Latest news with #craftspirits
Yahoo
6 days ago
- Business
- Yahoo
True Standard Distilling comes to downtown Frederick
One of the keys to True Standard Distilling's operations sits away from the shiny white quartz countertop of the new tasting room or the 500-gallon copper still that sits behind a glass wall nearby. In a corner of a back room of the distillery — which celebrated its grand opening on Frederick's North Carroll Street on May 29 — is a case of glass beakers, each labeled with a strip of blue tape. The beakers contain extracts pulled from various types of fruits and spices, which head distiller Kristian Naslund, co-owner Brian Allen, and their team use in creating the distillery's products. Each of the extracts — whether from orange, grapefruit, lime, peppercorn, ginger, cardamom, or other items — is made in-house, said Allen, who co-owns the business with his wife, Ashley. The products include silver rum, spiced rum, silver spiced rum, and dark spiced rum, as well as a vodka. 'We're a house of cane,' Allen said, with their drinks based around cane sugars. The silver spiced rum is especially good for light, refreshing summer drinks, Naslund said. 'We want to be able to appeal to anyone who walks in the door,' he said. The neighborhood near Frederick's East Street has a history of brewing and distilling, Allen said. He and Ashley looked at the building, a former antique store, several years ago when they were looking for a location, then came back to it in 2021, he said. They kept most of the exterior walls, but gutted almost everything else, took off the roof, put in new trusses, and rebuilt the front wall. It took about a year to design the new building, and about two years to construct, he said. Allen started distilling as a hobby about 15 years ago. He and Ashley have three children. Eventually, she told him, he needed to find another location for his hobby other than at their house, he said with a laugh. He said he most enjoys the art and craftsmanship of experimenting with chemistry to create different products. Naslund also started distilling as a hobby, and began working professionally in Colorado in 2008. He said he likes trying to improve on a technique developed a long time ago, as well as the people he comes in contact with. 'For me, it's the people and connections, he said. He said that when he met Allen, he showed Naslund what he had in mind, then let him go to work. About 90% of what they produce goes into old bourbon barrels to age, Allen said. The barrels are stacked along a rear wall of the distillery's back room. The rest goes into the spiced rum and other drinks. Rum is traditionally aged in barrels, and flavors are pulled out of the wood, Naslund said. Along with the tasting room in Frederick, they're also focusing on distribution to be able to sell their product outside the Frederick area, Allen said. The tasting room is about 1,500 square feet, while the building is about 9,000 square feet overall, he said. They currently have 11 employees, bur plan to eventually have 15 to 20, he said. They're looking for a good chef, but are currently coordinating with some food trucks to provide food options, he said. As the business continues to grow, both Allen and Naslund are enjoying making a living at what they love. 'Once you get into the hobby of distilling, it gets into your blood, literally and figuratively,' Allen said.
Forbes
28-05-2025
- Business
- Forbes
The World's Best Vodka, According To The 2025 SF World Spirits Competition
The Vodka finalists at the 2025 SFWSC. Notwithstanding the growth of tequila and bourbon over the last decade, vodka remains the largest spirits category by volume and still ranks among the top three for revenue. It is also one of the biggest categories at the San Francisco World Spirits Competition, which draws some of the world's best vodkas each year. Seven vodkas are finalists at the SFWSC: five for World's Best Vodka and two for World's Best Flavored Vodka. Below are brief backgrounds and tasting notes for the finalists. Kalvelage Distillery, located in Santa Catarina, Brazil, is among the leading vodka brands in the country. Kalvelage Vibe Vodka is made from 100% Brazilian cereals. Its exceptional smoothness makes it perfect for enjoying straight or as a base for a cocktail. The vodka presents a clean and fresh aroma, featuring a hint of minerality and subtle sweet grain undertones. It's smooth and silky on the palate, with well-integrated alcohol and a gentle yet persistent sweetness. The finish is long and crisp, leaving a lingering sweetness. Although better known for its exceptional whiskeys, High Bank Distillery Co., located in Columbus, Ohio, produces vodka distilled from organic wheat and Ohio-grown apples. This vodka has been a frequent medalist at international spirit competitions and has won several Double Gold medals at the SFWSC. The vodka presents a clean and fresh aroma with a hint of apple sweetness. It is crisp and smooth on the palate, exhibiting a silky texture and featuring subtle notes of apple and vanilla. The finish is refreshing, with a lingering sweetness. Produced by Prodal in Romania, Stalinskaya Vodka is known for its strength and smoothness. The term in Russian means 'Man of Steel." Joseph Stalin adopted the name as his pseudonym in 1912. Otherwise, there is no association between him and the vodka. The vodka undergoes triple distillation and is filtered through coconut shell activated charcoal. The vodka presents buttery notes on the nose, highlighting sweet cream, citrus, croissant, and candied nut aromas. The palate is smooth and robust, offering hints of waxy honeycomb and black pepper. The finish is long and bold, with lingering notes of pepper. Sobieski Vodka is produced in Poland using 100% rye and pure spring water. Named after King Jan III Sobieski, it reflects the traditions of Polish vodka-making. Sobieski commanded the Christian army that lifted the Second Ottoman siege of Vienna in 1683. He led the largest cavalry charge ever recorded, breaking the Ottoman line and securing victory. The vodka boasts an intense flavor profile with pronounced spicy and rye bread aromas. It's dry on the palate, complemented by flavors of toasted rye bread and spicy rye. The finish is long and flavorful, leaving lingering notes of spice and rye bread. It's excellent served straight and will also shine in spicy cocktails, such as a Bloody Mary. Summum Vodka is made in Cognac, France, with local wheat and spring water. It is filtered multiple times through different materials to guarantee its smoothness. The vodka is light and slightly floral on the nose, with hints of coconut and wheat bread. The palate offers nuanced flavors of fresh coconut, wheat bread, and an earthy truffle note with a touch of pepper. The finish is long and smooth, featuring a subtle lingering coconut note. The Flavored Vodka finalists from the 2025 SFWSC This flavored vodka blends Sobieski's classic rye vodka with natural grapefruit flavors, resulting in a refreshing, spicy citrus combination. The vodka is fresh and citrusy, evoking ripe grapefruit with subtle rye spices in the background. It's tangy and slightly bitter on the palate, offering a pronounced citrus and grapefruit flavor. The finish is clean and crisp. Tin City Distillery, in Paso Robles, California, infuses its vodka with real chocolate. The result is the ultimate dessert vodka. The vodka features dark chocolate and vanilla aromas on the nose. It is creamy and silky on the palate, seamlessly blending the chocolate and the vodka. The finish is long and smooth, with a lingering sweet chocolate note. These vodkas, sourced from around the world and crafted from diverse mash bills, are truly exceptional. They present a complex yet subtle flavor profile that faithfully showcases the raw materials, from rye to apples, from which they are crafted. They are excellent served neat and also work well in a range of cocktails.
Forbes
14-05-2025
- General
- Forbes
America's Best Bourbon, According To The American Distilling Institute
Two Glass of bourbon on the rocks. Each year, the American Distilling Institute hosts the ADI International Spirits Competition. This prestigious event recognizes excellence in craft spirits and is open to both U.S. and international distilleries. Below is a brief background and tasting notes on the "Best of Class" and "Best of Category." Bourbon winners from the recently completed 2025 competition. The Cigar Blend Bourbon was the Best of Class Bourbon. The Cigar Blend is typically drawn from a 'Coupe Mere' consisting of 9-year-old MGP 36% rye bourbon, 16-year-old Kentucky rye bourbon, and 20-year-old MGP 36% rye bourbon. The blend is finished in Armagnac, Cognac, and Sherry casks for 4-12 months. On the nose, the bourbon is powerfully aromatic and robust. The Sherry cask influence is immediately noticeable with blueberry jam, fresh blackberry, fig, prune, and date aromas. There is a pronounced perfumed note of flavored pipe tobacco and floral potpourri, along with hints of rose petals, followed by creamy vanilla, caramel, and light, seasoned oak wood notes. The bourbon is creamy on the palate with an oily, viscous texture and a pronounced mouth weight, featuring flavors of blackberry jam, vanilla-laced laced-crème brûlée, caramel, candied orange zest, and milk chocolate notes. There are prominent wood spice notes of cinnamon, with a hint of clove and chili pepper. The finish is long and sweet, with lingering notes of dried fruit, fig jam, wood spices, and dried tobacco leaf herbal hints. The Murray Hill Club Bourbon, initially established in the 19th century, was revived in the 21st century to honor the legacy of its namesake. One of the company's original products, the bourbon blends 18-year-old and 11-year-old bourbon, with 9-year-old light whiskey. All three whiskeys were distilled at MGP. A 'light whiskey' refers to a spirit distilled at a higher proof than traditional whiskeys, typically between 80% and 95% ABV, and is aged in either used oak or uncharred new oak barrels. The higher distillation proof and aging process produce a lighter taste and color than bourbon. The bourbon is rich, fruity, and savory on the nose, exhibiting flavored pipe tobacco, raisins, caramel, toasted bread, black pepper, and honey notes. It's smooth, sweet, and syrupy on the palate, with the distinctive mouth weight that Joseph A. Magnus bourbon is known for. It features black pepper, stewed fruits, tobacco, caramel, vanilla, seasoned oak, and coffee flavors. The finish is long and sweet, though less intense than the Cigar blend expression, with lingering notes of caramel, milk chocolate, roux, and black pepper. Starlight Distillery is known for its farm-to-bottle approach, utilizing grains from their 700-acre farm in Borden, Indiana. The Carl T. Huber's Mizunara Reserve is a limited-release bourbon aged for 7 years in new charred American white oak barrels and finished in rare Mizunara oak casks from Hokkaido, Japan. The bourbon is a blend drawn from different mash bills: a 3-grain, 60% corn, 20% rye, and 20% malted barley, and a 4-grain, 51% corn, 20% rye, 20% malted barley, and 9% wheat. The nose is sweet, featuring vanilla, baking spices, caramel, and incense. The palate exhibits sandalwood and coconut, imparted by the Mizunara oak, caramel, vanilla, dried fruits, seasoned oak, and assorted wood spices. The finish is long, semi-sweet, and elegant, with lingering fruit and coconut notes. The American Distilling Institute (ADI) is a leading trade organization for craft and independent distillers in the United States. Founded in 2003, ADI supports the growth and success of small-scale distillers through education, advocacy, networking, and promotion of best practices in the industry. ADI's annual spirits competition often highlights up-and-coming brands, many of which have yet to establish national distribution. For the bourbon connoisseur, the competition offers an excellent insight into what will likely be tomorrow's American whiskey stars. See the ADI International Spirits competition website for a complete listing of this year's winners
Forbes
14-05-2025
- Entertainment
- Forbes
The World's Best Tequila And Mezcal, According To The American Distilling Institute
Shots of Mexican Tequila with lime and salt getty Every year, the American Distilling Institute organizes an International Spirits Competition. This prestigious event recognizes excellence in craft spirits and is open to U.S. and international distilleries. Below is a brief background and tasting notes on the "Best of Class" and "Best of Category." Tequila and other agave spirits winners from the recently completed 2025 competition. The Rosales family crafts ArteNOM Selección de 1123 Blanco Histórico at Destilería Cascahuín in El Arenal, Jalisco. This expression pays homage to early 20th-century Tequila production methods, where Blanco Tequilas were occasionally rested briefly in barrels. After the traditional production processes, this tequila is conditioned for 21–28 days in brandy casks that previously held Oaxacan mezcal, imparting unique characteristics to the spirit. The nose features roasted pineapple, warm butter, baking spices, smoked pepper, and cider. The Tequila is viscous on the palate, exhibiting cinnamon, black pepper, sweet potato, vanilla, licorice, almond, and hardwood smoke flavors. The finish is long and slightly sweet with lingering pepper and seasoned oak notes. Like its Añejo sibling, Cutwater's Reposado Tequila is made using traditional methods from 100% blue agave by Orendain. It is then rested in Cutwater whiskey barrels, allowing the rich cooked agave flavor to meld with hints of vanilla and oak. The nose features cooked and green agave notes, some caramel, hints of vanilla, and seasoned oak. The palate exhibits sweet notes of cooked agave, barrel wood spices of cinnamon, pepper, and clove, honey, and some vanilla. The finish is short to medium with lingering spice notes. A field of Agave tequilana. In the background is the famous Volcán de Tequila Getty Herencia de Plata is produced at the Casa Tequileña distillery in Tequila. The Reposado expression is aged in oak barrels, balancing the vibrant agave flavors with subtle wood influences. The Tequila is rich and fruity on the nose, featuring lime, lemon, and pineapple. The palate showcases vanilla, raisin, and oak spice flavors. The finish is long, spicy, and fruity with lingering citrus and wood spice notes. Cutwater Spirits, based in San Diego, California, is known for its innovative approach to spirits. Their Añejo Tequila is crafted by Orendain, one of Mexico's oldest Tequila producers, in Jalisco using traditional methods, including slow cooking in brick ovens, open fermentation, and double distillation in stainless and copper stills. The tequila is then aged for over a year in Cutwater's whiskey barrels shipped from San Diego to Jalisco, imparting unique flavors to the spirit. Rich aromas of caramel, roasted agave, and toasted oak, with hints of vanilla and dried fruit, are featured on the nose. The palate exhibits complex oak, caramel, and bourbon-tinged vanilla notes, complemented by subtle dark chocolate and spice flavors. The finish is long and smooth, with lingering oak and sweet agave flavors. Tres Cuatro Cinco is an exceptional Extra Añejo Tequila, among the pinnacle of highland super-premium tequilas. This masterpiece is the brainchild of Enrique Fonseca, a renowned distiller and master blender. It is meticulously crafted at Distilleria Tequileña in Tequila. It's a blend of 30% three-year-aged, 40% four-year-aged, and 30% five-year-aged Extra Añejo tequilas, all aged exclusively in French oak barrels. The tequila is presented in crystal decanters, each designed, signed, and numbered by iconic Mexico City artist Alonso Gonzalez Jr. The Tequila is rich and aromatic on the nose, featuring milk chocolate, caramel, seasoned oak, and black pepper. It's complex on the palate, exhibiting chocolate, caramel, oak, and pepper flavors, with subtle fruity and coffee hints. The finish is long and smooth, with lingering notes of oak and spice. The Best of Class, Agave Spirits included ImpEx Beverage, Mezcal Madrecuixe Felipe, (Artisinal Mezcal) and Republica del Cocuy, Verdor Cocuy Claro, (Cocuy). Also winning Best of Category were Bandero Tequila, (Flavored Tequila); Cutwater Spirits, Mezcal Joven, (Mezcal); and Perra Suerte Raicilla, (Racilla). End of Days Distillery, Castillo 1815 Blanco was designated America's Greatest Agave Spirit. This category is for American grown agave and does not include Mexican spirits. The American Distilling Institute is a leading trade organization for craft and independent distillers in the United States. Founded in 2003, ADI supports the growth and success of small-scale distillers through education, advocacy, networking, and promotion of best practices in the industry. ADI's annual spirits competition often highlights up-and-coming brands, many of which have yet to establish national distribution. For the Tequila and mezcal connoisseur, the competition offers an excellent insight into what will likely be tomorrow's top-rated Tequila and mezcal .
Forbes
14-05-2025
- Business
- Forbes
America's Best Whiskey, According To The American Distilling Institute
The Best in Category and Best in Class American Whiskeys from the ADI's 2025 International Spirits Competition getty Each year, the American Distilling Institute hosts the ADI International Spirits Competition. This prestigious event recognizes excellence in craft spirits and is open to American and international distilleries. Below is a brief background and tasting notes on the "Best of Class" and "Best of Category" American whiskey winners from the recently completed 2025 competition. Taluna's Cask & Stave was selected as America's Best Whiskey at the 2025 ADI Spirits Competition. Taluna, in Arvada, Colorado, holds the distinction of being America's first distillery dedicated exclusively to producing single pot still whiskey. Established in 2017 by Patrick and Meagan Miller, the distillery was inspired by the couple's honeymoon in Ireland and their love for traditional Irish whiskey. The name "Talnua" combines the Irish-Gaelic words "Talamh" (land) and "Nua" (new), reflecting their mission to bring old-world distilling traditions to the new land of America. Talnua's uses triple distillation in copper pot stills and a mash bill of 50% malted and 50% unmalted barley, adhering closely to traditional Irish methods while incorporating American innovation. The whiskey is aged a minimum of three years in ex-bourbon white oak casks with the addition of charred virgin American white oak staves from the onset of maturation. The nose features fresh marshmallows, lightly charred oak wood, cooked cereal/malt, caramel, vanilla, and a hint of candied, pink bubble gum-like sweetness. The whiskey is light on the palate, exhibiting subtle cooked grain flavors, hints of marshmallow, vanilla, caramel, and a touch of white pepper. The finish is medium length and fresh, featuring lingering notes of seasoned oak and wood spices, with mellow undertones of vanilla and caramel that fade gracefully. This expression showcases Talnua's commitment to blending traditional Irish and American whiskey-making techniques. The result is a unique and approachable whiskey that offers a uniquely American perspective on the single Irish pot still style. Knobel Spirits produces handcrafted Tennessee whiskey, utilizing the Lincoln County Process, a unique filtration method through maple wood charcoal before aging. This process, a defining characteristic of Tennessee whiskey, imparts a distinctly sweet flavor profile to the spirit. The mash bill is undisclosed. The whiskey is aged for approximately five years in new charred American oak barrels. The whiskey is sweet and rich on the nose, featuring caramel, spicy candied orange zest, fresh orange, hints of vanilla, almond, and oak. The palate features fresh-baked sugar cookies, baked apple, ginger, and spice notes of cinnamon, clove, and a little allspice. The finish is long, sweet, and spicy, with lingering notes of orange zest and baked apple pie. An American single malt whiskey with mince pies getty Stranahan's is a pioneer in American single malt whiskey. The Mountain Angel 10-Year is their first age-stated expression, showcasing the impact of Colorado's high-altitude aging. The whiskey is based on a mash bill of 100% malted barley aged ten years in new American oak barrels with a #3 char. The whiskey is sweet and fruity, featuring sweet fruit liqueurs, glazed cherries, Cognac, and aromatic pipe smoke aromas. On the palate, the whiskey features brown sugar, dark molasses, maple bars, caramel, vanilla, and caramelized wood. It's rich, smooth, and viscous with a pronounced mouth weight. The finish is long and silky, with lingering notes of dried fruit and sweet smoke. Bird Creek Distillery, Cask Strength Baronesse, 57.5% ABV, 750 ml. Bird Creek Distillery specializes in single malt American whiskeys, using unique barley strains like Baronesse, sourced from Joseph's Grainery in Colfax, Washington. The Oregon-based distillery uses a mash bill of 100% Baronesse barley and ages its whiskey for four to five years. Baronesse barley is a rare, heirloom two-row spring barley variety developed by Washington State University. It has found a niche among craft distillers and brewers who value heritage grains for their distinctive flavor profiles. Baronesse imparts floral and malt/grain-forward aromas of warm cereal and honeyed biscuit. It creates a creamy, full-bodied texture on the palate with rich malt sweetness, toasted grain, honey, graham cracker, and nutty flavors. The whisky features a rich, aromatic malt character on the nose with bread dough and earthy, steeped black tea notes. The palate exhibits cooked cereal/malt, sugared breakfast cereal, vanilla, caramel, and milk chocolate flavors. The finish is long and sweet with lingering cooked cereal and graham cracker notes. This limited-edition blend celebrates North American whiskey traditions, combining well-aged spirits from Canada and the U.S. The bottling blends 23 and 24-year-old Canadian whiskey with 11-year-old Kentucky Corn Whiskey, eight-year-old American Light Whiskey, and Indiana Rye. The whiskey is sweet and herbal, featuring honey, vanilla, caramel, seasoned oak, menthol, and mint. It's fruity on the palate, showcasing red berries, apples, cherry syrup, black pepper, and herbal menthol flavors. The finish is long, semi-sweet, and slightly spirity, with lingering notes of mint and black pepper. Uncle Nearest honors the legacy of Nathan "Nearest" Green, the first African-American master distiller. The Master Blend Edition is a cask-strength release, hand-selected by Master Blender Victoria Eady Butler. The mash bill is not disclosed. The whiskey undergoes the Lincoln County Process of maple wood charcoal aging and is typically matured for at least six years. The whiskey features cinnamon, caramel, vanilla, seasoned oak, black pepper, and aged tobacco leaf on the nose. It's rich and viscous on the palate with a pronounced mouth weight, exhibiting buttered cinnamon toast, earthy and herbal notes, and a pronounced spicy character. The finish is long, sweet, and spicy with lingering notes of caramel, cinnamon, and clove. Texas-based Bendt Distilling emphasizes grain-to-glass production, using locally sourced grains to craft their spirits. The mash bill comprises soft winter red wheat, yellow dent corn, and Maris Otter malted barley. The whiskey is aged four years in new American oak casks with a 3.5 char. The nose features slight floral aromas, cooked cereal, baking bread, and poached orchard fruit aromas. It's smooth, sweet, and slightly fruity, with fresh-baked buttery croissant and subtle notes of pear and red berry flavors. The finish is long, slightly sweet with lingering baked bread and subtle brown sugar notes. Other notable Best of Category winners in their respective categories included New Brighton Distillery Amity Corn Whiskey, Hermann Farm Distillery Sour Cherry Flavored Whiskey, and Rocker Spirits Triticale Whiskey. The American Distilling Institute (ADI) is a leading trade organization for craft and independent distillers in the United States. Founded in 2003, ADI supports the growth and success of small-scale distillers through education, advocacy, networking, and promotion of best practices in the industry. ADI's annual spirits competition often highlights up-and-coming brands, many of which have yet to establish national distribution. For the whiskey connoisseur, the competition offers an excellent insight into what will likely be tomorrow's American whiskey stars.
