Introducing a New Wine Fault You Should Be Aware Of: Mouse
“Corked wine” isn’t the lone culprit that can mar a wine’s flavour. There’s an increasing discussion around a “new” defect, typically addressed as “mouse” or “mousiness”. This flaw was hardly recognized or even existent a few decades prior, but recently, its occurrence has escalated, courtesy of a rising trend of utilizing minimal to nil sulphur in wine-crafting and producers plucking mature grapes with lower acidity. Here’s your need-to-know on this.
Pinpointing this flaw with precision can be challenging. The commonly perceived manifestations can be likened to corn, popcorn, basmati rice, tortillas, and, predictably, a mouse though admittedly, the actual smell of a mouse remains ambiguous).
A person sniffing a wine in a wine glass, copyright BKWine Photography
The chemical compounds that give rise to mousiness don’t evaporate easily in the acidic habitat (low pH) of wine. But they do when you take a sip of the wine, as the acidity level alters.
Interestingly, the pH level in humans’ mouths is noticeably higher, so when the wine is introduced to your mouth, these compounds become more volatile, allowing you to experience the “flavour”, or more aptly, the smell.
Unusually, mouse is a flaw that can’t be detected by simply smelling the wine. Its presence only becomes apparent when you actually taste the wine.
Typically, a sommelier will present the wine for you to taste at a restaurant before service. Often, a sniff is all that’s required to identify flaws like TCA or “corked” wine, but with mouse, you actually have to taste it to confirm its presence. Adding to the challenge, not everyone has the sensitivity to detect mouse (this is true for other wine faults as well).
On multiple occasions, I’ve attended tastings where wines were intentionally tainted with the mouse flaw (alongside others presenting different types of faults). Even then, it was still difficult to definitively say if a wine was affected or exactly what the fault truly was. Sometimes it’s just a vague feeling that something about the wine is slightly off. Maybe if mice were more prevalent in our area, the identification would come easier…
Scientists believe that mousiness is caused by a group of compounds called pyridine. This compound consists of a basic molecular formula of C5H5N, and is even used industrially as an additive to render spirits non-potable.
A woman in a lab coat in a laboratory in a winery, copyright BKWine Photography
So, what brings about mousiness in wine?
Based on a recent research conducted at the University of Bordeaux, three main factors are found guilty: Brettanomyces, also known as the “wild” yeast that may lead to its own wine fault, “brett”, the so-called “lactobacteria” that execute the malolactic “fermentation” of malic acid to lactic acid in wine, and some inorganic chemical activities, majorly, the Maillard reaction.
The research implies that the risk of having a mousy wine elevates with very low sulphur levels. Consequently, the ongoing trend of low-sulphur wines and even no-sulphur wines have significantly amplified the risk of experiencing mousiness. Different researches provide different statistics. Some tagging 20% of low or no sulphur wines as impacted while others mention numbers up to 50%.
Potassium metabisulphite is a form that SO2, sulphur, can be added to wine, copyright BKWine … [+]. Photography
Another impactful factor is the prevalent acidity in the wine. With the shift in weather patterns and changing consumer preferences, grapes are being harvested at a later, more mature stage, leading to diminished acidity levels. This, in turn, increases the risk of yielding a mousy wine, an issue perplexed by the effects of climate change.
From my perspective, there’s no easy solution for the winemakers besides being cautious and continuously monitoring the acidity levels, perhaps tweaking them periodically, and ensuring appropriate levels of sulphur are used. I am not aware of any quick fixes that can eradicate the issue if it occurs.
If you ever get a bottle with it, unfortunately, there’s not much to be done. If it is a mere trace, maybe it won’t make much difference.
The good news are that in most cases, it is not a very stinky fault, it is relatively rare, and some people don’t even notice it.
—Per Karlsson
Enhance Your Poultry Dish with a Flavorful Combination of Beer and Herbs
Beer and chicken are a perfect pairing, not simply when you’re at a sports bar. Beer often becomes the go-to choice for battering not only chicken but also fish and other fried foods. To pack your chicken with flavor, try basting it with beer and some herbs.
Whether you’re preparing fried chicken strips or onion rings, beer is an essential ingredient for the batter. Its carbonation provides a lightness and crispness to fried foods, enhancing their taste experience. So, why not incorporate those advantages and others when roasting or grilling chicken too? A slightly fancier version of beer-can chicken, the ale-infused bird stays juicy and cool due to basting and acquires the malty flavor of beer.
You can create a marinade by combining beer with olive oil and tossing in some herbs and spices. It’s not necessary to be a beer connoisseur to understand that no two beers are the same. They tend to have a sweetness, so balance your basting mixture with earthy herbs such as oregano, rosemary, or sage.
Read more: 12 Different Ways To Cook Chicken
Beer ranges from light and fruity to dark and bitter; it’s impossible to choose the absolute perfect herb for the drink. Instead, start with what you want to eat your chicken with and pick a type of beer. Something classic like baked chicken with a side of fries and an everyday salad with herby lemon vinaigrette requires a classic beer. A light, crisp lager like Miller Lite or Corona Extra works best with rich, savory herbs — think basil or marjoram.
For a dish that’s on the sweeter side, opt for fruit beers. Something sweet with hints of mango, orange blossom, or grapefruit works well with a tangy coleslaw or sauteed veggies. Choose herbs that enhance the bright flavor of the fruity beer. Zesty herbs like mint, thyme, or lavender are the perfect accompaniment to a mellow, fruity beer. If it’s something citrusy, like a lime-flavored beer, use cilantro and chives and shred the chicken to make leftover makeover shredded chicken tacos.
Enhance your favorite dark, caramelized stout with the woody flavors of rosemary, tarragon, and bay leaves. To play up those rich, bitter flavors, a dash of heady spices like cinnamon and nutmeg offer smoky hints of sweetness. Balance out this woodsy, roasted chicken with something light yet savory — this cheesy asparagus galette provides a hint of tang from the lemon, followed by an undertone of umami courtesy of the goat cheese.
Read the original article on Tasting Table.
Unveiling the Truth: Why Southern Comfort Isn’t Considered a True Whiskey
Southern Comfort is an American staple responsible for various and sundry long nights and even longer mornings. It’s got a sweet kick and a little spice, perfect as a shooter for anyone who doesn’t enjoy the bite of traditional whiskeys. But, Southern Comfort is also something of a chameleon, slipping onto the whiskey shelves of liquor stores nationwide with very few of us the wiser. You see, Southern Comfort is no whiskey.
You can’t blame the good people for not knowing — the Southern Comfort marketing team has leaned hard into its fake identity. The back of the bottle describes the origins of Southern Comfort as a mix of whiskey with fruits and spices. While that may be true, it’s a bit misleading. The whole situation was even further complicated in 2016, when Sazerac purchased Southern Comfort from its previous owner, Brown-Forman.
Sazerac announced that Southern Comfort would once again be made using real whiskey starting in 2017. It turns out, the previous company had been using a neutral grain spirit (similar to vodka) as the base for decades. You may be wondering: Now that whiskey is once again the base spirit, is Southern Comfort whiskey? As a matter of fact, no, it’s not — it’s a liqueur.
Read more: The 25 Best Bourbon Brands, Ranked
The delineation within the realm of alcohol isn’t as definite as one might wish, albeit not random. A liqueur employs a fundamental spirit which is then flavored with spices and sugars. This spirit could take forms like vodka, whiskey, a plain grain spirit, rum and much more. Southern Comfort’s actual ingredient list remains a closely guarded secret but it is known that the base spirit is whiskey as announced by Sazerac. To this, sugar is consequently added along with a fruit concentrate that bequeaths Southern Comfort with its characteristic apricot flavor.
While Southern Comfort does contain whiskey, it’s technically a liqueur with a whiskey foundation. For the majority of Southern Comfort consumers, this nuance won’t greatly alter their perception. Be it flavored whiskey, spirit whiskey, or whiskey liqueur, it is recognized as being different from a traditional bourbon or rye.
In terms of fine distinctions, the point of transmutation of a whiskey into something distinct can be perplexing. For instance, scotch is flavored using peat but it’s not directly added to the drink but smoked and enveloped over the barley, yet the difference is hardly vast. Perhaps it can be envisaged this way: a readymade Jack and Coke in a can is certainly not whiskey, notwithstanding the presence of whiskey in it. If we regard Southern Comfort as sharing greater likeness with a premixed cocktail than with a single-barrel bourbon, we are likely on the right path.
Consult the original article on Tasting Table for additional understanding.
Adding a Twist to Your Rum: Freeze a Cube of Coconut Water for a Delicious Cool Down
There’s no wrong way to enjoy a single measure of good rum. You can have it straight, mix it with water or cocktails, or savor it on the rocks with ice. The latter option is perfect for newcomers or those seeking a milder taste, as it tempers the sharpness while letting you relish the sweet, nectar-like flavor without an overwhelming alcohol punch.
However, there’s a reason why lots of folks recommend using whiskey stones instead of regular ice when enjoying rum on the rocks. Accidentally adding too much water can dilute the unique flavors and nuances within the rum (especially the pricy kinds,) and it’s hard to get the balance just right when you’re dealing with varying-size ice cubes. But instead of whiskey stones, here’s an idea: coconut water ice cubes!
Made from coconut water instead of plain water, these ice cubes won’t dilute the rum’s flavors as they melt. Instead, they’ll enhance the taste of the liquor with a hint of coconut, giving neat rum a rather tasty and tropical coconut twist. They’re incredibly easy to make. Simply get some fresh coconut water — the fresher, the better — and pour it into a large whiskey ice cube mold. Pop them in the freezer, and in a couple of hours, you’ll get a trayful of coconut water ice cubes ready to go. Drop one into a neat measure of rum, sit back, and enjoy your rum on the rocks!
Read more: 23 Cocktails To Try If You Like Drinking Gin
These special ice cubes aren’t limited to just rum on the rocks; they’re a perfect addition to a wide range of tropical cocktails! Let’s start with the classic daiquiri. It’s a simple blend of rum, lime, and sugar, but you can elevate it by incorporating coconut cream and a few coconut water ice cubes while blending. The result is a sweet, nutty, and undeniably tropical creation that evokes the essence of a Caribbean sunset. It’s perfect for sipping whether you’re lounging on a palm-lined beach or enjoying it at your kitchen island.
These versatile ice cubes can also enhance a variety of chilled or blended tropical cocktails that feature rum. Take the Caribeño, for example, which already includes coconut water as a core ingredient. Adding coconut water ice cubes doesn’t dilute the taste; instead, it’ll amplify the drink’s signature equatorial flavor and give you a drink with a far more pronounced taste.
But while these coconut ice cubes work best in rum-based drinks, they can work with other liquors, too. If you’re a tequila enthusiast, consider fortifying a coconut margarita with these cubes. They’ll introduce a smooth, robust coconut essence that will bring this classic cocktail to a whole new level. And for an extra creamy touch, try adding coconut cream to the coconut water before freezing the cubes.
Read the original article on Tasting Table.
RationAle: Leading the Non-alcoholic Beer Movement in San Diego’s Brewery Rowe
We’re just a couple of days into Dry January, the time of year when a rising number of Americans vow to turn their backs on alcoholic drinks.
Nonetheless, what if you had the opportunity to keep enjoying your best-loved beers while also keeping away from alcohol?
This is one of the ultimate objectives in brewing: a delicious, fully satisfying, non-alcoholic beer. The newest addition to the list is RationAle, which was freshly introduced in San Diego County.
The company’s three beers – West Coast IPA, Hazy Citrus IPA, and Mexican Lager – are targeted towards craft beer enthusiasts who are eager for a healthier lifestyle.
“We are pushing the wellness attributes of our beer,” said Jamie Fay, RationAle’s co-founder.
That’s not all they are pushing.
“Our beer tastes really good,” said co-founder Wendy Pickett, who grew up in Encinitas. “At its core, it’s delicious.”
It’s also a potential gold mine.
Take for instance the rise of Athletic Brewing, headquartered in Connecticut with a significant brewing branch in San Diego. The new firm was not even amongst the top 50 leading craft breweries according to the Brewer’s Association’s list in 2020.
However, it made a big jump to stand at the 27th position in 2021. By 2022, it had further made an impressive leap to the 13th spot.
Exact figures for the year 2023 are not currently available, but those in the industry do not foresee anything standing in the way of Athletic’s rapid climb.
“The growth and unprecedented success of non-alcoholic craft beer is undeniably the biggest development in 2023”, says Tiago Carneiro, the brains behind the establishment of NOVO Brazil Brewing based in Chula Vista. “If a company brews a unique and high-quality product, it definitely has access to numerous opportunities.”
Athletic, of course, competes against several titans. These include significant players like Anheuser-Busch, Coors, Corona, Heineken, and several up-and-coming craft breweries.
In the recent time, Karl Strauss has launched Non-Alcoholic Red Trolley, an alcohol-free variant of its popular Irish red ale. This beer, sold in 12-ounce bottles, can be found at the five Karl Strauss locations throughout San Diego County.
The team behind RationAle acknowledges that they are not alone in this field. They have even sought advice from Athletic co-founder Bill Shufelt.
As Fay recounts, “Bill emphasized the necessity of maintaining high quality and safety standards.”
Good partnerships help, too. RationAle’s beers will soon be brewed by Oregon powerhouse Deschutes.
“We’re super stoked,” said Pickett.
In San Diego County’s sea of craft breweries, how can a newcomer stand out?
“We offer traditional styles,” said Erin Fulcher, director of operations at Barley & Sword Brewing. “We’re trying to make all the people who are tired of hoppy IPAs come back to what beer was, and is.”
Mike Howell, a Navy veteran and experienced home brewer, inaugurated Barley & Sword on June 15 last year. Located at 3052 El Cajon Blvd. in San Diego, it is among the smallest breweries in the region.
Distinguished by its consistent offering of cask-conditioned ale, Barley & Sword also presents an array of lesser-seen beer styles such as best bitters, English IPAs, and dunkels.
The nascent establishment bagged a gold medal for its hefeweizen and a silver for its Scottish ale at the previous year’s San Diego International Beer competition.
A genuinely warm environment where beers are served in their true style is what Fulcher guarantees at Barley & Sword.
“You can come in here, drink a beer, talk to someone and they’re your friend,” she said.
Saturday: The 13th annual San Diego Brew Fest, at Liberty Station’s Naval Training Center Park, promises to feature 200 beers from 70 breweries. noon to 4 p.m. at NTC Park, 2455 Cushing Road, San Diego. $50 to $65. eventbrite.com
Saturday: Veteran-owned El Cid Brewery will screen a 2023 action flick, “The Master Chief: Part One,” at 6 p.m. eventbrite.com.
Mexican Lager
From: RationAle Brewing, Windsor, CA
ABV (Alcohol By Volume): Less than 0.5 percent
Style: Mexican-style Lager
Drink or dump: Drink. A durable head tops this pleasant non-alcoholic brew. There’s a snappy corn base, a hint of lime and a clean finish, unlike the chemical stew that mars so many NA brews.
Special Effects IPA
From: Brooklyn Brewery
ABV: Less than 0.5 percent
Style: West Coast IPA
Drink or dump: Drink. What’s so special about Special Effects? This bubbly brew boasts a robust and flavourful hop profile. It’s my favourite NA beer so far and it complemented a lunch of rockfish and mango salad nicely.
Heineken 0.0
From: Heineken, Amsterdam, Holland
ABV: Less than 0.5 percent
Style: Lager
Drink or dump: Dump. Foul aroma gives you a fair warning of this beer’s moldy grain flavor — that’s my unhappy experience with bottled 0.0. The canned version was better but both, alas, were worse than the other NA beers in my lineup.
Rowe is a freelance writer.
Highlighting the Mission of Maker Wine’s Co-founders: Uplifting Female Winemakers
Cofounders of Maker Wine—Sarah Hoffman, Zoe Victor and Kendra Kawala.
It’s been a long day at work. Dinner is on the table. You sit down to unwind, pouring a glass of your favorite wine. It hasn’t crossed your mind lately about the type of wine you purchase, where it comes from, or how the wine bottles impact the environment. All you care about is that it’s pleasing to the palate.
But what if knowing more about your wine made it taste better? What if there was a company making strides and disrupting an age-old industry? Would you take notice?
Zippia reports that only 17.8% of winemakers are women, and out of that percentage, only 1% are Black. Sarah Hoffman, Kendra Kawala and Zoe Victor, cofounders of Maker Wine, made it their mission to improve these statistics while pushing boundaries within the industry.
The premium canned wine brand focuses on elevating the profiles and products of wineries led by women and minorities. They’ve managed to secure $2.3 million in funding from key investors and stakeholders such as Pear VC, Marcy VP and the Chainsmokers. Dominating the online domain for canned wine sales, the DTC company has a robust online community with over 40,000 members and a Can Club of 2,000 members, all thriving through a unique tech experience. As a testament to their quality, Maker has 12 wines with 90+ point scores and 43 gold medals from renowned competitions like the SF Chronicle Int’l Wine Competition, Sunset Int’l Wine Competition, Sommelier’s Challenge etc.
Moreover, the company has achieved over $5 million in total sales since its inception, sold over 350,000 cans in the previous year and is regarded as the top online retailer of canned wine.
Hoffman, during a Zoom interview, emphasized the importance of profiling diverse winemakers and not simply talking about diversity. She stressed upon their commitment to make wine culture more inclusive, considering all aspects from the mode of drinking to patronage. She highlighted the fact that only a miniscule percentage of winemakers are women, among which an even smaller fraction are women of colour. Their business thereby conferred opportunities to a wider range of producers by virtue of its approach.
Prior to her current role, Hoffman was responsible for managing user acquisition and multimillion-dollar marketing budgets for several companies, right from their inception up to their IPOs. She has vast experience in this domain, having worked with Eventbrite and Right Side Up, a growth marketing consultancy empowering brands like StitchFix, Masterclass etc.
Maker Wine is revolutionizing the market with their trendy canned wine.
After deciding to pursue her master’s degree, Hoffman met Kawala at Stanford Business School. The pair instantly hit it off thanks to their shared enthusiasm for the food and beverage sector.
Before delving into the world of wine, Kawala staged an impressive career as a healthcare management consultant at Huron Consulting Group. She greatly contributed in the areas of operations, innovation and B2B sales, even spearheading Huron’s highest-ever consulting project involving over $100 million. Upon relocating to California for Business School, she was introduced to the intricate industry of wine and realized she wanted to be a part of it.
Kawala speaks fondly of her first experiences within the world of wine: ‘I was completely enchanted by the authentic process of winemaking and the global role it holds. I thought, ‘There’s so much about the wider world of wine and its creators that the public should be educated on.’”
While engaged in market analysis, Hoffman and Kawala enrolled in a course named “Global Dynamics of the Wine Industry”. Their lecturer eventually became one of Maker’s earliest angel investors. Victor, having established a successful career in consumer technology, joined the team after meeting the other founders through Stanford connections. She has previously spearheaded corporate strategy and operations for entities such as Xbox and others.
The founders began the company with a commitment to distribute superior quality wine in an innovative, disruptive way that also uplifts neglected segments of the market. One primary hurdle was to overcome the societal bias against canned wine.
Describing the scenario, Kawala said, “”Essentially, the feedback we got was, “It’s unfeasible. You’re being unrealistic.” We had to convince people that cans can be associated with premium goods rather than just soft drinks and inexpensive products. We proposed that individual wineries would allow us to use their wines, their expertise, their brand identity, and their narratives. We further proposed that consumers were prepared to purchase wine in a novel way and through an online platform.
Hoffman and Kawala stationed themselves outside high-end stores with soda cans enveloped in high-quality wrapping paper. They collected customer feedback to validate their concept. Following this market research, they started creating their brand and reaching out to wine producers. The makers wanted to see innovative packaging. The team at Maker focused on delivering a can that does not allow light exposure or oxidation and doesn’t spoil the wine’s taste due to corking. In addition to being fully recyclable and free from corks, these cans also have a minor environmental footprint when compared to bottles.
Terah Bajjelieh, owner & winemaker of Terah Wine Co
The cofounders considered it crucial to highlight underrepresented creators like Terah Bajjelieh, the owner & winemaker of Terah Wine Co. The fundamental purpose of Maker’s mission was to support fellow female winemakers by promoting their brands and accounts on a wider scale through direct sales.
“Witnessing a female-led start-up such as this one growing rapidly in the beverage industry and achieving commendable milestones in a relatively short time is exhilarating,” shares Bajjelieh. She mentioned the Battonage Forum’s statistics that only 30% of U.S. businesses are women-owned, while a mere 14% of wineries have a woman at the helm as a lead winemaker. The notion of potential empowerment through collective growth and support is a powerful one.
Since its initiation in 2020, Maker has demonstrated massive growth and disrupted the existing market, thereby offering consumers superior options. The cofounders’ key strategies as they continue to grow their brand include:
“I love, as a marketer, the magic moments with your product,” Hoffman concludes. “Everyone remembers that first moment they have when they have a glass of wine that you’re like, ‘Oh, I really like this. I understand how wine can be this art and special thing.’ I think a second moment when you realize that you can have a really great glass of wine not just from a couple of established brands you know, but from these craft producers that have a story that has something special there.”
Our In-Depth Review of Chris Stapleton’s Newly Released Whiskey
Chris Stapleton has gained fame in the country music scene over the past ten years. In addition, he also enjoys a significant following among whiskey aficionados. In recent times, Stapleton collaborated with Buffalo Trace Distillery on E.H. Taylor, Jr. Bourbon single-barrel picks, selling them to raise charitable funds. The whiskey received excellent reviews. This week, the partnership between Buffalo Trace and Stapleton evolved further with the introduction of a new whiskey brand, Traveller Whiskey.
Plenty is happening here. Firstly, every new product from Buffalo Trace, the manufacturer of esteemed brands like Pappy Van Winkle, Weller, Eagle Rare, Blanton’s, and many more, generates buzz among whiskey enthusiasts. Secondly, Stapleton’s unique appeal extends to both music lovers and whiskey consumers. The collaboration takes full advantage of this dual appeal by introducing an American Blended Whiskey with a friendly price tag.
To sum up, Harlen Wheatley, Buffalo Trace Master Distiller, and Stapleton evaluated 50 various blends before selecting the one for Traveller Whiskey. The most noteworthy point is that the whiskey is priced at just $39. The price, as of now, remains the same at retail stores, which is somewhat surprising considering that the distillery’s whiskeys typically have price tags several hundred times higher than the company’s suggested retail prices.
So, what is contained in this bottle of Traveller Whiskey? Let’s explore to find out!
ABV: 45%
Average Price:
The newest whiskey offering from Buffalo Trace is the result of a lengthy collaboration between Country music legend Chris Stapleton and Master Distiller Harlen Wheatley. After sampling 50 distinct varieties, they settled on this specific blend. The beverage inside the bottle is a unique blend of Buffalo Trace rye and bourbons that superbly fit Stapleton’s whiskey likings.
Tasting Notes:
Nose: The nose is gently invited into rich Buffalo Trace bourbon, featuring a profound vanilla buttercream atop mildly spiced brandied cherries subtly touched with dark chocolate and aged oak staves, accompanied by a hint of salted caramel.
Palate: The caramel on the palate reveals an undertone of sweet corn before the vanilla makes a comeback, presenting a creamy delightfulness and myriad of winter spices, orchard barks, and musty barrel houses typical of Buffalo Trace.
Finish: It concludes with a pleasing warmth highlighted with plenty of woody winter spice and a dash of grassy rye notes before the lush vanilla, cherry, and oak finish persists for the perfect duration.
Final Thoughts:
This is a solid new utility whiskey. It works well as a sipper over some rocks or in a cocktail. Think of it as a sturdy table whiskey to have around for everyday pours after a strenuous day of work.
Ranking:
88/100: Solid B+!
Currently, this whiskey is easily accessible online at most retailers for its actual MSRP. That was the intent for Stapleton and the brand. This is intended to be an everyday sipper for his fans – and for that to happen, his fans need to be able to purchase it.
Revolutionize Your Rum: Cooling it Deliciously with Frozen Coconut Water Cubes
There’s no wrong way to enjoy a single measure of good rum. You can have it straight, mix it with water or cocktails, or savor it on the rocks with ice. The latter option is perfect for newcomers or those seeking a milder taste, as it tempers the sharpness while letting you relish the sweet, nectar-like flavor without an overwhelming alcohol punch.
However, there’s a reason why lots of folks recommend using whiskey stones instead of regular ice when enjoying rum on the rocks. Accidentally adding too much water can dilute the unique flavors and nuances within the rum (especially the pricy kinds,) and it’s hard to get the balance just right when you’re dealing with varying-size ice cubes. But instead of whiskey stones, here’s an idea: coconut water ice cubes!
Made from coconut water instead of plain water, these ice cubes won’t dilute the rum’s flavors as they melt. Instead, they’ll enhance the taste of the liquor with a hint of coconut, giving neat rum a rather tasty and tropical coconut twist. They’re incredibly easy to make. Simply get some fresh coconut water — the fresher, the better — and pour it into a large whiskey ice cube mold. Pop them in the freezer, and in a couple of hours, you’ll get a trayful of coconut water ice cubes ready to go. Drop one into a neat measure of rum, sit back, and enjoy your rum on the rocks!
Read more: 23 Cocktails To Try If You Like Drinking Gin
These special ice cubes aren’t limited to just rum on the rocks; they’re a perfect addition to a wide range of tropical cocktails! Let’s start with the classic daiquiri. It’s a simple blend of rum, lime, and sugar, but you can elevate it by incorporating coconut cream and a few coconut water ice cubes while blending. The result is a sweet, nutty, and undeniably tropical creation that evokes the essence of a Caribbean sunset. It’s perfect for sipping whether you’re lounging on a palm-lined beach or enjoying it at your kitchen island.
These versatile ice cubes can also enhance a variety of chilled or blended tropical cocktails that feature rum. Take the Caribeño, for example, which already includes coconut water as a core ingredient. Adding coconut water ice cubes doesn’t dilute the taste; instead, it’ll amplify the drink’s signature equatorial flavor and give you a drink with a far more pronounced taste.
But while these coconut ice cubes work best in rum-based drinks, they can work with other liquors, too. If you’re a tequila enthusiast, consider fortifying a coconut margarita with these cubes. They’ll introduce a smooth, robust coconut essence that will bring this classic cocktail to a whole new level. And for an extra creamy touch, try adding coconut cream to the coconut water before freezing the cubes.
Read the original article on Tasting Table.
Griffin Claw’s ‘Sin Repent Repeat’ Paczki Beer and Vodka to Return for Fat Tuesday Celebrations
BIRMINGHAM, Mich. (FOX 2) – Paczki, meet beer.
A Metro Detroit brewery’s Fat Tuesday tradition, “Sin Repent Repeat,” is back. This 8% ABV stout is made with dozens of paczki.
The beer is flowing at Griffin Claw’s taprooms in Birmingham and Rochester Hills. It’s also available in four packs to go.
Read more Michigan beer news here.
Griffin Claw also carries out distillation of spirits and has released a vodka named “Sin Repent Repeat”. These vodka bottles can be purchased at both taprooms until Fat Tuesday, falling on Feb. 13, or till the stock lasts.
Leadership Transition Announced within Constellation Brands Wine & Spirits Division
Robert Hanson to Step Down as EVP & President, Wine & Spirits Division Effective February 29, 2024
Company Initiates Search to Identify New Leader to Guide Next Phase of Growth for Its Wine & Spirits Business
VICTOR, N.Y., Jan. 04, 2024 (GLOBE NEWSWIRE) — Constellation Brands, Inc. (NYSE: STZ), a leading beverage alcohol company, today announced that the Company and Robert Hanson, who has led the transformation of the company’s Wine & Spirits business since 2019, have mutually agreed that Mr. Hanson will step down from his role as Executive Vice President and President of the company’s Wine & Spirits Division, at the end of Constellation’s fiscal year on February 29, 2024. The company has initiated a search to identify a successor. Bill Newlands, President and Chief Executive Officer, will assume responsibilities as interim leader for the company’s Wine & Spirits Division, in addition to his existing responsibilities, until a successor is named. Newlands and Hanson will work together over the coming weeks to ensure a smooth transition of leadership.
“Robert has been instrumental in leading the charge to reposition our Wine & Spirits business to a higher-end portfolio of brands more aligned with consumer trends, with an expanded focus to include global, omni-channel distribution, with more robust and targeted international and direct-to-consumer sales channels,” said Bill Newlands, President and Chief Executive Officer at Constellation Brands. “We thank Robert for his transformational vision, drive and commitment to our business over the past 11 years, first as a Board Director, and then as President of our Wine & Spirits Division, and we wish him the best in his future endeavors.”
Hanson became a member of Constellation in June 2019, following successful tenures as CEO and President at companies such as John Hardy Global Limited, American Eagle Outfitters, and Levi Strauss & Co. From 2013 to 2019, he also served as a board member of Constellation. Throughout Hanson’s leadership for more than four years, the Wine & Spirits Division of the company has seen considerable transformation, with brand portfolio reshaping through lower-end brand divestitures, acquisitions of higher-end spirits and fine wine brands, consumer-focused innovation, as well as laying a strong foundation for sustainable success and growth in profit.
“I take pride in serving Constellation Brands’ Board as well as its Wine & Spirits Division, and I greatly respect and admire the company, its beloved beverage alcohol portfolio and the team members who are particularly talented,” Hanson said. “Now is the appropriate time for me to transition the leadership and step down from my role with the company and move towards my future career objectives as we have achieved operational, capability and strategic transformation for the company’s Wine & Spirits business. I am eager to see the team achieve even more success in the forthcoming years.”
CONSTELLATION BRANDS IN BRIEF
Constellation Brands (NYSE: STZ) is a leading global producer of beer, wine, and spirits with operations spread across Mexico, the U.S., New Zealand, and Italy. Our mission lies in building brands that consumers love, since we value the enhancement of human connections as Worth Reaching For. It motivates us to work hard, take calculated risks and stay dedicated in order to predict market trends and deliver more to our industry, employees, shareholders, and consumers. This dedication has been the driving force behind us being one of the fastest booming, large CPG companies in the US retail business, propelling us to deliver what’s next.
Every day, our high-end, iconic imported beer brands like the flagship Corona Extra, the family of Corona brands, Modelo Especial, and the rich selection of Modelo Cheladas, Pacifico, and Victoria are reached out to by people, as are our fine wine and craft spirits brands which include The Prisoner Wine Company, Robert Mondavi Winery, Casa Noble Tequila, and High West Whiskey, and our premium wine brands like Kim Crawford and Meiomi.
As an agriculture-based company, we have a long history of operating sustainably and responsibly. Our ESG strategy is embedded into our business and our work focuses on serving as good stewards of the environment, enhancing social equity within our industry and communities, and promoting responsible beverage alcohol consumption. These commitments ground our aspirations beyond driving the bottom line as we work to create a future that is truly Worth Reaching For.
To learn more, visit www.cbrands.com and follow us on X, Instagram, and LinkedIn.
MEDIA CONTACTS
INVESTOR RELATIONS CONTACTS
Amy Martin 585-678-7141 / amy.martin@cbrands.com
Carissa Guzski 315-525-7362 / carissa.guzski@cbrands.com
Joseph Suarez 773-551-4397 / joseph.suarez@cbrands.com
Snehal Shah 847-385-4940 / snehal.shah@cbrands.com
David Paccapaniccia 585-282-7227 / david.paccapaniccia@cbrands.com
A downloadable PDF copy of this news release can be found here: http://ml.globenewswire.com/Resource/Download/6f879f06-e200-4633-8058-dc27ea98a53e