat your tongue. I just try to stay away from very pungent foods and keep it a little bland for appetizer purposes, so that the flavors will come out more in your tasting.

Peggy Noe Stevens: Sometimes you have to prepare for the spouse or friend that comes along that might not like bourbon, not drink at all, or not appreciate the flavor of the whiskey. But they can always appreciate the history and heritage side, and why the flavors make sense and the production of it all. It is a very natural product to make.

They may like to have bourbon in a different format. They might want to have a cocktail or a mocktail. If you let them have it in cocktail instead of straight bourbon, you may find that’s more approachable. If I’m suggesting a cocktail to someone who is a little more leery of drinking bourbon, I introduce them to the high ball because that’s just ginger ale and bourbon. It’s very refreshing and you can just add a small amount of bourbon. When they enjoy that, they can sip along while everyone else is doing the tasting.

Also adding simple food like cranberries, chocolates, and nuts (that bring out the flavors in bourbon and can complement your tasting), so they can nibble along with everyone else and get a sense of some of the flavors that can be found in the whiskey without drinking the whiskey.

And if they don’t want to taste the product, they can still nose the product and go through that food memory exercise. They may surprise themselves and do a really good job of describing the whiskey without ever tasting it.

Features columnist Maggie Menderski writes about what makes Louisville, Southern Indiana, and Kentucky unique, wonderful, and occasionally, a little weird. Sometimes she writes about bourbon, too. If you’ve got something in your family, your town or even your closet that fits that description — she wants to hear from you. Say hello at mmenderski@courier-journal.com. Follow along on Instagram @MaggieMenderski.

This article originally appeared on Louisville Courier Journal: How do you taste bourbon? Learn how to taste whiskey like a pro

Flaviar brings together award-winning bourbons in one monthly subscription

Flaviar, known for connecting people with unique and hard-to-find spirits, is launching its first bourbon-exclusive subscription service just in time for Bourbon Heritage Month. Dubbed Champions of Bourbon, this monthly bottle delivery offers a curated selection of award-winning bourbons, handpicked to bring a wide variety of high-quality bottles directly to subscribers’ doors. Priced at $49.99 per month, the service aims to appeal to both newcomers and seasoned bourbon drinkers.

To ensure each bottle meets high standards, Flaviar’s selection process starts with a strict criterion: only bourbons that have received either a gold medal at prestigious competitions like the San Francisco World Spirits Competition or a 90+ rating from respected publications such as Whiskey Advocate or Wine Enthusiast are considered. From there, Flaviar’s whiskey experts choose a lineup designed to suit everyone, from those building their first home bar to adding something new to an already extensive collection.

The debut bottle in the subscription is the award-winning Wilderness Trail Kentucky Wheated Bourbon, which took home Double Gold at the 2023 NY International Spirits Competition, cementing its reputation as a top choice for bourbon lovers.

Flaviar’s latest initiative is a nod to the ongoing popularity of bourbon in the U.S., a key ingredient in iconic drinks like the Old Fashioned and Mint Julep. A report from Globe Newswire highlights how this cocktail culture is driving steady growth in the bourbon industry, with predictions of continued strong demand ahead. Through this subscription, bourbon enthusiasts gain access to distinct bottles that may be rare in their local areas.

The Champions of Bourbon subscription not only delivers a monthly bottle to its subscribers but also enrolls them into Flaviar’s loyalty program, where they can accrue points for more spirits, complimentary shipping, and unique merchandise. In celebration of Bourbon Heritage Month, any new subscriber in September will also be eligible to win a bespoke home bar stand, equipped with elegant crystal and copper barware.

Grisa Soba, the co-founder of Flaviar, stated that the subscription was designed to present something distinctive to bourbon aficionados. “We’re passionate about bourbon, and with over ten years in the spirits industry, we felt it was time to introduce a bourbon experience that’s both innovative and engaging. This subscription is our way of delivering top-tier bourbon directly to those who value it most,” he remarked.

In addition to just providing bottles, Flaviar aims for this new service to enrich the bourbon experiences of its subscribers. Whether customers enjoy savoring a finely crafted drink at home or seek intriguing and novel bottles to enhance their collections, Champions of Bourbon offers a convenient platform to discover new tastes and expand their selections.

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

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

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

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

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

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

Read the original article on Tasting Table.