Latest news with #distilling


Forbes
23-07-2025
- Entertainment
- Forbes
The Best American Whiskeys—According To The New Orleans Spirits Comp
Glass of whisky with ice, sitting on the American Flag. getty American whiskey is experiencing a thrilling renaissance—an era defined by innovation, experimentation, and a revival of classic styles. Distillers across the country are embracing bolder grain bills, alternative cask finishes, and regional identities to craft whiskeys that rival the complexity and character of the world's finest spirits. This year's top-scoring whiskeys showcased the category's remarkable diversity—from fruit-laced corn whiskeys and cask-strength Tennessee whiskey to American single malts. Nowhere is this creative momentum more evident than at the 2025 New Orleans Spirits Competition (NOSC). Held in conjunction with the renowned Tales of the Cocktail festival, the NOSC brought together a distinguished panel of judges and a global slate of entries, reaffirming its status as a premier stage for the best in contemporary distilling. Crafted in Waco, Texas, Balcones Lineage is a bridge between traditional Scotch-style single malt production techniques and the bold influence of Texas terroir. The whiskey is made from a blend of Scottish Golden Promise and Texas-grown barley and is aged in a combination of virgin and refill oak barrels under the intense Texas climate. This whiskey was picked as Best in Class Whiskey at the 2025 NOSC. The whiskey features aromas of sweet, cooked malt/cereal, apple, toasted oak, apricot, and a faint mineral note. It's rich and malty on the palate, showcasing flavors of dried dark fruit, nutmeg, roasted pecan, malted milk, and baking spices with a balance between sweetness and oak dryness. The finish is long and drying with gentle tannins, cocoa, cooked grain, and stewed orchard fruit. Starlight Distillery, located on the Huber family farm in southern Indiana, blends six generations of agricultural heritage with small-batch whiskey production. Their blackberry-flavored whiskey is part of a broader range of fruit-infused spirits, crafted using fresh local produce and aged bourbon or corn whiskey as a base. The whiskey features aromas of fresh blackberry jam, accompanied by notes of vanilla, honey, and hints of baking spices. It's rich and flavorful on the palate, with flavors of ripe blackberry compote, sweet corn whiskey, and subtle notes of clove and cinnamon. The natural fruit character is vibrant without being overly sweet. The finish is medium length, with a lingering blackberry tartness, seasoned oak, and a whisper of caramel. Uncle Nearest is a tribute to Nathan 'Nearest' Green, the formerly enslaved man who taught Jack Daniel the art of whiskey-making. The brand has quickly become one of the most awarded in American whiskey, particularly renowned for its single-barrel releases, each offering a unique character. Batch 3633 is drawn from a hand-selected cask, bottled at cask strength. The whiskey is bold and complex, featuring aromas of brown sugar, ripe banana, saddle leather, and toasted marshmallow. It's full-bodied and spicy on the palate, showcasing flavors of caramel, molasses, dark chocolate, cinnamon, and toasted oak. A touch of stone fruit emerges mid-palate. The finish is long, sweet, and powerful with lingering notes of wood spices, dried tobacco leaf, char, smoke, and a peppery close. Glass of American whiskey on the rocks sitting on an old wooden barrel. getty Heaven Hill Distillery, Mellow Corn Bottled-in-Bond Corn Whiskey, 50% ABV, 750 ml. $21 Mellow Corn is a cult classic among whiskey aficionados. Produced under the Bottled-in-Bond Act, this 100-proof, straight corn whiskey must be at least 80% corn and aged in used oak barrels. It's an old-school American whiskey, inexpensive yet flavorful and robust. The whiskey features aromas of sweet corn, vanilla custard, apple, and a hint of sourdough. It's creamy yet robust on the palate, showcasing flavors of buttered popcorn, toffee, fresh oak, banana, and lemon zest with an underlying, cooked, grain-forward richness. The finish is medium and slightly spicy with lingering notes of cornmeal, caramel, and charred wood. Stranahan's Diamond Peak, Barrel-Finished American Single Malt, 45% ABV, 750 ml. $80 Stranahan's, based in Denver, Colorado, was one of the first distilleries to pioneer the American single malt movement. This Diamond Peak expression is a limited-release bottling, crafted from 100% malted barley and finished in Caribbean rum casks. The exact finish varies from year to year by batch, adding an extra layer of intrigue. The whiskey boasts aromas of toasted malt, dried fig, cocoa, and vanilla, complemented by subtle notes of molasses and tropical fruit. It's bold and silky on the palate, showcasing flavors of dark chocolate, cherry cordial, espresso, tropical fruits, spice box, a hint of smoke, and toasted oak. The finish is long and fruity, with lingering notes of pepper, seasoned oak, tropical fruits, and cocoa. The 2025 NOSC highlighted the extraordinary breadth and quality of American whiskey today. Heritage brands continue to honor tradition while pushing the envelope, and craft distillers are fearlessly reimagining what whiskey can be—one barrel at a time. Whether through the lush depth of a rum cask finish, the raw power of single barrel Tennessee whiskey, or the layered elegance of an American single malt, these winning expressions reflect a category that is evolving with confidence and creativity. The future of American whiskey is not only bright—it's bold, boundary-breaking, and brimming with flavor. More From Forbes


Irish Times
17-07-2025
- Business
- Irish Times
Killarney Brewing and Distilling staff told operations to cease
Killarney Brewing and Distilling (KBD) has told staff it will cease operations. The Kerry-based company, which has been in examinership, informed workers on Thursday, according to a source familiar with the business. The case tied to the firm's examinership is expected before the High Court on Friday. A spokesman for the examiner declined to comment ahead of the court appearance. More than 50 jobs were at stake when the 'asset rich' but cash poor business entered examinership in April. READ MORE Ms Justice Marguerite Bolger originally appointed Deloitte's James Anderson as interim examiner on April 17, and later as examiner, in the aftermath of a failed bid to secure US investment. The examinership, which gave the business court protection for 70 days, was later extended. Barrister Declan Murphy, who appeared for the company in April, told the court that the company was currently asset rich but cash-flow insolvent and required the protection of the court from its creditors and the appointment of an interim examiner. He said the parent company owned seven other companies and boasted the largest independent brewery and visitor centre in Ireland. In a statement at the time, KBD said it had 'endured unprecedented challenges during and following the COVID-19 pandemic' as a result of 'surging raw material costs, significant supply chain disruptions, delays in opening the Fossa distillery, whiskey inventory supply gluts, and broader geopolitical uncertainties'. 'Collectively, these issues have placed significant pressure on the business and negatively impacted both revenue and profitability,' the brewery and distillery said. 'Earlier this year, KBD reached a preliminary agreement to merge with a US-based strategic partner. Unfortunately, that partner recently made the decision not to proceed with the transaction.' The brewery said examinership was the 'most viable path' for the company, in order to 'safeguard employment, stabilise operations in the medium to long term and secure a sustainable future'. Founded by local businessmen Tim O'Donoghue, Paul Sheahan in 2013, the parent company of the group has not filed accounts since 2023. In its more recent filings with the Companies Registration Office, the company reported a turnover of more than €2 million for 2022. The business lost €1.61 million in 2022 and had accumulated losses of €4.15 million.


Forbes
21-06-2025
- Business
- Forbes
Icons Of Whiskey: Jacob Beam's Bourbon Dynasty
The Beam range of American whiskeys Photo, courtesy James B Beam Distilling Company Jacob Beam, the founder of what eventually became the James B. Beam Distilling Company, stands as a legendary figure in American whiskey history. His spirit of persistence and craftsmanship continues to shape the bourbon industry today. Now owned by Suntory Global Spirits, Jim Beam remains one of the most recognized names in whiskey worldwide. Below is a closer look at Jacob Beam, an Icon of Whiskey, and the distilling empire he built. Jacob Beam, founder of the Beam whiskey dynasty Photo, courtesy James B Beam Distilling Company Jacob Beam was born on February 9, 1760, to Nicolaus and Margaretha Boehm in Bucks County, Pennsylvania. The Boehms were German immigrants with deep farming roots who later anglicized their name to Beam. Growing up on the family farm, Jacob developed a strong work ethic and a keen understanding of farming—skills that would serve him well when he began making whiskey. In the 1780s, Jacob moved to Kentucky, settling near Hardin's Creek in what is now Hardin County. There, he set up a farm and a gristmill. Kentucky's fertile soil, plentiful corn, and easy access to the Ohio River made it a perfect place to distill whiskey. Jacob later moved to Bardstown, which was fast becoming a center for distilling—a reputation it still holds today. Although the Beam family lived in Bardstown, they never operated a distillery there. In 1854, the original distillery was relocated to nearby Nelson County, capitalizing on new railroad connections. After Prohibition, the distillery was rebuilt in Clermont, where it remains to this day. Jacob Beam began distilling whiskey in 1795. His early product—a corn-based whiskey—laid the groundwork for what would become bourbon. Initially, the whiskey was for local sale, but demand quickly grew as its quality was recognized. By the early 1800s, he was selling his whiskey as "Old Jake Beam Sour Mash." That brand would eventually evolve into the Jim Beam known today. Jacob Beam's Impact on Bourbon Jacob's success rested on careful craftsmanship. He blended corn, rye, and barley malt to produce whiskey that was smoother and sweeter than many local spirits of the time. That mash bill eventually became the template for bourbon. He aged it in charred oak barrels—a practice that would become standard for bourbon makers everywhere. His focus on refining recipes and scaling up production while maintaining high quality set the Beam family on a steady path to success. Some of Beam's Master Distillers over the company's history Photo, courtesy Jim Beam/Whiskey University Generations of Beam Distillers When Jacob Beam died in 1834, his son David Beam took over. David expanded operations and eventually handed the reins to his son, David B. Beam, who moved the distillery to Nelson County to benefit from rail shipping. That move helped Old Tub, a Beam whiskey, become one of the first nationally known bourbon brands. Eventually, David B. Beam's son, James Beauregard Beam—Jacob's great-grandson—rebranded the whiskey under his name, 'Jim Beam,' honoring the family legacy and ushering in a new era of recognition. When Prohibition struck in 1920, production halted, although limited sales of 'medicinal whiskey' were allowed to continue. Although the Beam distillery didn't have one of the original medicinal whiskey permits, the government later granted a license as supplies dwindled. Operating under the American Medicinal Spirits name, the Beam family continued limited production, preserving their whiskey-making know-how through the dry years. After Prohibition ended in 1933, James B. Beam rebuilt the distillery in Clermont, not far from his Bardstown home. By the 1940s, the brand had experienced rapid growth and established a global presence. In 1945, the company was acquired by Harry Blum, a Chicago-based spirits merchant. It was later sold, in 1967, to American Tobacco, which subsequently changed its name to American Brands in 1969 and later to Fortune Brands. In 1987, the Jim Beam acquired National Distillers, In 2011, Fortune Brands spun off its spirits business as a separate publicly traded company called Beam Inc. The company focused entirely on the whiskey and spirits portfolio, including Jim Beam, Maker's Mark, Knob Creek, and other brands. In 2014, Beam Inc. was acquired by Japan's Suntory Holdings for $16 billion—one of the biggest deals in spirits industry history. The company has had nine Master Distillers over its history: Jacob Beam (1795–1834), David Beam (1834–1854), David M. Beam (1854–1894), James B. Beam (1894–1947), T. Jeremiah Beam (1946–1977), Fred Booker Noe II 1960s–1992, Jerry Dalton (1998–2007), Fred Noe (2007–present), and Freddie Noe (2022–present, as co-Master Distillers). The James B Beam Distilling Company Photo, courtesy James B Beam Distilling Company The Role of the Noe Family The Noes are an old Kentucky family with deep roots in the same region where the Beam family settled. They were farmers and distillers, and over generations, they intermarried with the Beam family. The most famous Noe connection is through Booker Noe (Frederick Booker Noe II), one of the legendary master distillers in modern bourbon history. Jim Beam's daughter, Margaret Beam Noe, married into the Noe family. Her son, Booker Noe, was Jim Beam's grandson. He carried both family lines and became the 6th-generation master distiller. Booker's son, Fred Noe, and his grandson Freddie Noe are the current master distillers at Jim Beam. As Beam descendants, they've continued the family's role in running and shaping Jim Beam's distilling operations for the past century. The Noe name is as central to Beam's distilling legacy as the Beam name itself. Booker's Bourbon, named for Booker Noe, is part of this family's innovative imprint on the modern bourbon world. Beam Distilling Today Now under Suntory Global Spirits, the company still honors the values Jacob Beam instilled: quality, innovation, and true bourbon craftsmanship. Beam Suntory owns a portfolio that includes Jim Beam, Maker's Mark, Knob Creek, and other iconic names. Today, Jim Beam remains one of the best-selling bourbons in the world—a testament to the vision Jacob Beam sparked in the late 1700s along Hardin's Creek. Jacob Beam's legacy as a trailblazer of American bourbon endures, making him a true Icon of Whiskey. Though ownership has changed hands over the years, the commitment to craft, quality, and family tradition he began remains the backbone of Beam's success and a cornerstone of the whiskey world. The Icons of Whiskey is an ongoing series that highlights the leading historical personalities in the whiskey industry worldwide. More From Forbes Forbes America's Top Bourbon, According To The International Wine & Spirit Competition By Joseph V Micallef Forbes America's Best Bourbon, According To The American Distilling Institute By Joseph V Micallef Forbes The Top Bourbons From The 2025 San Francisco World Spirits Competition By Joseph V Micallef

Yahoo
06-06-2025
- 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
Loch Lomond Group Acquires The New York Distilling Company
The bar at the New York Distilling Company, which has just been acquired by the Loch Lomond Group. The Loch Lomond Group (LLG), a Scottish distilling company known for its wide portfolio of award-winning whiskies and spirits, has announced its acquisition of the New York Distilling Company (NYDC), based in Brooklyn, New York for an undisclosed sum. The move marks LLG's entry into American whiskey production and adds a new dimension to its existing range of premium spirits. NYDC co-founders Allen Katz and Tom Potter will stay with the company, operating in continued leadership roles. The acquisition includes NYDC's full suite of whiskey and gin brands, with a particular emphasis on the Jaywalk Rye Whiskey line, which is produced using Horton Heirloom Rye—a rare grain with historical ties to early American distillation. LLG plans to invest in NYDC's distillation and visitor experience facilities and will use its international distribution network to support the U.S.-based distillery's expansion efforts, and also make further inroads into the U.S. market through its partnership with distributor and importer Foley Family Wines and Spirits. New York Distilling Company co-founder Allen Katz Founded by Allen Katz and Tom Potter in the late 1990s, the New York Distilling Company was born out of Katz's deep interest in classic American spirits, cocktails and gin. His decision to start building a distillery was the result after years of travel and immersion in a wide variety of international food and drink traditions, especially a formative visit to a well-known English gin distillery: 'The paramount visit for me was a trip to Plymouth gin in southern England,' he said. 'If I may be very direct, it was my holy s*** moment - an urban distillery right there in the middle of a city, and I couldn't concentrate. We were there for an educational excursion with a group of bartenders and journalists, and all I could think about was 'a distillery in New York City, a distillery in New York City'. How could perhaps this be made possible?' Now, the company produces both gin and rye whiskey but is prioritizing the latter by reviving Horton Rye, a rye varietal that was once commonly used in New York State during the 17th and 18th centuries but had fallen out of cultivation. In 2015, Katz and his team acquired just ten seeds from Cornell University's seed bank. 'We got from Cornell 10 seeds. Literally, it's not a made-up number…we now have nearly 15 years later, perpetual crop rotation of 250 acres of this one unique historic and antique variety of American rye,' Katz said. Horton Rye differs markedly from standard varieties. 'The head of the grain is only a third of the size of conventional rye... the sugars are going to be concentrated in a relatively small number of seeds,' Katz explains, illustrating the grain's unique flavor characteristics. 'The astounding detail of this variety of Rye is some concentrated flavours and aromas that I would put on a tropical scale'. NYDC's flagship Jaywalk Rye line includes multiple expressions, including bonded and 100% heirloom versions, all produced with Horton. Slowly, it is increasing the amount of spirit made for whiskey production compared to its gins, which include its Dorothy Parker American Gin and Perry Tot's Navy Strength Gin. Brooklyn's New York Distilling Company For the Loch Lomond Group, the acquisition is part of a broader strategy to diversify its offerings and expand in key international markets, an impressive gamble amidst uncertain sales of whisky around the world and American-imposed tariffs on whisky from across the pond. The group also recently announced a new distillery and visitor centre in Luss, Dumbartonshire, in addition to steadily increasing its international presence with brands such as Loch Lomond Whiskies, Glen Scotia, and Ben Lomond Gin over the years. Bringing NYDC into its stable enables LLG to enter the American whiskey market with a well-regarded, established producer. It also allows NYDC to scale its operations and reach wider audiences through LLG's distribution channels. 'How do we get ourselves into a more significant orbit?' Katz remarked when asked about why he decided to work with LLG. 'One of the critical linchpins of working with Loch Lomond is that the network they have has those people in place for us to share our story'. Andy Jack, LLG's Group Head of Whisky Marketing, highlighted the natural fit between the two companies. 'What Allen and the team at NYDC were looking for was almost the perfect mirror of what we were looking for, which is somebody that can help us supercharge our business in the U.S.' Jack also believes LLG is uniquely placed to take advantage of changing international markets: 'Part of this is de-risking global supply chains. We can help with that…we're probably slightly better placed to be agile and flexible and take advantage of some of the opportunities that are coming up'. In theory, the acquisition will allow each side to focus on its strengths: LLG brings scalability, global logistics, and market access, while NYDC contributes a distinctive product range rooted that draws on American tradition to create spirits that have become known for their quality. This is therefore a calculated step forward for both LLG and the New York Distilling Company. With the deal now in place, both companies hope to continue building their legacies—one steeped in Scottish whisky tradition and innovation, the other rooted in the celebration and rediscovery of historic American rye.