Bourbon vs. Rye: Do Traditional Categories Still Matter in Today’s American Whiskey Scene?
Sampling bourbon at a local whiskey festival.
I live in a typical American town, far from Kentucky, in a state with a surprisingly active whiskey scene. There are local whiskey clubs, a rotating lineup of whiskey-themed dinners at community restaurants and plenty of dedicated retailers that select high-quality single barrels for their patrons. There are multiple Facebook groups dedicated solely to local whiskey happenings. Lines form in the wee hours of the morning for well-publicized single barrel releases and there are, ahem…,strong rumors of an active local gray market that’s always open for business.
If you live in the U.S. and can relate to this story, you’re not alone. The United States has embraced whiskey culture in a way that seemed unfathomable at the turn of the century. The domestic whiskey market has always followed a cyclical boom-bust pattern during its history, yet these feel like unprecedented times. What makes this current market boom different? The internet—and social media in particular—not only connects us with others around the globe, but it makes it much easier to tie local communities together like never before. In my local online and in-person communities, I see photos and discussions about all kinds of American whiskey, including bourbon, rye and American single malt among others.
Ask an American whiskey drinker what they’re into and most of the time, they’ll keep it simple and say “I like bourbon”. This is a gross oversimplification of the likely, more complicated answer: “I drink bourbon—both rye-based and wheated, as well as rye. I’ve also tried and enjoyed wheat whiskies and straight malt whiskies a few times.” While accurate, it doesn’t exactly flow off the tongue.
Today’s whiskey consumer is familiar with the two most important legal requirements used to categorize American whiskey. Regardless of the grains used, most categories of American whiskey must be aged in brand-new, charred oak. The real distinction, however, comes down to the grains used in the whiskey’s production. Whiskey must be created from a mash bill containing at least 51% corn or rye to be called “bourbon” or “rye” whiskey, respectively. That same 51% major grain requirement can also apply to malt whiskey (not to be confused with single malt) and wheat whiskey.
At first glance, these designations give the impression that different categories result in clearly defined flavor profiles. In reality, though, most styles of American whiskey mash bills lie on a broad spectrum of grain proportions and consequently, a continuum of flavors that makes it impossible to pigeonhole each style into a single flavor set.
For example, the most in-demand bourbons made at the Buffalo Trace distillery (including Eagle Rare, Stagg, and E.H. Taylor) use their “Mashbill No. 1”—a low-rye mash bill that’s strongly rumored to contain less than 10% rye. By comparison, Four Roses “B” mash bill contains 35% rye, well above the generally accepted “high-rye” threshold of 20%.
Speaking of Four Roses, the distillery recently announced two new mash bills that illustrate the wide dynamics of bourbon perfectly. The first new mash bill is comprised of 52% corn, 43% rye and 5% malted barley—a whiskey made with almost as much rye in the recipe as there is corn. The second mash bill is made from 85% corn, 10% rye and 5% malted barley. Four Roses uses several different yeast strains, but assuming all other production factors are the same, these two whiskies will likely taste very different despite both bourbons being made at the same exact distillery.
Expressions made from a blend of multiple whiskey styles are becoming more and more common as distilleries emphasize flavor over convention. Here are a few examples of bottles that have no classic categorization, but have made waves over the last few years.
High West Bourye
This list wouldn’t be complete without first mentioning High West Bourye, one of the earliest examples of modern whiskey made from a blend of straight bourbon and straight rye whiskies. The source whiskies have changed over the last decade, but the premise is always a combination of well-aged bourbons and ryes.
The 2024 edition is comprised of several whiskies, each aged at least 10 years. The components include straight rye whiskey from mash bills of 95% rye, 5% malted barley and 80% rye, 20% malted barley. These are blended together with straight bourbon whiskey from mash bills of 75% corn, 21% rye, 4% malted barley as well as 78% corn, 10% rye, 12% malted barley.
Wild Turkey Master’s Keep Unforgotten
Wild Turkey is no stranger to blending bourbon and rye together, though it hasn’t always been on purpose. In 2010, a distillery employee mistakenly blended bourbon and rye stocks together. Making the best of a bad situation, the whiskey was released with the title Forgiven, a nod to making the best of an honest mistake.
A few years ago, the distillery took a more deliberate approach to this blend of whiskey styles with the release of Wild Turkey Master’s Keep Unforgotten. Unforgotten is made from 13-year-old bourbon blended with 8 and 9-year-old rye. This blend was then finished in rye casks in Wild Turkey’s historic Warehouse B and bottled at 105 proof.
Wyoming Whiskey Outryder
Wyoming Whiskey’s Outryder takes a unique approach to marketing by leaning heavily into its status as a whiskey that doesn’t fit neatly into one category. The name Outryder helps further illustrate a unique approach that results in a “best of both worlds” flavor profile. Wyoming Whiskey describes this expression as a blend of “an almost Rye Whiskey and a High Rye Bourbon,” bottled at 100 proof. It’s the distillery’s first foray into the use of rye whiskey in any capacity.
Redwood Empire Lost Monarch
Sonoma county’s Redwood Empire burst on the scene in the 2020s with expressions like Emerald Giant and Pipe Dream. Their bourbon and rye blend, Lost Monarch, is named after the 321-ft tall coastal Redwood tree of the same name. Lost Monarch is “a blend of 3 to 14-year-old Bourbon and 3 to 14-year-old Rye Whiskey.” The whiskey components are 55% rye from a mash bill of 94% rye, 5% malted barley, 1% wheat and 45% bourbon from a mash bill of 74% corn, 20% rye, 4.5% malted barley, 1.5% wheat. Lost Monarch is the only whiskey in this list that incorporates wheat in the blend, albeit in trace amounts.
As distillers continue to push the boundaries of blending, it will be interesting to see what combinations are brought to market. Perhaps we’ll see a blend of wheated bourbon and straight wheat whiskey. How does the popularity of straight malt whiskey impact future projects? What about the bourgeoning American single malt space? Today’s whiskey consumer continues to demonstrate a willingness to branch out and try new things. If a distillery has a new or experimental blend in mind, now is the right time to test the market.
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Pittsburgh Ranks Among Top U.S. Cities for Beer Enthusiasts
By
July 31, 2024 / 7:56 PM EDT
/ CBS Pittsburgh
PITTSBURGH (KDKA) — Pittsburgh is among the best cities in the United States for beer lovers, a new report found.
Tasting Table released the “15 Best US Cities For Beer Lovers In 2024” report this week, and Pittsburgh made the top 10. The Steel City came in at No. 7 with a score of 53.
“If you’re in the area make sure to check out literally anything from Dancing Gnome Brewery, featuring industrial vibes and a hop-forward tap list, to the up-and-coming Old Thunder Brewing Co., or enjoy the ever-popular Grist House,” Tasting Table said in its report on Pittsburgh.
The blog said it scored and ranked the top cities for beer lovers by comparing the number of breweries per capita, bars per capita, beer-tasting tours offered, and the average cost of beer. It created the rankings by gathering population data and the number of breweries and beer-tasting tours per city, among others.
According to its website, Tasting Table is “dedicated to serving the modern food and drink enthusiast through content that is informative, useful, and engaging.”
The top city in the U.S. for beer lovers, according to Tasting Table, is Asheville, North Carolina. Pensacola, Florida, is No. 2; followed by Las Vegas at No. 3; Portland, Maine, at No. 4; and Greenville, South Carolina, at No. 5.
Pittsburgh is not the only city in Pennsylvania to make the list. Lancaster is the sixth-best city for beer lovers, while Harrisburg came in at No. 12.
Pennsylvania is the only state with two cities in the top 10.
Michael Guise is a web producer for CBS Pittsburgh who has worked for KDKA-TV since 2019.
© 2024 CBS Broadcasting Inc. All Rights Reserved.
Orange Wine: A Controversial Trend That’s Here to Stay
Nope, orange wine is not made with oranges. No, it isn’t always orange in color. Sorry, it doesn’t really taste like oranges, either.
So what exactly is orange wine? And why do some people loathe it?
Also known as skin-contact white wine or “amber wine,” orange wine is a style developed thousands of years ago in Georgia, a small country at the crossroads of Europe and Asia.
Believed to be the birthplace of wine, Georgia has been fermenting grapes for at least 6,000 years and continues to produce orange wine today.
While most white wine is made by separating the juice from the skins before fermentation, Georgians ferment the juice and skins in an underground clay vessel called a Qvevri.
After extended aging and oxygen exposure, the wine emerges a deep amber color, with intense aromas, healthy tannins, and flavors that range from nuts to herbs, honey, bruised apple, sour bread dough, candied orange rind, and more.
A wine style produced around the globe, orange wine began cropping up in the U.S. around 2010 and has since become a regular part of the American wine repertoire.
Often produced with native yeast (no inoculation) and little additives like sulfur, many orange wines fit neatly into the “natural wine” category — another popular wine segment. Especially appealing among younger, open-minded wine drinkers in search of something unique, both orange and natural wines appear to be here to stay.
But not everyone is a fan of these unconventional, sometimes funky, hard-to-wrap-your-head-around wines — especially in Wine Country.
DC Looney, co-owner of The Punchdown wine shop in Sebastopol and Oakland, was one of the first people to start selling orange wines in the Bay Area.
“People who are trained in wine or work in the industry can be a little set in their way. “They know what Chardonnay and Pinot Noir are supposed to taste like,” he said. “But I grew up in the Midwest not drinking any wine. I think that’s why I’ve been open-minded about orange wines since the beginning.”
In Oakland, Looney said his customers tend to be more willing to give orange wines a go. In Sebastopol, it can be more challenging to get people on board.
“We named our orange wine flight the ‘Orange Adventure,’ because it aligns with our goal to introduce and inspire people to wine styles that may be new or different,” said Looney. “For me, part of the fun of wine is watching people try new things and seeing when they click.”
While traditional orange wines tend to be rich and opulent in style, a growing number of California winemakers are producing versions in a fresher, more restrained style.
Instead of undergoing extended maceration, these wines have spent just hours or a few days mingling with the skins. They’re also being made with varietals that lean toward acid and aromatics, for a combo that’s quickly attracting a whole new audience to orange wines.
“When a winemaker adds a little bit of an aromatic grape to an orange wine, it can bring out these tropical, floral, fruity aromas and it ends up smelling like a fresh bouquet of flowers,” said Looney. “Our most popular skin-fermented white by far (from Catch and Release) has Riesling and Gewurztraminer in it. It’s so popular, I can’t take it off the list.”
Ryan Miller, co-owner of The Redwood wine bar and bottle shop in Sebastopol, said lighter-style orange wines have a loyal following among his customers, especially the younger set who tend to order them by the glass.
“We get a lot of curious wine drinkers through our doors who want to see what the buzz is around macerated white wines,” he said. “For our clientele, sales of skin-contact wine are steady and fairly strong.”
For Miller, lighter-style orange wines are perfect for the warmer months when people are seeking something “fresh” and “food-friendly.” Come fall, however, he admits he has a penchant for the richer style.
“Some of the longer-macerated orange wines are more structured and take on these autumnal, nutty, oxidative qualities,” he said. “That’s what I enjoy when the temperatures start to drop.”
Orange wine curious? Here are some of our favorite skin-contact wines with plenty of vim and vigor.
Catch & Release 2023 Block Party, California ($28)
50% Pinot Gris, 30% Riesling, 20% Gewurztraminer
Deeply tropical and inherently aromatic, this wine holds all the niceties of skin maceration without losing freshness. Tension is brought about by ripeness and lift on the palate without losing the operative of being delicious.
catchandreleasewines.com (also available at The Punchdown in Sebastopol)
Two Shepherds 2022 Trousseau Gris, Russian River Valley ($30)
“Light orange wine or complex rosé? You decide,” says the back label of this delightful Trousseau Gris from 45-year-old vines in the Russian River Valley. Light, fresh and zippy with notes of white peach, white tea and pink grapefruit.
P.S. Also worthy is Two Shepherds 2023 Natty Pets, a delicious, sparkling orange wine in a can. #truestory
twoshepherds.com
Les Lunes 2023 Populis Macerate White, California ($24)
This fresh, gulpable orange wine combines Picpoul, Albarino, Grenache Blanc, Ribolla Gialla, and Chardonnay for summer in a glass. Orange muscat adds a fresh blossom bouquet. lesluneswine.com
Crutchfield 2022 Skin-Contact Chenin Blanc, Clarksburg ($30)
From winemaker Matt Crutchfield comes delicious skin-contact Chenin Blanc from Clarksburg. Showing the savory side of Chenin with orange pith, lemongrass, chamomile, button mushrooms and autumnal flavors. The 2023 vintage will be available this fall. mattcrutchfieldwines.com
Fres. Co 2023 Fire Fuego Sauvignon Blanc, Sonoma Valley ($36)
A thrilling carbonic Sauvignon Blanc from winemaker Jack Sporer, this vibrant orange wine shows aromas of grapefruit and apricot, with light grip on the finish. No sulfur added. fresh.wine
You can reach Staff Writer Sarah Doyle at 707-521-5478 or sarah.doyle@pressdemocrat.com. Follow Sarah on Instagram at @whiskymuse.
Perfect Snack Pairings for Your At-Home Whiskey Tasting Experience
Oftentimes we think of wine or beer as something to drink during a meal, while saving the spirits for pre- or postprandial consumption. But cocktail nibbles also pair well with the hard stuff. Just as Russians have their zakuski (finger foods that are meant to accompany vodka) and Koreans their anju (bar foods that help soak up the soju), so, too, should you consider setting out some snacks to accompany your whiskey. Whether you’re hosting a large-scale gathering to show off your collection or have been hoarding your best bottles for a private tasting consisting of you and yourself, whiskey connoisseur Robyn Smith has a few suggestions to make for appropriate party fare.
Smith, who shares her advice on all things alcohol on her websites rum et al and NEAT, tells The Takeout, “I love snacks with whiskey.” She maintains that a variety of foods pair quite nicely with the spirit, ranging from savory canapés to contrast the bold character of many whiskeys, to sugary candies that play well with the flavor of other, sweeter versions of the spirit. That way, you can offer a selection to suit just about every whiskey you’ll be tasting. As Smith says, “It’s fun to see how these differing flavors can complement a whiskey’s flavor profile.”
Read more: We Tried TikTok’s Tequila Apple Juice Cocktail And It Didn’t Go As Planned
Smith recommends both nuts and cheese as perfect partners for whiskey, explaining that their “salty and savory notes … contrast a whiskey’s flavors.” You’ll still need to put some thought into the selection of both items, however. Sharper, well-aged cheeses are better suited for stronger, smokier whiskeys, as are funky cheeses like Roquefort — try the latter with a peaty Islay single malt. A sweeter bourbon, on the other hand, might be best suited to gouda or a mild cheddar, while a smooth sipping whiskey with no harsh notes can be teamed with a creamy, rich brie. As for the nuts, try roasted almonds, pecans, and pistachios with more strongly-flavored whiskeys, while walnuts work better with more mild varieties.
Whiskey can also stand up to a meatier snack such as carpaccio, beef tartare, or charcuterie board. You can go for a high-low pairing by serving your Pappy Van Winkle with proper Midwestern pub mix, popcorn, or potato chips. When it comes to chips, plain ones are best suited to blended whiskeys on the rocks, while spicy chips go with bourbon and rye, and sweet potato chips have an earthiness that plays nicely with the peaty tones of a single malt Scotch.
Whiskey works well with sweeter snacks, too. As Smith points out, “Chocolate, [candied] nuts, and fruit have a lot of complementary flavors that can match the flavors in whiskeys.” Once again, though, try to mindfully match the snacks to the sips. If your whiskey is slightly reminiscent of iodine, a York peppermint patty (or higher-end chocolate mint candy) will help offset the medicinal notes. If the whiskey’s on the peaty side, the bitterness of a high-cacao dark chocolate could make for an enjoyably complex combination. More of a milk chocolate fan? Try it with rye or bourbon. The latter type of whiskey, in particular, tends to be sweet, while some well-aged bourbons can even develop notes of cocoa.
Candied nuts are so perfect with bourbon that some recipes even call for the liquor (try adding a splash to our homemade sweet and spicy pecans). For a snack where the sugar comes from a more natural source, you can’t go wrong with fruit. The sweetness of dried fruits like dates, figs, and raisins complements bourbon quite nicely, while strawberries’ tartness suits something light-bodied like a blended Scotch. Sliced apples and pears occupy a space between sweet and savory, making them suited for accompanying just about any kind of whiskey.
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Stone Harbor Pizza Pub & The Reeds Launch New “Paddleboard” Beer On Tap
Cape May – That wrecked cabin cruiser boat is still ashore on our beautiful harbor. It has been a MONTH! What happened to our “Harbor master”? Fines? Removal and charge the owner?
North Cape May – Re: The Wildwood Crest comment on our American flag and who flies our flag. In our community, I know just about everyone, as I have lived here most of my life and those of us that have our American…
North Cape May – Re the commenter who is unclear how teachers need the equivalent of a double major. A teacher needs to major in Education and then pick a coordinate major- Math, English, History, Science etc….
Whiskey Joe’s Summer Beach Party: Fun in the Sun While Supporting Our Veterans
It turns out you don’t need to leave Pensacola to experience an island-style luau.
Whiskey Joes, a Caribbean-inspired restaurant that joined the Pensacola Beach Boardwalk in 2022, is pulling out the roasted pigs and fire throwers for a big beach party like no other from noon to 4 p.m. on Aug. 3.
While the afternoon is intended to be full of fun in the sun, including tropical Mai Tais topped with tiny umbrellas and the sounds of live music floating across the waterline, it goes toward a much more serious mission of supporting veterans through Defenders of Freedom’s Florida chapter.
The organization is a 501(c)3 non-profit focused on providing traumatic brain injury (TBI) and post-traumatic stress treatment to post Sept. 11, 2001, veterans, per the organization’s website.
Ticket are $25 per adult and $10 per child, with 20% of ticket revenues going to the organization, along with 100% of proceeds from the silent auction. One of the hot items on the auction list up for grabs is a Blue Angels flight jacket.
The volleyball courts will be up and running for the luau, along with entertainment from hula dancers, fire performers, cornhole and other outdoor beach games. Each luau ticket purchased comes with access to small bites passed around, the roasted pig carving stations and one drink ticket good for a beer or glass of wine.
Jamie Wells, the CEO and executive director of Defenders of Freedom Florida, said that the organization supports the needs of veterans physically and emotionally. He hopes to use the Veterans Luau proceeds to send another veteran to get TBI treatment, a two-week process with a price tag of $15,000.
“Most people couldn’t afford $15,000 even if it could change their life,” Wells said.
However, the event itself fills a different need – an opportunity for veterans to engage themselves in civilian life, which can feel isolating after losing the fellowship and structure of serving, he said.
“It brings community and veterans together,” Jimmie Marshall, marketing manager for Whiskey Joe’s, said of the Veterans Luau.
Previously: Whiskey Joe’s opens first phase to public Friday, including outdoor seating and tiki bar
Marshall’s family ties to the military span over 40 years and several generations. After speaking with Wells at the Veterans Luau’s conception, she knows Whiskey Joe’s can be a space for cultivating community amongst veterans.
“I want this to be the place where everyone hangs out,” Marshall said.
Wells said he hopes the event inspires other Pensacola area businesses to get behind their mission of supporting veterans.
“We want folks in the area to come out and have a good time and see what we’re doing,” he said.
Whiskey Joes is located at 400 Quietwater Beach Road, Suite 13.
To purchase tickets, visit eventbrite.com, contact Whiskey Joe’s or send a message to the Defenders of Freedom Florida Facebook page.
Hungry for more? Stay up to date on the latest restaurant news by subscribing to our free Pensacola Eats newsletter, delivered to your inbox every Wednesday. Sign up for the newsletter at profile.pnj.com/newsletters/pensacola-eats/
This article originally appeared on Pensacola News Journal: Whiskey Joe’s Pensacola Beach to host Veterans Luau next month
Planning the Ultimate Celebration Trip to Wine Country: A Step-by-Step Guide
Live like a winery owner at The Residence at Skipstone
When my son was two years old I took him on a trip to Napa and Sonoma—as insane as that may sound, and this was over 25 years ago, it worked out nicely. The adults tasted wines and my son puttered around the tasting rooms and gardens with his toy tractor (he’s a chef now, so I like to think this was part of his journey). Naturally this experience only reinforced my desire to return to California wine country with each of my children when they finally came of age so they could properly enjoy one of America’s greatest treasures. This year, my youngest finally crossed the line into 21 and boy did I have a trip planned. I researched, I reviewed and I quizzed my wine industry colleagues, leveraging all of my expertise to ensure we had a doozy of a trip. We did, but it turns out everything I planned is available to anyone and you don’t have to be an insider to have a spectacular visit to wine country, you simply must plan ahead. Hence, I share this guide with you so that your celebration can be as special as ours was—and so the next generation of wine lovers can see for themselves how amazing wine, wine country, and the people that make wine, really are.
Top Tastings:
Enjoying the ambiance in one of the cabanas at Flowers Vineyard.
Flowers Vineyard: Most of the winemaking at Flowers takes place on precipitous ridges close to the Pacific Ocean. To accommodate wine lovers, they built a beautiful winery just a few minutes south of Healdsburg. The main tasting room oozes wine country ambiance with vaulted ceilings and clean simple lines, and the redwoods and lush gardens add to the lovely outdoor setting. Yet, the best seat here is in one of the private cabanas—breezy sailcloth-trimmed spaces and luxurious lounge seating. Here, you’ll be able to sit back and enjoy experiences such as the Estate Vineyard Immersion tasting, a tasting of Flowers’ single vineyard expressions paired with exquisite chef-prepared bites.
Opus One: Book at least two months early for a chance to visit this iconic Napa Valley winery where the setting almost rivals the wines. The Opus One Experience is without question the best option. You’ll enjoy a seated tasting in the incredible Partners’ Room—a luxurious glass-walled lounge with sweeping views of the estate vineyards and thoughtful refinements such as original artwork and Jurassic era limestone floors. None of these distractions, however, will overshadow the wine—a tasting of the current release and two library wines from their collectors’ list. Your personal guide will walk you through the fascinating history of Opus One, and you’ll finish with a grand tour of the winery.
Suite at Jordan Winery
Jordan Winery: Jordan’s tastings tend to book out well in advance, so call as soon as you know your plans and book the Tasting and Tour for the full range of experiences. You’ll start out on the newly renovated terrace with a glass of Jordan Chardonnay and a bite prepared by Executive Chef Jesse Mallgren. Then it’s off to see the winery garden and vineyards, as well as a peek at the stunning new private dining room, followed by a tour of the historic oak tank room and the grand library. Finish with a seated tasting in the very cool cellar room—and prepare to be dazzled by the culinary pairings and the chance to taste multiple vintages of their iconic Alexander Valley Cabernet Sauvignon.
Schramsberg Vineyards: A visit here is a worthy stop for any trip to Napa Valley for the history, the education, and the bubbles. Beloved for their amazing range of sparkling wines, many consider Schramsberg to be America’s true sparkling wine—and for good reason—their Blanc de Blancs was used for President Nixon’s 1972 “Toast to Peace” with China’s Premier Zhou Enlai, and to date, Schramsberg’s sparkling wines have been served at official State functions by every U.S. Presidential administration. The Cave Tour and Tasting experience allows you to “go backstage” into the winery caves where you’ll see firsthand how much time and effort must go into making a method champenoise sparkling wine. Then you’ll finish with a tasting of their expressions (and, like us, probably leave with several bottles to enjoy later).
Incredible Stays That are Not Hotels:
Jordan Winery has an intimate collection of accommodations that are available to members of the wine club—and the ability to stay on this 1,200-acre property is worth the trouble to become a member (you’ll also get first dibs on the cool tastings and events they have throughout the year). Rooms are located in a beautiful French country chateau-inspired winery with stunning, newly designed interiors. Each jewel of a space features elegant designer touches, vintage antiques, and artwork. Some rooms have windows that overlook the barrel room and all of them boast views overlooking Jordan’s rolling vineyard landscape.
Exterior of The Residence at Skipstone
The Residence at Skipstone: Booking an entire home is a big challenge in wine country so this option is a rare gem—a fabulously private sprawling 200-acre wine country estate that overlooks the Alexander Valley. The Residence is just that—an 8,300 square-foot property which was originally the home of Skipstone Winery proprietor Fahri Diner. It offers five bedrooms, 6.5 bathrooms, gym, cellar, pool, game room, and vegetable garden all tucked into the fold of rolling vineyards. The main kitchen is fully-stocked but you’ll likely spend more time around the two outdoor firepits, grilling local lamb in the outdoor gourmet kitchen, (which includes a Mugnaini wood-fired pizza oven, really). A concierge is on hand for everything you might need, including stocking the kitchen or retaining a private chef to do the cooking for you.
Guests also get a private tour and a tasting of their exquisite estate wines, cultivated right on site. Estate winemaker Laura Jones, previously of Aubert Wines and Cliff Lede Vineyards, crafts the wines which include the flagship Oliver’s Blend Cabernet Sauvignon and Faultline Vineyard Bordeaux blend, as well as two extremely limited 75-case bottlings, the Luka’s Blend Cabernet Franc and Sofia’s Vineyard Cabernet Sauvignon. Skipstone also produces Viognier, Malbec, Preface Proprietary Red, and the Rose de Constance Grand Cru Blanc de Blancs Champagne, in partnership with Diebolt-Vallois. If you really want to get swanky, the concierge can also arrange private aviation services and an opportunity to golf or enjoy other amenities and services at the exclusive members-only Jack Nicklaus-designed Mayacama Golf Course and Private Club.
Amazing Meals:
Cyrus Restaurant: This Michelin-starred restaurant by James Beard Award-winning chef Douglas Keane opened in 2022. It’s a gem of a destination just a bit north from Healdsburg—and absolutely worth the extra five-minute drive. Start your 20-course journey (they also offer a three-course lounge menu if you prefer) in the Champagne Bubbles Lounge with cocktails and canapés, then its into the actual kitchen for several courses and real-time interaction with the chefs. Next, you’ll take a seat in the glass-walled dining room with breathtaking, panoramic vineyard views. The finale takes place in the Chocolate Room, featuring a flowing, liquid chocolate wall. After dinner, if you can manage, walk the one block up to the main street in Geyserville grab a negroni on tap (or a Dirty Mezcal Martini with tomato water and olive oil) at the Geyserville Gun Club—lots of locals find their way here.
On the way back to the airport be sure to take a bite of wine country with you—you’ve your choice of fabulous to-go food. Grab a breakfast sandwich at the Model Bakery (their from-scratch English muffins are the stuff of legend), or pop into Oxbow Market and wander the options—everything from fresh salads and from-scratch bakery goods to Moroccan eats, and it’s all delicious. Just be sure to enjoy one last celebratory glass of wine before you head back home.
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Beer News: Uncovering Health Risks in Non-Alcoholic Brews & Bud Light’s Ongoing Decline
(Dylan Mulvaney/Instagram)
The beer biz never sleeps at American Craft Beer. And here’s just some of what’s been happening in the beer world while you were drinking your way through the weekend.
Bud Light Decline Continues
Turbulent times continue for Bud Light in the wake of its brief, but ultimately costly, partnership with Dylan Mulvaney, a transgender influencer whose image was put on a Bud Light beer can to celebrate the activist’s “365 Days of Girlhood.”
The initial Dylan Mulvaney announcement took place on April 1, 2023, and despite Anheuser-Busch’s numerous efforts to settle the issue, the brand has been facing significant sales declines ever since.
Now, in a surprising decline, Bud Light, once the top bestselling beer in the nation, has fallen to the number three spot, according to the WSJ.
Based on Nielsen IQ data analyzed by the Bump Williams consulting firm, Modelo Especial, brewed and imported by Constellation Brands, headquartered in White Plains, NY, is now number one, accounting for 9.7% of beer dollar sales in US stores for the four weeks that ended July 6.
The positive news for Anheuser-Busch, the makers of Bud Light, is that another one of its beer brands, Michelob Ultra, placed second with 7.3% of beer dollar sales nationwide. Now at number three, Bud Light held 6.5% of beer dollar sales during that same four-week period, according to the NY Post.
Words to Drink By
“Be a yardstick of quality. Some people aren’t used to an environment where excellence is expected.” – Steve Jobs, American businessman and inventor, best known for co-founding Apple Inc.
Hidden Health Dangers Found In Non-Alcoholic Beer
Embracing a more healthful and clear-headed lifestyle, younger consumers are abandoning alcohol products in droves. And this migration away from alcohol hasn’t gone unnoticed by a beer industry that is now taking the non-alcohol segment seriously and that sector is growing.
But that doesn’t mean that brewing buzz-free beer can’t pose problems.
A study by researchers at Cornell University has found that non-alcoholic beers can be a breeding ground for bacteria such as E. coli and salmonella.
Head researcher Randy Worobo and his team of microbiologists studied the growth of three types of bacteria—E. coli, salmonella, and listeria—in traditional beer, low-alcohol beer, and non-alcoholic beer. The study which was published in The Journal of Food Protection, tested the beers in two situations. In the first case beers were a refrigerated 39.2°F but others were left at “room temperature” 57.2°F.
And while E. coli and salmonella were able to survive in both low and non-alcoholic beer for up to 63 days, the microbial pathogens grew more rapidly in the non-alcoholic beverage.
“Low and nonalcoholic beers should be processed through pasteurization to achieve commercial sterility,” they said in a statement, via The Daily Mail. “Sterile filtration and the addition of preservatives should be considered as additional steps to reduce this microbial risk.
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Posted by: AmericanCraftBeer.com
July 29, 2024
Exploring Puerto Rico: A Rum Enthusiast’s Ultimate Guide
Rum can be produced through the fermentation and distillation of either molasses or sugarcane juice.
While Puerto Rico is renowned for its ultra-flavorful cuisine spanning from mofongo to arroz con gandules, it’s not just the food that keeps tourists coming to the island time and time again. Over the years, Puerto Rico has also established itself as one of the Caribbean’s most notable rum producers, with both world-renowned and small-scale operations found all across the island. Whether you’re a fan of boozy cocktails or prefer your spirits neat, the perfect Puerto Rican rum is just a flight away, with no shortage of surf, sand and sun to enjoy along the way.
Ron del Barrilito is produced in Bayamón, a municipality located west of San Juan.
Puerto Rico’s legacy of rum-making dates back centuries, and for those in search of a prestigious distillery that blends old-school sophistication with modern charm, there’s no beating Ron del Barrilito. This storied company serves as the oldest rum brand on the island, with the original recipe and aging method going unchanged since 1880—and today, rum aficionados are welcome to book a trip to the Ron del Barrilito visitor center for a glimpse into the spirit’s legacy. Opened in 2019, this facility provides an opportunity for guests to marvel at the preserved estate home, enroll in a mixology class, and—of course—sample Ron del Barrilito straight from the source. While the sherry barrel-aged 3 Stars is a particularly popular sipping rum thanks to its bold notes of chocolate and nougat, those hoping to craft the perfect piña colada should be sure to snag a bottle of 2 Stars, with the product’s vanilla-reminiscent flavor profile pairing perfectly with the sweet notes of tropical fruit.
For visitors that don’t want to stray too far from Viejo San Juan, Scryer Rum offers an idyllic escape in the form of their open-air rooftop patio—and to sweeten the deal, the venue also excels at the art of cocktails. While drinks range from banana-infused Spanish Harlems to classic Paper Planes, each one comes loaded with Scryer’s very own pot-distilled rum, with each pour offering complex notes imbued from the sherry and port barrel aging process. After a day spent exploring Viejo San Juan, ambitious visitors can make their way roughly ninety minutes southwest to discover Ponce, the home of the iconic Don Q. The best-selling rum on the island, this spirit made its official debut in 1934, and currently boasts flavors ranging from pineapple to coconut to key lime—all of which can be experienced firsthand during a rum tour at the dazzling Museo Castillo Serrallés.
Viejo San Juan was designated a U.S. National Historic Landmark District in 1972.
After exploring the island’s most beloved distilleries, you may want to discover how Puerto Rican rum performs in a cocktail—and fortunately, Viejo San Juan is brimming with top-tier bars all within walking distance from each other. To kick off the visit, Antiguo 26 is a particularly sophisticated space that’s brimming with high-end craft cocktails, with options spanning from the Monchito 2020—a refreshing blend of citrus, rum and clarified pineapple punch—to the tropical fruit-loaded Not So Mai Tai. Further south, La Casita de Rones is certain to wow guests with its flower-clad waterfront patio, offering the perfect opportunity to snag a signature Coffee Old Fashioned and enjoy the breeze. And of course, no cocktail lover’s trip to Puerto Rico is complete with paying a visit to La Factoría. Equipped with six separate bars in one historic space, this vibrant venue has made regular appearances on the World’s 50 Best Bars list thanks to its exceptional craft cocktails, many of which come loaded with high-end rum.
Of course, there’s a wealth of can’t-miss cocktail bars to explore outside of Viejo San Juan limits as well. In the city’s Miramar district, Machete has earned abundant local acclaim for its laid-back atmosphere and flavorful cocktails, with rum-heavy options ranging from passion fruit-infused daiquiris to the Jibaro All-Star, a rich concoction that’s brimming with notes of mavi. Beyond city limits, those willing to venture into Bayamón will be richly rewarded with CaféStudio—a downtown venue that crafts top-tier coffee and cocktails—while those in need of one last drink before heading to the airport can make their way to Patio de las Flores, a colorful venue in the district of Parque Isla Verde. Upon arrival, guests can admire its dazzling murals before grabbing a craft cocktail from the bar, with the tropical fruit-forward C.R.E.A.M being a particularly suitable option for rum lovers.
The name “piña colada” translates to “strained pineapple” in English.
While there’s no shortage of flavorful cocktails to sample across the island, few can match the worldwide recognition enjoyed by the piña colada. This sugary blend of rum, cream of coconut, and pineapple juice first made its debut on San Juan soil, with most sources pointing to two venues in particular as its birthplace—and fortunately, both can still be visited today. On Viejo San Juan’s scenic Calle de la Fortaleza, Barrachina comes equipped with hearty seafood dishes and a plaque claiming to have first crafted the drink in 1963, while those in search of a second contender can make their way east to the Caribe Hilton hotel. First opened in 1949, this landmark venue claims to have crafted the first piña colada in 1954—and today, the on-property Caribar is perfect for sampling the cocktail after a day spent lounging by the hotel’s massive outdoor pool complex.
Puerto Rico’s year-round balmy climate makes the piña colada a perfect drink no matter what the season, but for December visitors in particular, no trip is complete without enjoying a glass of coquito. Often referred to as “Puerto Rican eggnog,” this decadent beverage is a rich blend of cream of coconut, condensed milk, rum, and a variety of winter spices, with each ingredient coming together to form a beloved Christmastime tradition in liquid form. Aforementioned venues like La Factoría and the Ron del Barrilito visitor center offer an opportunity to sample the drink, but for best results, you’ll need to befriend a local. Rather than purchase the drink from a store, many residents prefer to reach out to a friend or colleague that’s well-versed in the art of crafting coquito, with each individual producer adding their own unique blend of spices to the mix.
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How an Irish Whiskey Company Turned a Mistake into a Unique Blend
The Mistake is a whiskey that was accidentally created.
The folks at Natterjack Irish Whiskey made a mistake, but they decided to roll with it. They also decided that, since it was made in error, to call it The Mistake.
A serendipitous production mishap, the new whiskey is the result of taking their regular whiskey, which marries both Irish and American aging techniques, and accidentally leaving it in 46 of the producer’s Virgin American oak casks for an additional year.
Natterjack traditionally finishes its Irish Whiskey for just one year. Featured in three different bottle label designs, The Mistake will be available at select Total Wine & More stores and other fine wine & spirit retailers. A limited number will also be available for purchase online at shop.natterjack.com. The Mistake has 46 percent alcohol by volume, and the suggested retail price is $58.99. Like other Natterjack whiskeys, The Mistake is distributed in 14 states including New York, Florida, Illinois, Texas, California and more.
“This was a very happy accident,” said Aidan Mehigan, founder and CEO of Natterjack Irish Whiskey. “After discovering the barrels, we opened one of them and there was this burst of hickory barbecue and toasted walnut aromas.”
“At first taste, we could tell right away there was double the flavor and extract, and powerful oak,” he says. “That’s when we knew we had something special.”
The Mistake is aged first in former bourbon barrels for three and a half years. The liquid is then finished in a Virgin American oak cask for two years using a char level of 4.
Mehigan’s whiskeys marry both Irish and American whiskey making heritage. “I absolutely love bourbon so to me the thought of producing a whiskey using both Irish and American techniques just made sense,” Mehigan says, explaining that his whiskeys are aged first in barrels were used to make bourbon before being finished in virgin American oak casks.
On the nose, The Mistake releases those aromas of hickory barbecue and toasted walnut, followed by singed cinnamon and seared orange zest. Sweet almond then gives way to leather and grain, or saddle and feed. Upon the first sip, there is vanilla bean on the front palate giving way to a blast of anise or licorice. Notes of powerful oak come with warm molasses, toffee and a touch of Granny Smith apple, with a long hug of a finish.
The three different labels for it all feature a special toad, the natterjack, which is the only toad found in Ireland. Mehigan suggests enjoying The Mistake in booze-forward cocktails like the Old Fashioned, the Manhattan, or the Mint Julep. Two recipes featured for The Mistake are the Natterjack Irish Coffee Martini, which is made with 1.4 ounces The Mistake, 1 oz. coffee liqueur, 1 ounce espresso and one quarter ounce simple syrup, and One for the Toad, which is made with equal parts The Mistake and pineapple juice.
The Mistake is Mehigan’s third release. Natterjack debuted with Natterjack Irish Whiskey, which retails for $39.99 and has a 40 percent ABV, and Natterjack Cask Strength, which retails for $89.99 and has a 63 percent ABV.
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