Understanding the Distinction: The Real Difference Between Rum and Cachaça Spirits
All alcohol is crafted through the mechanism of fermentation, which involves feeding yeast with sugar. Wine is made from the sugar in grapes, mead utilizes honey, and whiskey deploys sugar from grains like barley, corn. Cesachaça and rum essentially use sugar cane. Depending on who you ask, rum and cachaça might belong to the same spirits category, however, many strongly insist on them being unique.
The reality might be a bit of a mixture. It would be more accurate to consider rum and cachaça as variants of the same theme, much like bourbon and scotch are both forms of whiskey. Although, that’s far from being the official understanding. There’s also a third type of beverage made from sugar cane that could potentially fit into this hypothetical rum family which is known as rhum agricole, but we’ll save that story for another day.
The histories of both rum and cachaça intertwine at certain points before separately diverging and uniting later on. As the preferred beverage for tourists and pirates alike, it’s undeniable that rum is more widely recognized between the two spirits. Despite the fact that cachaça predates rum and is occasionally referred to as the Mother of Rum, without a doubt, cachaça has the distinction of being the first distilled spirit to have ever existed in South America.
Read more: 13 Liquors Your Home Bar Should Have
Somewhat surprisingly, cachaça (pronounced kah-shah-sah) is the third-most consumed spirit in the entire world, though most of us aren’t aware since 99% of consumption happens in Brazil. Made from fermented fresh sugar cane juice, cachaça is a hidden gem that’s quickly becoming Brazil’s best worst-kept secret. If you’ve heard of cachaça already, you’ve probably heard of the cocktail it’s most associated with – Brazil’s national drink, the Caipirinha. A Caipirinha is made by muddling lime wedges and some sugar with cachaça and topping it off with ice. For being so simple, the drink has no business tasting so good.
The origin of cachaça is a little less laissez-faire, given that it’s a direct outcome of the Portuguese sugar cane plantations that cropped up in the 1500s. There are a few variations on the origin story but it was either the slaves running the plantations who made the first cachaça from the excess foam that gathers when processing sugar cane into sugar or it was the Portuguese plantation owners who used their knowledge of Arabic distilling methods to make the spirit from their produce.
Either way, cachaça spent the first years of its life being a cheap alcohol favored by Brazilian slaves before becoming a popular drink enjoyed by all social classes by the 1700s. This dichotomy has continued to this day. In modern Brazil, there are plenty of cheap, mass-produced cachaças that counterbalance the expensive craft cachaças that only the wealthy can afford.
Similar to cachaça, rum was born out of colonial sugar plantations scattered throughout the Caribbean islands. The first written record of rum dates back to 1650, a full 100 years after cachaça had gotten its start further south. It would go on to play a pivotal role in American history, where it was enjoyed as a cheap alternative to more expensive luxuries like brandy and port. Whiskey overtook rum as the drink of choice only after Britain taxed molasses into obscurity in an effort to regain control over the American economy.
The original plan may have backfired, but the idea of a rum-infused America presents a fascinating alternative history. Presently, rum is categorized into distinct types. For instance, dark rum, the original and thickest variety, is a specialty of Jamaica and Barbados. The trend of producing light, golden, or clear rum came about in the 19th century, a style particularly notable in Cuban and Puerto Rican rums. More about rum types.
While it’s uncommon to find people enjoying rum on the rocks outside of the Caribbean, there exists a number of premium rums that are certainly worthy of the honor. More often than not, rum is mixed with another ingredient, demonstrated in cocktails like Rum & Coke or a Daiquiri. Rum however, truly shines in the sphere of tiki drinks, arguably the most impressive category of cocktails. In these delightful combos, dark and light rums often come together, giving rise to legendary mixed drinks like Donn Beach’s Zombie.
Despite rum and cachaça both chiefly comprising sugar cane, their manufacturing processes differ in usage. In order to appreciate this disparity, we must first comprehend the method by which sugar is created. Once harvested, sugar cane stalks are crushed to extract the juice, which is then boiled and spun to separate sugar crystals from contaminants, the latter known as molasses. Sugar producers repeat this process thrice, each time attaining increasingly dark molasses, until they are left with blackstrap molasses.
The production of Cachaça involves the fermentation of fresh sugar cane juice, with yeast added into the mix. Once fermentation is complete and the liquid is distilled, cachaça is obtained. The making of rum is more complex, due to fewer strict regulations in its production. Typically, rum is derived by fermenting and distilling molasses, though it can technically be made from fresh sugar cane juice as well, albeit atypical.
Using fresh sugar cane juice is a major reason why cachaça has such a bright, vegetal flavor profile whereas rum will often have the familiar thick sweetness of rich molasses. Lighter rums use a variety of tactics to lighten the palate (including filtration), but as a general overview, it’s useful to remember where these drinks come from.
Another major factor in the flavor differences is how these drinks are aged. A good chunk of the cachaça produced is unaged, essentially going straight from the still to the bottle. Cheaper cachaças, in particular, will take advantage of this. Some cachaça will be left to rest in stainless steel vats for about a year before being bottled which is said to soften the harsher edges. But what’s really unique about aged cachaça is that there are no restrictions on what kind of wood it can be aged in.
Most other spirits have specific types of wood they can use, such as new oak barrels for whiskey. Cachaça can be aged in oak, but many distilleries will use Brazil nut, araúva, amburana, jequitibá, balm, and many other locally sourced wood for barrels – each of which offers its own unique flavor profile to the mix. The choice of wood and how long the cachaça is aged will affect its color as well.
The vast majority of gold and dark rums are aged in used oak barrels, specifically old bourbon barrels. A requirement for making bourbon is that the barrels they age in must be new every time. Once the bourbon is finished, rum producers will buy the barrels and use them to age their products. It’s a common practice shared by other aged spirits, as well. Light rums don’t want the added color that used bourbon barrels impart so they’ll often be aged in stainless steel vats before being filtered.
Rum can be found all over the world, though its production naturally congregates around the tropical and subtropical regions where sugar cane grows. Caribbean islands like Jamaica, Haiti, and Cuba are some of the first to come to mind, but you can find excellent rums coming out of India, the Philippines, and Australia, as well. The global presence of rum helps explain why more people are familiar with it as a liquor category. Cachaça, on the other hand, is not a global phenomenon.
Much like other regionally-designated alcohols such as Champagne and Cognac, cachaça cannot be legally produced anywhere except Brazil. There are thousands of cachaça distilleries throughout the country, but only a handful are investing in the global distribution of their product, which explains why this spirit is not as well-known. Over the past few decades, this has begun to change. Cachaça distilleries with the means to tackle the problem are seeing a large, untapped market in the global economy and are beginning to turn their focus outside of Brazilian borders.
When cachaça first began selling in the United States, it was labeled as Brazilian rum – either out of convenience or through ignorance. It didn’t take long for Brazil to correct the mistake, but it could help explain the confusion surrounding these two spirits. These days, you’ll be hard-pressed to find a cocktail bar worth their salt that doesn’t have some cachaça on the shelf and we are already seeing innovative new cocktails based around the recently added spirit.
Read the original article on Tasting Table
X MUSE Vodka: The Fusion of Tradition, Art, and High-Quality Ingredients for a Singular Spirit
X MUSE, pronounced ‘tenth muse’, is the first blended barley vodka inspired by the spirit making traditions of Scotland.
Considering the anticipated consumption of a massive 2.2 billion litres of vodka worldwide in 2024, vodka is undoubtedly a well-liked beverage. It is even considered to be the fourth most popular spirit in the world, following whiskey, China’s widely loved Baijiu, and an array of ever-popular liqueurs commonly found in local stores.
Within a market brimming with various drinks brands, it can be challenging to distinguish oneself. However, one company, based in Edinburgh, managing to do so is X MUSE. X MUSE is meticulous in crafting vodka and takes its blending to unprecedented peaks. Drawing inspiration from ancient traditions and elements from the art world, X MUSE produces an exquisite Scottish barley vodka, using only the finest ingredients.
Pronounced ‘tenth muse’, this is the first blended barley vodka that takes inspiration from Scotland’s spirit-making traditions. This rich history and knowledge base is utilized, in addition to employing new techniques to blend heritage barley and the purest water, to yield a vodka possessing the most profound character and qualities.
X MUSE is celebrated as the pioneer in shaping vodka blended from barley, carrying an air of symbolism and significance. The distinct taste originates from heritage varieties of barley cultivated within the UK, each distilled separately. Unlike common barley, these are venerated for their flavor as opposed to their yield. This unique blend makes the X MUSE an outstanding choice for straight-up sipping, or as a key component in cocktails and martinis.
X MUSE’s co-founder and artistic director, Vadim Grigoryan, shares his vision behind the brand. Exploring his 15-year career at Pernod Ricard, he dreamt of conceiving a brand that culturally enriches and respects its ingredients. He proposed to Robert Wilson, the brand’s co-founder and CEO, that focusing on the water – which comprises roughly 60% of most spirits – could significantly amplify the taste and overall perception of the spirit. Especially when the water originates from a pure, naturally exquisite source.
“Our team at Heriot-Watt University spent three years working closely with specialists to handpick two heritage varieties of barley, Plumage Archer and Maris Otter. These are appreciated specifically for their taste. After independent distillation, they are amalgamated in specific ratios to develop the smooth and complex flavour characteristic of X MUSE. Commitment to utilize only the finest British ingredients ensures each batch of X MUSE maintains consistent quality, though subtle flavour differences present a nod to the whimsical variation nature afford.” says Grigoryan.
The brand has extensively examined the roots and traditions of spirit-making, drawing inspiration from its alchemical roots yet remains future-oriented. Science and technology are adopted seamlessly when fulfilling their purpose. Though traditional vodka-making techniques create an inspirational backdrop for X MUSE, it doesn’t serve as an instruction manual. The company has critically evaluated these traditions and endeavored to be innovative, creative while incorporating cutting-edge distillation technologies.
Vadim notes: “We adopt a quiet innovation approach and reject the universally accepted conventions about our vodka production. We refuse to accept that vodka should be, by nature, colourless and odourless, essentially devoid of sensory experience. In our mind, it ought to be a spirit with a complex nose and taste.
“Realising this objective is not easy. Developing a vodka worthy of being sipped and savoured is the ultimate challenge for any spirit-maker. It can’t rely on botanical elements or be matured in oak barrels. The defining trait would be its standalone merits. Such is the character of X MUSE.”
Robert Wilson states: “X Muse’s inception is intrinsically linked to the very place that sparked off the inspiration – Jupiter Artland. This distinctive, special location, a haven for artistic initiative and peaceful reflection, where Art and Nature exist in symbiotic harmony, Jupiter Artland dictates the purpose and origin of the X MUSE brand.”
Situated at the crux of Jupiter Artland in Edinburgh is the ancient aquifer of Scotland’s Bonnington Estate. Enclosed by the sculptural earthworks and barrows of the land artist Charles Jencks, and dotted with numerous immaculate lakes, it is a place where the significance of water is revered and it serves as a tangible symbol of gratitude.
Visitors are invited to experience the unique magic of vodka tasting tours at the spiritual home of X MUSE, the X MUSE Temple. This immersive space, designed by Formafantasma, offers an intriguing exploration into how X MUSE Vodka is made, the roots of the brand, tastings and food pairings, inspiring cocktail recipes, and a shop for the award-winning vodka and its accessories.
Peter Smith, the brand ambassador for X MUSE Vodka, shares, “The very ethos and philosophy of X Muse are deeply rooted in the world of art. Combined with the spirit making traditions of Scotland, we blend two heritage barleys together to offer a flavor unlike any vodka you’ve ever tasted.
“At X Muse, we believe our vodka should look as good as it tastes. That’s why we focus on the smallest details, from the specific barley that we chosen after three years of research, to the feel of our bottle in your hand and the story on the back of our label. In line with our motto ‘Plura latent quam patent’, translating to ‘more is hidden than is spoken’, we strive to hide beauty and perfection in plain sight.”
All imagery credit: X MUSE
Exploring the Wine of the Month: A Rhône Blend from Sonoma Valley
This Rhone-style blend is a low-intervention wine that lets the fruit sing
Cormorant 2021 Preston Vineyard, Sonoma County
This is a medium-bodied Rhône-style blend of 64 percent Grenache Blanc and the remainder Marsanne, made from certified organic grapes sourced from the Preston Vineyard, at the far end of Dry Creek Valley. The Dry Creek Valley AVA is about 25 miles north of the Russian River Valley AVA.
UC-Davis grad and veteran winemaker Charlie Gilmore started Cormorant Cellars in 2018 and first made this blend in 2021, using low-intervention methods (ambient yeast; no filter or fining) that allow the fruit to shine and sing. Made with an old-school, Old World sensibility, the wine is co-fermented in a combination of seven-year-old and once-used barrels.
Offering more subtlety than showiness, this wine still exudes a unique character: think tart green and yellow fruits from the orchard – think cherry and plum – with dashes of cooked Meyer lemon, quince, and a savory herbal undertone.
“I’ve always held quite a liking for the whites from the Rhône Valley. They intrigued me with their structure and mouthfeel. With this blend of Grenache Blanc/Marsanne, my objective was to craft a wine that balanced good structure with a bright freshness,” said Gilmore. He went on to note that while Grenache Blanc has the potential to exhibit a heavy or bitter mouthfeel, harvesting the fruit at the right moment was crucial. In this case, he appears to have nailed it.
The label features pacific crested cormorants, coastal birds that Gilmore and his father spent countless hours observing during family excursions to the Monterey coast during his childhood. The wine retails at $27, with 205 cases produced.
But why stop at merely recommending this wine? Let’s ramp up this recommendation by suggesting a “pairing of the month.” I paired it with a roasted sweet corn risotto with shrimp, paired with steamed asparagus on the side. Given an evening that almost assures that spring is nigh but still carries a crisp chill that calls for a hearty meal, I could not have chosen a more fitting pair.
Sweet corn risotto with shrimp is an excellent match with this Rhone-style wine from Cormorant.
How to make:
· Make your favorite risotto recipe, browning the pot with both garlic and shallots.
· More shallots in either a roasting pan or a cast-iron skillet with olive oil and corn kernels (frozen is OK when fresh corn is out of season); roast until the kernel brown slightly, but before they’re crunchy.
Prepare shrimp as you prefer: in this case, the shrimp were sauteed in white wine and garlic, but you also have the option to pan roast them with corn.
Steam asparagus, finish with a sprinkle of extra virgin olive oil and lemon and serve as a side dish. Alternatively, here’s a recipe you can modify from wyseguide.com.
The Unsettling Reason Why Bartenders Typically Stay Away from Draft Beer
Visiting the local pub for a refreshing pint is a wonderful way to relax after a taxing day and engage in social activities. Naturally, there’s a unique pleasure associated with enjoying a frothy, foamy beer straight out of the tap as opposed to opening a fresh one at home.
What you may not realize though, is that opting for a draft beer at your local bar may not always be the wisest choice. Interestingly, when bartenders are off duty and out for drinks, they tend to steer clear of beers served this way. The reason being, draft beer lines are not cleaned as frequently as one might imagine, which can compromise the taste of your drink, making it less palatable. What’s worse, when these lines are not maintained regularly, they can harbor contaminants which may end up in your beer.
Read more: 10 Of The Healthiest Beers You Can Drink
According to the Brewer’s Association for Small & Independent Craft Brewers, tap lines (the system that delivers the beer from the keg to the tap) ought to be serviced every fortnight. If neglected, a variety of contaminants can begin to form within the lines. Yeast and mold are the primary culprits that cultivate on the parts of the tap system exposed to air, like faucets and drains. Both of these are typically difficult to spot in your beer, but when they multiply on the machinery, they can manifest as white or green growths. While usually harmless, mold can occasionally cause health issues, thus, it’s best to evade tap lines harboring these growths.
Beerstone, a deposit primarily made of calcium oxalate, is an important aspect to consider. This deposit tends to accumulate in your tap lines and at some point falls off, which leaves a residue in the beer you’re drinking. This residue can lessen the shelf life of your brew, and result in it having flavors that are unpleasant in nature.
Moreover, don’t ignore the role of bacteria. They can make your beverage smell like spoiled eggs, along with other foul smells. They can also induce sour, vinegary flavors and make your drink appear dull and opaque. All these factors can leave you with a brew that is far from being refreshing, especially if you are looking for a fresh one at the bar.
Draft beers are not the only alcoholic beverages bartenders tend to avoid while they are out for an enjoyable evening – wine falls into the same category. The problem here is it’s quite uncertain how long the wine bottle has been open, which leads to the possibility that it has been oxidizing for some time. Even worse, not all bars store wine bottles at the correct temperatures. These issues can compromise the taste of the beverage, and result in it changing color and acquiring nutty or vinegary flavors.
You might also want to reconsider opting for an espresso martini. Despite their dessert-like taste and visually appealing appearance for social media, most bars aren’t equipped with espresso machines. As a result, they resort to using substitutes, which don’t yield the same smooth quality.
Finally, another cocktail to avoid is anything batched. Like draft beer lines, the equipment bartenders use to make batch cocktails doesn’t always get cleaned as frequently as it should, leading to contaminants in the drink. When you go out for a drink, bartenders recommend a straightforward gin and tonic or rum and coke, which is a much safer option. Moreover, they’re not overly complex drinks that could be made below par during a rush.
Read the original article on Daily Meal
Rum Ragged Marks 75th Anniversary of NL Joining Confederation with New Song Release
Today commemorates the 75th anniversary of Newfoundland’s incorporation into Confederation, and a renowned traditional Newfoundland and Labrador band has debuted a new song in celebration of this milestone.
This past Saturday evening, Opera on the Avalon unveiled their most recent project, dubbed “75×75” in homage to the 75 years since the province became part of Canada.
The launch was highlighted by the release of a song named “1949”, penned by Amelia Curran and performed by Rum Ragged.
Rum Ragged’s Mark Manning shares that this has been a project in the making for several years.
He mentions that it was in 2021 when Curran shared the song. The opportunity with Opera on the Avalon arose, presenting the ideal chance to create a video that highlights the anniversary and its significance to inhabitants of Newfoundland, Labrador, and Canada.
Manning elaborates that the song is a narrative of the province’s past.
The leader of Rum Ragged expresses that it was a distinct honor to contribute to the narration of the 75 years of Confederation’s history.
He mentions that the opportunity to sing about the events that have transpired from that time to the present, events that persist daily, is something they are proud of achieving.
Should Kendall’s Tequila Be Worried About Kylie Jenner’s New Vodka Sodas?
“Obviously no added sugar.” That phrase, printed on the box for Kylie Jenner’s new brand of canned vodka sodas, Sprinter, perplexed me. Obviously no added sugar? First of all, Ms. Jenner, do not assume you know what I am thinking. Being spoken to as if I am a child makes me irate; I worked hard for these forehead lines and dark circles! Sure, I may have a stunning, youthful glow despite them, but that doesn’t mean I deserve to be scolded for a conclusion I haven’t even made in the first place. I picked up this crate of eight canned vodka sodas two seconds ago, and already I’m getting a playful slap on the wrist? If it weren’t my job to taste these things, the box would’ve gone back on the shelf.
Alright, that’s a lie. I have been dying to get my hands on some Sprinters since Jenner announced the brand earlier this month. If there is one thing I’ve always admired about the Kardashian-Jenner oligarchs, it’s their keen eyes for branding. Whether the products they make are good is of…some concern to me, of course—look at the article you’re reading!—but I’m far more fascinated by how those things will be marketed. Take, for instance, Kim Kardashian’s SKIMS shapewear and undergarment brand: I don’t wear shapewear, but if I did, I’d be inclined to buy it from the woman who made a cheeky, irreverent ad about some of her bras having visibly protruding nipples.
I love the textured glass bottles of Kourtney Kardashian’s line of supplements and vitamins. I adore the fact that Khloé Kardashian had to incorporate her denim line (that is definitely not a money laundering front) into an ad she did for migraine pills. I worship the ghastly label of Kendall Jenner’s equally frightful tequila, simply because the design is so memorable. Whether the Kardashians and Jenners could be considered “artists” in the traditional sense is up for heavy debate, but they are certainly sculptors of their own relevancy. Fame is an art form, just like painting, music, or, well, I suppose even writing. I’ll have to delicately caress my reflection in a mirror to process that, but I’ll do it later.
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Sprinter is an excellent example of the Kardashian-Jenner knack for branding. Despite the apparent absence of added sugar, its appeal remains strong. This time, the appeal generated by the stunningly crafted Sprinter packaging is equally matched by the exquisite taste and texture of the cocktail itself, down to the very feel of the can. Contrary to 818 Tequila, Charter Harrison penned in an article for The Daily Beast’s Obsessed, a hyper sweet drink, Sprinter strikes a nice balance and is a pleasure to drink. Kendall, watch out, for your younger sister’s liquor might be hot on your heels. correctly noted
The top feature of Sprinter has nothing to do with its taste or look. The most ingenious approach by the team was to launch this drink promptly and extensively, ensuring availability to anyone eager to try upon its official release on March 21. This is not something that can be said for a certain pop star, whose delicious spritzes only recently arrived in New York, nearly nine months after their initial launch! A few taps on the official site’s store locator led me to a liquor store seven subway stops away. Little did they know how determined I was just to get a taste of Sprinter. delicious spritzes store locator
In store, it’s clear that the main distinction between sprinter and other canned cocktails is not its ingredients, boasting real fruit juice, premium vodka, sparkling water, and no added sugar, but its design. The packaging is sleek and vibrant, yet admirably straightforward. Each can has a set of pastel colors corresponding to its respective fruit flavor, complemented by bold, darker text from the same color family for easy identification, even from afar. It virtually glows in the dark! The “I” in “Sprinter” is punctuated by a shooting star, giving the product a unique symbol to distinguish it from the competition.
The branding, once again, is outstanding. I’d much prefer this to any White Claw variant, which I find distasteful. It’s just a matter of personal taste! While I appreciate visual aspects, I am also drawn to quality construction.
An eight-pack of Sprinter doesn’t run cheap.
Speaking of the Big Claw, which still keeps its satanic grip over twentysomethings all over the world, let’s compare the two brands on a base level before we get into taste. Your average eight-pack of White Claws, either vodka sodas or the standard spiked seltzers (which, here’s a flash, are basically the same thing), will run you somewhere between $15 and $20, depending on where you live. Sprinter is priced about the same, but the eight-pack I bought cost me about $25 before tax. That’s not exactly cheap, but there’s no accounting for taste, and you will look 16 times hotter holding a Sprinter than you will gripping a White Claw. Both the White Claw vodka sodas and the Sprinters are 100 calories each and 4.5% alcohol by volume, so you might as well choose the one that will make other people feel bad about themselves while you sip mysteriously in the corner of a party, making them say, “Who’s that girl/boy/really stylish Weimaraner?”
As for the taste, Sprinter has the Claws beat there too. The brand’s first wave of flavors includes black cherry, lime, peach, and grapefruit—pretty standard stuff in the realm of canned cocktails. I tried the peach first, and was immediately shot back in time and had my spine cracked against a concrete wall, recalling the dark ages spent consuming Bud Lite Peach-A-Ritas at the age of 20. The scent profile is nearly identical, but the taste of the Sprinter is, expectedly, far more subtle than the malt liquor sludge that shaved a few years off my life. The drink is peachy, but not insistently so. It’s hard to make a decent flavored beverage out of any stone fruits, so to drink this without retching is already a point in Jenner’s favor.
Next up were the lime and the grapefruit. The lime is one of the best of the bunch, just acidic enough to avoid becoming cloying. Lime is, excuse my pun, low-hanging fruit when it comes to beverages: It’s one of the easiest flavors to get right. But unlike a White Claw, you can really taste the real lime juice in the Sprinter. My best palate comparison for this brand would be to Spindrift sparkling waters, which are also made with real juice and obviously no added sugar. I was, however, not so taken with the grapefruit Sprinter. Grapefruit is one of my very favorite foods—I love things that are so sour and acidic that they feel punishing—so I’m highly critical. But the juice-to-vodka-to-water ratio is slightly off, leaving it with a basic, forgettable flavor.
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Finally, there’s the black cherry Sprinter, which I just brewed this morning at 11 a.m. after realizing I had neglected it the previous night. Don’t be alarmed: I had a single sip and stored the remainder in my refrigerator! Black cherry is the primary White Claw flavor, and Sprinter seems to have outshone their competition. This version is tangy, mildly sweet, and features a clear cherry flavor that doesn’t cling to your palate like artificial cherry additives, reminding of a cough syrup. Compared to the much loved, famous White Claw variety, which I find artificial and dull, Sprinter undoubtedly triumphs.
Despite my fondness for Sprinter, I am even more captivated by its packaging. The phrase ‘sprint to the good times’ is printed on the rear of the can, which feels somewhat unsuitable for an alcoholic beverage—even a low-alcohol one! Yet, I can overlook this due to the engaging description below it. “Meet Sprinter: a spirited and fruity combination of real fruit juice, high-grade vodka, and carbonated water,” as mentioned on the can. It seems that Kylie Jenner and the Sprinter team need not follow AP style conventions, hence the lower case “A” following the colon. “Your new main squeeze. The perfect company for your fun moments. Your go-to drink for every occasion.”
Our beloved Coleman with his selection of Sprinter cans.
Maybe I’m an easy mark, and perhaps the Kardashian-Jenner family is wickedly good at keeping their talons stuck in my spleen, but I find that utterly delightful. It’s saucy and brash! Suddenly, “obviously no added sugar” makes a little more sense. It’s a playful rib, not a harsh chide. Sprinter is silly and unserious; it sort of has to be as a Kylie Jenner passion project. At least she knows exactly what people want from America’s royal family, which is to be in on the joke. Crafting a tasty drink is nice, but doing it with a little self-awareness will shoot you into the stratosphere, and Jenner has crafted her shooting star-branded beverage for the ride.
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Entering the Exclusive Lottery for A. Smith Bowman’s Newest Whiskey Release
Whiskey
Virginia’s oldest distillery, A. Smith Bowman, is releasing a new whiskey next month and if you want to try it you’ll need to sign up for the distillery’s lottery.
This week the distillery launched the Abraham Bowman Oak Series, a new set of experimental whiskeys that are joining the Abraham Bowman Limited Edition Collection.
The Abraham Bowman collection of experimental limited-edition whiskies began in 2010 with the launch of Abraham Bowman Rye Whiskey. Since then, the distillery has released 22 different experimental whiskies. This particular series explores cask maturation in different oak varietals from around the world as well as the effect charring within the barrel has on the flavor of a whiskey.
The series is kicking off with a whiskey aged in French Oak. The distillery says that the whiskey is made from an award-winning mash bill and blends together liquid that was aged in French Oak barrels both with and without char.
Abraham Bowman Oak Series: French Oak
“These barrels sat for an extended period of time to maximize the differences among them,” said Head Distiller David Bock. “Once blended together, the vanilla from the no-char barrels helps balance out the pepper notes from the charred barrels, creating a dynamic and delicious blend. We are very pleased with the final result.”
The whiskey is bottled at 100 proof and has a nose of cherry and caramel, with sweet vanilla and spice on the palate from the barrel. The whiskey finishes with flavors of cinnamon and apple.
“French Oak is teaching us that experimenting with wood can bring some exciting nuances to the flavor profile of a distillate,” said Bock. “As the upcoming Oak Series releases continue to age, we are excited to explore what will come next in the Abraham Bowman collection.”
If you’re interested in giving the whiskey a try for yourself, you’ll need to enter a lottery. A. Smith Bowman will be holding a lottery for bottles starting April 4 that runs until April 11th. Anyone nationwide is welcome to enter the lottery; however, if you win you’ll need to visit the distillery in person to make the purchase within three weeks.
Winners will be selected at random on April 15, 2024, and notified via email. Each 750ml bottle will be sold for $99.99, excluding state taxes and fees.
Savor these 9 Outstanding Beer and Cheese Pairings for Gastronomical Delight
The correct beer and cheese pairings can be as iconic as the meticulously-curated wine pairing menus accompanying five-star dinners.
Since beer is produced with bitter yet fruity hops, the often piquant flavors can perfectly complement the herbal, nutty and earthy notes of many cheeses. In fact, for certain destinations around the globe, beer and cheese is the celebrated pairing of happy hour, like a perfect pint with a saison with Herve in Bruges, a pale lager with aged gouda in Amsterdam, or a Greek pilsner with feta cheese in Argos.
“It’s all about balance of flavors and intensities… creating a contrast that enhances both the beer and cheese flavors,” says Michael Oxton, co-founder of Night Shift Brewing, who exemplifies the sharpness of aged cheddar against the boldness of an IPA or the creaminess of brie to complement the complexity of ales.
Below, Oxton and industry experts share nine of their favorite beer and cheese pairings.
The strong flavors of blue cheese call for a more subtle pairing, such as the lighter profile of a pale ale. Sarah Real, owner and head brewster of Hot Plate Brewing recommends one of her preferred pairings: The Brewery at Four Star Farm Spring Mending American Pale Ale and Bayley Hazen Blue from Jasper Hill Farm in Vermont. “Spring Mending carries a citrus aroma but hints of the malt come through, setting a soft palette for the significant impact of the buttery blue cheese,” she notes.
As a cheddar ages, its flavors become bolder compared to the milder profile of less aged varieties. Consequently, robust flavors are vital to balance the salty and savory taste of a cheese, such as Tillamook Extra Aged. Michael Oxton, co-founder of Night Shift Brewing, states that a hop-forward beer like their Santilli IPA is the perfect pairing. “The robust, west coast flavors of Santilli complement the rich and sharp taste of the aged cheddar perfectly,” Oxton points out.
Real highlights that a New England IPA, such as Strong Rope Brewery Wolf Sweater, exhibits “fruity notes that harmonize well with the hint of bitterness and nutty flavor of Manchego cheese.”
For those who are convinced they don’t enjoy blue cheese, Christine Clark, a writer and cheese educator, suggests trying Kerrygold Cashel Blue paired with a Guinness. “The frothiness of the Guinness helps offset the buttery richness of the cheese, and the peppery bite from the blue mold is softened by the roasted notes from the malt,” Clark explains.
Originating from the village it was named after, Morbier is a semi-soft cow’s cheese featuring a rich texture with herbal undertones and a pervasive nutty, sometimes bitter, aftertaste. Real suggests pairing this cheese with Great Notion Puffery Lager, a Helles lager featuring Hallertau Mittelfruh hops, which is delivered from High Lawn Farm in Massachusetts. She describes the lager as clean and crisp, making it an ideal match for the sweet, grassy, smoky pepper-infused cheese.
According to Oxton, a Pilsner, which is a lager variety notable for its hop-forward profile, goes well with aged Gouda. The pilsner’s crisp nature cuts through the cheese’s richness while enhancing the sweetness from both elements. He recommends pairing Night Shift’s Garden Party Pilsner with a Beemster Extra Aged.
Cheddar cheese’s creamy consistency is wonderfully complemented by a Belgian beer’s subtle citrus notes and higher alcoholic content. Real suggests a pairing with the Countess of Flanders Belgian-Style Golden Strong from Hot Plate Brewing, which perfectly matches the Isle of Mull cheddar from Neal’s Yard Dairy in Scotland. The cheese is rich and savory, made from cows that graze on grass in the summer and hay in the winter, and consume a fermented grain supplement from a local distillery all year round.
For softer, creamier cheeses like Brie, Oxton recommends a shandy. He notes that the shandy’s light, citrusy flavors break through the cheese’s richness, resulting in a harmonious balance, like Night Shift’s Shandy Beach, for instance.
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<p>Camembert is a unique cheese for its contrasting strong rind and mild interior. Real says a fruit beer like <a href="your-link-here" rel="nofollow" target="_blank">Delirium Red</a>, brewed with cherries and elderberries, can offer a balance of sweet and sour; pairing it with Berkshire Bloom, a Camembert-style cheese from <a href="your-link-here" rel="nofollow" target="_blank">Cricket Creek Farm</a>, helps smooth any sharpness leftover from the Red.</p>
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Latest Updates and Useful Insights on Wine
A roundup of wine news, that this month includes orange trends, better bottles, wine digs and spills, and lots of ways to sip through the eclipse.
March’s wine news combined the new, the old, the orange and the sun.
PROVENCE GETS [MORE] STAR POWER. George and Amal Clooney will join the ranks of super-rich superstars making wine in southern France, joining the likes of Brad Pitt (who released wine under the Miraval label with former wife Angelina Jolie), filmmaker George Lucas at Château Margüi, NBA stars Tony Parker and Carmelo Anthony (respectively, Chateau La Mascaronne and The Seventh Estate), and John Malkovich at Les Quelles de la Coste. The Clooneys bought the Provence estate Domaine du Canadel in 2021, and will release two wines under the Coteaux Varois en Provence Appellation d’Origine Contrôllée (AOC). The estates red and white grapes were previously sold to a cooperative and Wine Spectator reports the Clooneys will start from scratch with new branding for their upcoming rose and white bottlings.
TRENDS LOOKOUT. Each year the wine trade heads to Dusseldorf, Germany for ProWein, one of Europe’s largest wine fairs, where old standbys, current upstarts and new trends are on display. This year, Drinks Business, the UK trade publication reports on low-cal/low-al beverages were trending high, as were orange-hued drinks such as Mionetto Aperitivo and a spritz product by the Cava brand, Hola; and Glitter Spritz Aperitivo, from the Flaschenpost Gin brand.
Lightweight bottles are getting attention and gaining approval—a big move toward sustainability, as it’s reported that the bottle weight comprises at least 56% of the carbon footprint of wine, with glass contributing 85% of that (more info here from the Spanish GrupoARCE).
DB reports Albariño is trending (again!) With its spiritual home in Spain’s Rías Baixas, where 90% of vineyards are planted to the variety, new styles are emerging, such as aged Albariño. But the wine’s rise in popularity is also sparked by its success in other wine regions, especially in the Southern Hemisphere. Well, hola (again) and ole!
SABOTAGE IN THE CELLAR. The latest act of violence against wine involved the loss of more than 6,600 cases of wine, as it was intentionally spilled from three tanks in the cellars of Cepa 21, an iconic winery in Spain’s Ribera del Duero region. The loss is valued at $2.7 million. You can see the chilling video of the vandal here.
ELSEWHERE, ‘DIGGING’ WINE. Archaeologists in France’s Rhône Valley discovered the remains of an ancient winery near the town of Laveyron. While researchers are still studying the site, reports estimate the winery could date back to the first century A.D. Conducted by Institut National de Recherches Archéologiques Preventives, the dig dug up fragments of terracotta that would have been used to store wine in amphorae, and evidence of wood casks. The site is in a region known for ancient winemaking culture, notably by the Allobroges, a Gallic group, living between the Rhône river and the Alps during the Iron Age and the Roman period. Images of the dig, here, at myscience.org
ECLIPSE SIPS. Numerous wineries are planning special events around the upcoming total eclipse of the sun on April 8. In Hye, Texas, the Ron Yates Winery, saying they are in the “direct path of totality,” will host a day-long party of music, food games and wine. Solar Eclipse Party Farmhouse Vineyards in Texas will offer “The Observer,” a limited-edition GSM blend made with grapes harvested during the last total solar eclipse on August 21, 2017. Only 16 cases were produced and you have to be on site with a VIP ticket to sip. The Tiny Vineyards Wine Company in Sonoma made 78 cases of “Eclipse Malbec” to commemorate the event. You can order online, first-come, first served ($40 SRP). In New York’s Finger Lakes, the Cayuga Lake Wine Trail has created “Sips to the Eclipse,” an assembly of 10 wineries hosting events over the weekend preceding the eclipse. Likewise, the Seneca Lake Wine Trail has organized events on the 7th and 8th.
Cocktail in Focus: The Power-Packed Punch of Vosa’s Vodka Drinks
Welcome back to FTW’s Beverage of the Week series. Here, we primarily focus on documenting and reviewing various beers, although we also include any beverage that pairs well with sports. Indeed, even cookie dough whiskey.
Hence, a notable stratification exists within hard seltzers and canned cocktails. There isn’t a real low-class option, save for Twisted Tea, which has a less than favorable taste! Nonetheless, there is a tier beyond the likes of White Claws and High Noons. This includes something slightly more luxurious, resonating particularly with audiences who desire more than the typical ‘no laws when you’re drinking Claws’ options.
For Vosa, the unique selling point is a higher-end variety of canned cocktail. It’s a crafted beverage that offers ‘the finer things,’ which happens to be the brand’s genuine slogan. However, given the stiff competition, especially from brands like Melograno and Spirited Hive, I feel that this is a rather crowded marketplace. This is evident when you consider Melograno’s stunningly designed cans which appeal more to the sophisticated drinkers than any wording on Vosa’s label possibly could.
Consequently, Vosa will need to differentiate itself by offering a taste that surpasses your average vodka-based beverage. Let’s find out if there’s something particularly refreshing about it.
The light effervescence bubbles to the surface as you pour, allowing for a scent that somewhat represents the advertised pineapple, yet predominantly reveals the vodka constituting the seven percent ABV. The pineapple flavor plays a more notable role upon initial tasting.
The flavor profile leans towards sweet rather than tart, fully embodying those elements that establish pineapple as an excellent, yet sometimes overlooked mixer. Essentially, it’s a juice that seemingly diminishes the presence of the alcohol within, particularly if the spirit is a neutral one like vodka. That’s exactly what we observe here; the effervescence lightly breaks up the sweetness, and no alcoholic heat accompanies the IPA-level of alcohol.
This results in a beverage that’s extremely palatable, leaving behind just a slight burp after a few gulps. You’ll detect a bit more of the vodka if you’re sipping directly from the can, but when poured into a glass, it tastes more akin to a flavorful, potent, yet sweet hard seltzer rather than a craft cocktail. This is meant as a praise. For a drink with a high ABV line, Vosa’s High Line Pineapple is remarkably easy to drink.
The scent is more invigorating than that of pineapple. It’s akin to a fresh, clean citrus that resembles a pleasant cleaning solution. Which, even though it may sound like mild commendation, I assure you is quite the positive.
The robustness of the pineapple High Line cocktail, in my opinion, can be attributed to the wonderful way pineapple melds with vodka. The lemon variant is equally impressive, imparting a citrusy sweet and sour taste that beautifully complements a strong alcoholic mix, only subtly hinting at the underlying spirit. While the vodka presence is noticeable, it never overwhelms, promoting a delightful drinking experience.
I hesitate to use ‘crushable’ as it implies certain notions; however, I must assert that these are among the most palatable high-alcohol-content canned cocktails I’ve come across. Although heavier on calorie count at 190 per drink compared to 110 caloric vodka waters, the tradeoff for the taste and experience is absolutely worth it.
Opening the can releases a veritable burst of refreshing fruitiness. The liquid flows out resembling tinted water with nary a bubble insight.
Despite the enticing pineapple aroma, the initial sip is surprisingly heavier on the spirit. The vodka taste hits you first before being balanced out by the acidic sweetness of the pineapple. Although enjoyable, it’s slightly disappointing considering the flavor richness of the other high-alcohol High Line variants.
If you’re partial to vodka, this product will suit your tastes. If you’re not, you might still find it drinkable. It boasts the appeal of a low-calorie slim can, with a flavor portrait that aligns more closely with the milder taste of a White Claw, but doesn’t quite match the superior offerings from the Vosa range.
On this occasion, the lemon component seems to blend more harmoniously with the vodka. It’s a little unexpected, especially considering the success of other pineapple-vodka mixtures – but it works.
As a cocktail, it’s acceptable yet unexciting. There’s a slight citrus note and the tartness of the lemon cleanses the palate, possibly too well, as it unfortunately reminds me a bit of a cleaning product. Notwithstanding, it’s drinkable.
For reference, I usually liken whatever I’m drinking to a standard cheap beer – in this case, Hamm’s, a reliable option from the land of sky-blue waters. The pertinent question is: would I choose to drink Vosa instead of a cold can of Hamm’s on a typical day?
The High Line, indeed. It conveys a stronger and more robust flavor, positioning it as a superior choice and igniting my regret for not sampling the cherry and peach variants.
At the end of the day, Vosa’s canned cocktails are agreeable but not uniquely different from other products on the market. A decade ago, it may have been considered groundbreaking. Now, it’s simply another addition to an extensive lineup of quality beverages that can provide mild inebriation with a dash of taste.
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