Lemmy’s Ashes Enshrined at Rainbow Bar & Grill in LA: Motorhead Whiskey Launch Commemorates The Event
The late Motorhead frontman Lemmy Kilmister’s ashes are set to be “enshrined” at his favorite spot, the Rainbow Bar & Grill in Los Angeles.
There will be a ceremony held at the renowned venue on Friday, April 19, which will also include the introduction of a new Motorhead Whiskey.
The announcement was made by the Rainbow Bar & Grill through a sequence of social media posts.
One of the posts stated: “Please join us as we enshrine Lemmy’s ashes at the Rainbow Bar & Grill. We also request your presence to commemorate Lemmy and Motorhead with the reveal of the brand new Motorhead Whiskey.”
Lemmy was a regular at the famous pub and gig venue, where he is already immortalised by a life-size bronze sculpture. Also, the patio at at Rainbow was re-named ‘Lemmy’s Lounge’ in his memory.
The singer and bass player died in on December 28, 2015, at the age of 70.
It was later revealed that he had arranged for some of his ashes to be sent to some of his closest friends after his death. The ashes were delivered in bullet casings.
The bullet stunt was revealed by Riki Rachtman, a former host of MTV show Headbangers Ball. Rachtman shared a photo of the bullet via his social media. The casing was engraved with the name ‘Lemmy’ and placed on a black cushion in a transparent box.
Rachtman captioned the post: “Before his death Lemmy asked for his ashes to be put in some bullets and handed out to his closest friends.”
Now the Rainbow has confirmed some of the remaining ashes will have a place at Lemmy’s favourite haunt.
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Achieving the Perfect Homemade Vodka Sauce: A Chef-Approved Ratio Revealed
Vodka sauce should be near the top of your pasta repertoire. It’s easy to make, incredibly versatile, and never fails to punch above its weight in flavor. Here to help us fine-tune our vodka sauce ratios is Vincent Benoliel, owner of Pasta Corner restaurants in New York City and Los Angeles (and the upcoming Savta in NYC, opening in late February).
When asked what the right amount of vodka to use is, Benoliel told us, “You can use the 85-15 rule: 85% of the tomatoes, cream, and other ingredients vs. 15% of vodka.” When making a classic penne alla vodka dish, crushed tomatoes are the base while heavy cream adds substance. If you’re having trouble wrapping your head around the math, start by translating everything into the same measurement system. Since canned tomatoes tell you how many ounces are inside, measure the vodka and other ingredients in ounces to stay consistent and simplify the math.
“It’s typically around a fluid ounce of vodka per serving of sauce before it’s cooked,” Benoliel explained. While it may seem like alcohol is added to secretly get the whole family drunk, that’s not what the booze in your vodka sauce is actually doing to the taste. Benoliel said, “The alcohol evaporates during the cooking. If the sauce tastes too strong, it should be cooked a bit longer.”
Read more: 26 Types Of Pasta Sauce Explained
If the alcohol evaporates (and vodka is essentially flavorless anyway), what’s the point of adding it in the first place? Well, there’s more to vodka than just alcohol. Benoliel explained, “The impact is subtle, but it’s definitely there. The alcohol adds a bit of a punch to the sauce while balancing nicely with the fruitiness of the tomatoes — it’s a good flavor enhancer.” On top of flavor, vodka also contributes to the texture of the sauce. You end up with an iconically smooth sauce ready to slather itself on any pasta you like.
While any vodka will technically work, the best vodka for pasta sauce may not be what you’d expect. Your quadruple-filtered small-batch craft vodka is definitely a treat on its own, but you may want to think twice before cooking with it. Not only will most of it evaporate but its subtle flavors and smooth finish aren’t going to transfer to the dish as well as you might think. A bottom- or middle-shelf vodka will get you the same results at a fraction of the price.
Read the original article on Tasting Table.
Minnesota’s New Bill: Stronger Beer to be Sold in Convenience Stores
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ST PAUL, Minn. — For years, the fight to sell stronger beer in Minnesota convenience stores has constantly met defeat. However, a new bill at the Capitol aims to revolutionize the existing law.
As it stands, majority of alcoholic beverages are only sold in liquor stores — only a type of beer known as “three-two beer,” orbeer containing just 3.2% alcohol by weight or 4% by volume, is permitted in other outlets such as grocery and convenience stores.
Minnesota remains as the final state with a three-two law, a law supporters deem as outdated. They believe the bill would afford consumers more choices. On the other hand, critics maintain that people do not have trouble acquiring alcohol and this change will ultimately harm small businesses.
“The amendment, in certain ways, is quite basic,” delineated Bruce Nustad, president of the Minnesota Retailers Association. “We just want to see a touch more clarity, convenience and options for consumers and beer producers.”
Nustad’s group, which represents around 1,200 stores, advocates that it’s high time to update a law, deemed as a relic of prohibition, which confines the sale of alcoholic beverages solely to liquor stores.
The bill underwent its initial scrutiny on Tuesday within the Senate Commerce and Consumer Protection committee, which governs liquor laws. Senate Commerce Committee Chairperson, Matt Klein, contended that the public craves high-quality, local beers that are already available for sale at community baseball matches and, from 2017 onwards, seven days a week.
Opinion contradicts, however, as Jennifer Schoenzeit, the proprietor of Zipps Liquor in Minneapolis, argued, “In essence, this bill hinders the small-scale operators, creating an unequal competitive scenario.” She maintains that permitting the sale of alcohol everywhere is an unnecessary move and that approximately 220 grocery and convenience stores already stock and sell strong beers.
Brandt Erwin, representing Minnesota Beer Wholesalers, added that “There’s no research indicating that access to alcohol poses a problem for Minnesota consumers.”
The issue has been presented to the legislature for numerous years — and every time it has gotten stuck. Nustad is optimistic that this year will bring about a change, particularly as the preferences of consumers are continually changing.
“There will inevitably be this shift in Minnesota at some point; we are hoping it comes sooner rather than later,” expressed Nustad.
The grocery and convenience stores that are given permission to sell stronger beer can do so due to a variety of factors, including selling the products in separate areas with individual entrances, and the rule that each store chain can only obtain one license per city.
The proposed bill would also delegate to each city the decision to even offer a license to those stores wanting to diversify their inventory.
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Discover Three New Natural Wine Bars in San Jose, San Anselmo and El Cerrito
Over the past decade or so, natural wine bars have proliferated around the Bay Area, clustered mainly Oakland and San Francisco but slowly spreading to other communities in the region. Here are three wine bars to try that have opened within the past year in San Jose, San Anselmo and El Cerrito.
So what is natural wine? “The best way to think about naturalness in wine is as an ideal: wine made from grapes with nothing added and nothing removed,” says Aaron Ayscough in The World of Natural Wine: What it is, Who Makes It, and Why it Matters (Artisan, 2022). There are levels of “naturalness,” of course, but generally speaking, these wines have some or all of these characteristics: They’re produced from organically-farmed grapes, fermented in native yeasts, contain no or very low levels of sulfites or other additives, and have not been fined or filtered.
Here’s where to taste them:
As it nears its first anniversary, Steven and Ann Huynh’s wine bar is all about inclusion and accessibility. Steven’s Asian American upbringing didn’t include much exposure to wine or to the etiquette and knowledge expectations he says often accompany a traditional wine tasting.
“Natural wine, for me, breaks down those barriers,” he says. “It doesn’t really have a barrier to entry – you don’t need to know anything about grapes or wine varietals. (You can) have a fun experience, where you can learn if you want or just drink a good product and enjoy your time out.”
They even have a Goodtime Bar Run Club, so you can get your exercise in first.
What to try: Made with organic viognier grapes, the 2021 Les Parcelles Pétillantes Bouteillou from France’s Les Chemins de Bassac is sparkling and refreshing. Pair it with the arancini ($14), made with Japanese curry, kimchi mayonnaise and fontina cheese and topped with nasturtium leaves.
Details: Opens at 4 p.m. Monday and Wednesday-Friday and 2 p.m. weekends at 30 Fountain Alley #160 in San Jose; goodtimebarsj.com.
The atmosphere is electric and the fireplace cheerily lit at a wine and low-ABV cocktail bar this fine Saturday evening. This bar, which opened in December, is known for its specialty in natural wines and sophisticated food to complement them.
This lovely spot, nestled within the town’s legendary Cheda Building (dating back to 1911), features wall-to-wall windows. In 1914, the structure was transformed into San Anselmo’s first movie theater, and over the years, it hosted a variety of businesses, including drugstores, a lounge, and an office. Today, it has transformed once again and is known as Voyage Bar, adorned with elegant reclaimed Douglas fir, redwood accents, and vintage lighting fixtures.
What to try: Although the menu is subject to rotation, the roasted root veggies dish ($15) is a delectable dish to share. A lively debate may ensue among your group over the difference between Romesco and Romanesco, as both are present in the dish. (Note: Romesco refers to a Spanish style tomato-based sauce while Romanesco is a cruciferous vegetable with a distinct geometric appearance.) A chilled red wine like the refreshingly unique blend of zinfandel and carignan from Glassmaker, produced in Mendocino, is recommended. Alternatively, the COS “Nero di Lupo”, a light and smooth biodynamic red from Sicily, is worth a try.
Details: Voyage Bar is open daily from 5 to 10 p.m., except on Tuesdays. It is located at 500 San Anselmo Ave. in San Anselmo. More information can be found at voyagebar.com.
Banter impresses with its modern, yet retro vibe. Launched a year back by Claire Sullivan and Devin Hohler, the facade might fool you into thinking it’s just another store. However, once you cross the threshold, you are treated to a spectacular throwback to the ’80s – complete with old-age music posters, daring wall coverings, and a communal assortment of VHS cassettes and vinyl disks. Not to miss, the back room sports an old-school, coin-operated pinball machine.
The bar’s offerings include a changing array of natural wines. You might want to try their flight of three half-glasses that comes for $22 – a value-for-money way to experience several flavors. Their menu is a concise collection of petite servings, featuring meats, cheese, hummus, and anchovies coming at a reasonable price of $14.
Must-try: Give the Oest Wines “Ruckus” a shot – it’s a light bubbly red. The Guignier Beaujolais Villages Gamay from France is an exquisite bouquet of fruitiness and fragrance. For the adventurous, they’ve got an eccentric orange Artana Rkatsiteli from Georgia, meant for the unflinching who don’t mind terms like “vegetal” and “funky”. Just in for a quick bite? Combine it with a slice of Acme’s “hella wet” levain bread for $5, served with salted butter from Straus.
The Basics: Banter is open from 4 to 9 p.m., Tuesday through Saturday, located at 10368 San Pablo Ave., El Cerrito; banterwine.com.
Mike Love from Beach Boys Kicks off New Family-Owned Rum Venture
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SAN DIEGO — For countless individuals, the Beach Boys’ music forms an integral part of their childhood memories.
In this Zevely Zone, I made a trip to Mission Beach to share some time on the sand with a true legend.
San Diego is renowned for its sunlight, surf, and sandy beaches, elements brilliantly translated into popular hits by Mike Love, co-founder of the Beach Boys. If San Diego is your hometown, you would probably remember the captivating Beach Boys concerts following Padres games.
Mike revisits our shores to advertise his newly launched, family-owned rum brand. On March 19, Club Kokomo Spirits, a company acclaimed for their award-winning canned cocktails, introduced an exclusive line of premium artisanal rums.
Mike once resided in San Diego. Notably, when the Beach Boys launched Pet Sounds, their album cover was shot at the San Diego Zoo.
“Our songs continue to warm hearts, drawing thousands to our concerts,” Mike stated.
In 2010, while the Beach Boys were on a strenuous national tour, Mike’s spouse, Jacquelyne, reminisced about a memorable date they had in New York City. “We were lucky to have a rare night off,” she said. “If he’s not sipping red wine, champagne, or an occasional beer, Mike has a penchant for mojitos. I teasingly call him my mojito snob.”
Legend tells that Mike was served the ideal mojito that night, which motivated him to create his signature “Koko” Mojito.
“This is how it all started,” said Brian Love.
Mike’s son presented us with a variety of their canned cocktails and the family’s latest innovation. “This is launching new this year, these are the three bottles of rum that we are doing,” said Brian.
Club Kokomo Spirits are developed in San Diego and Seven Caves Distillery. The distilling processes are managed by Geoff Longenecker, the founder and owner of small batch distillery Seven Caves Spirits.
Who makes the best mojito in the Love family?
“Oh, debatable,” said Brian. While Brian and Jacqueline, went head-to-head in a mojito mix-off, I asked Mike about marketing regarding a jingle for the rum. “Well, the jingle we did in 1988 went to number one it was called Kokomo, so that’s the jingle,” said Mike.
As for the winner of the mother-son mojito taste test, Mike closed his eyes and took of sip of both cocktails. “They are both good,” he announced. The 82-year-old Beach Boy is still creating harmony that’s music to our ears. “We want it to have the best vibrations possible,” said Mike. “Cheers!”
Club Kokomo Spirits produces award-winning rum and gin-based ready-to-drink (RTD) cocktails and now a new line of artisan crafted bottled rums. The company prides itself on using high-quality ingredients, including natural sugars and flavors. For more information, visit www.clubkokomospirits.com. Kokomo topped the charts in countries around the world, hitting #1 in the US and Australia.
WATCH: The Beach Boys in San Diego 1976
New York Native Unveils Wine Label Before Debut Season with the New York Yankees
Today—March 18th—marks the debut of Le Carénage, a California-based wine project spearheaded by award-winning MLB pitcher, Marcus Stroman. After making his Major League debut and taking MLB by storm back in 2014, Marcus quickly fell down the wine rabbit hole thanks to his generous veteran teammates who would regularly bring captivating bottles of wine into the clubhouse to share. This season Stroman joins the New York Yankees for the first of a two year contract, signed in January 2024.
Le Carénage’s inaugural wines include a Provence-inspired rosé, a refreshing Sauvignon Blanc, and a classic Knight’s Valley Cabernet Sauvignon.
Click here to acquire Le Carénage inaugural release wines by joining the mailing list
Courtesy of La Carénage
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Le Carénage Rosé is inspired by the great pink-hued wines of Provence. Crafted from a blend of 51% Cinsault and 49% Mourvèdre, fruit for this refreshing, acid-forward wine hails from responsibly-farmed vineyards planted in Lodi. At just 12.9% ABV, the wine’s light-on-its-feet nature makes it ideal for sipping all day long. 490 cases were produced.
Le Carénage Sauvignon Blanc hails primarily from Napa County, with a hint of Sémillon thrown in for good measure. At 12.1% ABV, the wine is easily enjoyable with or without food, though its pronounced acidity is undoubtedly a perfect match for freshly shucked oysters and pungent goat cheeses. 120 cases were produced.
The Le Carénage Knight’s Valley Cabernet Sauvignon is the first of three single-vineyard Cabernet bottlings to be released, and shows the best of what Sonoma County has to offer. Packing all the dark-fruited and cassis notes, while staying light, nimble and ready to enjoy with minimal aging. At 12.9% ABV, this wine represents a balanced, fresh and classic Cabernet that harkens back to how wine was made in Napa and Sonoma back in the heyday heralded vintages of the ‘70s and ‘80s. 580 cases were produced.
Future plans will bring two additional Cabernet Sauvignons to the line-up: the two single-vineyard Napa Cabernets will serve as the project’s higher-end Reserve bottlings, produced from Glass Rock Vineyard in the Coombsville AVA and a prestigious site in the heart of Oakville.
Matt Naumann, owner of Newfound Wines and previously the winemaker for Wade Cellars, is the proud hands behind the bottles at Le Carénage. Naumann’s winemaking philosophy is rooted in working with the best vineyards possible and allowing the fruit to speak for itself.
Click here to acquire Le Carénage wines by joining the mailing list
Marcus is a native of New York who didn’t discover his love for wine until later in life. He went to Duke University and was selected by the Toronto Blue Jays in the 2012 draft. Marcus began his professional career in 2014 and since then has played in both New York for the Mets and Chicago for the Cubs. This season he will be returning to his hometown, having signed a multi-year contract with the New York Yankees. He discovered his passion for wine after sharing many bottles with his fellow teammates, falling in love not just with the drink itself, but also the camaraderie and joy it brought to their gatherings.
Marcus started making regular visits to wine regions from his Florida offseason base in 2015, frequently jetting off to the West Coast. His appreciation for Napa Cabernet evolved into a love for the great wines from Old World locations like Bordeaux, Barolo, and Tuscany. As his passion for wine grew, Marcus set out on a mission to make wine more down-to-earth and easy to access, all without reducing the quality in any way.
A special thank you to Marcus for taking the time from his jam-packed Spring Training schedule to record video responses to my interview questions.
Experience the Unique Blend of Tangy Tomato Sauce & Pepperoni in This Frozen-Pizza-Flavored Beer!
It’s hard not to love the combination of pizza and beer, but what about pizza in beer?
That’s exactly the inspiration behind I(Pizza)A, a new collaboration between the frozen-pizza brand Tombstone and New Belgium Brewing Co.’s Voodoo Ranger IPA.
Voodoo Ranger’s I(Pizza)A certainly isn’t the first food-flavored beer, but it might just be the most savory. Available just in time for National Beer Day on April 7, the beer incorporates all the flavors of a freshly-baked Tombstone pizza. There’s the crispy crust, tangy tomato sauce, and savory herbs and spices. And what would a pizza-inspired beer be without a pepperoni kick?
Although Voodoo Ranger’s I(Pizza)A won’t be available until National Beer Day, from now through April 7 you can sign up to win a free four-pack and a Tombstone pizza. You can enter the contest by visiting VoodooRanger.com.
For those who’d rather try their luck at purchasing a pack, keep in mind that the beer will only be available in select markets for a limited time. Oh, and that four-pack will cost you about $50.
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To no surprise, people have a lot to say about the pizza-flavored beer. An Instagram post from Voodoo Ranger announcing the boozy collaboration is up to nearly 2,000 comments from fans who are confused, excited, and intrigued.
“I don’t know how to feel about this one,” one person admitted.
Some people aren’t convinced that the beer isn’t an elaborate April Fools’ Day trick.
“Y’all early for the April fools,” read one comment.
Are you brave enough to try a pizza-flavored beer?
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Review on NY Distilling Co.’s Jaywalk Straight Rye Whiskey
Whiskey from New York state and New York City often invokes an image of rye before anything else. Rye cultivation and the subsequent distillation of rye whiskey have been significant in the Empire State’s history, owing to its climate that is favorable for growing hardy rye grain. Recently, the state’s distilling industry has been striving to fine-tune this legacy into a unique style, termed the “Empire Rye.” This term indicates that the whiskey must be distilled from at least 75% New York state-grown rye. Despite the lack of federal support, this definition is propelling numerous small distilleries to innovate, sometimes with neglected or revived rye varietals. An example includes the NY Distilling Co., located in Bushwick since 2011, focusing on producing spirits in NYC. Their latest Jaywalk Rye Whiskey series unveils a rye varietal rarely seen in the industry, Horton Rye.
This distillery was previously known for producing their Ragtime Rye whiskey, a younger product also made with NY-grown grain. Reflecting on the fact that the Ragtime Rye is no longer among the products listed on their website, it could be inferred that the new, more mature Jaywalk series is the successor, repackaged to better portray the company’s mission.
The Jaywalk series includes three distinct expressions: a “standard” straight rye at 92 proof with an impressive 6-8 year age statement, a bonded variant at 7 years and 100 proof, and a rare “Heirloom Rye” variant that is cask strength. Each of these is distilled from a mash bill of 75% New York rye, 13% New York corn, and 12% malted barley. The highlight of the series, however, is the unique rye grain itself. The mash bill merges Field Race rye, previously used in the Ragtime Rye, and the newly accessible Horton rye. The Horton rye is an heirloom varietal dating back to 17th century New York. It was almost wiped out before the NY Distilling Co. partnered with Cornell University’s College of Agriculture resurrect from seeds. The five-year revival began in greenhouses, transitioning to fields, and resulted in a rye that added special flavors to their whiskeys.
What we are looking at with the Jaywalk Straight Rye Whiskey is a well-aged, 92 proof rye expression with an extraordinary grain history. The $50 MSRP stands out too, considering it’s a huge bargain for a 6-8 year old rye from a craft producer. That price point for such well-aged rye from mainstream producers is already a kick. If it’s from a craft distillery, it’s an even bigger steal. As an aside, although I generally don’t dwell on package design or aesthetics, the octagonal bottles strike me as particularly elegant.
So let’s dive into the tasting.
The aroma of this rye represents a mix of familiar and more unique elements. The peppery notes common in rye whiskey are visible, yet they are coupled with a more earthy-sweet feature that isn’t found as often. The fragrance can be a bit musty intermittently, yet it is nicely balanced between sweet deep caramelized toffee and complex herbal/floral tones. Along with that, I’m also sensing pine, rye bread, and a distinct touch of mint. There are indeed many flavors, however, identifying all at first can be difficult.
Upon tasting, the mint resurfaces substantially, coupled with milk chocolate creating a hint of mint chip ice cream. The pure rye grain flavor merges with cracked pepper and also a peach/apricot fruitiness, mixed with a sweet, minty herbal character. However, the savory overtones of tobacco and cigar wrapper, in addition to damp grass, generate a more intricate profile. The flavor spectrum of this grain ranges from fruity, herbal to sweet which is absolutely captivating. Even at this proof point, the flavor is quite strong, punching a bit beyond its expected proof. If had to take a blind test, I would probably presume this to be 100 proof or even higher, considering the boldness of its flavors.
In conclusion, this is a very robust rye from NY Distilling Co., specifically remarkable for delivering exceptional value at a $50 price point, especially when considering the extensive effort invested in the revival of the Horton rye. Those interested in exploring the Empire Rye concept might want to give it a try.
Distillery: NY Distilling Co.
City: Brooklyn, NYC
Style: Straight rye whiskey
ABV: 46% (92 proof)
Availability: 750 ml bottles, $50 MSRP
Jim Vorel is a Paste staff writer and resident liquor geek. You can follow him on Twitter for more drink writing.
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Businesses Gear Up for April’s Total Solar Eclipse with Special Celestial-Themed Donuts and Beer
Eclipse-themed beer. Jewelry and ornaments. And doughnuts that capture the sun’s disappearing act with the help of buttercream frosting.
With April 8’s total solar eclipse right around the corner, businesses are ready for the celestial event that will dim skies along a generous path across North America.
There are oodles of special eclipse safety glasses for sale, along with T-shirts emblazoned with clever slogans and other souvenirs — just like the last time the U.S. got a big piece of the total solar eclipse action in 2017.
Hotels and resorts along the prime path are luring in visitors with special packages and Southwest and Delta are selling seats on eclipse-viewing flights. Cities, museums and parks are staging watch parties to draw in tourists as well as residents.
“This is a special event and … the travel industry certainly is in a very good spot,” stated Jie Zhang, a marketing professor at the University of Maryland’s business school. She mentioned that this eclipse mania comes at a moment where consumers are steadily increasing their expenditure on fresh experiences.
As the eclipse day approaches, it is expected that more unique products and deals will emerge from nationwide brands. An example is Moon Pie’s “eclipse survival kit,” a package consisting of four mini versions of the chocolate treat and a pair of eclipse sunglasses.
So far, small-scale enterprises located along the 185-kilometer-wide path of the total solar eclipse have taken the initiative. E-commerce platforms and local traders have presented a range of inventive, limited-edition merchandise like earrings, infant outfits, decorations, pastimes, banners, and more.
Certain towns and entrepreneurs have been expecting this astronomical phenomenon and the massive audience for years.
Following the 2017 eclipse, Sam McNulty, co-founder of Market Garden Brewery in Cleveland, marked his calendar. The city, being in the path of this year’s eclipse, is poised to experience almost four minutes of darkened sky.
In the previous year, McNulty and his team came up with a unique idea – brewing a hazy IPA they named “The Totality” to pique interest in the eclipse. Their effort paid off when the brew debuted on tap, garnering immense interest. Soon after, a local grocery store, Heinen’s, proposed a collaboration to can the brew.
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Within the following weeks, McNulty said that “thousands and thousands” of cans are slated to flood the market. The ambitious endeavor was prompted by the rarity of the eclipse event. In fact, Cleveland won’t find itself in the path of a total eclipse again before 2444.
“I don’t want to have to wait 420 years to brew the next batch of cans,” he joked. “So we made a very large one this time.”
The eclipse-themed beverages don’t stop at beer. Big Cuppa, a coffee shop in Morrilton, Arkansas, also has a full eclipse menu with a handful of specialty drinks. Its “Moon Pie Frappa” is a blended Moon Pie drink flavored with dark chocolate and toasted marshmallow.
Big Cuppa co-owner Joseph Adam Krutz said that he’s excited to greet customers and the many new faces set to travel through town next month. Krutz said his shop has been gearing up for a while along with other businesses in downtown Morrilton. He drives by a countdown clock each day.
“We’re prepared. Bring it on,” Krutz said.
And don’t forget the snacks. In Ohio’s Butler County, a shop named The Donut Dude will feature an “Eclipse Donut Special” that displays the eclipse’s phases as the sun hides behind the moon.
The special will be available later this month and includes seven filled-doughnuts with rolled buttercream, two galaxy-themed cake doughnuts and safety glasses for customers to enjoy the event while munching.
“We’re expecting a lot of excitement,” says co-owner Glen Huey.
Given that the doughnut shop is not open on Mondays, Huey is excited about watching the spectacle as it moves over his town between Cincinnati and Dayton.
In the U.S., Texas anticipates a surge of tourists due to its optimal viewing opportunities for clear skies. Eateries in the quaint town of Grapevine are preparing exciting offerings for this occasion, including a “Blackout Dinner” at Hotel Vin and an enticing “Solar Eclipse Shake” at Son of a Butcher.
Businesses situated along the path of totality are eagerly planning special events leading up to this celestial phenomenon.
The esteemed Cayuga Lake Wine Trail of New York has a plan to celebrate the eclipse weekend commencing April 8. They are organizing “Sips to the Eclipse” wherein guests would have the privilege to visit 10 distinctive wineries for a delightful tasting experience. An allure of varied additional attractions such as special eclipse eve tarot card reading, delightful slushies, and appetizing half-moon cookies are on the anvil.
Katherine Chase, the executive director of the wine trail, reported advance planning of the promotion to optimally leverage the influx of people expected to visit the Finger Lakes region for the eclipse.
“The wineries can go as big or as little as they’d like to entice folks to come,” she said.
Impact of Post-Brexit Complex Tax Rules on UK Wine Price Increase
Wine Society describes planned alcohol duty changes as ‘ludicrous, expensive and probably unworkable’
British consumers have been told that the price of some of their favourite red wines could increase by more than 40p next year after the government ignored pleas from the wine industry to abandon complex post-Brexit tax changes.
The chief executive of Majestic Wine, John Colley, said the new alcohol duty system, which comes into effect in February 2025, would increase the number of tax bands for wine from one to 30, and cost businesses huge sums of money to administer.
The chief executive of the Wine Society, Steve Finlan, said the plan was “ludicrous, expensive and probably unworkable”.
The post-Brexit overhaul of alcohol taxation, which would tax drinks on alcohol by volume (ABV) rather than the type of alcohol, was officially initiated last August proposed by the Treasury during Rishi Sunak’s time as chancellor. According to this scheme, the amount of duty increases by 2p for every 0.1% increase in alcohol content.
The government recognized the new administrative load for businesses and implemented an 18-month “easement” period. Throughout this time, all wines between 11.5% and 14.5% would be taxed £2.67, which is the duty rate for 12.5% ABV.
The wine industry has been urging the government to make these easement rules permanent. However, earlier this month, Gareth Davies, the exchequer secretary to the Treasury, confirmed that the policy would proceed as planned.
Businesses like Majestic Wine, which operates more than 200 stores nationwide, have voiced their concerns, stating that this change would result in higher prices and an immense administrative burden for sellers.
“The minister demonstrated in this debate a worrying lack of understanding of our sector, suggesting that the alcohol duty system has become simpler and easier since Brexit,” said Colley. “That is simply not the case. In fact, the system in place pre-Brexit was much simpler to administer.”
Analysis by the Wine and Spirits Trade Association (WSTA) has found that when easement ends prices on about 43% of wines will increase. The tax on a bottle of wine with an ABV of 14.5%, the highest percentage to come under the rules, will increase by the maximum 42p to £3.09.
Red wines will be most affected given their higher alcohol content, with prices on 75% expected to rise from next February.
The changes will lead to huge administrative costs for businesses, which will have to work out the tax due on each wine. Even small shops can sell hundreds of different wines.
The co-founder of Cambridge Wine Merchants, Hal Wilson, explained that new regulations are set to enforce the inspection and documentation of the alcohol content in roughly 90% of their purchased bottles. Wilson expressed concerns over the seven-fold increase in workforce tasks, hinting at the unfeasibility of such a proposition for their trade.
Representing the Wine Society, Finlan elucidated concerns for the establishment that houses myriad wine varieties. He assessed the new alterations as nearly impossible to implement, resulting in inevitable price surges that will affect the consumer.
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At a Westminster Hall debate brought by the former health minister Will Quince last week, some Brexit-backing MPs, including Priti Patel and Julian Sturdy, supported the industry’s calls for a continuation of the status quo.
The latest changes come after wine sellers were hit with a 20% rise in excise duty on 85% of wines last year, the highest rise in 50 years.
The chief executive of the WSTA, Miles Beale, said: “Cutting red tape should surely be a priority for the Tories, who often cite it as a ‘Brexit benefit’.
“We are not asking for further reform, we are merely calling on the government to retain the existing, simplified procedure for taxing wine to avoid what is going to be a very costly mistake.”
A Treasury spokesperson said: “We engaged closely with the wine industry throughout the consultation for historical reforms to alcohol duty. The industry has benefitted from freezes at six out of the last 12 fiscal events.”
The changes will also result in the sparkling wine premium being removed, so that sellers pay the same amount of duty on them as still wines of the same ABV. The duty on many lower-strength drinks, such as beer, has been cut.