Kentucky State University Partners with Brough Brothers Distillery to Launch 1886 Select Bourbon Whiskey Collection
Kentucky State University and Brough Brothers Distillery have launched a notable partnership resulting in the creation of the "1886 Select" Bourbon Whiskey Collection, unveiled at a press conference on July 14, 2025. This collaboration merges the institution’s academic prowess with Brough Brothers’ craft distilling, focusing on innovative research to enhance bourbon flavor profiles through unique wood stave finishing techniques.
Dr. Koffi Akakpo, the university’s president, emphasized the partnership as a blend of academic excellence and Kentucky’s bourbon heritage, noting its role in translating their research into tangible products. The 1886 Select collection consists of five varieties of bourbon, each receiving finishing touches from different wood staves including white oak, maple, walnut, and hickory, alongside a control variety. This research was led by Dr. Kirk Pomper, who investigated how these different toasted woods could influence the aging process and flavor characteristics of bourbon.
Master Distiller Bryson Yarbrough was instrumental in overseeing the project, from selecting the barrels to crafting the staves and monitoring the aging process. Dr. Marcus Bernard, dean of the College of Agriculture, Health, and Natural Resources, highlighted how this collaboration provides students with hands-on experience that is invaluable for their education and career preparation in the bourbon industry.
Victor Yarbrough, CEO of Brough Brothers Distillery, pointed out the synergy in combining traditional distilling practices with contemporary research, creating opportunities for flavor advancements while immersing students in the bourbon sector. The initiative is part of a broader strategy at Kentucky State University to cultivate workforce-ready graduates in fermentation and distillation sciences.
The university’s program has attracted over 80 students, many of whom have gained practical experience through internships in local breweries and distilleries. The 1886 Select project additionally opened avenues for students to engage in sensory evaluations, chemical analyses, and data collection.
Moreover, the collaboration extends the university’s mission to assist both traditional and non-traditional students by offering workshops in home brewing and distillation, thereby promoting accessible education in fermentation sciences.
The environmental conditions affecting the bourbon barrels were monitored throughout the research, yielding valuable insights into how different wood types impact bourbon aging. Proceeds from the bourbon collection will be allocated to furthering research in fermentation and distillation sciences at Kentucky State University.
Overall, this partnership showcases the potential for academic institutions and industry to collaboratively drive education and innovation, enriching Kentucky’s bourbon landscape while benefiting students directly.
For inquiries about the fermentation and distillation sciences program at Kentucky State University, contact Dr. Michael Strysick, Associate Dean of Strategic Communications, at [email protected] or 502-597-6818.
Exploring Blue Run Flight Series III: A Tasting Journey Through Six Distinct Whiskey Expressions
Blue Run Spirits has launched its Flight Series III, presenting a collection of six innovative micro-blends that embody the essence of various American environments, from sun-kissed coastlines to rugged trails. This release demonstrates Blue Run’s commitment to advancing the craft of whiskey blending.
Founded in 2020, Blue Run quickly gained recognition for its unique offerings, under the guidance of legendary Master Distiller Jim Rutledge. After being acquired by Coors Spirits Co., the brand expanded its reach and production capabilities. The Flight Series showcases these advancements, allowing for exceptional micro-blends sourced from multiple distilleries, including Castle & Key and Bardstown Bourbon Co. Each blend highlights the distillery’s ability to create diverse flavor profiles.
Crafted under the direction of Shaylyn Gammon, Head of Whiskey and Innovation, each of the six expressions has a distinct name and profile. They are named Buck & Brush, Sun & Salt, Fit & Flair, Beach & Blooms, Filly & Fiddle, and Sails & Rails, with each bottle priced at $124.99.
Buck & Brush (55.35% ABV)
This expression draws inspiration from the Western frontier and offers a balance of citrusy flavors and earthy spices. The nose reveals orange peel and mint, while the palate provides a complex mix of black cherry and seasoned oak, making it ideal for pairing with grilled meats.
Beach & Blooms (54.95% ABV)
Reflecting a coastal garden, this blend features aromas of tropical fruits and cinnamon. On the palate, it offers a sweeter profile filled with flavors of peach and plumb, rounded off with a lingering finish of caramel and tropical notes.
Filly & Fiddle (55.65% ABV)
Capturing the spirit of Americana, this whiskey has floral and fruity aromas paired with savory notes. With flavors of baked apple and maple syrup, it’s perfect for summer gatherings, serving well as both an aperitif and a dessert companion.
Fit & Flair (58.5% ABV)
As the boldest expression, Fit & Flair showcases rich aromas of burnt sugar and roasted nuts. Its palate is peppery with flavors of dark chocolate and caramel apples, making it a great choice for cozy evenings by the fire.
Sails & Rails (57.5% ABV)
This whiskey pays homage to American history, presenting aromas of vanilla and tropical fruits. The palate captures flavors ranging from banana flambé to peach cobbler, finishing with wood spices and a hint of smokiness.
Sun & Salt (55.1% ABV)
Possibly the most exotic blend, Sun & Salt encapsulates a beach day vibe. Its nose evokes sea breezes and butterscotch, while on the palate, it marries burnt caramel with orchard fruits.
Blue Run’s Flight Series III not only showcases a rich array of flavors and aromas but also serves as an exploration of blending artistry. Each expression, while unique, contributes to a cohesive narrative of what defines modern American whiskey.
Investigation Reveals Suspected Use of Molotov Cocktails in Fatal Springfield Fire
SPRINGFIELD, Ore. – A 34-year-old Springfield man, Justin Carr, is facing serious charges linked to a tragic mobile home fire that occurred on July 9, resulting in two fatalities. Authorities suspect that the victims were Carr’s grandmother, aged 85, and his uncle.
Carr was apprehended in Aberdeen, Washington, after his vehicle was flagged by a license plate reader. He is charged with two counts of first-degree murder and one count of first-degree arson, with extradition to Lane County pending.
Court documents reveal that Carr’s grandmother made a 911 call to report her home was on fire just before losing consciousness. Firefighters managed to rescue her from a bedroom window, but she later succumbed to her injuries at a Portland burn center, with medical staff noting a strong smell of gasoline.
The second victim, identified as a 64-year-old man, was found deceased in the living room, the suspected origin of the fire. Investigators discovered evidence suggesting the use of Molotov cocktails, including wine bottles with cloth wicks, in the washroom. Additional items found at the scene included a lighter, a gas can cap, scissors, and a shirt.
According to court records, Carr had been living with his grandmother and mother, who was in the hospital at the time. His uncle did not reside in the home.
Currently, Carr remains in custody in Washington as he awaits extradition proceedings to Oregon.
Happy Hour Hopping: Discover Stellar Sushi and Great Cocktails on Oak Street
This summer, I’ve been enjoying happy hour hopping at various restaurants in New Orleans, particularly on Oak Street where there’s a wealth of options for budget-friendly outings. The idea is simple: combine happy hour deals at nearby establishments for a delightful evening that supports local businesses.
I recently focused on two gems along Oak Street, each offering enticing food deals. My first stop was Sukeban, a Japanese-style tavern that specializes in temaki (hand rolls) and exquisite seafood. During happy hour, which runs from Tuesday to Thursday from 4:30-6 p.m., Sukeban offers a rotating menu of affordable combos.
On the day I visited, I enjoyed a tempting pairing of onigiri—a sushi rice ball filled with tuna and wrapped in nori—alongside a juice box of premium sake for just $15. For $20, I tried a platter of two temaki: one filled with spicy shrimp and the other with squash and avocado, accompanied by a spicy cabbage salad.
Beers are also discounted by 25%, which makes it a great time to sample unique brews like Koji Gold, a crisp lager crafted using fermented rice.
After Sukeban, I headed to Aguasanta, a contemporary restaurant with a Mexican twist, where the happy hour (Monday to Thursday from 4-6 p.m.) offers substantial appetizers for $8 and $5 off specialty cocktails. What’s more, Aguasanta adds an element of chance to your happy hour experience; if you roll a six on their dice game, your food is free—a feature that definitely adds excitement.
During my visit, I had a taste of several dishes including pulled brisket piled high on buttery toast, mini arepas topped with birria-style beef, skewered shrimp, and crunchy salmon tartar tacos. The cocktails were equally impressive, showcasing lesser-known spirits and creative combinations.
For those embarking on a happy hour adventure on Oak Street, here are the details:
- Sukeban, 8126 Oak St., Tuesday-Thursday, 4:30-6 p.m.
- Aguasanta, 8312 Oak St., Monday-Thursday, 4-6 p.m.
Additionally, Oak Street is rich with more options for drinks and snacks, including Oak & Ale, Juan’s Flying Burrito, and Oak Street Brewery, each with their own unique offerings to round out a great evening of happy hour hopping.
Frozen Cheers: Exciting New Frozen Cocktail Franchise Launches in Metro-East!
Ashley and Shawn Beach are on the cusp of launching their own business as they prepare to open the first Narwhal’s Crafted Frozen Cocktails franchise in Illinois, located in Edwardsville. This long-awaited venture is set to debut in late October, marking it as Narwhal’s fourth location.
Initially employed at Gateway Classic Cars, the couple aspired to co-own a business together. After contemplating a franchise with Scooter’s Coffee, a celebratory visit to Narwhal’s sparked their interest in pursuing a franchise with the frozen cocktail bar. Their quick outreach to Narwhal’s led to a responsive communication with co-founder Brandon Holzhueter, solidifying their path forward.
The Edwardsville site has been in development for two and a half years. Identifying the ideal location was key for the Beaches, who were drawn to the old fire station site for its vibrant atmosphere and accessibility to nearby businesses like Sneaky’s Bar & Burger Joint and the Wildey Theatre.
The new venue will span nearly 3,100 square feet, embracing a nautical theme and retaining the signature brand message. Holzhueter is optimistic about the successful continuation of the brand’s vibe, product quality, and service standards at this new location.
Future expansion is also on the horizon, with plans to grow beyond the current area. This location is strategically chosen to support future franchises without losing the quality associated with Narwhal’s Crafted.
This establishment specializes in crafted frozen cocktails, alongside offerings of beer, mocktails, and dog-friendly treats. It creates a welcoming environment, allowing guests under 21 until 7 p.m. with adult supervision, and well-behaved dogs are welcome on the patio. While the bar does not serve food, patrons can enjoy meals from nearby restaurants.
Notably, the Edwardsville venue will share the property with Salt + Smoke, a St. Louis eatery also slated to open in the area, fostering a conducive atmosphere for patrons.
Narwhal’s Crafted was founded in 2016 and has since opened locations in St. Louis and Chesterfield, with a mobile unit available for events. The Edwardsville location will be situated at 400 N. Main St., Suite A. More information can be found on their website.
Rum Reimagined: Indian Distillers Crafting a New Legacy in Spirits
India is experiencing a renaissance in rum production, championing a new wave of cane juice rums that reflect its rich heritage and innovative spirit. Historically, rum in India was largely produced from molasses, a byproduct of sugar manufacturing. However, the emergence of cane juice rum marks a significant shift towards using fresh-pressed sugarcane juice, which elevates the quality and complexity of the drink.
Cane juice rums carry the signature of their geographical origins, akin to French "terroir." This revival mirrors the journey of rum agricole in regions such as Martinique and Guadeloupe, where local traditions were preserved even amid changing economic landscapes. India boasts an illustrious history with sugarcane cultivation, tracing back over 5,000 years, yet its applications in premium spirits have been limited until now.
The new cane juice rums offer rich and nuanced flavors, allowing for a more distinct identity that’s closely tied to India’s diverse climate and soil. By fermenting fresh cane juice with local yeast, distillers craft spirits that possess a fresh, vibrant character, setting them apart from traditional molasses-based options.
Indian rums typically showcase a balanced profile with hints of spice, wood, and vanilla, making them ideal for crafting modern cocktails. They challenge long-standing stereotypes of rum being merely a winter drink by asserting themselves as versatile spirits suitable for any season—whether enjoyed neat or mixed.
For bartenders introducing these rums, classic cocktails like the daiquiri allow the liquor to shine through, reflecting its quality and story. As global producers increasingly explore cane juice, Indian distillers are not just following suit but also carving a unique path forward.
Ultimately, Indian cane juice rums represent more than just a beverage; they embody a narrative of tradition, innovation, and cultural identity, offering drinkers a taste of India in every glass. The evolving landscape of rum in India promises not just delightful experiences but an exciting blend of heritage and modernity.
Sipping with Style: The 5 Best Rum Cocktails from the First Woman Master Blender
Rum is a versatile spirit often misunderstood, typically associated with sugary fruit punches. However, some rums rival the finest Scotch or bourbon. Renowned Master Blender Joy Spence from Appleton Estate recommends five exceptional rum cocktails that showcase the spirit’s full range and complexity, with modern twists from UK bartender Nathan Larkin.
5. Daiquiri
A classic Daiquiri is celebrated for its simplicity and balance of lime and sugar. Joy Spence highlights its historical connection to rum, originating from Cuba.
Recipe:
- 50ml White Rum
- 25ml Freshly squeezed lime juice
- 15ml Simple syrup (1:1 sugar to water)
- 3 drops saline solution (20% non-iodised salt to water)
Key to a great Daiquiri is a proper shake. Use a cobbler shaker for better aeration.
4. Mai Tai
The Mai Tai takes its name from the Tahitian phrase meaning “Out of this world.” This cocktail should highlight rum rather than be masked by excessive fruit juices.
Recipe:
- 25ml White Rum
- 10ml Aged Rum
- 15ml Dry Curacao
- 5ml Angostura Di Amaro
- 5ml Overproof Rum
- 25ml Lime Juice
- 20ml Smoked Vanilla & Halva Orgeat
- Grated nutmeg for garnish
Nathan’s version emphasizes balance and complexity without overpowering additives like pineapple juice.
3. Old Fashioned
Traditionally a bourbon drink, the Old Fashioned surprisingly excels with rum, especially when sweetened with brown sugar.
Recipe:
- 60ml Aged Rum
- 10ml Dandelion Demerara
- Dandelion Bitters
Larkin uses dandelion flowers and roots to enhance the flavor profile, demonstrating the drink’s versatility with varied bitters.
2. Stormy Valley
Inspired by the Dark and Stormy, the Stormy Valley utilizes ginger cordial and carbonated water, allowing for nuanced flavors.
Recipe:
- 50ml Aged Rum
- 10ml Clarified lime juice
- 20ml Ginger cordial
- 70ml Carbonated water
- Lapsang bitters to top
Prepared in batches, this cocktail showcases precision and balance, elevating a classic to a new level.
1. Rum Punch
With roots dating back to the 17th century, the Rum Punch is a historical cocktail often riddled with excess fruit juices.
Recipe:
- 35ml White Rum
- 10ml Peach wine
- 5ml Peach blossom distillate
- 10ml Lime juice
- 20ml Lacto fermented peach & oats
- 30ml Pimento spiced pineapple
Nathan’s take on the Rum Punch maintains balance and freshness, demonstrating that high-quality ingredients and techniques can transform a classic drink.
These five cocktails illustrate rum’s adaptability and encourage experimentation. Next time you’re choosing a cocktail, consider trying one of these refreshing options that reveal the spirit’s true potential.
British Man Extradited to NYC Pleads Not Guilty in $99 Million Wine Fraud Case
A British man extradited to New York City has pleaded not guilty to charges stemming from a $99 million fraud scheme involving high-priced wine. James Wellesley appeared in federal court in Brooklyn after being charged alongside his business partner, Stephen Burton, for allegedly orchestrating a Ponzi-like operation aimed at defrauding international investors, including residents from New York.
The duo is accused of misrepresenting their business, claiming they had access to a valuable wine stockpile and a client list consisting of wealthy collectors, both of which were fabricated. Prosecutors allege that from June 2017 to February 2019, Wellesley and Burton secured almost $100 million in fraudulent loans, using those funds to pay off earlier investors and to cover personal expenses.
Arrested in the UK in February 2022, Wellesley lost his legal battle against extradition earlier this year. A UK judge concluded that the majority of the fraudulent activity originated in the United States, justifying his transfer to face trial.
During his arraignment on Friday, Wellesley pleaded not guilty to charges that include wire fraud and conspiracy to commit money laundering. He is currently being held without bail until the trial. Burton, meanwhile, has already entered a guilty plea for the same charges after being extradited from Morocco, where he was found using a fraudulent passport.
More details on the case can be found through the Justice Department press release.
A Major Shift on the Horizon for California Wine Distribution
The impending departure of RNDC (Republic National Distributing Company) from California’s wine, beer, and spirits market has triggered significant transformation within the state’s distribution landscape. As producers scramble to find new partners to distribute their products, this shift reflects a broader evolution in beverage alcohol distribution that has persisted over the past two decades.
Historically, as the wine industry flourished in the U.S., the balance between wineries and wholesalers has also shifted. Three decades ago, the nation boasted approximately 1,800 wineries and 3,000 wholesalers. In stark contrast, by 2023, the number of wineries surged to nearly 12,000 while wholesalers dwindled down to around 1,000, according to Meininger’s International.
This increased competition has made California’s market one of the most challenging for distributors. Jon Moramarco, an industry analyst, pointed out that the state is a significant player, accounting for 15% to 17% of total beer, wine, and spirits distribution in the U.S. However, RNDC’s planned exit is influenced by various factors. CEO Bob Hendrickson indicated that rising operational costs and constrained supplier dynamics have rendered the California market unsustainable for their business model.
As a result of RNDC’s decision, nearly 1,800 jobs are expected to be lost across nine facilities. Notably, this announcement follows Brown-Forman Corp.’s earlier decision to switch distributors from RNDC to the Reyes Beverage Group in multiple states, including California.
While some industry leaders predict that this transition could signal broader changes within the distributors’ market—potentially integrating spirits into traditional beer portfolios—others are stepping in to fill the gap. Distributors like Breakthru Beverage Group, Winebow, Regal Wine Co., and Southern Glazier’s Wine & Spirits are actively absorbing brands previously held by RNDC.
Regal Wine Co., founded by Jackson Wine Estates’ Barbara Banke, is currently expanding its portfolio to include prestigious brands such as Cakebread Cellars and St. Supery Estate Vineyards. Meanwhile, Jackson Family Wines is forging a national marketing collaboration with the Boisset Collection, maintaining Winebow’s role as the distributor of certain labels in California.
Additionally, Breakthru Beverage Group, which has been making strides in California since its acquisition of Wine Warehouse, has taken on several brands, strengthening its market presence.
Moramarco anticipates that the transition will be bumpy, especially in the upcoming months. While he sees signs of potential stabilization in the overall wine market, he warns that challenges persist, including the changing preferences of younger generations and the continued aging of the key wine-consuming demographic.
As the industry copes with these transitions, the long-term effects on distribution strategies and consumer preferences remain to be seen.
Beat the Heat: Denver’s Coolest Summer Cocktails to Savor This Season
“Ice cold” sometimes isn’t enough during the intense Colorado summer heat. This season, the trend is switching to frozen drinks, offering a refreshing way to cool down. From classic slushies to innovative frozen concoctions, here are five top spots in Denver where you can indulge in delicious frozen cocktails this summer.
Swanky’s Vittles and Libations
- Location: 1938 Blake St., Denver
- Hours: Monday 4 – 11 p.m., Closed Tuesday and Wednesday, Thursday 4 – 11 p.m., Friday 4 p.m. – 1:30 a.m., Saturday 12 p.m. – 1:30 a.m., Sunday 12 – 10 p.m.
Swanky’s has become a LoDo favorite since 1998, celebrated for its cozy Midwest-themed atmosphere and classic comfort food. Here, the highlight is the Adult Slushies — regarded as “Denver’s Best Frozen Cocktails.” With flavors like The Big Lebowski, Frosé, and Dreamsicle, there’s something for everyone. Don’t forget to try the Biggie Size for discounted refills!
My Neighbor Félix
- Location: 1801 Central St., Denver
- Hours: Monday – Thursday 11 a.m. – 10 p.m., Friday 11 a.m. – 11:30 p.m., Saturday 10 a.m. – 11:30 p.m., Sunday 10 a.m. – 9:30 p.m.
Known for its vibrant ambiance and Mexican-inspired menu, My Neighbor Félix also shines with its drink offerings. The Frozen Signature Margarita and the Frozen Strawberry-Banana Margarita provide the perfect blend of chill and flavor. Whether you stick to classics or venture into fruity territory, these frozen drinks are a must-try.
Adrift Tiki Bar
- Location: 218 S Broadway, Denver
- Hours: Tuesday – Thursday 5 – 10 p.m., Friday – Saturday 4 p.m. – 12 a.m., Closed Sunday and Monday
Adrift offers a tropical Tiki escape right in Denver. Its menu features familiar favorites like Mai Tais and Piña Coladas alongside treats like the Frozen Chi Chi. With its inviting decor and cool cocktails, Adrift is ideal for anyone looking to unwind on a hot day.
Avanti Denver
- Location: 3200 Pecos St., Denver
- Hours: Sunday 10 a.m. – 10 p.m., Monday – Thursday 11 a.m. – 11 p.m., Friday 11 a.m. – 1 a.m., Saturday 10 a.m. – 1 a.m.
Since opening in 2015, Avanti has established itself as a culinary hot spot featuring a variety of chef-driven concepts. The Big Chill at Wolf Bar offers a selection of delightful boozy slushies, perfect for savoring while enjoying rooftop views.
Happy Camper
- Location: 3211 N. Pecos St., Denver
- Hours: Monday – Wednesday 11 a.m. – 12 a.m., Thursday 11 a.m. – 2 a.m., Friday 10:30 a.m. – 2 a.m., Saturday 9:30 a.m. – 2 a.m., Sunday 9:30 a.m. – 12 a.m.
Happy Camper is renowned for its lively atmosphere, delightful pizza, and impressive frozen drink menu. The Frozen Passionfruit Margarita is a must, offering a tart and tropical experience that pairs perfectly with a slice of pizza — ideal for summer afternoons.
With these venues offering some of the best frozen cocktails in Denver, you’re all set to beat the summer heat in style.