The Brother Justus Range of American Single Malt Whiskey

Established in 2014 by Phil Steger, Brother Justus Distillery is located in Minneapolis, Minnesota. Named in honor of a local Benedictine monk famed for his clandestine whiskey distillation during Prohibition, Brother Justus dedicates itself to preserving the artistry and innovation of its namesake through its high-quality American single malt whiskeys. The distillery is distinguished for its innovative peating process and the use of regional ingredients which give their whiskey distinct tastes. Here’s a breakdown of the flavor notes for various Brother Justus whiskey offerings.

Situated in northeast Minneapolis, Minnesota, Brother Justus takes pride in producing, aging, and bottling its whiskey at the local facility. The distillery practices exclusive use of malted barley from the Upper Midwest and matures the spirit in specially crafted barrels made from Minnesota oak. The regional wood not only contributes unique flavors but also showcases the influence of the local climate on the aging process.

The distinct flavors arising from Minnesota’s cold-climate oaks are notably different from those derived from warm-climate oaks, such as those found in Missouri. These differences are attributable to the oaks’ varied growth rates, their specific chemical compositions, and their individual interactions with the whiskey during the maturation process.

Cold-climate oak is distinguished by a tight grain structure, higher concentrations of lignin, and fewer vanillin and tannins compared to oak from warmer climates. This tighter grain structure decelerates the interaction between the spirit and the wood, resulting in a slower flavor extraction process. Cold-climate oak introduces a complexity of spice that includes notes of clove, nutmeg, and cinnamon, helping to cultivate a more balanced and refined flavor profile over time.

In contrast, warm-climate oak features a looser grain structure which facilitates quicker interactions between the wood and the spirit, leading to rapid flavor extraction and a bolder, more pronounced flavor profile. Elevated levels of vanillin in warm-climate oak deliver stronger and more intense flavors, with distinct coconut notes and a sweeter overall taste. Additionally, the increased tannins present in warm-climate oak contribute to a firmer structure and greater astringency in the spirit.

The Brother Justus Distillery is located in Minneapolis, Minnesota.

Brother Justus American Single Malt Whiskey, 43% ABV, 750 ml

The whiskey presents scents of honey, vanilla, and toasted malt/cooked cereal, accented by dried fruit and a slight spiciness.

On the palate, it is smooth and well-balanced, offering tastes of caramel, honey, and cooked cereal, complemented by vanilla, dried apricot, and a sprinkle of cinnamon.

The concluding taste is of medium duration, retaining elements of honey, oak, and a subtle spice.

Brother Justus American Single, Silver Whiskey, 43% ABV, 750 ml

Silver whiskey, also referred to as “newmake” whiskey, is whiskey that has not undergone aging. Personally, I prefer aged whiskey as it generally offers deeper flavors. However, newmake whiskey can serve as an intriguing base for cocktails when used by a skilled mixologist. In several countries, whiskey must be aged for a certain period before it can be legally labeled as such. The United States, however, has no such regulations, allowing any distilled spirit from cereal mash to be identified as whiskey, regardless of age.

The aroma of the spirit is predominantly fresh and clean, characterized by scents of green apple and pear, alongside nuances of boiled cereal and an anise or licorice scent.

On tasting, it presents a light, fruity profile with a vibrant eau de vie essence, infused with flavors of green apple, pear, and hints of honey. This unaged whiskey illustrates the raw purity of malt, accompanied by a mild sweetness and a light citrus undertone.

The finish of the whiskey is brief but sweet, featuring continuing flavors of green apple and a subtle taste of cooked cereal.

Brother Justus American Single Malt, Cold Peated Whiskey, 43% ABV, 750 ml

Traditionally, the process of “peating” whiskey involved exposing malted barley to the smoke from a peat fire. This smoke contains phenolic and other organic compounds that adhere to the sugars in the barley and persist through both fermentation and distillation. The specific characteristics of the peat smoke flavor depend on the peat’s origin.

For instance, peat sourced from moist, seaside areas often imparts a medicinal quality, whereas peat from drier, inland regions like eastern Scotland is known for its brushy, forest floor, and earthy notes.

In Scotland, it was common for the water used in mashing to absorb minor amounts of phenolic compounds as it flowed over peat bogs. However, these phenolic levels, generally around 2 or 3 parts per million (ppm), were too minimal to affect the flavor of the whiskey significantly.

Brother Justus has pioneered a unique method termed “cold peating” to instill a smoky/peaty flavor in its whiskey without the actual burning of peat.

Rather than igniting peat, Brother Justus derives the essential oils and phenolic components from it. These compounds are known for providing smoky, medicinal/disinfectant, and earthy aromas to traditionally peated whiskies. The process involves cold-infusing these extracted peat elements into the whiskey by introducing the peat oils into the spirit under controlled temperatures, thus preserving the peaty traits without the need for heat or fire.

This technique of cold peating gives Brother Justus meticulous control over the smokiness, earthiness, and phenolic content in the whiskey. By tweaking the quantity and concentration of the peat extracts used, they can engineer varied smoky nuances, ranging from mild to strong.

The whiskey exudes a delicate, earthy peat smoke on the nose, complemented by notes of honey, vanilla, and cooked cereal, alongside fruity undertones of citrus and green apple.

The whiskey is smooth on the palate, featuring a gentle peat smoke that meshes nicely with honey, vanilla, and cooked cereal flavors. The mid-palate reveals notes of citrus, green apple, and a touch of spice.

This peating differs significantly from the heavily smoked phenolic peat bomb whiskeys often found on Islay. It also lacks the floral/potpourri character typical of Orkney and some Highland peated whiskies. It’s more akin to some of the peated whiskies from Speyside or the single malt American peated whiskeys that use peat from the Pacific Northwest. Rather than being medicinal or phenolic, the smoke has an earthy quality that is more reminiscent of mushroom compost or the forest floor after a rainstorm.

The finish is medium length, with a lingering smokiness and notes of honey, oak, and a subtle spice.

Brother Justus Founder’s Reserve, American Single Malt Whiskey, 58.5% ABV, 750 ml, Lot No. FR-1

The whiskey presents a rich aroma, filled with a complex array of scents. It starts with strong notes of cooked cereal and honey, leading into a burst of vanilla and caramel. Dried fruits, including apricots and figs, mix subtly with a light smoky character, suggesting some form of cold peating during its creation. Further sniffing reveals the spices of cinnamon and nutmeg, accompanied by a faint hint of oak.

Brother Justus Founders Reserve shows a smooth and full-bodied profile when tasted, marked by a notable feeling in the mouth. The dominant flavors include sweet cooked cereal and butterscotch, alongside rich dark chocolate, dried cherries, and roasted coffee nuances. The integrating smokiness adds dimension, enhancing the taste without overwhelming. Flavors of toasted nuts, orange zest, and spices like cinnamon, nutmeg, clove, and slight pepperiness emerge in the middle of the palate.

The finish is protracted and fruity, carrying persistent flavors of honey, cooked cereal, and mild smokiness, with undercurrents of subtle oak and dark dried fruits.

Brother Justus Distillery is known for producing high-quality American single malts that pay homage to the legacy of their namesake using distinct Minnesota ingredients. They offer a range of expressions from the smooth and balanced American Single Malt to the deeply complex Minnesota Oak Single Malt. Suitable for both seasoned enthusiasts and those new to American single malts, Brother Justus whiskeys offer a captivating exploration into the realm of premium craft spirits.

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A man pleaded guilty to giving rum to a 14-year-old girl, who was sitting next to him on a flight before sexually abusing her on an American Airlines flight from Charlotte to San Diego, according to the U.S. Attorney’s Office, Southern District of California.

Family sues American Airlines after daughter finds camera in plane bathroom

Ryan Coffey, 33, of San Diego, pleaded guilty Monday to the charges that happened on Jan. 7, 2023. He was 31 at the time.

He admitted to giving the girl rum and touching her inner thigh and breasts. They didn’t know each other.

Coffey was indicted on March 15 for sexual abuse of a minor and abusive sexual contact stemming from his actions during a flight.

“Due to the bravery of a young girl who spoke out about her experience in the darkness of an airplane, and the prompt action of law enforcement, this individual was brought to justice,” stated U.S. Attorney Tara McGrath in a press release. “The U.S. Attorney’s Office is dedicated to ensuring safety whether in the air, on land, or at sea.”

He could be sentenced to up to two years in prison.

The Pittsburgh Pirates have been enhancing their farm system over recent years, evident in the graduation of many top prospects. This year, standouts like Paul Skenes, Jared Jones, Quinn Priester, Nick Gonzales, and Kyle Nicolas have moved from promising prospects to integral members of the MLB team roster.

Following the conclusion of the deadline and draft, the complexion of the system has significantly shifted. This ushered in an opportune moment for our editorial team to reassess and rank the Pirates’ top 10 prospects in light of various new entries.

Before delving into the list, it’s noteworthy to mention a few individuals who nearly made the mark.

Mike Burrows, the longest-serving prospect up for discussion, was selected in the 11th round of the 2018 draft. His progress accelerated markedly in 2021 and 2022. A setback occurred in April 2023 when he required Tommy John surgery, putting his promising trajectory on pause. Post-recovery, Burrows is returning to form, primarily pitching between 93-96 MPH. He boasts a high-spin fastball and curveball, complemented by an increasingly effective slider and changeup.

The Pirates selected Jack Brannigan in the fourth round of the 2022 draft as a two-way player, but he has since focused solely on fielding. In 2024, he primarily played shortstop, though he was originally drafted as a third baseman and has also played some games at second base. Brannigan is an above-average runner and is anticipated to excel defensively across the infield due to his strong arm, which allowed him to throw fastballs in the upper-90s in college. While currently his batting needs improvement, he holds the potential to become a 20/20 player in the future.

Yordany De Los Santos, a standout international recruit by the Pirates in the 2021-2022 offseason, has proved his mettle in the Florida Complex League at just 19 years old and has recently moved up to A-Ball with Bradenton. De Los Santos is expected to develop above-average power at the plate and is versatile enough to handle positions at shortstop, second base, or third base. Standing at 6’2″ and weighing 170 pounds, his current speed is average, suggesting he might transition to a corner position as he further develops.

Chicken Cock Whiskey master distiller Gregg Snyder supervises the production of wash.

Founded in 1856 by James A. Miller in Paris, Kentucky, Chicken Cock Whiskey has endured numerous challenges, including ownership changes, a distillery fire, and prohibition. Despite these obstacles, the brand disappeared in the 1950s.

In 2011, the Chicken Cock Whiskey brand was revived by Grain & Barrel Spirits, which also manages brands like Dixie Vodka, High Goal Gin, and Eterno Verano Tequila. The brand made its comeback in 2012 with a line of flavored whiskeys. However, these initial offerings were distilled outside Kentucky and failed to mirror the historical quality or the brand’s authentic Kentucky roots.

46-year whiskey industry veteran Gregg Snyder then stepped in.

Restoring Chicken Cock Whiskey to its historical prominence entailed moving distillation back to Kentucky and overseeing every stage of production. Under Snyder’s supervision, the distillation occurs at Bardstown Bourbon Company according to his specific recipe. Snyder meticulously manages the brewing, fermentation, and distillation processes, paying close attention to various aspects including time, temperature, and the use of enzymes and yeast. “From barley to bourbon to barrel to bottle,” Snyder remarked in a video interview.

Snyder meticulously selects Appalachian oak logs for crafting the barrels that age Chicken Cock Whiskey. He believes Appalachian oak imparts a richer flavor due to its tight grain, resulting from the harsh, stony landscapes where the trees thrive. His preference extends to logs sourced from the northern slopes, which see less sunlight, promoting slower growth and denser wood structure.

Upon acquiring the brand, Grain & Barrel discovered that the original recipes were lost. As a result, Snyder devised a high-rye bourbon reflective of the historical period the brand represents. The primary grain configuration of this whiskey includes 70% corn, 21% rye, and 9% malted barley. Snyder’s control extends from selecting the wood for the barrels, made from air-dried staves, to overseeing the aging of the distilled spirits.

Snyder’s innovation is not limited to Chicken Cock’s main products like their Kentucky straight bourbon, Kentucky straight rye, small batch bourbon, and double-oak whiskey; he also introduces limited-edition varieties. “Today’s whiskey enthusiasts are eager for novel experiences,” explains Snyder. “However, we commit to producing only top-quality whiskey worth celebrating.”

Snyder mentioned that a renowned whiskey bar, which he chose not to identify, frequently presents Chicken Cock whiskey alongside other leading brands in blind tastings to its global clientele of whiskey enthusiasts. According to him, Chicken Cock is reportedly chosen as the superior whiskey by customers 80% of the time.

This might reflect a distiller’s pride in his product, yet Snyder believes, “this genuinely signifies the success we’ve achieved in restoring Chicken Cock to its former high-quality status.”

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User accounts will be blocked if we notice or believe that users are engaged in:

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GASTONIA, N.C. — A Gaston County nonprofit is collaborating with Tito’s Handmade Vodka to construct an animal hospital.

The Animal League of Gaston County, an organization dedicated to animal welfare, currently operates a low-cost spay/neuter clinic. They are launching a campaign to establish a full-service, affordable veterinary facility with Tito’s matching community donations dollar for dollar, up to $60,000, until the end of the year.

Animal shelter is overcapacity following Gaston County storm

The ALGC highlights that while the average cost for a vet visit in North Carolina is $66.67, their clinic offers a wellness visit for $30 and a sick visit for $35.

“We’re incredibly grateful for Tito’s contribution to our matching campaign,” expressed Terry Kenny, CEO of the Animal League of Gaston County. “Our goal is to assist as many animals as we can, and with this clinic, that will become a reality. The matching funds from Tito’s will provide a substantial help, and we trust that the community of Gaston County will step forward to contribute the remaining amount required.”

Tito’s branding includes the motto “Vodka for Dog People,” which is prominently displayed on its products.

The Animal League of Gaston County initially launched their spay/neuter clinic in 2009 on West Franklin Blvd. Since then, they have serviced over 83,000 animals. In 2020, they expanded their services to include veterinary care, although the demand in the community continues to surpass their current capabilities.

“The efforts by the Animal League of Gaston County in supporting pets within their community are commendable, and we’re thrilled to help bolster their matching campaign, thereby enhancing the effectiveness and reach of their initiatives,” stated Lindsey Bates, senior director of philanthropy at Tito’s.

ALGC is the only service of its kind in a three-county area, but there are no residency or income requirements.

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