Traditional recipes

Will Whiskey Become the Bestselling Liquor in America?

Will Whiskey Become the Bestselling Liquor in America?

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

For the first time ever, statistics suggest the possibility that whiskey will eventually outsell vodka in America. Sales of whiskey by volume grew 6 percent in 2013, while vodka sales by volume declined 1 percent (with volume sales of the world's best-selling spirits brand of any kind, Smirnoff vodka, declining 7 percent in the last half of 2013 alone). $5.6 billion in the 2013 U.S. market), but so far vodka is still way ahead in volume sales — moving 65.9 million nine-liter (12-bottle) cases in 2013, vs. whiskey's 52.8 million.

But, says Mikael Mossberg, CEO and co-founder of Distiller, the world’s only online whiskey companion and recommendation engine, "The popularity of whiskey has grown tremendously to the point where it is on track to outsell vodka in America for the first time in almost a decade." He adds that, “However, navigating the massive amounts of options, regions, styles, and flavor profiles can be a daunting task for a beginner or even well-rounded whiskey connoisseur."

Now, in an exclusive report, Distiller has compiled statistics about America’s favorite and most popular whiskey brands. And no, Johnnie Walker and Jack Daniel's did not make the list. According to Distiller’s statistics, derived from hundreds of thousands of Distiller users and whiskey enthusiasts, the highest-rated whiskey of all time is the Pappy Van Winkle 20 Year, with an average rating of 4.76. This is no surprise, considering Pappy Van Winkle is known as the “godfather of whiskey.”

In other categories, the whiskey that was most added to whiskey lovers’ personal collections was the Lagavulin 16, a single malt Scotch whisky, and it was also voted the most popular Scottish whisky overall. The most popular American whiskey in Distiller users’ collections was Maker’s Mark, and the most popular Irish whiskey was the ever-popular Jameson.

Here is the full list of top 10 rated whiskies on Distiller:

Pappy Van Winkle 20 Year

Midleton Very Rare

George T. Stagg Bourbon (Fall 2013)

Pappy Van Winkle Family Reserve 15 Year

Four Roses 125th Anniversary Bourbon

Pappy Van Winkle 23 Year

The Macallan 25 Year

William Larue Weller Bourbon (Fall 2013)

The Balvenie Portwood 21 Year

The Macallan 18 Year

The foul bootleg liquor of Prohibition gave us today’s craft cocktails

With America in the middle of a flourishing craft beer and craft spirits movement, it’s easy to forget that Prohibition was once the law of the land.

One hundred years ago, on Jan. 16, 1919, Nebraska became the 36th of the country’s 48 states to ratify the 18th Amendment, reaching the required three-fourths threshold.

The law forbid the production of beverages that contained more than one-half of 1% alcohol. Breweries, wineries, and distilleries across America were shuttered. Most never reopened.

Prohibition may be long dead, but the speakeasies and cocktails it spawned are still with us. Much of the era’s bootleg liquor was stomach-turning. The need to make this bad alcohol drinkable—and to provide buyers a discreet place to consume it—created a phenomenon that lives on in today’s craft cocktail movement and faux speakeasies.

For better or worse, Prohibition changed the way Americans drank, and its cultural impact has never really gone away.

Best Overall: Basil Hayden’s Dark Rye

Almost decadently rich, this unique rye whiskey is a blend of Kentucky rye, Canadian rye from Basil Hayden's Alberta-based distillery, and a touch of California-made port, which gives it undertones of dark fruit flavors. This isn't your typical rye, but it's still great for sipping on its own or stirring into a cocktail like a Boulevardier or Manhattan. Easy-drinking as it is, this bottling still harbors rye’s signature spice, though it leans more into the holiday spice category than black pepper. Whether you’re new to rye whiskeys or a seasoned rye drinker looking to branch out, this is the bottle to consider.

The Best Whiskeys in Every State Right Now

A whole lot of people think bourbon can only legally be made in Kentucky. That's not true. But the oft-repeated myth shows how indelible the relationship between Kentucky and whiskey is, a relationship that dates back to Alexander Hamilton and a despised whiskey tax that drove distillers from the mid-Atlantic region to the friendlier Southern state.

The absolute best whiskey in America still comes out of Kentucky, whether you believe it is Pappy Van Winkle, George T. Stagg, or perhaps a more offbeat selection. Likewise, Jack Daniels is, if not the best, the most famous whiskey in America, and the best-selling too. Jack has stamped Kentucky's neighbor to the south, Tennessee, as another state uniquely linked with the good stuff.

What about whiskeys from other states? Are any worth a damn?

But what about whiskeys from other states? Are any worth a damn? There are now around 2,000 distilleries in America, at least one in each state. As this "craft" micro-distilling boom is only about a decade old, many of today's companies have not yet had the time (or resources) to create a good whiskey. Furthermore, some craft distilleries don't produce their own whiskey. Instead, they use the same "sourced" juice, usually courtesy of a giant factory called Midwest Grain Products (MGP) in Indiana, and simply slap their own label on the bottle. We won't count those whiskeys for our purposes.

So can any of these smaller outfits that actually distill their own product one day help their state wrest the long-held whiskey crown from Kentucky and Tennessee? The search for the next great American whiskey begins in 2019 with the best distilleries in the 47 states, plus D.C., that aren't Kentucky, Tennessee, or Indiana.

Note: Most of these bottles are in the $40&ndashto&ndash$60 range.

The Best of the Best

These distilleries are the ones likely to cause Kentucky's "Bourbon Trail" to veer out-of-state. Most were founded in the 2000s, and many focus on more atypical whiskeys, like hopped, fruited, or finished. They all make undeniably delicious bourbons, ryes, and even single malts. The following 10 are ranked by quality.

1. WashingtonWestland

City: Seattle
Founded: 2010
Distribution: national

For the longest time, Westland was the independently owned "little guy" making the absolute best whiskey in America. Unlike most U.S.-based micro-distilleries that focus on bourbon, it set its sights on single malts. And, they were all quite good&mdashmature, refined, yeasty, and flavorful&mdashwhether it was Westland Peated or Garryana, produced using barrels made from a unique local oak tree. In 2016, Westland was acquired by French drinks giant Rémy Cointreau, so it is no longer the independently owned underdog. It is still the best non-Kentucky/Tennessee/Indiana whiskey in America.

2. TexasBalcones

City: Waco
Founded: 2008
Distribution: Texas, Illinois, California, and the tri-state area

Balcones was perhaps the first distillery to be the toast of the micro-whiskey world, back when the legendary Chip Tate helmed the Waco enterprise. Tate left under a cloud of investor squabbling in 2014, and Balcones lost some luster in the press, but it is still producing world-class stuff. Well, of course it is&mdashits unique whiskeys like True Blue, distilled from blue heirloom corn, and Brimstone, smoked from sun-baked scrub oak, are based on Tate&rsquos recipes. And Balcones continues to innovate and produce world-class stuff on its own accord. (Tate now runs his own joint down the highway, which surely makes you wonder whether it will become Texas&rsquos best whiskey distillery one day.)

3. WyomingWyoming Whiskey

City: Kirby
Founded: 2009
Distribution: national

You might not be too optimistic the first time you encounter Wyoming Whiskey, what with its bland name and simple packaging. The first batches of wheat whiskey from this joint weren't too swell either. But once it had enough juice to produce a five-year-old product, the distillery started killing it. Nowadays, it makes barrel-strength and high-rye products, and 2017&rsquos Double Cask (finished in Pedro Ximenez sherry barrels) was its best whiskey yet. In September of last year, the company formed a &ldquostrategic partnership&rdquo with Edrington, the spirits giant best known for its scotch portfolio.

4. CaliforniaCharbay

City: St. Helena
Founded: 1983
Distribution: regional

One of the most advanced micro-distilleries in the game is this Napa Valley outfit started by a European expat who wanted to make grape brandy. Today, Charbay produces wine, tequila, vodka, rum, walnut liqueur, and some of the more interesting whiskeys in the world. Thirteenth-generation master distiller Marko Karakasevic is a mad man (and a truly fun dude to drink with), and he should probably be credited with inventing hoppy whiskey he first distilled an IPA in 1999. By now he has refined his technique, and products like the hoppy Whiskey R5 and Whiskey S (distilled from Bear Republic Brewing's Big Bear Stout) aren't just unique, they are delicious.

5. UtahHigh West

City: Park City
Founded: 2006
Distribution: national

High West's products up to this point have mostly been sourced from Indiana. But it does have a distilling component helmed by wiz kid Brendan Coyle, who has a masters of distilling from a Scottish university. While High West is quite adept at taking sourced juice and making intriguing blends like Bourye, Yippee Ki-Yay (finished in vermouth and Syrah barrels), and A Midwinter Night's Dram (finished in port barrels), it 100-percent distills its Valley Tan Whiskey, which is named after the alcoholic "refresher" Mormons used to drink. In 2016, High West was named Distiller of the Year by Whisky Advocate&mdashand also was acquired by Corona's Constellation Brands.

6. VirginiaVirginia Distillery Co.

City: Lovingston
Founded: 2011
Distribution: regional

This is an ambitious distillery that came prepped with a clever plan to keep the lights on. Instead of starting with a vodka or gin like most new distilleries, since opening to the public in 2015, Virginia Distillery has sourced single malt scotch from the Scottish Highlands and brought it over to America to blend with its own locally distilled single malt. If that&rsquos not enough to make products like Virginia-Highland Malt Whisky its &ldquoown,&rdquo the distillery often goes one additional step by aging this blended juice in a variety of intriguing barrels. These run the gamut from the industry-expected (sherry and port) to the off-beat (local beer, cider, and chardonnay) to the truly inventive (a cold brew coffee-soaked cask). It expects to release its first purely Virginia-distilled single malt, called Courage & Conviction, in 2020.

7. PennsylvaniaDad's Hat

City: Bristol
Founded: 2011
Distribution: 14 states

If you thought we wouldn't honor anything standard, you were wrong. Courtesy of Mountain Laurel Spirits is a series of classic straight rye whiskeys that are flat-out tasty&mdashno bells and whistles needed. Products like Dad's Hat Pennsylvania Rye Whiskey might be returning the Keystone State to its roots as a preeminent maker of whiskey. Though, truth be told, the best product from Dad's Hat is a 94-proof rye finished in vermouth barrels.

8. ColoradoLeopold Bros.

City: Denver
Founded: 1999
Distribution: 24 states

Colorado is one of the foremost states when it comes to craft whiskey, and Stranahan's, its most famous distillery, is indeed terrific. But the Leopold brothers, former brewers from Michigan, are making better, more intriguing spirits. The nearly 20-year-old company has a "pre-prohibition"-style whiskey and a Maryland-style rye, but its series of fruit whiskeys is the most interesting. Particularly good are the Rocky Mountain Peach and Rocky Mountain Blackberry, both lower-proof products that use macerated and blended local fruits to sweeten and add complexity.

9. West VirginiaSmooth Ambler

City: Maxwelton
30 states

Smooth Ambler recently gained much acclaim from whiskey geeks for its Old Scout single barrel selections. Unfortunately, all of those single barrels come courtesy of MGP in Indiana. In 2017, however, the company released Wheated Bourbon, a so-called &ldquoAppalachian whiskey&rdquo completely distilled in West Virginia, which was highly sought-after amongst the cognoscenti. Smooth Ambler was acquired by French company Pernod Ricard in 2016.

10. VermontWhistlePig

City: Shoreham

Keeping pace with High West and Smooth Ambler, this farm distillery has long sourced some of the best rye whiskey in America. Founder Raj Bhakta and former Makers Mark master distiller, the late Dave Pickerell, had the genius to snap up barrels of Canadian rye back when no one wanted them. Its products like Boss Hog and Old World may be pricey, but they're some of the better, older rye bottlings around. Just recently, WhistlePig started releasing its own farm-to-bottle distillate called Farmstock, a &ldquotriple-terroir&rdquo rye produced using Vermont water, rye grains, and barrels made from local oak.

The Best of the Rest

These distilleries are still in their nascent stages. Some are young but showing promise. Some are a little older but still coming into their own. And some aren't even that good they are just the only whiskey makers in that particular state. All, however, distill their own products. The following 38 are unranked and listed alphabetically.

AlabamaJohn Emerald

City: Opelika
Founded: 2014
Distribution: regional

The state's first whiskey distillery to open in 100 years&mdashgoody two-shoes Alabama started prohibition five years early, in 1915&mdashhas one product, John's Alabama Single Malt, smoked with peach and pecan wood.

AlaskaAlaska Distillery

City: Wasilla
Founded: 2005
Distribution: national

The country's northernmost whiskey maker&mdashlocated in Sarah Palin's hometown&mdashmakes Alaska Outlaw Whiskey, as well as a smoked salmon vodka.

ArizonaWhiskey Del Bac

City: Tucson
Founded: 2011
Distribution: regional

If any little guys are going to surpass the big boys at their own game, they will have to create something completely different. Something like Whiskey Del Bac&rsquos Dorado, made with mesquite-smoked malts. It&rsquos like drinking a bag of Barbecue Lay&rsquos.

ArkansasRock Town

City: Little Rock
Founded: 2010
Distribution: national

Rock Town utilizes 100-percent Arkansas ingredients for products like its Hickory Smoked Whiskey and Single Barrel Bourbon.


City: Litchfield
Founded: 2014
Distribution: regional

This northwest Connecticut spot's farm-to-bottle Batcher's Bourbon is currently being bottled at eight years of age, quite old for micro-distillery juice.

DelawareDogfish Head

City: Milton
Founded: 2002
Distribution: local

Our nation&rsquos first state is not exactly a whiskey hotbed, which made it easy for this acclaimed brewery to burst onto the scene with Alternate Takes, a recently released experimental whiskey made of applewood smoked barley and finished in rum casks.

District of ColumbiaOne Eight

City: Washington, D.C.
Founded: 2015
Distribution: local

Jos. A. Magnus crafted one of the buzziest whiskeys in the business today, but unfortunately, its armagnac-finished Cigar Blend is MGP juice. Thus, One Eight Distilling's Rock Creek Whiskey is literally the only D.C.-distilled whiskey currently on the market.

FloridaSt. Augustine

City: St. Augustine

This community-owned distillery, located in a historical commercial ice plant, makes a Port Finished Bourbon aged in barrels from nearby San Sebastian Winery.

GeorgiaThirteenth Colony

City: Americus
Distribution: regional

Despite draconian alcohol laws in its state, Thirteenth Colony managed to produce a four-years-aged Southern Bourbon and a Southern Rye finished on French oak spirals.

HawaiiAla Wai

City: Honolulu
online only

A few years back, Hawaiian moonshine was the closest thing to whiskey in Aloha-land. Luckily, today there&rsquos this extremely small-batch distillery using a variety of atypical yeast strains, then "hyper-aging" for a year to produce Ala Wai Single Malt and Ala Wai Corn whiskey.

IdahoIdaho Whiskey

City: Boise

This distillery's flagship product, Idaho Whiskey, is a small-batch bourbon that is a top seller in the state's government-run liquor stores.

IllinoisFEW Spirits

City: Evanston

Named to subtly tweak Frances Elizabeth Willard, a local temperance worker of legend, FEW makes an award-winning rye that is spicy and quite good.

IowaCedar Ridge

City: Swisher

You can credit an Iowa pseudo-distillery&mdashTempleton&mdashfor clueing the world into the seedier side of sourcing after it settled a massive class-action suit for marketing its product as Iowa-made. Cedar Ridge's bluntly named Iowa Bourbon is actually made in Iowa, from Iowa corn.

KansasUnion Horse

City: Lenexa

Union Horses's five-year-old Reserve Straight Bourbon Whiskey was good enough to make Wine Enthusiast's list of Top 100 Spirits of the year.

LouisianaAtelier Vie

City: New Orleans

While most distilleries are focusing on corn, wheat, barley, and rye, Atelier Vie offers Riz, a whiskey made from rice.

MaineMaine Craft Distilling

City: Portland

In a city known for world-class beer, this Portland distillery makes a carrot gin and Fifty Stone, a Highland-style peated single malt.


City: Saint Michaels

Once the state for the world's best rye, Maryland's current generation of whiskey makers is still in its infancy. This Chesapeake Bay-area distillery made rum upon opening and now has a 100-proof rye and a single malt.

MassachusettsTriple Eight

City: Nantucket

Associated with Cisco Brewers, Triple Eight distills a 12-year-old single malt named Notch (a portmanteau meaning "Not Scotch") that has won bushels of awards.

MichiganGrand Traverse Distillery

City: Traverse City

Michigan is cherry country, and this distillery does make a Cherry Whiskey, alongside several other intriguing options like a peated Islay Rye.

MinnesotaEleven Wells

City: St. Paul

Eleven Wells might disclose the most information of any distillery on planet earth with bottles like Wheat Whiskey, which details 13 different production elements, ranging from the usual (proof, age) to the more obscure (barrel char level, yeast type).


City: Gluckstadt

In a state mostly bereft of whiskey, Cathead makes a white whiskey called Gold Coast that is distilled from Lazy Magnolia beer.

MissouriStilL 630

City: St. Louis

This distillery's Double Barrel Rallypoint won "Best in Class: Whiskey" at 2016's American Craft Spirits Association awards.


City: Coram

If you believe the possibly apocryphal story on its website, this distillery was conceived during a massive snowstorm, as a few friends worried they might run out of whiskey. It makes a series of organic, GMO-free grain whiskeys, like North Fork and Wheatfish, a single-malt.

NebraskaCut Spike

City: La Vista

Cut Spike Single Malt is made using Scottish copper stills&mdasha bit of a rarity in America, but one that works. It won Double Gold at the famed San Francisco Spirits competition.

NevadaVerdi Local Distillery

City: Verdi

Verdi makes an award-winning product, Mahogany Whiskey, aged on mountain mahogany, as well as a Fireball-challenging apple cinnamon whiskey.

New HampshireTamworth

City: Tamworth

Tamworth makes a rye whiskey blended with fresh Montmorency cherries, but it garnered viral buzz for last year&rsquos Eau De Musc, a bourbon flavored with extract from beavers&rsquo castoreum sacs&mdashthe animal&rsquos anal glands (eek).

New JerseyAsbury Park Distilling

City: Asbury Park

The state that gave America its first ever distillery is surprisingly lacking in whiskey production today&mdashthough it does have this excellent distillery, right near the boardwalk, that makes a Double Barrel Bourbon, aged in both oak and used gin barrels.

New MexicoSanta Fe Spirits

City: Santa Fe

Founded by Englishman Colin Keegan, this distillery's Colkegan Single Malt is a scotch-style, mesquite-smoked whiskey aged in the high desert 7,000 feet above sea level.

New YorkFinger Lakes Distilling

City: Burdett

Set in the midst of wine country, Brian McKenzie&rsquos distillery uses corn, wheat, and rye from local farms to craft gins, brandies, and various liqueurs. His McKenzie Rye and Bourbon have ascended to the state&rsquos best, and he&rsquos not afraid to finish them in unique barrels from the region, like pommeau and riesling.

North CarolinaGreat Wagon Road

City: Charlotte

An Irish native from a family of (illegal) whiskey makers, Ollie Mulligan produces bottles at Great Wagon Road like Rua, which means &ldquored&rdquo in Gaelic, for the gorgeous hue of this organic single malt.

North DakotaProof

City: Fargo

The only whiskey distiller in the state makes a cinnamon whiskey called 2DOCKS Fire by Proof.

OhioTom's Foolery

City: Chagrin Falls

Tom's Foolery is getting good buzz for its Bonded Bourbon, making it one of the few micro-distillers who can claim such a "bonded" distinction.


City: Moore

The only producer of aged bourbon in the Sooner state, Scissortail uses tiny barrels to try to speed up Father Time. The combat veterans who run the distillery made Napalm, a cinnamon whiskey, and offered special #MAGA bottles for Trump's election.

OregonHouse Spirits

City: Portland

House Spirits makes Irish-inspired Westward Single Malt Whiskey, which is fermented with ale yeast&mdashnot surprising in such a beer-friendly area.

Rhode IslandSons of Liberty

City: South Kingstown

This hip South Kingstown bar slash brewpub slash distillery makes whiskey from its own beers, including an intriguing Grapefruit Hop Whiskey.

South CarolinaHigh Wire

City: Charleston

This Southern distillery produces a biscuit whiskey, as well as a Sorghum Whiskey from sorghum grown on a Mennonite farm.

South DakotaDakota Spirits

City: Pierre
Founded: 2006

South Dakota's only aged whiskey maker has an oat whiskey and a blended product called Bickering Brothers.

Wisconsin45th Parallel

City: New Richmond

One of the oldest distilleries in the state makes a four-year-old Border Straight Bourbon and a New Richmond Rye, using grain from a local farm.

The Michigan and New Jersey entries in this story have been updated.

Liquors and Drinks Every Bar Should Serve

Regardless of the state you live in, it’s almost expected that there are certain liquors and drinks that every bar should serve. These alcoholic beverages are staples behind most bars because of their popularity. Barbacks learn about these renowned drinks during their training to become bartenders. These liquors range from highball drinks, which are simple recipes for the more complicated lowball concoctions.

Although there is a growing list of liquors and mixed drinks recipes, the must-have drinks at bars remain constant. Occasionally, new drinks are developed and they become classics that are added to the liquors and drinks that every bar should serve.

Liquors and drinks that every bar should serve

Firstly, here are some scotch and whiskey brands that are featured in many mixed bar drinks and cocktails.

Scotch brands

Scotch whiskey is found behind the majority of bars in America. There are many different types of scotch brands, and bars often choose to stock different types.

Some of the top scotch brands include:

Ballantine’s – varieties include Blended Malt 12-Year-Old and 21-Year-Old

Dewar’s availability includes 12-Year-Old and 18-Year-Old

The Famous Grouse – the extensive varieties include Scottish Oak Finish, Black Snow Grouse, and Famous Grouse

Brandy brands

There are some brandy brands that have cemented themselves as firm favorites behind American bars. Here are some brandy brands that made the 2017 best-selling list, according to The Spirit Business:

Emperador – the world’s largest brandy brand isn’t just well known in America. The Middle East and the Philippines are the Emperador’s dominant markets.

Courvoisier – made a comeback from declining sales to once again become a dominant brandy brand due to marketing changes and the introduction of its Toast of Paris brand.

Rémy Martin – positions itself as a luxury brandy brand and has collaborated with famous celebrities to further establish its space in the market.

Brandy drinks

Brandy brands form the basis of brandy drinks and cocktails that bartenders should be able to whip-up at the request of their customers. Here’s a classic brandy drink and cocktails recipe, courtesy of The Spruce:

  • Metropolitan
    • Ingredients
      • 2 oz brandy
      • 1 oz sweet vermouth
      • ½ teaspoon simple syrup
      • 2 dashes Angostura bitters
      • Pour the ingredients into a cocktail shaker with ice cubes.
      • Shake well.
      • Strain into a chilled cocktail glass.

      Individual drinks that bars should serve

      As well as well-known brands, there are also some individual spirits, like rums, vodkas, and whiskeys, that every bar should serve to their customers.

      Here are some renowned drinks that are most certain to be a constant presence at bars across America:

      • Bacardi rum
        • According to CNN, Bacardi rum is the fourth most popular liquor drink in America. This rum makes it onto the list of drinks that every bar should serve as it can be used to make both classic and exotic cocktails. _Here’s just one of the many popular cocktails using Bacardi Rum from The Dummies guide:
          • Bacardi Daiquiri
            • Ingredients
              • 1-1/4 oz. Bacardi Light Rum
              • 1/2 oz. Lemon Juice
              • _1/2 tsp. Sugar
              • Mix in shaker with ice and strain into a chilled cocktail glass.
              • Malibu rum
                • Malibu Rum is manufactured in Barbados and is blended with coconut extract to give it a distinctive taste. Absolut has provided some cocktail recipes that include this popular rum.
                  • Malibu Piña Colada
                    • Ingredients
                      • 2 Parts Malibu Rum
                      • 1 Part Coconut Cream
                      • Pineapple Juice
                      • 1 Wedge Pineapple
                      • 1 Whole Cherry
                      • Fill a shaker with ice cubes.
                      • Add Malibu rum and coconut cream.
                      • Shake and strain into a wine glass filled with crushed ice.
                      • Top up with pineapple.
                      • Dewars white label
                          claims that Dewar’s Scotch Whiskey is the number one selling brand in America. Travel and leisure provide some recipes using this best-selling whiskey. Here’s one below:
                          • Blood and Sand
                            • Ingredients:
                              • 1 oz freshly-squeezed orange juice
                              • ¾ oz sweet Vermouth
                              • 1 oz Dewar’s White Label
                              • ¾ cherry heering
                              • Directions
                                • Add all ingredients to cocktail shaker.
                                • Fill with ice and shake vigorously for 10-15 seconds until very cold.
                                • Strain into a chilled cocktail glass and serve neat, garnished with a cherry.
                                • Green Apple Vodka
                                  • Natural essence of green apples gives this vodka a distinctive sweet and sour flavor. Here’s a cocktail recipe by Make Me A Cocktail using green apple vodka:
                                    • Summer gin granita
                                      • Ingredients
                                        • 5 cl Lemon Juice
                                        • 7.5 cl Gin
                                        • 7.5 cl Apple Vodka
                                        • 2 shots Elderflower Cordial
                                        • _50 cl Watermelon Juice
                                        • Place all the ingredients into a large jug and mix well with a long-handled spoon.
                                        • You then need to freeze the mixture which can take a few hours.
                                        • First, pour the mixture into a shallow container and place into the freezer for one hour.
                                        • Mix the granita with a fork and place back into the freezer and freeze for a further hour.
                                        • Continue this a couple more times or until the mixture is completely frozen.
                                        • Once its frozen its ready to serve – scrape some the mixture out with a fork to form a fluffy iced mixture and place into a cocktail glass.

                                        Drinks & cocktails every bartender should know

                                        Now that we’ve reviewed some brands of liquor that every bar should serve, here are some drinks and cocktails that any experienced bartender should be familiar with.

                                        • Screwdriver
                                          With only two ingredients served in a highball glass, this cocktail is as simple as it gets. While the basic screwdriver drink is made up of two ingredients, variations can be made, for instance, screwdriver with Sloe gin and orange juice makes a “Slow Screw” cocktail.The screwdriver cocktail drink has been recognized as an International Bartender Association official cocktail. The Inspired Taste provides the recipe for the classic screwdriver cocktail:
                                          • Ingredients
                                            • Vodka
                                            • Orange Juice
                                            • Add the vodka to a highball glass filled with ice.
                                            • Top with orange juice.

                                            Bourbon is a drink that’s made from at least 51% corn and aged in charred oak barrels. Bourbon must be bottled at 40% alcohol per volume and at 805 proof. This liquor was originally the exclusive export of Kentucky but is now made all over the U.S. Serious Eats provides this cocktail recipe using bourbon drink:

                                            Old Fashioned

                                            • Ingredients
                                              • 1 teaspoon (5g) superfine sugar (or 1 sugar cube)
                                              • 2 to 3 dashes bitters
                                              • 2 ounces (60ml) bourbon or rye whiskey
                                              • _Orange and/or cherry to garnish (optional)
                                              • Place sugar in an Old Fashioned glass.
                                              • Douse with bitters and add a few drops of water.
                                              • Add whiskey and stir until sugar is dissolved.
                                              • Add several large ice cubes and stir rapidly with a bar spoon to chill.
                                              • Garnish, if you like, with a slice of orange and/or a cherry.
                                              • Blue lagoon
                                                It’s reported that the blue lagoon drink was created in the famous Harry’s bar in 1960. As the name suggests, the blue lagoon cocktail is a bright shade of blue and is mostly made up of lemonade to create a refreshing drink. _The following blue lagoon cocktail recipe is provided by
                                                • Ingredients
                                                  • 1 oz vodka
                                                  • 1 oz blue curacao liqueur
                                                  • 1 oz lemonade
                                                  • 1 cherry
                                                  • Pour vodka and curacao over ice in a highball glass.
                                                  • Fill with lemonade, top with the cherry, and serve.
                                                  • Bellini
                                                    Bellinis are known as summertime cocktails and are reported to have been created by Giuseppe Cipriani at Harry’s Bar in Venice. This customer favorite incorporates the summer flavor of peaches mixed with Prosecco. Here’s the full recipe from
                                                    • Ingredients
                                                      • 1 tablespoon white peach puree
                                                      • Prosecco
                                                      • Put one tablespoon of white peach puree into the bottom of a chilled flute glass.
                                                      • Now fill the glass slowly with Prosecco (or champagne), so it stirs up the puree.
                                                      • Singapore Sling
                                                        The Singapore Sling originates from the Raffles Hotel’s Long Bar in Singapore. This cocktail provides a different take on another famous cocktail – the gin sling. provides the recipe for this classic cocktail:
                                                        • Ingredients
                                                          • ¾ oz Gin
                                                          • ¼ oz Grand Marnier liqueur
                                                          • ¼ oz Cherry liqueur
                                                          • ¼ oz Herbal liqueur
                                                          • 1 oz Pineapple juice
                                                          • ½ oz Fresh lime juice
                                                          • 1 dash Bitters
                                                          • Club soda
                                                          • _Garnish: 1 Orange slice, Cherry
                                                          • Add all the ingredients (except the club soda) to a shaker and fill with ice.
                                                          • Shake and strain into a highball glass.
                                                          • Fill with club soda, and garnish with an orange slice and a cherry.
                                                          • Appletini
                                                            The Appletini cocktail is over 20 years old, and it was a big hit with bar customers. With the sweet and sour flavors of apple vodka, it’s said that the Appletini cocktail was created in a West Hollywood restaurant called Lola’s. Although Appletini came on the scene over two decades ago, it still remains one of the drinks that every bar should serve. Here’s an Appletini recipe from
                                                            • Ingredients
                                                              • 1¼ oz Vodka
                                                              • 1 oz Calvados
                                                              • 1¼ oz Fresh Granny Smith apple juice
                                                              • ¼ oz Fresh lemon juice
                                                              • ¼ oz Simple syrup
                                                              • Garnish: Brandied cherry, Granny Smith apple slice
                                                              • Add crushed ice to a cocktail glass and set aside to chill.
                                                              • Add all the ingredients into a shaker with cubed ice and shake for about 10 seconds.
                                                              • Empty the ice from the cocktail glass and double-strain the mixture into it.
                                                              • Garnish with a skewered brandied cherry and 3 Granny Smith apple slices.
                                                              • Black Russian
                                                                It’s alleged that the black Russian cocktail originated from Brussels in 1949. This simple two-ingredient cocktail is a classic drink that remains a favorite and should be served in every bar. The black Russian recipe can be tweaked to include flavored vodka and even cola. Here’s the recipe for the original black Russian cocktail from
                                                                • Ingredients
                                                                  • 1 part Kahlúa
                                                                  • 2 parts absolut vodka
                                                                  • Fill a rocks glass with ice.
                                                                  • Add the booze, mix and enjoy your very own Black Russian.
                                                                  • Sex on the Beach
                                                                    Sex on the Beach is a fruity cocktail with vague origins. Some believe that it was created by a bartender mixing Fuzzy Navel with a Cape Codder. Whatever the origins of the sex on the beach cocktail, it remains on the list of drinks that bars must serve. Here’s’s take on this cocktail:
                                                                    • Ingredients
                                                                      • 1½ oz Vodka
                                                                      • ½ oz Peach schnapps
                                                                      • 1½ oz Orange or pineapple juice
                                                                      • 1½ oz Cranberry juice
                                                                      • ½ oz Chambord or crème de cassis (optional)
                                                                      • Garnish: 1 Orange wheel
                                                                      • Add all the ingredients to a shaker and fill with ice.
                                                                      • Shake, and strain into a highball glass filled with fresh ice.
                                                                      • Garnish with an orange wheel.

                                                                      No list of liquors and drinks a bar should serve would be complete without shots that customers love. Although shot recipes vary, here are some preferred shot recipes that every bartender should know how to make a variation of.

                                                                      • Jägerbomb
                                                                        This shot has developed somewhat of a cult following and has caused some controversy due to its potential side effects. However, this hasn’t stopped the jager bomb cocktails being enjoyed by friends in bars all over America. Here’s a Jägerbomb recipe found on
                                                                        • Ingredients
                                                                          • 1½ oz Jägermeister
                                                                          • ½ can Red Bull
                                                                          • Fill a shot glass with Jägermeister.
                                                                          • Fill a highball glass, or other tall glass, with Red Bull.
                                                                          • Drop the shot glass into the taller glass and drink immediately.
                                                                          • Kamikaze shots
                                                                            Kamikaze shots came on the scene in 1976 and are thought to be the original shooter cocktail. The International Bartenders Association recommends that this cocktail should be served straight up in a cocktail glass. provides the recipe for this kamikaze shot below:
                                                                            • Ingredients
                                                                              • 1½ oz vodka
                                                                              • 1 oz triple sec
                                                                              • ½ oz lime juice
                                                                              • Add all the ingredients to a shaker filled with ice.
                                                                              • Shake and strain into 2 shot glasses.
                                                                              • Vodka shots
                                                                                Vodka shots are simple and plain and are served neat with no additional flavor added. There’s no training needed to pour a vodka shot, which makes the drink a no-fuss option that should be served at every bar.

                                                                              You are likely to find the alcohol bottles above in most bars around the country. They form the basis of equally famous drinks and cocktails that any bartender worth their salt can serve at the customer’s request.

                                                                              A well-stocked bar is also a great way to increase profits. There’s little overhead involved in mixing drinks and alcohol has a very long shelf life. Alcohol sales can help offset your margin on higher priced menu items like fresh seafood or expensive cuts of beef.

                                                                              Deputy helps restaurant owners save time and increase profits. To learn more, schedule a customized demo below to see it in action.

                                                                              Important Notice

                                                                              The information contained in this article is general in nature and you should consider whether the information is appropriate to your needs. Legal and other matters referred to in this article are of a general nature only and are based on Deputy's interpretation of laws existing at the time and should not be relied on in place of professional advice. Deputy is not responsible for the content of any site owned by a third party that may be linked to this article and no warranty is made by us concerning the suitability, accuracy or timeliness of the content of any site that may be linked to this article. Deputy disclaims all liability (except for any liability which by law cannot be excluded) for any error, inaccuracy, or omission from the information contained in this article and any loss or damage suffered by any person directly or indirectly through relying on this information.

                                                                              It is the most common tequila-based cocktail.And made with tequila mixed with triple sec and lime or lemon juice, often served with salt on the rims.

                                                                              It is distilled beverages is made from agave plants. Named after the tequila because it is the tequila-producing region, which lies 65 kilometers northwest of Guadalajara, Mexico.Tequila usually served with salt and lime.

                                                                              The result is a masterful blend of two premium whiskeys one bringing the sweetness of grains and malt with an oak barrel finish the other, a smooth whiskey that tastes like the caramel corn you enjoyed at the state fair as a kid. Both whiskeys spent just the right amount of time aging.

                                                                              The combination of mash-bills consisting of Midwest corn, a little malt and a little rye makes a damn fine spirit that’s good enough to shoot, sip or mix.

                                                                              Fireball Cinnamon Whisky Is The Most Popular Liquor Brand You've Never Heard Of

                                                                              Sometimes, getting your brand of liquor offered to bar-hopping revelers requires epic Super Bowl ads, millions spent on flashy billboards and small armies of skimpily-clad, shot-bearing models. Other times, as distiller Sazerac Co. has found out, tweeting at the bartender will do.

                                                                              Louisiana-based Sazerac Co. has seen sales of its Fireball Cinnamon Whisky nearly triple since 2012 -- from .8 percent to 2.3 percent of the market for liquors sold at bars and restaurants -- according to an analysis by industry research firm Restaurant Sciences. Demand for Fireball has made the liqueur among the most popular at bars and restaurants where it is offered, according to Restaurant Sciences, which surveyed 400 such establishments. The firm found Fireball had gone from making up a sometimes-negligible percentage of sales in 2011 to constituting 6.7 to 6.8 percent of all tabs this year.

                                                                              Even more extraordinary than the numbers is the fact that Fireball's popularity has boomed without a conventional marketing push by Sazerac. The company has instead relied on social media and engagement with bar employees to increase awareness of its products, a spokesperson for Sazerac said.

                                                                              “We don’t go into bars and hire girls and force people to take a shot,” Sazerac spokesman Steve Schmitz told The Huffington Post. “What we have been doing is pushing engagement with people in the industry, particularly bartenders.”

                                                                              @FireballWhisky Show me a bar owner that will do this. done about a month ago.#1 sold liquor @LuckyMonkeyDM

                                                                              — Tim Hartman (@thartman01) June 19, 2013

                                                                              Schmitz said Sazerac marketers have focused on helping bartenders develop drink recipes that make use of Fireball’s flavor profile. Consumers say Fireball, a heavily sweetened spirit with a spicy cinnamon kick, “tastes like Big Red in liquid form.” Among the most popular: a recipe that blends a shot of Fireball with a 12-ounce bottle of hard apple cider. Another recipe, which Sazerac says evokes the taste of “Cinnamon Toast Crunch” cereal, mixes Fireball with equal parts “agua de horchata,” a Mexican rice and vanilla drink.

                                                                              Nick Mitchell, manager of Irish Exit Ale House in New Albany, Ind., told HuffPost he does sell a fair amount of Fireball-and-cider mixed drinks. But he noted that the vast majority of sales are to people taking Fireball as a shot.

                                                                              “It is definitely the “Cheers!” shot,” Mitchell said. “You get the group of people that are here to celebrate, and you have glasses raised and shots taken, that shot’s going to be Fireball.”

                                                                              Mitchell said the state of Indiana restricts his bar, which serves 400 people on a busy night, to buying two cases of the liquor per week, a total of 32 bottles. Sometimes he’ll run out before the weekend even starts, he said.

                                                                              “It’s scary how much people love this product,” Mitchell said.

                                                                              Donna Hood Crecca, senior director at food industry analytics firm Technomics, said she calculates Fireball sold some 300,000 cases in 2012, a 67 percent increase in volume from 2011. Hood said Fireball is the hottest property within the liquor industry sub-sector branded as “flavored whiskeys,” which is highly fashionable at the moment. In percentage growth terms, Fireball is beating out competitors with much more recognizable names, including Jack Daniel’s Tennessee Honey Whiskey and Jim Beam’s Red Stag Flavored Bourbon. Sazerac declined to confirm any sales figures.

                                                                              Hood said the jump is unusual, given Sazerac has dedicated limited resources when compared to its much larger competitors.

                                                                              “This is not a company that has brand ambassadors or a huge sales force,” Hood said. “I can’t say that I’m aware of any overt promotional action. It’s kind of an organic trend, kind of like PBR when the hipsters focused on it a few years back.”

                                                                              Schmitz, the Sazerac spokesperson, also used the term “organic” in describing sales growth, and said connecting with people talking about the brand on Facebook and Twitter had been important in that regard.

                                                                              You've heard of the board game Battleship but how about battle shots? Yup!

                                                                              — Fireball Whisky (@FireballWhisky) June 3, 2013

                                                                              Schmitz did note there were pitfalls in using social media to promote liquor, a highly regulated and scrutinized consumer product where advertising is concerned. Fireball’s social media approach was recently criticized in the United Kingdom, where local distributor Hi Spirits operates a Facebook page for the brand, as promoting binge drinking and the irresponsible use of alcohol.

                                                                              John Kramer, a consultant for Restaurant Sciences, said that whatever Sazerac has done with Fireball has clearly been effective, and could become even more so in the future. Consumption of the drink in bars is popular in Tennessee, Florida and California, Kramer said, but it is yet to pick up a similar level of enthusiasm in the Northeast.

                                                                              “It’s not really even in New York or Boston or East Coast cities,” Kramer said, “It hasn’t even started yet.”

                                                                              The Mysterious Art of Mixing a Manhattan

                                                                              In this era of lavishly composed cocktails, the simplicity of the Manhattan truly stands out—as does its colorful history.

                                                                              Noah Rothbaum

                                                                              Courtesy of Max Kelly

                                                                              Like DJs locked in battle pulling samples from the most obscure records in their milk crates, many bartenders across the country try to one up each other by using the most exotic spirits and mixers they can get their hands on.

                                                                              So in this day-in-age of ridiculously complicated cocktails, the simplicity and pure genius of the Manhattan truly stands out.

                                                                              The drink—a mix of American whiskey, sweet vermouth and bitters—is more than just the sum of its parts, and its depth and complexity would be hard to replicate with a recipe two or three times as long.

                                                                              Perhaps that’s why the Manhattan is now garnering renewed interest. Last summer Albert Schmid published The Manhattan Cocktail: A Modern Guide to the Whiskey Classic and Philip Greene, author of a fascinating Hemingway cocktail companion, To Have and Have Another, has just published his own take on the drink, The Manhattan: The Story of the First Modern Cocktail with Recipes.

                                                                              The recent interest in the concoction is perhaps no surprise given the overall rebirth of American whiskey from 2000 to 2015, according to the Distilled Spirits Council of the United States, sales of bourbon and Tennessee whiskey have climbed by nearly 32 percent. And that’s not to mention the sudden ubiquitousness of the Old Fashioned, which over the last few years has once again become one of the most popular whiskey drinks in America. (I’ll chalk that up to Don Draper’s insatiable thirst for the concoction.)

                                                                              But while there is an accepted history for the Old Fashioned—essentially it’s the original cocktail recipe, calling for spirits, water, bitters and sugar—the Manhattan’s history is quite a bit murkier.

                                                                              What we do know is that sometime in the late 1860s vermouth became available in the U.S. and made its way into cocktails (essentially Old Fashioneds) and changed the scene for good. “Its advent represents a watershed moment in cocktail history,” writes Greene in his new book.

                                                                              “For the first time, an imported, fortified, aromatized wine known as vermouth modified the structure of the cocktail, adding balance, nuance, sophistication, and sweetness to the base spirit. It completed the revolution and launched a new epoch.”

                                                                              But who first thought to combine vermouth with whiskey and bitters has been lost to history. For years, there was a persistent legend that drink was dreamed up for a party thrown by Winston Churchill’s mother at the Manhattan Club. Sadly, that theory has been thoroughly debunked.

                                                                              Greene explores a few other stories about the elixir’s origins, including one that has a bartender named Black creating the drink in a bar on Broadway below Houston Street. Greene concludes after much sleuthing and no doubt countless hours of research “as with so many cocktail tales, the definitive answer remains elusive. It’s enough to drive a man to drink.”

                                                                              While no one disputes the basic recipe for the Manhattan, the type of whiskey used in it will vary depending upon where you order it.

                                                                              In a craft cocktail bar you’ll most likely get a Manhattan made with rye, since many believe that’s more authentic. The spirit also gives the Manhattan a pleasant spiciness.

                                                                              While in a standard bar the drink will be made with the more popular and widely available bourbon (the bourbon version will generally give the drink a softer and more rounded taste).

                                                                              The one problem with this practice is that, according to leading cocktails historian David Wondrich, author or Imbibe and Punch, historic bartending manuals don’t seem to consistently call for one type of whiskey over another.

                                                                              Seemingly even the most essential and accepted detail of the drink leads to yet another Manhattan mystery. Until, further research turns up definitive proof, the only thing to do is fix a drink and ponder its shadowy origins.


                                                                              Garnish: Brandy cherry

                                                                              Glass: Cocktail


                                                                              Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a cocktail glass and garnish with a brandy cherry.

                                                                              Brooklyn Cocktail

                                                                              Contributed by Philip Greene


                                                                              1.5 oz Carpano Antica Formula Sweet Vermouth

                                                                              1 dash Amer Picon Bitters

                                                                              1 dash Luxardo or Leopold Bros. Maraschino Liqueur

                                                                              Glass: Cocktail

                                                                              Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass.

                                                                              Reprinted with permission from The Manhattan © 2016 by Philip Greene, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

                                                                              Will Whiskey Become the Bestselling Liquor in America? - Recipes

                                                                              Old Overholt Straight Rye Whiskey

                                                                              Old Overholt - Originated by Abraham Overholt
                                                                              Abraham Lincoln's favorite whiskey!

                                                                              Kessler Whiskey - Originated by Julius Kessler Born in Budapest, Julius Kessler was selling whiskey in Colorado when the silver boom started at Leadville in the late 1870's By coaxing pack mules over the hills from Denver, he got his whiskey to Leadville, where it retailed at $2 for three fingers. Later, when he got his own distilleries, he beat out his rivals by selling direct to retailers. A tall, beaming sales man with a sleek, well-fed look, Julius Kessler managed to pump the hands of at least 40,000 U. S. liquor dealers. That gave him such a runaway advantage that Distillers Securities Corp. ("The Whiskey Trust") put itself and its surplus stocks in his hands. Under President Kessler the "Whiskey Trust" had a brief period of profits before Prohibition reduced it to messing around with yeast, vinegar, denatured alcohol.

                                                                              In 1921, at 65, Julius Kessler retired to Vienna with several million dollars and 38.000 cigars. In a lifetime of selling liquor Mr. Kessler had to sample many a whiskey. He estimates that the droplets thus consumed add up to five gallons, his total consumption. To make up for such abstinence, he used to buy 10,000 cigars whenever he went to Havana for molasses.

                                                                              Kessler Whiskey is a American blended whiskey best known for it's slogan, "Smooth as Silk, Kessler". To get his product out, Julius Kessler went from saloon to saloon selling the whisky. Julius himself, retired from his business in 1921

                                                                              Old Grand Dad Whiskey - Originated by Raymond B. Hayden Basil Hayden, Sr. left Maryland in 1785 and made his way to Kentucky. He settled in Nelson County, just outside of Bardstown. One of the first things he did after getting his homestead setup was to build a distillery. It was well known that Hayden had come from a long line of "whiskey people." This distillery was set up probably in 1796. Of course in the years to come Bardstown was to become famous for its many distilleries and the area is still known as the Bourbon Capital of America. Raymond B. Hayden was the Son of Lewis Hayden and Mary Dant, and was the grandson of Basil Hayden, Sr.

                                                                              Old Crow Whiskey - Dr. James Crow In 1823, a gentleman physician, Dr. James Crow, arrived in the area. A man apparently trying to escape from a less-than-completely-responsible past (involving bankruptcy and abandonment), Crow was beginning to get his new life in order when he went to work for Colonel Willis Field, a distiller on Grier's Creek near Woodford County. Crow brought his scientific and medical training to what had been a very rough-and-tumble process and the results were astounding. He was able to achieve a consistency of quality never before imagined, one which would give a distiller the ability to make production commitments that could actually be met. Dr. Crow soon moved to the town of Millville on Glenn's Creek and for the next twenty years he was in charge of the Oscar Pepper Distillery (later to become Labrot & Graham) on McCracken Pike. Later he went to work for the Johnson Distillery a couple miles north on Glenn's Creek Road. That distillery later became Old Taylor. He worked there until his death in 1856. Because of his development of methods that would ensure continuity and consistent quality (including the use of measuring devices and the knowledge of how the sour-mash process actually works) many consider Dr. James Crow to be the true father of Bourbon. The man who became the new master distiller, William Mitchell, had worked directly with Crow and knew all his methods. His continuation of Old Crow whiskey was identical to the original. He in turn taught this to his own successor, Van Johnson.

                                                                              Dr. Crow never actually owned a distillery, though. The enormous Old Crow distillery which sits on Glenn's Creek today was built around 1872, 16 years after he died. Old Crow whiskey was made here, in essentially the exact same way, until Prohibition, and then again after Repeal. National Distillers owned it then, but they had made no changes in the way the bourbon was made. Then, sometime during the 1960's, the plant was refurbished and formula was changed. The new version was different, and there was some public outcry, but National continued to use it until they were purchased by Jim Beam Brands in 1987

                                                                              Old Taylor Whiskey - Colonel Edmund H. Taylor Two decades after James Crow's death, the second "father" of Bourbon began his work, also here along Glenn's Creek. Colonel Edmund H. Taylor began his distillery-owner's career at the O.F.C. distillery in Leestown (which later became Ancient Age). After turning over ownership to his partner George T. Stagg, Taylor built a new distillery on Glenn's Creek. It has been called one of the most remarkable sights in the bourbon industry. The main distillery building is made entirely of limestone blocks, in the form of a medieval castle, complete with turrets. A drawing of the castle appears on the label of Old Taylor Bourbon. The castle wasn't just a facade, either inside were gardens and ornate rooms where Colonel Taylor used to entertain important government officials and politicians. Taylor's contribution was the guarantee of quality in an industry that had lost nearly all credibility. Very few distillers were selling quality product, and virtually none of what good bourbon was being made ever got to the public without being diluted, polluted, and rectified. Edmund Taylor crusaded tirelessly to have laws passed that would ensure quality product, and he was successful. He was the originator of what became known as the Bottled-in-Bond act of 1897. This was essentially a federal subsidy by tax deferral for product made to strict government standards and stored under government supervision. In the process, he was responsible for documenting what those standards would be. And therefore, Edmund H. Taylor, Jr. was given the task of defining Straight Bourbon Whiskey. As a result of the success of this act, other federally enforced standards for food products were enacted, and we can say we owe much of our current standards in many consumable products to this gentleman with a distillery on Glenn's Creek.

                                                                              Well, maybe a couple of distilleries. Actually, Col. Taylor owned or had an interest in several plants, including the Pepper distillery and Frankfort distillery, and even the Stagg distillery in Leestown was actually known as the E.H.Taylor Jr. Company. Edmund Taylor remained a very powerful figure in the bourbon industry well into the twentieth century. He died, at the age of 90, in 1922.

                                                                              "Rye Whiskey" by Terry Ike Clanton

                                                                              "Live" Old West Video Webcast Every Tuesday Night

                                                                              Your comments, suggestions and support are greatly appreciated. E-mail here

                                                                              Don’t ever run out of Booze: Learn to Make your Own

                                                                              Since we are talking about prepping, nothing says being prepared like having the ability to make your own homemade liquors and wines. While I’m partial to moonshine, that takes a little more work and equipment than the average person probably has on hand. But nothing is stopping you from brewing up a good ol’ batch of Hillybilly Wine!

                                                                              Drop-Dead Easiest Homemade Wine Recipe:

                                                                              There are a million and one homemade wine recipes out there, so I’m not going to share every single way to make it, just one drop-dead easy way that will get you started. Once you learn the process, you can experiment and start making your own fruit juices.

                                                                              What you need:

                                                                              • 5 – 64 oz bottles of grape juice. Heat to 115F in a big ass pot (don’t go beyond that or you will kill the yeast, you just want it warm enough to dissolve the sugar).
                                                                              • Add about 6 ¼ cups of sugar and mix
                                                                              • Pour into a large container
                                                                              • Add one pack of wine yeast – you can also use regular baking yeast
                                                                              • Gently Stir and cover with a towel rubber band the towel around the bottle and let it sit for five days.
                                                                              • On the fifth day siphon the liquid into another clean container and place an airlock on the bottle and let it sit for another 14 days (the airlock keeps bacteria out of the bottle while letting the gas out at the same time). Repeat this step of the process one more time and let sit for another 14 days. This helps you get a cleaner wine and keeps all the crap at the bottom of the old container.
                                                                              • Drink up!

                                                                              But when the SHTF, there is only one liquor that I must have — Whiskey! Check out some of our favorites here.