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Celebrity collaborations in the spirits world are often met with skepticism, but a consensus seems to exist among whiskey enthusiasts and spirits writers that Nick Offerman’s association with Islay’s Lagavulin is a notable exception. The beloved Parks and Recreation actor has been a dedicated Lagavulin enthusiast for decades, long before he entered into any formal partnership with the brand. Offerman’s genuine passion for this particular whiskey is endearing–and lucrative, considering Diageo’s marketing resources. Bringing him onboard officially was an obvious choice when the distillery launched its Lagavulin Offerman Edition series.

So far, there have been three previous Offerman Editions, each focusing on an 11-year-old Lagavulin single malt, positioning it perfectly between the brand’s 8-year and 16-year main offerings. The first edition was a standard Lagavulin single malt, while the second edition underwent secondary maturation in Guinness Stout casks. The third edition ventured into the wine realm with STR casks–wine casks that are “shaved, toasted, recharred.” Now, the fourth Lagavulin Offerman Edition explores the Caribbean with a Rum Cask Finish, inspired by Nick’s time in Puerto Rico while filming Peacock’s underrated psychedelic mystery series The Resort.

Similar to other editions, this whiskey was aged 11 years in a combination of ex-bourbon and sherry oak before an additional 8 months of secondary maturation in Caribbean rum casks of undisclosed origin. It was bottled at a slightly higher strength of 46% ABV (92 proof), which is a bit above average, and has an MSRP of $90. How does the classic, smoke, and peat-heavy Islay single malt scotch profile blend with the rum cask influence? Let’s taste and see.

On the nose, this expression offers a bouquet of rich, sweet smoke, aromatic wood, and vibrant fruitiness. The fruity notes encompass roasted pineapple, lemon, and baked apple, enhanced by hints of cardamom buns and vanilla buttercream. There’s also a maritime character with seaweed-like brine, balanced by seasoned firewood and sweet smoke. The overall intensity of the peat/smoke presence is actually more subdued on the nose than one might expect, especially compared to other Lagavulin products, and it all feels nicely mellowed by the rum cask influence. Overall, it’s a very inviting nose.

On the palate, though, things take a bit more of an aggressive turn. Some of the fruitiness remains, but in more of a poached pear/apple sense, met by more green, briny and spicy character. The smoke that was more mellow on the nose strides to the forefront and is significantly more aggressive, even a little bit harsh at times. I’m getting aromatic wood and lots of toasted spice–especially singed cinnamon stick and black pepper–along with more seaweed like brine. Sweetness up front is moderate, but it’s counteracted by a lingering, prickly, somewhat bitter dimension to the smoke on the palate, which also favors a hot-and-spicy characteristic. In general, I like aspects of this profile–the classic Lagavulin peatiness is certainly present–but I wish that it reflected the more gentle and fruity nature of the nose a bit more. It feels like the nose promises a more exotically transformed Lagavulin experience, but then the palate doesn’t quite take you to where you think you’re going.

All in all, though, lovers of heavily peated Islay single malt scotch whisky will likely still find plenty to love here. It’s not the scotch I would choose as someone’s introduction to peated single malts, but devotees of the style will likely relish the smoky intensity of the palate in particular.

Distillery: Lagavulin (Diageo)

Region: Islay, Scotland

Style: Single malt scotch whisky

ABV: 46% (92 proof)

Availability: Limited, 750 ml bottles, $90 MSRP

Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.

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A SPIRITED SYLVAN ADVENTURE: The World-Famous Skunk Train, or “Skunkie” if you prefer to be more familiar when addressing the legendary locomotive, is known for whisking adventuresome riders deep into the beautiful forest as it wends its scenic way from Willits or Fort Bragg. Call the celebrated Skunkster one of the best ways to connect with the seasons while in Mendocino County; you’ll enjoy the outdoors while also savoring, quite frequently, a special seasonal theme. And while the holidays always inspire the Skunk Train team to create seasonally inspired trips on the choo-choo, there are, on occasion, popular pop-ups created just for grown-up guests. Raise a dram, for one of those special events is just ahead: It’s the Whiskey Train.

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WILLITS… is where your experience will begin, an outing that will involve a trip to the line’s summit as well as beautiful Noyo River Canyon. Along the way, a whiskey expert will lead the tasting of four whiskeys from Tamar Distillery/Mendocino Spirits. And the tasting glasses? You got it: They’re keepers, and they’re customized, too. The price for the two-hour tasting is $124.14 and you’ll want to book your spot soon. But perhaps you are eager to know more about special trains on the Skunkie, which can “track” its history back to the 1880s? Check out the calendar here, which includes information about the attraction’s popular railbikes.

These days, there are subscription services/boxes for just about everything. You can even build a day around them, starting with coffee in the morning, some cheese for an afternoon snack, then some spirits for a delightful nightcap. There are also subscriptions that focus on one specific spirit — whiskey. Despite all falling under the broad category of whiskey (or whisky), there is actually a large range in whiskies (such as Scotch whisky, Irish whiskey, Japanese whisky, bourbon, and rye, among others). In the same vein, there are many different whiskey subscriptions. So how exactly do they work and should you try one?

If you enjoy whiskey and are interested in expanding your palate, knowledge, or collection, then the answer is yes, you should try a whiskey subscription. Most subscriptions will send either a full bottle or sample size bottles at a set interval (like monthly, bi-monthly, or quarterly) throughout the subscription period (which could be a quarter, half-year, or year). These bottles are sometimes accompanied by tasting notes or cocktail recipes. Certain subscriptions also offer additional perks such as special discounts, access to limited releases, early or priority access to new releases, virtual tastings, exclusive events, and more.

Read more: The 27 Best Bourbon Brands, Ranked

First, it’s important to narrow down your taste preferences. Are you open to trying different types of whiskies or are you just interested in one type, say Scotch whisky (try the Scotch Malt Whisky Society), Irish whiskey (try Irishmalts), or artisan whiskies (try Craft Whisky Club)? Next, you should decide how frequently you want to receive bottles, and whether you would prefer full-sized bottles, samples, or both. Some subscriptions are month-to-month while others lock you in to a six- or 12-month period.

Price is also a consideration, and subscriptions can range from under $50 to more than $500. Another consideration is whether you want the bottles to be curated by someone else (which is usually the case) or customized for you (as in the case with Bounty Hunter). Some subscriptions (such as Pour More) offer different tiers for different levels of expertise while others (such as Spirited Gifts) are more beginner friendly. Also consider how important factors such as community (both virtual and in person) and access to certain releases (such as private barrel and limited editions) are to you. Finally, bear in mind that certain subscriptions only deliver to certain states, so be sure to check whether your state is included.

Also be sure to check out our round-up of the 10 Best Whiskey Subscriptions for more information and to help narrow your choice now.

Read the original article on Tasting Table.

LINDSBORG — Meaning small house or cottage in Swedish, the word “Stuga” is all about home.

Now the word has taken on a new meaning, as a brand of homegrown and crafted, corn-based Kansas vodka.

The idea for a corn-based vodka came from husband and wife Hilary and Erin Condren after finding themselves back “home” to the family farm in Lindsborg during the height of the COVID pandemic.

“The world’s falling apart, we’re in California … and we decided to go home to Lindsborg, Kansas, embrace our roots and figure out what in the world is happening before we make any next decisions,” Erin Condren said.

Condren is the fifth-generation owner of the farm after her family left Sweden in 1869 and found themselves staking claim in Lindsborg under the Homestead Act.

The Condrens decided that if they were going to take over and steward the family farm, they wanted to find a unique way to make use of the crops that helped her ancestors flourish.

At the same time, the Condrens also partnered with Dani Greene to take over the Öl Stuga bar in Lindsborg, and things started aligning to begin this new adventure into distilling.

“It all sort of came together where we took over the bar, took over the farm, took over the crops,” Condren said, “and we thought let’s do something cool.”

Lovers of vodka, the Condrens realized that Tito’s was really the only brand that was using 100% corn, and decided it could be something they could do to add to the market, using Kansas ingredients.

“We knew we wanted to be Kansas-made,” Condren said. “We knew that we had Kansas corn (to use) and even if our farm didn’t produce enough Kansas corn we wanted to align ourselves with others who had Kansas corn.”

They also wanted to make sure Stuga would be made in Kansas, so they looked around the state and eventually partnered with Boot Hill Distillery in Dodge City to house the operations.

“We felt immediately a connection to Hayes Kelman and his team at Boot Hill,” Condren said. “We walked through, legally, how we were going to create an alternating proprietorship.”

She said the two are distinct companies, but Boot Hill and Stuga share facilities and teams.

“We worked through renditions and formulas until we came up with what we wanted to put out into the world that Kansas could be proud of,” she said.

More: See ‘Kansas from Above’ with drone footage documentary at the Salina Art Cinema

After refining the product, she said they wanted to find a Kansas distributor to get their vodka on shelves and they found that with Lenexa-based Worldwide Beverage Group, and the product launched in May 2024.

Though they have a distributor, Erin Condren mentioned that she and her husband still prioritize personal interactions, often calling and visiting stores to pitch their vodka in person. Their product is now available in 132 stores across the state.

“There has not been one store that has said no to the product,” she remarked.

Beyond their straight 80 proof, six-times distilled corn vodka, Stuga also offers canned vodka soda cocktails. These come in five variations: Rain, an unflavored vodka soda with sparkling water; Farm, which includes grapefruit juice; Harvest, featuring blood orange; Lake, with lime flavor; and Sun, which utilizes lemon juice.

“We’re releasing a sixth canned cocktail this fall called ‘Hunt’ with cranberry,” Erin added. “It will be available in October or November.”

For more information about the company, visit its website at www.stugaspirits.com. Stuga also regularly posts information and updates on its Facebook and Instagram pages.

This article originally appeared on Salina Journal: Stuga Vodka finds a ‘home’ in Kansas, making spirits with local corn

22-Jul-2024

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22-Jul-2024 at 08:42 GMT

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Rum Co. of Fiji is rejuvenating its presence in Australia with a rebrand of its RATU and BATI ranges (pictured above).

Now available on Australian shelves, the updated look transitions from tribal to tropical, encapsulating the spirit and heritage of Fiji.

Produced in Fiji, Rum Co. of Fiji honours its heritage through a distinctive Fijian style of rum-making. This process respects the tropical landscape, from hand-cutting sugar cane grown in volcanic soil to distilling it at the foot of the iconic Sleeping Giant Mountain.

The rebrand pays homage to the brand’s deep connection to Fiji: with the new design pack featuring cultural patterns, the iconic Sleeping Giant Mountain, and a bright tropical palette. A new logo, now featuring sugar cane and a cane knife, also incorporates the fitting slogan “Paradise Distilled” symbolizing the essence of the island and craftsmanship for the rum.

Both BATI and RATU ranges are now on Australian shelves at Dan Murphy’s, First Choice Liquor, and independent bottle shops.

Rum Co. of Fiji is owned by Paradise Beverages, part of Coca-Cola Europacific Partners.

BODYARMOR Sports drink has teamed up with the sports and comedy group DUDE PERFECT to launch an exclusive new flavor and bottle, available for a limited time in US stores this summer.

Perfect Pop is a nostalgic, refreshing flavor inspired by the classic cherry and berry ice pops, maintaining BODYARMOR’s commitment to real ingredients, real flavor, and nothing artificial.

The Dudes were actively involved in the creation of this new launch – from testing flavors and designing labels to collaborating with the BODYARMOR team on developing a go-to-market strategy for Perfect Pop.

Perfect Pop is available now through the end of August (or until supplies last) and can be found online or at major retailers, including Walmart, Sam’s Club, Albertson’s, and more.

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BrewDog Distilling Co. has announced the addition of five new RTD cocktails to its Wonderland Cocktail line-up.

The new flavors – Cosmo, Whisky Sour, Strawberry Daiquiri, Watermelon Margarita and Long Island Iced Tea – are available to purchase online in the UK at £3.90 each or from BrewDog bars.

The drinks come in 125ml cans and have an ABV of 10% – 14%, depending on the flavor.

Steven Kearsley, Managing Director of BrewDog Distilling Co., shared: “We launched Wonderland Cocktail Co. in October 2023, and since then we’ve achieved over 3,000 new distribution points for our bar-quality canned cocktail range. A few months back, we ran a poll on Instagram giving people the chance to vote for the serves they want to join the range – and we’re responding by making them!”

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These new cocktails join the existing Wonderland Cocktails range: Mojito, Cantarito Paloma, Espresso Martini, Passionfruit Martini, and Margarita.

Food and beverage company Agus is launching Hello Day! Magico – a drink that combines natural fruit juice and crunchy coconut chunks (nata de coco) across Europe this month: starting in Netto, Kaufland and other retailers and distributors.

The new drink is currently available in three flavors: mango, lychee, and coconut.

Warsaw-headquartered Agus – whose portfolio includes beverages, snacks, and dairy – says the new launch illustrates its strategy to grow, develop, and think outside the box: “Biting into and chewing springy coconut bits is at the heart of the beverage’s pleasure, providing unexpected experiences,” notes the company.

The drinks branding has been created by Italian agency Break Design: with ‘magico’ coming from the English words ‘magic’ and ‘coconut’ – or, quite simply, the word for magic in Italian.

The drink contains less than 5g/100ml of sugar, aligning it with health recommendations and minimizing exposure to sugar taxes (depending on market).

Lewis Hamilton’s alcohol-free spirit brand Almave has launched its second expression: tying in with his British Grand Prix win at Silverstone earlier this month.

The brand is the creation of the Formula 1 superstar and Mexican spirits group, Casa Lumbre, and is distributed in the UK by Mangrove Global.

New launch Almave Blanco complements its sippable predecessor as a liquid that’s designed to be mixed. It captures a naturally balanced sweetness against herbaceous flavors from the agave and a refreshing acidity. Where Almave Ambar reflects the same qualities as a reposado or Anejo tequila or mezcal, Blanco is designed as the ideal base to mix into alcohol-free cocktails.

Agave flavors are captured thanks to the uniqueness of Almave’s distillation: much like tequila, the liquid is distilled from real agave in the Jalisco region of Mexico and is created using an entirely new process that’s based on age-old Mexican traditions.

According to research carried out by the IWSR, the UK’s low and no-alcohol market is expected to see a volume growth of 10% between now and 2026.

Almave Blanco will RRP at £24 and is now available to the on and off-trade through Mangrove Global.

V Rum, a new premium, sustainable British rum brand, is launching in the UK with two expressions.

Founded by British husband-and-wife entrepreneurs, Nicole and Carl Churchill, the brand made its debut on Channel 4’s Sunday Brunch, championed by Ian Burrell, The Rum Ambassador.

The spirit is made from scratch using locally sourced, premium natural ingredients; and brought to life by Head Distiller, Mikey Melrose, at the brand’s sustainable distillery in Hampshire.

V Rum’s founders launch with the intention of becoming a mainstream British rum brand, while championing a focus on sustainable production. Entrepreneur Carl Churchill launched his first internet business aged 12 and was later tipped as ‘one to watch’ by the Sunday Times Rich List in 2003.

V Rum launches with a Premium White Rum (40% ABV) and an Overproof White Rum (60% ABV), designed for cocktail mixing or sipping neat.

The brand’s cosmic theme and unique recipes come from a 2009 discovery by astronomers and astrobiologists that ‘space smells like rum’.

V Rum’s distillery uses 100% renewable electricity, green gas provided by Ecotricity, an advanced heat recovery system to mitigate emissions, and uses molasses from UK sugar production to limit air miles. The emissions that V Rum cannot avoid are offset via Ecologi’s carbon avoidance initiative, which contributes to tree planting to support future mitigation. Future plans include solar panels and lighter packaging options.

UK coffee company Little’s is launching a new Chocolate Coffee Pod Variety pack, retailing at £4 per pack of 10 Nespresso compatible capsules.

The new pack contains two flavors for mocha lovers: with Mexican chocolate and rich mocha capsules.

Little’s mission is to ‘get you as close to a cup of specialty coffee as possible from the comfort of home’, for as little as 64p a cup: with a range of premium instant coffee, coffee capsules, and ground coffee. It hopes to appeal to Gen Z with the same agility, novelty, and sense of fun as coffee shops; but via the grocery aisle, which is still dominated by instant coffee.

In 2022, it moved its coffee capsule manufacturing from Europe to the UK to reduce transportation and is the only brand to manufacture capsules in the UK.

The brand uses fully traceable specialty grade Honduran coffee for all flavored ground and capsules and is en route to becoming carbon neutral.

Looking for more beverage inspiration?

Take a look at last week’s round-up of new beverage launches.

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What’s the difference between Tennessee whiskey and bourbon? Not much.

One common misconception about bourbon is that it only comes from Kentucky, but that’s not true.

Tennessee whiskey is a type of bourbon, explained Matthew “Moss” Morrissey, executive director of Whiskey House, a nonprofit organization that uses its extensive collection of old and rare whiskies for charitable causes like auctioning off tastings to raise money for the American Cancer Society.

What do bourbon and Tennessee whiskey have in common? They must be bottled at between 80 and 125 proof ethanol, made of at least 51% corn and aged in new, charred oak barrels.

But Tennessee Whiskey must follow two more requirements:

“One, it’s made in Tennessee and two, it goes through the ‘Lincoln County Process,'” Morrissey said. “And that’s just a fancy way of saying filtering through charcoal.”

The carbon in charcoal bonds with undesirable compounds in whiskey and removes them before aging.

Does it make a difference?

“Yes, absolutely,” Morrissey said. “That’s why it’s smooth and mellow.”

Whiskey doesn’t have to be brown; that’s the effect of barrel-aging. Unaged whiskey, for example, is called white whiskey. Many distilleries called their white whiskey “moonshine,” though moonshine by definition is untaxed and unregulated, and anything you’re buying on the up-and-up is most certainly both of those.

Morrissey, a Nashville native, said not everyone held Tennessee whiskey in high regard historically. But that’s all changed — thanks to an expansion of premium spirits.

“Jack Daniel’s, over the last four years or so, has started producing more lines of whiskey that a lot of people have fallen in love with,” he said. “Even people who didn’t care about Jack Daniel’s before.”

Suddenly, some who claimed not to like Jack Daniel’s anymore because of overindulging in Old No. 7 in college changed their tunes, he said, adding: “Including myself.”

Jack Daniel’s Single Barrel Coy Hill High Proof

Jack Daniel’s Bonded Tennessee Whiskey

Old Dominick Bottled in Bond Tennessee Whiskey

Nelson’s Green Brier Tennessee Whiskey

George Dickel Bottled in Bond (Fall 2005)

This article originally appeared on Nashville Tennessean: Tennessee whiskey: Type of bourbon, spirit recommendations, more

kcota@postandcourier.com

The Sweet Grass Vodka lounge, pictured Nov. 16, 2022, in The Refinery complex on Meeting Street Road in Charleston.

BY TERI ERRICO GRIFFIS and KAILEY COTA

Now that police have offered a glimpse of what happened in the hours leading up to two 20-year-olds being struck and killed on a Charleston street, more questions swirl about how one of the men accused in the fatal hit-and-run could have been served alcohol at one bar in particular.

An investigator testified in court July 17 that Seth Carlson, 33, allegedly drank several beverages at Sweetgrass Lounge — a flagship bar for Sweet Grass Vodka that had lost its liquor license a month before the fateful night in late April.

Story continues below

The Charleston-based spirits business and brand has been swirling in financial and legal trouble for most of 2024.

On March 5, the state Department of Revenue sent a letter to Jarrod Swanger stating that he hadn’t filed his South Carolina personal income taxes in 2020, 2021 and 2022, and also did not have liquor liability insurance coverage for the business. The same month, the state denied renewal of his liquor manufacturer license along with permits to sell on-premises beer, wine and liquor by the drink.

Swanger needed a liquor license to sell and serve alcohol to patrons at his Meeting Street Road lounge, located in The Refinery development on Charleston’s upper peninsula.

Assets inside the lounge and backroom bottling plant, including all liquor, were then seized from the property on April 19 by a creditor owed $2.5 million.

Neither Swanger nor his attorneys could be reached to discuss how he operated a private party at the lounge on April 28.

Staff at Alchemist Wine and Spirits at Six Mile in Mount Pleasant said that liquor was bought wholesale before the private party and charged to the Sweet Grass account.

Leading up to accidents, Carlson was part of a band playing a gig at Sweetgrass Lounge on April 27, Charleston Police Department investigator Jose Bordallo said during a July 17 hearing.

A bartender remembered seeing Carlson drink an Edmund’s Oast beer and shot of tequila before performing, the officer testified. After the gig, the bartender told police Carlson took another tequila shot and finished a band member’s beer so it wouldn’t go to waste, Bordallo said.

Police also talked to a bandmate who recalled Carlson drinking several alcoholic beverages. The band member remembered Carlson drinking one beer, two whiskey drinks and a shot of tequila, Bordallo testified.

Carlson left Sweetgrass Lounge around 9 p.m. and later arrived at Henry’s on the Market, Bordallo said. Bordallo did not present evidence indicating Carlson drank at Henry’s, a longtime business next to the historic Charleston City Market.

Police reported that Carlson was driving north on Morrison Drive around 1:12 a.m. on April 28. Video footage from the scene shows a Chevrolet pickup truck swerving around a slight curve and striking Arianna Gamber and Lizzy Zito as they walked along the roadway just past an entrance ramp to the Arthur Ravenel Jr. Bridge.

The truck, which police identified as driven by Carlson, did not stop after the collision. According to police, video footage a half-mile north of the collision site showed that his front passenger headlight was no longer shining.

Carlson continued driving for 10 minutes until a witness observed him “driving erratically” and eventually saw him crash his truck into a ditch on Sam Rittenberg Boulevard in West Ashley.

The concerned witness got out to check on Carlson and noticed that he smelled of alcohol and was sweating, according to Bordallo’s testimony. Carlson then fled the scene on foot, abandoning his truck.

He was “three sheets to the wind” Bordallo said the woman told police during an interview.

A private company towed the truck on April 28 before police connected it to the double hit-and-run on Morrison Drive. The tow truck driver noted an empty beer bottle inside the truck but did not preserve it, Bordallo said.

A half-hour after the truck struck Gamber and Zito, a second car driven by Max Gentilin, 25, also struck the women, police say.

Video from the scene at 1:43 a.m. shows a car switch lanes just past the entrance to the bridge and veer into a bike lane. It struck the curb and then bounce over the victims’ bodies.

Gentilin had been drinking alcoholic beverages he held in both hands at a bar that night, Bordallo testified before Chief Magistrate Judge Richardine Singleton-Brown. Bordallo did not say which bar that video of Gentilin came from.

A walker discovered the women’s bodies about seven hours later.

Carlson is charged with two counts of hit and run with death and two counts of reckless homicide. Gentilin is charged with two counts of hit and run with death. Both defendants are free on bond.

Reporter

Kailey Cota is a breaking news and public safety reporter for the Post & Courier’s Charleston location. She is a graduate of the University of South Carolina.

Little Pee Dee River was labeled “endangered” earlier this year. It is in an extreme drought now as river watchers hope days of rain will offer some relief. Read more

Folly Beach is known for surfing. But powerful currents can make swimming at the beach rough. Here’s what causes them and how to avoid getting in over your head. Read more

Police shared that one of the drivers in the April 28 hit-and-run on Morrison Drive drank beforehand at Sweet Grass Vodka, but questions swirl how if the owner, Jarrod Swanger, didn’t have a liquor license. Read more

Stronger hurricanes are driving higher insurance rates, and insurers use catastrophe models to quantify risks and costs. But critics say these black box algorithms can be deceptive. Read moreStorm of Money: Hurricanes, insurance, and the secret black boxes that make our rates so high

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When those hot, hazy days of summer roll around, few cocktails hit the spot better than a mojito. Mojitos are light, refreshing, and fizzy, and they’re pretty straightforward. The classic version calls for rum, lime, mint, sugar, and soda water. Although it’s almost infinitely customizable, it’s those ingredients that come together to create this incredible cocktail that’s popular for a reason. But let’s take a closer look at the rum. While it’s often suggested that white or light rum is the best option for a mojito, are there rums you should avoid?

Yes, and it’s not what you think. Oft-repeated cocktail wisdom says you should steer clear of spiced rum when making mojitos, but we’d argue that’s not the case. A spiced rum can make an absolutely incredible mojito, and we’ll tell you how.

We will add, however, that if you’re looking for a cocktail that truly plays to a mojito’s strengths, you’ll want to keep those light, refreshing flavors — and dark rum isn’t going to do that. While you can, in theory, use a dark rum in a mojito, it will be a deep, molasses- and caramel-heavy cocktail, not the smooth, summertime drink everyone expects when they think of this cocktail. In the warm season, at least, stick with the light rums, avoid the dark, and rely on other options to switch up the flavor profile of this versatile drink.

Read more: 26 Popular Vodka Brands, Ranked By Their Versatility

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When making a refreshing, summery mojito, you’ll likely want to give dark rum a miss because it changes the entire feel of the cocktail into something with a lot of heavy flavors. A classic mojito is a light, fresh cocktail with forward flavors of mint and lime. Swap in dark rum, and you’ll get something very different. Sure, it’s also a delicious cocktail, but if you serve it to someone claiming it’s a mojito, know that it’s not going to be what they’re expecting. Dark rums bring strong, distinctive flavors that make them more well-suited to sipping straight or on the rocks instead of in a cocktail like a mojito.

Now, let’s talk about spiced rum. If you’re looking to get creative with your mojito game, you can use spiced rum for a twist on the classic cocktail. With the addition of a few other ingredients, you’ll make something worthy of repeating.

Add a pineapple slice for garnish, a splash of cranberry juice to mellow out the spice, a dash of aromatic bitters, or some ginger. That can be ginger that’s muddled along with the mint, or you can replace the soda water with ginger beer or ginger ale. Using spiced rum with ginger — particularly in the proper proportions — will still result in a light and summery cocktail that stays true to the spirit of the classic mojito.

If the only rum you have on hand is dark and you still find yourself in the mood for making mojitos, you should know that there are several alternatives that will be much better than a dark rum. The very best replacement might be a simple vodka. A plain vodka won’t have any flavors that take away from the lime and mint, but plenty of flavored vodkas — particularly citrus vodkas — can also work well.

Gin can also be a perfectly acceptable option, bringing a light botanical freshness ideal for a hibiscus and blackberry mojito. It’s also fun to experiment with: Whether you like light or heavy botanical flavors, sloe gin, or one of the fruit-forward varieties, a gin mojito can be pretty amazing. If you’re a fan of botanicals, you’ll also need to try a mojito with the rose-flavored spirit Lanique or the elderflower-flavored St. Germain, which can be used in a deliciously herbaceous mojito.

No matter what liquor you choose, keeping that refreshing quality is key to making an incredible mojito. There’s no shortage of additions that can enhance it: Add some honey or fruits like strawberries, watermelon, cherries, blueberries, and pomegranates. The lime and mint are key, but what if you don’t have any fresh mint? Use store-bought breath mints to make a minty simple syrup — really! Get creative, but stay away from the dark rum if you want a refreshing version of this classic.

Read the original article on The Daily Meal.

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

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

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

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

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

Read the original article on Tasting Table.

A selection of Foursquare’s award winning rum expressions

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

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

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

Richard Steele, Foursquare Distillery

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

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

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

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

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

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

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

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

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

A maturation warehouse at the Foursquare Distillery, Barbados

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

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

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

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

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

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

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

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

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

JM: Thank you

The Still Room at the Foursquare Distillery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Some of the top rums in the Foursquare range.

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

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

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

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

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

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

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

Cheers

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