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Average number (in millions) of ice cream cones manufactured each day from February through July (high season for ice cream) by Joy Baking Group, the largest supplier of cones in the US, according to a report in the New York Times. Ice cream cones appear to be trend-adverse; for decades, just three types of cones have dominated sales: crisp “squeaky” cake cones, cookie-like sugar cones, and wide mouth caramel-scented waffle cones.

Which flavor has not yet been used to enhance a commercial whiskey?

A. Peanut Butter

B. Venison

C. Haggis

D. Seaweed

Though it may only be a matter of time, as whiskeys redolent of chocolate, salted herring, jalapeno peppers, and snake have all hit the market. The U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB), defines whiskey with vague precision as:

“a spirit distilled from a fermented mash of grain at less than 95% alcohol by volume having the taste, aroma and characteristics generally attributed to whiskey and bottled at not less than 40% alcohol by volume (80 proof).”

Lately, distillers have been taking colorful advantage of the TTB’s relatively lax parameters for taste and aroma. When Ocean Beach, CA, bar owner Steven Yeng turned his predilection for slathering peanut butter on everything into a massively popular whiskey shot, Skrewball Peanut Butter Whiskey was born. New Hampshire-based Tamworth Distilling recently added The Deerslayer, a whiskey flavored with smoked venison, to its lineup of spirits including a whiskey flavored with beaver musk oil. Across the Atlantic, where whiskey must age in wooden casks to earn the name, Irish distillery Origin Spirits released the world’s first whiskey finished in seaweed-charred oak barrels, Currach Single Malt Irish Whiskey.

Laughably Litigious

We were heartened to hear that JaM Cellars invented butter. The first (and only) time we had one of their chardonnays, we said to ourselves, “I Can’t Believe It’s Not Butter!” But it WAS butter.… Continue reading

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