Lehigh Valley Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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Election Day 2024: Elixir Health and Wellness Offers Free Red Light and Compression Therapy to Encourage Voter Turnout on Election Day
Election Day 2024: Elixir Health and Wellness Offers Free Red Light and Compression Therapy to Encourage Voter Turnout on Election Day
ELIXIR Health and Wellness, Bethlehem’s premier destination for non-invasive, anti-aging therapies, is excited to announce a special Election Day initiative to promote community engagement and support voter turnout. On Tuesday, November 5th, all voters across the Lehigh Valley are invited to stop by Elixir Health and Wellness, located at 1021 Main Street, Bethlehem, PA, for a complimentary session of red light or compression therapy between 9:30 a.m. and 5:30 p.m.
“At Elixir Health and Wellness, we believe in the power of caring, both for the body and the community,” said Yuliya, owner of Elixir Health and Wellness.
“We’re thrilled to offer this special opportunity as a way to give back to our neighbors who make their voices heard on Election Day. Voting is one of the most impactful ways to shape our community, and we want to support everyone who takes the time to participate.”
To take advantage of this Election Day offer, individuals simply need to show proof of voting, such as an “I Voted” sticker. Those who voted early are welcome to participate as well. Elixir Health and Wellness will be open all day to provide red light and compression therapy sessions that can help rejuvenate individuals after casting a ballot.
For those registered near Elixir Health and Wellness, the nearest polling location is:
College Hill Moravian Church
72 W. Laurel St.
Bethlehem, PA 18018
Whether you’re looking for a wellness boost or a relaxing break, Elixir Health and Wellness invites the Bethlehem community to experience its renowned anti-aging therapies and celebrate the importance of civic engagement.
For more information about Elixir Health and Wellness and this Election Day event, please visit our website at www.elixirlv.com.
Lehigh Stunned by Sweet Innovation From America’s #1 Cookie Brand
Biggest Cookie Innovation Ever, Chips Ahoy Big Chewy Cookies! From America’s #1 Cookie Brand
The cookie experts at Chips Ahoy! are at it again – this time showing up bigger than ever before.
Chips Ahoy! Big Chewy Cookie
Introducing the Chips Ahoy! Big Chewy Cookie – an entirely new product line from America’s #1 chocolate chip cookie brand.
As the brand that is “Here for Happy,” this innovation from Chips Ahoy! brings cookie lovers an offering that is over three times the size of Chips Ahoy! Regular Chewy in an individually wrapped pack, making it the ideal go-to snack for splitting with a friend.
These new Chips Ahoy Big Chewy Cookies will up the ante in snack aisles and convenience stores across the country. Designed with Gen-Z Chips Ahoy! lovers in mind – this oversized treat is perfect for on-the-go snacking during their busy lives or to split with a friend.
Boasting chocolatey chips over four times larger than the iconic Chips Ahoy! Chewy cookie for a bigger, more chocolatey bite, the cookie itself clocks in with a diameter over three times the size, and will be available in three delicious flavors:
- Chips Ahoy! Big Chewy Cookie: Delivering classic Chips Ahoy! Chewy flavor now bigger and with the just the right amount of chocolatey chips to compliment the larger cookie and its soft-baked texture.
- Chips Ahoy! Big Chewy Cookie, Chocolatey Brownie: A decadent brownie-flavored base takes indulgence up a notch and delivers an extra chocolatey bite for even the biggest sweet-tooth.
- Chips Ahoy! Big Chewy Cookie, Chocolatey Caramel: Delicious caramel-flavored chips blend with the iconic sweetness of the Chips Ahoy! chocolatey chips to create a delicious mash-up of caramel and chocolatey flavors to deliver a big, indulgent bite.
“From our original cookies to our newest innovations, Chips Ahoy! fans have long enjoyed our iconic brand and mouthwatering flavors,” said Jen Levin, Senior Brand Manager for Chips Ahoy! US. “For over 60 years, Chips Ahoy! cookies have been the go-to cookie for chocolate chip cookie lovers of all ages. Now, with the launch of Chips Ahoy! Big Chewy Cookies, we’re excited to be their on-the-go cookie choice as well, offering indulgence and happiness in each big, delicious bite. And perhaps the best part of all? Their bigger size means you have enough Chips Ahoy! deliciousness to share with a friend!”
Chips Ahoy! Big Chewy Cookie will begin rolling out to retailers nationwide starting in October. Each 2.5 oz pack will be available for an SRP $2.29 at convenience stores. For more information on Chips Ahoy! Big Chewy Cookie, follow @chipsahoy on Instagram and @theofficialchipsahoy on TikTok to follow the latest Big Chewy Cookie news.
Lehigh Invaded with Scary-good whiskies this Halloween: J. Mattingly 1845 Welcomes Fall with New Whiskey Offerings
Scary-good whiskies this Halloween: J. Mattingly 1845 Welcomes Fall with New Whiskey Offerings
J. Mattingly 1845 Distillery is debuting scary-good whiskies this fall, with its first fall spiced Bourbon 31 Blended Bourbon and the ability to customize your own whiskey for your Halloween festivities through its J. Mattingly 1845 craft your bottle program.
Bourbon 31 Blended Bourbon is a play on the brand’s Bourbon 30 Bourbon brand and this limited-edition release was created for the Halloween season.
Bourbon 31 is a blend of three whiskies which have all undergone J. Mattingly 1845’s Double Staving™ process and the blend consists of 51 percent Bourbon, 29 percent Light Whiskey and 20 percent Rye Whiskey. Double Staving is a proprietary process used by J. Mattingly 1845 Distillery that gives the whiskey inside the barrels additional surface exposure to charred barrel staves to impart more flavor and color.
The Double Staved Classic Bourbon used in this blend has just scored a 96 from famed Whiskey Bible author Jim Murray.
The Bourbon 31 Blended Bourbon was created by J. Mattingly 1845’s team of expert blenders to reflect the flavors typically associated with fall. “When we blended these three whiskies, we were looking for a flavor profile that reflects flavors typically associated with fall, such as pumpkin and cinnamon while matching the light-hearted fun we’re having by changing the brand name from Bourbon 30 to Bourbon 31 to celebrate the Halloween season,” said Harry Richart, president, J. Mattingly 1845 Distillery.
Tasting notes for this bourbon describe it as having a nose of nutmeg, cinnamon, vanilla and walnut, with the flavors of brown sugar, cinnamon, and fall baking spices on the palate. On the finish, pumpkin bread, baker’s chocolate and seasoned oak are prevalent.
Bourbon 31 is available online and at the J. Mattingly 1845 Distillery in Frankfort, KY. Suggested retail pricing is $60 for a 750 mL and it is 98 proof.
J. Mattingly 1845 Custom Whiskey Program is the “Choose Your Own Adventure” of the whiskey world by allowing the buyer to choose between double staved™ bourbon, light whiskey or rye whiskey recipes, select their bottle shape, customize their own label, and even choose their own wax color from every color of the rainbow! This program is available online and in person at the Distillery and can result in some frighteningly fun labels and Halloween-themed wax colors. Imagine expressing your innermost devilish (or angelic) thoughts on the bourbon bottle you give your favorite boo.
Pricing for the custom bottles start at $120 for a 750 mL bottle and shipping is available to 46 states.
About J. Mattingly 1845 Distillery
The Mattingly family has been synonymous with distilling in Kentucky for more than two centuries, having a hand in the development of at least nine separate distilleries in the Commonwealth.
It all started in 1845, with John Graves Mattingly’s first distillery in Marion County, Kentucky, Registered Distillery #2.
In 2010 Jeff Mattingly took up the family mantle and started his own craft bourbon business. Today, Jeff’s son Cameron has joined the team as Vice President of Production, continuing the legacy into the latest generation for J. Mattingly Distillery 1845 in Frankfort, Kentucky. Together father and son offer their proprietary double staving process as well as a custom bourbon blending experience unparalleled in the spirits industry, available on-site in Frankfort or online at https://jmattingly1845.com/build-a-bottle/
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Invite Your Friends for a Delicious Night with Horror Movie Night Cookbook
It’s Scary-Delicious! Invite Your Friends over for Horror Movie Night Cookbook written by Richard S. Sargent and Nevyana Dimitrova (Photographer).
Sixty deliciously deadly recipes inspired by iconic slashers, zombie films, psychological thrillers, sci fi spooks, and more.
Horror Movie Night Cookbook can be found at any local bookstore or online Barnes Noble, Amazon. Follow the Horror Movie Night Cookbook Instagram.
Author Richard S. Sargent joined me for a conversation about food, cooking, horror movies and Halloween. The below conversation has been edited for length and clarity. Find the full, un-edited conversation at our YouTube channel.
What inspired you as far as horror movies go? What’s your all time favorite horror?
Richard Sargent: Wow, that’s a tough one. Yeah, so I would say my all time favorite horror movie is Scream. It’s what got me into diving deeper into horror. My mother actually got me into horror when I was a kid, we would watch a bunch of the old ones after school and that sort of thing, but as I started to discover the newer ones on my own, Scream was the first one that really showed me that there’s more to horror than just blood and boobs.
You’re a filmmaker, an artist, an author, many things. Tell us a little bit about your journey
Richard Sargent: I went to school for theater and film and acting. As most people do New York or LA, I chose New York. I did that for a while. I did a couple of my own indie horror films as well. And then as I was trying to figure out what I wanted to do.
As a side project, because you have to have a side project when you’re trying to break into that field. I thought I love cooking. I love experimenting. I love being creative. Let’s take some culinary classes. So I was gifted some culinary classes and it was really great. And I thought, okay, great. Now I’m going to go work in a kitchen. But the more I thought about that, I realized I would hate it if I had to do it as a day job. I would hate cooking. I put that on the back burner and focus more on the theater and film and all that.
And just kept plugging away at that. When I moved to the West Coast, I became artistic director of a couple of theater companies and had some plays published, that sort of thing.
So my writing and my directing was starting to take off a little bit. I had a little more free time to go back to the cooking thing that I was looking forward to doing. And the way this came together is that I was doing a play with some friends and we were chatting we actually were doing the play, The Woman in Black, and we were chatting about horror and horror films and they felt the way I felt about them initially, that they’re all just and I just couldn’t have that.
I’d seen so many great ones that have changed my life and had so many positive messages. Because horror movies are basically about the outcasts winning. I felt like I’ve been an outcast my whole life, so I could really connect to them. So I started showing them the ones that I thought were important.
I started with my favorites and then dug deeper into the ones that I felt. Told really great stories and had really great messages through these horror movie nights where I would pair an appetizer, a dinner and a dessert, each with its own movie and we would do three movies a night and we would do this every couple of weeks.
Can you talk a little bit about this book’s undertaking and 1-2 lessons that you learned from that process?
Richard Sargent: Absolutely. Yeah, it really was an undertaking. When I started these nights, these horror movie nights myself I just thought they were going to be fun. I just thought we were all going to have a good time.
Then about halfway through, maybe about five or six nights in, my friends were all like, what are you going to do with this? I’m like, what do you mean? We’re just having a good time. And they’re like, no, other people are going to want to do this. I’m thinking about what can I do with this?
Maybe I can start an event service and cater these nights myself? But ultimately I chose to do a book because it’s more accessible and it’s more fun. You get to do it in your own home and invite your friends over and it makes for a much more fun evening. Once I decided that it was going to be a book, it took about two years to compile it all into book format. Retake some pictures, that sort of thing, get it all ready for my copy. So I self published it two years ago and then it got picked up.
So the version that you have and that we’re talking about today is the version that Ulysses Press put out about another year or so later.
So it was about a five year process from the first horror movie night, all the way to the book that, that we’re talking about today.
If I have any tips for people, find what makes your idea stick out. What about your idea do people want to know, be authentic about it and just keep plugging away at it.
You’re going to get frustrated. Move on to another project, take a walk, do something else. And come back when the inspiration strikes, but never force anything. That’s my big thing. You can’t force inspiration or you’re not going to end up with the best product that you could possibly have.
From the five years ago first draft to Ulysses Press version now, how close is the finished product compared to your original vision?
Richard Sargent: It’s very close actually. A lot of things that were changed were just improvements on the pictures. Things are worded differently, more clear, more consistency throughout the book.
Ulysses was really great with the editing process. They kept a lot of what I wanted to do with the book and the whole spirit of the book.
There’s millions of horror movies out there. How did you go from a million down to 60?
Richard Sargent: It really had to just speak to me. It had to be bigger and better than the average horror film. Or at least I had to view it that way.
I studied horror and I studied film throughout my life. I can grasp the difference between your average horror film and something that’s trying to influence the viewer in some way. And those are the ones that I tried to put into the book. I know that 60 is not a lot and that’s why there will be more books hopefully.
I thought it would be a fun start to break newbies in. So rather than just hitting every classic that you can think of: Exorcist, Jaws, I picked a lot of classics and mixed them in with some newer things that had more up to date themes and up to date comments on society, like The Conjuring and The Descent, movies like that.
Not everyone seeing this is a huge horror movie fan. Can you give us any tips or ideas about what makes a really great horror movie?
Richard Sargent: I think it all starts with the characters which then reflects on the script. So if it’s a really well written script, it has characters that A) you care about and B) are telling a story within a story, basically, by living through their story, they’re telling us how we should be living our lives. Of course, we know that because of Scream and movies like that, we know the rules of horror.
Don’t don’t say “I’ll be right back” and all that kind of stuff.
But beyond that, there are things that make a horror film great. It’s a lot of really great being on the side of the outcasts. So if you think of movies like Frankenstein a lot of people will say that the monster is the monster, but the monster is not the monster. The society not accepting the monster Is the real monster.
That’s a film that tries to show us how to accept people who are not like us. Some people may say that science is the monster. I am not that kind of person. But, there’s the commentary in that film too, that maybe we shouldn’t do everything that we are able to do with science.
For queer culture and women’s rights we have films like Hereditary that dive into dealing with grief.
As long as your characters are doing something important, they’re not just playing with a Ouija board, or running into a shed full of chainsaws. As long as they’re making smart decisions,, I think it elevates it to the next level, movies like The Exorcist, obviously, more recently, I thought Barbarian just from last year was outstanding, just in that way of telling the story, that was creative to me.
Ones that stick with you forever. Jaws, a lot of people didn’t want to go in the water after that.
We have a very dinner party kind of an audience. Do you have a favorite kitchen gadget?
Richard Sargent: Yeah, so I had to cook these meals. There were actually some other recipes that I worked on too, for these films that I didn’t put in the book. Everything is trial and error in the kitchen. So I cooked several of these many times until I found the right measurements of everything.
It was a long process in the kitchen, but a fun one, of course.
Maybe it makes me basic, but my favorite kitchen gadget is the slow cooker because you can do so much with it and you can step away from it and work on other things while your main meal is sitting there for hours.
Are there 1-2 recipes in the cookbook that you want to point out?
Richard Sargent: As I like to start any meal, let’s start with dessert. I would say I’m super proud of the pavlova from Cabin Fever, if you’re familiar with the movie. The dish is called The Close Shave, and it is a pavlova with Chantilly cream inside and berries on top, berry compote on top, and it just drips through a bloody wound.
I’m pretty proud of that one, and I got a lot of great feedback. I still have my friends from that horror movie night talking about it all the time.
Another one I’m super proud of is the paella from Broken Lizard’s Club Dread, which is an overlooked horror comedy. Basically, Coconut Pete runs this party island and he has his own special paella, Coconut Pete’s paella, which I tried to recreate with his secret ingredients and I thought it came out pretty well, so I’m pretty pleased with that one as well.
Let me see, appetizers. One that was fun was just coming up with the popcorn for Scream. I tried a bunch of different flavors and a bunch of different ways of doing it and it’s one of the ones that I feel is a recipe, but also a hack. An easy way to pop bagged popcorn and put flavoring on it.
It’s a good one to show that anybody can do what’s in this book. You don’t have to be Martha Stewart to be able to create what’s in this book, recreate it.
When the book first arrived, I was sitting in a room with teenagers and as old as people in their 70s, so it’s quite a range and we were all having fun with it.
As an author, as a creator, how does that make you feel? Was it designed to be a communal experience?
Richard Sargent: Putting things out there always makes me nervous. The feedback that I’ve been getting, hearing people, seeing pictures from people doing their own horror movie nights or just recreating the recipes or just on podcasts and things talking about the clever titles and all that kind of stuff it just makes me feel so good because I was worried that maybe this is just a “me” thing, like I’m just this weirdo super into horror and food. It’s good to know that I’m not. The whole horror community, the whole film community is into something like this.
They they can entertain, they can bring their own friends over. They can be the star of their own show. It speaks to everybody.
Since you are the Horror Movie Night Cookbook expert, can you give us some tips and advice for our next movie night?
Richard Sargent: I’ve done horror film nights where we just all get together and we eat the food and we watch the movies.
I’ve done one’s where we play extra games other than the drinking games. We have costume contests. It’s really how far you want to go into it.
But I would say start early if you’re going to use some of the recipes in this book, start early because there are many things that could go wrong especially if you’re not used to cooking and there are things that could go wrong, things that could burn things that might not set the way you want them to.
Have extra ingredients on hand.
If you don’t like a movie that the recipe is paired with, think about how that recipe could go with another more you like more?
Have fun with it and try it all.
How can we elevate the experience to a Superbowl Sunday level?
Richard Sargent: Definitely add costumes. Decorate. Fog machines are always fun. Pick the ones that pick the recipes that can make it a more social evening. Maybe ones where you add your own stuff to them. Like the one for Cujo is like a burrito bowl, essentially, so that people can add their own ingredients to it. That gets people up and mingling and having a good time, definitely play the drinking games, but be careful because the drinks are strong.
It’s Halloween season right now. When is the best time of year for the Horror Movie Night Cookbook?
Richard Sargent: All year. There’s no set time. Horror has so many stories to tell. A lot of them are very important that you can watch them all year round.
Get in that spirit all year round. I think that people don’t give horror the credit that it deserves. There are a lot of great films out there that even people that don’t love horror will like. Those are the ones I think we should be talking about. Horror should always be part of the conversation.
A lot of horror films are set throughout the year, so if you wanted to do a horror movie night for Valentine’s Day, you’ve got plenty to choose from, It’s not just for those of us that like to get dressed up one day a year. It’s all year round.
As we wrap up, any final message you want foodies or movie lovers to know about you or this book?
Richard Sargent: I would just want them to know that I really did put a lot of thought and heart into everything that they see in this book. I really didn’t just say, Oh, wow, let’s come up with some gimmicky-looking cookie or something. These aren’t decorations. This is real food and real thoughtful recipes that are inspired by things that happen in the film, things that they eat, things that they do, places they go. For example, in The Descent, they are supposed to be spelunking in the Appalachian mountains. So I used a local dish from the Appalachias as that recipe. These are not just Halloween decorations. These are actual recipes that you can enjoy any time of year. But watch the movie too. So yeah, I would just want people to know that don’t expect cutesy little Pinterest ghost cookies. That’s not what you’re going to get. You’re going to get real recipes like you would in any cookbook. This just has the horror edge to it as well.
Where can we learn more about you? Tell us the website, the social media
Richard Sargent: The book can be found at any local bookstore or online Barnes Noble, Amazon.
If you want to learn more about me, or just maybe get bonus recipes every now and then on my Instagram you can follow the Horror Movie Night Cookbook Instagram, or my own personal one, @rsargent83.
Tell me what you like. And if you host your own, tag me in that sort of stuff. I’d love to see how your recipes come out, what you would change. I’d love feedback. If you do try any of this, please contact me online and let me know what you liked and what you didn’t.
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Valentine’s Day is coming up! Sommelier Jaime Smith shares Romantic Wines
Valentine’s Day is coming up! Sommelier Jaime Smith shares romantic wines.
It’s that time of the year again and Valentine’s Day is right around the corner.
How should should you celebrate this holiday with your partner?
There is always a ton of pushback on these kinds of consumer targeted holidays, a new gripe is thrown in every year but why not just embrace it? The news cycles are dire, the world is changing so quickly, why not just grab ahold of this silly tradition and go with it, have fun, the other 75% of the world is.
Let loose, grab a bottle and relax.
While we are at it, why not visit some of the country’s most dynamic wine spots and the fab people who run them and let them help you choose that bottle of wine this year?
Not only are these wine stores and bars dynamic but their philosophies of inclusion & acceptance should be something we all should be aligning with ourselves.
We all struggle sometimes to find that perfect bottle for ourselves, these pros can guide you to your sweet spot.
Cheerful, friendly and quite bad ass, these stores are female/minority/handi-capable run and offer terrific selections from well-priced bottles of sparkling/still or dessert wine along with some distilled choices and the non-alcoholic too.
Wine in New York City for Valentine’s Day
NYC- big city of dreams and a place where everything is possible.
Yannick Benjamin and his wife Heidi Turzyn have recently opened Beaupierre in Hells Kitchen.
The store is a “…barrier-free wine store that supports social sustainability to enrich the quality of life for people living with disabilities as well as members of the BIPOC, LGBTQIA, and other marginalized communities…
…an ‘open-door’ establishment
where everyone, regardless of race, gender, sexuality, or disabilities,
is always welcome.”
Not only are they the most inspirational couple you will ever meet but they will help you pick that special bottle for Valentine’s Day.
If you are ever in Harlem, you should most definitely visit their restaurant Contento (it practices the same philosophies as the store).
A fave bottle these days: 2020 Maison Chantereves, Aligote, Les Chagniots, Bourgogne, France
Visit Beaupierre in Hells Kitchen
Visit their restaurant Contento
Wine in Las Vegas for Valentine’s Day
Las Vegas- the city of lights and luck
Las Vegas is a terrific wine city and 2 places to visit for expert advice are Ada’s Wine bar and Lamaii.
First up Ada’s, run by the utterly fantastic human Ms. Kat Thomas and her infectious positivity. Ada’s has a global selection of well curated and socially conscious selections.
A fave bottle of sweets for the sweetie:
2018 Sauternes, Château Gilette ‘Les Justices’, Bordeaux, France
Next up in the neon city is a Thai sommelier/chef named Bank Atcharawan and his growing empire of hot wine centric spots.
Lamaii has some of the best Thai food in the US (he is part of the Lotus of Siam alums, the wine brain behind them) and his wife Pimmie are the consummate hosts, go chat about Burgundy and Germany!
A fave V-day bottle of bubbles:
MV Rolland Champion, Champagne
Shop Lamaii here
Wine in Washington DC for Valentine’s Day
Washington DC- The nations capital is a hot bed for natural wines and inclusivity.
Two spots to not miss are Domestique Wine Shop and Vitis Wines.
Domestique is hands down the best natural wine shop in the country and Eric Moorer is part of the reason, an encyclopedia of all things natty and a proponent for the culture.
Fave natty selection:
2019 Domaine Dupasquier, Mondeuse, Savoie, France
Shop Domestique Wine Shop
Vitis Wine Bar is located in Union market and run by one of its owners, Vanessa Phillips, a Kansas transplant and she-boss. The store has female & BIPOC centric choices with a great value all tightly wrapped in a small footprint.
Fave store pic:
2019 Beaujolais Villages, Jean Foillard
Visit and shop Vitis Wine Bar
Wine in Charleston, SC for Valentine’s Day
Charleston, SC- The gem of a city along the Atlantic coast
A simply amazing wine store called Graft and run by one of the owners Mr. Femi Oyediran. Femi is a well renowned Sommelier and probably one of the most affable folks in the wine biz. The store is a treasure trove of wines, from nerdy to classic.
Fave domestic red:
2021 Trousseau, Phelan Farms, Cambria, CA (a Rajat Parr production)
Visit and shop at Graft
About Sommelier Jaime Smith
a drone in the Sommelier Brain Collective. Jaime Smith loves wine. He’s currently in DC causing havoc.
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Coconut, Oak bring Depth and Flavor : Maker’s Mark Cellar Aged 2024 — Preview Tasting Review
Inspiring Flavor behind Maker’s Mark Cellar Aged 2024 — Preview Tasting Review
In celebration of the debut for Maker’s Mark Cellar Aged 2024, I joined a group of whisky and spirit reviewers at Maker’s Mark headquarters in Loretto, Kentucky for a day of tours, lunch and of course a private tasting.
Our Cellar Aged 2024 tasting was led by Innovation Manager Beth Buckner and Senior Director & Head of Innovation Blake Layfield.
The limestone shelf that surrounds Star Hill Farm, homeplace to the Maker’s Mark Distillery, is key to crafting the unique taste of its bourbon
Today’s tasting takes place in a built-in cave within the limestone shelf itself, at a chilly 50 degrees. It’s a memorable experience for a memorable bottle. As we walk into the limestone cellar, there’s dozens of barrels stationed on the floor, which is part of the Private Selections Program we’ll hear about below
Maker’s Mark Cellar Aged 2024
Maker’s Mark Cellar Aged 2024 blends 15% Maker’s Mark 12-year-old and 85% Maker’s Mark 13-year-old, at 59.7% ABV or 119.3 Proof.
The aroma carries notes of caramelized sugar and toasted almond. The palate unveils a delicate interplay of buttery shortbread, a surprising bite of coconut, and spices. A lingering finish highlighting dried dark fruit and oak undertones.
Side by side: 2023 vs 2024
The 2024 bottle (the 2nd inaugural Cellar Aged effort) takes a noticeable turn from it’s 2023 first path.
The 2023 is a blend of 87% 12-year-old and 13% 11-year-old barrels. Proof at 115.7
In comparing, you’ll notice strong differences. 2023’s bottle offers lighter greeting. Aromas of caramel syrup, cinnamon sugar, subtle red fruit. Cornbread, apricot, brown sugar.
Whereas 2024 is a more matured taste profile. The aroma carries notes of caramelized sugar and toasted almond. The palate unveils a delicate interplay of buttery shortbread, subtle coconut, and spices. A lingering finish highlighting dried dark fruit and oak undertones.
Private Selections Program
A Maker’s Mark priority is to maintain their taste profile. Famously, aged between 6 – 8 years old, but every barrel ages a little bit differently.
When loyal customers asked for a single barrel, they had to politely decline, but wanted to find a way to excite and involve their audience base.
So they created the Private Selections Program, which is how enthusiasts visit and pick their taste, a vision of what they want their Makers Mark to taste like and then the company uses custom staves in a barrel, which were seen stored on the floor around us.
Maker’s Mark Cellar Aged 2024 will be available for a suggested retail price of USD $174.99 in the United States
The limited-release Maker’s Mark Cellar Aged 2024 will be available for purchase at the Maker’s Mark Distillery by booking the Cellar Aged Experience at https://www.makersmark.com//distillery/visit-us.
For more information about Maker’s Mark, please visit www.MakersMark.com.
ABOUT MAKER’S MARK
Maker’s Mark® is the iconic handmade Kentucky bourbon driven by a vision for better flavor and a better world. Maker’s Mark began with the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, fulfilled their dream to create a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess. Highly desired around the world, Maker’s Mark is handmade, hand-dipped in our signature red wax, and every barrel continues to be rotated by hand and is aged to taste not time.Always true to the founders’ vision, Maker’s Mark continues to shape the brand’s future through purposeful, flavor-driven innovation. In recent years, the brand has introduced thoughtful, super-premium expressions to its portfolio, including Maker’s Mark 46, Maker’s Mark Cask Strength, and Maker’s Mark Cellar-Aged, all Double Gold winners of the 2024 San Francisco World Spirits Competition, as well as Maker’s Mark Private Selection: the brand’s custom barrel program.
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