Liquor-articles 1867

When describing the flavor of rum, especially dark, aged expressions, a common consensus among the experts is that it offers notes of molasses. And that should be obvious since molasses is one of the main ingredients from which the popular spirit is distilled (the other one being sugarcane juice). Therefore, it would make sense to use a darker, deeper flavored sugar when mixing rum cocktails. Next time you whip up a batch of mojitos or a nice Caribbean-style rum punch, consider swapping the regular sugar in your recipe for muscovado sugar.

This lesser-known sweetener is one of the most unrefined sugars out there, acquiring its deep brown color and moist, crumbly texture from its high content of molasses. Muscovado is made by evaporating sugar cane juice but leaving varying amounts of molasses in the final product, depending on whether it’s labeled as light or dark muscovado. The flavor is therefore more complex, with notes of toffee and caramel. It is widely used in baking, confectionary, and even to add another layer of flavor to a barbecue sauce.

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

The purpose of adding a sweetener to a cocktail is to enhance its flavor or balance bitterness and acidity. You can use muscovado just as you do regular sugar in a cocktail, but remember that your choice of sweetener will change its taste profile — muscovado will yield a richer sweetness with hints of caramel. You can use it to muddle herbs or fruit or make a sugar syrup with much more depth and body. It would be especially good in Tiki cocktails that use a Caribbean rum or Rhum Agricole, such as a Zombie, or in drinks where rum is used in place of whiskey or Bourbon such as a rum old fashioned, Manhattan, or Cable Car cocktail. It is stellar in creamy drinks like the Bushwhacker or added to coffee-based cocktails to enhance their chocolatey notes.

You will find muscovado at most regular grocery stores, although the price might be a bit higher than that of regular sugar due to its artisanal, labor-intensive process. However, the slight price increase will be worth it, as you will certainly find plenty of uses for it in your kitchen and bar.

Read the original article on Tasting Table.

A selection of Foursquare’s award winning rum expressions

Foursquare Distillery was established in 1996 by the Seale family. The distillery is on a former sugar plantation in St. Philip, Barbados, that dates back to 1720. The distillery’s driving force is Richard Seale, a fourth-generation rum producer. He is known for his commitment to traditional rum-making techniques and innovative approach to creating high-quality rums. He is also one of the foremost authorities on the history of Barbadian rum. I recently had an opportunity to speak with Richard and jointly taste a lineup of some of the Foursquare rums.

Foursquare Distillery uses traditional rum production methods, employing pot and column distillation. Both molasses and molasses/sugar cane juice blends are used as a base. The rums are aged in various casks, including ex-bourbon, Sherry, and wine, to create complex and layered flavor profiles. The distillery has medaled countless items in international spirit competitions and is among the most awarded rum producers in the world.

JM: You have been an innovator in the production and maturation of rum, yet you dislike the term that is applied to your legacy. Why is that? How would you describe your role in developing Foursquare Distillery and its rum range?

Richard Steele, Foursquare Distillery

RS: I dislike the term because it is generally abused in the spirits industry. “Innovation” is often applied to gimmicky product developments or trivial activities like using a different cask type. Real innovation is hard, takes years to develop, and is eventually widely adopted.

We strongly believe in respecting the Barbados style, using traditional methods, and developing rums with gravitas, not a marketing gimmick. We apply modern understanding and knowledge to execute on a high level.

The new pot still is a good example. It is a classic double retort, an early 19th-century innovation widely adopted in rum. However, we have adapted it to run under a vacuum and used the best material science to develop the copper surfaces. So, it’s a 200-year-old method integral to Barbados Rum and yet a modern innovation.

JM: Historically, Foursquare’s rum range was molasses-based, but you now use both molasses and sugar cane juice rums in your expressions. What was the motivation behind this move? Are you trying to recreate the historic style of Barbadian rum?

RS: There were three motivations behind using cane juice. The first was the struggle of the local sugar industry. The decline in this industry means that there is a real possibility that Barbados could stop growing sugar cane, as has happened in several other Islands. So rather than depend solely on molasses from the local factory, we have taken matters into our own hands, and both take cane from local farmers and grow cane ourselves. Regardless of whatever happens to local sugar, Barbados will continue to grow cane, and Barbados Rum will continue to use local inputs.

Secondly, we wanted to re-blur the lines between molasses and juice. The concept of a rum made solely from molasses is a modern one. Historically, Barbados estate rum was made from both juice and molasses.

Thirdly, we use cane juice to make a completely different style of rum than we do from molasses, and juice is best suited to this style of rum. This is an important concept because the rums are not simply alternatives differentiated by raw material. Making rums distinguished by raw material differs from what we aim to achieve, as this would only reinforce the modern distinction. We are making different rums from each of our source materials.

JM: Foursquare rums blend marks obtained from pot still and column distilled spirits. Are there any rums in the range that are exclusively pot distilled? Any prospect of any such rums being added to the range?

RS: We have made three very small, limited releases of pure pot still. These are released as part of the Habitation Velier series, which allows us to release expressions not part of the core Barbados style. We do not expect to release pure pot as part of our core releases. For the core range, we keep close to expectations of the Barbados style and the Foursquare style—and that style is achieved by blends.

A maturation warehouse at the Foursquare Distillery, Barbados

JM: You’ve experimented with maturing rums in barrels that held other liquids, both sweet fortified wines like port, Sherry, and Moscatel, to dry still wines. You’ve also matured rums in casks from your friend Cyril Camus, the famed Cognac producer. You’ve opted for either maturation or an extended multi-year maturation in these casks instead of a shorter months-long finish. Why is that? What sort of additional, alternative cask maturation can we expect from Foursquare in the future?

RS: Well, I would not call them experiments or innovation. We work to a straightforward and old principle of sourcing the best quality casks for the maturation of spirits. This is why we don’t do gimmicky marketing like “finishes.” With rare exceptions, we source new to the source primary casks. Why use an exceptional quality cask for only a few months? That makes no sense to me. This suggests to the consumer that you are just trying to flavor the spirit rather than mature it. We buy good casks and use them for decades. We have several unreleased cask types in maturation. Moscatel is one that will be released soon.

JM: Beyond wine and Cognac casks, what type of previously used casks best complement rum? What aroma and flavor components are you looking for in alternative casks to impart to the maturing rum? The whisky industry is experimenting with casks that have held everything from maple syrup to Tequila to various types of beer. Do any of these types of casks make sense for maturing rum?

RS: None of those casks you name make sense to me. I am not interested in flavoring; I am interested in maturing. I source wine and cognac casks because the cask is exceptional.

JM: The rum industry has averaged around $15 billion in global sales over the last decade. That puts it in fifth place among the major spirit categories, just slightly ahead of gin and behind Tequila but well behind whisky, vodka, and brandy. Rum has been heralded as the next big thing in spirits for over 30 years, yet it never seems quite to reach the take-off point. What will it take for rum to expand its share of the international spirits market significantly?

RS: It will take investment in maturing stocks. That is what we have been doing. I am thrilled with the reputation of our rums, which has taken more than two decades to achieve. There are no shortcuts to make a sustained impact at the premium level. Every multinational desires a spirit that can be mass-produced on demand, is cheap to make, and can be marketed at a premium price, and this is unfortunately done in rum. When these games stop, we will expand our share.

JM: Rum is produced in over 160 countries around the world. There is no worldwide regulation of rum production standards beyond those imposed by individual countries. How significant a factor has this been in holding back the growth of rum demand? Is country-specific Geographic Indications (GI) the answer to educating consumers about rum quality and production practices? Would a Barbados GI make it easier to grow the market for Barbadian rum? Could a Barbados GI be recognized by the US or the European Union?

RS: Well, it’s analogous to a trademark. When you invest in your brand, you protect it via a trademark. The challenge we face is that together with Mount Gay, we have done an excellent job in developing the value associated with Barbados Rum. However, the greater the value of a category, the greater the opportunity for exploitation. That is what’s happening now. There are grievously sub-standard adulterated Barbados and Jamaica Rums on the market with dubious sourcing.

Our efforts to take a larger share of the premium market will be hampered if we don’t protect the Barbados rum brand. You don’t generate sales directly from a trademark or from a GI; you protect the value you have created from exploitation by poor copies using your name (brand or country). It is no accident that the most valuable categories, from Champagne to Cognac to Bourbon, are strongly protected. Consumers need as much confidence in a category as in a brand.

JM: Thank you

The Still Room at the Foursquare Distillery

Here are some tasting notes on Foursquare Distillery’s core expressions.

Foursquare Rum 2004, 11 YO, 59% ABV, 750 ml.

The nose is rich and concentrated, with intense aromas of vanilla, toffee, and dried fruits, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, featuring flavors of caramel, dark chocolate, and dried apricots, balanced by spicy notes of cinnamon and nutmeg. The finish is long and warming, with lingering notes of oak, vanilla, and a touch of smoke.

Foursquare, Rum 2005, 12 YO, 59% ABV, 750 ml

The nose features aromas of butterscotch, vanilla, lime zest, tropical fruits, and toasted coconut. It’s rich and velvety on the palate, with flavors of caramel, banana, and a touch of spice. The oak aging adds complexity, contributing notes of vanilla and dried fruit. The finish is long and smooth, with a pleasant balance of sweetness, fruit, white pepper, and spice.

Foursquare, Rum 2007, 12 YO, 59% ABV, 750 ml

The nose presents aromas of toffee, vanilla, coconut, tropical, and dried fruits, with subtle hints of oak and spice. The palate is smooth and well-rounded, featuring flavors of caramel, dried apricots, a touch of vanilla, and oak-derived notes of spice and toasted nuts. The finish is long and dry, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare, Rum 2008, 12 YO, 60% ABV, 750 ml

The aroma is fruity and aromatic, with notes of vanilla, caramel, and dried fruits complemented by hints of spice and oak. On the palate, it is full-bodied and smooth, with flavors of toffee/caramel, dark chocolate, dried figs, tropical fruits, baked apple, ginger, notes of spice, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare Rum 2009, 12 YO, 60% ABV, 750 ml

It’s rich and aromatic on the nose, with notes of vanilla, caramel, and dried fruits, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee, dark chocolate, dried figs, spiced cherries, apples, citrus, notes of spice, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare Rum, 2010, 12 YO, 60%, 750 ml

It’s aromatic on the nose, with notes of vanilla, caramel, and dried fruits enhanced by subtle hints of oak and spice. It’s smooth and balanced on the palate, with flavors of toffee, dark chocolate, baked apple, and dried apricots. The oak influence adds complexity with notes of spice and toasted nuts. The finish is long, with lingering notes of vanilla, oak, and a touch of spice.

Foursquare Rum Premise, 10 YO, 46% ABV, 750 ml

Aromas of butterscotch, vanilla, Sherry notes, tropical fruits, and toasted coconut dominate the nose. The palate is rich and velvety, with flavors of caramel, banana, vanilla, spice notes, red berries, and hints of stone and dried fruit. The finish is long and smooth, with a pleasant balance of sweetness and spice.

Some of the top rums in the Foursquare range.

Foursquare Rum Empery, 14 YO, 56% ABV, 750 ml

It’s rich, robust, and complex on the nose, with aromas of vanilla, toffee, Sherry, stewed cherries, and dried fruits, complemented by hints of spice and oak. The palate is smooth and full-bodied, featuring flavors of caramel, dark chocolate, dried apricots, golden raisins, stewed cherries, red berries, and spicy notes of cinnamon and nutmeg. The finish is long, with lingering notes of oak, vanilla, and a touch of smoke.

Foursquare Dominus, 10 YO, 56% ABV, 750 ml

Aromas of toffee, vanilla, dried fruits, and subtle hints of oak and spice dominate the nose. The palate is smooth and well-rounded, featuring flavors of caramel, citrus zest, dried apricots, raisins, dark fruit jams, a touch of vanilla, notes of spice, and toasted nuts. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare Nobiliary, 14 YO, 62% ABV, 750 ml

Rich and aromatic notes of vanilla, caramel, and dried fruits dominate the nose, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee, dark chocolate, dried figs, raisins, sour cherry, prune, almond, spice notes, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Under Richard Seale’s guidance, Foursquare Distillery has established itself as a leading producer of high-quality rums. Each expression offers a unique and complex profile, showcasing the distillery’s dedication to excellence and craftsmanship. Whether the rich and aromatic 2004 vintage or the well-balanced and smooth Premise, Foursquare’s rums provide a delightful and memorable tasting experience for rum enthusiasts worldwide.

Cheers

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And savvy collectors are tuning in to the tastes you can’t get anywhere else.

Illustration by Ian Grandjean for Bloomberg Businessweek

Hello savvy drinkers, Brad Japhe here to dig into a controversial topic: American whiskey blends.

Whisky makers in the British Isles tend to view blending as an art; there’s a reason Johnnie Walker has kept on walking for more than 200 years. But in the US, blended whiskey is synonymous with flavorless, super-high-proof filler known as grain neutral alcohol. Popular American blended whiskeys such as Seagram’s 7 Crown and Kentucky Gentleman legally can be loaded with as much as 80% of it, which is why they’re often derided as “whiskey-flavored vodka.”

A selection of Foursquare’s award winning rum expressions

Foursquare Distillery was established in 1996 by the Seale family. The distillery is on a former sugar plantation in St. Philip, Barbados, that dates back to 1720. The distillery’s driving force is Richard Seale, a fourth-generation rum producer. He is known for his commitment to traditional rum-making techniques and innovative approach to creating high-quality rums. He is also one of the foremost authorities on the history of Barbadian rum. I recently had an opportunity to speak with Richard and jointly taste a lineup of some of the Foursquare rums.

Foursquare Distillery uses traditional rum production methods, employing pot and column distillation. Both molasses and molasses/sugar cane juice blends are used as a base. The rums are aged in various casks, including ex-bourbon, Sherry, and wine, to create complex and layered flavor profiles. The distillery has medaled countless items in international spirit competitions and is among the most awarded rum producers in the world.

JM: You have been an innovator in the production and maturation of rum, yet you dislike the term that is applied to your legacy. Why is that? How would you describe your role in developing Foursquare Distillery and its rum range?

Richard Steele, Foursquare Distillery

RS: I dislike the term because it is generally abused in the spirits industry. “Innovation” is often applied to gimmicky product developments or trivial activities like using a different cask type. Real innovation is hard, takes years to develop, and is eventually widely adopted.

We strongly believe in respecting the Barbados style, using traditional methods, and developing rums with gravitas, not a marketing gimmick. We apply modern understanding and knowledge to execute on a high level.

The new pot still is a good example. It is a classic double retort, an early 19th-century innovation widely adopted in rum. However, we have adapted it to run under a vacuum and used the best material science to develop the copper surfaces. So, it’s a 200-year-old method integral to Barbados Rum and yet a modern innovation.

JM: Historically, Foursquare’s rum range was molasses-based, but you now use both molasses and sugar cane juice rums in your expressions. What was the motivation behind this move? Are you trying to recreate the historic style of Barbadian rum?

RS: There were three motivations behind using cane juice. The first was the struggle of the local sugar industry. The decline in this industry means that there is a real possibility that Barbados could stop growing sugar cane, as has happened in several other Islands. So rather than depend solely on molasses from the local factory, we have taken matters into our own hands, and both take cane from local farmers and grow cane ourselves. Regardless of whatever happens to local sugar, Barbados will continue to grow cane, and Barbados Rum will continue to use local inputs.

Secondly, we wanted to re-blur the lines between molasses and juice. The concept of a rum made solely from molasses is a modern one. Historically, Barbados estate rum was made from both juice and molasses.

Thirdly, we use cane juice to make a completely different style of rum than we do from molasses, and juice is best suited to this style of rum. This is an important concept because the rums are not simply alternatives differentiated by raw material. Making rums distinguished by raw material differs from what we aim to achieve, as this would only reinforce the modern distinction. We are making different rums from each of our source materials.

JM: Foursquare rums blend marks obtained from pot still and column distilled spirits. Are there any rums in the range that are exclusively pot distilled? Any prospect of any such rums being added to the range?

RS: We have made three very small, limited releases of pure pot still. These are released as part of the Habitation Velier series, which allows us to release expressions not part of the core Barbados style. We do not expect to release pure pot as part of our core releases. For the core range, we keep close to expectations of the Barbados style and the Foursquare style—and that style is achieved by blends.

JM: You’ve experimented with maturing rums in barrels that held other liquids, both sweet fortified wines like port, Sherry, and Moscatel, to dry still wines. You’ve also matured rums in casks from your friend Cyril Camus, the famed Cognac producer. You’ve opted for either maturation or an extended multi-year maturation in these casks instead of a shorter months-long finish. Why is that? What sort of additional, alternative cask maturation can we expect from Foursquare in the future?

RS: Well, I would not call them experiments or innovation. We work to a straightforward and old principle of sourcing the best quality casks for the maturation of spirits. This is why we don’t do gimmicky marketing like “finishes.” With rare exceptions, we source new to the source primary casks. Why use an exceptional quality cask for only a few months? That makes no sense to me. This suggests to the consumer that you are just trying to flavor the spirit rather than mature it. We buy good casks and use them for decades. We have several unreleased cask types in maturation. Moscatel is one that will be released soon.

JM: Beyond wine and Cognac casks, what type of previously used casks best complement rum? What aroma and flavor components are you looking for in alternative casks to impart to the maturing rum? The whisky industry is experimenting with casks that have held everything from maple syrup to Tequila to various types of beer. Do any of these types of casks make sense for maturing rum?

RS: None of those casks you name make sense to me. I am not interested in flavoring; I am interested in maturing. I source wine and cognac casks because the cask is exceptional.

JM: The rum industry has averaged around $15 billion in global sales over the last decade. That puts it in fifth place among the major spirit categories, just slightly ahead of gin and behind Tequila but well behind whisky, vodka, and brandy. Rum has been heralded as the next big thing in spirits for over 30 years, yet it never seems quite to reach the take-off point. What will it take for rum to expand its share of the international spirits market significantly?

RS: It will take investment in maturing stocks. That is what we have been doing. I am thrilled with the reputation of our rums, which has taken more than two decades to achieve. There are no shortcuts to make a sustained impact at the premium level. Every multinational desires a spirit that can be mass-produced on demand, is cheap to make, and can be marketed at a premium price, and this is unfortunately done in rum. When these games stop, we will expand our share.

JM: Rum is produced in over 160 countries around the world. There is no worldwide regulation of rum production standards beyond those imposed by individual countries. How significant a factor has this been in holding back the growth of rum demand? Is country-specific Geographic Indications (GI) the answer to educating consumers about rum quality and production practices? Would a Barbados GI make it easier to grow the market for Barbadian rum? Could a Barbados GI be recognized by the US or the European Union?

RS: Well, it’s analogous to a trademark. When you invest in your brand, you protect it via a trademark. The challenge we face is that together with Mount Gay, we have done an excellent job in developing the value associated with Barbados Rum. However, the greater the value of a category, the greater the opportunity for exploitation. That is what’s happening now. There are grievously sub-standard adulterated Barbados and Jamaica Rums on the market with dubious sourcing.

Our efforts to take a larger share of the premium market will be hampered if we don’t protect the Barbados rum brand. You don’t generate sales directly from a trademark or from a GI; you protect the value you have created from exploitation by poor copies using your name (brand or country). It is no accident that the most valuable categories, from Champagne to Cognac to Bourbon, are strongly protected. Consumers need as much confidence in a category as in a brand.

JM: Thank you

The Still Room at the Foursquare Distillery

Here are some tasting notes on Foursquare Distillery’s core expressions.

Foursquare Rum 2004, 11 YO, 59% ABV, 750 ml.

The nose is rich and concentrated, with intense aromas of vanilla, toffee, and dried fruits, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, featuring flavors of caramel, dark chocolate, and dried apricots, balanced by spicy notes of cinnamon and nutmeg. The finish is long and warming, with lingering notes of oak, vanilla, and a touch of smoke.

Foursquare, Rum 2005, 12 YO, 59% ABV, 750 ml

The nose features aromas of butterscotch, vanilla, lime zest, tropical fruits, and toasted coconut. It’s rich and velvety on the palate, with flavors of caramel, banana, and a touch of spice. The oak aging adds complexity, contributing notes of vanilla and dried fruit. The finish is long and smooth, with a pleasant balance of sweetness, fruit, white pepper, and spice.

Foursquare, Rum 2007, 12 YO, 59% ABV, 750 ml

The nose has aromas of toffee, vanilla, coconut, tropical, and dried fruits, with subtle hints of oak and spice. The palate is smooth and well-rounded, featuring flavors of caramel, dried apricots, a touch of vanilla, and oak-derived notes of spice and toasted nuts. The finish is long and dry, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare, Rum 2008, 12 YO, 60% ABV, 750 ml

The nose is fruity and aromatic, with notes of vanilla, caramel, and dried fruits complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee/caramel, dark chocolate, dried figs, tropical fruits, baked apple, ginger, notes of spice, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare Rum 2009, 12 YO, 60% ABV, 750 ml

It’s rich and aromatic on the nose, with notes of vanilla, caramel, and dried fruits, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee, dark chocolate, dried figs, spiced cherries, apples, citrus, notes of spice, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare Rum, 2010, 12 YO, 60%, 750 ml

It’s aromatic on the nose, with notes of vanilla, caramel, and dried fruits enhanced by subtle hints of oak and spice. It’s smooth and balanced on the palate, with flavors of toffee, dark chocolate, baked apple, and dried apricots. The oak influence adds complexity with notes of spice and toasted nuts. The finish is long, with lingering notes of vanilla, oak, and a touch of spice.

Foursquare Rum Premise, 10 YO, 46% ABV, 750 ml

Aromas of butterscotch, vanilla, Sherry notes, tropical fruits and toasted coconut dominate the nose. The palate is rich and velvety, with flavors of caramel, banana, vanilla, spice notes, red berries, and hints of stone and dried fruit. The finish is long and smooth, with a pleasant balance of sweetness and spice.

Some of the top rums in the Foursquare range.

Foursquare Rum Empery, 14 YO, 56% ABV, 750 ml

It’s rich, robust, and complex on the nose, with aromas of vanilla, toffee, Sherry, stewed cherries, and dried fruits, complemented by hints of spice and oak. The palate is smooth and full-bodied, featuring flavors of caramel, dark chocolate, dried apricots, golden raisins, stewed cherries, red berries, and spicy notes of cinnamon and nutmeg. The finish is long, with lingering notes of oak, vanilla, and a touch of smoke.

Foursquare Dominus, 10 YO, 56% ABV, 750 ml

Aromas of toffee, vanilla, dried fruits, and subtle hints of oak and spice dominate the nose. The palate is smooth and well-rounded, featuring flavors of caramel, citrus zest, dried apricots, raisins, dark fruit jams/jammy fruit, a touch of vanilla, notes of spice, and toasted nuts. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Foursquare Nobiliary, 14 YO, 62% ABV, 750 ml

Rich and aromatic notes of vanilla, caramel, and dried fruits dominate the nose, complemented by hints of spice and oak. It’s full-bodied and smooth on the palate, with flavors of toffee, dark chocolate, dried figs, raisins, sour cherry, prune, almond, spice notes, and a touch of smokiness. The finish is long, with lingering notes of vanilla, oak, and a hint of spice.

Under Richard Seale’s guidance, Foursquare Distillery has established itself as a leading producer of high-quality rums. Each expression offers a unique and complex profile, showcasing the distillery’s dedication to excellence and craftsmanship. Whether the rich and aromatic 2004 vintage or the well-balanced and smooth Premise, Foursquare’s rums provide a delightful and memorable tasting experience for rum enthusiasts worldwide.

Cheers

One Community. Many Voices. Create a free account to share your thoughts. 

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service.  We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.

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Costco is selling a high-quality, single-pot Irish whiskey at up to 90 percent off retail price, according to sharp-eyed Redditors, but they say it may be getting phased out of stores. Costco has recently made headlines for its rock-bottom prices on elegant spirits, such as Balvenie scotch whiskey, Suntory Japanese whiskey, and a rare Blanton’s bourbon.

On Tuesday, u/Big_Shrimpin posted a photo to the Costco subreddit showing 700mL bottles of Method & Madness Single-Pot Irish Whiskey selling for just $30.02. Typically, bottles of Method & Madness single pot retail for anywhere from $60 to $289, which makes Costco’s deal a staggering discount of somewhere between 50 and 90 percent off retail price.

Method & Madness’ single-pot whiskey is aged in chestnut casks rather than the traditional oak, which imbues the spirit with fruity notes of red licorice, rosemary, and mint. A sweet taste finishes with hints of green tea and wood.

Some Redditors warned that the price ending in .02, as well as the asterisk next to the product number, indicates the item is on its way out of stores. So if you want to stock up on Method & Madness at a rock-bottom price, now may be your time to strike.

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“The asterisk and price ending in .97 means the product is going away,” u/karid06 explained, while u/Dorzack elaborated: “The asterisk means the product is going away. California has a law that you can’t sell alcohol under your cost. I bet they marked it down to their per unit cost instead of the usual end in .97 for going away.”

Some, however, contended that the asterisk and price were not indicative of the product’s waning availability. As this particular photo was taken in a Northern California Costco located in a suburb of Sacramento, one user explained that “the state passed a law saying that all fees needed to be included in the displayed price (or something along those lines) that took effect July 1st. This may be why you’re seeing the CRV included.”

As for the asterisk, some argue it’s actually a sign of the bargain Costco is offering on Method & Madness. “The asterisk in the corner means it’s the lowest price and will not go lower,” u/Babelfishny explained. “I think the rule is .01 = on sale [and] .02 = clearance, will not go lower.”

Regardless of the specifics, Costco’s price on Method & Madness Single-Pot Irish Whiskey is unrivaled by other chains. Although it’s unclear if the deal is available at Costco locations outside of California, it might be worth making the trip for that remarkable discount.

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Two men were detained for taking 10 bottles of Tito’s vodka from a Ralphs grocery store in Seal Beach, according to police reports.

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The first distillery in the world to be awarded the LEEDv4 BD+C Platinum certification

Aspen Vodka was founded in 2021 and has been a hit with craft-loving locals in its eponymous hometown ever since. But now it’s ready to bring its award-winning product to a larger market across the United States. And it’s doing so with an unprecedented degree of sustainability. Today, the distillery announces that it’s the first in the world to be awarded a LEEDv4 BD+C Platinum certification—the highest standard for building energy efficiency by the U.S. Green Building Council.

It’s been a banner year for the brand. This latest announcement comes on the heels of the brand picking up a prestigious Double Gold Medal at the 2024 World Spirits Competition. Soon you’ll see the 80-proof spirit on shelves across Arizona, California, Florida, Illinois, Nevada, New York, and Texas, retailing for around $30 per bottle. It’s distilled entirely from locally sourced, non-GMO Rocky Mountain wheat, lending the liquid a creamy mouthfeel. Subtle hints of citrus and anise characterize the rounded palate.

In order to affect all that in wholly environmentally-friendly fashion, the 18,000-square-foot operation relies on offsite renewable solar and battery storage to create more energy than it consumes. Specifically, 105% of necessary electricity is supplied by this combination of infrastructure. Furthermore, over half of the campus’s eight acre footprint is reserved for regenerative agriculture, providing local sourcing for both culinary partners in Aspen and guests at the tasting room.

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Aspen Vodka also partners with a cutting-edge industrial wastewater company called Aquacycl to implement its “BioClectrochemical Treatment Technology.” It allows run-off from distillation to be treated onsite without carbon emissions, before being returned to the neighboring Roaring Fork River.

Founder Matt Patel

“We are incredibly proud to lead the industry with our ambitious and innovative environmental practices,” said Aspen Vodka founder Matthew Patel of the new certification. “Producing a luxury vodka with unrivaled quality, at the world’s cleanest distillery sets a new benchmark for sustainability.”

His commitment to the cause has attracted the attention of serious investors. Earlier this year, the distillery teamed up with spirits incubator WES Brands to help accelerate growth of the luxury product. Its impressive portfolio already includes Flecha Azul Tequila, Fraser & Thompson Whiskey, and BSB Flavored Whiskey.

Patel, for his part, hopes that his success can serve as an example for other startups in the space. “Our LEEDv4 BD+C Platinum certification is a testament to our commitment to excellence in both quality and environmental stewardship,” he adds. “We hope to inspire our industry peers to elevate their sustainability efforts.”

Indeed, the rapid growth of Aspen Vodka makes it clear that economical and ecological demands can be served in the same bottle.

Distilled from 100% non-GMO Colorado Wheat

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Twice a year, I look forward to the latest release of Chattanooga Whiskey’s limited bottled-in-bond offering, and it’s that time of year again! Why do I anticipate this particular event so much? Unlike many other great distilleries that come out with a BIB every year (that’s basically some really good barrels selected that happen to be at least 4 years old, come from the same distilling season at a particular distillery and bottled at 100 proof), Chattanooga Whiskey always strives to do something different with each release.

Their production team selects at least three of their favorite experimental projects from past years and blends them together to create something unique — and usually wonderful. For their seventh bottled-in-bond release, which represents their spring 2020 distilling season, Chattanooga Whiskey has decided to showcase some of their wheated mash bills along with their core SB091 Tennessee High Malt standard recipe and SB005 base wheat whiskey variant.

This may seem a little confusing at first. It’s a bourbon? Yes. But it’s a Tennessee High Malt? Also yes, as each component contains at least 25 percent specialty malted grains, the differentiating factor that sets the malty maestros at Chattanooga Whiskey apart from many other bourbon makers. And it’s a wheated whiskey? Yes, the three experimental whiskey components of the blend each feature both malted wheat and malted barley, including Tennessee-grown malted wheat, honey malted barley, and a small amount of cherrywood smoked malted barley.

Are you still with me? More importantly — how does it taste? In a word, fascinating.

People who love “wheaters” like Maker’s Mark, Weller, Old Fitzgerald and Pappy van Winkle generally appreciate the softer and sweeter notes that wheat contributes to the whiskey when it is substituted instead of rye as a flavoring grain. Think about the difference between wheat bread and rye bread for an idea of how the smaller components of these two grains might change the whiskey.

But the wheat used by most distilleries is a raw wheat, whereas Chattanooga Whiskey first malts their wheat, allowing the grains to germinate and release additional enzymes and flavors that would normally be trapped inside the grain. Consider this like smacking leaves of mint or basil between your palms before adding them to a cocktail. It really does make a difference!

The final result is actually made up of five different mash bills blended together, each contributing something special to the party. There’s honey and vanilla on the nose that invites the first sip which explodes with sweet, malty custard and a hint of mint. The long finish is complex with a base note of oak, plus some wildflower notes.

I wouldn’t even try to come up with a cocktail to pair with all of these components, so I’m content to just enjoy it straight from a snifter with maybe a drop or two of water or a single rock to open it up a little bit more. For $52.99 as a suggested retail price, I think you might enjoy it too — but they only made 40 barrels of this elixir, so don’t dawdle.

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Amazon Prime Day this year actually spans two days: July 16-17, 2024.

Amazon Prime Day 2024, the annual shopping event celebrated by millions of consumers worldwide, has arrived with a host of impressive deals. Among the standout offers this year are those on whiskey (or whisky, depending on the bottle’s origin), attracting connoisseurs and casual drinkers alike.

Featuring significant discounts on a wide range of whiskey brands and varieties, from rare single malts to popular blends, shoppers can find something to suit their tastes and budgets.

Here’s a quick guide to accessing Prime Day as well as a sampling of some of the top-rated bar accessories for wine and whiskey with special sales on Amazon Prime Day 2024.

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Amazon Prime Day is an annual shopping event exclusively for Amazon Prime members. Think of it as Black Friday in July. The exact dates can vary each year, but it usually features a wide range of discounts and deals on various products across the site. Customers can look forward to substantial savings on electronics, clothing, home goods and more during this highly anticipated event.

The two-day event this year spans from Tuesday, July 16 to Wednesday, July 17.

To sign up for Amazon Prime, visit the Amazon website and click on the “Prime” link, usually located at the top of the homepage. From there, you can start the sign-up process by clicking on the “Start your 30-day free trial” button. You will need to either sign in with your existing Amazon account or create a new one. Follow the prompts to enter your payment information and confirm your subscription. After the trial period, the membership fee will be charged automatically unless you cancel before the trial ends. Membership includes benefits like free two-day shipping as well as access to digital services like Prime Video and Prime Music.

American Atelier Fifth Avenue Dalmore whiskey decanter and glass set ($14.99; Normally: $29.99)

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Kanars Old Fashioned whiskey glasses, set of four ($22.39; Normally: $31.99)

Whiskey stainless steel stones gift set of eight golden ice cubes ($9.99; Normally: $19.99)

2.2-inch large diamond sphere whiskey ice cube mold ($4.49; Normally: $8.99)

Kollea whiskey decanter set with two glasses and whiskey stones ($18.37; Normally: $36.75)

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NutriChef 750-milliliter barrel whiskey carafe and decanter with stopper and base ($22.89; Normally: $52.99)

NeatFinal Touch titanium reinforced whiskey glasses, set of two ($14.99; Normally: $29.99)

Viski Beau stacking set with lowball crystal art deco cocktail glasses and whiskey decanter set ($40.70; Normally: $49.99)

Ivation 28-bottle compressor wine cooler refrigerator with lock ($280.49; Normally: $329.99)

Ivation 12-bottle compressor wine cooler refrigerator with lock ($169.9; Normally: $199.99)

J.K. Adams ash wood modular stackable wine rack ($98.50; Normally: $189.00)

3-bottle, insulated and padded waxed canvas wine tote bag/carrier ($13.29; Normally: $18.99)

Open the Wine aerator gift set with pourer, stopper and corkscrew accessories ($6.63; Normally: $13.26)

3-tier freestanding counter wine holder ($14.99; Normally: $29.99)

12-ounce stainless steel insulated wine cup tumbler ($7.64; Normally: $15.28)

Favia 12-ounce stainless steel wine tumbler with vacuum insulated lid ($4.99; Normally: $9.99)

Wine skins/bottle protectors for airline travel ($4.99; Normally: $9.99)

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Electric wine aerator and decanter ($13.49; Normally: $26.98)

Ovente electric wine bottle opener with foil cutter ($11.90; Normally: $13.99)

White wine glasses set of four ($16.35; Normally: $32.70)

Kitessensu cocktail smoke infuser kit with torch and flavored chips ($29.99; Normally: $49.99)

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OGGI professional 3-bottle revolving liquor dispenser in stainless steel ($39.99; Normally: $59.99)

NutriChef mixology bartender cocktail shaker set ($12.50; Normally: $24.99)

Snowfox premium vacuum insulated stainless steel ice bucket $46.70 Normally: $55.00

Vevor LED lighted liquor bottle display $233.99 Normally: $259.99

Viski Canterbury double measure for cocktails $23.30 Normally: $32.99

Ironck bar cart with wine rack ($107.99; Normally: $119.99)

One Community. Many Voices. Create a free account to share your thoughts.

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.

The first distillery in the world to be awarded the LEEDv4 BD+C Platinum certification

Aspen Vodka was founded in 2021 and has been a hit with craft-loving locals in its eponymous hometown ever since. But now it’s ready to bring its award-winning product to a larger market across the United States. And it’s doing so with an unprecedented degree of sustainability. Today, the distillery announces that it’s the first in the world to be awarded a LEEDv4 BD+C Platinum certification—the highest standard for building energy efficiency by the U.S. Green Building Council.

It’s been a banner year for the brand. This latest announcement comes on the heels of the brand picking up a prestigious Double Gold Medal at the 2024 World Spirits Competition. Soon you’ll see the 80-proof spirit on shelves across Arizona, California, Florida, Illinois, Nevada, New York, and Texas, retailing for around $30 per bottle. It’s distilled entirely from locally sourced, non-GMO Rocky Mountain wheat, lending the liquid a creamy mouthfeel. Subtle hints of citrus and anise characterize the rounded palate.

In order to affect all that in wholly environmentally-friendly fashion, the 18,000-square-foot operation relies on offsite renewable solar and battery storage to create more energy than it consumes. Specifically, 105% of necessary electricity is supplied by this combination of infrastructure. Furthermore, over half of the campus’s eight acre footprint is reserved for regenerative agriculture, providing local sourcing for both culinary partners in Aspen and guests at the tasting room.

Aspen Vodka also partners with a cutting edge industrial wastewater company called Aquacycl to implement its “BioClectrochemical Treatment Technology.” It allows run-off from distillation to be treated onsite without carbon emissions, before being returned to the neighboring Roaring Fork River.

Founder Matt Patel

“We are incredibly proud to lead the industry with our ambitious and innovative environmental practices,” said Aspen Vodka founder Matthew Patel of the new certification. “Producing a luxury vodka with unrivaled quality, at the world’s cleanest distillery sets a new benchmark for sustainability.”

His commitment to the cause has attracted the attention of serious investors. Earlier this year, the distillery teamed up with spirits incubator WES Brands to help accelerate growth of the luxury product. Its impressive portfolio already includes Flecha Azul Tequila, Fraser & Thompson Whiskey, and BSB Flavored Whiskey.

Patel, for his part, hopes that his success can serve as an example for other startups in the space. “Our LEEDv4 BD+C Platinum certification is a testament to our commitment to excellence in both quality and environmental stewardship,” he adds. “We hope to inspire our industry peers to elevate their sustainability efforts.”

Indeed, the rapid growth of Aspen Vodka makes it clear that economical and ecological demands can be served in the same bottle.

Distilled from 100% non-GMO Colorado Wheat

One Community. Many Voices. Create a free account to share your thoughts. 

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.