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USA Today
13-06-2025
- General
- USA Today
10 best (but priciest!) bourbons for Father's Day, from Iowa to India
10 best (but priciest!) bourbons for Father's Day, from Iowa to India Bourbon is no longer the value it once was. Sure, great values still exist, but a growing marketplace of whiskey nerds and a willingness to sneaker-ify the spirit has led to robust resale markets and rising prices. You don't always wind up paying for quality. Let's talk about when you do -- especially if you're looking for a gift that delivers beyond the presentation and price tag. Today in our final breakdown for FTW's Father's Day Whiskey Week Extravaganza (tm), we're talking about the higher-priced bottles of bourbon out there. MORE WHISKEY LISTS FOR FATHER'S DAY: -- Best flavored whiskeys -- Best and most affordable bourbons -- Best spicy ryes -- Best Scotches, from reasonable to ridiculously expensive My aim here is to cast a wider net and avoid some of the more popular names out there. Thus, no Pappy Van Winkle or Wellers on this list. Let's venture from Iowa to India and see what we've got. These are the best higher-priced bourbons I drank this past year. Paul John Christmas Edition First, let me assure you Paul John's bottles are much nicer than this (look! It's pretty!). But I respect the utility of the media sample. No frills, no fancy mailer, just a bottle, some fine brown party liquors and a brief note telling you what it is. The spirit itself unveils a sharp, sweet and slightly spicy vanilla and oak once poured. The first sip leans into those craft ice cream flavors. It's got a little honey to it, tastes a little nutty and builds toward a boozy warmth that gets to, say, a 70 degree day before cooling back down. Fruit shows up throughout that spectrum; I'm getting a lot of orange but maybe some cherry as well. This all weaves together to create a smooth, sweet whiskey. I believe it's my first foray into Indian whiskey, so there's a chance I'm gonna assume every one I have from here on out is like a Highland malt with the dials turned hard toward "dessert." The finish brings the spice you'd expect from an aged spirit, clean and dry and leaving you to come back for more. There's a little cinnamon and some assorted baking spices that create a familiar, comforting sip. So yeah, if all Indian malts are like this, sign me up. Wolves American Single Malt Full disclosure: my first sip of Wolves wasn't for a review. Instead, I plucked the bottle from my shelf after roughly three hours of assembling a six-year-old's toys on Christmas eve in hope of respite. It delivered; smooth, sippable and, importantly, clean enough to leave me mostly hangover free for the following morning's 6 a.m. wakeup call. Neat: It pours a lovely dark caramel color with just a little bit of bead on top. You can smell the influence of the wine casks it spent the previous five years phasing in and out of right off the top. You get a little bit of white wine and some sweet lighter fruits to go along with that boozy malt. Despite a 48 percent ABV, it smells dense but not fiery. There's a nice, low key sweetness that rumbles throughout the sip. It's a bit like honey and coats your throat and tongue similarly. It works because there's very little burn involved here; you're pairing smooth with smooth and the result is a whiskey with very little friction that's wonderfully easy to sip. You get a lot of fruit, ranging from a little bit of wine to some sweeter, denser fruits like apple and ... maybe some pear? Either way, the sweetness works well with the light cereal backdrop of the malt. It's unmistakable as a whiskey, but softer than a bourbon, landing delicately between a happy hour drink and an after dinner one. The standout feature is its replayable flavor; a whiskey you can sip throughout the night without fatigue. Let's see how that translates over a little bit of ice. On ice: The ice blunts that malty, wine-adjacent flavor that wafts up from the pour. The ice bumps up the smoothness ratio and brings out more of the lingering honey flavor. But it dulls the malt and a little bit of the fruit inside. That's just about what I'm looking for, though. This is a perfect unwinding whiskey -- gentle enough to be sipped liberally but still with enough soft complexity to be interesting. This is more of a crowd pleaser than a heavy Scotch. It's a little sweet and slightly basic. But it works great over ice. Heaven's Door bourbon: The Bootleg Series Vol. VI Aged 12 Years This was released in conjunction with A Complete Unknown. That's the Bob Dylan movie I have not watched, but gladly would have in order to drink good bourbon. The bottle is a painted white with a barrio or holler landscape, which is lovely but doesn't give you a good look at the spirit inside. Fortunately, it pours the rich molasses color you'd expect from a bourbon that's nearly a teenager. It's dark and the smell coming off the top is rich rum raisin ice cream with a swirl of caramel. There's also a little tobacco, like you're dealing with a nice maduro wrapper cigar, though maybe not as earthy. That tobacco lingers in a crisp finish, but there's a long way to go before you get there. It's a remarkably complex spirit, giving off that caramel raisin up front and a little chocolate. You do get a lot of that oak flavor, which imparts a little vanilla but mostly that light, Swisher-Sweet-but-good vibe that closes each sip and gives you something to think about. You start light and end heavy, which is a lovely way to do it. There's little heat and absolutely no burn, which is what you'd expect from a 12-year bourbon but, more importantly, from a $500 one. That's a tremendous amount of money to spend on booze, but everything, from the presentation to the finish, is top shelf. The whiskey is smooth and complex. But, yeah, that's... pricy. Too much for me to splurge on. But if you're looking for a splash gift or just want to treat yourself, you're getting a conversation starter and a pretty damn good bourbon. Bhakta Whiskeys Let's begin with the obvious. Bhatka's entire aesthetic is gorgeous. The tapered, ridged bottle looks like something stolen from the set of Metropolis or, if a more-current-but-still-dated vibe is more your thing, from the underwater city of Rapture. Let's talk about three A-grade expressions from Vermont. 2014 Armagnac Cask Finish Bourbon It pours an enticing dark walnut color, lending credence to the fact it made it all the way to third grade inside oak casks. This is a nine-year malt, though only 125 days of that stretch was spent weaving through the fibers of armagnac barrels. The smell is grain forward and sweet. There's the expected warmth of a 52.7 percent alcohol by volume cask strength whiskey. You get sweet caramel up front, which gives way to that heat you smelled earlier. That's the bouncer at the door. It's one you probably know how to get past if you're dropping $150 on a bottle of whiskey. There's a little acidic fruit and that ongoing, creme brulee-ish current that comes with the caramel wafting from the top. It lingers, balancing between that sweet and spice before ultimately landing in the former camp. That makes it easy to come back to, but also potent enough to shine with an ice cube or two dropped in -- hey, drink however makes you happy. Ultimately, it's a very nice bourbon that lives up to its bottle and accompanying price tag. The finish has an almost dessert quality to it, and it hides its big boozy payload well even with that aforementioned warmth. 2011 Armagnac Cask Finish Bourbon As you might expect after the 2014, this is a nearly 13-year-old bourbon. That promises a smoother ride, tempered by a slightly stronger ABV at 55.5 percent. It's also got less corn (84 percent, down from 99 percent in the 2014) and the addition of rye and malted barley, which promises a little extra spice and warm dessert flavors. Once again, it pours an engaging dark brown. Despite the higher ABV, the nose is less boozy than its younger peer. You get a little bread pudding, some brown sugar and the roasted malt that makes up its backbone. You get sweetness up front before the warmth of a cask strength dram clocks in, bringing a wave of flavor with it. It's a melody of fruit flavor; lots of stone fruits (cherry, plum... date?), some raisin and that sweet, crystallized sugar vibe that ringed the 2014 version. It's not overly sweet, despite the sugar of the opening. The fruit flavors work well together, each bringing their own minor influence with a bit of baking spice to create a weird, boozy pie. As expected, those extra three years create a mellower, smoother ride. That fruit lingers after it leaves your lips, giving you something to think on after it's gone. At the same price point as the 2014, but made in a smaller quantity, this is the bottle on which I'd rather splurge. 1928 Straight Rye Whiskey aged in Calvados and Armagnac Casks This is a mix of five-year-old rye (60 percent), XO calvados (30 percent) and Armagnacs spanning multiple decades but starting as early as, you guessed it, 1928 (10 percent). Well, OK. That's... a lot. It pours slightly lighter than the bourbons. It smells much lighter too, with heightened notes of fruit and a little floral tone. There's a little dark sugar to it, sticking with the pie adjacent undercurrents of Bhakta's over whiskeys. Wow. The first sip is crisp. There's the sweet malt of the rye, but you also get a snappy fruit influence from the calvados. A little pear, some green apple and a very mild heat. That fructose sweetness lingers, even as the sharper fruit flavors fade away. It leaves a minor coating on your tongue, leaving a little vanilla alongside it. This all makes me think I may like calvados more than I anticipated. And that it works well alongside rye. The blend is smooth and complex. While the 100-ish year old Armagnac makes little more than a cameo, it's also a conversation starter that doesn't put this bottle out of the price range of its peers. And at $69, it's significantly cheaper than Bhakta's headline bourbons. Cedar Ridge The Beverly QuintEssential This whiskey holds a special place in my heart. In part because it's Cedar Ridge, and everything they've done, including a Slipknot bourbon, is pretty good. But this bottle arrived at the end of the NFL playoffs. When my final story was filed after Super Bowl 59, this is the drink I poured to shut my brain off and untangle the knot of anxiety that had looped through itself over the previous 23 weeks. I liked it then thanks to bold fruit flavor and a smooth finish. But I was also in no mood to actually review it. Now, we're pouring it again. And, again, it's a lovely dark tea color. The smell off the top is roasted malt, a little salt and gentle stone fruit flavor -- cherry, plum and a little bit of chocolate. The bottle, with its ridged, segmented sections, deserves mention as well. It stands out in a Hibiki kind of way, which makes sense because as a Cedar Ridge flagship bottle it's a special expression. The first sip is... wow. There's so much going on here and I really, really like it. You begin with sweetness and a minor brine that takes me back to some of the Islay scotches I prefer. You get some cherry and some baking spice and a little bit of warmth. Then, the finish. It's chocolate raisins and a little bit of malted milk. It's almost decadent, with the sherry cask the spirit spent six years breathing through really shining. I thought my initial impression of this whiskey may have been the exploding synapses of an exhausted brain. You could have plied me with Malort and I probably would have sipped it happily after the NFL season wrapped. But The QuintEssential is every bit as good as I remember; sweet with just a little spice, warm and complex and, ultimately, a good memory wrapped in a gorgeous package. Fox & Oden American Single Malt Whiskey So let's talk about single malt. It's different from "single barrel," which means a bourbon that's been aged in a single barrel and thus can differ noticeably from bottle to bottle. Single malt means it's just one grain in the mix and that it's all from the same distillery. So, it's a bit of a marketing ploy than an indicator of quality -- you're better off with a bottled-in-bond in most cases than a single malt -- but it's still a fancy sounding wrinkle. Fox & Oden is part of a Michigan whiskey revival that includes the genuinely great Joseph Magnus. The rye was lighter than expected, but still a delightful sipper. The single malt, hand-numbered and in a bottle befitting a craft distillery, pours a proper mahogany. It smells, from the top, like big, boozy fruit. Raisin, cherry, a little bit of burnt sugar. It's like an 1800s pudding, which means you get a little roasted heat with those sharp fructose flavors. That sweetness hits up front and lingers through the entire sip. Underneath it you get some more fruit -- a little citrus, maybe even a little bit of chocolate and honey? -- before a smidge baking spice clocks in late. There's warmth, but no burn despite its 94 proof toll. The texture is a bit thicker than I'm used to, but that's not a problem. It's really quite nice. This is a spirit I could sip all night -- slightly bready, slightly sweet and with a little floral influence and a lot of fruit. Some single malts fail to live up to the hype of its label. This one does not. Ducks Unlimited 10-year (by the World Whiskey Society) This is an absolutely gorgeous bottle. It's in an absolutely gorgeous case. And it's 10-year, cask strength bourbon. And I get to write about it, because my job is the fever dream of an overserved 19-year-old college student. Seriously, look at the presentation on this guy! Anyway, this pours a gorgeous mahogany. It smells like oak and vanilla, all playing a supporting role to a boozy stone fruit -- a little raisin and cherry and, I think, a little caramel. The opening sip is sweet on your lips but absolutely gives way to that cask strength. This is STRONG. Not undrinkable, obviously, but with enough heat to let you know this isn't an 80 proof spirit. That leaves you with a sweet, warm bourbon that brings a lot of flavor at the expense of the smoothness you might expect from a 10-year whiskey. At cask strength, you're getting a pure expression straight from the barrel, which is effectively a challenge. Ultimately, the headline is stone fruit, molasses and a little vanilla, all against a backdrop that's warm but doesn't quite burn. I'm on board. Maybe not at $300, but given the absolute beauty of the case and bottle, it's a proper price for a solid spirit and a gorgeous presentation. I wouldn't buy this for myself, but I would buy it as a gift. And I'd be happy as hell to receive it. Joseph Magnus Triple Cask From October's "A" review: Wow. Just uncorking this bottle makes it clear where this whiskey came from. There's a distinct sherry smell that floats out of the neck once you crack the seal. Pouring it into a proper glass reveals a rich tea coloring and a complex, fruity nose. You're getting those grapes, sure, but there's a little cherry, peach, and other stone fruits to turn a simple sniff into an olfactory pattern of paisley. It's awesome. The first sip is notable in how long it lingers on your tongue and how many different permutations it runs through over what feels like 10 full seconds. The warmth of a 100 proof bourbon is there -- though it never burns -- as you go from sweet fruit, to grain, to a little spicy ...plum? to oak and finally a return to that cognac beginning. There's a lasting chewiness to each sip; a dry finish with rounded off edges, if that makes sense. I'm not a wine guy, but the grape-stained barrels here impart a lot of flavor beyond your standard vanilla/oak/tannins. Those weave their way into a proper bourbon in a spirit of cooperation rather than combat. There's just so much to unpack here, but all of it is good. If you're looking for a bourbon to sit and take your time with, Magnus should be your jam. As long as you're OK with a little cognac and sherry in the mix. Smokeye Hill Straight Bourbon Whiskey The bottle promises five years in the barrel and a 93 proof spirit -- toned down from cask strength, but still a bit stronger than your typical pour. It smells slightly spicy, with vanilla, cinnamon and a little green apple-ish fruit to it. It's sweet up front, with that apple sweet-and-sour candy vibe casting its lot from the outset. That doesn't hang over the sip, however. There's a lot lurking underneath. There's some mild spice which helps build up that pie-adjacent profile; some light clove and a little heat. The body is medium dense, but the finish still lingers gently on your tongue with a little burnt sugar to it. There's a slight acidity that helps carry things along. No burn, but a little warmth and some cutting spice that bumps up the replay value of this bourbon. That makes it valuable and versatile -- a worthy sip neat, on ice or in the occasional cocktail (but I wouldn't throw it in with just anything). The straight bourbon may not have as much cache as the well-lauded Smokeye Hill Barrel Proof. But it's also about one-third the cost of its venerated brother. That makes it a solid value -- and a fancy tasting whiskey at a reasonable price.
USA Today
09-06-2025
- General
- USA Today
Best flavored whiskeys for Father's Day, including ... salty watermelon
Best flavored whiskeys for Father's Day, including ... salty watermelon Don't overthink it. Flavored whiskeys are totally fine. Sometimes you need a break from big, barrel-influenced flavors. One of the truest pleasures in life is an occasional coffee mug filled with ice and Fireball. And though Fireball remains the oft-criticized king when it comes to mashed-up whiskey, there are several contenders for its throne. Thus, I'm kicking off our Father's Day week-long whiskey extravaganza with these gateway spirits to the harsher (but rewarding) world of bourbons, ryes and Scotches. Let's give some pre-mixed cocktails and various infused whiskeys a test drive and see what's worthy of drinking (or gifting). These are the flavored whiskeys I drank this year, ranging from forgettable to "not bad." Jack Daniel's & Coca-Cola ready-to-drink cocktails I was concerned about the carbonation in a pre-mixed cocktail. Fortunately, this can roars open with the familiar crack of a typical Coke and pours with the big, quickly dissipating head you'd expect from the unadulterated thing. I'm opting for the vanilla here, because that's always been my personal favorite. The smell off the top is more vanilla extract than vanilla syrup, owing to the seven percent alcohol by volume within. It's still appealing, but you know right away this isn't your typical midday caffeine boost. In fact, there's no caffeine at all -- reasonable, given the Kyle-shaped crater Four Loko left outside frat houses across the nation. (Which Kyle? Judging by the puka shell fragments around the rim, it was Kyle S. Services were held at the Quiksilver in the mall. Not the good one.) The first sip is boozy, but never burns. The whiskey works naturally with the vanilla, heightening the minor flavor you'd get from Jack Daniel's barrel aging. It works in sequences, going Coke-Jack-Coke, leaving you with sugary sweetness and carbonation to finish each sip. That's a bit rich, but it's also possible I'm not used to full-bodied Coca-Cola after spending the last two decades drinking whatever sugar-free version they had (I write about booze for a living, I need to conserve calories where I can). The downside is the lack of flexibility. This is a little too strong to taste primarily like Coke. It's a little too weak to taste like the cola and bourbons I'd make for myself at home. Jack Daniel's is going for a sweet spot with the greatest possible appeal and probably hit it. But there's a benefit to being able to mix your drink your way -- especially with a two-step cocktail like this. Even so, it's better than expected. The soda is full-bodied, the carbonation is crisp and the whiskey is apparent but not overpowering. Ol' Jacky D could have half-assed this one. He didn't. Five Springs Vanilla Maple Infused Bourbon The bottle is mysterious. We don't know what the ingredients are, what the origin of the infused flavors are, if there's been any color added or much else. We do get that it's 70 proof and from Bardstown, Kentucky, which is a nice start (there is a QR code on the neck. I am a lazy man, so I'm just gonna jump in instead). It smells like a fancy, boozy waffle. It tastes... like a boozy waffle. I have no idea what the aging on this is, but it's tremendously smooth and zero burn to speak of. That also means it's not especially complex. It's a scoop of ice cream on top of a warm stack of pancakes, not quite decadent but still very much leaning into its dessert roots. That sweetness is the headliner, but you get some roasted malt and a little oak later in the sip. That reminds you you're dealing with a little booze, though it doesn't feel like it clocks in at 70 proof. There's a little cinnamon lingering underneath but, yeah, the bottle promises vanilla and maple. The spirit delivers vanilla and maple. Heaps and heaps of it. It's lovely to sip over ice. It lacks the spice and snappy finish of a Fireball, but it's still an easy win. Duke & Dame Salted Caramel Whiskey I like a little salt in my whiskey. Granted, that's normally from a bit of sea spray in a coastal Scotch, but hey, I'm open minded. Same with the caramel; it's not too much of a stretch to bring these two whiskey-related flavors to the forefront. But it might be a stretch to lean heavily on them, because a little dab will do when it comes to either. The smell from the top of the pour (over ice) is like a Werther's Original hard candy. It's familiar in a 99 cent mini bottle sort of way. That's not necessarily a bad thing -- some of those cheap lil weirdos are awesome -- but that's where your mind goes. OK, so it smells... artificial. It tastes sweet up front, but the salt clocks in toward the end to help the finish clock in at not quite dry, but not as sloppy as you'd expect. There's a little warmth befitting a 70 proof spirit -- Duke & Dame doesn't hide its booze as well as some of the others on this list -- but there's nothing you'd consider a burn. That gives it utility as a change-of-pace sipper or a chilled shot. There isn't much do it besides caramel up front and a little salt in the back. But that's fine; you're not drinking it for depth and complexity. You're drinking it because it's easy and fun. That's probably not gonna impress your boss or rich friends, but it's still nice. Mash & Mallow S'mores Whiskey Well, we did it. We finally made the South Park Civil War reenactment liquor a reality. Granted, Mash & Mallow *isn't* S'mores Schnapps or 151 proof, but what possibly could be? Regardless, there's potential here -- the oaky, warm base of a bourbon could bring a little snap and balance to the sweet-on-sweet of a s'more. The smell off the top leans into this -- there's a little smoke, a little marshmallow and some graham cracker elements that... sorta come across as stale. I'm sipping this one over ice, which helps space out the big flavors within and thin out a denser spirit. And with some ice, this is actually pretty decent. There's a sweetness that lingers long after it leaves your lips, but you do get a little charred marshmallow and cracker before getting there. Despite what's effectively a blank check to dial up the boozy burn at the end in a flavored whiskey, Mash & Mallow never tastes like a 70 proof spirit. In terms of sting, it's closer to a 30 proof Rumchata than, say, a pull off a cheap Fireball knockoff. Your tolerance will come down to how much sweet you can handle -- and how much hangover you're willing to risk the next day, since I have to think this will take a ghastly toll. Mash & Mallow is a dumb idea executed smartly. It's nice to sit and sip with. It's a remarkably easy shooter. It's an easy win to bring to a tailgate. Despite all the ways this could have gone wrong, Mash & Mallow found a way to do it right. Old Smoky Whiskeys Old Smoky is best known for its moonshine, but the Tennessee-based distiller is honing in on that Fireball market for chilled shots that don't really taste like whiskey. I gave three of their new-ish offshoots a try, to varying effect. Salty Watermelon: The mint chocolate chip cream was the first Ole Smoky I drank -- passed around as a chilled shot during March Madness. But salty watermelon got the call to be the first one I reviewed because, well, salty watermelon. That's a hook right there. A whiskey that tastes like a summer cookout? Alright, I'm in. I'm drinking this (and all of these) over ice. With all respect to Ole Smoky, I feel like this lovely bottle does not clamor for the strict adherence of drinking it neat. Even with the ice, it smells absolutely potent with watermelon candy odors and a nice little ring of brine. It's incredibly appealing. And, yep, this is like drinking candy. The watermelon washes out any of the oak or mash. Which is fine, because the label assures me the lovely mahogany of the bottle is the result of caramel coloring. So that artificial flavor is doing a lot of work, but it's not like you didn't know what you were getting into. You're drinking salted watermelon whiskey from a moonshine company. There's a little harshness underneath, but that slips away under the distinct impression you're drinking a thin, boozy Jolly Rancher. That is a compliment. It is not good, but it is great. Salty Caramel Well, this one smells half like melted Snickers and half like... well, some off-brand flavored booze mini bottle I crushed in college or far too long after college to proudly admit. It's aggressively chemical and sweet. There's a bit of a maple syrup/antifreeze vibe that wafts through the room. It's a lot. Even with ice, it's a bit syrupy. With the caramel in tow there's a certain melted ice cream vibe in play. Which would probably go great in a big, boozy shake. On the rocks, it's overpowered and much less enjoyable than the salty watermelon. You start off with some low key sugar (substitute). Then, wham, that's a lot of caramel flavoring all at once. It's like pouring the crumbs from a box of Fiddle Faddle into your mouth, except with a little boozy aftertaste. It's probably fine as a shot, but might be a tough mixer in anything but a dessert drink. Mint Chocolate Chip Cream I love a good, dumb dessert shot. Living in Wisconsin has led me to Travis Hasse's pie liquors (which originated at the Missouri Tavern, one of the best bars in the state). This one, pouring thick out of the freezer and in need of refrigeration after opening, lends all the promise of melted ice cream. It smells like a two scoop cone dropped on the sidewalk on a hot summer day. Before the ants arrive, naturally. The first sip is, yep, melted ice cream. There's a little bit of spice toward the end, but nothing that would really tip you off to the booze inside until you get to a slightly warm aftertaste. It's minimal -- this is a 35 proof spirit, after all -- but it's there. The drink is dense and sweet and, honestly, a lot. That's a plus if you're looking for a quick dessert shot or adding it to a shake. In a cocktail it's a tougher sell. That aftertaste coats your tongue with sugary sweetness and artificial flavor, weighing you down afterward. If you've got a sweet tooth? It's probably not a problem. But it's a lot to handle as a sipper.
Yahoo
06-06-2025
- Entertainment
- Yahoo
Family Guy's Seth MacFarlane turns to alcohol to deal with stage fright: 'I definitely get nervous'
Seth MacFarlane "definitely gets nervous" before a performance. The 51-year-old star is best known as the creator of the long-running animation series 'Family Guy' but has also released eight studio albums during his career and admitted that he has previously had to turn to alcohol to cope with stage fright. Speaking on 'CBS Sunday Mornings', when asked if he sees himself an introvert, he said: "Oh hell, yeah! I don't even wanna be here! No, I'm just kidding! "I think I had, like, four Scotches before I walked out on stage at the Oscars. I do get...I definitely get nervous." After graduating with a degree in animation from Rhode Island School of Design, Seth was all set to study a graudate programme in musical theatre but was then suddenly recruited to work on the carton series 'Johnny Bravo' 'Cow and Chicken' and 'Dexter's Laboratory' for Hana-Barbera so jumped at the chance, but admitted there was a his signature creation may never have come to fruition at all. He said: "My sister at the time was going to the Boston Conservatory of Music for musical theatre. She has a beautiful singing voice. I had gotten it into my head that I was going to go to grad school for musical theatre as well, so I applied and got in and was all set to go for their grad programme, but then I got this offer from Hanna-Barbera to come do an animated short for a series they were doing so I just had to take it and I moved out to California. "There was an incident there where I could have diverged into a completely different career and never even thought about something called 'Family Guy'." Seth also voices the roles of Peter, Brian and Stewie Griffin on 'Family Guy' and admitted that after more than 25 years on air, he has now begun to "analyse" the near-the-knuckle comedy in the programme in a way he hasn't done so before. He said: "When I started the show, my attitude was 'It doesn't matter, none of it matters. Let's do it...' and now that I'm older, I look back at the shows that we've done and think it's a little more complicated than that. "Comedy and jokes do have an impact. I have to figure out a way to maintain what the show is, and maintain this thing that people love but at the same time recognise that I am analysing it now in a different way than I did when I was younger."
Wall Street Journal
31-01-2025
- Health
- Wall Street Journal
アルコール業界が依存するヘビードリンカー
ビールや蒸留酒の広告には大抵、「責任を持って飲みましょう」という注意書きが入っている。それでもアルコール業界は、公衆衛生当局が安全だとする量以上に飲む人たちに依存している。 株式調査会社バーンスタインが2023年に発表した分析によると、米国のアルコール販売量の推定90％は成人の5分の1が消費している。 Most ads for liquor or beer include a reminder to 'drink responsibly.' Still, the alcohol industry depends on people who drink more than public-health officials say is safe. A fifth of adults account for an estimated 90% of alcohol sales volumes in the U.S., according to an analysis published in 2023 by equity research firm Bernstein. 'Heavier drinkers are obviously where the money is,' said Philip Cook, a professor emeritus at Duke University whose 2007 book, 'Paying the Tab,' was among the scientific studies analyzed by Bernstein. That dependence has become a greater risk to companies as the U.S. government considers putting cancer warnings on alcohol packaging and lowering the recommended limit of drinks a day that people can safely consume. The industry's sales are declining because of consumer health concerns, expanding legalization of cannabis, the use of GLP-1 drugs such as Ozempic and a generational shift toward less alcohol consumption. That leaves beer, wine and spirits companies more reliant on people like Kevin Turner. 'People know alcohol is bad for you, that it can be addictive. People understand that,' said Turner, 39 years old, of Orlando, Fla. 'It is poison. It is delicious poison, but it is absolutely poison.' On weeknights, Turner enjoys a couple of glasses of liquor from his home bar, which includes a dozen Scotches, as well as other whiskeys, bourbons, rums, gins and liqueurs. On weekend evenings, he often meets up with friends at a local bar for three or four beers. Turner, a former smoker, said he is confident he could stop drinking if he wanted to, but a cancer warning label or a revision to the federal dietary guidelines wouldn't immediately change his habits. For nearly three decades, the guidelines have said it is safe for men to have a maximum of two drinks a day and for women to have one. A standard drink measure in the U.S. is equivalent to 12 ounces of beer, five ounces of wine or 1.5 ounces of distilled spirits. Alcohol-industry veterans say they are aware of the loyal customers but don't market to them. 'In any category, especially in alcohol, the industry is very concerned about overconsumption,' said Ann Mukherjee, the former North America chief at Pernod Ricard who introduced an Absolut Vodka marketing campaign addressing the role of alcohol in sexual assault. The alcohol industry, she said, would prefer to 'be less reliant on just a small group driving a majority of consumption. They don't think this is healthy for their own business, sustainability of the category, and for their own consumers.' Today, federal rules require alcohol labels with warnings about drunken driving and drinking during pregnancy, as well as a general warning that alcohol 'may cause health problems.' Beer, wine and spirits makers have corporate responsibility programs aimed at curbing underage drinking and impaired driving. And they try to avoid being seen as encouraging heavy drinking. Industry insiders say they spend more time worrying about how to attract new customers than retaining their old ones. It is hard to pinpoint how much people drink because people often underreport their own consumption. According to survey data from the Centers for Disease Control and Prevention, 6% of American adults say they drink enough to meet the agency's definition of heavy drinking: at least 15 drinks a week for men and eight drinks for women. Bernstein's 2023 analysis put the figure much higher, finding that people who consume more than 14 drinks a week represent as much as 20% of adults in the U.S. Federal guidelines on alcohol consumption could change this year in an update by the Agriculture and Health and Human Services departments. A report issued this month to inform the new guidelines found that for both men and women, one drink a day increases the risk of death from alcohol-related illnesses and injuries. The link between alcohol consumption and cancer risk has been established for at least seven types of cancer, including breast, colorectum, esophagus, liver, mouth, throat and voice box, according to the surgeon general. Alcohol consumption is the third leading preventable cause of cancer in the U.S., after tobacco and obesity. The alcohol industry generally acknowledges that heavy drinking increases the risk for several types of cancer, and the industry acknowledges that some studies have linked moderate drinking with increased breast-cancer risk. But industry groups also say that alcohol consumed in moderation can be part of a healthy lifestyle for some people. Industry lobbyists are fighting to prevent any changes to the federal guidelines, arguing that the risks are already known and that the government should take into consideration a recent report showing that moderate drinking lowers mortality rates. The discussion around the cancer risks of alcohol adds pressure to an already struggling industry. Shares of Constellation Brands plummeted this month after the company reported lower-than-expected beer sales and a $2.25 billion write-down on its wine and spirits business. The company—which makes Modelo Especial beer, Meiomi wine and Casa Noble tequila—lowered its sales and profit forecasts. Spirits maker Diageo has warned that it is facing weak consumer demand. And distillers in Kentucky are feeling pain as America's bourbon boom comes to an end, leaving them with a glut of barrels. Jack Daniel's maker Brown-Forman last week said it would cut about 12% of its workforce, or roughly 648 jobs. These trends could make the alcohol industry's reliance on its most ardent fans more acute—and more fraught. Tara Prinzivalli, 45, who lives in Staten Island, N.Y., drinks two or three glasses of wine nearly every evening at home or with her neighbors across the street. Prinzivalli, who prefers pinot grigio and Malbec, works as a radiation therapist treating cancer patients. She said a warning label about links between cancer and alcohol wouldn't prompt her to cut down. 'Cancer is not something I think about with wine,' Prinzivalli said. 'Maybe I love it too much or am just naive.' Write to Laura Cooper at
