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Posted: 2026-01-19 08:26
 Maryland rye whiskey carries a softer, sweeter swagger than its Pennsylvania cousin, yet its story is every bit as foundational to America’s early distilling heritage. In the 18th and 19th centuries, Maryland farmers found rye to be a hardy, reliable crop, but unlike the rugged Monongahela style to the north, Maryland distillers often blended their rye with a touch of corn or used a lighter mash bill. The result was a rye whiskey known for its approachable character—still spicy, but rounder, fruitier, and more honey‑edged. This gentler profile helped Maryland rye flourish, especially around Baltimore, where it became a regional favorite and a staple of pre‑Prohibition cocktail culture. While Pennsylvania leaned heavily on heirloom varieties like Rosen rye, Maryland distillers often used a mix of local rye strains that thrived in the Chesapeake climate. These included common winter rye varieties that produced a softer spice profile, along with occasional use of heritage grains that added floral and grassy notes. The mash bills varied widely, but the hallmark of Maryland rye was balance --spice from the rye, sweetness from corn, and a smooth finish. Geographically, Maryland’s distilling industry clustered around Baltimore and the surrounding counties. The city became a powerhouse of rye production in the late 19th century, home to well‑known names like Sherwood, Monticello, and Melvale. Distilleries also dotted the countryside in places such as Frederick, Carroll, and Washington counties, where farm distilling traditions ran deep. Baltimore’s port gave Maryland rye a commercial advantage, allowing it to travel easily along the East Coast and beyond. By the early 20th century, Maryland was producing millions of gallons of rye annually, rivaling Kentucky bourbon in popularity. Prohibition, however, hit Maryland rye hard. Although the state was famously lax in enforcing the ban -- earning the nickname "the Free State" -- the industry never fully recovered afterward. Baltimore Pure Rye Distilling Company (BPR) was the first major post-Prohibition rye whiskey producer in Maryland. In 1938 the Dundalk based distillery released a four-year-old, straight rye whiskey under the direction of master distiller William E. Kricker. The distillery changed ownership a few times with Seagram's closing the distillery doors in 1988. Maryland rye whiskey seemed destined for history books.  But the 21st‑century whiskey renaissance sparked a revival with entrepreneurs on a mission to resurrect Maryland’s once‑legendary rye whiskey tradition. The Baltimore Spirits Company released its inaugural rye whiskey, Epoch Rye, in 2018 -- marking the first rye whiskey distilled in Baltimore in over 50 years. The distillery built its reputation on meticulous, grain‑forward spirits, and Epoch Rye became its flagship expression -- made from a mash bill that leans heavily into rye’s natural spice while incorporating malted barley to round out the texture and deepen the flavor. The whiskey spent two years aging in new charred American oak, resting through Baltimore’s humid summers and brisk winters, allowing the barrels to shape a profile that’s both bold and nuanced. Its release marked a symbolic return to Maryland’s historic role in American rye production, blending old‑world heritage with the craftsmanship of a modern, independent distillery.  Similarly, Sagamore Spirit Rye grew out of a desire to restore Maryland’s once‑dominant rye whiskey legacy. Founded on the banks of the Patapsco River, the distillery built its identity around a uniquely Maryland style—softer and more approachable than the bold, peppery ryes of other regions. Its core rye whiskey is crafted from a blend of two high‑rye mash bills distilled to emphasize spice, citrus, and herbal character, then proofed with limestone‑filtered spring water from Sagamore Farm. The whiskey matures in new charred American oak barrels, where years of aging in Maryland’s fluctuating climate deepen its caramel, baking‑spice, and toasted‑oak notes.
 McClintock Distilling Company is an award‑winning organic distillery based in Frederick, Maryland, and has built a reputation for reviving traditional Mid‑Atlantic spirits with a modern, sustainable approach. Their Bootjack Rye Whiskey reflects this mission beautifully. Crafted from certified organic heirloom grains and milled in‑house on a vintage stone burr mill, Bootjack Rye is designed as an homage to Maryland’s historic rye‑whiskey style. By using a mash bill rich in Abruzzi rye and aging the spirit in new oak barrels, McClintock aims to recreate the bold, spicy, grain‑forward character that once defined Maryland rye. Also check out their Etzler Straight Rye Whiskey which is a special release made with Danko Rye, Warthog Red Wheat, Yellow King Corn and was aged in New Cooperage White American Oak for five years. The ingredients were all sourced from Maryland farms such as Celadon Farms (Mt. Airy), Bought the Farm (Thurmont), and Wallin Organic Farm (Warwick). The resurgence of Maryland rye is more than a nostalgic nod—it’s a rediscovery of a regional style that nearly vanished. As modern distillers revive old recipes, experiment with grain varieties, and reconnect with the state’s distilling roots, Maryland rye is reclaiming its place in America’s whiskey landscape, proving that a spirit with a gentle touch can still leave a bold impression. It almost makes one Rye Curious.
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Posted: 2026-01-16 06:00
Lambic beer occupies a fascinating corner of the brewing world, a place where tradition, geography, and a bit of wild fermentation come together in every glass. Unlike most modern beers, which rely on carefully selected cultivated yeasts, Lambics are born from spontaneous fermentation. Brewers in the Pajottenland region and the Senne Valley near Brussels expose their wort to the open air, allowing native wild yeasts and bacteria -- most notably Brettanomyces bruxellensis and Brettanomyces lambicus -- to take hold. The beer is then transferred to oak barrels (often previously used for port or sherry) for aging, where it matures for one to several years. This ancient method, dating back centuries, produces beers with unmistakable character: tart, funky, earthy, and extremely textured. The result is a style deeply tied to its environment as Lambic beer simply cannot be authentically replicated outside this small Belgian region because the local microflora are part of its identity.Over time, Lambic brewing evolved into several substyles, including Gueuze, Kriek, and Framboise, each created by blending or fermenting the base beer with fruit. Gueuze is created by blending younger and older batches to create a highly carbonated, complex beer often compared to Champagne. Kriek is a Lambic augmented with cherries, whereas Framboise is a Lambic augmented with raspberries. Among the most famous examples of the latter is Lindemans Framboise, a raspberry Lambic that showcases how fruit can soften and brighten the wild complexity of the base beer. Lindemans begins with a traditional Lambic foundation, then adds whole raspberries that subsequently spark a secondary fermentation. The fruit infuses the beer with a vivid ruby color, a fragrant berry aroma, and a balance of sweetness and tartness that makes it approachable even for those new to sour beers. Many thanks to the two centuries of brewing from the six generations of the Lindeman family. What makes Lambic so compelling is the way it bridges past and present. It’s a living reminder of pre-industrial brewing, yet it continues to evolve through the creativity of producers like Lindemans. Whether you’re savoring the rustic funk of an unblended Lambic or the fruit-forward charm of a Framboise, you’re tasting a beer shaped by its land, its history, and the invisible wild yeasts that have floated through Belgian air for centuries. Lambic isn’t just a beverage—it’s a cultural artifact, a sensory time capsule, and a testament to the beauty of letting nature take the lead.
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Posted: 2026-01-14 19:11
Pennsylvania rye whiskey carries a legacy that’s as bold and distinctive as the spirit itself. Long before bourbon became America’s favorite, rye was the country’s original whiskey, and Pennsylvania --particularly the region around Pittsburgh -- was its beating heart. Early settlers in the 1700s found rye grain far easier to grow in the rocky Mid‑Atlantic soil than corn, and distilling it into whiskey quickly became both a practical necessity and a profitable craft. In fact, the origins of American grain distilling can be traced back to 1753 when Shenk's Distillery (later Bomberger’s Distillery, then Michter’s Distillery) opened as the nation’s first grain distillery - transforming distilling from an agricultural enterprise to a large-scale industry. By the late 18th century, Pennsylvania rye had become so economically important that it fermented the Whiskey Rebellion, George Washington's first presidential crisis. The character of Pennsylvania rye has always been shaped by the grain itself. Traditional mash bills leaned heavily on rye—often 80% or more—producing a whiskey known for its dry, spicy, and earthy profile. Farmers used several rye varieties, including heirloom strains like Rosen rye, which was prized for its intense aroma and robust flavor. Modern distillers have revived interest in these heritage grains, recognizing that the specific rye variety can dramatically influence the whiskey’s personality, from peppery and sharp to floral and subtly sweet. Geographically, Pennsylvania’s rye distilling industry once stretched across the state, but two hubs stood out. In western Pennsylvania, the Monongahela River Valley became synonymous with a rich, full‑bodied style of rye that carried the region’s name: Monongahela rye. Towns like Brownsville, West Brownsville, and Connellsville were dotted with distilleries, warehouses, and river ports that shipped whiskey across the country. Eastern Pennsylvania had its own pockets of production, but it was the Monongahela region that defined the state’s reputation, producing some of the most sought‑after rye in the 19th and early 20th centuries. Prohibition dealt a devastating blow, and by the mid‑20th century, Pennsylvania rye had nearly vanished. Yet the story continued. A modern revival -- fueled by craft distillers, whiskey historians, and grain researchers -- has brought the style roaring back. In 2015, Laura Fields of the Delaware Valley Fields Foundation and Greg Roth of Penn State’s Agricultural Extension reintroduced Rosen rye by planting a test plot using seed from the USDA. In 2019, Master Distiller Dick Stoll of Stoll and Wolfe Distillery (Lititz, PA) became the first person to distill Rosen Rye Whiskey in nearly 50 years. The reunion was fitting as Dick Stoll was also the last distiller to run Rosen during his time at the historic Michter’s Distillery. Other distilleries quickly joined the movement with Dad’s Hat (Mountain Laurel Spirits) in Bristol leading the charge with traditional Pennsylvania-style rye made from locally sourced grain. Wigle Whiskey in Pittsburgh has embraced the region’s heritage with organic rye expressions and historical recreations. New Liberty Distillery in Philadelphia has resurrected the famed Kinsey brand, while smaller producers across the state experiment with heirloom rye varieties and old‑world techniques. Even outside Pennsylvania, distillers such as Leopold Bros. in Colorado have collaborated with agricultural researchers to revive Rosen rye, reconnecting modern whiskey drinkers with flavors once thought lost. The resurgence of Pennsylvania rye isn’t just a nod to nostalgia -- it’s a rediscovery of a uniquely American spirit shaped by place, grain, and generations of craftsmanship. As more distillers return to the roots of rye whiskey, Pennsylvania’s influence continues to grow, reminding us that some traditions are too good to fade away.
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Posted: 2026-01-08 06:00
The protected designation of origin "Val di Mazara" is reserved for extra virgin olive oil that meets specific requirements and conditions. The olives are produced, processed and packaged throughout the province of Palermo and in some towns of the province of Agrigento. Established in 2002, our Consortium for the Protection of Extra Virgin Olive Oil DOP “Val di Mazara" guarantees the quality of the product in all stages of cultivation, production and distribution. -- Dop Val di Mazara  Sicily’s olive oil culture is as old as its sun‑baked hills, and few regions express that heritage as vividly as the Val di Mazara DOP. This protected designation of origin represents one of the island’s most historic olive‑growing districts, a landscape shaped by centuries of cultivation and a climate that seems designed for olive trees. The DOP covers the entire province of Palermo and several municipalities in Agrigento, forming a broad swath of western Sicily where coastal breezes, limestone soils, and rolling hills create ideal conditions for producing exceptional extra virgin olive oil. At the core of Val di Mazara’s identity are its native olive varieties. The DOP requires that at least 90% of the olives come from Biancolilla, Nocellara del Belice, and Cerasuola, either individually or in combination. These cultivars are the soul of Sicilian olive oil: Biancolilla brings delicate floral notes, Nocellara del Belice contributes structure and tomato‑leaf aromatics, and Cerasuola adds grassy intensity and a characteristic bitterness. The remaining 10% may include Ogliarola Messinese, Giarraffa, or Santagatese, varieties that complement the primary trio without overshadowing their distinctive profiles. The result is an oil typically golden yellow with deep green hues, medium fruitiness, and aromas that evoke fresh herbs, green tomato, and the Mediterranean countryside. Although olive cultivation in this region stretches back millennia, the modern DOP was formally established in 2002, when the Consortium for the Protection of Extra Virgin Olive Oil DOP Val di Mazara was created to safeguard the authenticity and quality of the oil. The consortium’s mission is rooted in strict traceability, ensuring that every bottle reflects the land, traditions, and craftsmanship that define this historic territory. This commitment to transparency and excellence has helped elevate Val di Mazara to international recognition, reinforcing Sicily’s reputation as a powerhouse of premium olive oil. The regulations governing Val di Mazara DOP are rigorous, designed to preserve both quality and terroir. Harvesting must take place between the first signs of ripening and December 30 each year, using either manual or mechanical methods. Once picked, the olives must be stored in rigid, ventilated crates in cool, controlled conditions to prevent fermentation or spoilage. Milling must occur within forty‑eight hours of harvest, and all extraction processes must take place within the DOP territory to maintain full traceability and protect the oil’s sensory characteristics. These rules ensure that the final product captures the freshness, aroma, and complexity that define the region’s oils. This Premium Sicilian Extra Virgin DOP "Val di Mazara" olive oil is bottled exclusively for Aldi and shows off a pale green color, an earthy-onion palate, and a black pepper finish.
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Posted: 2026-01-05 06:00
I've gravitated towards Amaro as I have aged and I wanted to start 2026 with a sip of one of my favorites: the Amaro Nonino Quintessentia®. Expect just a touch of sweetness and a profile dominated by Seville Oranges on the nose and the citrus continuing to the finish alongside fennel, cinnamon, Werther’s caramel, and mountain herbs. Love the unique roundness. The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation). And the 6th generation has already made an impact with Cristina's daughter Francesca taking a major role in the family operations. In 1933, Antonio Nonino (the third generation) started producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using grappa as the base. After Antonio died n 1940, his wife Silvia became the first woman to manage a distillery in Italy and her knowledge of botanicals lead her to create the Aperitivo Bianco Nonino. Silvia became the first in a long series of Nonino woman distillers. During her tenure, Silvia also revised the recipe of the Amaro Carnia, and by adding selected botanicals, created a more complex amaro: Amaro del Friuli. In 1973, Benito (4th generation) and Giannola Nonino started a worldwide distilling trend by introducing the very first single varietal grappa -- Nonino Monovitigno, made from Picolit - an indigenous grape from the Nonino distillery's home region of Friuli Venezia Giulia. The concept was revolutionary because suppliers traditionally combined the pomace (the post-pressed pulpy matter of grape skins, flesh, seeds, and stems) for all grape varieties into the same bins. The combined pomace was usually then fermented and distilled into grappa. And most winemakers were reluctant to change this process until Giannola recruited the wives to separate the varieties in exchange for higher payments. In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is aged five years and barrel before it is packaged in an old pharmacy bottle at 70 proof.
* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.
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