The Surprising Number of Whiskey Bottles a Single Barrel Can Produce
The real trick is figuring out how many Old Fashioned cocktails you can make from one barrel of whiskey.
Creating a decent bottle of whiskey is a process — a wonderfully complex, and sometimes unpredictable process, at that. Throughout this journey, whiskey barrels play a key part in providing a stable container for maturation and also adding delicious qualities to what ends up in your glass. Perhaps you’ve wondered about these containers while sipping on a beloved rye or bourbon, and it piqued your curiosity: Once the whiskey reaches full maturation, how many standard bottles do distillers get out of a barrel?
As it turns out, that answer is just as complicated as the production process itself. While the United States doesn’t regulate distilleries’ barrel size, the most common whiskey barrel holds 53 gallons of unaged liquid. Craft spirit distilleries sometimes use smaller barrels and shorter aging stints to impart more flavor, Du Nord Social Spirits founder Chris Montana tells Food & Wine.
Before the Second World War, the typical whiskey cask could only hold up to 48 gallons. Nonetheless, as resources like lumber started dwindling during the conflict, distilleries in America opted for larger storage options to reduce the quantity of barrels needed. The challenge then becomes estimating the levels of the liquid as it begins to age.
Related: Storing Top Quality Whiskey
As alcohol ages over many years, some of its liquid evaporates naturally. This evaporation rate, often referred to as the “Angel’s Share,” varies with each batch and can even differ amongst casks in the same distillery. While the exact amount lost is generally left to nature’s whims, several environmental factors can give us a rough idea of the liquid lost during the process.
The final amount of whiskey is influenced by various factors, including the geographical location, climate, temperature variations, barrel material, and distillery conditions, as stated by Montana. Interestingly, even within the same batch, no two barrels will yield identically. However, blending and processes post-maturation ensure that the product remains consistent and of high quality.
Related: 21 Whiskey Cocktail Recipes for Every Enthusiast
Given these factors, it’s difficult to determine exactly how many standard 750-milliliter bottles you’ll find in that common barrel size. Some distillers estimate that the average output shakes out to be 250 to 300 bottles, while others say it’s closer to a conservative 200.
“That’s what makes whiskey fun — unlike many spirits, whiskey is about choices, and you get to make so many of them along the way,” Montana says. “Most, if not all of those choices, will also come to bear when it comes to how much whiskey you’re going to be able to produce and what’s going to come out of those barrels.”
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Read the original article on Food & Wine.
Flavanols in Red Wine: The Potential Culprit Behind Your Wine-Induced Headaches
A glass of red wine might complement a turkey dinner nicely, but even a slight amount can trigger headaches for certain individuals. The notorious “red wine headache” can kick in anywhere from 30 minutes to three hours following the consumption of just a small glass. According to a research published November 20 in the journal Scientific Reports, scientists from the University of California, Davis and the University of California, San Francisco believe they have identified the trigger.
[Related: Red wine’s composition is a mix of chemicals that can make some individuals feel awful.]
The group theorizes that a natural flavanol present in red wines can disrupt our body’s normal processing of alcohol, potentially leading to a headache. This flavanol, known as quercetin, can be found in several kinds of fruits and vegetables, including grapes. Although quercetin is regarded as a beneficial antioxidant and can even be ingested as a supplement, it might pose a problem when metabolized with alcohol.
“Once it enters your bloodstream, your body alters it into a different form referred to as quercetin glucuronide,” explains study co-author and UC Davis wine chemist Andrew Waterhouse in a statement. “This form inhibits the metabolism of alcohol.”
The end product is a build-up of a harmful substance known as acetaldehyde.
“Acetaldehyde is widely recognised as a damaging, irritant and inflammatory substance,” expressed Apramita Devi, a UC Davis microbiologist and co-author of the study. “It is scientifically accepted that elevated levels of acetaldehyde can result in symptoms such as facial redness, headaches and feelings of nausea.”
A drug namely, disulfiram, which is frequently prescribed to patients battling alcohol dependence as a deterrent for drinking, is known to trigger similar effects when alcohol is consumed. Disulfiram also leads to the accumulation of acetaldehyde resulting from alcohol consumption by interfering with a certain enzyme in the human body typically involved in its breakdown. It is estimated that close to 40% of the East Asian population possess enzymes capable of metabolizing alcohol that cause a build-up of acetaldehyde in their system.
“Our hypothesis is that susceptible individuals who consume even moderate amounts of wine containing quercetin can experience headaches, especially if they have a pre-existing condition such as migraines or other primary headache disorders,” expressed Morris Levin, a neurologist at the University of California, San Francisco and co-author of the study. “We believe we are finally close to understanding this ancient conundrum. The succeeding step is to scientifically test this on individuals who experience these headaches. So, keep a lookout for updates.”
According to the team, sunlight increases the headache-causing flavanol in the grapes grown to make wine.
[Related: Can I be allergic to alcohol?]
“If you grow grapes with the clusters exposed, such as they do in the Napa Valley for their cabernets, you get much higher levels of quercetin. In some cases, it can be four to five times higher,” said Waterhouse.
Levels of quercetin can differ depending on how the wine is made, including skin contact during fermentation, the fining processes, and even aging.
The research advises that numerous uncertainties still exist regarding the origins of red wine migraines. Despite having a deeper comprehension of the biological mechanisms related to red wine headaches, it’s still unclear why some individuals are more susceptible than others. The team is conducting comparisons of red wines with high quercetin content such as shiraz, versus those with less, to examine their theory that quercetin is genuinely the trigger for red wine headaches. They’re also intrigued as to whether the enzymes of frequent red wine headache sufferers are more easily obstructed by flavanol, or if this demographic is more affected by the accumulation of the acetaldehyde poison.
“If our hypothesis proves correct, we’ll then have the means to begin addressing these significant queries,” said Waterhouse.
Master the Art of Making Strong Rum Cocktails More Enjoyable to Drink
Rum, with its storied history and a flavor profile that’s just as rich, is a staple in many classic cocktails like the tropical Mai Tai and Tasting Table’s own Cable Car cocktail. However, its bold character can be a bit overwhelming, especially for those new to rum. This can be a bit tricky if you have to make drinks for a crowd. Luckily, Tasting Table recipe developer Michelle McGlinn has a simple trick to make strong rum cocktails a bit easier on the palate: just add more sweeteners!
Whether it’s simple syrup, honey, agave nectar, or fruit juices, most cocktails have a sweet component to balance out the bite of the liquor and other flavor components. It’s an easy fix to add more of the sweetener to the drink than the recipe asks for if it’s a bit too strong otherwise. In McGlinn’s case, she likes to add an additional ½ ounce of simple syrup to dull the edge of the rum a little bit in her Cable Car or other strong rum drinks.
Read more: 13 Liquors Your Home Bar Should Have
While you can replicate the sweetener trick with virtually every rum cocktail and its primary sweetener, the key is getting the proportion just right. If you add too much simple syrup, fruit juice, or agave nectar to your drink, the sugar can overpower the cocktail’s delicate flavors. So, a bit of clever experimentation is needed — do some trial runs, gradually adding small increments (about ¼ ounce at a time) of extra sweetener until you hit the literal sweet spot.
If adding additional sweetener isn’t your preferred trick, there are other ways to make your drink easier to swallow. The type of rum you choose can significantly impact your cocktail’s taste and strength. For first-timers, dark and spiced rum might not be the best choice because they have very strong flavors. In contrast, white or light rum (which is the star of cocktails like daiquiris or mojitos) is lightly aged or not aged at all, giving it an exceptionally smooth profile. This makes it a particularly great choice if you’re serving first-time drinkers.
Switching and mixing the ingredients isn’t just the only way to get a mellower drink. When you’ve combined everything in a shaker, you can add a bit more ice than what the recipe calls for. Ice chills the cocktail and dilutes it slightly, making it more approachable for the uninitiated.
Read the original article on Tasting Table.
Exploring Whiskey Production: Discover How Many Bottles a Single Barrel Yields
The real trick is figuring out how many Old Fashioned cocktails you can make from one barrel of whiskey.
Creating a decent bottle of whiskey is a process — a wonderfully complex, and sometimes unpredictable process, at that. Throughout this journey, whiskey barrels play a key part in providing a stable container for maturation and also adding delicious qualities to what ends up in your glass. Perhaps you’ve wondered about these containers while sipping on a beloved rye or bourbon, and it piqued your curiosity: Once the whiskey reaches full maturation, how many standard bottles do distillers get out of a barrel?
As it turns out, that answer is just as complicated as the production process itself. While the United States doesn’t regulate distilleries’ barrel size, the most common whiskey barrel holds 53 gallons of unaged liquid. Craft spirit distilleries sometimes use smaller barrels and shorter aging stints to impart more flavor, Du Nord Social Spirits founder Chris Montana tells Food & Wine.
Before the second world war, the standard whiskey barrels would only hold 48 gallons. However, with resources such as lumber becoming scarce during wartime, American distilleries started using bigger capacity containers, reducing the amount of barrels needed. The challenge lies in estimating the amount of liquid once the aging process begins.
Related: How to Store High-End Whisky
As the years pass during the maturation of a spirit, evaporation naturally causes some liquid to disappear. This evaporation, known as the “Angel’s Share,” varies from batch to batch, and can even differ between barrels in the same rickhouse. The specific quantity lost is ultimately decided by nature, though certain environmental factors can provide an indication as to how much liquid may be lost.
Factors such as the geographical location, climate, temperature fluctuations, type of barrel, and environment of the rickhouse all have an impact on the final whiskey amount, according to Montana. Notably, even within a single batch, not two barrels yield identical results. However, blending and processing after maturation ensure the end product is consistent and of a satisfactory quality.
Related: 21 Whiskey Cocktail Recipes for Every Enthusiast
Given these factors, it’s difficult to determine exactly how many standard 750-milliliter bottles you’ll find in that common barrel size. Some distillers estimate that the average output shakes out to be 250 to 300 bottles, while others say it’s closer to a conservative 200.
“That’s what makes whiskey fun — unlike many spirits, whiskey is about choices, and you get to make so many of them along the way,” Montana says. “Most, if not all of those choices, will also come to bear when it comes to how much whiskey you’re going to be able to produce and what’s going to come out of those barrels.”
For more Food & Wine news, make sure to sign up for our newsletter!
Read the original article on Food & Wine.
A Step-by-Step Guide to Planting and Growing a Root Beer Plant
Enjoy the unique scent of the root beer plant, which its foliage gives off, resembling the aroma of root beer soda.
A native of Central and South America, the Root beer plant thrives as a large perennial or shrub in Hardiness Zones 8-11. It’s a quick-growing plant that adds an unmatched texture to your part-shade garden, thanks to its light green, matte textured foliage. Safrole, a natural chemical also known to exist in the sassafras tree, is the cause of the leaves’ refreshing fragrance. The plant contributes further interest with its gracefully arching white flower spikes. Refer to the following information to successfully cultivate the root beer plant in your garden.
In their native surroundings, the root beer plants can reach a height of up to 20 feet. However, in a garden setting, they usually grow between 2 to 10 feet tall, depending on the yearly climate conditions. Hence, make sure this plant has sufficient space to attain its full size. Position the root beer plant in a place where the striking, heart-shaped leaves with a matte-green surface can brighten up a partly shaded location. The thin, white flower spikes, although normally regarded as a secondary feature, nonetheless add an appreciable appeal. Planting the root beer plant near a garden path allows you to unintentionally or purposefully brush past its leaves, triggering the release of the sassafras fragrance that gives this plant its popular name “root beer plant.”
Root beer plant is invasive in Florida and Hawaii, so check local restrictions before planting. Also, note that this plant contains safrole, which is known to be carcinogenic in animals. It was banned for human consumption by the FDA in the 1960s. All plant parts may be dangerous if eaten by humans and animals.
Root beer plant can be installed in the garden at any time throughout the growing season in climates that don’t freeze in winter. In regions with a seasonal frost or freeze, root beer plant should be installed in spring to allow the plant time to store enough energy to survive winter dormancy and reemerge the next year.
Dig a hole no deeper than the existing root ball and loosen the soil immediately around the planting hole to facilitate root growth. Set the plant in the hole, water generously, and apply a 2-3 inch layer of mulch to help prevent the plant from drying out. Check the soil daily and water as needed until new roots develop. Once the plant has grown new roots, water as needed to maintain soil moisture.
Related: The 7 Best Watering Wands of 2023 to Keep Your Garden Green
Grow root beer plant in a warm, partially shaded area that receives adequate moisture. It is root hardy to 10°F and evergreen in regions that don’t receive a frost. It can grow quite large, spreading by suckering rhizomes, and can be grown in a large pot or constricted by a raised bed to limit its spread.
Related: The 11 Best Raised Garden Beds of 2023
This plant grows best in dappled light and part shade but can tolerate full sun with enough moisture. Root beer plants located in full shade may not grow as vigorously and will appear leggy and thin compared to plants receiving more light. The ideal location will receive morning sunlight and afternoon protection from the most intense sun.
Root beer plant is native to the tropical forests of Central and South America and prefers rich soil and regular moisture. Don’t allow the soil to completely dry out, but likewise, avoid standing water. The large leaves will droop if the soil becomes too dry, a sign that you should water the plant immediately. Root beer plant is not drought-tolerant and should be grown in a location with easy access to water.
Root beer plant is considered a die-back perennial in Hardiness Zones 8 and 9. Frost will kill it back to the roots for winter, but it will quickly regrow as the temperatures warm in late spring. In warmer, frost-free climates, expect root beer plant to grow as an evergreen shrub, possibly becoming a small tree. Root beer plant prefers average to high humidity and may struggle in regions with dry air.
Fertilize root beer plant with a layer of compost in both spring and fall to help support the vigorous growth. Simply topdress the area around the plant with compost and lightly work it into the soil, or top it with a light layer of mulch to help prevent it from being washed away by rain.
Root beer plant requires little pruning. Remove damaged and unsightly leaves and stems to maintain a tidy appearance, and remove stems to ground level if the plant grows too tall for the site. The leaves of this plant can be damaged and torn by high winds but stems cut to the ground quickly regrow from the base to fill in bare spots.
Root beer plant can be grown in large pots to help constrain the excessive growth, as well as to prolong the growing season in regions where seasonal frosts will kill the plant back to the ground. Simply move the plant to a warm, sunny location indoors when the cool weather arrives and water as usual. Plants that outgrow the pot can be divided and replanted in spring in larger containers.
Deer and insects generally avoid this plant. There is evidence to suggest that the licorice scent of the safrole present in the leaves act as an insect repellent.
Root beer plant is easily propagated by separating rhizomes and taking cuttings. Exposed rhizomes will sucker and grow new shoots. Simply root prune a piece of the parent plant with a sharp shovel and transplant it to a new location directly in the ground or into a nursery pot.
Alternatively, take a leaf cutting, complete with a piece of the main stem, and place it into damp potting soil deep enough to support the weight of the leaf. Place the cutting in a warm location in indirect sunlight and water it daily. It should produce roots in 1-2 weeks.
The fruits of the black pepper vine (Piper nigrum) each contain a single pepper seed. Different preparations yield different products, including green, white, and black pepper. Black pepper is one of the most commonly used spices around the world. It is a slow-growing plant that can be grown as a tropical houseplant.
The tiny dried fruits within the catkins of long pepper (Piper longum) are reminiscent of the taste of black pepper. This spice is a common element in the cuisine of India, Nepal, Indonesia, and Malaysia, where it’s often marketed under the name pippali.
Denny Schrock
The upright, variegated strappiness of shell ginger offers a distinct, colorful companion to the root beer plant. The lustrous quality of the leaves provides a stark contrast to the matte foliage that seems to billow directly from the ground.
The sizable leaves of the root beer plant seem small in comparison to the grand scale of the elephant’s ear plant’s foliage. This vibrant display of varying shades of green creates a stimulating monochromatic focal point in a partially shaded garden.
Bob Stefko
The wide selection of caladiums, arriving in various patterns of greens, whites, and reds, provides ample opportunities for dramatic or subtle pairings in the garden.
Is root beer plant actually used to make root beer?
No, the flavor in root beer soda does not come from the root beer plant. The name of the plant only refers to the similarity of its fragrance to the drink.
Is root beer plant edible?
The root beer plant contains safrole, a known carcinogen in animals. Safrole is also found in the sassafras tree and Japanese star anise. Despite its use in some cultures for cooking, it’s safer and advisable to just enjoy the plant’s unique scent, rather than tasting it.
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You can read the original article on Better Homes & Gardens.
Unanimous Verdict: 3 Bartenders Reveal the Best Vodka for a Martini
Vodka, oh vodka. It’s one of those spirits that instantly stirs up a flavor memory, whether it’s from souvenir shot glasses or a crisp vodka-soda. In Russian, vodka translates to “little water”, and though it often gets a bad rap, the same is sadly true of vodka martinis. But I say, no more!
Even the Alcohol and Tobacco Tax and Trade Bureau, which once stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” has reversed its rulings. The bureau’s new amended definition provides a lot more exciting prospects for vodka martini aficionados — and it shows.
According to bartenders, various vodka brands are creating more complex martini drinks for enjoyment and mixing. If you usually go for the traditional gin martini, it’s perhaps time to mix things up (remember to stir, not shake!) with a vodka martini.
What’s the Best Vodka for Martinis?
The secret to selecting the best vodka for a martini? Know your grains! Contrary to conventional thinking, most vodkas are not made from potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain used, you’ll experience a wide range of texture, sweetness, and yes, a bit of a burn.
After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.
Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.
Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly
Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.
How to Make the Best Vodka Martini at Home
With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.
From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.
While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”
Uncovering North Shore’s Hidden History: Stories of Marblehead’s Famous Rum and Molasses Cookies
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Rum, molasses, nutmeg and clove might sound like seasonal flavors this time of year, and they are, but they’re also the flavors of the Joe Frogger cookie, a regional delicacy that connects Gingerbread Hill in Marblehead all the way to the National Museum of African American History and Culture in Washington, D.C.
We spoke with Lauren McCormack, executive director of the Marblehead Museum, and Kabria Baumgartner, dean’s associate professor of history and Africana studies at Northeastern University, to shed new light on the story of these cookies in 2022. We revisit the conversation as part of WBUR’s Field Guide to Boston.
On Joseph and Lucretia Brown, the creators of the Joe Frogger:
McCormack: “Joseph was essentially born as a slave in North Kingstown, Rhode Island, to a man named Beriah Brown. However, after serving his master’s son’s time in the Revolutionary War, Beriah allowed Joseph his much-deserved freedom. After obtaining freedom, which he earned from his loyalty during the war, Joseph relocated to Marblehead, Massachusetts. It is there that he met Lucretia, who was born either in Marblehead or Salem around 1773. They eventually tied the knot and bought a building on Gingerbread Hill in Marblehead for their tavern. The town of Marblehead famously remembers them for the marvelous cakes and gingerbread cookies, or Joe Froggers, that they once served in their tavern.”
Baumgartner: “The Brown’s tavern was said to be a favorite hotspot for sailors and other visitors in Marblehead. One intriguing event that took place in their tavern was the Black Election Day celebrations every May.”
“Despite being called Election Day, this event extended across a full week and was a jovial affair filled with dance and music. To paint a picture, one could imagine Joseph Brown playing the fiddle while the crowd around him enjoyed the rhythm. The Black Election Day holds historical significance as it was celebrated annually from the 18th century to the early 19th century. On this day, African Americans often elected their official representative. This history carries weight not only because it marks the beginning of African American entrepreneurship but also because it brings to light the significance of African American participation in the Black Election Day festivities. Therefore, the Brown’s story becomes a crucial part of North Shore’s, Boston’s, and Massachusetts’ history.”
On Lucretia Brown and her skills in entrepreneurship:
McCormack: “Sometimes she gets lost behind Joseph Brown for various reasons, but I love to talk about her because like you say she is a female entrepreneur in a time when that in and of itself amongst white and Black individuals is relatively rare. She’s known for picking roses all spring and summer long so that during the winter she can distill them into rose water and that was a pretty amazing. It’s very popular for perfume and also something you would use in food back in the mid 19th century. So she’s doing that. She is known far and wide for her wedding cakes and various types of cakes. It’s told decades later, people remember her. And if you wanted a wedding cake in the Marblehead, Salem area, you went to Lucretia Brown.”
“So she really did develop this amazing business and was such a part of the community that decades later, people who remembered her were writing about her in the newspapers and in the reminiscences. And just the fact that they gave so much to the community that years later people remembered that, and centuries later we still talk about them.”
On the Joe Frogger cookie:
Baumgartner: “The cookies preserved fairly well. So sailors were able to take them with them and keep them for a couple of months and they would have them at sea.”
McCormack: “They’re fabulous, right? A lot of people have said they’re sort of gingerbread in a cookie form. So you have that little crunch that you don’t always get with gingerbread. And like you said, they’ll last. And that’s what’s great. And what’s also interesting about them is that they’re made with rum and molasses. And those things are products that were produced by enslaved people. And so here you have two people touched by enslavement themselves in various ways who are known for this cookie.”
Baumgartner: “Yeah, I think it’s delicious. It’s a fairly large cookie, chewy, but still soft, and flavored with these spices. It was thought that Lucretia invented the recipe and she named the cookie after her husband, after Joe. So they have Joe Frogger’s cookies. But it is part of New England history. It’s part of African American food ways that we have this recipe and that we can now make a cookie like this.”
This recipe was provided through the Town of Marblehead website.
Ingredients:
Baking Instructions:
The Possibility of Freezing Leftover Wine: A Comprehensive Guide
We’ve all found ourselves facing an unfinished bottle of wine, pondering over the most apt way to utilize the leftover wine. The most straightforward solution might just be the best one: Freeze the wine for future use. You may ask, can wine be frozen? Absolutely, it can. We’ll delve into the how and why of freezing wine.
While water solidifies at 32°F, the freezing range for wine lies between 15 and 25°F, contingent on the level of alcohol. A higher ABV results in a lower freezing point. Generally, white wine manifests a greater freezing point than red wine. Wines having an increased sugar content, such as dessert wines, solidify at even lower temperatures. Sparkling wines can be frozen too, albeit they will forfeit their fizz.
Approximately 5 to 6 hours are required to freeze wine. This process can be hastened by decanting the wine into ice cube trays prior to freezing.
Suppose you unintentionally left a bottle of wine to chill in the freezer, only to remember several hours on that it was never taken out, and now the wine is partially or completely frozen. The favorable news is that the wine remains absolutely safe to consume. Some variations in flavor may be observed, but if you still find it palatable, that’s all that truly counts.
There are instances where freezing wine is advisable. For example, should you have some wine that wasn’t consumed, it can be poured into ice cube containers to be used later for cooking purposes. Another is for making frozen cocktails such as sangria or this watermelon mint frosé.
However, it’s generally not a smart idea to freeze wine in its bottle. As liquids freeze, they expand which could potentially pop the cork or even shatter the bottle in your freezer, creating a mess nobody wants to deal with. Therefore, it’s recommended to use ice trays or other freezer-friendly containers to safely freeze wine.
“Unanimous Verdict from Three Bartenders on The Best Vodka for Martini”
Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!
Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.
Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.
What’s the Best Vodka for Martinis?
What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.
After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.
Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.
Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly
Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.
How to Make the Best Vodka Martini at Home
With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.
From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.
While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”
The Mystery Behind Aldi’s World-Renowned Whiskey’s Absence in The US Market
For a grocery store, Aldi has an impressive fanbase. That’s partly because it’s cheap and partly because of all its in-house offerings, like its chicken that tastes like Chick-fil-A or Friendly Farms cheese. But if you’re in America, you don’t see everything at your local Aldi. The supermarket chain has a long list of spirits for sale, including two types of award-winning whiskey, and none of them are for sale in the United States.
Back in 2018, Aldi’s private-label Highland Black Scotch Whisky and Glen Marnoch Islay Single Malt Scotch Whisky both won gold medals at the Spirits Business Scotch Whisky Masters competition, which crowned them the best whiskies in the world (alongside several other winners). Highland Black won gold again in 2023, while Glen Marnoch took a silver medal.
Both are relatively cheap, too, selling for the equivalent of around $20. But U.S. liquor laws have prevented either variety from gracing the shelves of any American Aldi, alongside its many other liquors, and that’s unlikely to change soon.
Read more: The Most Beloved Products At Aldi, According To Shoppers
U.S. Aldi stores carry a select assortment of beers and wines, guided by less restrictive United States laws. Policies regarding alcohol sales in grocery outlets differ from state to state. Approximately 21 states, including California, Washington, and Louisiana, permit grocery stores to sell different types of alcohol without restriction. Nevertheless, most U.S. states enforce some restrictions, like only allowing beer or only beer and wine.
Aldi operates conservatively and its corporate policy in the United States is to abstain from selling any hard alcohol. Accessories to this policy, it sells only beer and wine in stores where eventually permissible. As a result, Aldi’s booze selection in America is visibly meager compared to its European counterparts. Customers of a German Aldi, from where the company originated, can purchase a wide array of private-label whiskies, rums, vodkas, and other spirits. Several of these products are reportedly quite commendable according to experts.
While award-winning whiskies may likely attract the most attention due to affordable pricing, the store also has other majestically decorated booze for sale. In 2022, Aldi’s Saint Gérmont Premium vodka was designated “Best Vodka of the Year” at the World Vodka Awards and retailed at a modest price of just £15. In 2023, the Haysmith’s Rhubarb and Ginger gin earned recognition at the International Wine and Spirits Competition. Also, the Glen Marnoch Highland whiskey bagged an award.
For those residing in America, Aldi still offers some award-winning wines. Broken Clouds pinot noir, Broken Clouds chardonnay, and Outlander meritage have received honors at the Wine Enthusiast Wine Star awards. Recently, its South Point Estate Sparkling Chardonnay Pinot Noir earned a double gold award at the Melbourne International Wine Competition in 2022. Would it surprise you that a bottle sells for just $4.99?
Read the original article on Daily Meal.