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Fever-Tree Unveils Fever-Tree Distillers Cola
NEW YORK, N.Y. Fever-Tree, the world’s leading producer of premium mixers, which has set a new standard for quality and innovation by crafting the finest mixers to complement the finest spirits, announced Fever-Tree Distillers Cola for Summer 2021. Designed for mixing with the finest rums and whiskeys, the new expression is available nationwide at top bars, restaurants and hotels, as well as spirits retailers such as Total Wine & More, online via Kegworks or on-demand at iconic regional liquor stores, such as Pink Dot and Binny’s (MSRP: $4.99/6.8 fl. oz. 4-pack).
In the same way Fever-Tree revolutionized tonic water for gin, ginger for vodkas and sodas for tequilas by sourcing the highest quality, natural ingredients, Fever-Tree Distillers Cola will do justice to the premium whiskeys and rums with which it has been designed to mix. Made with the care and attention to detail with the most acclaimed distillers in mind, Fever-Tree D
Lost Lantern Adds 5 New Single Cask American Craft Whiskeys
Lost Lantern Adds 5 New Single Cask American Craft Whiskeys
Independent American whiskey bottler Lost Lantern is a up and comer in sourcing from some of the better craft whiskey distillers across the country. To date they’ve released a well received vatted malt (a blend of various American single malts) and a number of single cask expressions. They’ve now recently added five more single cask offerings as well.
The Lost Lantern Spring 2021 release of limited edition single casks, according to those behind it, focuses upon whiskeys representing “three rapidly emerging regional styles: Southwest single malt from Whiskey Del Bac, Texas bourbon from Balcones and cool climate/Northeastern rye from New York Distilling Co.” Of special note, it is said, is “a triad of casks (#5, #6, #7) from Arizona’s Whiskey Del Bac. Lost Lantern Co-Founders Nora Ganley-Roper and Adam Polonski specifically chose this trio to highlight
Meet the Creators Who Make Craft Whiskey Possible
Heidi Korb and her father, Russ Karasch, provide craft distillers with custom barrels from Black Swan Cooperage. (Photo by Peter Garritano)
“Folks in the craft spirits industry are looking to make differentiated products,” says Dave Green, president and CEO of
Skagit Valley Malting in Washington. “You can’t do that with commodity ingredients.” Green supports small-scale distillers, valuing flavor over yield, with locally grown grains like Obsidian, an exotic barley variety originally from Egypt, and Skagit white club wheat, introduced to the Pacific Northwest from Spain in the 1700s.
Green’s customers include forward-thinking whiskey makers like
The Grain Reaper: Pedersen Farms
Rick Pedersen of Pedersen Farms grows heritage grains and processes them using this antique fanning mill. (Photo by James Farrell
)
Rick Pedersen is a very patient man.
Case in point: Horton rye, an extra-spicy
heirloom rye that he cultivated from a small envelope of seeds from Cornell’s College of Agriculture and Life Sciences for a project with
New York Distilling Co. in Brooklyn. Co-owners Allen Katz and Tom Potter approached Pedersen, seeking an heirloom rye with New York ties for their rye whiskey. From that first contact to mashing took seven years, as the few seeds they started with had to be planted, harvested, and repopulated over and over to obtain enough grain to mash and distill.