Inside the Craft: Alex Chasko, Master Distiller and Blender at Teeling Whiskey
As National Irish Coffee Day approaches on January 25th, whiskey enthusiasts are eagerly anticipating one of the most recognized cocktails. Recently listed as the 11th most trending cocktail globally by Bacardi, the Irish Coffee has evolved from its nostalgic origins into a staple in modern mixology. To understand what constitutes a perfect Irish Coffee, I connected with Alex Chasko, Master Distiller & Blender at Teeling Whiskey, who shared his journey and insights.
Chasko, the first employee at Teeling, moved from Lake Oswego, Oregon to Dublin in 2008, drawn by a passion for brewing and distillation. Initially, he studied chemistry at the University of Oregon but soon realized his true love was in the art of making beer and whiskey. This led him to earn a master’s degree in brewing and distilling at Heriot-Watt University in Edinburgh.
When Chasko arrived at Teeling, the team was small, comprising only him and the founders. His early experiences were filled with challenges — from managing production to marketing. He recalls collecting pens from various desks just to have enough supplies for his tasks. Yet, this hands-on approach allowed him to shape the foundation of Teeling’s innovative whiskey style.
He shared memorable collaborations that illustrate Teeling’s innovative spirit, including one with the University of Notre Dame, which resulted in a commemorative whiskey for a legendary football game. This collaboration exemplified how Teeling intertwines tradition with innovation, allowing their products to connect with rich histories and stories.
As Teeling continues to expand, Chasko’s role has transitioned from involvement in day-to-day tasks to mentoring a team and fostering a creative atmosphere. He takes pride in the company’s awards, received for their unique flavor profiles and innovative approaches to whiskey-making, which demonstrate the hard work of the entire team.
When discussing how innovation coexists with tradition, Chasko emphasizes the importance of balancing consumer desires with creativity. Teeling has experimented with over 300 types of casks to craft distinctive flavors and engage whiskey enthusiasts worldwide.
Chasko’s vision for Teeling in the next decade includes maintaining their reputation for quality while continually exploring new avenues for innovation. He encourages aspiring entrepreneurs in the whiskey industry to understand their market, deliver outstanding products, and be willing to innovate.
Teeling whiskey is often included in Irish Coffee, a drink that has a storied past, allegedly born out of a need to warm up weary travelers at Shannon Airport. Chasko highlights the importance of quality ingredients when making an Irish Coffee, recommending their Small Batch whiskey for its approachable profile. He advises using high-quality cream and freshly grated nutmeg to achieve the perfect balance.
Overall, Chasko’s journey from an intrigued chemistry student to a key figure in the whiskey industry underscores both the challenges and rewards of crafting exceptional spirits. For him, enjoying Teeling, whether neat or in cocktails, is about exploration and sharing unique experiences with others.
For more on Teeling Whiskey, visit Teeling Distillery.
The 14 Most Delicious Campari Cocktails Recommended by Experts
Few spirits have captured the imagination of cocktail enthusiasts quite like Campari. Its origins trace back over 150 years to the bustling cafes of 1860s Milan, where it was created by Gaspare Campari. Known for its striking red color and unique bittersweet profile, Campari is essential to various classic drinks, from the iconic Negroni to the refreshing Americano.
Despite its evolution over the decades, including changes in ingredients and production methods, Campari’s appeal remains strong, grossing over $3.3 billion in annual sales globally. It’s no longer just a bar staple; many home mixologists also make it a key ingredient.
Campari Cocktails to Try
1. Negroni
Ingredients:
- 1 oz Campari
- 1 oz gin
- 1 oz sweet vermouth
- Orange twist
Directions:Stir all ingredients in a mixing glass with ice. Strain into a rocks glass filled with a large ice cube and garnish with an orange twist.
2. Boulevardier
Ingredients:
- 1 oz Campari
- 1 oz sweet vermouth
- 1 oz rye whiskey
- Lemon peel
Directions:Mix all ingredients in a cocktail shaker with ice and strain into a chilled coupe glass. Garnish with a lemon peel.
3. Café Negroni
Ingredients:
- 1 1/2 oz coffee liqueur
- 1 oz Campari
- 1 oz sweet vermouth
- Orange peel
Directions:Combine in a mixing glass with ice. Stir for 20 seconds and strain into a rocks glass over a large ice cube. Garnish with an orange twist.
4. Americano
Ingredients:
- 1 1/2 oz Campari
- 1 1/2 oz sweet vermouth
- Club soda to top
- Orange slice
Directions:Fill a highball glass with ice and add Campari and sweet vermouth. Top with club soda and stir gently. Garnish with an orange slice.
5. Garibaldi
Ingredients:
- 1.5 oz Campari
- 4 oz fresh orange juice
Directions:Add Campari to a rocks glass filled with ice and pour fresh orange juice on top. Stir gently to mix.
6. Campari Spritz
Ingredients:
- 2 oz Campari
- 3 oz dry Prosecco
- 1 oz club soda
- Ice
- Orange slice
Directions:Fill a large wine glass with ice, add Campari, top with Prosecco and soda, and gently stir. Garnish with an orange slice.
These cocktails highlight the versatility of Campari and can cater to any setting, whether you are hosting a gathering at home or enjoying a night out. Its combination of bittersweet flavor and visual appeal continues to make it a favorite among cocktail lovers.
Savoring Knowledge: Great Books About Whiskey and Rum to Enjoy During Dry January
I came down with the flu shortly after Christmas, and its lingering effects meant that alcoholic spirits didn’t taste quite right as I approached the end of January. This experience contributed to a much drier January than usual, leading me to reflect on my views regarding Dry January—a practice I’ve never particularly liked. Nevertheless, my enforced downtime allowed me to catch up on a couple of books that I’ve wanted to read, focusing on whiskey and rum. So, if you’re observing a Dry January, you can still indulge in reading about spirits, and these two books are certainly worth your time.
The History of Whiskey in 100 Bottles, Barrels, and More by Robin Robinson is a more casual read. Robinson breaks the story into bite-sized sections, making it enjoyable to read anywhere. He traces the history of whiskey back to the Neolithic era and provides a comprehensive picture of its evolution. While explaining developments throughout history, he cleverly highlights how taxes often influenced production methods. For example, the introduction of a malt tax in 1697 led Irish distillers to innovate their grain usage.
Robinson, who has extensive experience in the whiskey industry, presents his narratives with a sense of flair while avoiding getting bogged down in overly complex details. The book is a valuable resource for both novices eager to learn and experts looking for an entertaining read.
On the other hand, The Rum Never Sets: 300 Years of Royal Navy & London Dock Rum by Matt Pietrek and Alexandre Gabriel offers a deeper dive into rum’s history. This book, published by Pietrek’s own Wonk Press, delves into British Royal Navy rum’s rich history, explaining its significance to sailors from the 17th century until 1970. The narrative is rich in detail regarding the London docks, the epicenter of the rum trade, and the processes involved in its production and supply.
Pietrek, a notable rum historian, expertly unravels centuries of history at the Rum Quay, where barrels of rum from British colonies were stored and blended. He debunks common perceptions about the quality of Royal Navy rum, showing that considerable quality control was exercised over its production. His meticulous research is supported by primary sources, including accounts from former employees who managed blending operations just before the practice ended.
Gabriel provides insight into modern interpretations of Royal Navy rum, drawing from historical precedents while crafting his version, the Mister Fogg Navy Rum, which can be compared to the authentic blends available on the market.
Both books serve distinct audiences: Pietrek and Gabriel’s work is aimed at spirits enthusiasts and historians, while Robinson’s book caters to a broader reader base. Together, they are among the best recent additions to the literature on spirits, and while pairing their content with a drink is optional, it often enhances the experience.
Marsala Unveiled: The Essential Guide to Sicily’s Most Misunderstood Wine
Marsala wine, a fortified classic from Sicily, has long been unfairly relegated to the role of a mere cooking ingredient in the United States. However, this versatile wine offers a rich tapestry of flavors and styles that deserve attention beyond the skillet. With origins tracing back to a port town shaped by diverse cultural influences, Marsala embodies the unique terroir of Sicily, prominently featuring native grapes such as Grillo, which contribute to its complex character.
Most Americans encounter Marsala as an essential component in dishes like Chicken Marsala, but the wine itself spans a spectrum from sweet to dry, meant to be enjoyed in various contexts: simmering, sipping, or savoring. Its range is often misunderstood, primarily due to the popularity of Marsala Fine—a younger, sweeter variant that has come to typify the entire category. The broader world of Marsala includes long-aged versions that rival fine Sherry or Madeira in quality.
Renowned producers like Cantine Pellegrino emphasize the wine’s artisanal aspects by employing traditional methods and careful aging processes. These practices reveal the distinctive maritime influences that imbue Marsala with fresh saline notes alongside richer flavors of nuts and spices. Different aging environments lead to notable variations in taste, further enriching Marsala’s profile.
Marsala can be categorized based on how it’s intended to be used:
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Simmer: The familiar cooking wines that provide acidity and balance rather than excessive sweetness.
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Sip: Dry Marsalas, often labeled "Vergine" or "Superiore," serve excellently as aperitifs and pair beautifully with various foods, including olives and cured meats.
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Savor: Aged Marsalas, often matured for a decade or more, evolve complex flavors such as walnut, dried fig, and cocoa. These bottles should be savored slowly to appreciate their depth.
To fully appreciate Marsala, one should explore its offerings intentionally. Start with a cooking quality bottle, then branch out to dry varieties for sipping, and finally opt for aged bottles for contemplative enjoyment.
When selecting Marsala, consider the following notable examples:
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Cantine Florio Marsala Vergine Riserva 2010: A complex, bone-dry wine with savory notes and a structure that invites slow sipping.
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Cantine Florio Marsala Superiore Riserva Semisecco 2015: Balanced with flavors of dried fruit and nuts, ideal for bridging the gap between sipping and savoring.
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Cantine Pellegrino Marsala Vergine Riserva: Represents the classic expression of Marsala, highlighting its food-friendly nature and rich regional character.
Marsala is more than a mere culinary shortcut; it’s a dynamic style of wine that can enrich any dining experience, reflecting the intricate relationship between land, tradition, and craft that defines Sicily.
Top Titles to Savor: Great Books About Whiskey and Rum for Your Dry January Reading List
I recently found myself battling a bout of flu, which muted my palate significantly. As a result, my spirits had less impact than usual, leaving me with a drier January than I’m accustomed to. Although I’ve historically not enjoyed the concept of Dry January, the downtime led me to delve into a couple of interesting books about spirits, perfect for getting a taste of the world of alcohol even if I’m not partaking.
First on my reading list is The History of Whiskey in 100 Bottles, Barrels, and More, authored by Robin Robinson. This book presents a casual yet comprehensive overview of whiskey’s evolution, starting from the Neolithic era all the way to modern times. Robinson’s storytelling style delivers bite-sized chunks of information, making it accessible and enjoyable for readers. The history of whiskey is combined with fascinating anecdotes, including how the introduction of the malt tax in 1697 forced Irish distillers to innovate their grain use.
The second book, The Rum Never Sets: 300 Years Of Royal Navy & London Dock Rum, offers a deep dive into the history of British Royal Navy rum and the London docks where it was stored. Written by Matt Pietrek and Alexandre Gabriel, this book reveals the complexities surrounding the daily rum rations for sailors and the sophisticated rum trade that took place at the London docks. Pietrek is known as a leading expert in the field of rum, and his meticulous research uncovers the origins and blending practices that defined Navy rum.
While reading these books might be a good companion to the dry January experience, the tales they tell of rich histories and unique practices in whiskey and rum will undoubtedly be even more enjoyable with a drink in hand once February rolls around.
For those interested, you can explore:
Cozy Up with Pastina alla Vodka: Your Ultimate Winter Comfort Recipe!
Winter Storm to Bring Heavy Snow and Ice This Weekend Across Southern and Eastern U.S.
A significant winter weather event is forecasted to impact large portions of the southern and eastern United States this weekend. Meteorologists are warning of heavy snowfall and ice accumulation that could create hazardous travel conditions and potential power outages.
According to the National Weather Service, regions from Texas through to the Carolinas can expect substantial snowfall, while areas along the Gulf Coast may experience freezing rain. Advisories and warnings have already been issued for several states, indicating the seriousness of the impending storm.
Residents in these areas are advised to prepare accordingly, ensuring they have necessary supplies and a plan in place in case of power outages. The storm is expected to begin affecting communities late Saturday, with the most severe conditions predicted on Sunday.
For ongoing updates and detailed forecasts, individuals are encouraged to monitor local weather reports and stay informed about safety recommendations.
Marsala 101: Unveiling the Secrets of Sicily’s Most Misunderstood Wine
Marsala is a fortified wine from Sicily that is often mistakenly viewed solely as a cooking ingredient. Its reputation in the U.S. primarily stems from its usage in dishes like Chicken Marsala, leading to a narrow understanding of its true potential. Marsala is a versatile wine that can be enjoyed in various forms, including sipping and savoring.
The wine is produced in the westernmost part of Sicily, a region influenced by historical trade routes and local agriculture. It is made primarily from indigenous grapes such as Grillo, and its unique aging process allows for a wide range of flavors—from sweet to dry—that embody the salty, fresh essence of its coastal environment.
Historically, the most exported version of Marsala has been the young, sweet wine called Marsala Fine, which has overshadowed the more complex older varieties. However, Marsala can be categorized into three main drinking methods: simmering, sipping, and savoring.
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Simmer: Many are familiar with Marsala through cooking, where it adds depth to dishes. High-quality cooking wines can provide a balance of acidity and richness, elevating the dining experience rather than merely acting as an ingredient.
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Sip: Marsala shines as a sipping wine, particularly the drier "Vergine" or "Superiore" styles. These wines are excellent as aperitifs and can pair wonderfully with foods like olives, cured meats, and aged cheeses.
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Savor: The long-aged varieties of Marsala, often aged 10 years or more, are meant to be enjoyed thoughtfully. These wines develop complex flavors, including nuts, dried fruits, spices, and a saline quality that makes them unique.
To truly appreciate Marsala, one should explore beyond the cooking stereotype—consider sipping a dry variant as an appetizer or savoring an aged wine after a meal. This exploration uncovers the rich, diverse characteristics that make Marsala an expression of Sicilian terroir.
For further insights, consider trying different styles:
- Cantine Florio Marsala Vergine Riserva 2010: A bone-dry option with savory notes and a vertical structure.
- Cantine Florio Marsala Superiore Riserva Semisecco 2015: Lightly sweet, offering a well-balanced experience.
- Francesco Intorcia Heritage Marsala Vergine Riserva: A traditional, oxidative style that captures the essence of Marsala.
By adjusting your perspective on Marsala, you can discover a wine that embodies both culinary flexibility and the potential for serious enjoyment.
Trillium Beer Garden Bids Farewell to Beloved Greenway Location This Summer
Raise a parting glass — the Trillium beer garden is set to leave its long-standing location along Boston’s Greenway after nearly a decade. Since opening in 2017 as Boston’s first beer garden, Trillium has created a vibrant space for locals and visitors alike, contributing significantly to the community.
Mike Dyer, the vice president of sales and marketing at Trillium, announced that the Rose Kennedy Greenway Conservancy has selected a new tenant after an RFP bidding process. The identity of this new vendor has not been disclosed, but the conservancy intends to support Boston-based businesses and is excited about the upcoming announcement of the new partner.
Eileen Ong, director of programs and outreach at the conservancy, acknowledged Trillium’s important role in establishing beverage gardens and its contribution to welcoming visitors.
Despite the departure from the Greenway, Trillium is expanding its presence. Dyer mentioned the opening of a new winter beer garden inside Winthrop Center, offering customers a cozy environment to enjoy a selection of beers and canned cocktails. This new venue aims to engage downtown workers, especially during the winter months when outdoor gatherings are less feasible.
The winter beer garden’s opening night attracted around 30 to 40 guests in the first hour, with plans to operate from 4 to 7 p.m. on Tuesdays through Thursdays until March.
“There’s plenty in store for Trillium fans,” Dyer reassured, indicating that the brewery will continue to create new experiences for its patrons as it moves forward.
Why the Sold-Out Oregon Food & Wine Festival’s Move to NYC is a Game Changer
The shift towards in-person gatherings is driving a new wave of food and wine events that emphasize connection rather than mere consumption. One notable example is Lois Cho’s AAPI Food & Wine Festival, which has thrived in Oregon for three consecutive years and is now set to debut in New York City.
Cho, a former nurse practitioner and co-founder of Cho Wines, had no previous experience in organizing festivals. Yet, her first event sold out within two months, attracting over 1,000 attendees. This success indicates a growing desire for genuine connections and meaningful experiences in a world where digital interactions often fall short.
According to Eventbrite’s 2026 Social Study, almost 25% of young adults aged 18-29 report feeling lonely despite nearly 79% planning to attend more events. This paradox reflects a longing for authentic engagement and community, as more individuals seek experiences that feel real and significant.
Cho’s journey began unexpectedly when she took her husband’s wine passion and transformed it into a booming business. The festival idea blossomed from a simple potluck suggestion into a significant cultural gathering, attracting a diverse lineup of chefs and wineries eager to celebrate Asian American representation in the culinary space.
The emotional impact of the festival has resonated deeply with attendees, marking a departure from typical food events that often prioritize aesthetics over substance. Cho’s initiative has not only created a space for celebration but has also established educational programming for Asian American restaurant workers to learn about wine.
The New York festival is set to take place from March 19 to 21, featuring collaborative dinners and tastings led by high-profile chefs and wineries. This expansion represents a commitment to sharing deeper stories and fostering connections across communities nationwide.
The AAPI Food & Wine Festival highlights the shift towards creating gatherings that prioritize presence and engagement. It addresses both cultural heritage and the universal need for connection, indicating that the future of food and wine events lies in storytelling and shared experiences rather than mere consumption. Tickets for the NYC event are available through OpenTable Experiences.
Epic Wine Sale Breaks Records Amid Declining Wine Sales Trends
Wine sales and consumption see a decline across the globe, except for the remarkable success of the annual BerserkerDay wine sale. Scheduled for January 30, this event is hosted on the Wine Berserkers forum and has consistently set sales records, even as the overall market falters.
BerserkerDay emerged in 2009, founded by Todd French as a way to celebrate Wine Berserkers, an online forum dedicated to wine enthusiasts. The event allows anyone, whether a member or not, to access a special subforum filled with incredible offers from wineries and retailers.
In 2019, the event garnered $1.5 million in sales, which surged to a record-breaking $2.2 million in 2025. This year’s figures suggest another increase. With a community of 50,000 members, BerserkerDay connects over 100 small American wineries directly with wine collectors, showcasing its importance. As French notes, "BerserkerDay has grown every single year for 17 years straight," weathering economic downturns including the 2009 recession and the pandemic.
Winemakers like Kelley Fox of Kelley Fox Wines have witnessed firsthand how BerserkerDay enhances customer relationships and increases accessibility to their wines. Kelley describes the event as crucial for community growth, sharing that it allows customers who previously couldn’t afford the wines now have an opportunity to access them.
What is BerserkerDay?
This unique event, akin to a "Black Friday for wine," kicks off around 7:30 AM Pacific (10:30 AM Eastern). This year, approximately 100 sellers, including newly selected wineries, will participate. The producers are chosen through a community-vetted process in which volunteers taste wines from prospective sellers to ensure quality.
Selection of Wineries for BerserkerDay
The selection process involves gathering feedback from community members who volunteer to taste the wines from potential newcomers. French assesses each winery’s style and offerings and collects reports from tasters to make informed decisions. This year, 37 newcomers expressed interest, with about a third ultimately selected for the sale.
John Kane, a community taster and experienced wine drinker, emphasized the integrity of the tasting process, stating, "If it’s for sale, it’s going to be good." This builds trust for consumers participating in BerserkerDay.
Feedback from Winemakers
Winemaker Marcus Goodfellow, noted for producing site-specific wines at Goodfellow Family Cellars, credits the Wine Berserkers community for the survival and growth of his business. He remarks on the significant increase in sales around BerserkerDay, which aligns with essential financial cycles for producers.
Mike Evans, another active member, appreciates the forum for its depth of engagement. He values the variety of experiences and perspectives shared within the community, using it as a key source of wine information.
Overall, the Wine Berserkers forum remains an inviting space for wine lovers at all levels, fostering a sense of community and connection through shared enthusiasm for wine.