Liquor-articles 1991

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Did you know that filtering your vodka at home could be the trick you’ve been missing? It turns out that using a regular water filter, like the ones we often use in our fridges, can elevate cheap vodka to new levels. This method not only saves money but also strips away the harsh, almost medicinal taste and odor typically associated with less expensive spirits.

The clarity of vodka might deceive you into thinking they’re all the same, but the difference in quality between low-end and premium vodkas is noticeable. Common water filters, which use activated charcoal systems, can remove many impurities. By filtering your vodka about four to five times, you mimic a purification process. This not only improves the taste, texture, and aroma by removing unwanted congeners — by-products of the fermentation process — but it might also lessen the severity of hangovers by reducing these impurities.

Read more: The Best American Vodkas, Ranked

Utilizing your own filtered vodka at home can really enhance your cocktail-making skills, allowing you to explore and invent like a true mixologist. With its smoother, more neutral taste compared to lower-end options, you can spice up your beverages by infusing it with different flavors. For instance, adding horseradish to your vodka can introduce a fiery kick to your drinks.

Consider incorporating your refined vodka into a Bloody Mary, or try it in Chef José Andrés’ unique take on a pickleback, which opts for pickled pepper juice in place of the traditional choice. The neutral flavor profile of vodka complements Andrés’ version beautifully, differing from the typical use of whiskey.

This enhanced vodka isn’t just limited to personal consumption. It’s perfect for preparing batch cocktails for social events and gatherings, allowing you to serve what seems like premium drinks without the accompanying high costs.

Cooking with vodka is also a beneficial use of your home-filtered spirit, especially in recipes that call for alcohol. Typically, the sharp taste of vodka dissipates during cooking, but starting with a more neutral base allows the other flavors in your dish to stand out more prominently. Even though less expensive spirits are commonly used in cooking, your homemade filtered vodka lets you maintain high quality without compromise.

Many might not be aware that introducing vodka to your batter can result in extra crispy fried delicacies such as chicken, shrimp, and fish. It may seem unusual, but it’s definitely worth trying if you’re a fan of crunchy, yet light, fried foods. This technique is effective due to the alcohol’s ability to create a drier and fluffier coating on the food before it hits the fryer, unlike other typical liquids such as buttermilk. This approach is not only great for chicken but also works beautifully for onion rings, veggie tempura, or battered cauliflower wings. Moreover, you could use vodka for preparing Ina Garten’s vodka sauce, which is delicious over pasta, pizza, or even chicken parm.

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Check out the original article on Food Republic.

What happens in the back of your throat when I say the word “Jägermeister?”

Don’t close the page. This is a cocktail column, and what will conclude this brief story is, yes, a cocktail recipe with a small amount of Jägermeister in it, but I’m here to tell you that it doesn’t taste like you think it does. At least, it doesn’t have to.

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It could just be my particular vintage or peer set, but I suspect many if not most of you have at least one aggressively unpleasant memory associated with the dark green brick of a bottle from Wolfenbüttel, Germany—so much so, that when we use it as an ingredient in drinks, we’ll sometimes just say “German herbal liqueur” on the menu as opposed to its actual name, just to get people to order it. Across the liquor world, I can’t think of a single brand that has flown higher and sank lower, or been the primary subject of so many bitterly hungover renunciations. I admit I was one of those people, so much so that for a period of years I couldn’t bear to even see Jägermeister poured, jet black and syrupy, into a shot glass. I’m here to say I had it wrong.

Those of us who overdosed on it in our youth tend to believe that Jägermeister emerged spontaneously, Athena-like, from the forehead of some frat guy in 1982, but it’s not so. Jägermeister has been around since 1934. It was invented by a young man named Curt Mast, a tinkerer and avid hunter (Jägermeister means “hunter master”) who concocted an herbal liqueur made from of 56 botanicals sourced across the world, sorted into four different macerates, blended and aged for nearly a year in enormous wooden barrels. All of which is to say, we’re not talking about Skittles-flavored vodka here. Most of how it’s made is perfectly in step with the darlings of the cocktail world—Chartreuse, Bénédictine, Fernet Branca—except only Jägermeister is singled out for ignominy. Why?

While the considerable content of sugar plays its role, a significant part of the story is tied to Sydney Frank, a master in liquor importation and marketing. Frank isn’t just known for developing the concept of a French vodka and eventually selling Grey Goose to Bacardi for billions; initially, he made his mark with Jägermeister, having acquired its American distribution rights in the 1970s. His challenge was to popularize a brand that was struggling to find its rhythm outside of German expat circles. Frank’s innovative solution was to introduce Jägermeister as a frozen shot. His tactic was simple: persuade people to give it a try. He realized that attractiveness could aid sales, leading him to employ charming women, dubbed “Jägerettes,” to promote the herbal liquor in bars. His strategy succeeded, transforming Jägermeister into a popular choice for ice-cold shots. Originally intended as a digestivo or a digestif, Jägermeister morphed into a party staple, often consumed swiftly, dropped into beers, or combined in various notorious cocktails like the Red Headed Slut and Surfer on Acid, ascending to global brand status.

Today, Jägermeister might seem a casualty of its triumph, often linked with college festivities and less refined bar settings. Yet, setting aside these associations reveals it as a versatile herbal liqueur, excellent for mixing. It complements fruits such as apples and pears splendidly, blends well with darker essences like Fernet, coffee, or chocolate, and shines in concoctions with tropical fruits. A prime example is the Seven Days in Berlin cocktail—a blend of Jägermeister with coconut and pineapple rums, lime juice, and a touch of sugar—turning the familiar licorice flavor into a sublime ingredient that enhances without overpowering. This cocktail represents a sophisticated fusion of tiki and German herbal liqueur influences.

While it may still be too soon to discuss your newfound appreciation for Jägermeister with your in-laws, it’s an opportune moment to explore the rich possibilities offered by German herbal liqueurs.

1 oz. coconut Rum

0.75 oz. Lime Juice

0.5 oz. Jägermeister

0.5 oz. demerara syrup

Add all ingredients to a cocktail shaker and shake vigorously with ice for eight to 10 seconds. Pour the strained mixture into a coupe or cocktail glass. You can garnish it with a slice of pineapple, some pineapple leaves, a lime wheel, a few drops of angostura bitters on the foam, or any garnish of your choosing.

GUIDE TO INGREDIENTS

Pineapple Rum: There are primarily two varieties of pineapple rum: commercially distilled and homemade infused (where you infuse chunks of pineapple into rum). For our purposes, the homemade infused version is preferred as it offers both a robust flavor and a touch of natural acidity. Here’s how to make it:

Create Pineapple Rum by taking one pineapple and cutting it into approximately 1-inch cubes. Place these cubes into a non-reactive container, then pour white rum over the top. Allow this mixture to sit at room temperature for 24 hours before removing the pineapple pieces.

Replace Pineapple Rum with Pineapple Juice and White Rum – Instead of 1 oz. Pineapple rum, substitute with 1 oz. white rum such as Plantation 3-star or Flor de Cana and add 0.5 oz. pineapple juice.

Coconut Rum: While Malibu is a well-known option and suitable in a hurry, it’s quite sweet which might require reducing the amount of demerara syrup used. A preferable choice is Koloa Coconut from Hawaii. It’s 40 percent alcohol and slightly sweet, offering a genuine coconut taste rather than an artificial one. For enthusiasts of tropical beverages, it’s recommended to try and source this rum.

Demerara Syrup: This syrup, a bit less refined than the clear simple syrup made from bleached sugar, adds depth to the cocktail. It complements both the light tropical flavors and the dark, rich notes of Jägermeister. While not essential, as simple syrup can be used, the unique qualities of demerara make it preferable. Combine equal parts of sugar and hot water, stirring until dissolved. If using demerara sugar, which includes large crystals, it may be beneficial to dissolve the sugar on the stove to utilize the heat for better solubility.

Jägermeister: This cocktail is designed to highlight the unique characteristics of Jägermeister. Though it hasn’t been tested with other liquors, various herbal liqueurs might also be suitable. For instance, using Campari could bring it close to a Jungle Bird cocktail, and options like Amaro Montenegro or Meletti may also be appropriate, though experimentation is encouraged.

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Miami Beach, Florida, Total Wine Spirits Beer & More, store entrance. The image is attributed to Jeffrey Greenberg via Universal Images Group.

Today, the whisky industry boasts over 7,000 different expressions, with about half being Scotch whisky. Another 3,000 expressions are mostly American whiskeys, particularly bourbon, while remaining whiskies come from various parts of the globe. Approximately one quarter of these are rare, limited edition single cask or small batch expressions. The question arises: are there too many limited-release whiskies available? For insights, I recently discussed this with Michael Lowry, the Vice President of Spirits at Total Wine & More.

JM: With over 7,000 whisky expressions on the market, about half of which are bourbon, and as one of the leading spirits retailers, you surely receive a significant share of these bottlings. How do you choose what to offer in your stores?

ML: Our well-organized category management team assesses spirits sales and trends by store and market. Based on this data, we modify our offerings, approve new products, or add more SKUs from established brands to certain locations.

Bourbon continues to see growth, and new SKUs are frequently being added to this category. Additionally, efforts are made to secure highly allocated and rare SKUs that are in demand by our customers. Conversely, the Scotch category is expanding at a slower rate. New additions in this category are typically chosen based on their innovation, rarity, and their appeal to collectors.

JM: Approximately half of the whisky offerings are limited-release, either because they are special editions available for a limited time or because they are from single-barrel or small-batch productions. Are the evaluation criteria for these limited-release items different, or are there additional considerations?

ML: Total Wine actively seeks all limited/special release and rare bottlings. Our goal is for these SKUs to represent a significant proportion of our inventory because we consider ourselves a primary destination for bourbon enthusiasts and collectors. These customers visit our stores specifically looking for these items. Our strategy is to ensure we stock them in larger quantities and obtain them sooner than our competitors.

JM: Ignoring the size variations of Total Wine & More stores and the region-specific offerings, is there a limit to the number of limited-release items you can stock nationally? How many different expressions, both regional and national, would you typically offer?

ML: At TWM, our strategy for limited releases is shaped by a philosophy of abundance—we aim to acquire substantial quantities early on. Our portfolio includes over 2500 SKUs within the bourbon category, though availability varies by store and not all SKUs are present in our inventory. Our selection criteria are heavily influenced by current trends, online discussions, in-store inquiries, and website searches, ensuring that popular items are available in our stores.

JM: Is the abundance of limited-release bottlings overwhelming for retailers? Are there too many offerings? Could this be an example of a well-intentioned idea going to extremes?

ML: We deliberately focus on this sector because we recognize these customers prefer shopping with us; our range is substantially broader than what our competitors offer. The range of limited-release bottlings—from single barrels to seasonal releases, high proofs, distiller’s picks, and distillery exclusives—has expanded considerably.

We strive to secure every new release and conduct trials in various markets to gauge customer interest. Our purchasing decisions are guided by monitoring trends and engaging with online conversations about new releases, helping us to anticipate market demands.

I do think there are too many SKUs in this category, and it is no longer as special as it once was. Many folks who experimented with limited releases have returned to the primary SKU from the producer—satisfied with their everyday pick over the one offered at premium retail. The collector is also de-stocking: moving through their library of expressions and reducing the overall spend on new.

What advice would you give a craft retailer seeking retail distribution through TWM? How do they get your attention?

I think distilleries need to refocus their limited-release strategies to make them more special and desired by consumers. Many distilleries offer expressions only available at the distillery or in a single market: Kentucky is famous for this. When a brand has 5 or 6 expressions on the shelf, many consumers check them all out but respond by choosing none. They go to a brand that is easier to navigate and more straightforward than you can expect when you get home. Producers need to space the launch of the expressions more carefully to create scarcity and demand within the market while avoiding multiple limited releases on the shelf simultaneously.

Many craft retailers rely on spirit competitions or specialist magazine features to attract retailer and distributor interest. Are there any competitions, publications, or reviewers that you find dramatically impact the demand you see in your retail stores?

ML: We proudly sponsor the San Francisco International Wine & Spirits Competition and also participate as judges. Receiving a Double Gold from SFIWS is highly significant for both our team and our customers.

Notable critics, such as Fred Minnick, have initiated their own events like the Ascot Awards, and I am honored to serve as one of the judges for the Ascots.

Wine Enthusiast stands out as one of the few publications to assign numerical ratings to wines. These scores greatly influence wine and spirits consumers. We believe that any recognition, particularly gold and higher, holds substantial value for both the purchaser and the end consumer. We highlight these accolades and ratings on our product shelf tags through badges and mention them in reviews.

JM: Thank you.

Total Wine & More, a leading liquor retailer in America, was established in 1991 by the Trone brothers, David and Robert. It stands as the largest independent alcohol retailer in the nation.

The chain operates over 200 stores nationwide, offering an expansive range of products, including a plethora of wine options, numerous spirits, and a diverse collection of beers from across the globe.

Total Wine & More is celebrated for its competitive prices, expert staff, and holistic in-store experience, alongside offering educational classes and events aimed at deepening the understanding and enjoyment of alcoholic drinks.

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The extent of the distribution of counterfeit alcohol remains uncertain, with seizures reported in Glasgow and Lanarkshire, Scotland. Its presence in England, Wales, and Northern Ireland has yet to be determined.

Consumers in Britain are advised against consuming counterfeit Glen’s Vodka, which has been discovered to contain an industrial solvent.

The Food Standards Agency (FSA) has issued a warning following the discovery that these fake vodka bottles contain isopropyl alcohol, a toxic substance not safe for human consumption. Ingesting this can rapidly lead to alcohol poisoning, and in extreme cases, death.

Signs of poisoning can include nausea, vomiting, abdominal pain, intoxication, hypoventilation and coma, along with potential cardiovascular failure. Anyone exhibiting these symptoms should immediately seek medical help.

The extent of distribution of counterfeit alcohol remains unclear, leading FSS and Glen’s to offer advice on identifying fake products. Counterfeit bottles were discovered in Scotland, specifically in Glasgow and Lanarkshire. It is still uncertain if the counterfeit products have spread to England, Wales, or Northern Ireland.

A representative from the Loch Lomond Group, which manages Glen’s Vodka, stated, “The well-being and safety of the public and our many dedicated Glen’s customers is our utmost concern.”

“We are actively collaborating with Food Standards Scotland and other relevant authorities to promptly resolve this issue. We encourage any customers who suspect they have a counterfeit product to reach out to their local council’s environmental health service or the Food Standards Scotland Food Crime and Incidents Unit as soon as possible.”

The Food Standards Agency has reported that the counterfeit vodka, found in 35cl bottles, might exhibit an unusual odor and taste differently from authentic vodka. One consumer reported the bottle emitted a “strong smell of nail varnish remover.”

Authentic Glen’s vodka bottles are marked with a laser-etched lot code located between the rear label and the bottle’s base. Should you find a bottle without a laser code, identifiable markings on the base, or if the vodka emits a strong odor, do not consume it.

Legitimate Glen’s Vodka bottles feature base markings that denote the bottle size, fill height, and bottle ID, positioned consistently — bottle size in the top left-hand corner, fill height in the top right, and bottle ID in the bottom left. Despite the presence of a bottle mould number, it should not be used to uniquely identify the product.

For those in possession of compromised bottles, secure the product and inform your Local Authority for guidance and advice. Should you possess any knowledge regarding the manufacture or distribution of fake alcohol, it is critical to reach out to the National Food Crime Unit hotline at 0800 028 1180.

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Mezcal, like its close relative tequila, can be aged in barrels, adopting the same age classification system which includes blanco, reposado, and anejo. The renowned mezcal brand Ilegal recently unveiled a new reposado variant that underwent an unique secondary aging process in rum barrels, infusing it with a hint of tropical fruits alongside its gentle smoky flavor.

Ilegal Mezcal was launched in 2006 by John Rexer. He initially began smuggling unlabeled mezcal from various Oaxaca producers to his bar in Guatemala around 2004, soon recognizing the potential of this then lesser-known agave spirit. His insight was correct, as the category continues to expand, although it hasn’t reached the popularity of tequila. While both spirits originate from agave and are confined to certain Mexican states as per government regulations, tequila is exclusively made from the Blue Weber agave, whereas mezcal can be crafted from many agave varieties, with espadin being most frequently used.

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Almost exactly a year ago, drinks corporation Bacardi acquired Ilegal in a deal worth more than $100 million after a years-long distribution partnership, so it makes sense that this new release would involve rum barrels. The specifics are as follows: The mezcal was initially aged in American white oak barrels for four to six months, a typical amount of time for a reposado expression. It was then transferred into casks that previously held eight-year-old rum (Bacardi Ocho, according to the brand) for up to two additional months in Oaxaca. The mezcal can be sipped neat or used in cocktails, and is said to have notes of tropical fruit, spice, caramel, butterscotch, and agave on the palate.

Ilegal Reposado Caribbean Cask Finish is a limited-edition release, although not nearly as scarce as the 7 Year Añejo that launched in 2022. Just 50 bottles were made available of that exceptional spirit, a seven-year-old mezcal that was aged in just 35 French oak barrels resulting in a peppery, smoky, oaky, luscious expression. Caribbean Cask Finish is more widely available (and much cheaper at about $46 per bottle), and will be available at select retailers nationwide in the coming weeks. In the meantime, you can find the rest of the Ilegal lineup available to purchase at ReserveBar now.

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Teeling Whiskey continues to intrigue Irish Whiskey aficionados with their latest release from the ‘Wonders of Wood’ series by using casks from unconventional locations.

Teeling Wonders of Wood Third Edition: Virgin Swedish Oak

While Sweden might not be top of mind for Irish Whiskey cask maturation, Teeling’s Master Blender, Alex Chasko, embraces the unexpected. “Alex draws inspiration from a variety of sources,” shared Brand Ambassador Rob Caldwell during a special tasting event at Dead Rabbit in New York City. “A Swedish manager at our visitor center sparked the idea. Curious if Sweden produced casks, they did some research, found a supplier and had her initiate contact in Swedish to inquire about purchasing.”

This curiosity led to the creation of the ‘Third Edition Virgin Swedish Oak’, following the ‘Virgin Chinkapin Oak’ and ‘Virgin Portuguese Oak’ releases. This line features Teeling’s Single Pot Still whiskey, crafted from an equal mix of malted and unmalted barley, using both white wine and distillers yeast for fermentation, followed by triple distillation. These whiskeys are then aged in carefully selected casks from across the globe.

“I’m getting a lot of delicate Scandinavian spices,” says Caldwell while tasting. “Wormwood, clove and cinnamon. When we first tasted it I thought maybe I was just supporting my own stereotypes of what I thought I should be getting. But when we tasted it in Sweden the people there were saying the same thing. It opens up the question, are those flavors present in the geography and in their woods? And then does that then influence their cuisine? Or is it vice versa?”

Teeling Wonders of Wood Third Edition: Virgin Swedish Oak

The series has steered Teeling towards trying out many different woods in search of an edge to provide new flavors for fans of their Whiskey. “You can go with Chestnut and all these other unique interesting woods, but even subcategories of oak provide such a diversity of flavor,” says Caldwell. “People are starting to look for that. A little less traditional and a little less brand loyal and a little more open.” And as for some Irish casks? “We didn’t get the flavor profile from Irish oak we were hoping for,” says Caldwell. “Which is unfortunate being that we’re an Irish Whiskey.”

The Irish oak trees will still benefit from the series however. Even though the casks for this release are from Sweden, every entry in the Wonders of Wood series benefits local forests. Teeling has teamed up with the Tree Council of Ireland to replant an acre of native Irish trees across the country. “We know it’s not as simple as take a tree, put it in the ground and taking a photo,” says Caldwell. “Working with professionals gives us the real chance to reforest an area.”

Brothers Jack and Stephen Teeling established their whiskey brand in 2012, with their lineage tracing back to an old Dublin distillery from 1782. By 2015, they inaugurated the first new distillery in Dublin in over a century.

Discussing future plans for the Wonders of Wood series, the loose Irish Whiskey regulations allow for creativity. Caldwell explains, “Scotland wrote the book, creating strict rules for what qualifies as Single Malt Scotch. Ireland followed, albeit loosely, stating merely that it must be aged in wood. This broad directive offers significant freedom, and we believe we are just beginning to explore the possibilities of Irish Whiskey.”

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Officials seized around 11.50 kilograms of whiskey ice cream from the store

Hyderabad Excise Department today seized an ice cream parlour for selling whiskey-laced ice cream and arrested two persons involved in the racket.

During the raid, the officials identified that the store in the Jubilee Hills area was mixing 100 ml of whiskey in 60 grams of ice cream and selling it at high prices.

They seized around 11.50 kilograms of whiskey ice cream from the store.

The owners of the ice cream parlour, Dayakar Reddy and Sobhan, were arrested in the case.

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The public are being warned about fake bottles of Glen’s Vodka which have been found to contain an industrial solvent that can cause death in severe cases.

The Food Standards Agency (FSA) said some 35cl counterfeit bottles have been found to contain isopropyl alcohol, which is not intended for human consumption.

The fake vodka may have a strange smell and taste differently to genuine vodka, the FSA warned.

It comes a day after Food Standards Scotland (FSS) warned that fake Glen’s Vodka had been found in local convenience stores in Glasgow and Lanarkshire.

In a statement, the FSA, which covers England, Wales, and Northern Ireland, announced it has been informed about the manufacture and distribution of counterfeit vodka marketed under the Glen’s Vodka brand.

“The tested products were discovered to contain isopropyl alcohol, which makes them unsafe. Isopropyl alcohol is an industrial solvent and should not be consumed by humans,” the agency reported.

Consuming this solvent can lead to alcohol poisoning and can be fatal in severe cases, the FSA warned.

They advise consumers to verify the presence of a laser etched lot code located between the rear label and the base of the bottle.

The FSA stated that isopropyl carries “a strong odour and it may be possible to detect contaminated products by smell alone”.

“If the vodka emits a strong smell, do not consume it. Instead, securely store it and notify your local authority for further instructions and guidance,” the agency advised.

Following the FSS’s alert issued in Scotland on Tuesday, a representative for the Loch Lomond Group, which owns Glen’s Vodka, remarked: “Our focus is the health and safety of the public, which includes our many thousands of loyal Glen’s customers.

“We are actively supporting the outstanding work of Food Standards Scotland and other authorities to quickly resolve this issue.”

It traces the stunning, extraterrestrial landscape featured in films like Star Wars and Dune, while helping to preserve traditional Bedouin culture.

My Bedouin guide Abdallah led the way up and into the crags of Jebel Umm Ishrin (1,753m), the sheer, eastern wall of Jordan’s most spectacular valley: Wadi Rum. Though it’s considered one of the world’s most breathtaking desert landscapes today, few outsiders had ever heard of Wadi Rum in 1917 when British archaeologist and writer TE Lawrence travelled through, describing this eastern wall as “one massive rampart of redness”.

Forty-five years later, his journey inspired the film Lawrence of Arabia, which effectively introduced Wadi Rum to the outside world.

Long before Lawrence, local Bedouin scrambled to dizzying heights on these cliffs, blazing vertiginous paths to needle the mountains’ narrowest gaps, reaching their innermost fissures and skirting their dome-capped summits on the hunt for ibex.

Slowcomotion is a BBC Travel series that celebrates slow, self-propelled travel and invites readers to get outside and reconnect with the world in a safe and sustainable way.

As Abdallah and I followed in their footsteps, clambering up the cleft of Umm Ejil (also known as Rakhabat Canyon), the passage narrowed and rock walls popped with weathered niches and delicate natural columns, as if marking the approach to an ancient shrine. Panting, I dropped to a black sandstone bench to rest beside Abdallah. We were deep in the heart of Jebel Umm Ishrin, engulfed in its silence, until a human-like whistle suddenly broke the quiet. I craned my neck to scan the surrounding cliffs. Such high, hidden reaches have long been considered the hideouts of magical jinn (genies).

Abdallah smiled: a starling, he explained. Their two-part whistle is a familiar sound in the surrounding Hisma plateau.

Of the area’s hundreds of miles of red-sand desert, the bulk of which stretches beyond the Saudi border, it’s Jordan’s fortuitous sliver that is by far the best known. It’s this stretch, centred on the Unesco-inscribed Wadi Rum Protected Area, that a bewitched Lawrence described as “magically haunted” and “vast and echoing and God-like”. In recent decades, this extraterrestrial terrain has served as the backdrop of numerous blockbuster films, including Prometheus (2012), The Martian (2015), Star Wars: The Rise of Skywalker (2019) and Dune (2021 and 2024).

It was in this mesmerizing setting that, after extensive exploration by a group of Bedouin and British enthusiasts, a new long-distance hiking trail was introduced in February 2023: The Wadi Rum Trail. This 10-day, clockwise journey spans 120km starting from Jebel Umm Ishrin, showcasing the surreal beauty of Wadi Rum’s landscapes, and reaching areas well beyond the common 4×4 routes into the depths of the Protected Area. As described by Ben Hoffler, one of the trail’s originators, the route is a blend of various Bedouin paths including walking, shepherding, camel, hunting, and smuggling paths, along with segments of the ancient darb al-hajj (pilgrimage route) to Mecca.

Hoffler has dedicated over ten years to developing mountain trails across the region, including the Sinai in Egypt and the Red Sea Mountain and Bedouin Trail — an extensive 1,200km path connecting Jordan to Upper Egypt. Yet, Wadi Rum holds a unique charm for Hoffler, resonating with a majestic landscape and a traditional Bedouin culture not found in other parts of the Hisma plateau, creating an enchanting experience.

Similar to the ingenious Nabatean civilization that built Petra centuries ago, the Zalabieh tribe, prominent within the Protected Area, was attracted to Wadi Rum by the perennial springs at the base of Jebel Rum – a magnanimous rock formation opposite Jebel Umm Ishrin. The area is rich in biodiversity and cultural history, featuring springs surrounded by wild mint and rock walls bearing ancient Thamudic and Greek inscriptions along with Nabatean shrines.

Until a few generations back, the Bedouin village at the base of Jebel Rum was merely a cluster of goat-hair tents. Government interventions from the 1930s onwards have facilitated permanent settlements, with modern vehicles replacing camels and 4×4 tourism becoming the economic backbone, predominantly focusing on tours towards the southern parts along a virtual highway of trails.

By contrast, the Wadi Rum Trail climbs east into the twisting bowels of the mountains, losing the crowds from the start. Ten days later, it ends where it began, with increasingly hair-raising abseils down the face of Jebel Rum landing you back at the springs.

Climber and adventurer Tony Howard was first drawn to Wadi Rum in the 1980s and has since played a pivotal role in putting Wadi Rum on the tourism map. In exploring and publishing the region’s first climbing routes, he struck up lasting friendships with Zalabieh members and was deeply impressed by their hospitality and knowledge of the steep terrain.

After Howard and Hoffler hiked the Sinai Trail together in Egypt, the two began collaborating with Howard’s friends in Wadi Rum – among them Zalabieh elders – to create a similar long-distance trail in Jordan.

Like Hoffler’s other projects in Egypt, the Wadi Rum Trail was designed with both hikers and locals in mind. Though tackling the trail on your own is permitted, the creators are convinced that the most rewarding experience is to be had in the company of Bedouin guides.

“The Wadi Rum Trail first and foremost pays homage to the Bedouin of Wadi Rum,” said Howard. “They know the area, its flora and fauna intimately from ancestral knowledge – and they are always good company and good fun!”

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• Jordan’s beautiful, cursed landscape

“There are many hearts in this path,” said one Zalabieh elder, Sabbah Eid. “[It’s a] beautiful experience with nature and the life of the Bedouin, far from communication and modern life… it gives a special spirit to the place – complete calm.” As Eid explained, much of the impetus for the trail’s creation was to support the Bedouin community, connecting “a new generation of young people to work on this path – instead of working with tours on cars”.

Hoffler believes that Bedouin-led efforts like the Wadi Rum Trail can help preserve the Bedouin’s natural environment and cultural heritage. “If history have shown us anything it’s that the Bedouin known how to live sustainably in the wilderness,” Hoffler said.

Hiking the trail

While hiking the complete trail takes 10 days, those short on time can tackle it in bite-sized chunks, as I opted to do, beginning with the first of the route’s six sections: the traverse of Umm Ejil. This leads to the spectacular dunes of Wadi Umm Ishrin, where the surrounding cliffs hide a trove of petroglyphs and Nabatean and Thamudic inscriptions. Scrambling over another craggy rise, the sandy expanse of the Khor al-Ajram basin spread to the south. After threading the gorgeous Abu Khashaba Canyon, we scaled Jebel Birda (1,574m) and stood atop its enormous rock arch. The views from Birda’s ridge encompass the greatest of Wadi Rum’s sandstone massifs to the north, west and south.

From here the trail leads east, leaving behind the camps and the sands of Wadi Rum’s classic landscape to enter the desolate Tablelands, among the route’s loneliest sections. It then arches south along an ancient camel trail, passing old burial grounds, further time-worn inscriptions and a valley dotted with traces of long-forgotten caravans.

Jordan’s highest peak is the route’s next landmark, located just 1km from the Saudi border: Umm ad-Dami (1,854m). The clouds burst with colour as I scrambled the final stretch to its stony summit. Salman, my young Bedouin guide for this stretch, explained that the peak’s name is linked to an old Bedouin code of justice and honour. Blood feuds, known as damm (“blood”) have long been resolved by way of this unwritten law. In Bedouin strongholds like Wadi Rum, this code still applies to this day, with tribal sheikhs still tasked as traditional jurists alongside – or in lieu of – civil authorities.

Looking west from the summit to the burnt-orange bluffs, I wondered if the name could perhaps have come from their rusty tinge at this hour. A welcome breeze picked up as I admired the succession of ridges, towering over enormous waves of immaculate sand. Just then, I felt my phone buzz: a message in Arabic welcomed me to Saudi Arabia.

The path does not enter Saudi Arabia, but instead veers northwest towards the Hejaz Hills before reaching the trail’s crowning point: Jebel Rum (1,734m). For generations, the Bedouin have climbed the peaks of Jebel Rum, where wildlife such as rabbits and goats roam the wooded areas. For those hiking the whole route, the climax at Jebel Rum is stunning, requiring the use of ropes, harnesses and intricate rappelling down the western face of the mountain.

After departing the village, I shared with several guides my wish to undertake the entire trail in the future. Unlike the quick, standardized 4×4 tours commonly found in Wadi Rum, which increasingly include stays in deluxe space pods that mimic those in movies like The Martian, the trail’s slow and purposeful wander provides a more profound and sustainable connection to the locale.

Tatiana Haddad, a cultural anthropologist from the American University of Beirut, expressed optimism about the trail’s establishment, viewing it as indicative of increased awareness of Wadi Rum’s ecological vulnerabilities and the critical need for its conservation. She highlighted the misconception that desert ecologies are robust, noting that many Bedouins are now altering their way of life due to the environmental decline of Wadi Rum.

However, the importance of the trail extends beyond ecological preservation, focusing also on protecting the rich cultural heritage of the Bedouin community.

“Bedouin culture stands at a crossroads,” Hoffler said. “If [the ancestral knowledge of this land] is lost, it will be a cultural tragedy for all of humanity.” To live on, he explained, “it needs to actually be used. It needs to be learned. It needs to be practiced. It needs to be passed on to the next generations.”

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A Kentucky straight rye whiskey is the latest entry into The Macklowe collection.

In 2019, Julie Macklowe introduced her own brand of whiskey, focusing initially on American single malt as a luxury product. She explained to Forbes her preference for Scotch single malt and her motivation to create a high-end American alternative. Her latest venture aims to elevate rye whiskey with the debut of The Macklowe Silver Edition. This Kentucky straight rye, which doesn’t specify its age, is priced at $99 per bottle. Our exclusive tasting confirms it’s uniquely different from other rye whiskeys available today.

What sets it apart is its revolutionary finish in ex-American single malt barrels. After aging for at least four years in new charred American oak, the whiskey undergoes secondary maturation in barrels that previously aged Macklowe’s other whiskey releases. This process imparts a honeyed softness reminiscent of Highland scotch, a nod to Macklowe’s scotch influences. To achieve this unique blend, Macklowe enlisted master blender Brendan McCarron, renowned for his work at prominent distilleries such as Deanston, Ledaig, and Bunnahabhain.

Despite these innovations, the Silver Edition firmly maintains its rye whiskey characteristics. It features earthy, menthol aromas and a flavor profile that persists with notes of dill and fresh cracked peppercorn. The finish is long and reveals the depth of the rye, thanks to a mashbill composed of 95% rye and 5% malted barley. This complexity is enhanced by the single malt barrel finish, enriching the fruit-like qualities of the barley, producing a rich, robust profile where other rye whiskeys might feel dry and sharp.

“It was a great idea that I came up with in the shower,” Macklowe recalls of the rye’s unique finish. “I ran it by Brendan McCarron and he loved it. Our view is that everything should tie back to our core product.”

It also arrives in the market at an auspicious time for high end rye. A style of spirit that not long ago collected dust on shelves has undergone a complete transformation over the past decade. Popular brands like WhistlePig and Michter’s were the first to pave the way for ultra premium bottlings. But this month marks a new era for the “rye-naissance” as Beyoncé promises to make the drink even more mainstream with the introduction of her own SirDavis rye.

Just like Silver Edition, Beyoncé’s offering is one that’s engineered to resonate with scotch fans. SirDavis is finished in sherry barrels and uses an unusually high percentage of malted barley in its mashbill.

“I’d like to think that Beyoncé was inspired by my product,” says Macklowe. “It’s great to see someone else break the mold and it will shine a huge spotlight on this market. It also creates a huge opportunity for new drinkers to explore different luxury items. We’re creating a new taste profile for this category. A different product that didn’t exist before.”

The Macklowe Silver Edition rye will be available at local liquor stores starting later this month. Alternatively, you can experience it first at Jean-Georges in New York. The renowned chef, who manages several Michelin-starred restaurants worldwide, is a close friend of Macklowe and has secured a special allocation of 60 bottles for his flagship establishment.

Julie Macklowe, the founder of The Macklowe, alongside chef Jean-Georges Vongerichten.

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