The market is filled with flavored rums, ranging from the tropical fruitiness of Malibu to Kirkland’s spiced rum. For many, these sweet options represent their first foray into the world of rum and often encompass all they know about this spirit. However, Robyn Smith, the founder of rum et al and This Blog’s NEAT, suggests that rum enthusiasts should steer clear of sugary offerings. “Personally, I don’t choose to drink spiced or flavored rums, as they are usually too sweet and overshadow the intricacies that make rum fascinating,” Smith explains.

Given that rum originates from sugarcane molasses, many people mistakenly believe that it is fundamentally sweet. This isn’t necessarily true; during fermentation, yeast consumes the sugars in the liquor, effectively stripping away any inherent sweetness. The notion of rum being overly sweet likely stems from the popularity of flavored varieties that contain added sugar. For those eager to explore rum’s authentic flavor notes, which can range from vanilla and molasses to more grassy or funky elements, it’s advisable to avoid bottles with artificial flavorings.

For further reading: 13 Types Of Beer Glasses And When To Use Them

If you’re fond of spiced rum but wish to try a less sugary alternative, there are several options available. An example is Goldstone’s Spiced Rum, which forgoes added sugar or the processed form of vanilla known as vanilla essence. Instead, this spirit derives its flavor from a mix of spices like ginger, clove, and orange peel, along with real vanilla bean, resulting in a more refined and balanced taste experience.

Numerous rums are celebrated for their spicy profiles even if they don’t fall under the spiced rum category. For instance, Smith & Cross Traditional Jamaican Rum stands out with only a hint of sweetness and no added sugar. With flavors of overripe fruit, oak, and a touch of spicy cinnamon, this rum offers a complex and distinctive taste, providing a delightful experience beyond just a cloying sweetness. The universe of rum is vast, allowing you to explore beyond the added sugars while retaining the spicy and tropical notes that you cherish.

Read the original article on Chowhound.

YORK, Maine — Competing studies regarding the presence of whiskey fungus in York have set expert opinions against each other as local efforts aim to block a distillery’s proposed expansion.

A recent report from the Canadian firm Sporometrics, dated September 23, disputes a study funded by Wiggly Bridge Distillery from earlier this year, which asserted that there was no whiskey fungus (Baudoinia) detected via DNA analysis near its location on Route 1. The new report, written by Richard Summerbell, has been presented by residents to the town Planning Board, which is currently evaluating the distillery’s proposed expansion plans.

Summerbell’s findings criticized the study by the University of New Hampshire for allegedly failing to utilize appropriate methods and for not taking into account several factors that might lead to whiskey fungus being overlooked. He characterized the claim that the study’s techniques were dependable as “grossly inaccurate.”

The DNA study commissioned by Wiggly Bridge was carried out by a microbial ecologist at UNH. Serita Frey, the professor who conducted the distillery’s DNA study, has since issued her own letter countering Summerbell’s allegations.

“(Summerbell’s) detailed criticism diverts attention from the absence of DNA-based proof of Baudoinia in York,” Frey mentioned in her reply.

More: York Beach lifeguard chief resigns after ignored calls for action on public drinking

There is growing worry among residents that Baudoinia, a dark fungus that flourishes on ethanol vapors, could proliferate if the distillery’s proposed expansion is granted.

The initial attempt by the distillery to expand was turned down by the Planning Board due to worries regarding the fungus and the town’s vapor emissions regulations. Currently, the distillery is looking to construct a similar storage facility for items other than aging whiskey, along with providing space for a kitchen.

Prior to the DNA study commissioned by the Wiggly Bridge, the town conducted its own study in 2023. This research involved Tora Johnson, a geographer from the University of Maine, who found that Baudoinia was identified using microscopy, suggesting that the distillery was likely the source of the findings.

In contrast, the UNH DNA study led by Frey determined that Baudoinia could not be identified through microscopy and necessitated DNA analysis instead. Amanda Woods, whose husband, David Woods II, along with his father, David Woods, established the distillery, asserted in September that the study offered an “undeniable answer” regarding the presence of whiskey fungus in the vicinity.

A resident named Adam Flaherty, who is an outspoken opponent of the distillery’s expansion, contacted Summerbell from the Ontario-based company Sporometrics following the DNA study’s report, which found no traces of Baudoinia.

“I reached out to (Summerbell) to gain clarity on the DNA report, hoping to understand why the findings could differ so significantly,” Flaherty mentioned. He also noted that he has not incurred any costs for Summerbell’s response thus far.

Summerbell pointed out a critical flaw in Frey’s report: the lack of a proper positive control. He contended that Frey’s choice of a “known fungal standard” as a positive control implied that any fungus could be randomly chosen.

“This is unreasonable,” Summerbell remarked. He emphasized that positive controls should consist of a field-collected sample that has been demonstrated to contain Baudoinia.

Summerbell observed that certain technical biases could obscure the detection of specific fungal community members while exaggerating the prominence of others, especially when employing methods akin to those in the Frey study. He highlighted several potential biases in Frey’s testing methodology, including DNA extraction bias, which suggests that some fungal materials might not release their DNA in proportion to how abundant they are.

Summerbell expressed that the sample sites were “far from optimal” for discovering Baudoinia. He noted that many of the organisms that were prominently detected had names that seemed “so implausible as alternative explanations for Baudoinia-like growth that, to the mycologist, the data… appear to function as an inadvertent smokescreen obstructing explanation of the original Baudoinia findings.”

Summerbell disputes the assertion that Baudoinia is untraceable through microscopy. He pointed out that Baudoinia is the unique fungus capable of starting blackening colonization on surfaces such as a glass tabletop or the windows and rooftops of cars when exposed to airborne ethanol from dewfall.

Community members have posted photographs showing dark substances on the sides of buildings in proximity to the distillery, including the nearby REMAX building.

More: Lawyer weighs in on whether York should buy Long Sands Beach for $4M

Amanda Woods mentioned that Wiggly Bridge received a reply regarding Frey’s DNA study from Flaherty the evening prior to the Planning Board meeting on September 27.

According to her, Frey responded to Summerbell’s critique within a day.

In his review, Frey emphasized that Summerbell’s own acknowledgment that microscopy alone is insufficient for the definitive identification of Baudoinia is the key takeaway.

Frey pointed out that Summerbell had not traveled to York while evaluating her study. She argued that Summerbell’s claim regarding the flawed positive controls in her research demonstrated his understanding was not in line with the current advancements in environmental metabarcoding.

Additionally, Frey contended that it was inconsistent to argue that a positive control must be a field-sourced Baudoinia sample when the objective of the study is to demonstrate the absence of Baudoinia. During their sampling expedition in York, she noted they observed no locations showing clear signs of extensive colonization by the “sooty mold” growth typical of Baudoinia.

“He appears to imply that to demonstrate the absence of Baudoinia at a certain location, one must first have gathered and recognized Baudoinia from that location,” Frey stated. “This is, in our view, evidently illogical and unscientific.”

Members of the Planning Board indicate that they do not plan to address the whiskey fungus reports during their discussions, as the present application does not pertain to the storage of aging barrels. The board made no determination regarding the suggested expansion and postponed the application to a subsequent meeting.

During public commentary on Sept. 27, Flaherty and other residents urged the Planning Board to reject the proposed expansion. He voiced concerns that the town should look into whether the distillery is breaching local vapor emissions regulations.

The code enforcement office responded with “no” when inquired if there was a violation, in an email presented to the Planning Board. Town planner DeCarlo Brown clarified in the Thursday meeting that “no” only indicated that a violation was not present at that moment but did not confirm whether the town has conducted any further investigations.

At the same time, Wiggly Bridge and its surrounding community are voicing their concerns about a citizen petition that will be on the ballot on November 5, which aims to impose new restrictions on the locations of distilleries. The proposed ordinance would mandate that distilleries must be at least 400 feet away from residential units and situated on a minimum of 25 acres of land.

In response, Wiggly Bridge has initiated a counter campaign against this petition, even organizing a launch event at their historic barn facility on Sunday, where they distributed signs to supporters. They have referred to the petition as a direct assault on local businesses.

“This ordinance is not simply detrimental to us,” stated the business in a press release. “Such a referendum poses a threat to small businesses everywhere.”

This article originally appeared on Portsmouth Herald: Dueling studies clash: Wiggly Bridge Distillery whiskey fungus debate

Ketel One Espresso Martini

October 4th marks National Vodka Day, providing an excellent opportunity to delve into the versatility of this beloved spirit. With its clean and neutral flavor, vodka seamlessly blends into a wide range of cocktails, whether you’re inclined towards traditional recipes or eager to experiment with fresh concoctions. From straightforward mixers to imaginative creations, these vodka cocktails will enhance your celebration.

Vodka reigns supreme in the spirits industry, accounting for nearly one-third of all sales, as reported by the Distilled Spirits Council. This success is significantly fueled by the rising trend of flavored vodkas, which now capture around 21% of the market share. With options that vary from spicy blends to zesty citrus and decadent vanilla, these flavored vodkas offer consumers diverse ways to savor this spirit.

Whether you’re aiming to put a spin on a classic cocktail or wish to discover a new favorite, these beverages simplify the process of getting creative.

Five-Star Gold Martini from The Setai Miami Beach

Located in Miami Beach, this exquisite cocktail features a blend of rare components such as Louis XIII Cognac and Inniskillin Ice Wine, creating an indulgent experience with a glamorous flair. This lavish martini is truly a delight.

Ingredients:

Instructions: Combine all ingredients in a mixing glass. Add ice and stir until well chilled. Strain into a coupe glass. For a luxurious touch, garnish with a sprinkle of 24-carat edible gold flakes.

Wingman Collins

This contemporary take on the traditional Tom Collins combines refreshing mint tea and zesty lemon for a vibrant flavor experience.

Ingredients:

Instructions: Combine all ingredients in a shaker with ice. Strain into a Collins glass filled with fresh ice, add club soda on top, and finish with a garnish of lemon and a cherry.

New Amsterdam Vodka

This invigorating take on the traditional Moscow Mule combines the zesty kick of ginger beer with the smoothness of New Amsterdam vodka and a hint of lime. Quick to prepare, this cocktail is perfect for both a cozy night in and a laid-back gathering with friends. The addition of mint and lime as garnishes adds a refreshing touch, making the flavors delightful to savor.

Ingredients:

Instructions: Combine the ingredients in a mule mug filled with ice and stir to mix and chill. Finish off with a garnish of lime and mint.

Cosmos from Pegasus Distillerie

This classic, fruity cocktail presents an ideal blend of sweetness and tartness, enhanced by a splash of lime that pairs beautifully with the cranberry and vodka.

Ingredients:

Instructions: Combine all ingredients with ice and shake until thoroughly chilled. Strain the mixture into a chilled martini glass. Finish with a twist of lime peel and a dash of lime zest for garnish.

Blackberry Sage

A rich and fruity cocktail with a hint of earthiness from the sage, balanced by the brightness of lemon juice and bubbles.

Ingredients:

Instructions: Shake vodka, lemon juice, and syrup with ice. Strain into a glass, top with champagne, and garnish with baby’s breath.

For Blackberry Sage Syrup: In a bowl, mix one cup of blackberries, one cup of sugar, and fresh sage. Allow it to sit for over 30 hours, then strain and store the syrup.

Spicy Tamarita from Smirnoff

This is not your typical margarita—the addition of tamarind provides a tangy edge, while lime juice and agave harmonize the flavors perfectly. A dash of heat from a jalapeño garnish adds liveliness without overwhelming the palate. If you enjoy a bit of spice, this cocktail offers a delightful way to enhance the flavor, all topped off with a Tajin rim for an extra burst of zest.

Ingredients:

Instructions: Combine all the ingredients in a cocktail shaker. Strain the mixture into a double old fashioned glass filled with fresh ice. Add a garnish and serve immediately.

Ketel One Espresso Martini

Experience a luxurious and velvety espresso martini, ideal for coffee enthusiasts seeking a spirited twist in their drink. This cocktail, featuring vodka, espresso, and coffee liqueur, offers intense flavors balanced with a hint of sweetness.

Ingredients:

Instructions: In a shaker filled with ice, combine all ingredients. Shake thoroughly and strain into a chilled martini glass. For garnish, place three coffee beans or some orange zest on top.

Pau Maui Vodka

Skip the mimosas and try this delightful brunch cocktail that introduces a zesty twist with apple cider vinegar. The fresh juices from pineapple and lemon create a bright blend that perfectly counterbalances the tang.

Ingredients:

Instructions: Combine all ingredients in a shaker tin. Add ice to the shaker and shake vigorously for 6 to 8 seconds. Strain the mixture over ice cubes or a large rock cube. Garnish with a fresh cubed pineapple on a skewer (or dried, if preferred) and a piece of candied ginger.

Cafe Con Party

If you enjoy coffee with a twist, this cocktail featuring horchata-flavored vodka serves as a delightful dessert in a glass, boasting the luscious flavors of cold brew and cinnamon.

Ingredients:

Instructions: Combine all ingredients in a pint glass. Swizzle with crushed ice until frosty. Garnish with a cinnamon stick and dust with chocolate.

Ginger Passion Fruit Martini

A tropical and spicy martini with notes of cranberry and passion fruit, finished with a sprinkle of chili flakes.

Ingredients:

Instructions: Shake all ingredients with ice and serve in a martini glass. Garnish with chili flakes.

Cran-Blackberry Mule from Nixie

This zero-sugar mule delivers a bold ginger kick while harmonizing the sweetness of cranberries and blackberries. Ideal for the fall season, it’s both light and refreshing.

Ingredients:

Instructions: Muddle blackberries in a glass. Incorporate cranberry juice, lime juice, and vodka. Finish with Nixie Ginger Ale. Adorn with fresh mint and frozen cranberries.

Grey Goose Martini

Elegance is timeless, just like a classic Grey Goose Martini, presented in a smooth, frosted glass along with a solitary olive or a twist of lemon, embodying minimalist sophistication. The straightforwardness of the martini echoes the chic yet subtle fashion trend.

Ingredients

Instructions: Combine Grey Goose, vermouth, and bitters in a cocktail shaker filled with ice. Stir thoroughly and strain into a chilled martini glass. Finish with a twist of lemon as a garnish.

A refreshing tropical twist on a spritz, this cocktail blends the tangy flavor of cranberry juice with the effervescent sweetness of Prosecco.

Ingredients:

Instructions: Fill a wine glass with ice. Pour in vodka, triple sec, and cranberry juice. Stir gently and finish with Prosecco. Garnish with orange zest and cranberries.

Sunset Martini by Eunice Silva

A vibrant, cherry-driven martini with a refreshing citrus kick, ideal for enjoying at sunset.

Ingredients:

Instructions: Shake all ingredients with ice, strain into a martini glass, and finish with a brandied cherry as a garnish.

Ribbons and Bows Galore from St. Germain

The Ribbons and Bows Galore cocktail offers a light and floral experience, making it a wonderful choice for special celebrations. The St-Germain elderflower liqueur adds a gentle sweetness that complements the crisp vodka foundation, while a touch of lemon juice delivers a refreshing zing. For an extra touch of sophistication, consider garnishing with edible flowers. This cocktail is easy to prepare, yet it presents and tastes as if crafted by a skilled bartender at a high-end bar.

Ingredients:

Instructions: Begin by combining the St-Germain, vodka, freshly squeezed lemon juice, and sugar syrup in a cocktail shaker. Add a generous amount of ice and shake the mixture vigorously until it reaches a nice chill. Once chilled, fine strain the cocktail into a cool coupette glass. To enhance the aroma, gently twist a piece of lemon peel over the drink to release its oils, then discard the peel. Optionally, finish with a garnish of edible flowers.

Wandering No.9 by Derrick Turner

This cocktail blends tropical and floral elements with the exotic tastes of lychee, coconut, and hibiscus, resulting in a captivating hue derived from butterfly pea tea.

Ingredients:

Instructions: Combine all ingredients with ice, then strain into a rocks glass filled with fresh ice. Finish by garnishing with crushed hibiscus flowers.

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A bloody mary is the perfect in-flight drink with a kick.

Flying can be stressful, and while airplane food has seen improvements, the drink choices remain fairly traditional: beer, wine, and a basic rum and Coke. However, with a little creativity, the small bottles and limited mixers available at 35,000 feet can be transformed into something more enjoyable.

Whether you’re looking to make your confined seat a tad more comfortable or wish to impress your seatmate, here are a few cocktails you can easily mix mid-flight with what’s available.

There’s something about being in the air that makes a bloody mary taste even more delightful. It’s a cocktail that seems tailor-made for airplanes—savory, satisfying, and simple to put together. Most airlines carry tomato juice and vodka, and if you’re fortunate, you might even get a splash of hot sauce or a pepper packet. Here’s what you’ll need:

Ingredients you will require:

Instructions to prepare:

And there you have it, a refreshing bloody mary to enjoy while soaring in the sky.

Even if you don’t have grenadine for a complete tequila sunrise, you can effortlessly blend tequila with orange juice for a straightforward, sunny refreshment that truly satisfies.

Essential Ingredients:

Preparation Steps:

This refreshing cocktail boasts a vibrant citrus flavor, perfect for sipping while you’re in the air.

If you’re in the mood for something rich and satisfying mid-air, give the white Russian a try. Even though fresh cream isn’t available on flights, you can substitute it with coffee creamer packets that airlines commonly provide.

Ingredients required:

Instructions for preparation:

This concoction is akin to a delightful dessert beverage that you can savor while soaring through the skies.

For those who appreciate beer but are eager to try something different, consider crafting a invigorating shandy. Combine beer with a splash of lemonade or soda for a light and refreshing alternative that’s perfect for times when you’re craving something beyond regular beer.

Essential Ingredients:

Preparation Steps:

This refreshing beverage introduces a delightful sparkle and a hint of sweetness, enhancing your typical beer experience.

For a refined and comforting option, consider blending your in-flight coffee with a small serving of cognac or brandy. This choice is ideal for extended journeys when you’re looking for an extra boost in flavor.

Ingredients Required:

Preparation Steps:

This unique blend is ideal for sipping after a meal or to ease the discomfort during a long flight.

If you’re in the mood for a cocktail that delivers a satisfying kick yet can be effortlessly prepared while traveling, consider a whiskey ginger. Ginger ale is commonly available on flights, and securing a small bottle of whiskey is quite simple. This timeless pairing is perfect for occasions when you desire something straightforward yet impactful.

Required Ingredients:

Preparation Steps:

This beverage offers a refreshing taste with a slight kick, perfect for those lengthy flights.

If you find yourself yearning for a taste of the tropics while on a long-haul journey, a homemade rum punch can infuse some vacation spirit into your limited seat area. Most airlines tend to have orange juice on hand, possibly some cranberry juice, and of course, rum. By mixing these ingredients, you can whip up a fruity, punchy drink that stands out from the usual selections.

Ingredients you’ll require:

Steps to prepare:

While you may not be at the beach, you can still enjoy a refreshing drink from your seat in coach.

This one takes a little imagination, but you can successfully create a DIY old fashioned even when you’re soaring at 35,000 feet. If you’ve brought along some sugar packets and can snag a mini whiskey, you’re already on your way. Just include a dash of water or club soda and give it a stir.

Essential Ingredients:

Preparation Method:

While it may not be flawless, this is a commendable effort to craft a classic cocktail in an unusual environment.

Creating drinks while flying requires simplicity. With limited ingredients and basic tools, a bit of creativity can transform your in-flight experience from a mundane soda or beer to something more enjoyable. Keep in mind that moderation is important; there’s nothing worse than landing at your destination feeling unwell due to overindulging in cocktails during the flight.

The next time you’re on a flight, take a moment to explore what’s on offer and think outside the box. You may discover that your seat feels a bit cozier with a homemade cocktail in your hand!

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