When Justin D’Olier relocated from Hawaii to California in 2013, he never anticipated becoming an integral part of Kō Hana Distillers, a renowned rum producer based in his native O’ahu. Initially armed with a newly acquired executive MBA from the University of Hawaii, he hoped to pursue a career in banking. However, uncertainty led him to a role at Bourbon & Branch, a prestigious cocktail bar in San Francisco.

By 2020, as the pandemic shuttered many hospitality venues, D’Olier shifted to a California position with Kō Hana Distillers, a move that positioned him to connect with both sugarcane farmers and grape growers in Sonoma County. He discovered a kinship among these agricultural communities, appreciating their shared commitment to farming.

Kō Hana Distillers cultivates 34 heirloom varieties of sugarcane on its expansive plantation in Hawaii, making it a primary conservator of native Hawaiian sugarcane. Each variety of cane is harvested separately, emphasizing the unique flavors and properties akin to winemaking. Unlike the majority of rum that uses molasses, Kō Hana processes freshly pressed sugarcane juice, resulting in a distinctive type of agricole rum commonly found in the French West Indies.

To show solidarity with Sonoma County farmworkers during the harvesting season, Kō Hana Distillers has launched a generous initiative: from September 1 to October 31, bars and restaurants across Sonoma will offer complimentary Kō Hana rum daiquiris to those involved in agriculture. This campaign, dubbed “Daiquiri Crush,” serves to celebrate the profound connection between agriculture workers across regions.

D’Olier and his team aim to deliver goodie bags containing tokens for the complimentary daiquiris, promoting a spirit of community support. Participating locations are encouraged to craft their own unique daiquiri recipes, while ready-to-drink Kō Hana products will be available at various retail outlets. This campaign reflects a desire to foster goodwill and appreciation among all who labor in agriculture, reinforcing the bond within the farming community.

For further details on Kō Hana Distillers and their initiatives, visit kohanarum.com.

Kristin Cabot’s estranged husband, Andrew Cabot, has made a statement following her recent filing for divorce, which occurred shortly after her alleged affair with her boss, Andy Byron, surfaced during a Coldplay concert.

According to Andrew’s spokeswoman, the couple had already been "privately and amicably separated" before the concert incident where Kristin and Andy were caught on the jumbotron getting cozy. The spokeswoman emphasized that their decision to divorce was underway prior to that moment and expressed hope that the public filing would provide closure to speculation surrounding their relationship.

Kristin filed for divorce on August 13 in Portsmouth, New Hampshire, as documented in court records. The couple shares no children, while Andrew has two children from a previous marriage. Their next hearing is scheduled for November 26 in New Hampshire’s family court system.

Just a week prior to the divorce filing, Kristin resigned from her position as Chief People Officer at Astronomer, the tech company where she and Byron both worked. The company confirmed her resignation, stating that she was no longer with them. Byron also resigned shortly after the concert incident, with Astronomer citing his failure to meet company standards.

The event that triggered these developments occurred on July 15 during a Coldplay performance at Gillette Stadium. Frontman Chris Martin jokingly pointed out a couple on the jumbotron who appeared to react awkwardly to being filmed. His quip about the pair either being "really shy" or “having an affair” quickly went viral, leading to public speculation connecting the faces seen on the screen to the executives at Astronomer.

As a result of this controversy, both Kristin and Andy deleted their LinkedIn accounts, and Andy’s wife took down her social media accounts. The board of directors of Astronomer launched a formal investigation into the situation after the incident received intense media scrutiny.

In light of the scandal, Chris Martin later added humor to the situation during concerts, cautioning fans to be camera ready, highlighting the unexpected consequences of their viral moment.

For further updates, please refer to the relevant court records and news reports pertaining to the situation.

Foursquare Distillery’s Equidem 14-Year-Old rum has achieved remarkable recognition by winning the 2025 IWSC Rum Spirit Trophy, distinguishing it as the best rum in the world. This impressive accolade was awarded by the International Wine & Spirits Competition (IWSC), which is known for its rigorous evaluation process where numerous spirits from around the globe are subjected to blind tasting by expert panels.

Founded in 1969, the IWSC rigorously judges thousands of entries, ultimately recognizing only the most innovative and technically outstanding spirits. This year, Foursquare Rum Distillery, based in Barbados, showcased its reputation for excellence and craftsmanship with the Equidem 14-Year-Old, which achieved an impressive 98 points.

The Equidem 14-Year-Old is part of Foursquare’s Exceptional Cask Selection series, boasting a unique maturation process that includes five years in ex-bourbon casks followed by another nine in rare ex-Black Muscat wine casks. As a result, the rum exhibits extraordinary complexity and richness.

Foursquare Rum Distillery, established in 1996 by the Seale family, has grown to be a leader in rum production, reflecting the family’s commitment to quality and transparency. The current leader, Richard Seale, emphasizes innovation through various cask experiments, pushing the boundaries of rum expression with each release from their Exceptional Cask Selections.

The tasting notes of the Equidem 14-Year-Old reveal pronounced aromas of dried fruits, such as raisins and prunes, complemented by hints of citrus, marzipan, and seasoned oak. The flavor profile is described as rich and layered, with notes of brown butter, honey, salted caramel, dark chocolate, and a complex finish that showcases a blend of tropical fruit, wood, and spice.

The IWSC judging panel highlighted the rum’s vibrant aromas and smooth palate, noting its long, sweet finish. Recognized not only for its flavor but for its remarkable craftsmanship, Equidem 14-Year-Old exemplifies the potential of meticulously aged rum and is a standout choice for both connoisseurs and collectors looking for an exceptional spirit.

Foursquare, Equidem 14-Year-Old Rum, 61% ABV, 750 ml. – 98 Points, Price: $159.

Investors in the Irish whiskey industry are experiencing significant anxiety as a worldwide downturn in alcohol sales adversely impacts the market. Recently, some of the most promising distilleries have ceased operations, leading many backers to worry about the viability of their investments. Despite the current distress, distillery owners maintain an optimistic outlook, believing that the sector will rebound, especially if it can negotiate a zero-for-zero tariff deal with the United States.

In recent years, this growing sector has attracted millions in investment from both domestic and foreign funds, fueled by the belief that Irish whiskey was a secure asset, largely due to increasing demand in the U.S. Traditionally viewed as "liquid gold," many investors now fear they may have overextended themselves as the bubble seems to be bursting.

However, the optimism among distillers suggests potential opportunities for recovery and growth in the industry, provided they can navigate the challenges posed by the slowing global demand.

For more details, visit:
Food, Drink and Hospitality

Michter’s Distillery is set to release its US*1 Toasted Barrel Finish Sour Mash Whiskey this September. This whiskey adds to the distillery’s acclaimed line of toasted barrel finishes, a series known for pushing the boundaries of American whiskey.

The idea of toasted barrel finishes began in 2014 with the Michter’s Toasted Barrel Finish Bourbon, a product that did not char the second barrel used. Michter’s President Joseph J. Magliocco recalls that they did not realize they were pioneering a new category at that time. The 2025 release of the Toasted Barrel Finish Sour Mash Whiskey is deemed particularly special by the distillery.

The new Sour Mash whiskey, like its predecessors, undergoes an extra aging process in a toasted but uncharred barrel. Michter’s Master of Maturation, Andrea Wilson, noted that this technique enhances the core flavors while introducing new elements. “The second toasted-only barrel really complements the flavors,” she said, adding that it brings out notes of honey, burnt sugar, and citrus spice, paired with a smoky vanilla reminiscent of a campfire.

Notably, the original Michter’s US*1 Sour Mash garnered significant acclaim, being named Whisky of the Year in 2019 by The Whisky Exchange—making it the first American whiskey to achieve this recognition. Master Distiller Dan McKee described the whiskey as having qualities of excellent bourbon while finishing in the manner of rye, stating it’s well-suited for the toasted barrel treatment.

The Michter’s US*1 Toasted Barrel Finish Sour Mash Whiskey will be available nationwide starting September 2025. Bottled at 86 proof (43% ABV), its suggested retail price is $110 for a 750ml bottle. Given Michter’s reputation for limited releases, the new whiskey is expected to attract considerable interest from collectors and connoisseurs.

For more details, visit Michter’s official website.

The world of American whiskey is intricate and diverse, consisting of six major types, each with its unique production process outlined by the United States Code of Federal Regulations. The regulations focus largely on the types of grains used, the proof, and the aging periods. Within these categories, many subcategories, like bonded whiskey, emerge, showcasing the complexity of whiskey-making.

American whiskey offers a range of flavor profiles, from smoky to sweet, making it a perfect companion for desserts. To explore the best pairings, we consulted Ariana Ruiz, the Mexican brand ambassador for Brown Forman, known for brands like Jack Daniels and Woodford Reserve, along with being a dessert enthusiast. Here are her top sweet treats paired with various American whiskeys and bourbons.

1. Pecan or Pumpkin Pie with Straight Bourbon: Straight bourbon has sweet notes of caramel and vanilla that complement the syrupy, nutty flavors of pecan pie and the spice of pumpkin pie, perfect for festive occasions.

2. Cannoli and Malt Whiskey: The rich flavors of traditional ricotta-filled cannoli pair beautifully with malt whiskey, which brings out the notes of toasted grain, dried fruit, and spices.

3. Dark Chocolate Cake and Bonded Whiskey: Bonded whiskey, known for its robust character, is ideally suited to accompany a dark chocolate cake, enhancing its rich, earthy flavors.

4. Key Lime Pie and Flavored Whiskey: Ruiz recommends pairing a slice of key lime pie with honey or cinnamon-flavored whiskey, as the dessert’s acidity balances the sweetness of the whiskey.

5. Apple Galette and Wheat-Based Whiskey: The floral notes of wheat whiskey harmonize well with an apple galette, a delicious dessert rich in autumnal flavors.

6. Berry Cobbler and Sour Mash: Sour mash whiskey, characterized by its smoked fruit notes, pairs excellently with a sweet summer berry cobbler.

7. Quince Paste with Cheese and Blended Whiskey: The sweet-and-savory contrast of quince paste and cheese is enhanced with a blended whiskey, which itself features complex notes.

8. S’mores and Rye: The spicy kick and dry finish of rye whiskey create a delightful contrast to the sweetness of s’mores, marking a nostalgic and satisfying pairing.

9. Chocolate Chip Cookies and Double Oak Whiskey: The buttery flavors of chocolate chip cookies complement the depth and complexity of double oak whiskey.

10. Banana Pudding and Tennessee Whiskey: Tennessee whiskey, known for its balanced flavor, pairs beautifully with banana pudding, combining sweetness with creaminess for a comforting dessert experience.

These pairings highlight the versatility of American whiskeys and demonstrate how they can enhance the enjoyment of desserts, creating a delightful experience for whiskey lovers and dessert fans alike.