Revealed: The Top Bourbon of 2024 According to IWSC American Whiskey Judging
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Four American whiskeys captured Gold Outstanding medals, while 23 others achieved Gold medals at the recent IWSC North American whiskey competition.
At a special event in Kentucky during the week of September 9th, 300 whiskey varieties were awarded medals at the International Wine & Spirits Competition (IWSC). This marked the first IWSC whiskey judging ever held in North America. Notably, all winners of the Gold Outstanding medals earned remarkable scores of 98 out of 100.
Among these top performers, the standout was the Kentucky Peerless Distilling Company’s Toasted Kentucky Straight Bourbon Whiskey, No-Age Statement, with a 55.5% ABV in a 750 ml bottle, which uniquely clinched a Gold Outstanding medal.
The official IWSC Judging Panel described the whisky as “outstanding,” noting that it:
… opens with captivating aromas of rich oak integrated with vibrant orchard fruit and warm cinnamon. The palate reveals layers of caramel, delicate nuttiness, and a hint of pepper, all enveloped in a creamy embrace. A wonderfully extended finish with complex notes of both grain and barrel.
These results supplement an earlier judging of American whiskies in June in the United Kingdom.
The top American rye whisky was Bulleit Frontier Whiskey, Bulleit Rye 10 YO American Straight Rye Whiskey, 45.6% ABV, 750 ml.
The IWSC Judging Panel described the whiskey with these notes:
… rich caramel and warm leather, intertwined with hints of green tea and lively cinnamon spice. The texture is velvety, unfolding layers of dark cherry and blackcurrant, concluding with a vibrant chocolate-orange finish and a charming rye spice.
The highest-rated blended whisky was Coors Spirits Co., Five Trail Barrel Proof Batch 003 Blended American Whiskey, 58.1% ABV, 750 ml. Coors Spirits, part of the larger beer conglomerate based in Colorado, has consistently garnered accolades at various international spirits competitions.
The IWSC Judging Panel provided the following description for the whisky:
Big enticing aromas of malted cereal, sweet creamy milk chocolate and crisp red berries. The deliciously silky palate drips with the flavors of candied spiced nuts. A gorgeous mouthfeel that boasts a satisfyingly velvety finish.
The top American Single Malt was Virginia Distilling Company, Cabernet Cask Select American Single Malt Whiskey, 46.5% ABV, 750 ml.
The IWSC Judging Panel described the whisky as:
Solid, well-crafted, and well balanced. The nose reveals a captivating medley of savoury herbs and subtle vegetal notes, inviting exploration. On the palate, vibrant red grape and raisin harmonize beautifully, culminating in a smooth, well-integrated finish that lingers delightfully.
Fourteen bourbon expressions achieved Gold medals. These winners included a blend of well-known established brands and emerging craft distillers, plus some unexpected winners. The bourbons that earned Gold medals were:
Ammunition Wine & Whiskey, Ammunition Straight Bourbon Whiskey; Garrard County Distilling Company, All Nations Kentucky Straight Bourbon Whiskey; Lawrenceburg Bourbon Company, One Cask Kentucky Straight Bourbon Whiskey; Heaven Hill Distillery, Elijah Craig Barrel Proof C923 Kentucky Straight Bourbon Whiskey; Nelson’s Green Briar Distillery, Reserve Bourbon; 15 Stars, Triple Cask II Kentucky Straight Bourbon Whiskey; and Luxco – Ross & Squibb Distillery, Remus Gatsby Reserve 15 Year Old Straight Bourbon Whiskey;
Elgin Distillery, Arizona Straight Bourbon [Rye 24%], stood out as one of the rare winners not from Kentucky or Tennessee, similar to TX Whiskey, TX Straight Bourbon Whiskey.
Additional Gold medals were awarded to Peg Leg Porker Spirits, Tennessee Straight Bourbon Whiskey White Label; Blue Run Spirits, Blue Run Reflection II Kentucky Straight Bourbon Whiskey; Blanton Distilling Company, Blanton’s Straight From The Barrel Single Barrel Kentucky Straight Bourbon Whiskey; O. H. Ingram River Aged Whiskey, 2024 Flagship Kentucky Straight Bourbon Whiskey; World Whisky Society, Doc Holiday; and Kentucky Peerless Distilling Co., High Rye Bourbon Kentucky Straight Whiskey.
Visit the IWSC website for a full list of all the award winners.
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Martin Brodeur Teams Up with Dirty Devil Vodka as New Brand Ambassador
And Celebrates Third Best Vodka Rank and “Best Buy” Award from Beverage Testing Institute
MORIN-HEIGHTS, QC, Sept. 17, 2024 /CNW/ – Dirty Devil Vodka®, the audacious and fast-growing Canadian premium brand known for its “Smooth as Hell” character and innovative production techniques, continues to make waves in the spirits industry with a series of remarkable achievements.
Dirty Devil Vodka is proud to announce the signing of legendary hockey goaltender Martin Brodeur as their Brand Ambassador. Martin Brodeur holds the record as the NHL’s all-time winningest goalie, with 3 Stanley Cups to his name and a well-earned spot in the Hockey Hall of Fame.
“We are thrilled to be associated with the greatest goaltender of all time, Martin Brodeur,” said François Tremblay, President and Founder of Dirty Devil Vodka. “His achievements on the ice may never be surpassed, and we look forward to partnering with Martin to further build consumer awareness of Dirty Devil Vodka in major hockey markets.”
In 2024, Dirty Devil Vodka was awarded the third-highest ranking and a prestigious “Best Buy” Award from the US-based Beverage Testing Institute, excelling past numerous rivals. These honors emphasize Dirty Devil Vodka’s dedication to excellence, innovation, and value.
Additionally, 2024 marked another remarkable year for Dirty Devil Vodka as it served as the Official Vodka for both the Women’s Tennis Association (WTA) and the ATP National Bank Open hosted by Rogers in Toronto and Montreal. The event experienced a surge in demand, with visitors frequently requesting the brand’s signature Dirty Devil Dragon Fruit Lemonade.
The brand’s presence continues to grow throughout North America, now reaching markets in Quebec, Ontario, Prince Edward Island, the northeastern United States, North Carolina, Florida, and more than 75 hotels and resorts in Mexico.
Recently, one of Dirty Devil Vodka’s most exciting introductions occurred in Nevada, beginning in Las Vegas, the world’s entertainment hub, where it swiftly became popular among selective patrons.
“We’re excited about the opportunities that lie ahead,” said Tremblay. “From our partnerships with leading sports organizations and luminaries to our growing international footprint, Dirty Devil Vodka is poised for even greater success as we continue to innovate and push the boundaries of what a vodka brand can achieve.”
About Dirty Devil Vodka
Dirty Devil Vodka is a Canadian premium vodka brand renowned for its Smooth as Hell taste, innovative oxygen-rich production process, and edgy branding. Distilled five times and filtered three times, Dirty Devil Vodka (42% ABV) is crafted from non-GMO corn, is gluten-free and additive-free, contains zero carbs, and boasts only 66.6 calories per serving (1 fl. oz.). Dirty Devil Vodka is available in leading retail and on-premise locations across North America and Mexico. Enjoy responsibly.
SOURCE Dirty Devil Vodka
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Suspect Flees Anoka Police, Rescued from Rum River After Chase
ANOKA, Minn. (FOX 9) – A man who fled from Anoka police during a traffic stop on Monday had to be saved from the Rum River, according to the sheriff’s department.
The chase started around 3:49 p.m. when an officer tried to pull over a vehicle on Saint Francis Blvd close to the Anoka County Fairgrounds. The driver subsequently crashed his car and fled on foot.
Eventually, the individual found himself in the Rum River, located not far from the fairgrounds.
Rescue teams located him in the river’s water and extracted him. They performed revival techniques before he was transported to the hospital.
Details remain uncertain regarding why police tried to intercept a man and the reasons for his flight from law enforcement. The investigation is active, and deputies are withholding additional information at this time.
The current health status of the man is also undisclosed.
Saline Oktoberfest 2023: Wiener Dog Races and German Beer Take Center Stage
Saline Main Street’s Oktoberfest is bringing back its Wiener Dog races this year.
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Europe’s Strategy to Combat Declining Wine Sales: A Detailed Plan of Action
17-Sep-2024
– Last updated on
17-Sep-2024 at 09:38 GMT
Grape and wine producers confront significant obstacles due to increased production costs, and labor shortages are intensifying these challenges.
The impact of climate change compounds these issues, with elevated temperatures and more frequent extreme weather events disrupting the timing of harvests, the quantity of crops, and the quality of grapes. Such alterations make agricultural planning highly difficult, and in some cases, lead to devastating losses. Notably, global wine production in 2023 fell by 9.6% due to severe climatic conditions(source).
France, Italy, and Spain, the leading global wine producers, collectively account for nearly half of the world’s wine output. The production figures for 2023 highlight the varying impacts of these challenges. France saw a production increase of 4.4%, whereas Italy and Spain experienced significant declines in production, 23% and 22% respectively(source).
And wine is in a long-term structural decline. The category has always relied on older drinkers, and has done little to attract younger drinkers who are much more interested in trending categories such as RTD alcohol and craft beer.
And, in general, alcohol is increasingly under fire as trends shift towards health and wellness – leading to what CEEV calls the ‘demonization of wine’ in health policy. The result is that supply and demand simply don’t match up.
The decline in consumption – along with disruption of trade exchanges from geopolitical disputes and trade conflicts – has created uncertainty in the world wine trade: a big issue for an industry that enjoyed €17.9bn worth of exports in 2022-2023.
This month, the European Committee of Wine Companies (CEEV) participated in a high-level meeting on the future of wine policy with the European Commission: setting out its vision to tackle the challenges facing the wine sector and its key proposed solutions for long-term sustainability.
The effectiveness of solutions for challenges in the wine industry depends on the operations and regulations of wine markets. The approach is dual-pronged: enhancing the competitiveness and adaptability of wine businesses to market demands, and bolstering their resilience against climate related challenges through mitigation and adaptation strategies.
“The EU wine sector faces both long-standing and immediate challenges,” said Mauricio González-Gordon, President of CEEV. “This meeting was critical for strategically discussing the future of EU wine policy. We appreciate the Commission’s efforts in initiating this. The future of the EU wine industry depends on operators who are dedicated to sustainable and continued growth, and it’s important that EU policies support and prioritize these operators.”
There are complex issues in the industry. One significant issue is finding the balance between preserving traditional wine making practices and innovating to meet the needs of newer generations.
One solution might be to enhance the flexibility of geographical indications, which are usually very restrictive, to allow for easier adaptation to climate changes.
Or it might involve revising the production and labeling standards to effectively include dealcoholized, partially de-alcoholized wines, and aromatized wine products, thereby aiding the expansion of no and low alcohol wine options.
There’s another complex issue – perhaps even more challenging to address – which is to discern the role of wine in a society where negativity towards alcohol is growing. The CEEV suggests that addressing this involves distinguishing the harmful effects of alcohol abuse from the moderate consumption of wine.
Yet, the primary focus of the CEEV’s varied policy objectives is to reduce the bureaucracy that vineyards, wineries, and others in the supply chain deal with. Notably, 99% of wine producers in the EU are small or medium-sized enterprises, which are more susceptible to being burdened or confused by diverse and evolving regulations.
Access the CEEV’s policy documents here.
To secure the future of EU wine companies, CEEV proposed a range of policy priorities.
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Wolves Whiskey Launches Its Premier Flagship American Single Malt
Wolves Whiskey
Wolves Whiskey is debuting its first flagship American single malt, marking a significant transition for the brand from producing limited editions to offering a year-round product. This new release represents a key moment for the California whiskey maker as it aims to establish itself as a major contender within the emerging American single malt category.
American single malt sales have been on a tear for the last few years, prompting even the biggest of the big American whiskey giants like Jack Daniel’s, Bulleit and High West to release their own single malts. The American single malt whiskey market is currently estimated to be around $300 million, which compared to the overall American whiskey market valued at more than $9.2 billion might seem fractional, but it’s nothing to ignore.
Wolves Whiskey president Jennifer Marks, whose resume includes experience at Moët Hennessy, Pernod Ricard and AMASS Brands, describes this launch as a natural progression for the brand, which was founded in Los Angeles in 2017.
“The creation of the American single malt category opened a window of opportunity for new, distinct expressions of American whiskey,” Marks tells Forbes. “For us, that meant creating a liquid representative of the American West which, as a region, is a perfect mix of our traditions and innovation. We see our whiskey as appealing to anyone with that same sense of adventure, whether they are a new enthusiast or a traditional whiskey lover.”
American single malt is a whiskey made entirely from malted barley, distilled at a single distillery in the United States, and aged in new or used oak barrels. It must adhere to specific guidelines, including being distilled to no more than 160 proof and bottled at a minimum of 80 proof.
Wolves’s take on American single malt whiskey was aged for five years in California wine barrels in the Arizona heat before being finished in aged Cognac casks.
“The concept of secondary maturation has always fascinated us,” Marks says. “The whiskey industry’s growing embrace of this technique presented an opportunity and a path to create something special in the space. Our paramount concern was to maintain the integrity of the base whiskey, using secondary maturation as a tool to enhance, not mask, its original character.”
The whiskey described possesses a complex and rich flavor profile, featuring nuances of ripe red fruit, honey, and spiced oats.
“We opted for a Cognac finish to achieve a blend that is both gentle and bold,” Marks explains. “Cognac is known for its aromas of dried fruit, caramel, honey, and toffee—elements that we felt would perfectly enhance our blend.”
The design of the whiskey packaging drew inspiration from the rugged allure of the American West, crafted to convey a contemporary yet timeless aesthetic.
“Our goal was to narrate the brand’s story via our packaging choices, which are both bold and unconventional, from the deep Pacific hue of the label to the prominent, vertically oriented wordmark,” Marks comments. “In tribute to a wolf’s notable spatial memory, we incorporated topographical linework that was blind embossed on the label. It’s a subtle, yet pivotal, element of design that narrates a broader story about the diverse landscapes of the Western coast, and natural age symbols like tree trunk rings.”
Marks emphasized the importance of valuing their loyal customers by informing them first about the new launch through their allocation list, consistent with the brand’s commitment to its roots in local craft distilling.
“Our focus on consumer preferences extends beyond our products. We are genuinely interested in their other likes such as drinks, dining places, and travel destinations,” she stated.
As Wolves Whiskey begins to offer products year-round, Marks mentioned that the brand will continue adapting based on consumer trends and will retain its high-quality collaborations and limited edition releases. The new Wolves Whiskey American Single Malt will retail at $90 per bottle, a significant shift from their previous limited editions priced between $220 and $305.
“Consistency is crucial in our approach to establishing a luxury brand,” Marks commented. “This involves a deep commitment to our product, investing in our brand for the long term, maintaining creative freedom, and dedicating time. It’s a disciplined investment we are enthusiastic about.”
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Tree House Brewing Company Opens New Carryout Location in Boston: Say Goodbye to Long Drives!
Tree House beer, traditionally a specialty brew only accessible to those willing to journey to its Central Mass. brewery to purchase it, has further expanded its reach with a new pick-up point at the Prudential Center.
The brewery based in Charlton introduced an indoor pop-up and a curbside drive-through service at the Prudential Center’s garage, enabling customers to collect cases without exiting their vehicles. Both services commenced last weekend on a trial basis, a company announcement revealed. Tree House Brewing Co. also maintains an outdoor taproom at the Prudential’s South Garden.
Established in 2011, Tree House Brewing does not distribute its beers through retail stores. Instead, it has been growing beyond its Central Massachusetts origins, inaugurating a new outlet in Tewksbury with a unique Tree House-owned golf course last year—details here. The company also has locations in Sandwich, Deerfield, and Woodstock, Conn., and is preparing to open a new venue in Saratoga Springs, N.Y.
Previously, only the Tewksbury site offered the convenience of a curbside pickup service, as mentioned on their website.
Tree House is introducing a new Boston-themed craft beer named “Hello Boston.” However, those eager to try this specialty IPA will need to make their way to the Prudential Center, as this brew will only be available at their Back Bay location.
“Tree House is honored to be rooted in New England and especially proud to represent Massachusetts,” the company stated on social media. “We began with a burst of passion and optimism in 2011, and we’re excited to bring our offerings to Boston with a pop-up location in the bustling heart of the city at the Prudential Center.”
The pop-up will initially operate on Fridays and Saturdays, with plans to soon expand its hours. The goal is to open daily from 11 a.m. to 8 p.m. For curbside pickup, customers should place their orders online and arrive at the designated garage at their selected time.
Camilo Fonseca can be reached at camilo.fonseca@globe.com. Follow him on Twitter @fonseca_esq and Instagram @camilo_fonseca.reports.
Broward Mall to Host Sweet Extravaganza with Rum Cake and Caribbean Black Cake Fest
Welcome to “Small Bites,” a feature from the South Florida Sun Sentinel focused on brief news snippets from the food and beverage industry. Perfect for those moments when a lengthy article is too much, but a tasty morsel of information will do. Enjoy your nibble of news!
WHAT: It’s an event that promises to tantalize your taste buds.
The third annual Rum Cake and Caribbean Black Cake Fest is set to take place again at the Island SPACE Caribbean Museum located in the Broward Mall in Plantation. This gathering will feature a range of rum cakes reflecting the diverse Spanish, French, and Dutch Caribbean traditions, in addition to the much-loved dark fruit and plum puddings, commonly known as black cakes.
Attendees are welcome to sample these delights and then buy slices or entire cakes. Orders can also be placed for upcoming festive occasions such as Thanksgiving and Christmas. While there, guests have the opportunity to explore the museum which showcases exhibitions and artifacts highlighting Caribbean culture and history.
“Rum cake and black cake are quintessentially Caribbean foods. They are a genuine cultural connector of all our nations,” says Island SPACE board president Calibe Thompson. “This was one of our best-attended annual events in 2023, and we expect it to grow more each year. People have an amazing time enjoying the entertainment and togetherness vibes.”
WHEN: 2 to 6 p.m. Sunday, Oct. 20
WHERE: Island SPACE Caribbean Museum in Broward Mall, 8000 W. Broward Blvd., No. 1202, Plantation
COST: $15 in advance; $20 at the door
INFORMATION: 954-999-0989; islandspacefl.org
EXTRA TIDBITS:
Unleashing Flavor: How Garlic-Infused Vodka is Revolutionizing Savory Cocktails
Vodka, naturally nearly tasteless, serves as an ideal base for infusing flavors such as garlic. Historically, this practice has been quite common in Russia and Poland, where vodka has been flavored with a variety of herbs, vegetables, and botanicals for centuries. Among the popular variants, Russian bison grass vodka is particularly noted for its distinctive vegetal taste and potential health benefits. Despite the availability of Flavored vodkas in stores, creating your custom infusion at home is simple. For garlic lovers, preparing garlic-infused vodka can offer a delightful new twist to be enjoyed neat or in a flavorful cocktail. A good guideline is to add a whole head of garlic per liter of vodka. You have two main methods to choose from, both yielding delicious results.
Firstly, select a high-quality, smooth premium vodka. For the initial method, start by peeling and slightly crushing each clove of garlic. Insert these cloves into your vodka bottle, secure the cap, and shake well. Store this in a cool, dark environment for a minimum of two days, shaking the bottle daily. After two days, taste the infusion and decide if the garlic flavor meets your preference. For a more intense flavor, continue the infusion process for a couple more days, tasting daily until satisfied. Once perfect, strain the vodka using cheese cloth into a jar, discard the garlic cloves, and return the vodka to its original bottle.
Explore more at 13 Liquors Your Home Bar Should Have
The second method involves pouring vodka into a Mason jar and adding sliced garlic. Allow the garlic to infuse for 24 hours before straining the mixture with a coffee filter to remove the solids and returning the vodka to its bottle. If the flavor is too mild, allow it to infuse longer until it achieves the desired intensity. For those who find raw garlic too overpowering, roasting the garlic before infusing can yield a milder, sweeter result. After perfecting garlic vodka, consider experimenting with other flavors like basil, ginger, rosemary, or even habanero for a spicy kick.
Once you’ve crafted your “vampire defense” vodka, consider the best cocktails to pair it with. A savory direction seems fitting. This garlic-infused vodka will certainly spice up a classic Bloody Mary and its Canadian relative, the Bloody Caesar. Swapping in garlic vodka in place of regular vodka could also turn the James Bond-inspired Vesper Martini into something extraordinary. Given that garlic is a typical ingredient in dill pickles, it’s an intriguing idea to create a Pickle Martini using garlic vodka. A Dirty Martini, which can be made with either gin or vodka, would taste great with the addition of garlic-infused vodka, enhancing its blend with olive juice.
Read the original article on Tasting Table.
Unlocking Flavor: How Garlic-Infused Vodka is Revolutionizing Savory Cocktails
Vodka, known for its almost neutral flavor, is the ideal base for garlic infusion. The tradition of infusing vodka with various ingredients such as herbs, vegetables, and botanicals goes back centuries in Russia and Poland. In particular, Russian bison grass vodka is celebrated among mixologists for its unique vegetal taste and potential health benefits. While commercially available Flavored vodkas are common, creating your garlic-infused version can be a delightful project. Garlic enthusiasts will appreciate using one whole head of garlic per liter of vodka and can choose from two effective infusion methods.
For optimal results, start with a high-quality premium vodka. One approach involves peeling the garlic cloves, lightly crushing them, and then inserting them into a vodka bottle. After sealing and shaking the bottle, store it in a dark, cool space. Shake it daily for at least two days. Test the flavor after two days and extend the infusion for more robust garlic flavor if needed. Finally, strain the vodka using a cheesecloth and remove all garlic solids before pouring the vodka back into its bottle.
Discover more: 13 Liquors Your Home Bar Should Have
An alternative method involves placing vodka and sliced garlic in a Mason jar, allowing them to sit for 24 hours. Strain the mixture with a coffee filter to remove the solids then taste and adjust the infusion time as necessary for a stronger flavor. Toasting the garlic beforehand can mitigate its intensity, giving a milder and sweeter result. Once proficient with garlic, experimenting with other ingredients like basil, ginger, rosemary, or even habanero could provide exciting new flavors.
Now that you’ve made your “vampire defense” vodka, what are the best cocktails for it? Savory is probably the way to go. The garlic-infused vodka would definitely give a kick to a classic Bloody Mary and its Canadian “cousin,” a Bloody Caesar. Substituting the plain vodka for garlic vodka would also make the James Bond-inspired Vesper Martini a killer. Garlic is often used in dill pickles, so it seems a natural extension to make a Pickle Martini with garlic vodka. The Dirty Martini can be made with either gin or vodka, and pairing the cocktail’s olive juice with garlic vodka would be delicious.
Read the original article on Tasting Table.