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The U.S. Department of Interior announced on Thursday that the U.S. Virgin Islands has received an advance payment of $181,068,638 in rum excise tax remittances from the Office of Insular Affairs (OIA), indicating a vital revenue source for the territory.

However, this amount shows a decline from previous years when the remittances were made using a higher tax rate of $13.25 per proof gallon of rum. Nowadays, the territory receives these funds at a tax rate of $10.50 per proof gallon, leading to reduced remittances.

Had the U.S. Virgin Islands continued to receive the rum excise taxes at the former rate, the territory would have amassed approximately $228.49 million, showing a shortfall of about $47.42 million. These rum tax remittances are critical in supporting the territory’s bond covenants and the securitization of the Government Employees’ Retirement System, with any reductions potentially having profound effects.

Delegate to Congress Stacey Plaskett, who has long vowed to address this issue and introduced legislation with her colleagues towards this cause, later commented to the Consortium that Republican intransigence was to blame for the prolonged delay of the effort.

The OIA collaborates with the U.S. Department of the Treasury to facilitate swift transmission of funds, noted by Assistant Secretary for Insular and International Affairs Carmen G. Cantor. Each year, the GVI provides an estimation of rum excise taxes to set the basis for advanced payments for the next fiscal period. These amounts are adjusted according to the actual receipts recorded by the federal government.

Guam Receives $76 Million in Section 30 Funds

The Office of Insular Affairs has also allocated $76,402,101 to Guam in a different transaction. This amount includes federal income taxes gathered from U.S. military personnel and retirees living in Guam under the Organic Act of Guam’s provisions. Similar to the U.S. Virgin Islands, Guam gets a yearly advance from the OIA that is later adjusted based on the actual federal income tax collection.

These transfers are crucial for supporting the governmental operations and local services in Guam, helping the territory fulfill its commitments to its citizens. The OIA expressed its ongoing dedication to managing these payments and upholding the economic health of the U.S. territories.

SPRINGFIELD, Mass. – Tito’s Handmade Vodka is committing to match donations to Second Chance Animal Services for pets needing significant medical interventions.

The contributions will support the non-profit veterinary clinic in treating pets like Johnny, KJ, and Laura. Throughout September, Tito’s pledges to match donations to Second Chance Animal Services up to a total of $5,000.

Fundraiser launched to help four shelter animals in need of medical care

“Tito’s Handmade Vodka has consistently supported our goal of offering critical medical care to animals in need,” mentioned Lindsay Doray, the Chief Development Officer at Second Chance. “This generous matching challenge of $5,000 from Tito’s affords our community a wonderful chance to enhance their contributions, assisting an even greater number of pets to get the essential treatments they require.”

Second Chance Animal Services operates in several locations including North Brookfield, Southbridge, Springfield, and Worcester. To make a donation, you can visit secondchanceanimals.org.

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The Food Standards Agency (FSA) has released a crucial alert regarding the manufacture and sale of fake vodka branded as Glen’s Vodka. The agency identified the counterfeit products as containing harmful substances.

Tests on these counterfeit vodkas revealed the presence of isopropyl alcohol, an industrial chemical not suitable for drinking, according to the FSA.

The FSA further explained that ingesting isopropyl alcohol can rapidly cause alcohol poisoning, which may be fatal in extreme cases.

Signs of this poisoning include nausea, vomiting, stomach pain, intoxication, reduced respiratory function, and coma.

Anyone who experiences the symptoms mentioned after consuming suspected counterfeit Glen’s Vodka should immediately seek medical assistance.

READ MORE: Supermarkets issue ‘do not drink warning’ over counterfeit drink

A real Glen’s vodka bottle has specific markings at the base of the bottle:

• 350ml (upper left)
• 51mm (upper right)
• 977 (lower left)

The possibility of cardiovascular collapse makes it crucial to identify counterfeit bottles, as pointed out by the FSA.

Businesses and individuals are urged to examine the bottle closely to spot counterfeit vodka.

The FSA advised: “If you encounter any Glen’s vodka missing a laser etched lot code between the back label and the bottle base… do not purchase it.”

Contaminated with isopropyl alcohol, the vodka will exhibit an abnormal smell.

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The 35cl bottles are fraudulently labelled as Glen’s – here’s how to check for the genuine version:

▶️ Every genuine bottle of Glen’s vodka has a laser etched lot code applied to the bottle between the rear label and the base of the bottle.

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The FSA posted on X, formerly Twitter, that a genuine bottle of Glen’s vodka will have three markings on the base of the bottle:

If the bottle of Glen’s vodka doesn’t have these markings, it is the counterfeit product that could potentially be deadly.

Anybody who has come across suspicious Glen’s Vodka should “report it to your Local Authority for further instruction and advice.”

The FSA added: “If anyone has any information on the manufacture or sale of counterfeit alcohol, then please contact our freephone confidential National Food Crime Unit hotline: 0800 028 1180.”

Many users on social media mentioned that Glen’s Vodka would have been their choice during their younger years.

This suggests that young adults are likely targets who might unknowingly purchase the counterfeit and potentially harmful vodka.

The urgent alert from the FSA continues to be in effect today, five days subsequent to the first notification, warning that questionable Glen’s vodka might still be available in neighborhood stores.

Proof has become a critical measure of appeal for many whiskey aficionados today. Unlike the traditionalists who prioritize age, a growing group of bourbon enthusiasts is more intrigued by the spirit’s ability to deliver a powerful, fiery taste. This trend has led many distilleries to introduce barrel-proof whiskeys which are sometimes humorously referred to as hazmat whiskeys for their high alcohol content, typically above 140 proof. In recent years, Jack Daniel’s Coy Hill release has epitomized such spirits, with last year’s version being so potent that production of a special cork was necessitated to secure it. Although this year’s expression isn’t as overwhelming, it still presents a formidable profile.

Coy Hill is a single-barrel whiskey, causing its proof to vary with each cask. The proof for this year’s release oscillates between 122 and 137.5, which, while still intense, offers a bit of a breather from the extreme alcohol intensity for some. This whiskey utilized Jack’s default recipe of 80% corn, 12% malted barley, and 8% rye. It underwent the Lincoln County Process of charcoal mellowing and was barreled in September 2013. The barrels matured on the fifth and sixth floors of Coy Hill Barrelhouse 8, located in a dynamic weather area within the distillery grounds which contributes to the production of potent Tennessee whiskey. The master distiller, Chris Fletcher, expressed that this year’s output leverages the unique environmental conditions at Coy Hill Barrelhouse 8. Although it follows the Old No. 7 Tennessee Whiskey recipe, the distinct factors and nature’s influence have sculpted a whiskey that showcases an immense spectrum of flavors and proofs otherwise unattainable.

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The sample we were able to try clocked in at 134.7 proof, which for context is higher than most Booker’s releases, but not as strong as some recent barrel-proof whiskeys from A. Smith Bowman. There is no age statement, but according to Fletcher the whiskey is just three weeks shy of 11 years old (compared to about four to five years for Old No. 7). “There is purity and transparency in this type of release, but also the added wrinkle of allowing people to explore whiskey depending on where it’s at in a given barrelhouse,” said Fletcher on a recent Zoom call. Personally, I liked this whiskey better than the past Coy Hill releases, and not just because the lower proof is a bit more manageable. That banana and nut Jack Daniel’s character is still there, but there are notes of old leather, tobacco, dusty wood, barrel char, dark chocolate, and overripe stone fruit on the palate to liven things up. Add a bit of water if you prefer, and the flavor opens up even further.

Jack Daniel’s Single Barrel Special Release Coy Hill Barrelhouse 8 is available now in limited numbers nationwide with an SRP of $80. Check your local liquor store to see if they have a bottle, and you can find the rest of the growing lineup from Jack Daniel’s available to purchase from websites like ReserveBar now.

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The menu at Fat Matt’s Rib Shack features a selection of six side dishes, but the standout for our family is undoubtedly the “rum” baked beans. They are a must-have with any meal. If only we could replicate them at home, we might try different sides when we dine there. Could they possibly share their secret recipe?

— Noelle Latham, Decatur

Upon contacting Wes James, the co-owner of Fat Matt’s Rib Shack, he amazingly recited the recipe from memory.

Given the high demand, it’s understandable why he knows it by heart. The eatery makes 45 to 55 gallons of baked beans weekly. For restaurant use, each batch includes 28 pounds of canned navy beans and 7 pounds of ketchup, along with other ingredients. We’ve adapted the recipe for home cooking. While it still makes a large quantity, it is simple to halve the recipe if a smaller batch is needed.

“I like baked beans with the fat and flavor of bacon, but because we offer this as a vegetarian option, there’s no bacon in our recipe. But someone making it at home can add bacon if they like,” James said.

Canned navy beans can be difficult to find at the grocery store. One pound of dried navy beans, more easily found, will cook up to 6 cups of beans so substitute 1 1/2 pounds of dried navy beans, cooked according to package directions, for the canned beans called for in this recipe. Or substitute canned pinto beans. They do not drain or rinse the beans at the restaurant and we found that worked best when preparing these beans at home.

Fat Matt’s Rib Shack’s “Rum” Baked Beans

9 cups canned vegetarian navy beans (from 6 15-ounce cans)

1 1/3 cups ketchup

1 cup plus 2 tablespoons lightly packed dark brown sugar

3/4 cup plus 2 tablespoons spicy brown mustard

1/4 cup chopped onion

3 tablespoons apple cider vinegar

3 tablespoons Cajun Chef Louisiana hot sauce

2 tablespoons dark spiced rum

Heat oven to 350 degrees.

In a large bowl, combine beans, ketchup, brown sugar, mustard, onion, vinegar, hot sauce, and rum. Transfer the mixture to a 9-by-13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the beans, and continue to bake for an additional 10 minutes or until the mixture bubbles at the edges. It can be served hot or warm.

Makes 11 cups.

Per 1/2-cup serving: 206 calories (2% of calories from fat), 10 grams protein, 41 grams carbohydrates, 12 grams total sugars, 7 grams fiber, 1 gram total fat (trace saturated fat), no cholesterol, 768 milligrams sodium.

From the menu of Fat Matt’s Rib Shack, located at 1811 Piedmont Ave. NE, Atlanta; 404-607-1622, fatmattsribshack.net.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.

About the Author

C.W. Cameron is a freelance writer who has been covering local food and recipes for the AJC since 2009.

Credit: Handout

Credit: Aaliyah Man

Credit: AP

Credit: AP

Credit: Handout

Credit: arvin.temkar@ajc.com

A mother has shared an amusing anecdote about her 14-year-old daughter covertly using vodka from the family’s pantry.

Stacey, who goes by @StaceyCKS on X, previously known as Twitter, posted about her experience when she noticed a decline in her vodka stash. She initially suspected her older children, aged 23 and 17.

“Noticed my vodka supply was dwindling,” she wrote on her account. “Confronted the 23 and 17-year-olds, who blamed the 14-year-old. She confessed to using it to make penne alla vodka ‘several times’ in the past month. I doubted her until I saw her prepare it perfectly. Is this a TikTok trend?”

The mother of three also mentioned tasting the pasta dish prepared by her daughter and being pleasantly surprised by its quality. “It’s really good, too. She nailed it,” she commented in her post.

However, with the post receiving over 16.9 million views, the mother then revealed that her daughter wanted to clarify one piece of information.

“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” another follow-up post read. “Sorrrrrry. My bad.”

Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?

— StaceyCKS (@StaceyCKs1) August 25, 2024

Stacey humorously noted that her daughter chose a more “luxurious” brand of vodka for her cooking, opting for Grey Goose over a less expensive Smirnoff that was also on hand. “She went for the Grey Goose, not the Smirnoff that someone had left, because ‘that one was already open.’ Sure, because it’s the GOOD stuff,” she commented.

The social media post sparked curiosity among followers, leading them to inquire how no one spotted her youngest preparing a pasta dish with alcohol. “Hold on? Your 14-year-old made a pasta meal and nobody realized? Was she cooking on a portable stove outside or does your house have a separate kitchen area?” questioned one user.

“I have three kids, and she’s the youngest,” Stacey responded. “They frequently prep snacks after school while I’m in my office. There’s always some cooking happening, and I only intervene if the smoke alarm rings.”

Another user expressed surprise asking, “Aren’t you amazed at how quickly the pasta ingredients disappeared?”

The mother explained that they use an app for grocery shopping, allowing her children to choose their necessities independently.

“We shop groceries online, and my kids pick what they require on the app. I typically just glance over the cart to ensure everything seems reasonable. Items like cream, cheese, or pasta wouldn’t catch my eye,” she noted.

Other users humorously speculated that the child might have used the bottles for other purposes, yet agreed it was a harmless situation. “This is the best possible outcome for this scenario,” a commenter remarked.

“She thought I would be upset about using all the San Marzano tomatoes,” the mother shared, “and she was right. I had other plans for those.”

US distillery Fifth Generation has partnered with South Korean corporation HiteJinro to distribute its Tito’s Handmade Vodka in the Asian markets.

Previously, Tito’s Handmade Vodka was distributed in South Korea by the local company Fundrink Co.

“HiteJinro has broader direct account management, deeper market penetration, and greater exposure across all distribution channels,” stated John McDonnell, the international managing director for Tito’s Handmade Vodka.

While McDonnell did not reveal the specific details of the agreement with HiteJinro, he did share some strategies for the vodka brand’s future under this new partnership.

“We’re particularly focusing on bars and restaurants that are more cocktail-driven, specifically those that are frequented by Westerners and US military,” he told Just Drinks. “Our initial focus is on Seoul and Busan.”

HiteJinro’s presence in South Korea means the soju distiller is contracted to distribute for a number of international beverage-alcohol businesses in the country.

The company’s deals include tie-ups with Carlsberg for Kronenbourg beer, with La Martiniquaise-Bardinet for Cutty Sark whisky and Casa Komos Brands Group for its Tequila brand Komos.

According to the HiteJinro website, the group also distributes La Martiniquaise-Bardinet’s Poliakov vodka brand in South Korea.

McDonnell refrained from stating a specific price for Tito’s Handmade Vodka in South Korea, but mentioned it is “perfect for premium cocktails” in that region. He highlighted a trend where Gen Z consumers are increasingly favoring cocktails.

According to the Texas distiller, the corn-based vodka is distributed in over 150 markets internationally, with a presence in Asian markets such as Indonesia and Thailand. McDonnell expressed optimism about South Korea potentially becoming their top market in Asia if their expansion plans succeed.

The article titled “Fifth Generation switches South Korea distributor for vodka brand Tito’s” was initially authored and released by Just Drinks, owned by GlobalData.

The content provided on this website is presented in good faith for general information purposes only. It should not be considered exhaustive advice on which to base decisions. There are no explicit or implied guarantees regarding the content’s completeness or accuracy. Professional or specialized advice should be sought before taking or avoiding any action based on the site’s content.

Giddy up!

Beyoncé made headlines last month when she announced her plans to launch a whiskey brand named SirDavis in collaboration with the large corporation Moët Hennessy.

Here’s what you can expect in those elegantly ribbed bottles:

The whiskey blend was crafted by Dr. Bill Lumsden, a celebrated figure in the whisky industry known for his role as the lead distiller for well-known brands Glenmorangie and Ardbeg. He has been honored as the Master Distiller of the Year by the International Whisky Competition five times. The creation of SirDavis whiskey was also assisted by whisky blender and SirDavis Global Head of Brand Advocacy, Cameron George. The final product was, of course, tasted and approved by Beyoncé herself.

We’ve eagerly awaited the release of this product since news of its development emerged. Given Beyoncé’s well-known penchant for whisky and the credibility of those involved in its creation, this offering appears poised to break away from the typical mundane celebrity-led products. But will it be a success, or is SirDavis destined to be another fleeting memory in a sea of celebrity-endorsed alcoholic brands?

It is now time for our SirDavis Whisky review, so let’s get into the details!

ABV: 44%

Average Price: $90

SirDavis features a distinctive blend of American whiskey, crafted from a grain mixture of 51% rye and 49% malted barley, classifying it formally as a rye whiskey. Selected personally by Dr. Bill Lumsden, this whiskey was matured to perfection before undergoing a secondary aging phase in Texas. In this stage, it was transferred to Pedro Ximénez sherry casks, which added a ruby coloration, enhanced its creamy texture, and endowed it with a richer, more berry-like flavor profile.

Tasting Notes:

Nose: The aroma is rich with cherries and rye spices at the forefront, intertwined with a hint of orange rind, reminiscent of an Old Fashioned cocktail. Upon swirling the drink, you’ll detect honeyed wheat toast, oregano, and black tea emerging.

Palate: Upon first taste, flavors of fresh mint, vanilla, and nutmeg welcome the palate. As these initial tastes settle, honey and ripe cherries unveil. The resurgence of nutmeg and black pepper intensifies toward the end of the sip, accompanied by a hint of sherry which imparts a subtle nutty and sweet dessert wine character.

Finish: The sherry becomes prominent again in the finish, accompanied by notes of fresh hazelnuts and oak, a testament to its aging process, and a dash of black pepper. The flavors taper off quickly, leaving a smooth impression and a drying sensation in the mouth, prompting further tasting to rediscover the initial flavors.

Bottom Line:

This whisky is well-suited for cocktails and boasts lush, even flavors, making it a tempting choice for those who prefer their spirits unadulterated. Its unique production process, from the composition of its grains to its additional aging in the Texan heat, provides sufficient fascination for ardent whisky aficionados, while its sweet, sherry-like palatability appeals to beginners.

Essentially, SirDavis makes a compelling introduction that is sure to appeal to enthusiasts of whisky-based cocktails. It stands out as more than just another celebrity-endorsed spirit.

9.5

Genre:

Rock

Label:

MCA

Reviewed:

September 8, 2024

When Shane MacGowan died last year, it felt like the passing of a head of state. In a sense it was: The Irish president attended the funeral; a pre-recorded Bono read from St. Paul’s Letter to the Corinthians; Nick Cave sang a moving “Rainy Night in Soho.” And by the time the assembly was laying into an unexpurgated reading of “Fairytale of New York”—a white-bearded Glen Hansard leading the congregation, with neo-trad ambassador Lisa O’Neill singing Kirsty MacColl’s parts, Spider Stacey and other Pogues accompanying them on instruments as MacGowan’s widow and others waltzed near the altar—it’s a fair bet many of those present, not to mention those watching the livestream, were blinking back tears. (I certainly was.) Even the pious outcries that followed this unconventional mass felt perfect—one imagined MacGowan’s jagged grin shining down from heaven.

Why such reverence? For one thing, MacGowan and the Pogues elevated Irish roots music to trendy status. Indeed, aficionados respected the 1970s Irish folk revival bands like Planxty and Clannad, the latter having briefly collaborated with cosmic music pioneer Conny Plank and kickstarting the career of sibling Enya before achieving their own mainstream success. Some American country artists noted the Irish influence on their own genres. Furthermore, Bob Dylan covered several Irish-rooted songs, including a remarkable rendition of “The Auld Triangle” discovered among the Basement Tapes.

In New York City, as punk emerged in venues like CBGB and Max’s within the Irish expatriate community, one could still detect the folk revival tunes of 1960s favorites the Clancy Brothers and the Dubliners in numerous Irish pubs. Yet these places were more popular with retirees and off-duty officers than as live music venues. By the early 1980s, prior to Riverdance and Van Morrison’s collaboration with the Chieftains, Irish traditional music was mainly reserved for family events, rolled out alongside green beer and public revelry on St. Patrick’s Day.

Yet, the Pogues transcended mere revivalism. They forged a musical legacy of their own, largely from the creative and dramatically distinct vocals of MacGowan, their lead vocalist and principal songwriter. His talent was evident from their debut album, Red Roses for Me. Featuring a mix of classics, including “The Auld Triangle,” the album also showcased MacGowan’s original “Boys From the County Hell,” a fierce, myth-promoting anthem filled with poetic flair:

The boys and me are drunk and looking for you
We’ll eat your frigging entrails and we won’t give a damn
Me daddy was a blue shirt and my mother a madam
My brother earned his medals at My Lai in Vietnam

The heavy drinking, shared gang-like bonds, sardonic wit, and the complex, violent past involving occupation and emigration are crucial elements in the succinct storytelling style, accompanied by rousing tunes fitting for lively dances. The Pogues emerged from the early British punk scene, with MacGowan becoming a notable figure by chance. His rise began with him being caught in a photograph at a Clash concert with a bloodied ear, followed by creating a one-off magazine named Bondage. Despite their British origin, which added complexity, the goal wasn’t merely to be accepted into the realm of Irish traditional music. Instead, their music delved deeper, drawing on the deep-seated cultural heritage of the Irish diaspora—a testament to the band’s inherent “Britishness.”

This blend of influences culminated in the album Rum Sodomy & the Lash, produced by Elvis Costello, a notable figure in the British punk-pop scene with some Irish lineage. Costello joined the project after he had the Pogues open for his Goodbye Cruel World tour, partly influenced by his interest in their bassist Cait O’Riordan, who he later dated. In the studio, Costello contributed with acoustic guitar and mandolin, and suggested musical adjustments. Session musicians, such as Irish folk piper Tommy Keane—a renowned musician, and American fiddler Henry Benagh, were also brought in. Costello focused on capturing the raw energy of the band with minimal interference, aiming to preserve their rugged charm.

The album encapsulates the raucous atmosphere of a bar in full swing, blending acoustic and electric instruments, alongside robust vocal performances. In tracks like “I’m a Man You Don’t Meet Every Day” sung by O’Riordan and “Jesse James” performed by tin whistle player Spider Stacy, the album embraces a diverse music style, mixing traditional narratives with energetic delivery.

Central to the album is MacGowan, as songs like “The Sick Bed of Cuchulainn” exemplify. His compelling presence and raw vocal expressions transport the listener to the heart of tumultuous scenes, filled with uproarious behavior and rowdy revelry. MacGowan’s performances invoke vivid images of chaotic life experiences, marked by fighting, excessive drinking, and outrageous antics, culminating in triumphant, spirited outbursts, perfectly aligned with the band’s vibrant musical accompaniment.

MacGowan was notably well-read from an early age, delving into the works of Dostoyevsky and Joyce, and had a reputation for his literary prowess even before his expulsion from London’s prestigious Westminster School for drug-related offenses. His admiration for literary songwriters like Lou Reed was evident, a connection perhaps deepened by their shared experiences of spending time in mental hospitals during their teen years. MacGowan’s own stint was referenced in the Pogues’ debut single, “Dark Streets of London,” and he later contributed to the 1997 BBC charity single, a cover of Reed’s “Perfect Day.” His song “The Old Main Drag” presents a vivid piece of Reed-esque realism, portraying the gritty life of a teenage rent boy in London.

As for his songwriting, MacGowan’s ballads are considered his crowning achievement, similar to Reed’s. His song “A Pair of Brown Eyes” stands out as an early masterpiece, layered with stories and sub melodies, drawing from the traditional “Wild Mountain Thyme.” The narrative weaves through a pub where the protagonist listens to iconic tunes like Johnny Cash’s “A Thing Called Love” and Philomena Begley & Ray Lynam’s “My Elusive Dreams.” The impactful nature of MacGowan’s storytelling was so striking that it moved his bandmates profoundly.

Other notable works include “Sally MacLennane” and his rendition of Phil Gaston’s “Navigator,” an anthem reflecting on the life and toils of laborers. However, his interpretations of “Dirty Old Town,” originally by Ewan MacColl, and “And the Band Played Waltzing Matilda,” by Eric Bogle, are defining pieces of his album. Though other versions, like June Tabor’s 1976 recording exist, MacGowan’s renditions bring a unique, poignant touch that aligns with his artistic identity.

The album Rum Sodomy & the Lash made the Pogues stars on the international stage, embodied by its dada-classical cover and the boldness of its content. Following this success, they produced other acclaimed works like Poguetry in Motion and If I Should Fall From Grace With God. However, the brightness of these years dimmed by 1991, marked by MacGowan’s exit from the band, primarily due to his struggles with substance abuse. Despite this downturn, the band persisted albeit less notably than before.

MacGowan continues to be celebrated as a master among songwriters. The esteemed David Berman once listed Rum Sodomy & the Lash among the top 10 albums essential for his ideal, imaginary bar jukebox on Pitchfork. Cat Power transformed “A Pair of Brown Eyes” into a reverential cover, available for viewing on YouTube, while Titus Andronicus reinterpreted it as a vibrant punk rock anthem reminiscent of the early days of The Clash, also on YouTube. In the expanded 2005 edition of Rum Sodomy & the Lash, which also featured the notable Poguetry in Motion EP and various single B-sides, Tom Waits penned a poetic tribute to the band:

Rapscallion, angry, weeping
Passed out songs, songs
That seem to be born
Effortlessly, or
Not born but found
On top of an old wood stove

Waits remarked these were “songs that we all should carry,” a sentiment echoed in the communal experiences of music lovers, whether in pubs, vehicles, or gatherings like an impromptu choir under the summer stars, around a roaring campfire on Cape Cod’s shores, illuminated by shared melodies and the ocean’s gentle call. Notably, “A Pair of Brown Eyes” always stirs the most fervent participation, its timeless sorrow resonating with every note.

Correction: The initial review erroneously credited Shane MacGowan with the creation of “Navigator.” It was actually penned by Phil Gaston.

Sheila Jackson and Natasha McCrea are revolutionizing the predominantly white and male world of whiskey. What initially started as an innocuous dinner conversation has now morphed into a groundbreaking venture. Jackson McCrea Whiskey marks the inception of the first Black women-owned whiskey brand in California, launching in 2022 with aspirations to transcend mere taste.

Both Jackson and McCrea leveraged their extensive experience in the wine and spirits sector, fully aware of the challenges Black women face when starting a national whiskey brand.

During the development of their distinctive blend, their aim was to cater primarily to women, creating a whiskey ideal for neat sipping, characterized by deep, subtle flavors with hints of smoke, caramel, and spice. Jackson and McCrea achieved what they describe as “liquid gold” through a unique distillation method that uses Tennessee rye in French oak wine barrels.

Jackson McCrea has recently garnered recognition in the wine and spirits industry by winning silver medals at both the New York International Spirits Competition and the Bartender Spirits Awards this year. In addition, the company initiated the JM 100 initiative aimed at supporting and celebrating women who are making significant impacts and fostering inclusion in various fields.

Blavity conducted an interview with the founders of Jackson McCrea Whiskey, focusing on the role of women in launching the whiskey brand and promoting Black female inclusion in the spirits sector.

What motivated the launch of Jackson McCrea?

Natasha McCrea: Women have historically contributed to the whiskey industry in many roles like innovators of distilling technologies, early rum runners, distillers, and initial consumer base. Despite this, whiskey has been typically marketed predominantly as a beverage for men. Our goal is to reintroduce and reaffirm the role of women in the whiskey narrative.

Sheila Jackson: We want women whiskey lovers to know we see them. This brand represents our commitment to empowering women to take up space and to create a luxurious experience that invites them to exhale and indulge in an exceptional whiskey made especially for them.

Were you both always fans of whiskey, or did it grow through the development of your brand?

NM: My first introduction to whiskey was while working for a C-suite executive who loved scotch. That opened the door to me exploring other whiskeys and classic cocktails. My husband and I love to rate bartenders based on their ability to make a good old-fashioned.

SJ: I grew up in Tennessee, where family gatherings included spades, a lot of laughter and good whiskey. My family was old-school and believed the family should teach a child about alcohol. So they indulged my curiosity and allowed me to taste it, probably thinking I would hate it. But it was love at first sip.

Despite progress in the spirits industry exemplified by brands like Uncle Nearest, the whiskey sector remains predominantly controlled by white men. Can you share your experiences running a Black-women-led brand?

SJ: Often, industry vendors and professionals urge us to conform to traditional methods in terms of product presentation and communication.

NM: Initially, for instance, we were cautioned that our assertive branding might deter male customers. However, the reality has proved quite the opposite – men are enthusiastic supporters of Jackson McCrea.

Historically, whiskey has been viewed as a “masculine drink.” How is Jackson McCrea working to alter this perception?

NM: We are literally changing the face of whiskey by expanding the visual footprint of women who enjoy whiskey. When we first began, it was almost impossible to find images of women drinking whiskey.

SJ: At Jackson McCrea, “she makes the rules.” We surveyed women and asked them how they liked their whiskey. Then, we crafted Jackson McCrea based on that flavor profile.

What makes the distilling process of Jackson McCrea Whiskey so unique?

SJ: I’m a big wine geek. And in wine, terroir is everything. The same holds true for whiskey. There’s something so special about the rich soil of Tennessee — and also the mineral-rich limestone water. You can still drink water from the tap there. Those two elements are the foundation of the unique flavor of Tennessee whiskey.

Is there something special about the Tennessee Rye that you use?

NM: Yes. We use an ultra-premium 5-year-old Tennessee Rye, aged in charred American oak barrels. We knew that would impart the caramel notes, vanilla, and toasted wood that are part of our developing flavor profile.

SM: We brought the whiskey to California Wine Country to rest in French oak Syrah barrels to complete that profile. The tight grain of the French oak smoothes out any harsh edges and imparts a little smoke. And the Syrah barrel adds depth and nuance along with peppery spice.

Do you have a favorite/most suggested way to enjoy Jackson McCrea?

NM: My favorite way to enjoy Jackson McCrea is in an old-fashioned.

SJ: I love it neat with two dashes of chocolate bitters.