Avery Brewing Company, a pioneering craft brewery known for its all-encompassing obsession with beer, has introduced its Go Play IPA – a new year-round beer. Avery Brewing crafted the Go Play IPA as a celebration of those who do their thing, regardless of what it is, with the same all-in obsessive enthusiasm that they have for beer.
The Go Play IPA sports – as quoted by their website – juicy, tropical, and dank aromas, fueled by dry-hop additions of Vic Secret, Idaho 7, and Simcoe hops. The addition of sodium and potassium and the near-sessionable 5.5% ABV make Go Play the perfect beer to handle hot days without having to compromise on flavor.
Creating a Sessionable Beer
Taking cues from the Michael Gose playbook, Avery Brewing Company applies the rounded salinity of that sour ale to the crowd-pleasing IPA. Activated with electrolytes and a sensible alcohol content, the Simcoe, Vic Secret and Idaho 7 hop fueled IPA brings a refreshing and hydrating beer vibe to athletics.
Adam Avery, Founder and CEO of Avery Brewing Co., said that this beer was the beer he’d been dreaming of creating for years. Outside of running the Boulder, Colorado, brewery, Avery spends a lot of his time rock climbing and mountain biking. He wanted to create a beer that was light and refreshing but didn’t skimp out on flavor. Typically, to create a sessionable beer that can be drunk on a warm day and not be incredibly dehydrating, it needs to be beyond light and borderline flavorless.
For Avery, this proposition was unacceptable. Like most people, living an active lifestyle needs a beer to tag alongside. Taking cues typically found in sports drinks, Avery concocted an IPA that not only felt refreshing but was also full of flavor.
Go Play IPA reaches more sessionable IPA status while ultimately becoming a pale ale with a stronger hop tilt. Dry, crisp and refreshing throughout, the beer closes with the promised and rounded salinity that plays lightly on the finish for a snappy texture but slightly fuller taste with a medium-long grip of hop bitterness on the throat.
Pale, golden, and hazy, the frothy ale draws in the nose with a host of tropical fruit, citrus, and herb. Gentle sweetness carries a nutty, lightly honied and caramelized taste that brings thoughts of trail mix and graham cracker. With the mineral-rich ale splashing against the middle palate, its refreshing tone takes hold with a hop-centric demeanor. Papaya, passionfruit and red grapefruit rise first, with orange, apricot and a strong herbal contingency coming in a moderately bitter late palate. A light briny solution intertwines with impressions of fruit juice for a hint of Pedialyte in the finish.
Be sure to stop by any of our locations and pick up a 12-pack of Go Play IPA today!
If you ask the average or casual whiskey drinker about rye whiskey, they will likely never have tried it outside of a cocktail, or say they are not a fan, without ever really having tried it for themselves. While bourbon has dominated the American whiskey market for years, rye whiskey has made a huge comeback over the past few years, and there does not seem to be any end in sight. Dating back to the days of prohibition, it was rye that was the original grain of choice by American whiskey makers, not corn. It wasn’t until after prohibition ended that corn took over and became the grain of choice, making bourbon whiskey America’s choice spirit. This was in large part due to corn being far less expensive, and in the end far easier to work with. By the 1990’s, rye whiskey had an afterthought and was being ignored by most whiskey drinkers. It wasn’t until the early 2000’s that craft whiskey started to enter the market, and the cocktail craze started to emerge that rye was “rediscovered”, and the demand for rye started to once again grow. That’s about the time many of the bigger distillers took notice, including Jim Beam.
Knob Creek Rye is a product of Jim Beam and is an extension of their Knob Creek line. While the standard Knob Creek Rye has been on available since 2011, their single barrel rye’s are new to the market and is providing consumers with a true drinkable, yet affordable high proof premium rye product. Knob Creek was one of the first “premium bourbons” products Jim Beam brought to the mass market back in the 1990′s, along with other now staples like Basil Hayden, Booker’s, and Bakers. All of those offerings were bourbons though, so as the demand for rye continued to grow, Knob Creek Rye was born. Now some 7 years later the demand for higher proof rye’s has increased, and thus Knob Creek single barrels rye’s have (finally) come to be.
Payless was fortunate enough to get in early to this new offering and was given the opportunity to select from several premium offering of this high-proof rye. A select panel of bourbon tasting experts unanimously selected the same rye barrel, identifying it as a clear cut above the rest, and now this special hand selected single barrel rye whiskey is available exclusively for Payless customers.
Sweetwood jumps out of the dram, followed quickly by those traditional rye spice notes of cinnamon, nutmeg, & even some clove that one comes to expect in a rye whiskey. There is dried orange peel, and a pleasant vanilla mid-note that slowly opens up to allow in some dried black cherry, and notes of black pepper. There is complexity here that starts your taste buds to get very excited to take the next step.
A silky texture presents with sweet caramel and wood leading the way. Swiftly entering are strong notes of sweet candied apricot and orange. There is a strong vanilla mid-pallet, with a balancing under-note of some subtle almond mixed in. Oakwood notes mix with soft hints of leather enter as the heat from the proof announces itself. There’s a nice spice that is present throughout to provide that kick you look for in a rye whiskey, but never fully extinguishes an ever-persistent sweetness that presents itself from start all the way through the finish. Joining the party late are some subtle notes of ginger and black pepper that present themselves at the very end.
A long, spice filled finish provides complexity and a firm backbone, yet is still sweet and extremely drinkable. While there is a punch of heat, that is to be expected from a near cask strength product (single barrels are 115 proof, while recent cask strength releases were just 119 proof), but don’t let that scare you. This hand-selected barrel provides an array of mouth-watering flavors that lay on the tongue from front to back and sparkles with enjoyable bursts of spice, vanilla, caramel, and ripe fruits. This is a drink that can be enjoyed neat, or will rock out any cocktail of your choice. This is a rye not to be passed on if you are lucky enough to find one.
Seagram’s first introduced Crown Royal in 1939 to celebrate King George VI and Queen Elizabeth visiting Canada and it remained a Canadian only product until 1964. The beverage giant Diageo acquired the Crown Royal brand in 2000 when Seagram’s was dissolved and since then there have been numerous versions and variations of the original released. Like most Canadian whiskey it’s a blend of different grain whiskeys of various ages.
This version to come out of the Crown Royal brand is Salted Caramel. The idea behind this was to infuse a blend of Crown’s best whiskeys with the subtly salty-sweet taste of indulgent salted caramels – imparting lush, creamy notes that compliment the richness of flavors that come out of the master-blended casks.
Crown Royal has a rather unique presentation. Their definitive crown-shaped bottles came from when Seagram’s introduced the Crown Royal brand to King George VI and Queen Elizabeth. Salted Caramel is no different. Like every bottle of Crown Royal, it gets treated to the signature crown-shaped bottle. This bottle though comes in a decorative display box and caramel-colored display bag with drawstrings.
In the Tumbler
Like most Crown Royal variants, Crown Royal Salted Caramel has an amber, almost copper color to it. When swirled in a tumbler, it has a thick-like look and feel to it that is consistent with most flavored spirits that have added sweetness to them. The aroma that billows out of the glass presents a pleasant, light maple syrup. Mixed with the maple syrup are aromas of wood and grain from the cask as well as hints of vanilla.
The initial delivery brings a flavor of maple and caramel forward with a subtle peppery spiciness from the oak and grain. The spiciness carries a light touch of black pepper and orange-peel zest. The added sweetness of the caramel gives the spirit balance and cancels out the heavy oak and grain taste that comes with non-flavored whiskeys. The mixture of flavors provides an even balance on the taste buds that will leave you pining for more.
One of the most recognized drinks in the stable of cocktails, the Old Fashioned is as iconic as it is delicious. This deceptively simple cocktail is made up of three ingredients – a ton of whiskey, sugar, and bitters. This drink is about as basic as it gets but can be made wrong if the maker doesn’t understand the purpose of each ingredient and how they mesh together.
Most Old Fashions, if made correctly, are about 80 percent whiskey. You can’t skimp on this either. It’s literally the foundation of the drink. There’s much debate when it comes to the correct whiskey and the real answer is…the one you like best. Taste is subjective. Go with what you enjoy most.
Tradition would say to use a sugar cube but we ain’t go time for that! Plus, sugar cubes are a pain to find and they don’t dissolve all the way, so you end up having grains of sugar floating in your drink which looks awful. Skip that crap and go with a rich simple syrup. It’s easy to make and it can last forever. Combine 2 parts sugar and 1-part water in a pan. Set the heat to low and stir the mixture until the sugar is dissolved, don’t let the syrup boil though.
Bitters are made by concentrating the flavors of spices and tree bark in alcohol. So, remember, when you pick up your classic bottle of Angostura, a little goes a long way. Two to three drops are all you need. Any more and you’ll begin to overpower and cover up all but the most aggressive flavors in the whiskey you choose which will make for a terrible-tasting drink.
Don’t forget your orange peel. This simple addition to your Old Fashioned makes a world of difference. With a vegetable peeler, peel a two-inch slice of orange skin over your drink so the oils that fly off from the peel fall into your drink.
Welcome to the world of Old Fashions.
Elements of an Old Fashioned
Whiskey: Both rye and bourbon offer different flavor profiles. Bourbon is slightly sweeter and rounder, whereas rye introduces a peppery bite. Either way, you’ll want something high in proof (over 100) as this extra alcohol will stand up to the dilution from melting ice. Try Knob Creek, W.L. Weller Antique, Booker’s, Old Grand-Dad, Baker’s, Wild Turkey 101, Wild Turkey Rare Breed or Rittenhouse.
Glass: The Old Fashioned is one of the few drinks in existence that has a glass named in its honor. The ideal glass should be between eight to 10 ounces, with a thick heavy bottom.
Ice: This is a sipping cocktail, but you don’t want that expensive booze turning into a watery mess. Avoid small cubes and pick up rubber molds or invest in an ice sphere.
Sweetener: While simple syrup works well, other options are to sub in honey, maple syrup or agave nectar. But, make sure to dilute these with equal parts water.
Bitters: There are dozens of new bitters on the market. The best, however, is still the most common: Angostura. Two healthy dashes will do the trick. Chocolate or walnut bitters work well in this drink if you can find them. I also like Dale DeGroff’s pimento bitters.
Technique: The most balanced Old Fashioned is made by stirring the drink with ice for about 20 to 30 seconds and then straining that mix over fresh ice.
With the month of August in full swing, it’s time to take a step back, regroup and conquer the final dog days of summer. For those who don’t know the meaning of the dog days of summer and just think it’s a Florence and the Machine song, the dog days of summer are considered the hottest part of the summer season – basically when the heat comes on full steam and you can’t go outside for more than a minute without breaking a sweat.
So, there’s only one thing left to do. Make rum drinks and pretend you’re on an island with a cool breeze. Now, rum has been steeped in romanticism thanks, in part, to its association with pirates in the Caribbean (Not Pirates of the Caribbean though Captain Jack Sparrow questioning where’s the rum has helped too).
History of Rum
For the time being, no one is currently sure when rum was invented. Scholars believe that it was more than likely created by the Malay people thousands of years ago as an early drink called brum. The first known distillation of rum took place during the 17th century on various sugarcane plantations located in the Caribbean. According to many oral traditions of the Caribbean, it is stated that the first rums were created in Barbados – though new evidence has emerged that suggests Brazil and Sweden both had their own versions of rum.
Enough of the history lesson. Let’s get to some drinks that you can make with rum.
Perhaps one of the more known of the Tiki cocktails, the Mai Tai was created as a way to showcase the flavors of a good-quality rum. Your creation shouldn’t be neon-colored or overly sweet. If made properly, it should have a deep amber hue and allow for the rum to shine through the complimenting ingredients.
To make this drink, you need to add the ingredients below to a shaker filled with crushed ice. Shake vigorously until the shaker is well-chilled and frosty on the outside. Pour (unstrained) into a double Old-Fashioned glass.
¾ oz. Fresh Lime Juice
¼ oz. Rock Candy Syrup (2-parts sugar, 1-part water)
¼ oz. Orgeat Almond Syrup
½ oz. Orange Curacao
2 oz. Premium Aged Rum
Garnish – 1 lime rind and a fresh mint sprig
This sweet cocktail made with rum, coconut cream or milk, and pineapple juice, is usually served either blended or shaken with ice. Two bartenders from Puerto Rico lay claims to creating the drink but either way, Puerto Rico’s national drink tastes wonderful.
To make this drink, Pour coconut cream, pineapple juice, and white rum into a blender or shaker with crushed ice, and blend or shake very well until smooth. Pour into chilled glass, garnish with pineapple wedge and/or a maraschino cherry.
4 oz. spiced rum
4 oz. coconut milk
1/3 cup fresh pineapple chunks
splash of pineapple juice (at your discretion)
1 cup of ice
2 maraschino cherries
Garnish – Maraschino cherries and a slice of pineapple
The granddaddy of all rum drinks, the Daiquiri has gone from the pride of Havana to an unloved extra on the back of some Senor Frog’s table menu. The reason being – people associate it with adult slushies, spring breakers, and god-awful hangovers. Which is a shame, because a daiquiri is a simple, delicate blend of rum’s sweetness with a raw taste of sugar and lime juice. It’s a balancing act of flavors that most get wrong – queue the adult slushy.
To make this perfectly, add all the ingredients to a shaker with ice and shake until well chilled. Strain into a coupe and garnish with a lime twist.
2 oz. light rum
¾ oz. fresh lime juice
¾ oz. demerara sugar syrup
Garnish – Lime twist
Come on in
Be sure to stop by any of our locations to stock up on your favorite rums. Remember, drink responsibly. Always have a driver available if you’re going anywhere, and be safe.
When it comes to Canadian whiskey, Crown Royal literally takes the crown. It’s been the best-selling Canadian whiskey for some time in the world market and doesn’t seem to be slowing down anytime soon. You can find it anywhere from fine restaurants, on airplanes and the shelves of any liquor store you stroll into.
Crown Royal can trace its lineage back to 1939 when Seagram’s introduced a new product to honor a visit from Britain’s monarchs, King George VI and Queen Elizabeth. The story goes that Seagram’s had tried hundreds of variations – around 600 to be exact – before settling on a concoction that was deemed worthy. Once the right blend was found, Seagram’s bottled it in a quilted crown-shaped bottle and packaged it in a purple pouch. The pouch was purple because it is a color long associated with royalty.
With its production facilities in Gimli, Manitoba, Crown Royal is now owned by spirits giant Diageo. Every bottle of Crown contains some combination of five different whiskeys, aged in a variety of new and used casks. Like keys on a piano, these whiskeys give blenders a different note that either plays harmony with each other or emphasize a taste.
Round and soft, this is an unchallenging, easy-drinking whiskey that may leave “serious” drinkers bored, but sure makes a great highball. It’s also enjoyable in a crystal tumbler neat or on the rocks.
Faint notes of vanilla and fresh, out-of-the-oven lemon bread. There isn’t really a scent of alcohol here like other blended whiskeys.
A sip of Crown will introduce gentle vanilla and honey notes. “Delicate” in a word is a great way to describe how these flavors intermix with each other. Tasters will also note a faint oak in the background, which is thanks to the aging process in the casks.
The finish on Crown is light, balanced, and almost too easy to drink prompting some more sips. There isn’t the typical burn of a heavier bourbon.
This August, we will be featuring Crown Royal as our hot item of the month. Stop by and pick up a bottle for yourself for $23.99 for a 754ml bottle.
Craft whiskeys, bourbons, and ryes are seeing an increased rise in popularity in the U.S. From drinking-age millennials to retired Baby Boomers, the craft drink movement is growing by double digits. Born out of the south – in particular, Kentucky and Tennessee – these style drinks still have the aura of an American outlaw and bootlegger which is perfectly embodied by the craft whiskeys of the Jesse James America’s Outlaw line of whiskeys.
Born in the Hills of Tennessee
Born from the creative brains of Jesse James Dupree, best known for being the frontman of Jackyl and creating the Full Throttle Saloon tv series, the bourbon is made to honor the notorious and legendary American outlaw, Jesse James.
The bourbon itself is aged for 3 years in American oak prior to bottling and is said to be made in accordance with what they claim are standards of the 18th century southern states. The Full Throttle Distillery in Trimble, Tennessee, revitalized the sleepy town of fewer than 700 people and has generated jobs and tourism that was key in pulling the town out of financial hardship and back on the map.
The label itself is commissioned by Jesse James Dupree, who claims that having been “personally responsible for millions of gallons of beer and whiskey” over the years, he created his own label for beer and whiskey.
“Bourbon is a very personal thing,” said Dupree. “Brown liquor isn’t just a brand or a process—it really becomes very special to every person in a different way. I love that our bourbon is so revered by so many people since we make our spirits for everyone who busts their knuckles all week working hard for every dollar. Everything we do is in honor of them and is our way of providing bourbon and Tennessee whiskey that is not commercial but is authentic through and through.”
Embodying the Outlaw Spirit
Made in the spirit of America’s true outlaw, this 80-proof bourbon is old-time charcoal mellowed. Aged in oak casks for a minimum of 36 months to develop an incredibly smooth and full-bodied character for the outlaw in you.
Stop by one of our stores and pick up a 1.75L bottle of Jesse James America’s Outlaw Bourbon for $26.99. We have his whole selection available at all our stores.
With a unique blend of two Kentucky Straight Rye Whiskies and two Kentucky Straight Bourbon Whiskies, Basil Hayden’s Two by Two Rye offers a keen taste on the best of both worlds for whiskey drinkers – spiciness from the rye complimented by the sweet finish of bourbon.
Balanced by 5-year-old Kentucky straight rye, a 7-year-old “high-rye,” and a mixture of a 13-year old and 6-year-old Kentucky straight bourbon, the result is a unique whiskey that stands above the rest in the blended category. It remains approachable by most to taste at a modest 80-proof.
This limited run by Basil Hayden’s is complimenting their growth in the super-premium bourbon market. Basil Hayden’s has seen a surge in popularity as of recent. This surge has prompted growth and a popular following – one of the fastest growing brands out of the Beam Suntory.
“Basil Hayden’s has always been known for its distinctive spicy finish, so innovating in the rye category continues to be an exciting venture for the brand, especially as interest in the category grows exponentially,” said Rob Mason, vice president of marketing at Beam Suntory. “While Basil Hayden’s Two by Two Rye upholds our trademark spice and approachability, this blend also challenges the status quo and encourages fans to discover the versatility of rye.”
Best enjoyed sipping neat or on the rocks, Basil Hayden’s Two by Two is a bold golden honey color. Aromas of rich caramel and brown sugar are perfectly balanced by a top-shelf feeling from the rye profile. Put together, the Two by Two offers a smooth, medium-bodied experience.
Reserve Your Own Bottle
This is the second genre-bending whiskey to come out of the Basil Hayden’s distillery this year. Earlier, they released their Dark Rye which mixes Canadian and Kentucky ryes with port wine. Basil Hayden’s will continue to create one-off blends such as their Two-by-Two. To reserve your very own bottle of Basil Hayden’s Two by Two, fill out one of our reservation forms and stop by one of our stores to add more to your collection.
Aroma: Rich caramel and brown sugar aromas with a sumptuous, woody rye flavor profile
Body: Smooth, medium-bodied
Taste: A balanced blend of sumptuous rye and brown sweets with an ample woody accent
“Malt whiskey as we’re presenting it is not out there.” – Assistant Master Distiller Elizabeth McCall
Inspired by keeping close to its roots and a desire to make the best-tasting whiskeys in the world, Woodford Reserve is charting a new course with it’s new Blue Label malt whiskey. Unlike your typical 100 percent malt whiskey, Woodford Reserve Blue Label is a Kentucky Straight Malt Whiskey crafted from 51 percent malt and aged in charred oak barrels – favoring the tastes of bourbon drinkers.
From the Makers Themselves
Choosing to go with a base of 51 percent malt gives the whiskey a rich flavor that’s complex and amplifies the nutty characteristics typically found in Woodford Reserves’ original whiskey. This is a-typical when comparing to a traditional malt whiskey. Generally, malt whiskey is made from a fermented mash consisting of malted barley. In the United States Code of Federal Regulations, the Standards of Identity for Distilled Spirits define a “malt whisky” as a whisky produced at an alcohol by volume (ABV) level not exceeding 80 percent from a fermented mash of not less than 51 percent malted barley grain and stored for aging in charred new oak containers at less than 62.5 percent ABV. A blended whiskey that contains at least 51 percent straight malt whiskey may be labeled as blended malt whiskey or malt whiskey – a blend.
In order to get that nutty characteristic, Woodford adds dark chocolate and caramel coated nuts that are dried out with a dusting of cocoa powder and brown spice. Traces of toasted coconut and a medley of fruits – apples, figs, dates, raisins, pineapples, oranges, mangos, and bananas – brighten the rich flavor and oak character of Blue Label.
The nose of Woodford’s Blue Label gives soft, nutty notes drizzled with light caramel and milk chocolate. Hints of spice and savory mint come together with freshly toasted oak. The aftertaste is one to be desired as well leaving subtle notes of sweet chocolate.
Reserve For Your Collection
If you want to claim your stake on this immaculate malt whiskey, send us a reservation form before it gets snatched up to someone else’s private collection.
When the opportunity comes to carry a premium brand no other liquor store is carrying, we had to jump on the chance.
The Chivas Regal Scotch whiskey brand, owned by Pernod Ricard, is already a highly-regarded player on the world whiskey stage. In 2016, it decided to depart from the norm and create a premium blended malt – unveiling the Chivas Regal Ultis.
Its departure is due to the fact that the Ultis is a 100 percent malt blend made using five of the main single malts
Chivas employs in creating their whiskey. The five distilleries used for the Ultis are Tormore, Longmorn, Allt A’Bhainne, Braeval, and Strathisla – which is where they house the Chivas visitor center.
“By working together, our blending team has masterfully brought five unique single malts from across the Speyside region to create an exceptional blend which is truly the essence of Chivas Regal Ultis,” said Colin Scott, Custodian Master Blender, in a prepared statement. “Each individual malt and each individual blender has added an element of expertise to the whiskey, which is unique to the blend, ensuring it is the ultimate embodiment of shared success.”
Though this premium scotch whiskey doesn’t have an age set to it, Chivas continues to show that it knows its stuff. On the nose, you’ll find unusual and exotic notes – Eastern spices and incense, sandalwood, flamed orange peel, and dried flowers. The body has a good kick with a core of sweetness: nutty malted milk, brown butter, some seaweed, and sesame seeds. The aftertaste leaves a fresh floral element with a touch of mint and some almond.
The Ultis is both opulent and graceful, which shows it has a sense of sophistication with an ease that keeps it approachable.
Come into any of our stores and reserve this one-of-a-kind bottle before it’s gone.
Region – Scotland
Blender – Chivas Brothers
Mashbill – 100% Malted Barley
Cask – Various
Age – Not specified
ABV – 40%
With a slogan of ‘See the Unseen. Try the Untried,’ Prophecy is creating a line of wines that capture a taste of all the premier growing regions around the world. Each wine is crafted to showcase the defining characteristics of each region, giving wine aficionados the opportunity to experience what Prophecy is all about – a shared journey of discovery.
Currently, there are six wines available in the Prophecy family with more expecting to join. Prophecy’s journey will continue to be a life-long one as there are plenty of growing regions to explore. France alone has 11 regions that are known worldwide – Champagne, Alsace, Bordeaux, Provence, Corsica just to name a few. The wines Prophecy currently has available is Sauvignon Blanc, Pinot Noir, Pinot Grigio, and Red Blend.
Showcasing the best of New Zealand’s renowned Marlborough region, Prophecy’s Sauvignon Blanc features aromas of grapefruit, lychee and lime zest that eventually lead to flavors of mandarin orange and green apple. The aftertaste is then met with notes of mineral and white tea.
Representing California, Pinot Noir hits the senses with flavors of toasted oak and ripe raspberry. This wine comes across smooth with deep layers of red cherry and strawberry that are complemented by notes of brown spice.
Straight out of Italy’s high-altitude Delle Venezie region, Prophecy’s Pinot Grigio offers flavors of light citrus, tropical fruit, and mineral notes that bring a crisp, refreshing taste. All of these are then complemented by floral aromas.
Combining two regions near the Pacific Northwest, the Red Blend brings together fruits from Washington state and California. This wine is medium bodied with layers of red fruit, aromas of spice and vanilla, and a feeling of an ultra-silky finish.
California Cabernet Sauvignon
This wine sources grapes from premier appellations across California. Smooth and approachable, the California Cab has layers of blackberry, plum, and raspberry with oaky notes of graham cracker.
Prophecy’s Rose features the best of the South of France. This wine is delicate and bright with layers of fresh strawberries, raspberries and a hint of white peach. All of these flavors bring together a crisp and refreshing finish.
Victo Ngai is a New York-based, award-winning illustrator from Hong Kong. “Victo” is not a boy nor a typo, but a nickname derived from Victoria – a leftover from the British colonization.
Ngai’s work has appeared in books, newspapers, magazines, advertisements, and animations.
To embrace the spirit that each wine unearths a shared journey of discovery, the label designs are inspired by Tarot cards. Many classic Tarot symbolisms are preserved in the illustrations, but the overall design has been refreshed and tailored to fit the personality and varietal characteristics of the individual wine.
Stop by any of our stores and get a taste of Prophecy’s wines for $10.99
America’s birthday is just around the corner and though 2018 decided to land it mid-week, that shouldn’t stop you from celebrating in the name of freedom. Even though most prefer their silver bullets or other canned-variety alcoholic beverages, the five cocktails below can introduce a truly memorable variety to your freedom-filled get together.
Cherry Bomb Mimosa
This drink is meant to get your day started. Couple this with a hearty breakfast or brunch if that’s your style.
1 c. pineapple juice
1/4 c. maraschino cherry juice (from the jar of cherries)
1 bottle champagne
Orange slices, for garnish
In champagne flutes, combine pineapple juice and maraschino cherry juice. Top off with champagne and garnish with an orange slice.
Blue Crush Margaritas
Margaritas are a staple celebratory drink. Make a few of these and get all fired up on freedom (aka, tequila).
2 limes sliced into wedges
Coarse salt, for rimming glasses
1/4 c. Blue Curacao
3 oz. tequila
3 oz. triple sec
1/3 c. lime juice
1 can seltzer
2 c. ice
Rim two tall glasses with lime and salt.
Combine Curacao, tequila, triple sec and lime juice into the glasses and stir to combine.
Top with a splash of seltzer and as much ice as desired. Garnish with a lime wedge and serve.
Red, White & Boozy Shakes
6 scoops vanilla ice cream
6 tbsp. Milk, Divided
1 oz. Curaçao
1 oz. vodka
3 scoops raspberry sorbet
1 oz. raspberry vodka
Red, white and blue sprinkles, for garnish
In a blender, combine 3 scoops vanilla ice cream, 2 tablespoons milk, and 1-ounce Curaçao. Blend until creamy and pour into two glasses. Freeze 15 to 20 minutes.
Rinse blender and add 3 scoops vanilla ice cream, 2 tablespoons milk, and 1-ounce vodka. Blend until combined, then pour into glasses on top of blue layer and freeze 15 to 20 minutes.
Rinse blender and add 3 scoops raspberry sorbet, 2 tablespoons milk, and 1-ounce raspberry vodka. Blend until combined, then pour onto white layer.
Top each shake with whipped cream and garnish with sprinkles.
Blueberry Lemonade Sangria
1 750-ml bottle dry white wine
1 c. Simply Lemonade with Blueberry
1/4 c. tequila
1 c. fresh or frozen blueberries
1 lemon, thinly sliced
1 c. cold seltzer
In a pitcher, combine wine, lemonade, and tequila and stir until combined.
Add fruit and top off with seltzer and serve.
Spiked Sweets Jell-O Shots
Finally, Jell-O shots. No booze-filled get together would be complete without one person whipping out a Jell-O shot here or there. Fill yours full of freedom with this festive recipe.
1 c. water
1 pkg. of red Jell-O
1 pkg. of blue Jell-O
1 pkg. of unflavored gelatin
14 oz. can of condensed milk
Boil 1 c. water and dissolve 1 package of red Jell-O completely. Add 1 c. vodka. Fill up shot glasses a third of the way with the red mixture. Let set 1 to 2 hours in refrigerator.
Boil 1 c. water and dissolve 1 package of unflavored gelatin completely. Add a 14-oz. can of condensed milk and stir, mixing well. Let cool a few minutes. Fill up shot glasses another third of the way on top of the red mixture. Let set 1 to 2 hours in refrigerator.
Boil 1 c. water and dissolve 1 package of blue Jell-O completely. Add 1 c. vodka. Fill up shot glasses a third of the way with the red mixture. Let set 1 to 2 hours in refrigerator.
Makes 20 to 30 shots depending on the size of your shot glasses.
Be sure to stop in to one of our many locations to stock up on supplies to keep the celebration going well into the weekend, because freedom.
Rye whiskey has seen a complete resurgence as the drinking habits of the American public have fluctuated throughout the years. The Distilled Spirits Council revealed that consumption of rye whiskey has grown by 778 percent in the last decade. After being aged in one of Jim Beam’s oldest warehouses in Clermont, Kentucky, for the past nine years, Knob Creek has released its Rye Cask Strength.
“American rye whiskey is retaking its rightful place among the world’s great distilled spirits, a place that was lost Prohibition,” said Distilled Spirits Council president and CEO Kraig R. Naasz.
Knob Creek’s Rye Cask Strength is an unhot, mellow sipping throwback to the sucker-punch, ultra-high-proof releases Jim Beam made its name on. The body of this rye is thick – almost oily. The taste is an uncut, unfiltered array of spices like black pepper, clove, and cinnamon balanced out by honey, brown sugar, caramel candy, and vanilla.
This spirit has already garnered awards from the San-Francisco World Spirits Competition. There, it won the Best in Category for rye whiskey. It has inviting shades of warm golds to light ambers and has an aroma with expansive notes of herbs and rye with nuances of oak from the barrel. Knob Creek’s Rye Cask Strength proof was bottled at a strong 119.6 proof. Though it isn’t the most potent spirit to come out of Knob Creek, it is still reaching levels of potency that you’ll rarely see outside of the brand.
Overproof whiskeys tend to be on the pricier side of things. But with the level of maturation and limited supply run coming from the Clermont facility, Knob Creek’s Rye Cask Strength is more than worth it. The whiskey you’ll consume has a couple of premium benchmarks rarely seen elsewhere in the Kentucky whiskey world.
Payless proudly carries this throwback gem of a rye whiskey and welcome you to come claim a bottle for yourself today!