Navigating the Storm: Robert Joseph Discusses the Current Challenges Facing the Wine Industry
Low Alcohol and No-Alcohol wines are an increasing challenge to the wine industry
The wine industry is encountering challenging winds. We recently spoke with notable British wine critic Robert Joseph to gain new insights.
Robert Joseph, a highly regarded British wine critic, journalist, and writer, started his career in the 1980s with wine journalism, co-creating Wine International magazine and initiating the International Wine Challenge, one of the most prestigious wine contests globally.
Joseph has written multiple books about wine, including The Complete Encyclopedia of Wine and Robert Joseph’s Ultimate Wine Companion. He routinely writes columns for various wine magazines and has been featured on television multiple times.
In addition to critiquing, Joseph has a deep-seated passion for viticulture. He helped establish the globally recognized wine label Le Grand Noir and often provides consulting services.
JM: You’ve asserted that the wine industry places too much emphasis on consumer education, suggesting that one doesn’t need to be a leather expert to purchase shoes but simply must find shoes they appreciate. How do you believe the industry should aid consumers in discovering wines they enjoy instead of focusing on education?
RJ: The wine sector can draw lessons from the spirits industry, which seldom concentrates on educating consumers about the production differences between spirits like gin, vodka, and rum; similarly, Champagne producers focus on crafting appealing products. Take Aperol Spritz enthusiasts for example; few know about its origins or production process, but they delight in the drink’s taste and appearance. Some wine brands like Whispering Angel and Barefoot have successfully adopted this consumer-centric approach, catering to varied price segments.
Barefoot Wines Range of Sweet and Fruity Wines
JM: It’s estimated that 85% or more of the wine industry’s sales are at price points below $20. Does the wine media adequately cover lower-priced wines, or is there too much emphasis on the expensive, plus-$20 wines that most consumers do not buy?
RJ: The wine media – which, as a critic, I was once part of – quite reasonably focuses on what it sees as the more ‘interesting’ wines, just as automotive writers don’t spend quite as much time on the latest cheap Nissan as on the exciting new BMW.
But my favorite critic in any domain—the movie critic Roger Ebert—wasn’t like that. He was as ready to cover new teen flicks as the latest Scorsese. So, yes, we do need more writers looking at entry-level wines, but with an eye to whether they are ‘fit-for-purpose’ rather than whether they match up to a different set of quality criteria. Their failure to do this has opened the door to Vivino and influencers who are happy to do the job for them.
JM: Wine competitions are held globally, with awards from prestigious events significantly boosting new brands. The judges in these events are typically professionals with extensive credentials in the wine industry, credentials obtained after intensive studies and tests. However, one might question whether these judges align well with the tastes and values of regular wine consumers when it comes to everyday purchases.
RJ: As a founder of the IWC and a board member at Mundus Vini in Germany, I speak cautiously. The judges in these competitions focus on determining the absolute quality of the wines, which is a crucial aspect similar to evaluating performances in the Olympics or dog shows.
But it’s important to remember that the typical consumer does not purchase wine ‘blind’ as done in these competitions. Consumers see the label, know the region, grape, brand, and price, which all influence their purchasing decisions. Consequently, a medal from a competition or a critic’s rating is just one factor among many that a consumer may consider.
JM: In North America, wine sales have been relatively stagnant over the past five years. Sales of red wine have slightly dipped, while sales of white wine have seen a small rise. Rosé wines, starting from a small base, have seen a sharp increase in volume, though this growth rate has notably slowed. These trends raise the question of whether there are shifting demand patterns for wine or if this signals a persistent flat to downward trend in the market.
RJ: The shift to pink and white and sparkling is interesting because it reveals the way wine has become a, quite possibly, simple beverage rather than a complicated accompaniment to food. People know they like, or don’t like – Chardonnay, Pinot Grigio, or Sauvignon Blanc and order accordingly.
With rosé, it’s even simpler: dry or sweet. Who knows the grape behind the pink wine in their glass? Who cares? It is interesting to consider the position of Red Blends in the US market. These fill a similar role: a predictable drink.
Friends are having a celebratory toast of rosé wine together during a party.
Of course, plenty of people love complexity and are eager to try Georgian Qvevri wines and French Pet Nat. But these people are the exceptions to the wine-drinking rule—despite the space that’s quite reasonably dedicated to them by the wine media.
JM: How has the introduction of canned wines, including flavored wines, changed the dynamics of the wine marketplace? Is it resulting in a net expansion of the market or driving a migration to lower price points?
RJ: These products aren’t necessarily cheap. But they fit my narrative of helping reposition wine as a beverage rather than a ‘noble’, complex product that must be taken seriously. I see no reason to imagine they will disappear despite the wishes of many wine conservatives.
JM: Younger consumers seem less interested in wine consumption. Roughly a third of Gen Z consumers say they prefer no alcohol or low-alcohol beverages. How should the wine industry respond to this generational preference?
RJ: There are two answers. 1) embrace this and produce lo-no wine-based drinks to satisfy their demand. I am unashamedly doing with a le Grand Noir 0.0% extension to our range. 2) promote the unique, historic qualities of wine that make it such a great convivial product and such a delicious partner to food.
1) and 2) are not mutually exclusive. Evidence suggests that individuals who enjoy non-alcoholic beverages often drink alcoholic ones too, sometimes within the same event. It would be great to see someone start their evening with a glass of le Grand Noir 0.0% Blanc and then move on to enjoy a 12.5% le Grand Noir Pinot Noir with dinner, or perhaps as a subsequent drink.
JM: Baby boomers had a preference for Cabernet Sauvignon and Chardonnay. Are the Millennials and subsequent generations leaning towards different varieties like Pinot Noir and Sauvignon Blanc? Has the wine industry adapted to these shifting preferences?
RJ: The situation isn’t black and white. Indeed, the younger contingent is gravitating towards the lighter and fresher taste profiles of Sauvignon, Pinot Grigio, Prosecco, and Pinot Noir. However, it’s premature to dismiss the relevance of Cabernet and Chardonnay just yet.
As mentioned previously about Red Blends, I believe alternatives will become increasingly popular. I am currently developing a wine in Georgia named K’AVSHIRI, which incorporates a mix of Georgian grape varieties, winemaking techniques, regions, and vintages. This wine challenges conventional norms, setting a precedent that I anticipate others will emulate.
JM: Are we producing an excess of wine, and is it priced too high?
RJ: Given the overall consumption levels worldwide, it’s clear that the wine production has been excessive for some time. It’s only recently that this has become widely acknowledged. Moreover, a significant amount of wine is sold too cheaply, yielding minimal profits, a situation made even more precarious by climate uncertainties.
There’s a growing trend where the younger generation in European wine-making families are reluctant to follow in their parents’ footsteps. Consequently, I anticipate a decrease in production by 15-20%, primarily affecting the lower end of the market. Large-scale producers like Gallo and European cooperatives, which are structured to produce inexpensive wine, will dominate this segment.
At the high end of the market, esteemed wines, akin to top-tier restaurants and luxury fashion brands, will likely endure. Those positioned in the middle, however, may face significant challenges.
Are they priced low enough to draw in consumers unwilling or unable to spend beyond $12-15? Do they have sufficient marketing to appeal to those with larger budgets? This circles back to the beginning. Spirits and beer brands possess margins that allow for marketing, justifying the high prices that sustain these margins. Many wine businesses lack adequate funds.
JM: Thank you.
10 Delicious, Ready-to-Drink Cocktails Perfect for Summer Sipping
Summer is a good time to try these ready-to-drink cocktails, which you can serve straight from the can, bottle or pouch.
They offer a portable, consistent sipping experience.
Long Drink peach
A popular Finnish highball, the long drink originated at the 1952 Olympic Games in Helsinki. Produced since 2018, the Finnish Long Drink is one of the best, most consistent RTDs. The peach version, the first new flavor in four years, is crisp and juicy, with natural sweetness and botanical notes of gin. $14.99 per six-pack, 5.5% alcohol by volume. thelongdrink.com
Credit: Handout
Credit: Handout
Pari modern mule
Alessia Vettese founded Pari while training for a marathon and wanting a complex, nonalcoholic cocktail made with better-for-you ingredients. Pari’s zesty drinks are made with ginseng, ginger, citrus extracts, premium Mexican agave and sparkling water. The 8.4-ounce drinks also can be used as a mixer. $60 per 12-pack. drinkpari.com
Tip Top naked and famous
Packaged in small cans, this represents the inaugural mezcal beverage crafted by a cocktail firm based in Atlanta. In order to refine the recipe for this smoky-citrus concoction, Tip Top collaborated with Joaqín Simó, the creator of the celebrated modern cocktail in 2011. Priced at $17.49 for a four-pack of 100-milliliter cans, with an alcohol content of 25%. tiptopcocktails.com
Via Carota craft cocktails
Not only do Via Carota cocktails come in stunning, thick, chevron-patterned glass, but they also are bright, intensely aromatic and well balanced. After pouring the drinks over ice, you can reuse the elegant bottles. Originating at a restaurant in New York’s West Village, the cocktails come in three families: Negroni, martini and bourbon-based. $24.99 per four-pack of 200-milliliter bottles, 11% ABV, $39.99 per 375-milliliter bottle. drinkviacarota.com
Credit: Handout
Horton coconut rum cocktails
The inspiration for these rum-based cocktails came from Krista Horton’s go-to coconut rum and diet cola beach drink. The pineapple soda version drinks like a piña colada. $43.99 per 12-pack of 12-ounce cans, 7% ABV. drinkhorton.com
Little Saints paloma
Fizzy pink bubbles lift the aromas and flavors of grapefruit and agave in Little Saints’ sugar-free, nonalcoholic paloma. Boosted by a blend of reishi mushroom extract and terpenes, it adds a mood-lifting touch to the cocktail experience. $20 per four-pack of 250-milliliter cans. littlesaints.com
Dulce Vida watermelon margarita
Made with watermelon juice, Dulce Vida blanco tequila, and lime juice, this drink is packaged in a Tetra Pak, making it both portable and sustainable without compromising on quality. Enhance the drink’s tartness by adding more lime juice. The price for 1 liter is $17.99. dulcevidaspirits.com
Credit: Handout
Credit: Handout
Surfside vodka-based cocktails
Surfside’s line of canned cocktails includes the low-calorie, flavorful iced tea and vodka. The mix of real tea, lemonade and handcrafted stateside vodka is like a perfect Arnold Palmer with a kick. $20.79 per eight-pack, 4.5% ABV. drinksurfside.com
Credit: Handout
Credit: Handout
Talkhouse Encore cocktails
This line of fruit-forward drinks, made with all-natural juices, was inspired by the Stephen Talkhouse in the Hamptons of Long Island, New York. $19.99 per four-pack, 5% ABV. drinks.talkencore.com
Sprinter peach cocktail
Mixing premium vodka, real fruit juices and sparkling water, Sprinter cocktails are available in grapefruit, lime, black cherry, and peach flavors. The peach variety is particularly notable for its sweetness and effervescence. Priced at $19.99 for an eight-pack, containing 4.5% ABV. drinksprinter.com
Dogfish Head blood orange mango vodka crush
Vodka is distilled over blood oranges and mangoes, then blended with orange juice, mango juice and lime for a sweet, tart burst of flavor. $5 per 355-milliliter can, 7% ABV. dogfish.com
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About the Author
Angela Hansberger is a freelance food, spirits, & culture writer who has written for Bon Appetit, Atlanta Magazine, Audubon, and is a contributing writer for the AJC.
Credit: Rae Conner
Credit: Handout
Credit: Courtesy of Torchy’s Tacos
Credit: Ben Gray
Navigating the Wray & Nephew Rum Shortage: 7 Expert-Recommended Alternatives to Try
For those who relish Jamaican rum, here are our top picks for robust, high-proof rums that carry a distinctive edge.
Antoine Distillery / The Funk / Worth Park Estate / Paranubes
Until a few months back, Wray & Nephew Overproof Rum, a top choice among Jamaican rum aficionados, was commonly found on shelves. But recently, this familiar yellow and green bottle has started to vanish from numerous liquor stores.
Wray & Nephew Overproof holds a special status in the realm of spirits. Not only is it a major hit in Jamaica, but it is also notably potent. This rum is bottled at an impressive 63% ABV and is renowned for its rich, intense flavors.
“One of its main hallmarks is that it has these big, bold, kind of funky flavors and aromas pointing towards things like tropical fruits, and overripe bananas,” says Arminder Randhawa, the content creator behind the rum and cane spirit-focused channel The Rum Revival.
Related: 11 Essential White Rums for Your Liquor Cabinet
So where did all of the Wray & Nephew go? According to a statement from J. Wray & Nephew Limited, the current shortage is due to unexpectedly heavy rainfall at the distillery. The abundance of rain has made it incredibly difficult for the distillery to properly dispose of its waste, so production has slowed considerably. To alleviate this problem, a new waste disposal facility is currently being built. Once it’s up and running, we should start to see Wray & Nephew Overproof back on shelves shortly thereafter.
Home mixologists and rum fans aren’t the only ones affected by the shortage, bars have had to adapt as well.
“We’ve been forced to adapt a lot of our recipes, and make tweaks and adjustments to account for the difference in profile,” says Adam Sandroni, the bar manager at Test Pilot in Santa Barbara, California. “This has become something of a routine in a post-Covid world with supply chain disruptions being the norm rather than the exception, so we’ve gotten pretty good at adapting on the fly and finding new spirits to fill in the gaps.”
Thankfully, Wray & Nephew isn’t the only heavyweight Jamaican rum on the market. There are a handful of other rums, from Jamaica and other nations, that present similar, high-octane flavors.
“Some [rums] can come off smelling sweet to sometimes peppery,” says Tony Prosper, the bar manager at Cococabana, a Caribbean-style cocktail bar in Oceanside, California. “I would say ‘funky’ has been used to describe the smell. I have even heard people say it gives off a gasoline smell.”
Until we can easily find Wray & Nephew again, here are our favorite punchy, high-octane rums that have just enough funk to scratch the same itch.
Hampden Estate Rum
Rum Fire, distilled at the famed Hampden Estate, has quickly become a legend among rum aficionados. This completely pot-distilled rum stands out with a staggering 63% ABV and boasts the boldest flavors and aromas available among Jamaican rums. Rum Fire offers a distinctive experience that isn’t universally appealing, yet its fans are intensely devoted.
“Rum Fire delivers a unique profile of sharp, synthetic, fuel-like scents,” explains Randhawa. “It heavily features scents akin to exquisitely fermented grilled pineapple. When mixed into cocktails, it undergoes a dramatic shift, unleashing a burst of lush, vibrant tropical fruit flavors,” he adds.
Monymusk Rums
If Rum Fire offers an intensely flavorful sip, then Monymusk serves as a slightly softer option compared to Wray & Nephew. It still boasts a high alcohol content of 63% ABV without aging, yet it feels less harsh.
“Monymusk overproof white rum has a subtler ‘funk’ quality, highlighted by hints of baking spice and a reduction in overripe fruit notes,” Sandroni comments. “Its smoother nature at such a strong ABV makes it an excellent introductory rum for those exploring the overproof white rum category from Jamaica.”
The Funk
Distilled in traditional pot stills, this Jamaican rum captures the quintessential flavors associated with the region’s rums, including ripe tropical fruits and slight earthiness. Packaged at 50% ABV, it provides a milder taste experience compared to some stronger variants.
“This [lower proof] makes it nice to use as a base for a cocktail since the proof comes in a more approachable range for most people versus the 126 proof the other unaged rums are hitting,” says Sandroni.
Try The Funk in a Daiquiri or Mojito to give those classic cocktails a bit more of a kick.
Antoine distillery
Grenada’s River Antoine distillery, where River’s rum is produced, is almost like a window into the past. It operates the same way as it did in the mid-1800s. The copper pot stills are heated by wood fire and the fresh sugarcane used to make River’s is milled using a water wheel.
“River’s is a truly old school agricole style rum,” notes Sandroni. “It emphasizes less on the tropical fruits and more on the fresh cut grass and sugarcane notes.”
River’s possesses a unique flavor profile compared to Wray & Nephew, yet at 69% ABV, it is remarkably robust, featuring a distinctive briny funkiness.
Two James Distillery
Handled by Two James distillery in Michigan, Doctor Bird stands out in this selection. It is the sole barrel-aged rum and has an ABV of 50%. This lends it a smoother profile with subtle nuances of vanilla and baking spice to temper the potent funky flavors.
Doctor Bird’s subdued aromas have garnered favor among mixologists. “This is one of my favorite rums other than Wray & Nephew,” mentions Prosper. “It presents a sweet aroma yet holds a robust earthy flavor.”
Paranubes
Known predominantly for its mezcal, the state of Oaxaca in Mexico also houses several rum distilleries. Paranubes rum, like many from Oaxaca, is crafted using fresh sugarcane juice rather than molasses. Locally, these rums are often called aguardiente de caña.
Despite its sugarcane base, Paranubes boasts a bold and wild character consistent with other notable rums. “Its fragrance immediately strikes with a funky, appealing twist accompanied by notes of ripe banana and spice. The taste starts warmly and ends with a signature grassy note,” comments Prosper.
Worthy Park Estate
The latest overproof rum from Worthy Park Estate combines molasses-based rum with fresh sugarcane distillate, offering a distinctive profile. “The aroma is gentler, with fewer ripe fruit notes and more minerality and grassy elements,” explains Sandroni. “It resembles a rhum agricole more than the typical Jamaican overproof rum.”
While this rum diverges somewhat in its base components, it retains the iconic Jamaican rum characters of tropical fruits and the distinct note of banana that Worthy Park’s rums are known for. “This one definitely carries that signature banana note,” notes Randhawa.
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Exploring the Perfect Pair: Why Wine Complements Cigars So Well
Enjoying the Taste of Wine with Cigars
Many believe that whiskey is the best companion for a cigar, but in Sonoma County, a circle of enthusiasts argues that wine is the superior choice. During a recent ‘Summer Smoke’ dinner event at Rodney Strong Winery, I had the chance to engage with several proponents of this pairing and delve into their reasoning.
The gathering saw a partnership between Rodney Strong and Squire Cigars, a business in Santa Rosa, California, currently marking its 50th anniversary. General Manager Kim Squire, whose parents, Barney and Linda Squire, founded the company, shared insightful perspectives on this debate.
“Traditionally, people associate whiskey or rum with cigars as the ideal pairing. However, considering the variety of cigar strengths, pairing them with something milder like wine can actually enhance the experience, making it a better complement to the cigars than other beverages,” she noted.
To demonstrate her perspective, Kim presented four distinct types of cigars each paired with a selection from Rodney Strong wines. The attendees had the option to try these pairings with a small sample of cigar and a taste of wine, or to indulge in a full-sized cigar.
Rodney Strong is particularly renowned for its award-winning cabernet sauvignon wines from Alexander Valley, most notably the Bordeaux blend known as Symmetry which retails for $70 per bottle. While highlighting cigar pairings for these specific wines, Kim also explored possible pairings with other Rodney Strong varietals such as sauvignon blanc, chardonnay, pinot noir, and port, pairing two of these as well.
Portfolio of Wines Crafted by Rodney Strong Winery
Below are the four Rodney Strong wines that Kim Squire paired with cigars:
#1 – Rodney Strong Symmetry paired with Davidoff Winston Churchill Cigar – The deep and complex flavors of berries, earth, and coffee in this cabernet blend complement the robust tastes of pepper, cream, dark chocolate, and coffee found in the Churchill cigar.
#2 – Rodney Strong Cabernet Sauvignon with Aladino Corojo Cigar – Bursting with notes of black currants, plum, boysenberry, cedar, and a touch of mocha, this refined cabernet pairs beautifully with the Aladino Corojo cigar. This cigar offers a bouquet of sweet spice, cocoa, cedar, and floral nuances.
#3 – Rodney Strong Pinot Noir with Arturo Fuente Hemingway Cigar – The velvety black cherry and spice flavors of the pinot noir are perfectly matched with the lighter, creamy sweetness and subtle pepper notes of the Hemingway cigar.
#4 – Rodney Strong Sauvignon Blanc with Avo XO Cigar – For those who favor white wine, the crisp and aromatic grapefruit, floral, and pear notes of the sauvignon blanc pair exquisitely with the smooth, mild flavors of the XO cigar, which highlights hints of salty cashews, cream, cedar, sweet molasses, leather, and spice.
Some of the Cigars Served at the Wine & Cigar Pairing Event at Rodney Strong
The ‘Summer Smoke’ event at Rodney Strong winery featured a family-style dinner and was conducted outdoors on a large grassy area with a picturesque view of the vineyards in Sonoma County. Although not everyone at the fully booked event engaged in both the cigar and wine tastings (with a select few opting solely for wine-tasting), the cigar enthusiasts found much to enjoy.
“A cigar is a wonderful addition to the wine-pairing journey. A youthful Cabernet, rich with bold fruits and sturdy tannins, pairs exceptionally well with an earthy Robusto,” explained Palmer Emmitt, Owner and Winemaker at Emmitt-Scorsone Wines, as he explored various cigar and wine combinations.
Christopher O’Gorman, Senior Director of Communications at Rodney Strong Wine Estates, also enjoys the dynamic between wine and cigars. “Exceptional wine paired with fine cigars is like a match made in heaven. Both possess intricate flavors that echo their origins and cover a broad range of aromas and textures, from delicate and smooth to rich and robust,” he noted.
Guests Relaxing on the Lawn at the Wine & Cigar Pairing Event at Rodney Strong Winery
But Rodney Strong winemaker, Olivia Wright, decided not to participate in the pairing, though she did an excellent job describing the wines to guests.
“I don’t smoke cigars, but our proprietor, Tom Klein, greatly enjoys them – especially with wine, and so do many of our winery customers,” stated Olivia Wright, Winemaker with Rodney Strong Wine Estates.
“Also, I know that we all have different palates, and so if people enjoy pairing wine with cigars, I think that is wonderful. The world of wine will be a better place if we get rid of rules about what people should and shouldn’t like about wine pairing,” she added.
Interestingly both Squire Cigars and Rodney Strong winery are family owned businesses, with Squire Cigars first opening their doors in 1974 and Rodney Strong established in 1959. Recently, Squire Cigars introduced wine lockers to their cigar shop, enabling customers to receive advice on selecting the best wine from their lockers to pair with cigars.
“Wine and cigars just go together,” mentioned Kim Squires, “so why not offer wine lockers at our cigar shop? Truly, people are missing out if they don’t pair their wine with cigars.”
Actor George Hamilton epitomizes the elegance of pairing different types of wine and cigars.
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Consumer Alert: Counterfeit Glen’s Vodka Discovered in Store Due to ‘Nail Varnish’ Smell Complaints
Over 40 counterfeit bottles were discovered in a shop in Coatbridge during an investigation.
Over 40 bottles of fake Glen’s vodka have been recovered from a shop after a customer said the alcohol smelled like “nail varnish remover”.
Food Standards Scotland (FSS) and North Lanarkshire Council launched an investigation after the counterfeit bottles were discovered in a shop in Coatbridge.
Following a compliant from a consumer who detected a strong odor of nail varnish remover in what was falsely labeled as Glen’s vodka, local environmental health officers have taken action. They tracked down and removed the 35cl bottles from sale and collected samples for testing.
Both the Food Standards Scotland (FSS) and local councils are urging the public to exercise increased caution when buying alcoholic beverages, advising a thorough check of any bottles purchased recently.
“Consuming such counterfeit products poses serious health risks,” stated Ron McNaughton, head of the Scottish Food Crime and Incidents Unit at FSS.
“The labeling, the appearance of the packaging, and the odor can be indicative of an issue.”
“Purchasing counterfeit alcohol leaves you unsure about what ingredients it includes and its potency, which might result in severe illness or intoxication after just a drink or two.”
“Please contact us if you suspect you have purchased counterfeit items.”
Councillor Helen Loughran, chair of the environment and climate change committee at North Lanarkshire Council, stated, “This was an important find by our officers at a store in Coatbridge, who swiftly acted to confiscate the counterfeit items from being sold.”
“Our environmental health and food safety officers remain vigilant to the potential issue of counterfeit alcohol within North Lanarkshire to protect public health.”
Anyone who suspects they have bought counterfeit alcohol should reach out to their local council’s environmental health service or the FSS Scottish Food Crime and Incidents Unit at foodcrime@fss.scot.
Contact North Lanarkshire Council’s environmental health at environmental-health@northlan.gov.uk or call 01236 856361.
For those with information about counterfeit alcohol or related food crimes, please call the free and anonymous Scottish Food Crime Hotline at 0800 028 7926.
Glen’s has been reached for a statement.
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Weyland-Yutani Launches Aspen Beer Inspired by ‘Alien: Romulus’ Movie
Xenomorph in 20th Century Studios’ ALIEN: ROMULUS. Photo courtesy of 20th Century Studios. © 2024 20th Century Studios. All Rights Reserved.
Ridley Scott’s seminal sci-fi/horror film Alien (1979) is known for many things: the infamous Chestburster scene, the debut of Sigourney Weaver playing badass Ellen Ripley, and a new breed of cosmic terror known as the Xenomorph.
A can of fermented hops isn’t exactly synonymous with the classic movie…unless, of course, you’re a super-fan who pays attention to the smallest production details.
For close to half a century, eagle-eyed viewers have discussed the topic of Aspen Beer, the Nostromo crew’s alcoholic beverage of choice. Most notably imbibed by Captain Dallas (Tom Skerritt) during Kane’s final meal, the drink represents one of the franchise’s first-ever references to Weyland-Yutani, the greed-obsessed “Company” that will do anything to get its hands on a Xenomorph specimen. While the corporation would play a much larger and more visible role in the sequels that followed, it’s very cool to learn the callous conglomerate that spans innumerable industries was always there from the very beginning — albeit spelled without the “d” at the end of “Weyland.”
Captain Dallas (right) holds a can of Aspen Beer in 1979’s “Alien.”
Initially just a minor prop in the background, Aspen Beer has become a recurrent element in the Alien series, intriguing fans who can now even taste it themselves through Alien: Romulus. In conjunction with the movie’s grand release in theaters this weekend, 20th Century Studios has collaborated with Angel City Brewing to bring this fictional beverage to life.
“We reflected on the beer’s appearances throughout the series and contemplated what a crew on a spaceship would likely prefer as a regular drink,” says marketing manager Kelsey Damassa. “Our conclusion was a drink not too strong in alcohol content or too exotic in flavor. We aimed for a beer type that would be universally enjoyable.”
Guided by this concept, head brewer Layton Cutler crafted the real-world version of Aspen Beer as a blonde ale, as these “lightly flavored, classic beer styles … never become outdated or unpopular,” according to Damassa. “This blonde ale exemplifies such qualities — bright, traditional, and immensely satisfying. It’s the ideal beverage for space exploration.”
To be as faithful as possible to the product design featured in the ‘79 feature that set the whole mythos in motion, the Angel City team worked off high-res images of the Aspen Beer logo provided by 20th Century Studios.
“We tried to stay as true as possible to the original label design, but also wanted to add a little Angel City and Los Angeles flair,” Damassa says. “You’ll notice our iconic Angel is featured on the front of the can under the ‘Aspen Beer’ logo. You’ll also notice that we changed the location on the ribbon from Aspen, Colorado to Los Angeles, California to give a subtle nod to where the beer was brewed.”
Aspen Beer as produced by Angel City Brewing
Aspen Beer as produced by Angel City Brewing
Those looking to get taste of an ice-cold Aspen can head over to Angel City Brewery in Los Angeles (216 S Alameda Street), where the beer is available on tap and in a limited number of to-go cans. Facehugger eggs sold separately…
Alien: Romulus is now playing exclusively in theaters.
Directed and co-written by Fede Álvarez (Evil Dead, Don’t Breathe), the film takes place between the events of Alien and Aliens. Its story centers around a group of young scavengers who get way more than they bargained for while trying to steal cryo-pods from an abandoned Weyland-Yutani research station. Ridley Scott served as a producer on the project via his Scott Free banner.
Unveiling the Whiskey Brand Behind Starbucks Reserve’s Exclusive Barrel-Aged Coffee
If you’ve ever visited a Starbucks Reserve location (there are nine worldwide, six of which are roasteries), then you know that you won’t find many of the company’s best-known beverages on the menu. There’s no “venti PSL” at a Roastery — but there is a Hot Honey Affogato and Toffeenut Bianco Latte. Starbucks’ Reserve Roasteries are hubs for the coffee giant to experiment and offer premium espresso and coffee bean innovations, and they host a number of unique creations. At the three New York City locations, Starbucks features such intricate coffee beans as Sun-Dried Brazil Fazenda Recanto with rose and lavender, and Rwanda Sholi Kundwa with chamomile and ginger. Included in this assortment is Starbucks Reserve Knob Creek Bourbon Barrel-Aged Guatemala coffee with chocolate and fruit tones — and there’s more to this specific roast than initially appears (or tastes).
Starbucks Reserve developed its barrel-aged Guatemalan coffee in partnership with whiskey giant Knob Creek. According to the Starbucks Reserve website, the batch is sourced from “an extraordinary lot of Guatemalan beans, meticulously cared for during the aging process in Knob Creek Kentucky Straight Bourbon Whiskey barrels.” This long-standing coffee tradition merges with the expertise of the famed Kentucky distillery, creating a coffee described by Starbucks as having “mellow sweetness, notes of chocolate, hints of stone fruit, and an aura of rich oak.” For optimal preservation of these intricate, crafted flavor elements, this barrel-aged coffee is best brewed using a pour-over, French press, or even made into a lavish batch of cold brew.
Read more: 26 Coffee Hacks You Need To Know For A Better Cup
Barrel-aging is a skilled method to infuse flavor into coffee without the need for heavy sugary syrups or synthetic flavorings, and it’s completely alcohol-free. It’s a trend that’s been gaining momentum in the coffee industry in recent years, inspiring the creation of brands like Regent Coffee and Bourbon Coffee Co. Good Folks Coffee in Louisville, Kentucky also produces a custom Pappy & Company coffee blend aged in luxury Pappy Van Winkle bourbon casks.
In the process of barrel aging, green coffee beans that have not yet been roasted are stored in a barrel previously used for aging alcohol, such as Knob Creek bourbon whiskey. These beans remain in the barrel to soak up distinctive aroma and flavor profiles. After an undetermined period, the beans absorb enough character and are then roasted and brewed into a unique, robust coffee. Expertly adjusting the duration of aging allows for a controlled infusion of aroma. Coffee beans aged in Knob Creek barrels typically adopt qualities such as earthiness, nuttiness, oakiness, hints of vanilla, spice, and a touch of sweetness.
Many enthusiasts have posted online about their experiences with this coffee. It is served in Starbucks Reserve Roasteries and stores, commonly sweetened with vanilla syrup. According to one user on Reddit, this vanilla additive complements the bittersweet tones of dark cherry in the coffee, creating a smoothly balanced flavor. For those wanting to experiment, it’s suggested to add a splash of Knob Creek bourbon to a cup of black drip coffee made from Starbucks Guatemala specialty beans.
For more information, read the original article on Tasting Table.
Fake Vodka Seized from Scottish Shop Following Nail Varnish Complaint
Over 40 bottles of counterfeit vodka, fraudulently labelled as Glen’s, were taken from the shelves of the premises.
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Several fake vodka bottles have been collected from a Scottish store after a customer noticed a “nail varnish” odor.
Authorities confiscated over 40 bottles (35cl) of counterfeit vodka, falsely branded as Glen’s, from a location in Coatbridge, North Lanarkshire. The bottles were seized following a complaint by a customer who detected the smell of nail varnish in one of the bottles they bought.
Officers from the North Lanarkshire Council‘s environmental health team along with Food Standard Scotland acted promptly to withdraw the vodka from sale. The seized bottles were analyzed and confirmed to be unauthorized.
The food watchdog together with North Lanarkshire Council is alerting the public to exercise heightened caution while purchasing alcohol. They also encourage consumers to scrutinize any alcohol products they may have recently bought. products.
Ron McNaughton, who leads the Scottish Food Crime and Incidents Unit at FSS, stated, “Consuming these types of products poses a significant health risk. Aspects such as the labeling, appearance of the packaging, and the odor can be indicators that something is amiss.
“Purchasing counterfeit alcohol is risky since you’re unaware of the ingredients it contains and its potency, which may cause severe illness or intoxication even after consuming just one or two drinks. We encourage you to contact us if you suspect you have purchased counterfeit products.”
Councillor Helen Loughran, who is the Chair of the Environment and Climate Change Committee at North Lanarkshire Council, commented, “This was an important find by our officers at a retail outlet in Coatbridge, who promptly removed these fraudulent items from the shelves. Our environmental health and food safety officers are continually on alert for counterfeit alcohol issues in North Lanarkshire to ensure the safety of the public.”
If anyone possesses details concerning counterfeit alcohol or broader issues of food crime, they are encouraged to reach out to the Scottish Food Crime Hotline (0800 028 7926), operated in association with Crimestoppers. This service is confidential and free to use.
Stay updated with the latest news from across Scotland and more by subscribing to our daily newsletter here.
10 Must-Try Rum Cocktails to Celebrate National Rum Day
Rum, a globally cherished spirit, is celebrated for its versatility in enhancing an array of cocktails.
While World Rum Day takes place on the second Saturday of July each year, the United States marks National Rum Day on August 16. Commonly linked with the Caribbean, rum’s production has expanded from Scotland to Africa and Hawaii.
Known primarily as the foundation of many tropical beverages and classics like the daiquiri, mojito, and piña colada, innovative mixologists are now also exploring rum’s potential in creating unique and sometimes savory drinks. Here are 10 brilliant examples, paying homage to the artisans and the beloved spirit.
This intriguing cocktail offers a reimagined take on the classic combination of Prosciutto and melon, featuring a significant splash of rum.
Concocted by the culinary experts at Bottino restaurant in New York, this cocktail serves as a delightful summertime beverage, cleverly integrating the classic flavors of Italian Prosciutto and melon. The creators at Bottino blend San Daniele Prosciutto fat-washed Jamaican rum with sweet melon and a splash of lemon to introduce a refreshingly tangy note, crafting a drink that bursts with savory smoky flavors.
For infusing the rum, meld it with San Daniele Prosciutto fat and let it sit for at least three hours. This process lets the rum soak up the distinct smoky and savory flavors of the prosciutto. Once infused, ensure the rum is strained and chilled for subsequent use.
Place the prosciutto fat-washed rum, cantaloupe juice, lemon juice, and simple syrup in a shaker. Add ice and shake vigorously for about 15 seconds to ensure the mixture is well-chilled. Strain this concoction into a pre-chilled coupe or rocks glass. Garnish with a skewered melon cube and a rolled slice of prosciutto, and crown it with a dehydrated lime wheel for the perfect finishing touch.
The Cartel Old Fashioned enjoys a unique tropical coconut essence.
Coconut Cartel Rum incorporates coconut water in lieu of distilled water during the proofing process of their premium aged Guatemalan rum and their new blanco blend from the Dominican Republic. These distinctive rums are perfect for crafting cocktails where a hint of coconut is desired.
In a mixing glass, combine syrup, bitters, and rum. Add ice to the glass and stir for 20 seconds. strain the mixture into a rocks glass filled with fresh ice. Express orange peel over the glass and garnish with the peel.
Heat coconut water and coconut palm sugar on low until the sugar is completely dissolved.
Designed with Koloa Rum and the holiday spirit of Thanksgiving in mind, this cocktail is suitable for any season.
“I designed this recipe specifically for Thanksgiving since it celebrates the flavors in cranberry sauce. I wanted the color palette to be very Thanksgiving-inspired, with red, burnt orange, and light orange. All that said, it could work any time during the fall or even into citrus season,” says mixologist Lee Corbett.
Fill a highball glass with ice and pour the cranberry juice into the bottom. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur; shake with ice and strain gently into the serving glass without disturbing the bottom layer. Fill with ginger beer to the top. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.
The Estatua Verde cocktail, created by acclaimed Austin, Texas bartender Justin Lavenue.
A fabulosuly fancy, statuesque up cocktail from the mind of Justen Lavenue, co-owner of The Eleanor in Austin, Texas. At the bar, they garnish the drink with a torched cassia bark chip and a few sprays of flamed Amburana-infused Plantation O.F.T.D. Dark Rum.
Mix 3 oz of Estatua blend with .75 oz of lime juice and 2 dashes of foam tincture. Assemble these ingredients in a shaker tin. Introduce cubed ice, seal the tin, and give it a robust shake. Employing a Hawthorne strainer, pour the concoction into a chilled Nick & Nora glass, garnish, and serve.
Add a playful twist to your mojito with fresh coconut water for a refreshing variation.
Inspired by the historical relationship between Mount Gay and the art of sailing, the newly introduced Eclipse Navy Strength rum is crafted at 57.1% ABV and unveils rich layers of vanilla, passionfruit, roasted pineapple, and sea salt.
Begin by gently muddling mint leaves at the bottom of the shaker tin. Add Eclipse Navy Strength, lime juice, and simple syrup, then give it a gentle shake. Transfer the mixture to a Collins or highball glass, then enhance with coconut water. Finish with a topping of crushed ice and a sprig of mint for garnish.
Rum, basil, and lemon combine to form the delightful Imperial Basil Smash, a modern easy-to-make classic.
This variant of the traditional smash cocktail blends fresh basil with Dominican rum to create a drink that is both complex and refreshingly delightful.
Mix basil and lemon juice in a shaker, lightly muddle them together, then add Barceló Imperial and simple syrup, and top it off with ice. Shake well, strain, and serve in a rocks glass filled with ice. Embellish with a few basil leaves.
Innovate your traditional Bloody Mary by substituting vodka with any dark rum. This recipe is shared by Bridget Albert, a mixologist at Southern Glazer’s Wine & Spirits.
Mix all components in a mixing glass filled with ice. Vigorously shake, then strain into a tall glass also filled with ice. Add garnishes of a celery stalk, cherry tomato, and olive.
Fruity yet spicy, this cocktail crafted with Brugal 1888 rum touches upon every flavor note.
Though often perceived as a quintessentially tropical beverage that is usually fruity and served frozen, a classic daiquiri is rather straightforward and refreshing, made up of rum, lime juice, and a sprinkle of sugar. This modern variation integrates the luscious flavor of mango and a subtle kick of heat from Ancho Reyes.
After shaking, strain the mixture into a rocks glass filled with ice. Embellish with Tajin seasoning and slices of mango.
The Chili Passion Martini blends rum with flavors from Southeast Asia.
The culinary team at Jaya at The Setai in Miami developed this spicy and celebratory beverage. They steep the vodka with red Fresno and jalapeño chiles for at least two days to perfect the taste.
Mix all components in a glass. Include chili flakes. Shake with ice and strain into a Martini glass. Top with a Thai chili for garnish.
The Cloudlifter, created with Ron Zacapa, serves as a superb choice for an after-dinner drink.
This delightful dessert cocktail showcases Guatemala’s finest Zacapa 23 Rum, meticulously aged for 23 years in casks that have previously matured American whiskey, Sherry, and Pedro Ximénez wines.
Mix all ingredients in a shaker tin with ice. Shake and strain to discard ice, then perform a dry shake and double strain into an Otis coupe glass. Finish by garnishing with crushed pistachios and serve.
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Cheers to National Rum Day: 10 Fantastic Cocktails to Try on August 16
Crafted around the world, rum is a diverse alcoholic beverage that enhances a variety of mixed drinks.
While World Rum Day is typically marked on the second Saturday of July annually, National Rum Day is recognized in the United States on August 16th. Rum is commonly linked to Caribbean nations; however, this spirit made from sugarcane is now distilled in many regions, including Scotland, Africa, and Hawaii.
Rum serves as the fundamental ingredient in many tropical concoctions and several classic beverages like the daiquiri, mojito, and piña colada. Creative mixologists are increasingly using rum in unconventional and even savory drinks. Here are 10 excellent examples, acknowledging both the artisans behind them and the beloved spirit.
This unique cocktail imitates the traditional appetizer of Prosciutto and melon, generously mixed with rum.
Created by the team at New York’s Bottino restaurant, this cocktail represents a summery blend, incorporating the smoky and savory flavors typical of the classic Italian Prosciutto and melon pairing. The creators at Bottino enhance this experience using San Daniele Prosciutto fat-washed Jamaican rum, ripe summer melon, and a dash of lemon to deliver a refreshing citrus twist, creating what they describe as an “umami explosion in a glass.”
To prepare the rum infused with San Daniele Prosciutto fat, mix the ingredients and allow the blend to rest for at least three hours. This process permits the rum to fully absorb the distinctive smoky and savory characteristics of the prosciutto. After infusing, strain and chill the rum prior to mixing.
For the cocktail, take a shaker and combine the prosciutto fat-washed rum with cantaloupe juice, lemon juice, and simple syrup. Add ice to the shaker and energetically shake for about 15 seconds until the mixture is well-chilled. Strain the concoction into a cooled coupe or rocks glass. Garnish with a skewer of melon cube and a rolled slice of prosciutto, topped off with a dehydrated lime wheel.
The Cartel Old Fashioned exudes a tropical coconut essence.
Coconut Cartel Rum incorporates coconut water instead of distilled water in the proofing process for their premium aged Guatemalan rum and their newly introduced blanco blend from the Dominican Republic. These distinctive rums are perfect for enhancing cocktail recipes where a coconut flavor is desired.
In a mixing glass, combine syrup, bitters, and rum. Fill the glass with ice and stir for 20 seconds. Strain the mixture into a rocks glass filled with fresh ice. Use an orange peel over the glass for aroma and as a garnish.
Heat coconut water and coconut palm sugar over low heat until the sugar has completely dissolved.
Featuring Koloa Rum, this cocktail, originally designed for Thanksgiving, suits any festive occasion.
“I designed this recipe specifically for Thanksgiving since it celebrates the flavors in cranberry sauce. I wanted the color palette to be very Thanksgiving-inspired, with red, burnt orange, and light orange. All that said, it could work any time during the fall or even into citrus season,” says mixologist Lee Corbett.
Fill a highball glass with ice and pour the cranberry juice into the bottom. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur; shake with ice and strain gently into the serving glass without disturbing the bottom layer. Fill with ginger beer to the top. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.
The Estatua Verde cocktail, created by acclaimed Austin, Texas bartender Justin Lavenue.
A fabulously fancy, statuesque up cocktail from the mind of Justin Lavenue, co-owner of The Eleanor in Austin, Texas. At the bar, they garnish the drink with a torched cassia bark chip and a few sprays of flamed Amburana-infused Plantation O.F.T.D. Dark Rum.
Mix 3 oz of Estatua blend with .75 oz of lime juice and 2 dashes of foam tincture in a shaker tin. Introduce cubed ice, seal, and shake vigorously. Pour through a Hawthorne strainer into a cooled Nick & Nora glass, then garnish before serving.
Enhance your mojito by incorporating fresh coconut water for a refreshing variation.
The recently launched Eclipse Navy Strength rum by Mount Gay, which enjoys a historical association with sailing, is crafted at 57.1% ABV and delivers complex flavors of vanilla, passionfruit, roasted pineapple, and a touch of sea salt.
Begin by gently muddling mint leaves at the base of the shaker. Add Eclipse Navy Strength, lime juice, and simple syrup, then give it a light shake. Serve the mixture in a Collins or highball glass, top up with coconut water and crushed ice, and finish with a mint garnish.
Rum, basil and lemon make this Imperial Basil Smash an easy, modern classic.
This herby take on the classic smash cocktail incorporates fresh basil and Dominican rum to create a complex yet refreshing drink.
Pour the basil and lemon juice into a shaker and gently chop them; add the Barceló Imperial and simple syrup, then complete with ice. Shake vigorously, strain, and pour into a shallow glass with ice. Garnish with basil leaves.
Give your classic Bloody a twist by using the dark rum of your choice instead of vodka. Recipe courtesy of Bridget Albert, mixologist at Southern Glazer’s Wine & Spirits.
Mix all ingredients in a mixing glass filled with ice. Shake thoroughly. Pour into a tall glass filled with ice. Add garnishes including a celery stalk, cherry tomato, and an olive.
This cocktail, crafted with Brugal 1888 rum, offers a perfect blend of fruity and spicy flavors.
While typically seen as a tropical, often frozen drink with fruity flavors, the classic daiquiri is actually quite straightforward and refreshing, made simply with rum, lime juice, and a touch of sugar. This newer version incorporates the exotic flavor of mango and a subtle spiciness from Ancho Reyes.
After shaking, strain the mixture into a rocks glass containing ice. Enhance with a garnish of Tajin and slices of mango.
The Chili Passion Martini fuses rum with the essence of Southeast Asia.
The creators at Jaya at The Setai in Miami designed this vibrant and spicy concoction. They steep the vodka in a mix of red Fresno and jalapeño chiles for at least two days to develop the right flavor intensity.
Mix all the ingredients in a mixing glass. Incorporate chili flakes. Shake over ice and strain into a Martini glass. Use a Thai chili for garnish.
The Cloudlifter, crafted with Ron Zacapa, stands out as a superb choice for an after-dinner drink.
This delightful dessert cocktail showcases Guatemala’s finest Zacapa 23 Rum, matured for 23 years in casks that previously aged American whiskey, Sherry, and Pedro Ximénez wines.
Combine all ingredients in a shaker with ice. Shake and strain to discard the ice, then dry shake and double strain into an Otis coupe glass. Top with crushed pistachios and serve.
One Community. Many Voices. Create a free account to join the conversation.
Our community aims to connect individuals through open and thoughtful dialogue. We encourage our readers to express their opinions and exchange insights and information in a respectful environment.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.