A man accused of being a ‘poisoner’ is facing serious charges of high treason and terrorism for allegedly attempting to eliminate a group of Russian air force pilots by contaminating their cake and Irish whiskey during an aviation school reunion.

Yegor Semenov, 34, may face a life sentence if found guilty in his forthcoming trial within a military court. Russian prosecutors claim he was enlisted by the Ukrainian military intelligence to execute this mass poisoning plot.

Reports indicate that boxes of Jameson Irish Whiskey and an enormous cake—both poisoned—were sent to a reunion at the Armavir Higher Military Aviation School, where nearly 80 guests gathered, including numerous airmen who participated in the conflict.

Semenov was arrested last year after being pinpointed as the individual responsible for the poisoning efforts. Allegedly, he placed an order for the cake from a nearby bakery and can be seen in video footage purchasing the whiskey bottles.

As the charges against him for high treason and terrorism have surfaced, he has been seen publicly for the first time as he awaits his military trial in Rostov-on-Don. During the festivities, a 20-kilogram cake was prepared but ultimately not consumed after a senior officer grew suspicious about its source.

CCTV footage and facial recognition technology led authorities to identify Semenov, who hails from Melitopol, a region currently under occupation in Ukraine. It was reported that he possessed a Russian passport but was allegedly recruited by the intelligence services in Kyiv.

An unverified report indicated that both the cake and whiskey had been laced with the medical drug cordiamine, which is known to potentially induce seizures, convulsions, cardiovascular strain, and severe respiratory issues.

Semenov, a powerlifter who had been involved in the installation of video surveillance systems, was taken into custody and reportedly admitted to the attempted poisoning. “He quickly divulged everything—about the cake containing a potent toxin, which bottles had been poisoned from the start, and which he had purchased to supplement the gift,” shared the Fighterbomber Telegram channel.

“He detailed how he was aware of the guest count and the venue for the celebration. Even the emblem of the aviation school, sketched atop the cake, was the latest design.”

The channel reported: “Fortunately, due to the diligence of the officers who set aside the anonymous cake and alcohol, there was no opportunity for anyone to consume the cake or drink the alcohol. It could have resulted in a catastrophe. There were 77 guests. Semenov was apprehended at Stavropol airport as he was attempting to depart from Russia, as alleged.

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Do you enjoy rum? For those who savor a few shots of Old Monk or Bacardi, there’s an exciting viral creation that combines this beloved spirit with one of India’s favorite desserts.

A video gaining traction online shows the fascinating process of infusing rum into a piece of Gulab Jamun. We can already hear your reaction of “Wow!” as you become intrigued by this unique recipe.

Check out the video below

A post shared by Tastethis Bangalore (@tastethisbangalore)

“Rum + jamun = heaven”

The video began with a close-up of two pieces of Gulab Jamun nestled in a bowl, generously drenched in sugar syrup. It showcased a restaurant staff member adding what appeared to be rum to the delectable dessert.

As the clip circulated on the internet, the unique recipe garnered admiration, being celebrated as “Heaven.” A food blogging page on Instagram highlighted this divine combination, captioning the post with the phrase, “Rum + jamun = heaven.”

This video is now gaining popularity and capturing the hearts of rum enthusiasts everywhere.

The recipe was discovered at a pub called “Enne” located in Bengaluru.

Netizens expressed varied opinions

Many users who had not yet tasted the dish showed enthusiasm about trying it, while a few firmly opposed it.

In response to the rum-infused Gulab Jamun, one user stated, “Seems Yum.” Conversely, another user shared their experience of trying it but found it unappealing, saying, “I tried its disaster bro.”

PHOTO COURTESY OF JACKWORTH GINGER BEER BREWERY AND MAGGIE’S FARM RUM

Halloween has just passed, and we find ourselves deep into the festive season. However, I’m not quite ready to part ways with the charm of fall. It hardly felt like a proper fall! The weather remains warm at 70 degrees and sunny.

To help ease my transition from the cozy vibes of autumn to the cheerful celebrations of the upcoming holidays, I crave something festive and spirited. Ideally, it should involve skeletons and perhaps a delightfully unique twist. Thankfully, Maggie’s Farm Rum and Jackworth Ginger Beer Brewery have collaborated to create just the thing.

The Fireside Mule is a sparkling concoction combining the flavors of baking spice-infused rum, organic ginger, lime, and cane sugar. This ready-to-drink cocktail offers a merry lift with a refreshing kick, boasting an alcohol by volume of 8%. As an added touch, the can’s label showcases the artwork of Miller McCormick, depicting Special Agent Dana Skully, the whimsical skeletal mascot of Maggie’s Farm Rum, enjoying a cozy moment by the fire.

Related: 12 Pittsburgh Distilleries to Explore

A warm and cozy image comes to mind as I think about Jackworth co-founder Tyler Lewis’s recent comments about a unique throw blanket they created for a promotional photo shoot. So far, just one was made, but Tyler mentioned that they might consider making more if there’s enough interest. As someone who loves cocktails, is a fan of “The X-Files,” and bears skull tattoos while often feeling chilly, I feel like the perfect fit for their target audience.

The collaboration also highlights the recent passage of State Senate Bill 688. This past summer, when Gov. Josh Shapiro signed it into law as Act 86 of 2024, it marked an important milestone, allowing certain retail establishments that already sell beer and wine products with equivalent or lower alcohol content to legally sell to-go packs of ready-to-drink cocktails with an ABV of 12.5% or less for the first time in 91 years.

The Pennsylvania Liquor Control Board, established after the end of Prohibition in 1933, oversees state-operated liquor stores, which were historically the only retailers in the Commonwealth where residents could buy to-go packs of these canned beverages. However, with the introduction of new legislation, these products are now available at supermarkets, convenience stores, beer distributors, and restaurants.

Will Grove, who has long led development for Maggie’s Farm, believes that the law provides greater options for consumers and creates opportunities for craft producers and distributors. It was a natural choice to partner with a budding business that launched through a similar grassroots initiative as his own.

“We are walking the same path just separated by time,” he says. “Both companies started without a significant financial backing, both are incredibly resourceful, and both are dedicated to excelling in what they do.”

In the past, Maggie’s Farm ventured into the non-beer segment of the liquor market with the introduction of 5% ABV Personal Day Hard Seltzers, crafted from purified water, vodka, and real fruit juice. Jackworth, a company that was established just six months ago in Larimer, produces non-alcoholic ginger beer, alongside a 5% ABV offering, as well as a range of wines, ciders, beers, and spirits produced in Pennsylvania.

The Fireside Mule is available in limited quantities at Jackworth and Maggie’s Farm tasting rooms located in the Strip District and Upper St. Clair. A broader distribution to off-premise accounts is set to occur during the week of November 11.

They have produced 2,955 cans (approximately 120 cases) of this beverage. Should it achieve the seasonal success they expect, there will likely be another batch produced to help Pittsburghers endure the long, cold winter months. Furthermore, if the weather remains warm and sunny in January, they are considering creating a beach-inspired variant by incorporating pineapple.

It is important to mention that the Fireside Mule is gluten-free, which brings a bit of good news following the unfortunate announcement that Aurochs Brewing, an award-winning gluten-free brewery in Emsworth, will be closing by year’s end.

I learned about the partnership between Jackworth and Maggie’s Farm when I met Lewis at Baked True North in McCandless in late October. To my surprise, the gluten-free bakery was hosting a fall festival featuring local vendors. As a result, I departed with not only lemon squares, brownies, and cookies, but also a plethora of story ideas, a four-pack of hard ginger beer, a bottle of Hammajack Heat Co. hot sauce, and a Urban Myth Apparel T-shirt adorned with a skeleton design.

Autumn is undeniably the most delightful season of the year. Let’s savor it just a bit longer.

Maggie’s Farm can be found at 3212A Smallman St. in the Strip District and at 1387 McLaughlin Run Road in Upper St. Clair. Jackworth Ginger Beer Brewery is situated at 6615 Hamilton Ave. in Larimer.

Chattanooga employs a unique high malt mash bill featuring a variety of malted grains, complemented by lengthy fermentations and low-proof distillation methods, resulting in a richly complex flavor profile.

There are several whiskeys available in the Chattanooga Whiskey lineup.

In 2011, Tim Piersant and Joe Ledbetter established Chattanooga Whiskey. After enduring over a century of prohibition, these two visionaries sought to revive whiskey distillation in Chattanooga, Tennessee. Here is a concise history of Chattanooga Whiskey along with tasting notes for the current whiskey collection.

Prior to 2009, only three counties in Tennessee were permitted to distill whiskey. However, in 2009, new counties were added to the mix. Unfortunately, Hamilton County, where Chattanooga is located, was not among them. By the time Piersant and Ledbetter laid out their proposal, legal whiskey production had not occurred in Chattanooga since before the Prohibition era.

The founders initiated a campaign dubbed “Vote Whiskey” aimed at altering the law that prohibited distilling in Chattanooga. In 2013, due to their dedicated efforts and strong community backing, the Tennessee General Assembly broadened the scope of counties where distillation was permissible, including Hamilton County. This new legislation represented a pivotal moment in the history of Tennessee whiskey and enabled the team to establish the distillery.

In 2015, Chattanooga Whiskey inaugurated its Experimental Distillery, a compact facility intended to explore the frontiers of whiskey-making by experimenting with unique grains, alternative fermentation methods, and various barrel aging practices. Two years later, the Riverfront Distillery, the primary production site, commenced its operations.

The standout innovation from Chattanooga Whiskey was the creation of a bourbon featuring a high-malt mash bill, imparting a distinctive creamy flavor profile to their whiskey. In 2019, they introduced their flagship whiskey, Chattanooga Whiskey 91, which was noteworthy as it marked the first legal production of whiskey in Chattanooga in over a century.

The Chattanooga Whiskey Distillery

Chattanooga Whiskey stands out due to its innovative production techniques.

To start with, it utilizes a unique high malt mash bill that blends various malted grains, referred to as Tennessee High malt. This method results in a flavorful profile that is both complex and creamy.

In addition, the distillery adopts an extended, low-temperature fermentation process lasting seven days. This careful approach fosters the emergence of intricate flavors, enhancing the whiskey with richer fruit and spice characteristics.

Moreover, the whiskey is distilled at a low proof, followed by maturation in a combination of #4 charred barrels and barrels that have been previously toasted and then charred to a #3 level.

Chattanooga’s Experimental Distillery is dedicated to small-batch innovations, experimenting with new mash bills, barrel finishes, and fermentation methods. Their adventurous spirit allows them to create limited-edition whiskies that challenge the traditional norms of bourbon production.

Beyond conventional aging techniques, Chattanooga Whiskey employs a solera barrel aging system. This unique fractional blending approach integrates both older and newer whiskies within a 4,000-gallon oak vat.

Each bottling is capped at 10% of the vat’s total volume, ensuring that every bottle of whiskey reflects the character of the distillery’s oldest reserves. The Solera system guarantees a consistent aroma and flavor profile across various batches while enabling layered and intricate flavors.

Chattanooga Whiskey Straight Bourbon Whiskey 91

Chattanooga Whiskey 91 bourbon represents the flagship offering from the company, crafted using a mash bill that consists of 75% corn, 12% malted rye, 6% honey malted barley, and 7% caramel malted barley. The name Experimental Batch No. 91 pays homage to the use of the original mash bill, yeast selection, and distillation methods employed in Barrel #91.

Caramel malted barley is distinguished by its roasting process, conducted at elevated temperatures compared to regular malts. This intense kilning allows for the caramelization of sugars within the grains, leading to the development of sophisticated flavors in the bourbon, including sweet, toffee, caramel notes, and occasionally a subtle toasted or nutty profile. This technique, while typical in the production of Stouts and Porters, is quite rare in the realm of whiskey.

Honey malt is a specialty barley malt recognized for its unique sweetness and rich, honey-like flavor profile. This malt is created through a special malting method that protects the grain’s natural sugars, yielding a product that boasts a notably strong sweetness often likened to honey or light caramel.

The distinctive profile of Chattanooga’s bourbon is attributed to the infusion of caramel malted and honey malted barley, along with an extended low-temperature fermentation process lasting seven days. These unique malts contribute layers of sweetness and depth, characterized by aromas of caramel, toasted malt, dried fruits, stone fruits—especially apricots—and an array of spices.

The palate reveals deep flavors of toffee, a touch of malt sweetness, notes of vanilla, and a hint of spice, all culminating in a smooth, well-balanced finish that features traces of seasoned oak and spicy rye. The malt profile is particularly pronounced, setting this bourbon apart from others that lean more heavily on corn.

Chattanooga Whiskey Straight Bourbon Whiskey Cask Strength

This variant of whiskey is a more robust version of Chattanooga 91, maintaining the same mash bill and fermentation process. The key distinction between the 91 Straight Bourbon and the Cask Strength expression lies in the selection of barrels. Chattanooga produces its whiskey in batches consisting of 8 to 10 barrels.

Once the whiskey has matured, the blenders sample each barrel. Barrels with fruity characteristics are designated for the 91 expression, while those with a stronger oak influence are allotted to the Cask version. Whiskey that is planned for bottling as 91 Straight Bourbon is integrated into the solera blending system. In contrast, the bourbon destined for the Cask bottling is processed as a small batch release and is not included in the solera system.

The cask strength expression, with its higher proof, intensifies the flavors and delivers a richer experience. The selection of barrels further amplifies the wood character. Notably, the elevated proof enriches the caramel and malt notes while adding distinctive flavors of dark chocolate, dried cherries, baking spices, and prominently, toasted oak. The mouthfeel is sumptuous, oily, and full-bodied, culminating in a prolonged, warming finish. Enjoy it on the rocks; it’s perfect for those who appreciate the complexity and richness of cask-strength spirits.

Chattanooga Whiskey Bottled-in-Bond 2020 Bourbon

The Bottled in Bond (BIB) expression showcases a blend of different whiskies derived from a range of mash bills curated by the Experimental Distillery. Each BIB release offers a distinct blend that embodies the aroma and flavor profile chosen by the blending team.

This particular Bottled in Bond iteration is matured for a minimum of four years and crafted in a single distillation season. The tasting notes pertain to the latest BIB release from 2020.

The aroma of this whiskey reveals notes of toasted grains, honey, and a hint of oak. On the palate, it presents layers of honey, dried fruit, and spices, culminating in a silky smooth finish. The aftertaste is elongated, leaving a sweet honey essence that lingers.

Chattanooga Whiskey Founders 12th Anniversary Blend

This unique whiskey is a proprietary blend made from three different spirits: 12% 1816RES, 60% SB091, and 28% Infinity.

The 1816 RES is a high rye bourbon sourced from MGP, aged for a minimum of four years, and crafted with a mash bill consisting of 75% corn, 21% rye, and 4% malted barley.

SB091 represents Chattanooga Whiskey’s standard high-malt bourbon, presented in its Chattanooga 91 and Chattanooga 111 Cask Strength variants. This bourbon has been matured for a minimum of two years and features the distillery’s distinctive mash bill.

Infinity is a straight whiskey crafted at Chattanooga’s Experimental and Riverfront Distilleries. This whiskey is a blend of five-year-old, high-malt whiskies derived from various, undisclosed mash bills, which typically do not adhere to the standards of bourbon mash bills.

Founder’s whiskey offers a rich and intricate aroma, showcasing scents of dark chocolate, toasted malt, dried fruits, and gentle hints of vanilla. It encompasses subtle layers of caramel and honey, enhanced with a spiced note from the oak aging that rounds out the experience.

On the palate, the whiskey is bold and full-bodied, presenting flavors of dark fruits such as dried cherries and plums, complemented by sweet caramel, vanilla, and a hint of brown sugar. The impact of the high-malt element is clearly evident, with notes of malted chocolate and a touch of nuttiness.

The finish is lengthy, featuring a blend of spice, well-seasoned oak, and a hint of roasted malt character. This whiskey is intricately layered, and the extended aging brings forth a mature complexity that lingers on the palate. The Anniversary Blend exemplifies Chattanooga’s creative approach to high-malt bourbon, presenting a harmonious balance of sweetness, spice, and mature oak.

Chattanooga Whiskey Port Cask Finished

Part of the Barrel Finishing Series, this whiskey draws from a blend of various whiskies originating from different mash bills. The Port cask previously held White Port.

On the nose, the Port Cask finish reveals a vibrant fruitiness, with aromas of ripe plums, figs, and red berries. Additionally, there are rich undertones of caramel accompanied by notes of vanilla, cinnamon, and oak.

The influence of white port wine is evident on the palate, showcasing flavors of ripe fig, golden raisins, and berries, all enhanced by sweet toffee, caramel, and subtle hints of spice from the rye. The malt content enriches the whiskey, providing a smooth and velvety texture.

The finish presents a medium to long duration, slightly drying as the sweetness of the dried fruits gradually gives way to lingering notes of spice and oak. This particular expression is perfect for those who prefer sweeter whiskeys with a fruit-forward finish. The port cask introduces a layered complexity that balances the sweetness and spice of the bourbon while imparting a rich, wine-like character.

Chattanooga Whiskey Pinot Cask Finish

The Pinot Cask expression is also a feature of the Finishing Series, based on a blend of various whiskies, though the specifics of the blend components remain undisclosed. Each Cask Finish expression utilizes a distinct combination of whiskies.

This whiskey captivates the senses with its vibrant and aromatic profile, featuring fresh red fruit notes that include cherries, raspberries, and hints of cranberries, thanks to the influence of the Russian River Pinot Noir casks. The malt contributes a balanced sweetness enriched by subtle oak and soft vanilla touches.

The finish from the Pinot Noir brings a gentle fruitiness to the palate, highlighting red berries and light plum nuances that blend harmoniously with the sweetness of the corn and malt. Its medium body, complemented by malted barley, creates a smooth and creamy mouthfeel. A hint of rye spice elegantly cuts through the fruit profile, introducing a delicate balance with notes of cinnamon and white pepper.

The whiskey concludes with a long and graceful finish. The slight dryness from the Pinot casks is expertly balanced by lingering fruit sweetness, nuanced spice, and a whisper of seasoned oak.

The Pinot Cask Finished whiskey is both delicate and rich in flavor, presenting a complex layering where bright red fruit flavors meet underlying malt sweetness. It is a nuanced and sophisticated expression that exemplifies the distillery’s skill in cask finishing.

Grant McCracken, who is the Founding Distiller and Chief Product Officer, has announced that the upcoming Cask Finished expression will be a Triple Islay Cask Finish. This whisky will be aged using three distinct types of barrels. While the specific origins of these barrels cannot be revealed, it has been acknowledged that they are sourced from the Kildalton region of Islay. Since this area is home to only three distilleries – Ardbeg, Lagavulin, and Laphroaig – determining where the barrels come from is quite straightforward.

Furthermore, McCracken shares that Chattanooga Whiskey employed three unique peating protocols, utilizing various types of peat and different peating levels, alongside three separate mash bills for their production.

For those interested, a Chattanooga Whiskey Straight Rye Malt Whiskey is available, though it may be difficult to find. Additionally, several expressions from the Experimental Single Batch Series are exclusively sold at the Experimental Distillery.

The malt-forward bourbons and experimental finishes crafted by Chattanooga Whiskey are not only bold but also innovative, which helps the company carve out its niche in the competitive whiskey landscape. Their unique production methods, particularly the use of high malt mash bills and the solera aging process, position them as a creative and distinctive entity in the contemporary bourbon scene, delivering a variety of rich and intricate expressions. If you have yet to experience Chattanooga Whiskey, it’s certainly worth a taste.

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