Spirits Archives : TRAVEL/FOOD

Sazerac Offers the Chance to Win Pappy Van Winkles and Eagle Rare 25

Buffalo Trace, Eagle Rare, Kentucky Bourbon Classic, Kentucky Bourbon Trail, Pappy Van Winkle, Sazerac Company

Sazerac is hosting a California wildfire charity program to raise funds for those affected by the wildfires, with proceeds benefiting World Central Kitchen and Another Round Another Rally.

Sazerac is offering the opportunity to purchase:

– A single barrel of Pappy Van Winkle 15YO (for the first time ever!)

– A full set of the Pappy Van Winkle Collection (all 6 bottles!)

– One bottle of Eagle Rare 25 (ultra-rare offering!)

Pappy Van Winkle 15 Year Bottle. Photo courtesy of Buffalo Trace.

Offerings include the first-ever single barrel of Pappy Van Winkle 15 Year Old, a complete set of the Pappy Van Winkle Bourbon Collection, and a bottle of Eagle Rare 25 with 100% of proceeds benefitting World Central Kitchen and Another Round Another Rally charities.

Sazerac Company is hosting a first-of-its-kind fundraiser in support of California wildfire relief efforts, offering consumers the chance to purchase three ultra-rare prize packages featuring some of Buffalo Trace Distillery’s most sought-after bourbons.

One hundred percent of funds raised through Sazerac’s California Wildfire Relief Fundraiser will go toward two non-profit organizations committed to ongoing relief efforts in the state: World Central Kitchen (WCK), which is working with restaurant and food truck partners in Southern California to provide meals to those in need; and Another Round Another Rally, which is collecting funds for real-time financial support for hospitality workers impacted by the wildfires.

“Our hearts break for those who have been impacted by the devastating wildfires that have swept across California this year,” said Jake Wenz, President and CEO of Sazerac. “The fires have caused immense destruction, and the toll on the Los Angeles community is profound. Through this program we hope, humbly, to offer a small bit of aid to World Central Kitchen and Another Round Another Rally as they continue their much-needed support of the California community during this difficult time.”

Buffalo Trace Distillery Aerial View. Photo courtesy of Buffalo Trace.

Offerings available through the Sazerac California Wildfire Relief Fundraiser include:

1. Auction*: the first-ever single barrel of Pappy Van Winkle 15 Year Old will be available for auction as part of the initiative. This is the first single barrel of Pappy Van Winkle ever made available for purchase. The barrel was specially selected from the heart of the aging warehouses at Buffalo Trace Distillery for this auction. On average, a single barrel yields approximately 125 bottles of bourbon.

Funds raised via auction will be evenly split between WCK and Another Round Another Rally

Sweepstakes 1**: a complete bottle set of the Pappy Van Winkle Bourbon Collection

The very rare, limited-edition Pappy Van Winkle Bourbon Collection features six unique bourbons, each reflective of a craft that blends generational knowledge dating back to the late 1800s. This highly coveted collection features Old Rip Van Winkle 10 Year, Pappy Van Winkle 12 Year, Pappy Van Winkle Family Reserve Rye 13 Year, Pappy Van Winkle 15 Year, Pappy Van Winkle 20 Year, and Pappy Van Winkle 23 Year.

Funds raised by the Pappy Van Winkle Bourbon Collection sweepstakes will benefit WCK

Sweepstakes 2**: one bottle of Buffalo Trace Distillery’s ultra-rare Eagle Rare 25

At 25 years old, Eagle Rare 25 marks the oldest expression ever released from the Eagle Rare portfolio and defies existing perception of ultra-aged bourbon with its smooth, complex flavor profile. Eagle Rare 25 is the first bourbon aged in Warehouse P, a purpose-built, state-of-the-art warehouse, constructed to test if it was possible to extend favorably both the aging and maturation processes typical for American whiskey and bourbon.

Funds raised by the Eagle Rare 25 sweepstakes will benefit Another Round Another Rally

In early January, wildfires broke out in the Palisades and Eaton communities of Los Angeles and quickly spread to neighboring communities. It is estimated more than 50,000 acres have burned, with the wildfires destroying more than 16,000 structures and killing at least 28 people. From the beginning, both WCK and ARAR have been on the frontlines in Los Angeles helping the communities hardest hit.

WCK’s Relief Team mobilized immediately in Southern California to support first responders and families impacted by the wildfires. In collaboration with 80+ restaurant and food truck partners, WCK is distributing free hot meals to those in need at several locations throughout Southern California. Since the wildfires began in early January, WCK has served more than 600,000 meals to those affected by the wildfires.

As the fire’s devastation began to overtake Los Angeles and surrounding areas, Another Round Another Rally jumped into action immediately knowing bar and restaurant workers would face an uphill battle with regard to loss of businesses and loss of income opportunities. Their Disaster Relief Fund enables the organization to provide real-time financial support to hospitality workers impacted by California’s wildfires. In the month since the fires started, Another Round Another Rally has given out over $100k in financial assistance to bar and restaurant workers affected by the disaster.

How to Win

Those looking to support the Sazerac California Wildfire Relief Fundraiser can participate in multiple ways:

For the Pappy Van Winkle 15-Year-Old single barrel auction, bidding will begin at $10,000 and those interested can bid as many times as they wish. Bidding will increase in increments of $1,000. The auction winner will receive a monetary prize equal to the value of the lot, which may be used to purchase the bottles yielded from the barrel as well as the empty barrel.

Link to bid: www.sazeracgivesback.com

For both the Pappy Van Winkle Collection and Eagle Rare 25 sweepstakes, entrants will receive one entry for every $50 donation made through the registration site. There is no cap on the amount a person can donate. The winners of each sweepstakes will receive a monetary prize equal to the value of the bottle they won, which may be used to purchase the bottles.

Link to donate and enter: www.sazeracgivesback.com

The Sazerac California Wildfire Relief Fundraiser started on Tuesday, February 11 at 12pm noon EST. To enter and make a donation, and to view the full official rules, visit www.sazeracgivesback.com. All entries must be received by 11:59PM EST on Sunday, February 23. One winner for each prize package will be randomly drawn and notified via phone and email the week of March 3.

About Sazerac Company

With over 400 years of history, Sazerac is one of the world’s largest distilled spirits companies. Now in the fourth generation of the current family ownership, Sazerac strives each day to bring the finest spirits to consumers around the world.

The Sazerac House exterior. Photo courtesy of Sazerac Company.

Over 500 of the world’s most extraordinary brands are part of the Sazerac portfolio, including Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers’s Rum, White X Cognac, Sazerac de Forge Cognac, Paddy’s Irish Whiskey, and many more.

Sazerac is also the steward of many fine distilleries internationally, including Buffalo Trace Distillery in Kentucky, United States; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Lough Gill Distillery in County Sligo, Ireland. Additional impressive locations can be found in New Orleans, Montréal, London, Cork and Sydney, to name a few.

To learn more visit www.sazerac.com.

About World Central Kitchen

Founded in 2010 by Chef Joseì Andreìs, World Central Kitchen (WCK) is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Applying our model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 450 million nourishing meals throughout the world.

When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, and emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need.

We know that good food provides not only nourishment, but also comfort and hope, especially in times of crisis. Learn more at wck.org.

About Another Round Another Rally

Another Round Another Rally is a nonprofit financial and educational resource for the hospitality industry. They provide professional development resources and immersive educational scholarships to further the education of historically excluded voices in the community, and supply emergency assistance to those employed in restaurants, bars, and hotels who have fallen on unexpected hardship.

*To win the available online silent auction, you must be the highest bidder at the end of the registration period. **No purchase or donation necessary to enter or win. Purchasing a product will not improve your chances of winning. Must be legal resident of 50 U.S. or D.C, excluding NY, age 21 or older. Registration begins at 12:00pm ET 2/11/2025 and ends at 11:59pm ET 2/23/2025. To enter, and for complete official rules including eligibility, prize descriptions and ARV, visit www.SazeracGivesBack.com. Odds of winning one of the available sweepstakes are based upon number of eligible entries received to each sweepstakes. No alcoholic beverage is part of any prize award. Void wherever prohibited or restricted by law. SPONSOR: Sazerac Company, Inc., Louisville, KY.

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What’s Happening This Holiday Season at Journeyman & The American Factory

Distiller Spirits, Distilleries, Gin, Journeyman Distillery, Lake Michigan, Whiskey

COMEDY ON THE ROCKS

Location: The American Factory (258 South Campbell Street, Valparaiso, IN 46385)
Date: Friday, December 27th
Time: 7:30 pm – 10:00 pm CT
Price: $22/person, must be 21+
Tickets: Available here
Details: Head to The American Factory for an evening of laughs and libations at Comedy on the Rocks. Journeyman welcomes Dave Dyer, a regular on The Bob & Tom Show and a former writer for Late Night with Jimmy Fallon, alongside Will Green, a New England comedy scene fixture who has performed at festivals such as Gilda’s LaughFest and the Milwaukee Comedy Festival. Bring your friends, enjoy cocktails made with Journeyman’s award-winning spirits, and kick back for a fun evening of comedy.

NEW YEAR’S EVE AT THE FEATHERBONE FACTORY

Location: The Featherbone Factory (109 Generations Dr, Three Oaks, MI 49128)
Date: Tuesday, December 31st
Time: Staymaker Prix-fixe Dinner: 4:30 pm – 10:00 pm ET, NYE Dance Party 9:00 p.m. – 12:30 a.m. ET
Price: Prix-fixe dinner: $75/person, NYE Dance Party: $40/person
Tickets: Available here.
Details: Begin your NYE celebrations at Staymaker Restaurant with a three-course prix-fixe meal paired with signature Journeyman cocktails. Afterward, join the dance party for music, drinks, and dancing. Each dance party ticket includes access to the event, a welcome cocktail, two drink tickets, and a midnight toast. Additional drink tickets are available for $10 each or five for $40

MEET THE MAKERS: ART OF DISTILLING
WHERE: The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DATE: January 19
TIME: 4:00 p.m. – 5:30 p.m. CT
RESERVATIONS: Here
DETAILS: In the final installment of Journeyman’s Meet the Makers series, join Head Distiller Jacob Rippetoe and founders Bill and Johanna Welter for an up-close look at how Journeyman crafts its award-winning spirits. Taking place at The American Factory, this free event offers the chance to experience the art and history behind Journeyman while sampling their signature spirits and cocktails.

BURNS NIGHT: A SUPPER OF CELEBRATION

WHERE: The Featherbone Factory, 109 Generations Dr. Three Oaks, MI 49128

DATE: January 25
TIME: 6:00 p.m. – 9:00 p.m. ET
RESERVATIONS: Here
DETAILS: Journeyman is honoring national Scottish poet Robert Burns’ birthday with an authentic Burns Night Supper at The Featherbonr Factory. The team will set the mood accordingly with a candlelit ambiance, bagpipe music, poetry readings, and hearty Scottish dishes. Guests will also have the opportunity to sample unreleased single-malt whiskeys crafted by Journeyman while enjoying a cozy winter celebration of one of Scotland’s most beloved poets. Each guest will leave with a 200-mL bottle of Silver Cross Four Grain Whiskey. Tickets are $80 per person, and attendees must be 21 or older to attend.

ZERO PROOF GIN & N/A COCKTAIL OFFERINGS

WHERE: The Featherbone Factory, 109 Generations Dr. Three Oaks, MI 49128 and The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DETAILS: Just in time for Dry January, Journeyman has released a zero-proof version of their beloved Field Gin — crafted in collaboration with Chicago’s iconic Field Museum of Chicago. An ideal bar cart addition, the non-alcoholic spirit has tasting notes of herbs, sweet berry, citrus, cucumber, juniper and coriander, providing a classic gin-like profile with a crisp and clean finish. Available for $34.99/bottle, the Zero Proof Field Gin can be purchased at both locations in Three Oaks and Valparaiso and will be available on Journeyman’s website. Plus, the Journeyman team is using the new spirit to shake up some tempting non-alcoholic cocktails available at their campus restaurants in Valparaiso, Indiana and Three Oaks, Michigan. Sips include the Dirtless Martini with N/A Field Gin, olive juice and blue cheese olives, the N/A Lavender Gimlet with lavender simple syrup, lime and grapefruit juice, and the N/A Ramos Gin Fizz with lemon juice, soda and foamy egg white.

Historic Spirits: Preserving the Past and Connecting to the Present with Journeyman Distillery & the Field Museum

Distiller Spirits, Field Museum, Field Rye, Journeyman Distillery, Uncategorized, Whiskey

The dazzling 1893 World’s Columbian Exposition brought 27 million people to Chicago which was no small feat given that the first gas powered automobile is credited to Karl Benz in Germany in 1886 and Henry Ford’s 1908 Model T was the first car easily accessible to people other than the wealthy.

The crowds came to see all the newest inventions like the Ferris Wheel, the zipper and Cracker Jacks, diet carbonated soda, Aunt Jemima syrup and pancake mix and Wrigley’s Juicy Fruit gum. Plus it was at the Exposition that Pabst Select won the Blue Ribbon in the beer competition and hence forth became known as Pabst Blue Ribbon beer.

But there were other attractions less awe inspiring or recognizable but as important if not more so.

1500 botanicals (a term used to describe seeds, berries, roots, fruits and herbs and spices) were brought from around the world to the exposition to the Field Columbian Museum (now the Field Museum). Among the 40 million objects belonging to the museum—only 1% of which are on display—the majority of these botanicals remain.

Megan Williams, Director of Business Enterprises for the Field Museum, started a beverage program around seven years ago in celebration of the museum’s 125^th anniversary. Her idea was to use some of these botanicals as a way of connecting the museum’s past and present.

“I am not a researcher here,” says Williams discussing her background, “though I used to teach environmental science. I joined the Field museum as an account manager and then took over the restaurant. I wanted to create a sense of community, a place for people to sit and talk and what better place for that than a bar.”

Combining the communal ambience of a bar with the awesome history of the museum was one of the reasons Williams started the beverage program.

“I wanted to educate people through taste and smell, to be able to taste or smell something that has a historic significance,” she says.

Williams described it as an opportunity to bring people together who love spirits and love learning.

“It’s not just putting a museum label on something though there’s a legitimacy in that,” she continues, noting she’s worked with brewers and wine makers as well in developing Field branded drinks. “But we wanted to take it another step further, working with people who have a passion and understand the museum’s language and mission.”

Contacting the Journeyman Distillery in Three Oaks, she invited Matt McClain, Journeyman’s lead distiller and owners Bill and Johanna Welter to view the botanicals to look at the botanicals.

“The first spirit we talked about was rye, that ended up as the last one made,” says Williams. “We asked questions such as what would work well in making gin—what could–out of these 1500 botanicals—and where could we source them.”

McClain spent several months researching the botanicals that were at the museum, to determine their history as well as their availability.

“I found that a lot of them were not considered safe or even poisonous,” he says. “Standards were different back then.”

From there, he and Bill Welter chose those they thought would be a good fit for the spirits they wanted to create.

The first product they created was their Field vodka using Bloody Butcher Corn, an heirloom variety often used for making bourbon. The vodka then served as a base for the next distilled spirit, their Field Gin

“We wanted to make a global gin,” says McClain. “So we were pulling species from around the world. We narrowed it down to around 50.”

But once they had the botanicals and began developing recipes, they had to cross off a few more from the list.

“A lot of botanicals that look and taste good, don’t work where you put them in in alcohol, others that I wanted to use were hard to get or arrived too late, I still have agave in the cooler,” says McClain, noting they used other criteria as well in the selection process. “Bill and I wanted the gin to be lavender focused. Obviously gin also has to have a heavy juniper taste as well. We wanted the gin to have tropical undertones and had to figure out those as well.”

Then they were down to 27 including not only lavender and juniper berries but also prickly ash, anise, mango, ginger, coconut palm sugar, pineapple, papaya, Valerian Root, cinnamon, coriander, Horehound, star fruit and Charoli nuts which are sourced from India.

For their Field Rye Whiskey, they tried several types of figs which McClain describes as the world’s oldest sweeteners, finally deciding that Black Mission figs worked the best. The figs were macerated or soaked in alcohol for three months, a process that brought out subtle and all-natural flavors of bananas, sweet melons and strawberries.

“It’s an incredible whiskey,” says McClain. “It has heavy caramel notes and soft marshmallow like palate.”

Bottles of the Field distilled spirits are available for sale. For those who would like to learn more about their taste, they’re also used in some of the cocktails served at the Staymaker, Journey’s restaurant.

Sidebar: Brews

Beer, which is so Chicago given its rich German heritage, was the first partnership Megan Williams embarked upon when she started her beverage program. Two Chicago breweries, Off Color Brewing and Two Brothers Brewing were among the first to use the botanicals to create beers for the museum. researchers at the Field Museum have spent years excavating and studying the Wari site in Peru. Toppling Goliath introduced PseudoSue pale ale, a nod to the museum’s famous 40 feet long and 13 feet tall at the hip, Tyrannosaurus rex. Physically SUE is the largest specimen T. rex specimen that’s been discovered so far.

Off Color’s introduced Wari, their artisan beer based on the Peruvian chicha, a purple corn beer native to areas of Central and South America. One of its other tie-ins with the museum is that Field scientists have spent years leading excavations at Cerro Baúl, a remote mountaintop citadel which was the only contact point between the Tiwanaku and the Wari, considered two great kingdoms whose dynamic relationship ultimately contributed to the rise of the Incan Empire. According to Off Color’s website, an essential sacrament shared by both cultures revolved around chichi. It seems that both tribes liked to consume massive quantiles of chicha served in ornately inscribed drinking cups called keros that were discovered during the archaeological expeditions at Cerro Baúl. In this way, Wari and Tiwanaku cemented their relationships. In other words, next time you see a bunch of heavy alcohol consumers at bars, understand they’re just continuing a thousand year ritual similar to that of the Wari and Tiwanaku.

The following recipes are courtesy of the Journeyman Distillery.

Journeyman Fig Old Fashioned

1.5 oz Field Rye

0.5 oz Fresh Orange Juice

0.25 oz Journeyman Bourbon Maple Syrup

Dash of Journeyman Barrel-Aged Balsamic Vinegar

Dehydrated Orange Wheel

Stir ingredients and pour into a rocks glass, over ice. Garnish with dehydrated orange wheel.

Field Vodka Gimlet

1.5 oz Field Vodka

.75 oz Fresh Lime Juice

.5 oz Simple Syrup

Fresh Lime Wheel

Shake ingredients well and strain into a tall glass over ice. Garnish with a fresh lime wheel.

Field Gin Fizz

1.5 oz Field Gin

.75 oz Fresh Lemon Juice

.5 oz Pear Simple Syrup

1 oz Aquafaba or Egg White

Soda

Star Anise

Combine ingredients and dry shake before adding ice to the shaker. Wet shake until froth has built up. Strain into a Collins glass and top with soda. Garnish with Star Anise.