May 2017 ~ Just Malt

31 May 2017

Eight Oaks Craft Distillers is Releasing the First Bourbon Made from Non-GMO Grains Raised on Their Own Farm

By Just malt5/25/2017 08:58:00 AMMaltNewsNo comments

On June 17th, 2017 Eight Oaks Craft Distillers will release their long awaited farm

raised Bourbon.

Eight Oaks Bourbon begins life as non-GMO corn, wheat and rye raised on Eight

Oaks farmland in the Lehigh Valley. This mash is fresh milled on site the day we

cook it and then double distilled and aged in American White Oak barrels. The mash

bill creates a soft, smooth, grain forward bourbon with notes of nutmeg and spice.

All that’s left to do is sit back, sip and enjoy!

Customers will be able to purchase Eight Oaks Bourbon by the 375ML bottle for $29

at the distillery and at any of our farmers market locations listed on our website.

Eight Oaks Craft Distillers is a, veteran-owned, farm distillery located in New Tripoli,

PA. They grow all their own non-GMO grains including wheat, rye, corn and barley

to craft hand made spirits including Vodka, Gin, Rye Whiskey and Bourbon. Eight

Oaks is also pairing up with Scholl Orchards for apple cider to make the original

American spirit, Authentic Applejack. Finishing up the line is Eight Oaks Colonial

Rum made with 100% molasses. More new products to come. Cheers!

Introducing a Small Batch, 66.6 Proof Whiskey,

based on Mike Mignola’s Legendary Hellboy Comic Book Character

May 22, 2017) The first ever whiskey based on Mike Mignola’s legendary Hellboy comic book character was announced officially today by Dark Horse Comics, XXX Distillery LLC and Prestige Imports LLC. Hellboy Hell Water Cinnamon Whiskey is a craft distilled, small batch, naturally flavored cinnamon whiskey retailing for $19.99 for a 750ml bottle. The 66.6 proof Hellboy Hell Water Cinnamon Whiskey is available nationally and can be ordered at www.hellboyhellwater.com.

“It’s appropriate that Hellboy Hell Water Cinnamon Whiskey was made in the Smokey Mountains,” said Dark Horse Comics Publisher Mike Richardson. “At 66.6 proof, Hellboy Hell Water packs a punch worthy of Mike Mignola’s iconic creation.”

Hellboy Hell Water is micro-distilled, hand bottled and styled in the old traditional process of making Southern Corn Whiskey. Old fashioned corn whiskey uses only the finest corn, natural ingredients, spring water, glassware and craftsmanship.

"We’re very excited about the success and potential of our hand crafted whiskeys, especially that of Hellboy Hell Water Cinnamon Whiskey,” said Teddy Jones, XXX Distillery, Sevierville, Tennessee. “At XXX Distillery of Tennessee, we take great pains to ensure the quality and taste of our products are second to none. If you put Hellboy Hell Water Cinnamon Whiskey up against any other, there's no comparison. It's the finest cinnamon whiskey on the market, period."

Since Mike Mignola’s Hellboy first hit the stands in 1994, it has become a cultural sensation, racking up a dozen Eisner Awards and inspiring numerous spinoffs, from a novel line, to video games, to animated films and live action feature films. Hellboy has also inspired a draft ale, a wine and now Hellboy Hell Water Cinnamon Whiskey.

Highland Park 18-Year Old Viking Pride

By Just malt5/19/2017 02:46:00 PMHighlandPark, NewMaltNo comments

Gordon Pacphail - Strathisla

By Just malt5/17/2017 02:45:00 PMGordonMacphail, NewMaltNo comments

Whiskey Growth Continues On-Premise, But not Without Challenges

By Just malt5/17/2017 10:46:00 AMMaltNewsNo comments

CHICAGO, May 17, 2017One of the fastest-growing spirits categories at the bar is also the most complex for consumers to navigate and on-premise operators to manage. Whiskey is gaining more space on the back bar and on menus at many establishments, but the number of brands, types and expressions presents challenges, according to Technomic's On-Premise Whiskey: Growth Opportunities & Challenges in Restaurants & Bars Study.

Full report details are available here: https://www.technomic.com/available-studies/multi-client-studies/whiskey-on-premise

Technomic On-Premise Whiskey Study

"Restaurant and bar operators are eager to present a compelling whiskey selection, and the research shows they're moving some other spirits off the back bar to make more room for whiskey. But many say it's difficult to strike the proper balance of well-known brands, new offerings and local bottlings that can differentiate their establishments," reports Donna Hood Crecca, study author and associate principal at Technomic. "Patrons are noticing the expanding selection and for some it's overwhelming. They indicate it complicates the drink decision. However, engagement with the category is high and we see continued growth."

Other key findings of the report include:

Younger legal-age consumers are highly engaged with whiskey in restaurants and bars and are more likely than their older counterparts to be actively increasing their knowledge of the spirit. These younger consumers say the whiskey attribute they now know more about is brand.
Vodka is among the spirits categories ceding back bar space to whiskey, according to bartenders.
Classic whiskey cocktails and using whiskey to put a new spin on a range of cocktails is the trend in whiskey drink selections on menus.
Bartenders report American whiskey is performing well in all segments, while flavored whiskey and Japanese whisky are notably trending up in select segments of the on-premise channel.

Technomic's On-Premise Whiskey: Growth Opportunities & Challenges in Restaurants & Bars Study provides deep insights into whiskey at restaurants and bars, including research conducted with legal-age consumers as well as bartenders and on-premise operators.