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Last summer, Dominican rum brand Brugal released one of our favorite rums of the year, Colección Visionaria which was aged in barrels seasoned with toasted cacao beans. Now comes news of the launch of , a high-end rum aged in sherry casks that were subject to “dark aromatic toasting,” and we got an early taste.

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Brugal was founded in 1888 in the Dominican Republic by Spanish immigrant Don Andrés Brugal. Today, rum production at the distillery is overseen by fifth-generation maestra ronera and Brugal family member Jassil Villanueva Quintana. She is the force behind the new Maestro Reserva expression, which will be a permanent addition to the portfolio. “My family deeply embraces the elegance and soul of Brugal rum, and I’ve absorbed a wealth of wisdom from the generations of maestro roneros who came before me,” she said in a statement. “By leveraging this knowledge and my unwavering passion, all while paying homage to the Brugal family legacy, I’ve crafted a rum that is ‘moment perfect.’”

The “dark aromatic toasting” that the brand refers to is Brugal’s proprietary process of treating the casks used for maturation. Maestro Reserva was initially aged in American oak sherry-seasoned barrels, and then dumped out and set aside. Those barrels were then toasted “using precision, mastery and expertise to extract natural caramel pearls that are drawn from the sugars in the wood,” according to the brand. The rum was then placed back into those barrels for a secondary maturation period. No sugar or additives were added, and it was bottled at 41.2 percent ABV.

I got to try a sample of Maestro Reserva, and while last year’s Colección Visionaria was better, this is a high-quality sipping rum as well. There are notes of creamy vanilla, caramel, and butterscotch on the palate, along with raisin, stone fruit, spice, orange, and just a hint of smoke. Maestro Reserva (SRP $200) will be initially available in Florida, Texas, and New Jersey, but will expand to other markets over the coming year. It’s also available to purchase from , and the rest of the lineup can be found at ReserveBar.

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A UNIVERSITY fresher, 18, died after drinking a bottle of vodka at a sports social, an inquest heard.

Alfie Head was studying at the University of Lincoln during his first term when he died on November 14 last year.

The court heard today how the young man died from a hypoxic brain injury as a direct consequence of aspiration pneumonia, which was caused by acute alcohol toxicity.

During the inquest, the area coroner for Lincolnshire, Jayne Wilkes, read out a statement from PC Thomas Jacobs of Lincolnshire Police.

PC Jacobs was called to Cygnet Wharf student housing in Lincoln shortly after midnight on November 9, due to reports of Alfie experiencing a cardiac arrest.

He observed multiple paramedics were already present in a bedroom.

The hearing revealed that PC Jacobs had a conversation with one of Alfie’s friends, who described that they had consumed alcohol earlier in the evening at a Lacrosse society social occurrence at a residence.

The friend detailed there had been a vodka bottle at “pre-drinks” which Alfie had “simply chugged”.

The friend stated that he was “amazed” that Alfie had drunk the bottle.

Alfie collapsed on the way home to Cygnet Wharf and his friends helped him get back.

The friend said that Alfie “went really bad, really quickly” and his breathing became inconsistent.

Paramedics arrived at the student accommodation just after midnight and found Alfie in cardiac arrest.

He passed away at Lincoln County Hospital on November 14 2023, post receiving intensive care unit treatment

In the inquest, the family description of Alfie was recited by the coroner. He was cherished, both within the family and at the university.

Alfie was noted to be on the cusp of becoming an uncle, an ardent gamer and a supporter of Arsenal. He had a promising future ahead of him, being “our little boy with a very bright future”.

The family further added that Alfie “always wore a happy smile”.

The inquest heard how Alfie joined the Lacrosse society at university having never played the sport before and he was “so proud” to be on the team.

Concluding the inquest, the coroner confirmed that Alfie’s death was alcohol-related.

Ms Wilkes thanked the family for their support of the inquest and said “I would like to express my sympathies for their loss”, adding the death was “a loss in such tragic circumstances”.

Tributes previously flooded in for bright Alfie, originally from Hertford.

Posting on Facebook, Alfie’s heartbroken dad Mark Head, 54, wrote: “It is with a heavy heart that Clair and I have to say Alfie passed away peacefully today.

“He was the happiest we’ve ever seen him at Lincoln University and was having the time of his life.”

“Getting a phone call at 1.30am saying your son was critically ill in ICU is the hardest thing a parent will ever receive.”

“He fought bravely but the odds were stacked against him. Sleep well son and we will meet again.”

A representative for Lacrosse at Lincoln University expressed: “We are deeply saddened by the loss of our team member, Alfie. He brought joy and was a highly respected member of our team, with promising talents as a new goalkeeper.

“He was beloved by all and his absence will be felt intensely. Our deepest sympathy and condolences are with Alfie’s friends and family in this hard time.

“No further statements will be made by either the Students’ Union or Lincoln Lacrosse.”  

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Exploring a new liquor brand can evoke a rollercoaster of feelings. Fear – due to high expectations, excitement for the possibilities, and upon success, satisfaction. While tequila or vodka are often the first alcohol types for many, whiskey and bourbon have been gaining popularity amongst modern consumers. For those adventurous in spirits, Black-owned whiskey brands are marking their territory in the market.

Celebrating Black History Month is an ideal time to unearth brands operated by Black creators. What’s thrilling is when these discoveries become your favorites throughout the year. If you are scouting for a unique whiskey brand to gift or enrich your own collection, these nine Black-owned whiskey brands are undoubtedly worth your consideration.

Related: Top Black-Owned Food & Beverage Brands

Created to celebrate the modern whiskey drinker, Absiola Whiskey is one that “drinks well above its age.” Featuring a blend of Malt and Bourbon whiskey, each sip of this 40-percent ABV drink will bring about notes of vanilla and waffle cone as well as a rich aroma of apricot and almond cream.

Available in straight bourbon whiskey, ginger-vanilla flavored whiskey and chocolate flavored whiskey, Den of Thieves promises to erase the guilt of ultimate pleasure with every sip.

Offering up a variety of non-chilled, filtered bourbon whiskey products, Old Hillside is a veteran-owned company that infuses history, heritage and homage all in one. Its Kentucky Straight Bourbon Whiskey option offers up 48.5-percent ABV, both cinnamon and nutmeg on the nose and brown sugar, oak, vanilla and caramel on the palate.

Related: How to Celebrate Black History Month, According to Black Chefs

This premium, handcrafted whiskey was named after the Historic Greenwood District neighborhood in Tulsa, Oklahoma. While there are three options in their brand, the flagship flavor—Greenwood Whiskey—has rich smokey caramel and vanilla aromas with hints of butterscotch, sweet cherry wood and a touch of citrus bolster in its taste. And with a 42-percent ABV, this is one bold whiskey you’ll want to add to your collection.

Perhaps one of the most talked about Black-owned whiskey brands, Duke & Dame is a hot topic for many reasons. Featuring 100-percent natural salted caramel and only 1-gram of sugar per serving, this guiltless 35-percent ABV sip is tasty enough to be had neat or in a cocktail.

When the topic of Black-owned whiskey brands come up, Uncle Nearest is the brand at the top of the list. So, if you haven’t had the chance to give it a try, this is your sign. Touted as the most awarded bourbon and American whiskey brand, there are plenty of options to choose from when you’re perusing this brand.

Related: All About James Hemings, One of America’s First Celebrity Chefs

Fans of spiced whiskey, rejoice. Red Hazel has the sip that you’ve been yearning for. Founded by a brother-sister duo, this 35-percent ABV rye whiskey delivers an experience worth reliving time and time again.

If you needed a reason to give flavored whiskey a try, Frisky Whiskey might be just that. Crafted in small batches in Charleston, South Carolina, this award-winning 35-percent ABV sip uses pure caramel and natural vanilla to complement the natural and unforgettable notes of whiskey.

Looking for a bourbon whiskey with an incredible story? Eric LeGrand is it. Created by and named after former Rutgers University football star Eric LeGrand, this whiskey was brought to life after LeGrand sustained a spinal cord injury that left him paralyzed. Now, the 44-percent ABV sip is the poster child for dispelling the misconception that those living with paralysis can’t enjoy the finer things in life.

Up next: 5 Black Figures Who Changed Food Forever

Kenton Quinn bought vodka and gave it to the schoolgirl in ‘large quantities’ before he raped her

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A predator plied a young girl with alcohol before committing a rape at a house party.

Kenton Quinn, a convicted rapist, executed the attack on a girl of secondary school age in Teesside. Teesside Crown Court was told that both were present at the same event and Quinn provided her with vodka.

The prosecutor, Shaun Dodds, stated that the 21-year-old deceived her about his age claiming himself to be 16 and started supplying her with alcohol. However, the minor fell sick as Quinn performed the sexual assault.

READ MORE: Inside the Force: Obsessed student’s chilling voice notes detailing fantasy murder aired on tv show

Mr Dodds said: “She felt like she was losing control and struggled to walk as she was dizzy. At one point the defendant pulled her onto his knee.”

The court heard the victim went to the bathroom as she felt sick but was followed by Quinn who then attacked her. Mr Dodds said despite the girl telling him to stop he “ignored” her. The teenager was left with lacerations following the attack and Quinn left. The court heard the victim also left the party and immediately reported the rape.

Mr Dodds said the Stockton man was arrested the following day and denied any sexual activity. However, Quinn was later snared by forensic evidence. He later pleaded guilty to two counts of rape and sex assault. The brave teenager and her family attended court on Wednesday and her victim impact statement was read out by her father.

The girl stated, “I am unable to stop reminiscing about the night it transpired. I feel contaminated, humiliated, and terrified. Constantly feeling as if someone is about to attack me, I am continuously anxious, particularly when outside. Thoughts of suicide cross my mind daily. I have trouble sleeping, and when I do, I am haunted by dreadful flashbacks. I feel disconnected, as if I’m living life through a television screen or another person’s perspective. It seems as if no one comprehends what I am enduring.”

Quinn is a convicted perpetrator of rape, and in September the previous year, he was given an extended jail sentence for assaulting and raping another woman. Teesside Live previously reported that he confessed to rape just moments before his trial was set to begin. He also confessed to committing actual bodily harm against the victim.

The defendant was sentenced to 13 years in a reformatory for young offenders. He was informed that he will serve nine years in prison and spend four years on parole in the community. Expected to attend court via video link for his most recent offenses, Quinn did not appear from his prison cell, with the excuse given to Judge Howard Crowson being that he was indisposed.

Tom Bennett, representing Quinn in court, requested a reduction for the defendant’s admissions of guilt and argued that the defendant had not “deliberately purchased alcohol to intoxicate the complainant with the intent to exploit her.” However, Judge Crowson rejected this argument.

Sentencing, he said: “His target was not used to drinking and it would have been obvious to everyone she was unwell. Someone in that condition requires care not exploitation but Kenton Quinn took advantage. It was his intention that she should be incapacitated which is why he bought vodka and gave it to her in such large quantities.”

The judge added that Quinn’s crimes caused “physical harm and very long-term emotional and psychological harm”. The court heard that a further extended sentence is required as “the danger that he poses is greater than the danger that was assessed”. Quinn, previously of Bridge Road, Stockton, was handed a further seven year prison sentence with a further two-year extension.

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Texas Cowboy Tan Hat, Boots, Cow Skull, Lasso on Dark Background

Wine often gets all the attention in terms of its food synergies. While it is a favorite go-to for many of us, there is something to be said about how great cocktails can go with many dishes: particularly when the ingredient mix and garnishes are right.

I recently attended a Texas whiskey and wine pairing dinner at San Francisco’s classic Epic Steak, which featured the whiskeys of Texas producer Balcones Distilling, which is now owned by Diageo. My favorite was the fresh and crisp Lone Star Zest, made with Balcones Baby Blue, Grapefruit, Orange Oleo Saccharum and a of splash ginger beer.

I also had chance to sit down with Alex Elrod, brand experience manager at Balcones, about how the whiskeys taste and pair with food. All answers have been edited and condensed for clarity.

Alex Elrod shares his insights on whiskey and food pairing.

Epic Steakhouse has a beautiful view of the SF Bay.

Liza B. Zimmerman (L.B.Z.): How does whiskey pair differently than wine with food?

Alex Elrod (A.E.): Whiskey has a robust and concentrated flavor profile compared to wine. Its rich, diverse notes can complement or contrast with various food elements. Unlike wine, which often works through matching flavors, whiskeys’ higher alcohol content and distinct taste can create complementary or contrasting experiences.

Wine can be much more complementary to a dining experience, whereas whisky tends to be its own star in the show: because of the high proof.

L.B.Z.: What about Balcones in particular makes it food friendly?

A.E.: Our whiskeys are often robust and something to chew on, which is a nice juxtaposition alongside food. You can experience waves of flavor from the food to the drink: a contrast not easily achieved with softer, more homogenous drinks.

When looking at Cataleja Texas Single Malt, the limited-edition release for our 15th Anniversary, it possesses a versatile flavor profile due to its maturation process involving various casks. The interplay between the malt character and Sherry wood impact offers layers of flavors, making it adaptable to diverse food pairings. Its richness, texture and diverse notes make it an excellent companion to a wide array of dishes.

Toasting the whiskey.

L.B.Z.: How do different versions of it (and their age statements) work differently with different foods, garnishes and sauces?

A.E.: The different expressions of Balcones whiskies, varying in age and flavor complexity, can offer unique experiences when paired with different foods. My favorite pairing with Cataleja is steak and mushrooms!

For Balcones Lineage Texas Single Malt: I absolutely recommend this neat, in a soda water whiskey highball and some type of herb garnish to carry its unique herbal quality.

Balcones Rye Bottled in Bond: is the newest to our line and pairs so well with chocolate, coffee, and herbs or in any classic cocktail calling for a rye whiskey.

The steak pairing course.

L.B.Z.: Are there any hard and fast rules for whisky pairing: such as flavor bridges with wine: if a dish has flavors of strawberries then a wine with similar flavors will pair well?

A.E.: While there are no strict rules, certain principles can guide whisky pairing. Similar to wine, balancing or contrasting flavors between the dish and whisky can work wonders. Exploring complementary flavors like smoked meats with a smoky whisky or contrasting flavors like a spicy dish with a lower ABV and more fruit-forward whisky can often create delightful pairings. However, personal preference and experimentation play a significant role in finding the perfect match.

Orange twist isolated on a white background. Orange peel close-up. Orange citron.

(L.B.Z.): If you do create a cocktail, what are some mixers and garnishes that can complement the spirit’s flavor and how it works with food?

A.E.: When crafting cocktails with whiskeys, consider mixers like vermouth, bitters, or citrus elements that can complement the whisky’s complex profile without overpowering it. Garnishes such as orange or lemon zest, or even a sprig of herbs like thyme or rosemary, can enhance the drink’s aromatic qualities and potentially pair well with certain foods.