Unicorn Distillery’s Butterfly Pea Vodka starts out as a bright blue color, but it changes to purple then pink as acid is added.

A color-changing cocktail led a sales executive out of the software industry and back into the alcohol business.

Rick Hewitt was on vacation with his now-wife Alaina in Victoria, Canada, and the bartenders welcomed them with a gin cocktail. “It was a really cool experience, and I can viscerally remember telling myself that this has got to get into a vodka because nobody drinks gin,” Hewitt says.

That was in the fall of 2018, and when he returned home, he started researching butterfly pea tea, which is the ingredient in Empress Gin that changed the color of the cocktail.

Hewitt swiftly discerned that despite the legal sale of color-changing gins like Empress in the United States, the FDA did not permit the use of butterfly pea tea as an ingredient. Sensient Food Colors, a natural food coloring business based in St. Louis, was lobbying the FDA to authorize butterfly pea tea for use in food and beverages. “It’s been used for centuries, if not millennia, in the East, and was legal for use in the UK, Canada, and elsewhere, so I knew it was a matter of when, not if, it would be approved,” he states.

Hewitt continued his experimentation with vodka and the butterfly pea tea flower, resulting in the FDA’s approval of butterfly pea tea as an ingredient in September 2021. Hewitt then opened the Unicorn Distillery in March 2022.

“It really was a pandemic project,” Hewitt comments.

Although he was working in software sales when he established Unicorn Distillery, Hewitt had previously launched both Emerald City Beer, a craft beer brand, and Number 6 Cider, a craft cider brand.

“My passion has always been in beverages,” he says. “That’s why I was like ‘I’m going to be the guy to get this butterfly pea tea into other categories beyond gin.'”

Today, Unicorn Distillery makes vodka and tequila with butterfly pea tea giving it a bright blue color that changes to purple and then pink with the addition of acid. “All of these other brands (that use butterfly pea tea) use it as an extension of their gin or tequila,” he says.

“What makes Unicorn different is we are a butterfly pea tea brand so when you bring our brand in, you’re not bringing in a gin brand. You’re brining in the category of color-changing cocktails,” he adds.

Unicorn started with distribution in Washington, but today it is distributed in Idaho, California and Arizona. Hewitt is in talks to expand distribution to Texas, Georgia, Tennessee and Wisconsin.

Unicorn vodka and tequila are now being offered on Princess Cruises, expanding to vessels across the entire fleet. The visual colour change of these unique drinks is delightful to many. It serves as a fun method to light up the spirit of their passengers. Watch the Unicorn drinks being served here.

Before the drink was named, Alaina used to serve it from transparent bottles to her acquaintances. There was a time when her friend Mary spontaneously called it ‘unicorn vodka’. This was essentially her instinctive response, she was precisely our intended consumer.

The term ‘unicorn’ struck a chord with both of them since they had each been a part of growing start-up tech firms on the West Coast which eventually transformed into considerable brands. They each had their experience working with pre-IPO unicorns evolving into massive corporations. According to them, the Unicorn brand stands for individual uniqueness, encouraging everyone to pursue their passions, without the fear of making a change. If innovation can be brought into vodka and tequila, it can be achieved anywhere. They are imposing a significant push for innovation across the U.S.

York Distillery hopes new expansion plan will be approved after concerns over “whiskey fungus” nixed initial plan

For many years, Chattanooga Whiskey has been a brand that has consistently caught my attention without becoming a permanent fixture in my mind. Despite hearing positive reviews for some of their products, especially in the recent past, I never really took the time to delve deeper into the brand and understand its unique nature. You see, this is a Tennessee distillery that is more interested in bourbon than the somewhat vague category of “Tennessee whiskey”. What’s more, they have their own unique style of bourbon whiskey, which they call “Tennessee high malt”. This involves the use of a greater variety of not only malted barley, but other special malted grains typically overlooked by the larger bourbon industry. My interest was instantly piqued after trying their new Chattanooga Whiskey White Port Cask Finished Bourbon. To be honest, their approach might just be pure genius, or maybe I’m just extremely impressed and pleasantly surprised by this bottle. By the way, this bottle costs a fair $60.

Founded back in 2011, Chattanooga Whiskey, like many other brands, sourced its bourbon from MGP of Indiana’s large distilleries during its initial years. This was primarily due to the fact that distillation was not legally permitted in Chattanooga and Hamilton County, TN at the time. However, thanks to the efforts of the distillers, distillation was legalized in the county in 2013, after which the company set up its first experimental distillery and began refining its Tennessee high malt style.

The Chattanooga Whiskey White Port Cask Finished Bourbon is part of the annual Barrel Finishing Series. This series focuses on a dynamic assortment of barrel finishes, which over the years has included Tawny Port, Cabernet, and Islay Scotch variants. This year’s offering involves subtle white port casks, obtained from the Carrazeda de Ansiães region in Portugal. This whiskey combines different Chattanooga Whiskey high malt mash bills. Although it includes both rye bourbons and two wheated bourbons, the product incorporates varietal mash bills ranging from “dark malted wheat” and “oak-smoked malted wheat” to malted rye and “green malted barley”. The brand certainly aims for a complex malt profile with this whiskey. Initially aged for a relatively short three years, the whiskey then matured for an additional two years in port casks. This is rather long for a younger bourbon. The result is a whiskey that underwent a complete transformation, and this change is definitely a positive feature in this case.

Having shared this background, let’s delve into the tasting of this captivating, port-finished bourbon.

This dram offers a deep, rich caramel aroma that is instantly captivating. You’ll also detect a sweet, slightly syrupy malt, along with plums, aromatic cinnamon and spicy oak. The near absence of ethanol allows for a thorough nosing experience. The enticing toastiness, with biscuit-like tones blending into brown butter and vanilla, also sprinkled with allspice, is impressively accessible thanks to well-integrated alcohol, which is remarkable given its young age.

Once you take a sip, the dark fruitiness and stone fruit flavors immediately take center stage, featuring caramelized plum and peach mingling with toasted oak and sprinkled with cinnamon brown sugar. The malty sweetness amplifies waves of ripe red fruit and wine-like notes, balanced with spice and an end note of pepperiness. Additional subtle undertones consist of earthiness and a hint of smoke. Its overall vibe is gratifyingly rich without coming off as undeservedly sweet or overly sugary. I believe this brilliantly mirrors the best qualities the cask had to offer.

Personally, I find this release tremendously remarkable, it’s one of the most pleasant surprises I’ve had lately. It indeed sparks my interest to sample more from the customary Chattanooga Whiskey collection, even though I question if any of them could compare with the beautiful blend presented here. Moreover, it’s an impressive bargain for an annual cask-finished release. If I saw it locally for $60, I wouldn’t hesitate to grab it.

Distillery: Chattanooga Whiskey

City: Chattanooga, TN

Style: Straight bourbon whiskey

ABV: 47.5% (95 proof)

Availability: Limited, 750ml bottles, $60 MSRP

Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.

GET PASTE RIGHT IN YOUR INBOX

The best music, movies, TV, books, comedy and more.

Bosnian Serb leader Milorad Dodik doused the order he received from Russian dictator Vladimir Putin in vodka, according to a video he published on X on Feb. 21.

Dodik can be seen pouring alcohol into a glass containing the award, crossing himself, drinking, and then passing the glass around.

“In Kazan, we traditionally celebrated in the Russian way the awarding of the Order of Alexander Nevsky, which was presented to me today by Russian President Vladimir Putin,” he wrote.

Dodik met with Putin in Kazan on Feb. 21. At the end of the talks, the Russian dictator presented the leader of the Bosnian Serbs with the Order of Alexander Nevsky for “strengthening the partnership” between Russia and Republika Srpska, Politico reported.

Dodik awarded Putin a state order in absentia in January 2023, which the EU called an “unfortunate mistake.” In the summer of the same year, despite the EU’s warnings, he visited the dictator in Moscow.

Read also: Cameroon withdraws from football friendly with Russia

We’re bringing the voice of Ukraine to the world. Support us with a one-time donation, or become a Patron!

Read the original article on The New Voice of Ukraine

This scratch-built wooden PC build features a Jack Daniel’s bottle and glass as part of the water-cooling loop, which is filled with whiskey-colored coolant.

Ben Hardwidge

Published: Feb 21, 2024

Is the water-cooling loop in this scratch-built wooden PC build really filled with whiskey? Well, obviously not, but we absolutely love what PC builder Craig Ferrie has done with this Jack Daniel’s gaming PC. The wooden case itself is a marvelous bit of craftsmanship, but the centerpiece is the Jack Daniel’s bottle and glass tumbler at the front – these parts genuinely work as part of the water-cooling system, which is filled with whiskey-colored coolant.

Thanks to our rapidly growing PC building Facebook page, we’ve seen many custom gaming PCs, from mods based on existing case designs to scratch PC builds. You can even submit yours for consideration right here. Here we talk to Craig about how he created this fantastic whiskey-themed Jack Daniel’s PC, which he calls Jack Daniel’s On the Rocks.

PCGamesN: Firstly, why Jack Daniel’s?

Craig: Honestly, I just wanted to do something different! Jack Daniel’s is arguably the most well-known whiskey.

What sort of look were you trying to achieve, and what were your whiskey-related design cues?

Initiating the process, the initial requirement was a wooden structure providing adequate space at the back for the graphics card to be mounted and placement of the water-cooling system, while maintaining the theme of a whiskey barrel. Of course, I had the option of a regular whiskey barrel, but that would take away the originality.

Could you explain the type of woods you used for the main framework, and your method of cutting, preparing, and finishing them to attain this aesthetic?

To tell you the truth, I didn’t really plan. While I was disposing of a double bed frame, I was looking at the slats and an idea sparked. I had no prior woodworking experience, and I haven’t done a self-build previously, especially of this magnitude.

I made a start with the wooden slats by cutting them, without putting too much thought into measuring the initial process. I utilized a jigsaw to cut the slats into uniform sizes, smoothed out all the edges, glued the slats on a basic frame using wood-glue, and then I screwed them together.

Once the wood was of the right consistency and quality, I applied mahogany wood stain with the help of an ordinary household sponge. Interestingly, I had to go through this process almost thrice to acquire the perfect shade. The wood was uneven in certain areas which resulted in gaps between the slats. I used wood filler to close these gaps and later applied stain over it to achieve uniformity in color. The frame was made from pine and the flat top, bottom, and middle section was birch plywood.

Did you entirely build the case from scratch?

Yes, in fact, I had given up on the idea of case modding roughly a year ago as I was bored of working with the usual black boxes. They more or less remain the same with a few decorative lights added sporadically. What I wanted this time was pure originality.

How did you manage to carve out the logos and the No.7?

For this project, I utilized 3mm-thick birch plywood, which I cut personally with my own laser cutter/engraver, a vital tool in my personal business. The pieces were subsequently stained to blend seamlessly with the remainder of the case, and applied using wood glue.

Can you share what additional materials were used in this build?

In this particular case, it is entirely composed of wood – there are no additional supports, it’s purely wooden in nature.

Could you explain the process of creating the authentic-looking Jack Daniel’s logos and inscriptions on both the front and the side?

Working with a limited amount of wood slats presented a challenge, but with some tests on paper before moving to the actual panels, I was able to find the right balance for the laser engraving. I tuned down the speed and turned up the power for the laser, resulting in a pleasing outcome.

Have you been able to recreate the appearance of whiskey with the cooling solution?

Put simply, it isn’t whiskey! It’s EK CryoFuel coolant, which I obtained from EK, who also provided me with a CryoFuel dye package. Achieving this amber hue involved a unique blend of colorants. To create a nice green color, you have to mix blue and yellow, and then gradually add red to get the deep amber shade akin to whiskey.

The Jack Daniel’s bottle positioned at the forefront, seemingly pouring ‘whiskey’ into the glass, draws attention. Aside from the dramatic effect, does it also serve as a reservoir?

I frequently get asked about the Jack Daniel’s bottle feature on social media. Rest assured, it is completely integrated into the loop. We’ve implemented several filters to prevent any debris from entering the loop and there are ‘non-return’ valves beneath the shroud which stop the coolant from flowing back to the loop’s lowest points (inspired by a kitchen sink).

Moreover, there’s a second reservoir bottle that can be swapped in and out for use at home. It is sealed, providing the opportunity to use the machine for gaming without concern over dust accumulation and evaporation.

Would you explain the process of planning the cable routing and how you managed to match the cable colors with the wooden design?

When I initiated work on the case, my aim was to achieve a classy, clean look for this build. I contacted Matt at CableMod, a friend, and requested him to create some cables with exact length for this build. He processed my request successfully, shipping them to me in a few weeks.

The usual cable combs just weren’t going to do the trick, hence I created my own 9mm-thick combs that would adequately adhere to the casing. Regarding the cable color, CableMod offers an excellent online platform that presents an accurate depiction of the color selections they have, this made the process much simpler.

Can you tell us how the wooden plate for the GPU waterblock was created?

At first, my plan was to use EK’s Lignum Walnut block, but unfortunately, things didn’t go as planned. So, I had to create a wooden panel that would fit on an EK Acetyl+Nickel waterblock for this card. Once I got to know I’d be using the EK Vector Strix block, I got its backplate measurements, and designed a Strix/EK logo combination template for etching on my laptop. I sent it to the cutter, and stained them to match the casing.

What’s the connection point for the monitor, keyboard, and mouse?

Three 15cm USB extensions are braided in the top middle of the computer case. These extensions run from the motherboard to the top panel. I utilize an 8-port USB hub which means a solitary free USB port would be enough for my needs. The monitor is directly connected to the graphics card. An interesting note is that I possess a 15cm HDMI extension which I considered adding to this build, but the decision is pending as I am trying to determine the aesthetic orientation of my computer case.

Could you elaborate on the planning and arrangement of the hardline water-cooling tubes?

Surely, my aim was to make the entire setup appear slick, appealing, and sophisticated from the start. Fundamentally, only two runs of tubing can be observed, namely ‘to’ and ‘from’. However, the system gets a bit intricate under the shroud with return valvues among other components. Coming to tube bending and cutting, I initially mark the tube where it needs to be bent, and after that I usually rely on my visual judgement. Tools that I use for cutting include a rotary cutter and a deburring tool.

Could you explain how the airflow system functions?

Cooler Master fans, three in a unit known as the SF360R, are located at the top of the case. Additionally, there’s another vent located underneath for the power supply. Nevertheless, the fact that it’s an open-air case negates the necessity for extra airflow — this setup operates with remarkable coolness.

Did you encounter any substantial challenges?

Indeed, there were numerous hurdles such as the case’s legs. It was perplexing whether to go for custom-made ones or retain the original wood. However, sticking to the frame’s wood material seems to have worked in the end. Another significant issue was the fear of leaks. The issue is that this build lacks an easy-access loop; it’s absolutely not simple to drain. The return valves do not permit water to go back, rendering traditional drainage almost hopeless.

What was the duration it took you to finish this build from the beginning to the end?

It roughly took three months from inception to completion. This duration took into account planning, construction, and the waiting time for parts. Undeniably, the pandemic affected courier services and order deliveries.

Looking back, do you feel content with the final product, or do you wish you had carried out some aspects differently?

I am largely contented with the final output. Are there elements I would reconsider? Definitely, however, that is a normal occurrence when you are venturing into new designs. In future, I may look into creating a loop that’s easier to handle. Also, I will explore the use of higher-quality wood if I happen to replicate this idea.

One can’t help but admire your extraordinary PC build, Craig- it’s truly spectacular. The fact that you devised a handcrafted wood case is a phenomenal feat in itself, not to mention including a Jack Daniel’s bottle and a glass tumbler as part of a water-cooling loop is just breathtaking.

This post originally appeared on Custom PC, which has been covering amazing setups for over 20 years and is now part of PCGamesN. Join our nearly 500k member Facebook group to discuss this build.

If you consider yourself to be an expert PC builder, you can submit your own custom PC build to us today for a chance of being featured on PCGamesN in the future.

Jilli, from the Chimmelier team, serves fried chicken and other drinking food.

New restaurants are adding excitement to the Los Angeles dining scene with exuberant, free-spirited cooking. Here are three spots that are creating their own sunshine.

In Los Angeles, there is Funke pasta and there is funky pasta. And sometimes you want to walk into a dimly lit and moody Koreatown bar, with hip-hop blasting and wine and makgeolli flowing, and order the latter.

Enter Jilli, a new hot spot that encourages you to “drink responsibly reckless” while you eat bangers like a creamy, spicy, delightfully funky rigatoni alla kimchi vodka with difference-making bacon bits. Maybe the most remarkable thing about this habit-forming dish is that chef Dong Hyuk Lee says he had never tried rigatoni with spicy vodka sauce before he came up with this idea. His goal was simply to create a different version of kimchi pasta.

Jilli is a spinoff of new-school Korean fried chicken spot Chimmelier, which has outposts in Westlake and at the Sunday Smorgasburg food market. A bigger location of Chimmelier in the Melrose Arts District is also underway. Therefore, Jilli serves Chimmelier fried chicken along with other favorites like hearty shrimp toast and comforting curry chicken katsu. It’s the kind of food that will make you crave for more makgeolli.

Chilled seafood sets an extravagant beginning for a meal at Steak48.

Steak 48, an upscale restaurant from steakhouse gurus Jeffrey and Michael Mastro, recently celebrated its first anniversary in Beverly Hills. It attracts a stylish crowd for extravagant meals that can feature Florida stone crab claws, Snake River Farms rib-eye cap and sides filled with Alaskan king crab.

The 48 Caesar is a modern twist with a warm poached egg at a restaurant that serves Maine lobster in the style of escargot and chicken-fried lobster tails. A lot of the food here is entertaining in the right ways. But this is also a great place for a traditional chilled-seafood platter brimming with colossal shrimp and fresh oysters. With a 6,000-plus-bottle wine collection, an extensive Scotch list, and TVs at the bar for catching up with a sporting event, this steakhouse has got it all while you savor some Miyazaki A5 wagyu.

ZoZo is located inside home-decor shop Maison Midi.

“It’s not the time for fine dining,” iconic chef John Sedlar says.

So when prolific restaurateur Bill Chait told Sedlar he had an idea for a casual, convivial restaurant in the middle of the Maison Midi home-decor store, the chef who changed the Los Angeles dining scene with Rivera decided it was time for one more LA adventure.

The eclectic Zozo focuses on the “cuisine of the sun,” and this description is on the menu: “Native American, French and Hispanic flavors with world accents.”

Hot Portobello mushroom with melting cheese tucked in a corn tortilla makes an excellent starter. The perfectly cooked duck confit is served on a vibrant red plate featuring a lucha libre wrestler. The main dishes, styled for communal dining, are served on large trays, and there might be a small, tastefully presented replica of L’Air – a famous nude sculpture by Aristide Maillol, displayed at the Getty museum. Ordering the turkey albondigas gives you the chance to enjoy the flavoursome sauce with an Italian, uniquely designed Gio Ponti spoon. If you fancy something sweet, try the Zapotec mole ice cream. You will also find Rivera’s famous barbacoa cocktail here at Zozo – a unique blend of mezcal, poblano, chipotle and beef jerky, proving that even casual dining in Los Angeles doesn’t miss out on details.