52eighty Distilling: Littleton’s Vodka, Whiskey, and Gin Maker Files for Chapter 7 Bankruptcy
A Littleton-based distillery known as 52eighty Distilling, which has been producing vodka, whiskey, and gin since its founding in 2018, has announced its decision to cease operations. The company filed for Chapter 7 bankruptcy last week, marking the end of its journey as it intends to liquidate its assets.
Founded by brothers Erick and Drew Demgen alongside their friend Lou Pacenta, 52eighty Distilling has encountered declining sales over the past few years. By mid-October 2025, the distillery reported a meager revenue of $72,629, a significant drop from the $97,900 generated in all of 2024 and from $158,040 in 2023.
The distillery sold its products through its website, various retailers, and its tasting room located at 10488 W. Centennial Road in Littleton, which has now closed its doors. The bankruptcy filings indicate that the last rent payment of nearly $20,000 was made in July 2025, with the lease extending until February 2028.
In the filings, 52eighty listed its assets at approximately $288,000, which includes $175,000 in equipment. Additionally, the company has about $10,000 worth of alcohol ready for processing and $6,000 worth of raw materials. However, the distillery’s liabilities total around $1.1 million, with substantial debts owed to the U.S. Small Business Administration and Ready Cap Lending.
Each of the founding trio holds an 18% stake in the company according to the bankruptcy documents, which do not specify the ownership of the remaining shares. Attorney Robertson B. Cohen of Cohen & Cohen is overseeing the bankruptcy proceedings for 52eighty.
Baking the Perfect Old Fashioned Whiskey Cake: A Step-by-Step Guide
This old-fashioned whiskey Bundt cake is not only easy to prepare but is also designed to impress your guests with its elegant appearance and delightful flavor. The cake boasts a rich, sweet, and slightly boozy profile, making it a perfect choice for gatherings or special occasions.
To create this charming dessert, you will need basic baking ingredients such as flour, sugar, eggs, and, of course, whiskey. The combination of these elements results in a moist cake with a tender crumb.
The whiskey adds a distinct character, providing depth to the flavor without overwhelming the sweetness. Once baked and cooled, this beautiful Bundt cake can be glazed or dusted with powdered sugar for added allure.
Perfectly paired with a cup of coffee or tea, this cake is a crowd-pleaser and will surely be a memorable addition to your dessert table. Whether you’re serving it at a dinner party or enjoying it at home, it celebrates the comforting flavors of whiskey in a delightful way.
Unveiling the World’s Best Rye Whiskey: Highlights from the 2025 Las Vegas Global Spirit Awards
Five rye whiskeys achieved top honors at the 2025 Las Vegas Global Spirits Awards (LVGSA), with two Platinum and three Gold medals awarded. The standout was WhistlePig Small Batch Rye, aged 10 years, which earned the title of World’s Best Rye with an impressive score of 99.4 out of 100.
The LVGSA is a respected U.S.-based competition featuring blind tastings judged by a panel of industry veterans. The awards are divided into categories where spirits are evaluated based on appearance, aroma, palate, balance, and finish. In 2025, the judges highlighted the nominees for their bold character and quality craftsmanship, which exemplifies the best of rye whiskey.
Award-Winning Whiskies
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WhistlePig Small Batch Rye Aged 10 Years, 50% ABV, 750 ml (99.4/100 points)
- Originating from Vermont, this rye whiskey is known for its 97-100% rye mash bill. Judges noted its aromas of allspice and dried orange zest, complemented by flavors of caramel, vanilla, and rye spices. The finish is long and rich.
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WhistlePig Old World Rye Aged 12 Years, 43% ABV, 750 ml (99.3/100 points)
- This whiskey matures for 12 years and undergoes a unique finishing process in Madeira, Sauternes, and Port casks. Its tasting notes include caramel, dried fruits, and a smooth texture.
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American Icon, Big Red Rye, 45% ABV, 750 ml (92.7/100 points)
- Produced by American Icon Spirits, this rye exhibits aromas of citrus and baking spices, and on the palate, flavors of caramel and cooked grains are prominent. It finishes with hints of wood spices.
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TINCUP Rye Whiskey, 45% ABV, 750 ml (91.5/100 points)
- Sourced from MGP Ingredients, this rye features notes of orange zest and vanilla, with a palate showcasing caramel and spicy rye.
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Old Potrero, California Cellar Series #04 Almanac Beer Finish, 57.5% ABV, 750 ml (90.7/100 points)
- A cask-strength offering that mixes malt tones from beer barrels with the signature spice of rye. It boasts flavors of caramel, roasted malt, and stone fruit.
These awardees illustrate the depth and versatility of American rye whiskey, showcasing its expressive nature and potential for refined flavors. Whether enjoyed neat or in cocktails like a Manhattan, these whiskies highlight the craft and legacy of rye whiskey in America.
For more information about the Las Vegas Global Spirits Awards, visit LVGSA.
Raise a Glass: Creative Cocktails to Celebrate Día De Los Muertos Inspired by the Phases of the Moon
Richard Sandoval Hospitality is celebrating Día de los Muertos with an innovative culinary event called Sacred Moon. This initiative transforms the phases of the moon into unique cocktail-and-plate pairings, showcasing the rich traditions of the holiday.
Chef Richard Sandoval, recognized for his passion for Latin American cuisine, is launching Sacred Moon at over 60 restaurants globally. The event features a month-long immersive experience with special menus, decorations, and drinks inspired by the lunar cycle. The culinary highlight includes an intimate tasting dinner that presents three distinct dishes paired with eight cocktails, known as the Lunar Beverage Collection.
The tasting event, designed to deepen the appreciation of Día de los Muertos, will be led by Sandoval along with Chef Giancarlo Sandoval and mixology expert Riesler Morales from Casa Lumbre, a renowned Mexican spirits company. Each cocktail in the collection is inspired by a phase of the moon. For instance, the Lunar Goddess cocktail uses tequila and fig-infused honey, while the Moon’s Embrace features Mexican whiskey and rose water.
For those unable to attend the tasting event, a selection of these specially crafted cocktails will be available at select Richard Sandoval restaurants across the U.S. until November 3. Additionally, certain locations internationally, such as Cayao at the Four Seasons Resort in Cabo San Lucas and Toro at The St. Regis Kanai Resort in Riviera Maya, will also feature the holiday-inspired menu.
Chef Sandoval is sharing a couple of cocktail recipes from the Lunar Beverage Collection for those looking to celebrate at home. The recipes include a cocktail inspired by the New Moon, featuring mezcal and pumpkin, and another inspired by the Waxing Crescent, which mixes tequila with tamarind and black salt.
These curated cocktails not only honor Mexican culinary traditions but also invite guests to experience the vibrant spirit of Día de los Muertos through delightful flavors and artisanal craftsmanship.
Judge Grants Burglar Time to Locate £24K Wine Heist Stash
A pedicab driver, Iuliu Kubola, has been involved in a series of burglaries that targeted several restaurants in London, including Piazza Italiana where he stole wine valued at nearly £24,000. On June 6, Kubola used a wheelie bin to transport 73 bottles of wine from the restaurant’s cellar to his pedicab.
During a hearing at the Old Bailey, his lawyer, Daisy Kell-Jones, claimed that Kubola, 61, was eager to return the stolen wine to the police. Consequently, Judge Mark Lucraft KC postponed his sentencing to November 3 to allow Kubola the chance to fulfill this promise.
Kubola had previously pleaded guilty to the June 6 burglary and admitted to committing three additional thefts. These included taking approximately £6,000 worth of wine and £200 from the till at Comptoir Cafe and Wine in Mayfair on May 10, alongside smaller thefts from Oliveto restaurant and Piazza Italiana.
He was apprehended on June 22 near Piazza Italiana, discovered with an array of tools and stolen alcohol in his possession. In a police interview, when questioned about his intentions with the stolen wine, he remarked, "Wine is to drink, no?"
Kell-Jones noted that Kubola had worked for two of the establishments he targeted and claimed he stole the wine due to unpaid wages. Prosecution lawyer Matthew Jolliffe sought £31,393.20 in compensation for the restaurant to cover the stolen goods and damage incurred. The judge expressed hope that Kubola’s cooperation in recovering the wine would allow for some of the compensation amount to be recouped.
Kubola is scheduled to return to court on November 3 for sentencing.
Navigating Challenging Times: Insights from Chappellet CEO on the U.S. Wine Industry Downturn
Cyril Chappellet, the CEO of Chappellet Winery located in Napa Valley, shares insights on navigating a challenging period in the U.S. wine industry, where sales have recently declined. After moving to Napa Valley as a child, he witnessed his family’s struggle to establish a winery, which has now emerged as a respected name in the sector. Despite this success, Chappellet expresses concern over the significant changes affecting small, family-run wineries across the country.
According to Chappellet, the growth seen in the wine industry over the past 25 years has now shifted. There are numerous contributing factors to this downturn, including a growing focus on health and wellness post-pandemic, an influx of non-alcoholic alternatives, rising prices due to inflation, and tariffs affecting exports. This culminated in a 9.1% drop in U.S. wine sales by the end of 2024.
Despite these hurdles, Chappellet believes in the importance of the wine industry to the economy and cultural landscape of the U.S. He cites the need for wineries to adapt and thrive, emphasizing a shift towards enhancing customer relationships and maintaining quality wines at fair prices.
To combat declining sales, Chappellet focuses heavily on customer engagement. His winery engages directly with wine enthusiasts by participating in wine dinners across the country to build connections. He believes the stories behind wines and the relationships formed with customers are vital for loyalty and sales.
Quality remains a priority for Chappellet as well. They maintain reasonable pricing for their wines despite the increasing costs of production, ensuring their products are rated highly by critics while remaining accessible to consumers. For instance, their Chappellet Mountain Cuvee, which blends several varietals, showcases this philosophy, providing exceptional quality at about $60 per bottle.
Chappellet has chosen not to expand vineyard plantings amid the current market landscape, emphasizing the need for strategic planning. The winery aims to adapt by selecting varietals that appeal to modern consumers and are suited for their specific growing conditions. This approach is echoed by experts, who advocate for vineyards to reconsider their holdings in light of consumer demand.
Furthermore, Chappellet emphasizes the significance of succession planning. Maintaining a family-run business requires a keen focus on governance and bringing in outside expertise. For them, ensuring the family legacy continues means preparing the next generation, even if they are not directly involved in winery operations.
Looking ahead, Chappellet predicts a more concentrated wine industry landscape, where brands must work harder to retain their existing customers. Nonetheless, he expresses confidence that the industry will endure, attributing this resilience to family-driven brands that prioritize customer care and maintain high quality.
In this rapidly evolving marketplace, Chappellet continues to adapt, illustrating how family wineries can navigate turbulent waters by focusing on relationships, quality, and strategic foresight.
Get Ready for the Traveling Beer Circus at City Center Bishop Ranch in San Ramon!
On October 26, 2025, City Center Bishop Ranch in San Ramon will host a unique event combining fun and fitness with the "Beer City Half Northern California Series" featuring a beer circus. The festivities will kick off at 8:30 a.m. as runners embark on a half marathon, 10K, and 5K across picturesque routes around Annabel Lake and along parts of the Iron Horse Trail. Participants in the half marathon will compete for the coveted Golden Growler, with $5,000 in prize money up for grabs.
Following the race, runners will head straight to the Beer City Festival, described as a "traveling beer circus." Here, attendees can enjoy craft beers, live music, food, and interactive games, offering a festive atmosphere to celebrate the completion of their run. The pre-race party will start on Saturday, October 25, from 4 p.m. to 7 p.m. at Fieldwork Brewing, featuring music from Radio Veloso and, of course, plenty of beer options.
On the same day, another entertaining event, the "Howl-O-Ween Costumed Pet Parade," will commence at 2 p.m. This family-friendly activity encourages pet owners to showcase their furry friends in Halloween costumes while navigating fun challenges such as haunted obstacle adventures and a sniff patch, creating an engaging experience for attendees of all ages.
According to Jeff Dodd, senior vice president at Sunset Development, events such as the Beer City Run and Howl-O-Ween illustrate the joy of community gatherings and the creation of shared memories.
Event Details:
- Date: Sunday, October 26, 2025
- Time: 8:30 a.m. to 5 p.m.
- Location: City Center Bishop Ranch, San Ramon
- More info: beercityfest.com
Samuel Adams Unveils Its Strongest Beer Yet: Why It’s Banned in 15 States
Boston’s Samuel Adams brewery has unveiled its strongest beer yet, named Utopias 2025, which boasts a staggering alcohol content of 30% by volume. This potent brew comes with a price tag of $240 per 24.5-ounce bottle and is not available in 15 states due to its high alcohol content.
Utopias has been a hallmark of Samuel Adams since its first release, with each vintage pushing the boundaries of beer crafting. Founder Jim Koch expressed pride in reaching this milestone, emphasizing that this release represents the culmination of over thirty years of experimentation and innovation in brewing.
The latest version of Utopias is a unique blend, utilizing barrel-aged beers that range up to 30 years old and matured in casks including Irish whiskey, Amarone, and Cognac. These aging processes impart a complex flavor profile featuring notes of caramel, oak, dried fruit, smoke, and citrus.
The beer is legalized for sale in 25 states, but if you’re in Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, New Hampshire, North Carolina, Oklahoma, Oregon, South Carolina, Utah, Vermont, or West Virginia, you won’t find it on the shelves. Interested drinkers can look for it in select specialty stores starting this Tuesday.
For more details, visit Samuel Adams Utopias.
Berkshire County Winery Transition: Keeping the Legacy in the Family
The owner of Nejaime’s Wine Cellars in Berkshire County, Joe Nejaime, is selling the family business to his daughter, Lily. This transition, set to occur by the end of the year, ensures that the storied business remains within the family.
Lily has been managing the Lenox store for three years and has played a significant role in expanding the wine shop’s offerings. The store recently introduced a cheese section and a range of food selections to complement its wine offerings. Additionally, in response to growing consumer interest, Nejaime’s has added a variety of mocktails and non-alcoholic beverages. The wine cellars also provide beverage services for weddings and special events.
For more information, visit Nejaime’s Wine Cellars.
13 Whiskey Tasting Mistakes You’re Probably Making and How to Avoid Them
Whiskey tasting can often be overwhelming, especially for newcomers. However, by avoiding common mistakes, you can enhance your tasting experience significantly. Here are some important tips to keep in mind for a successful whiskey tasting:
Letting Whiskey Breathe
One essential step before tasting is to let the whiskey breathe. According to John Campbell, master distiller at Sespe Creek Distillery, you should let it sit at room temperature for about an hour. This allows the aromas to develop, preparing your palate for the experience. Even a brief moment of breathing can make a noticeable difference in flavor.
Choosing the Right Glass
Using the wrong glass can adversely affect your tasting. A tulip-shaped glass is recommended, as it concentrates the whiskey’s aromas. If comparing multiple spirits, ensure you use the same type of glass for accuracy. Each glass shape impacts the flavor and aroma, so consistency is key.
Blind Tasting
Whenever possible, try to taste whiskey blind. This method eliminates preconceived notions related to the brand or packaging, allowing for a more authentic evaluation of the spirit. As Stephen Julander from Woody Creek Distillers states, tasting without prior knowledge can lead to discovering unexpected favorites.
Tasting Order
If you’re sampling several whiskeys, the order is crucial. Start with lower-proof spirits and lighter flavors, gradually moving to more robust options. This prevents your palate from becoming desensitized and ensures you appreciate each whiskey’s unique characteristics fully.
Avoiding Price Assumptions
Just because a whiskey carries a higher price tag doesn’t guarantee it will be better. Taste ultimately relies on personal preference, so explore different options regardless of cost. Some affordable whiskeys can surprise you with their quality.
Adding Water
There’s a common misconception that adding water to whiskey is a mistake. In reality, a few drops can enhance certain flavors, especially in high-proof options. Experiment with adding water after tasting the whiskey neat to see how it transforms the experience.
Temperature Matters
Temperature plays a vital role in how you enjoy whiskey. Aim for a serving temperature of around 60–65°F. Avoid serving whiskey too cold, as ice can mute flavors and aromas. Instead, consider using whiskey stones or chilling in the fridge for lighter drinks.
Proper Sniffing Technique
When it comes to smelling your whiskey, avoid deep inhales that can lead to ethanol burn. Instead, take gentle breaths with your mouth slightly open to appreciate the full range of aromas.
Neutralizing Strong Scents
Wearing strong fragrances can hinder your ability to fully enjoy the whiskey’s aromas. Opt for neutral or light scents to ensure nothing distracts your tasting experience.
Paced Tasting
Slow down and savor each sip. Tasting whiskey isn’t just about the flavors; it’s about the journey. Take the time to explore how the whiskey develops in your glass.
Resetting Your Palate
After tasting multiple whiskeys, reset your palate with water, plain bread, or crackers to cleanse your taste buds. This step ensures you can accurately assess each spirit’s characteristics without lingering flavors affecting your judgment.
Avoiding Common Terminology
Using terms like "smooth" can reveal inexperience. Instead, describe what you genuinely feel and smell. Use all your senses to form your impressions, and don’t hesitate to express your unique tasting experience.
Enjoying the Process
Finally, remember that whiskey tasting is a personal journey. Embrace the process without succumbing to pressure or judgment.
By keeping these tips in mind, your next whiskey tasting can be a delightful exploration rather than a daunting task. Enjoy responsibly!