Liquor-articles 1905

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

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

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

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

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

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

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

Experiencing Bedouin hospitality is essential in Wadi Rum.

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

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

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

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

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

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

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

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

These artworks offer insights into early human life and beliefs.

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

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

Sampling bourbon at a local whiskey festival.

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

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

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

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

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

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

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

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

High West Bourye

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

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

Wild Turkey Master’s Keep Unforgotten

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

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

Wyoming Whiskey Outryder

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

Redwood Empire Lost Monarch

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

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

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.

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

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

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

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

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

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

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

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

View original content to download multimedia: https://www.prnewswire.com/news-releases/fairfields-rum-of-the-americas-announces-late-seed-round-led-by-maplewood-ventures-of-westport-connecticut-302211515.html

SOURCE Fairfields Rum

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

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

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

Ingredients

2 oz. Grey Goose vodka

1/2 oz. Mr Black coffee liqueur

3/4 oz. simple syrup

1 1/2 oz. fresh espresso

Directions

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

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

Ingredients

3 oz. London dry gin

1 oz. vodka

1/2 oz. Lillet blanc

Directions

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

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

Ingredients

1 1/2 oz. vodka

4 oz. pineapple juice

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

Pineapple slice

Directions

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

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

Ingredients

1 ounce Midori

1 ounce vodka

1/2 ounce lemon juice, freshly squeezed

1/2 ounce lime juice, freshly squeezed

Club soda

Directions

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

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

Ingredients

2 ounces vodka

1 ounce grenadine

6 ounces lemon-lime soda

Maraschino cherry

Directions

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

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

Ingredients

1 oz. coffee liqueur

1 oz. vodka

1 1/2 oz. Irish cream liqueur

Directions

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

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

Ingredients

2 oz. vodka

3/4 oz. Cointreau

1 oz. fresh squeezed lemon juice

3/4 oz. simple syrup

Lemon sugar

Directions

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

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

Ingredients

24 oz. Lemonade

1 c. vodka

4 oz. simple syrup

4 sprigs fresh peppermint

1 lemon, cut into rounds

Directions

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

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

Ingredients

1 1/2 ounces vodka

3 ounces cranberry juice

1 1/2 ounces grapefruit juice, freshly squeezed

Grapefruit slice

Directions

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

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

Ingredients

1 1/2 oz. vodka

1/2 oz. peach schnapps

2 oz. orange juice

2 oz. cranberry juice

Orange wedge and maraschino cherries

Directions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Like drinking a salad for breakfast. More or less.

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

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

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

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Sampling bourbon at a local whiskey festival.

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

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

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

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

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

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

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

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

High West Bourye

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

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

Wild Turkey Master’s Keep Unforgotten

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

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

Wyoming Whiskey Outryder

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

Redwood Empire Lost Monarch

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

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

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.

Oftentimes we think of wine or beer as something to drink during a meal, while saving the spirits for pre- or postprandial consumption. But cocktail nibbles also pair well with the hard stuff. Just as Russians have their zakuski (finger foods that are meant to accompany vodka) and Koreans their anju (bar foods that help soak up the soju), so, too, should you consider setting out some snacks to accompany your whiskey. Whether you’re hosting a large-scale gathering to show off your collection or have been hoarding your best bottles for a private tasting consisting of you and yourself, whiskey connoisseur Robyn Smith has a few suggestions to make for appropriate party fare.

Smith, who shares her advice on all things alcohol on her websites rum et al and NEAT, tells The Takeout, “I love snacks with whiskey.” She maintains that a variety of foods pair quite nicely with the spirit, ranging from savory canapés to contrast the bold character of many whiskeys, to sugary candies that play well with the flavor of other, sweeter versions of the spirit. That way, you can offer a selection to suit just about every whiskey you’ll be tasting. As Smith says, “It’s fun to see how these differing flavors can complement a whiskey’s flavor profile.”

Read more: We Tried TikTok’s Tequila Apple Juice Cocktail And It Didn’t Go As Planned

Smith recommends both nuts and cheese as perfect partners for whiskey, explaining that their “salty and savory notes … contrast a whiskey’s flavors.” You’ll still need to put some thought into the selection of both items, however. Sharper, well-aged cheeses are better suited for stronger, smokier whiskeys, as are funky cheeses like Roquefort — try the latter with a peaty Islay single malt. A sweeter bourbon, on the other hand, might be best suited to gouda or a mild cheddar, while a smooth sipping whiskey with no harsh notes can be teamed with a creamy, rich brie. As for the nuts, try roasted almonds, pecans, and pistachios with more strongly-flavored whiskeys, while walnuts work better with more mild varieties.

Whiskey can also stand up to a meatier snack such as carpaccio, beef tartare, or charcuterie board. You can go for a high-low pairing by serving your Pappy Van Winkle with proper Midwestern pub mix, popcorn, or potato chips. When it comes to chips, plain ones are best suited to blended whiskeys on the rocks, while spicy chips go with bourbon and rye, and sweet potato chips have an earthiness that plays nicely with the peaty tones of a single malt Scotch.

Whiskey works well with sweeter snacks, too. As Smith points out, “Chocolate, [candied] nuts, and fruit have a lot of complementary flavors that can match the flavors in whiskeys.” Once again, though, try to mindfully match the snacks to the sips. If your whiskey is slightly reminiscent of iodine, a York peppermint patty (or higher-end chocolate mint candy) will help offset the medicinal notes. If the whiskey’s on the peaty side, the bitterness of a high-cacao dark chocolate could make for an enjoyably complex combination. More of a milk chocolate fan? Try it with rye or bourbon. The latter type of whiskey, in particular, tends to be sweet, while some well-aged bourbons can even develop notes of cocoa.

Candied nuts are so perfect with bourbon that some recipes even call for the liquor (try adding a splash to our homemade sweet and spicy pecans). For a snack where the sugar comes from a more natural source, you can’t go wrong with fruit. The sweetness of dried fruits like dates, figs, and raisins complements bourbon quite nicely, while strawberries’ tartness suits something light-bodied like a blended Scotch. Sliced apples and pears occupy a space between sweet and savory, making them suited for accompanying just about any kind of whiskey.

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It turns out you don’t need to leave Pensacola to experience an island-style luau.

Whiskey Joes, a Caribbean-inspired restaurant that joined the Pensacola Beach Boardwalk in 2022, is pulling out the roasted pigs and fire throwers for a big beach party like no other from noon to 4 p.m. on Aug. 3.

While the afternoon is intended to be full of fun in the sun, including tropical Mai Tais topped with tiny umbrellas and the sounds of live music floating across the waterline, it goes toward a much more serious mission of supporting veterans through Defenders of Freedom’s Florida chapter.

The organization is a 501(c)3 non-profit focused on providing traumatic brain injury (TBI) and post-traumatic stress treatment to post Sept. 11, 2001, veterans, per the organization’s website.

Ticket are $25 per adult and $10 per child, with 20% of ticket revenues going to the organization, along with 100% of proceeds from the silent auction. One of the hot items on the auction list up for grabs is a Blue Angels flight jacket.

The volleyball courts will be up and running for the luau, along with entertainment from hula dancers, fire performers, cornhole and other outdoor beach games. Each luau ticket purchased comes with access to small bites passed around, the roasted pig carving stations and one drink ticket good for a beer or glass of wine.

Jamie Wells, the CEO and executive director of Defenders of Freedom Florida, said that the organization supports the needs of veterans physically and emotionally. He hopes to use the Veterans Luau proceeds to send another veteran to get TBI treatment, a two-week process with a price tag of $15,000.

“Most people couldn’t afford $15,000 even if it could change their life,” Wells said.

However, the event itself fills a different need – an opportunity for veterans to engage themselves in civilian life, which can feel isolating after losing the fellowship and structure of serving, he said.

“It brings community and veterans together,” Jimmie Marshall, marketing manager for Whiskey Joe’s, said of the Veterans Luau.

Previously: Whiskey Joe’s opens first phase to public Friday, including outdoor seating and tiki bar

Marshall’s family ties to the military span over 40 years and several generations. After speaking with Wells at the Veterans Luau’s conception, she knows Whiskey Joe’s can be a space for cultivating community amongst veterans.

“I want this to be the place where everyone hangs out,” Marshall said.

Wells said he hopes the event inspires other Pensacola area businesses to get behind their mission of supporting veterans.

“We want folks in the area to come out and have a good time and see what we’re doing,” he said.

Whiskey Joes is located at 400 Quietwater Beach Road, Suite 13.

To purchase tickets, visit eventbrite.com, contact Whiskey Joe’s or send a message to the Defenders of Freedom Florida Facebook page.

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This article originally appeared on Pensacola News Journal: Whiskey Joe’s Pensacola Beach to host Veterans Luau next month

The Mistake is a whiskey that was accidentally created.

The folks at Natterjack Irish Whiskey made a mistake, but they decided to roll with it. They also decided that, since it was made in error, to call it The Mistake.

A serendipitous production mishap, the new whiskey is the result of taking their regular whiskey, which marries both Irish and American aging techniques, and accidentally leaving it in 46 of the producer’s Virgin American oak casks for an additional year.

Natterjack traditionally finishes its Irish Whiskey for just one year. Featured in three different bottle label designs, The Mistake will be available at select Total Wine & More stores and other fine wine & spirit retailers. A limited number will also be available for purchase online at shop.natterjack.com. The Mistake has 46 percent alcohol by volume, and the suggested retail price is $58.99. Like other Natterjack whiskeys, The Mistake is distributed in 14 states including New York, Florida, Illinois, Texas, California and more.

“This was a very happy accident,” said Aidan Mehigan, founder and CEO of Natterjack Irish Whiskey. “After discovering the barrels, we opened one of them and there was this burst of hickory barbecue and toasted walnut aromas.”

“At first taste, we could tell right away there was double the flavor and extract, and powerful oak,” he says. “That’s when we knew we had something special.”

The Mistake is aged first in former bourbon barrels for three and a half years. The liquid is then finished in a Virgin American oak cask for two years using a char level of 4.

Mehigan’s whiskeys marry both Irish and American whiskey making heritage. “I absolutely love bourbon so to me the thought of producing a whiskey using both Irish and American techniques just made sense,” Mehigan says, explaining that his whiskeys are aged first in barrels were used to make bourbon before being finished in virgin American oak casks.

On the nose, The Mistake releases those aromas of hickory barbecue and toasted walnut, followed by singed cinnamon and seared orange zest. Sweet almond then gives way to leather and grain, or saddle and feed. Upon the first sip, there is vanilla bean on the front palate giving way to a blast of anise or licorice. Notes of powerful oak come with warm molasses, toffee and a touch of Granny Smith apple, with a long hug of a finish.

The three different labels for it all feature a special toad, the natterjack, which is the only toad found in Ireland. Mehigan suggests enjoying The Mistake in booze-forward cocktails like the Old Fashioned, the Manhattan, or the Mint Julep. Two recipes featured for The Mistake are the Natterjack Irish Coffee Martini, which is made with 1.4 ounces The Mistake, 1 oz. coffee liqueur, 1 ounce espresso and one quarter ounce simple syrup, and One for the Toad, which is made with equal parts The Mistake and pineapple juice.

The Mistake is Mehigan’s third release. Natterjack debuted with Natterjack Irish Whiskey, which retails for $39.99 and has a 40 percent ABV, and Natterjack Cask Strength, which retails for $89.99 and has a 63 percent ABV.

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Rum can be produced through the fermentation and distillation of either molasses or sugarcane juice.

While Puerto Rico is renowned for its ultra-flavorful cuisine spanning from mofongo to arroz con gandules, it’s not just the food that keeps tourists coming to the island time and time again. Over the years, Puerto Rico has also established itself as one of the Caribbean’s most notable rum producers, with both world-renowned and small-scale operations found all across the island. Whether you’re a fan of boozy cocktails or prefer your spirits neat, the perfect Puerto Rican rum is just a flight away, with no shortage of surf, sand and sun to enjoy along the way.

Ron del Barrilito is produced in Bayamón, a municipality located west of San Juan.

Puerto Rico’s legacy of rum-making dates back centuries, and for those in search of a prestigious distillery that blends old-school sophistication with modern charm, there’s no beating Ron del Barrilito. This storied company serves as the oldest rum brand on the island, with the original recipe and aging method going unchanged since 1880—and today, rum aficionados are welcome to book a trip to the Ron del Barrilito visitor center for a glimpse into the spirit’s legacy. Opened in 2019, this facility provides an opportunity for guests to marvel at the preserved estate home, enroll in a mixology class, and—of course—sample Ron del Barrilito straight from the source. While the sherry barrel-aged 3 Stars is a particularly popular sipping rum thanks to its bold notes of chocolate and nougat, those hoping to craft the perfect piña colada should be sure to snag a bottle of 2 Stars, with the product’s vanilla-reminiscent flavor profile pairing perfectly with the sweet notes of tropical fruit.

For visitors that don’t want to stray too far from Viejo San Juan, Scryer Rum offers an idyllic escape in the form of their open-air rooftop patio—and to sweeten the deal, the venue also excels at the art of cocktails. While drinks range from banana-infused Spanish Harlems to classic Paper Planes, each one comes loaded with Scryer’s very own pot-distilled rum, with each pour offering complex notes imbued from the sherry and port barrel aging process. After a day spent exploring Viejo San Juan, ambitious visitors can make their way roughly ninety minutes southwest to discover Ponce, the home of the iconic Don Q. The best-selling rum on the island, this spirit made its official debut in 1934, and currently boasts flavors ranging from pineapple to coconut to key lime—all of which can be experienced firsthand during a rum tour at the dazzling Museo Castillo Serrallés.

Viejo San Juan was designated a U.S. National Historic Landmark District in 1972.

After exploring the island’s most beloved distilleries, you may want to discover how Puerto Rican rum performs in a cocktail—and fortunately, Viejo San Juan is brimming with top-tier bars all within walking distance from each other. To kick off the visit, Antiguo 26 is a particularly sophisticated space that’s brimming with high-end craft cocktails, with options spanning from the Monchito 2020—a refreshing blend of citrus, rum and clarified pineapple punch—to the tropical fruit-loaded Not So Mai Tai. Further south, La Casita de Rones is certain to wow guests with its flower-clad waterfront patio, offering the perfect opportunity to snag a signature Coffee Old Fashioned and enjoy the breeze. And of course, no cocktail lover’s trip to Puerto Rico is complete with paying a visit to La Factoría. Equipped with six separate bars in one historic space, this vibrant venue has made regular appearances on the World’s 50 Best Bars list thanks to its exceptional craft cocktails, many of which come loaded with high-end rum.

Of course, there’s a wealth of can’t-miss cocktail bars to explore outside of Viejo San Juan limits as well. In the city’s Miramar district, Machete has earned abundant local acclaim for its laid-back atmosphere and flavorful cocktails, with rum-heavy options ranging from passion fruit-infused daiquiris to the Jibaro All-Star, a rich concoction that’s brimming with notes of mavi. Beyond city limits, those willing to venture into Bayamón will be richly rewarded with CaféStudio—a downtown venue that crafts top-tier coffee and cocktails—while those in need of one last drink before heading to the airport can make their way to Patio de las Flores, a colorful venue in the district of Parque Isla Verde. Upon arrival, guests can admire its dazzling murals before grabbing a craft cocktail from the bar, with the tropical fruit-forward C.R.E.A.M being a particularly suitable option for rum lovers.

The name “piña colada” translates to “strained pineapple” in English.

While there’s no shortage of flavorful cocktails to sample across the island, few can match the worldwide recognition enjoyed by the piña colada. This sugary blend of rum, cream of coconut, and pineapple juice first made its debut on San Juan soil, with most sources pointing to two venues in particular as its birthplace—and fortunately, both can still be visited today. On Viejo San Juan’s scenic Calle de la Fortaleza, Barrachina comes equipped with hearty seafood dishes and a plaque claiming to have first crafted the drink in 1963, while those in search of a second contender can make their way east to the Caribe Hilton hotel. First opened in 1949, this landmark venue claims to have crafted the first piña colada in 1954—and today, the on-property Caribar is perfect for sampling the cocktail after a day spent lounging by the hotel’s massive outdoor pool complex.

Puerto Rico’s year-round balmy climate makes the piña colada a perfect drink no matter what the season, but for December visitors in particular, no trip is complete without enjoying a glass of coquito. Often referred to as “Puerto Rican eggnog,” this decadent beverage is a rich blend of cream of coconut, condensed milk, rum, and a variety of winter spices, with each ingredient coming together to form a beloved Christmastime tradition in liquid form. Aforementioned venues like La Factoría and the Ron del Barrilito visitor center offer an opportunity to sample the drink, but for best results, you’ll need to befriend a local. Rather than purchase the drink from a store, many residents prefer to reach out to a friend or colleague that’s well-versed in the art of crafting coquito, with each individual producer adding their own unique blend of spices to the mix.

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Appleton Estate has announced the launch of Hearts Collection 1998, the latest release from the… [+] prestigious annual series.

A luxurious 25-year-old rum is being rolled out next month by the oldest, continuously operated rum distillery in Jamaica.

Appleton Estate is releasing the next installation in its Hearts Collection, the Hearts Collection 1998. This is the fourth release in the series, says Dr. Joy Spence, master blender, who collaborated with noted rum collector Luca Gargano to select the barrels.

“We decided on the name Heart Collection because the rum is aged in the heart of Jamaica, the pot still is the heart of all our rums, and it combines the hearts of two persons who are passionate about rum,” Spence says. “We selected 19 casks of this 1998 rum, and we created 2,700 bottles.”

The first Hearts Collection vintages were released in 2020, and the collection vintages tend to sell out in a matter of minutes at several locations around the world. The latest release, Hearts Collection 1998, will start rolling out in select, premium United States spirits retailers at the end of August, with a suggested retail price of $650 and an ABV of 63 percent.

“This rum has a very special place for me, as it was the heart of the Appleton Estate Joy Anniversary blend, which celebrated my tenure at the estate,” says Spence, who began working at Appleton Estate 43 years ago as the chief chemist before she became the master blender.

“Hearts Collection 1998 closely replicates one of the rare marques used in the Appleton Estate Joy Anniversary Blend,” she says. “Its striking vanilla notes and silky finish make this an ideal rum for sipping and savoring.”

Each bottle also boasts a drawing of a heart, which is a replica of the hearts that Spence draw on bottles that she signs. The bottle also lists the exact numbers of each of the casks used to create this rum.

“When we did the 1994, the 1995, and the 1999, it sold out within five minutes,” she says. “Since then, everyone has been clamoring ‘When is the next one going to be released, when is the next one going to be released?’ And here we are with the 1998.”

The first sniff, Spence says, will reveal the top note of the rum, which is very herbal, fruity note. “That is very distinctive of our pot stills,” she says. Then, comes the sweetness from the molasses.

Spence recommends opening up the spirit with a little bit of water in a tasting glass, as that will better assist in the opening of the rum because of its 63 percent ABV. “Release that surface tension, and swirl the glass,” she says. “Now, we’re releasing ginger, smoked coffee, warm vanilla and subtle oak. The finish has nice fruity molasses, with that coffee and vanilla. Although it is at 63 percent, this complex rum doesn’t have that bite of alcohol that people would expect.”

This special rum, Spence says, is part of Appleton Estate’s “aggressive, innovation strategy.” “Every year, we are releasing new, limited time offerings to entice the tastebuds and elevate the Appleton Estate image,” she says. “We are well positioned to become a Jamaican leader in the premium aged category.”

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