42+ Magazine Fall 2022

HIGH PROOF ON EVERY PAGE // AN OHIO LIQUOR PUBLICATION

HOLIDAY COCKTAILS FOR THE PERFECTLY IMPERFECT HOST

Cheers

Q&A with an influencerTO THE SEASON

KURT HERNON was one of several Ohio bartenders interviewed in a video and article called “Making Responsibility

Their Business: Meet 5 Ohio Bartenders” found at OHLQ.com. We talked to Hernon about methods he uses to promote responsible consumption at Speak of the Devil in Lorain.

What specific methods do you use to encourage your guests to consume alcohol responsibly?

We make sure every guest gets a glass of ice-cold water so they’ll stay hydrated. We’ll send chips to a table or encourage them to eat some other food. Our bartenders keep an eye on the patrons and communicate with each other about folks they see that are getting close to their limit. If need be, we’ll ask people if they want us to arrange for an Uber ride home. Most of all, we encourage people to sip and savor their drinks, maybe taking 15 to 20 minutes to finish their cocktails, not gulping them down quickly.

How do you do engage with guests?

I can hardly believe that the holiday season is already upon us. While not everyone loves the thought of cooler weather (and snow), I do look forward to slowing down to enjoy a delicious cocktail by the fire and spending time with my family and friends.

OHLQ has what need to help you prepare for your holiday gathering including cocktail and mocktail recipes, spirited sweet treats, and ready-to-drink ideas to make hosting that much easier. Need a gift idea? Check out our expansive list of gift packs and new products that are sure to make the holidays brighter.

You’ll also learn about the different types of rum from our friends at Echo Spirits Distilling in Columbus. Rum is not just a summer spirit, and we have some great insight that will help you decide which type you may prefer. We also provide an update on Seed to Sip, our new

series where we introduce you to the Ohio farmers and distillers who have combined their passions to deliver the high-proof spirits that we enjoy. You will meet Kurt Hernon of Speak of the Devil in Lorain who is committed to the safety of his patrons while treating them like family. We also feature an article on how to talk to your kids about alcohol.

OHLQ is looking forward to wrapping up 2022 with additional exclusives, bottle lotteries, and events for consumers to enjoy. Make sure you are subscribed to our emails to get the latest updates on the happenings. So go ahead, cozy up with your favorite cocktail, and enjoy this holiday edition — and look for the Golden Barrel while you are at it.

We’ll talk about the history of the cocktail they’re drinking, maybe pull some bottles off the shelf of new things they might like to try. Sometimes, we’ll even pull down one of the more than 60 cocktail recipe books we keep at the bar and take a look at what’s inside. If people are having a conversation, it keeps them from drinking too fast.

How does the atmosphere of your bar contribute to responsible consumption?

We’re a friendly neighborhood bar. People pick up on that the second they walk in. People seem to like the “vibe” here. We’ve got a century-old mahogany and oak bar that was once in a Knights of Columbus building in Akron. We’ve got modern art mixed with a faux crystal chandelier as well as a large plaque that says “Speak of the devil, and he doth appear” in a bunch of different languages, including Hungarian, Czech, Hindi, and Chinese. It’s a place that encourages people to mingle and talk to friends or strike up conversations with newcomers. When the main focus is socializing and not over-indulging, it helps people watch out for each other.

— Jim Canepa, Superintendent Ohio Department of Commerce, Division of Liquor

BARREL OF FUN

SMOKED MAPLE OLD FASHIONED: COURTESY OF OHIO LIQUOR

THIS TIME

LET’S TALK 12

How to talk with your kids about alcohol.

SPEAK OF THE DEVIL 17

Friendliness is on the menu at this Lorain bar.

SEED TO SIP 22

Meet the farmers who make your spirits possible.

PRE-MADE GETS AN UPGRADE 26

Ready-to-drink cocktails, also known as RTDs, are popping up everywhere.

SPIRITED BAKING 28

Bourbon, rum, and more are what’s for dessert — not just in your cocktail glass.

GOLDEN BARREL EXPERIENCE 32

Copyright 2022 by the Ohio Department of Commerce, Division of Liquor Control. No part of this publication may be reproduced by any means without permission of the Ohio Department of Commerce, Division of Liquor Control. All rights reserved. The Ohio Department of Commerce, Division of Liquor Control, and the publisher are not responsible for errors or omissions. All information is subject to change.

OF OHIO LIQUOR; BATCH & BOTTLE: WILLIAM GRANT & SONS; SPEAK OF THE DEVIL: KEVIN KOPANSKI

Mount Gay Rum

New Year’s Sparkler

Holiday Cocktails

Appleton Estates

Cold Brew Tonic Mocktail

Saturn

Blackberry Royale Mocktail

Rabbit Hole Distillery

RUM THAT’S THE SPIRIT:

BY MICHAEL PRAMIK

Crafted from sugar cane or molasses, rum is a simple yet complex spirit. It can be the crystal-clear base of classic umbrella drinks, such as pina coladas or mai tais. But when left to age, it can offer complex notes like that of bourbon.

ECHO SPIRITS: ZACH WILKE

Echo Spirits Distilling Co. in Columbus has embraced rum with a robust line that includes a newly released spiced rum that cofounder Joe Bidinger describes as “approachable but elevated.”

Like other nouveau distilleries, Echo Spirits needed to quickly create a spirit to sell while its barrel-aged spirits were maturing. For Echo Spirits, that was rum, rather than vodka, gin, or unaged whiskey. Bidinger said he and cofounder Nikhil Sharoff came to really like rum, and it now has the best-selling, Ohio-made white rum.

“We didn’t intentionally set out to be ‘the rum guys,’ but we’re finding out that we’re pretty good at it, so we’re embracing that,” said Bidinger, who established Echo Spirits in 2019 with Sharoff, his former classmate at Bishop Watterson High School in Columbus. “We take all our products very seriously.”

Most rums are made from molasses, but Echo Spirits makes its rums from panela, unrefined whole cane sugar. Thus, it contains the best qualities of both molasses and cane sugar, Bidinger says.

Echo Spirits produces white rum, pineapple rum, and Queen’s Share Rum, which spends at least 18 months aging in bourbon

barrels. As part of its limited Copper Label Series, Echo also produced Cherrysmoke Rum, which is white rum that has been aged in a used bourbon barrel for two years, then infused with charred cherry chips. It also recently introduced its first batch of spiced rum.

The distillery ferments panela and water using a Caribbeanharvested yeast for five days before distillation begins. Bidinger said he and Sharoff look for the most flavorful cuts, rather than trying to produce a rum with mostly neutral qualities. “We want our rum to be bold and rich,” Bidinger said.

Rum is made from sugar cane or derivatives of sugar cane. While the spirit conjures up breezy images of Caribbean nations such as Jamaica and Barbados for many people, rum is produced in dozens of countries around the world.

The styles of rum depend on things like ingredients, aging processes, fermentation, distillation, and how the spirits are blended. Bidinger said there aren’t strict classifications of rum in the United States as there are in other countries.

White Rum

RUM BOTTLE

This is the basic, aged variety of rum many people are familiar with as a key ingredient in daiquiris, pina coladas, and rum punch. Many white rums are aged in former whiskey barrels for about a year then run through charcoal filters to remove color.

Dark/Golden Rum

When the rum distillate is aged in charred oak barrels, it takes on more flavor notes and becomes dark in color. Rums aged longer become “dark,” while those aged for a shorter period often are called “golden.” Additives, such as molasses and caramel coloring, also can darken rums.

Rhum Agricole

This rum is made of sugarcane juice and is made almost exclusively in the French Caribbean islands.

Navy Rum

This is an overproof rum (more than 100 proof), similar to “Navy-strength” gin, designed to hearken to rums carried aboard ships in the 18th and 19th centuries.

Black Rum

Darker rums are typically used in mixed drinks. They gain their very dark hues not necessarily from more aging, but usually from the addition of molasses, caramel, or both.

Spiced Rum

Infusing dark rum with botanicals and spices leads to, not surprisingly, spiced rum. Many spiced rums yield an alluring array of baking spice, vanilla, and dried fruit notes.

Aged Rums

These premium spirits can typically spend a lot of time in the barrel and are designed for sipping neat. They can gain their distinct characteristics from the type of barrel, such as heavily charred bourbon barrels, as well as the craftsmanship of the distiller.

KEY

FINDING

PERFECT RUM

Season

PUMPKIN PIE MARTINI

1 1/2 oz. vanilla vodka

1 oz. pumpkin spice syrup

1 oz. half-and-half or cream

1 dash of black pepper Pumpkin spice Orange peel

Place all of the ingredients into a mixing glass. Shake, then pour through a strainer into pumpkin pie spice-rimmed rocks glass with ice. Garnish with a shaped orange peel cut with a pumpkin cookie cutter.

PERFECT FOR A Party!

IT’S A Mocktail!

RUM’S WITCHES BREW

750 ml. bottle of rum 32 oz. pineapple juice 4 oz. lemon juice

2 liter ginger ale 48 oz. lime sherbet

Gummy worm candy

Add lime sherbet to your punch bowl. Pour in rum, pineapple juice, and lemon juice, then stir until smooth. Add the ginger ale and give the mixture a gentle stir. Serve in spooky glasses, such as goblets, and garnish with a gummy worm candy. Serves 16.

BLACK WIDOW MOCKTINI

2 oz. black olive brine

oz. beet juice

oz. lemon juice

drops black food coloring

Pour all of the liquids into a mixing glass. Shake with ice until well chilled and strain into a martini glass. Garnish with three black olives.

IT’S A

Mocktail!

BRANDY GREAT PUMPKIN

1 oz. apple brandy 1 oz. rye whiskey 1/2 oz. maple syrup

2 oz. pumpkin ale 1 egg (optional)

Grated nutmeg

Add the apple brandy, rye whiskey, maple syrup, egg, and pumpkin ale into a shaker. Swirl the shaker to decarbonate the ale, then dry shake (shake your drink without ice, helping to smoothly combine ingredients) until the ingredients are mixed. Add ice to the shaker and shake until well chilled. Strain into a chilled glass (a martini glass or coupe glass works well). Garnish with grated nutmeg.

PERFECT FOR A Party!

APPLE CIDER MULE

3 oz. Ohio apple cider 4 oz. ginger beer 1/2 oz. lime juice (freshly squeezed, if possible)

Candied ginger Apple

Add apple cider, ginger beer, and lime juice to a glass filled with ice. Stir gently to mix. Garnish with skewered candied ginger and thin apple slices.

EGGNOG

4 oz. rye whiskey 5 oz. aged or spiced rum 9 oz. whole milk 6 large eggs

2 Tbsp. sugar Nutmeg Cinnamon

Separate the eggs and whip the egg whites with 1 tablespoon sugar until peaks form. Whip the egg yolks with 1 tablespoon of sugar until pale and creamy. Fold the creamed yolks into the egg whites, making sure not to over mix. Slowly add milk, whiskey, and rum while stirring. Grate nutmeg and cinnamon on top. Serves six. Store refrigerated for one week.

VODKA NEW YEAR’S SPARKLER

1 oz. berry-flavored vodka 1 1/2 oz. pomegranate or cranberry juice

3 1/2 oz. champagne, to top Raspberries

Add the vodka and pomegranate or cranberry juice to a chilled champagne flute. Top with champagne. Garnish with raspberries.

COCKTAILS: COURTESY OF OHIO LIQUOR

HOLIDAY THYME

1/2 c. blood orange juice

1/3 c. sugar

3/4 c. ginger beer

1/4 c. cranberry juice 4 large sprigs of thyme

Frozen cranberries

Blood orange, sliced

IT’S A

Mocktail!

Add the blood orange juice, sugar, and thyme to a small saucepan and place over medium heat. Bring to a simmer, stirring to dissolve the sugar, and cook for two minutes to let the flavors infuse. Turn off the heat and let the mixture steep until it has cooled to room temperature. Discard the thyme, then strain the now-thickened syrup through a sieve. (At this point, the syrup can be covered and refrigerated until ready to use, up to one week. Makes enough for four to six mocktails.) Top with a sprig of thyme for a festive look!

Add two tablespoons of the blood-orange syrup to a highball glass filled with ice. Top with the ginger beer, then add the cranberry juice. Stir gently, so that you don’t disrupt the bubbles from the ginger beer. (A narrow implement such as a bar spoon is best for this, and a chopstick works well as a substitute.) Garnish with skewered frozen cranberries, a blood orange slice, and a sprig of thyme.

LET’S TALK

How to talk with your kids about alcohol

BY MATTHEW BIDDLE

Around the holiday season, alcohol often becomes a ubiquitous presence at celebrations — wine over Thanksgiving dinner, beer on game day, or a champagne toast to ring in the new year.

At each occasion, children and teens are watching how the adults around them consume alcohol and behave while drinking. In turn, young people begin forming their own attitudes toward alcohol with the potential for lifelong consequences.

The good news is that by talking openly and setting a positive example, parents and caregivers can help their kids understand the effects of alcohol and make healthy choices in the future. In fact, according to the U.S. Substance Abuse and Mental Health Services Administration (SAMHSA), parents are the No. 1 reason why young people choose not to drink.

High school- and college-aged kids in particular will encounter alcohol at parties and other social gatherings and may feel pressured — or simply be curious enough — to partake. By age 15, roughly one-third of teens have had at least one drink, according to the National Institute on Alcohol Abuse and Alcoholism. And, when young people choose to drink, they consume more than 90 percent of their alcohol by binge drinking.

That’s why it’s critical for parents to discuss alcohol long before their kids encounter their first drink. The Alcohol Education Trust recommends starting the conversation early — even in elementary school — as research shows children as young as five may already be forming basic opinions about alcohol.

Research from the U.S. Department of Health and Human Services indicates that parents are the leading influence on their kids’ decisions to drinkor not to drink - alcohol. According to responsibility. org, from 2003 to 2016, conversations between kids and their parents increased by 73 percent, while underage drinking decreased by 50 percent. The bottom line is that talking with your kids about alcohol early and often is the best way to keep them safe.

Rather than waiting for a “big talk,” work the topic into everyday conversation when it feels natural, like before a gathering, after watching a movie with relevant scenes, or when an alcohol-related story appears on the news.

In addition, tailor your approach to your child’s understanding and development. Here are some tips from the Alcohol Education Trust for different ages:

YOUNG CHILDREN

Kids are naturally curious — if you crack open a beer, they’re likely to ask about it. Rather than simply saying, “No,” explain why it’s not healthy for kids to drink alcohol and how adults can do so responsibly.

MIDDLE SCHOOLERS

The Alcohol Education Trust refers to age 13 as the “tipping point” when kids’ attitudes may begin to change toward drinking. Discuss alcohol in the context of staying safe, and even consider sharing embarrassing experiences you’ve read about or someone you know has had and the consequences.

HIGH SCHOOLERS

Establish open communication and trust and try to strike a balance between protecting your teens and giving them freedom so they will come to you for advice and stay safe. When dropping them off at a friend’s, make sure an adult will be present, set expectations, and ensure their plans are genuine.

YOUNG ADULTS

When your baby heads off to college, you lose control over how they spend their time. By now, they should have the tools to make healthy choices, but reminders — particularly about the dangers and financial repercussions of impaired driving — may help.

KEY STATS

WHAT YOU SAY AND WHAT YOU DO MATTERS

As part of its “Talk. They Hear You.” Campaign, SAMHSA recommends five goals when talking with your children about alcohol. Most importantly, don’t worry about achieving all five in a single conversation. Instead, aim for many short, impactful talks that hit on a couple of these objectives.

1. Show you do not approve of underage drinking.

2. Demonstrate that you care about their happiness and well-being.

3. Establish yourself as a trustworthy source of information.

4. Prove you’re paying attention and will notice if they drink.

5. Build their skills and strategies to avoid underage drinking.

Know the risks. According to the Centers for Disease Control and Prevention, excessive drinking is responsible for more than 3,900 deaths a year among people under 21. Act now. More than 80 percent of kids ages 10 to 18 say their parents are the top influence on their decision over whether or not to drink, according to SAMHSA. Model good choices. A study in the Journal of Family Psychology found that children with parents who binge drink are much more likely to do so themselves than kids whose parents do not.

Set boundaries. According to the National Institute on Alcohol Abuse and Alcoholism, 64 percent of eighth graders say alcohol is fairly or very easy to get.

What’s in Ohio

AMERICAN WHISKEY

ANGELS ENVY PRIVATE SELECT SINGLE BARREL | 750 mL

BARRELL ARMIDA | 750 mL

BARRELL BOURBON BATCH 032 | 750 mL

BARRELL DOVETAIL | 750 mL

BARRELL SEAGRASS | 750 mL

BASIL HAYDEN RED WINE CASK FINISH | 750 mL

BIRD DOG PEANUT BUTTER WHISKEY VAP | 850 mL

BIRD DOG SALTED CARAMEL VAP | 850 mL

BURNING CHAIR BOURBON 88 PROOF

CALUMET FARM 16 YEAR OLD BOURBON | 750 mL

CATHERINE WALDSCHMIDT BOURBON | 750 mL

COURAGE & CONVICTION BOURBON SINGLE CASK | 750 mL

COURAGE & CONVICTION CUVÉE SINGLE CASK | 750 mL

COURAGE & CONVICTION PX SHERRY SINGLE CASK | 750 mL

DANHATTAN | 750 mL

DRIFT CREEK | 750 mL

ELIJAH CRAIG RYE WHISKEY | 375 mL

EZRA BROOKS 99 | 1.75 L 750 mL

HOTEL TANGO SHMALLOW WHISKEY | 750 mL

JACK DANIELS BONDED TENNESSEE WHISKEY | 1 L

JACK DANIELS TRIPLE MASH | 1 L

KNOB CREEK SINGLE BARREL RESERVE | 750 mL

LEATHER & OAK SPIRITS BOURBON | 750 mL

LIL’ GUERO | 750 mL

MONK’S ROAD 5TH DISTRICT SERIES

COLD SPRING DISTILLERY | 750 mL

NEW RIFF SINGLE BARREL RYE SELECTIONS | 750 mL

OLD ELK 7 YEAR STRAIGHT BOURBON SINGLE BARREL | 750 mL

OLD ELK 7 YEAR WHEATED BOURBON SINGLE BARREL | 750 mL

OLD ELK 9 YEAR WHEAT WHISKEY SINGLE BARREL | 750 mL

OLD ELK ARMAGNAC CASK FINISH SINGLE BARREL | 750 mL

HIGH WEST BOURBON & DOUBLE RYE WITH

OLD ELK OLOROSO SHERRY CASK FINISH SINGLE BARREL | 750 mL

OLD ELK RYE CASK FINISH RUM SINGLE BARREL | 750 mL

OLD ELK TAWNY PORT CASK FINISH SINGLE BARREL | 750 mL

OLD ELK GOLD POUR SPOUT VAP | 750 mL

OLD PEPPER SINGLE BARREL BOURBON -BARREL PROOF BTB | 750 mL

OLD PEPPER SINGLE BARREL RYE - BARREL PROOF BTB | 750 mL

PENELOPE ARCHITECT | 750 mL

PENELOPE BOURBON BARREL STRENGTH | 750 mL

PENELOPE BOURBON FOUR GRAIN | 750 mL

PENELOPE BOURBON PRIVATE SELECT | 750 mL

PENELOPE BOURBON TOASTED SERIES | 750 mL

PINHOOK HIGH PROOF BOURBON LTO | 750 mL

PURSUIT UNITED RYE LTO | 750 mL

RABBIT HOLE CAVEHILL AND HEIGOLD 2 X 375 ML GIFT PACK | 750 mL

RABBIT HOLE FOUNDERS COLLECTION BOURBON NEVALLIER | 750 mL

REDEM BOURBON BARREL 9 LTO | 750 mL

RITTENHOUSE RYE | 1 L

RITTENHOUSE RYE PRIVATE BARREL BUY THE BARREL | 750 mL

RUBICON CREEK FABLE | 750 mL

RY3 WHISKEY | 750 mL

Buckeye Hot Chocolate, Spiced Royale, Whiskey Ginger Sour

RY3 WHISKEY PRIVATE RESERVE BTB | 750 mL

SAGAMORE RYE SHERRY CASK FINISH RYE | 750 mL

SMOOTH AMBLER CONTRADICTION WITH TWO ROCKS GLASSES VAP | 750 mL

SMOOTH AMBLER FOUNDERS CASK STRENGTH BOURBON | 750 mL

STELLUM BOURBON | 750 mL

STELLUM RYE | 750 mL

STRAIGHT BOURBON SINGLE BARREL SELECT | 750 mL

STRAIGHT RYE SINGLE BARREL SELECT | 750 mL

STRAIGHT WHEAT SINGLE BARREL SELECT | 750 mL

THOMAS S MOORE BOURBON COGNAC CASK | 750 mL

THOMAS S MOORE BOURBON MADEIRA CASK | 750 mL

THOMAS S MOORE BOURBON MERLOT CASK | 750 mL

THOMAS S MOORE BOURBON SHERRY CASK | 750 mL

TRAVERSE CITY WHISKEY CO. NORTH COAST RYE WHISKEY | 750 mL

TWISTED TEA WHISKEY | 50 mL

TWISTED TEA WHISKEY | 750 mL

TWO WORLDS LA VICTOIRE BOURBON BATCH NO. 1 | 700 mL

WESTWARD PINOT NOIR CASK | 750 mL

WESTWARD WHISKEY SINGLE MALT WHISKEY | 750 mL

WESTWARD WHISKEY STOUT CASK | 750 mL WIDOW JANE AMERICAN OAK RYE | 750 mL WIDOW JANE APPLEWOOD RYE | 750 mL

WILLETT FAMILY ESTATE 10 YEAR RYE BTB | 750 mL

WILLETT FAMILY ESTATE 6 YEAR BOURBON BTB | 750 mL

WILLETT FAMILY ESTATE 7 YEAR BOURBON BTB | 750 mL

WILLETT FAMILY ESTATE 7 YEAR RYE BTB | 750 mL

WILLETT FAMILY ESTATE 8 YEAR BOURBON BTB | 750 mL

WILLETT WHEATED 8 YEAR BOURBON LTO | 750 mL

WOODINVILLE SINGLE BARREL RYE | 750 mL

BRANDY

CHRISTIAN BROS APPLE | 750 mL

CHRISTIAN BROS SACRED BOND | 750 mL GRAND MARNIER CORDON ROUGE | 750 mL ROCKS GLASS VAP | 750 mL

HENNESSY VSOP JULIEN VAP | 750 mL

REMY MARTIN 1738 SHAKER VAP | 750 mL

CANADIAN

BLACK VELVET PEACH | 750 mL

CROWN ROYAL 29 YEAR OLD LTO | 750 mL

CORDIALS

ANNA’S HANDMADE LIMONCELLO | 750 mL

CAMPARI NEGRONI READY-TODRINK | 375 mL

JAGERMEISTER COLD BREW COFFEE GUARDIANS VAP | 750 mL

JAGERMEISTER FLASK VAP | 750 mL

MONTEZUMA TRIPLE SEC | 1 L

SHANKY’S WHIP BLACK SPIRITS | 750 mL

GIN

BOOTH’S FINEST OLD DRY GIN | 750 mL

CINCINNATI GIN | 750 mL

CITADELLE JARDIN D’ETE GIN | 750 mL

DRUMSHANBO SARDINIAN CITRUS IRISH GIN | 750 mL

HARAHORN NORWEGIAN GIN | 750 mL RIGHT GIN | 750 mL

SILKS IRISH GIN | 750 mL

SIPSMITH STRAWBERRY SMASH LTO | 750 mL

IT’S WOW SEASON

Ohio

CAREFULLY. DRINK RESPONSIBLY.

RESERVE KENTUCKY STRAIGHT WHISKEY,

RESERVE

VERSAILLES, KY. WOODFORD RESERVE

REGISTERED TRADEMARK.

IRISH WHISKEY

BUSHMILLS 12 YEAR OLD SINGLE MALT IRISH | 750 mL

BUSHMILLS PROHIBITION RECIPE LTO | 750 mL

GOLD SPOT | 700 mL

HIGH & WICKED WILD ROVER IRISH WHISKEY | 750 mL

J.J. CORRY THE GAEL IRISH WHISKEY | 750 mL

J.J. CORRY THE HANSON IRISH WHISKEY | 750 mL

LIMAVADY SINGLE BARREL IRISH WHISKEY | 700 mL

REDBREAST 12 WITH BIRD FEEDER VAP | 750 mL

REDBREAST AMERICAN OAK SERIES KENTUCKY EDITION | 750 mL

RUM

ECHO SPIRITS DISTILLING CO SPICED RUM | 750 mL

JUNG & WULFF BARBADOS RUM NO 3 | 750 mL

JUNG & WULFF GUYANA RUM NO 2 | 750 mL

JUNG & WULFF TRINIDAD RUM NO 1 | 750 mL

MYERS’S RUM SINGLE BARREL SELECT SAZERAC RYE | 750 mL

PARROT BAY SPICED RUM | 750 mL

PROBITAS WHITE RUM | 750 mL

RL SEALE 12 YEAR RUM | 750 mL

SCOTCH

2007 DISTILLER’S ART TAMDHU SINGLE MALT 14 YEAR | 700 mL

2008 DISTILLER’S ART CRAIGELLACHIE SINGLE MALT 13 YEAR | 700 mL

2010 DISTILLER’S ART BLAIR ATHOL SINGLE MALT 11 YEAR | 700 mL

BRUICHLADDICH OCTOMORE 13.1 | 750 mL

BRUICHLADDICH OCTOMORE 13.2 | 750 mL BUCHANANS 12 | 375 mL

BUCHANANS DELUXE SHAKER VAP | 750 mL

CUTTY SARK 12 YEAR BLENDED SCOTCH WHISKY | 700 mL

THE GLENLIVET SINGLE CASK SHERRY BUTT | 750 mL

TEQUILA

CASA NOBLE MARQUES DE CASA NOBLE ANEJO TEQUILA LTO | 750 mL CODIGO 1530 MEZCAL ARTESENAL JOVEN | 750 mL

CORAZON SINGLE BARREL SELECT ANEJO | 750 mL

DEL MAGUEY VIDA DE MUERTOS WITH FOUR COPITAS VAP | 750 mL

DOS HOMBRES MEZCAL | 750 mL

EL MAYOR EXTRA ANEJO PORT CASK AGED | 750 mL

EL TESORO EXTRA ANEJO 85TH ANNIVERSARY | 750 mL

GRAN CORAMINO ANEJO TEQUILA | 750 mL GRAN CORAMINO CRISTALINO | 750 mL

PATRON ANEJO GIFT WITH TWO SHOT GLASSES VAP | 750 mL

REBELLION TEQUILA | 750 mL

TRES GENERACIONES LA COLONIAL LTO | 750 mL

VODKA

HDW CLIX | 750 mL

KETEL ONE WITH 50 ML BOTANICALS VAP | 1.9 L

SMIRNOFF PEPPERMINT TWIST | 50 mL SMIRNOFF SPICY TAMARIND | 750 mL WHEATLEY VODKA | 1.75 L

Devil

SPEAK OF THE FRIENDLINESS IS ON THE MENU AT THIS LORAIN BAR

BY RICH WARREN PHOTOGRAPHY BY KEVIN KOPANSKI

Picture someone entering a bar and a group of people already inside shouting out, “Speak of the devil! We were just talking about you!”

It’s that kind of camaraderie, that shared sense of community that’s the aim of the appropriately named bar Speak of the Devil in downtown Lorain. Like the legendary watering hole in the iconic television show Cheers, it’s a neighborhood bar where people gather to commune with friends and acquaintances.

Along with feeling of being among friends, it’s the high-quality, highly creative craft cocktails that are the main draw at this friendly gathering place.

Owner Kurt Hernon has been making craft cocktails for a long time, all the way back to the 1990s. After a period of brewing beer in his home, he developed an interest in the history of spirits and distilling. Out of that sprang a habit of crafting old-time cocktails from yesteryear — first for his friends, then for a catering business at various events around the city. So much enthusiasm greeted his cocktail creations that he opened Speak of the Devil in 2017 in downtown Lorain.

“I preach the gospel of classic cocktails made just the right way and with attention to detail,” Hernon explained. “We’d developed a reputation and a clientele around the city, so I had a feeling that if I provided a regular place for them to gather, that they’d do just that.”

And gather they do, not just from Lorain but also from as far away as Cleveland, where patrons who’ve made the pilgrimage

The Negroni is a favorite of regulars.

to Hernon’s establishment enthusiastically urge others to travel there. Even people from Detroit have occasionally stopped by, which tells Hernon that the word is spreading, since word of mouth has been the bar’s primary form of advertising since opening day.

Speak of the Devil’s cocktail menu gets swapped out three times a year, and just for fun, Hernon periodically offers themed events like whiskey tastings, or cocktails from specific countries — like Cuba. Still, a constant on the menu are historic cocktails like The Bee’s Knees, made with gin, honey, and lemon, or other almostforgotten ones dating from the Prohibition era like Aviation or White Lady, which also use gin as a base.

Other drinks are of Hernon’s creation, like something he calls the 5th Street Finisher, a Scotch-based sour. And with more than 90 bourbons and 40 whiskeys on hand, the knowledgeable bartenders can even create as many as 25 different riffs on an Old Fashioned, including substituting sugar with Benedictine or an Italian amaro.

The bar’s biggest seller is the Painkiller, a cocktail created in the British Virgin Islands using rum, pineapple and orange juice, and coconut cream. But the second most requested drink is something Hernon calls The Conversation, where bartenders quiz their patrons about their likes or dislikes in cocktails, and then custom-make a concoction based on what they’ve learned about the customer’s tastes.

“Over time, our guests have learned to trust us and know we’re going to give them something they like,” Hernon said. “And we like to shake things up, not just

SIP AT HOME

Try this historic cocktail created at the New Orleans restaurant, La Louisiane, in 1881.

It’s a variation of the famous Vieux Carré, a heady mix of rye whiskey, cognac, sweet vermouth, Benedictine, and bitters.

À LA LOUISIANE

2 oz. rye

3/4 oz. Benedictine

1/2 oz. Carpano Antica Sweet Vermouth

3 dashes Angostura bitters

3 dashes Peychaud’s bitters

Stir all the ingredients in a mixing glass, then pour into a glass.

Popular cocktails include the À La Louisiane, pictured in front of the Negroni and Painkiller.

offer them the same old, same old.” He notes that regular patrons who once were timid about trying something new now frequently scan the “specials” board when they arrive to see if there’s something exciting they’d like to try.

Speak of the Devil is often credited with a downtown revitalization in Lorain, having proved that plenty of customers are willing to venture there for an enjoyable experience. Since the bar’s opening, new restaurants have moved in like Union Town Provisions, whose chef was trained at the Culinary Institute of America. The Ariel Broadway Hotel inside a landmark structure built in 1925 has re-opened its doors, and the city completed a refurbished streetscape for the entire several blocks long stretch of Broadway just steps away from Speak of the Devil.

“For a long time, downtown Lorain had an underdog vibe to it,” Hernon said. “Before we opened and were telling people where the bar was going to be, they were aghast. They’d say ‘Lorain? Why are you opening a cocktail bar in Lorain?’ But it turns out we’ve found lots of people who like what we’ve got to offer. We’ve grown because we’ve grown the palates of our guests.”

Try the creative 5th Street Finisher.

SPECIAL PROMOTIONAL

Spirit HOLIDAY

Gervasi Spirits: Wine Barrel Bourbon

Gervasi’s hand-selected wine barrels lend to their Wine Barrel Bourbon an elevated character and reflect Gervasi’s winemaking craft. Enjoy notes of sweetness and spice with elegant grain and barrel tones.

Wine Barrel Bourbon is bold on its own or mixed in a Gervasi signature cocktail. Available only at Gervasi Vineyard.

Holiday gift giving just got a lot easier. Just add a bow to make these bottles gift-ready.

Ezra Brooks 99

Distilled using the highest quality ingredients, Ezra Brooks 99 is the Ezra you know and love, but with an elevated 99 proof. Ezra Brooks 99 features the same great spicy ryed bourbon taste, but with an enhanced flavor profile from the higher proof. Turn it up to 99.

Yellowstone Bourbon

A straight bourbon from 7th-generation distillers at Limestone Branch Distillery, perfect for every palate. With each purchase of Yellowstone, a portion of proceeds goes back to the National Park Conservation Association to protect all our nation’s national parks.

Faithfully Yours Since 1872.

SPECIAL PROMOTIONAL SECTION

Jefferson’s Ocean Aged at Sea® Bourbon

Gift a new adventure with Jefferson’s Ocean Aged at Sea® Bourbon. Traveling aboard ships that visit ports all around the globe, the constant motion of the sea churns the whiskey, increasing its interaction with the barrel. Extreme weather and temperature ranges hyper-age the liquid in ways no rickhouse could. Aged at the Mercy of the Sea. Code 5088B Retail $79.99

Redbreast 12 Year Old

Redbreast 12 boasts the flavour complexity and distinctive qualities of pot-still whiskey. Matured in bourbon and sherry casks, the distinctive Redbreast sherry-style is a joy to behold. This holiday, you can also scan the QR code on the box to gift a personalized holiday message from Robin Redbreast! Code 8383B Retail $65.99

George Remus Straight Bourbon Whiskey

From Apothecary to Kingpin, George Remus created one of the most intricate, successful bootlegging operations of Prohibition. His legend continues today with the awardwinning family of George Remus Bourbons. George Remus Bourbon is carefully crafted at the historic 170-year old Ross & Squibb Distillery in Lawrenceburg, Indiana. Located above the pure and plentiful Miami Aquifer, it’s also the location of one of King George’s largest distilleries during Prohibition, Squibb Distillery. So when you combine our adherence to George Remus’ legendary quality standards and the natural gift of Lawrenceburg, you get an awardwinning family of bourbons worthy of The King of the Bootleggers’ name.

Avión Reserva Cristalino

Take gifting to new heights with Avión Reserva Cristalino. Born from a unique blend of our finest Añejo tequila, with a touch of extra Añejo, and further elevated by a meticulous filtration to achieve crystalline clarity and unparalleled smoothness.

Code 0367B Retail $109.99

Minor Case Straight Rye Whiskey

Had master distiller M.C. Beam not been stifled by Prohibition, we imagine his straight rye whiskey would taste a lot like the mature elixir we bottle today. Minor Case Rye Whiskey is aged in domestic cream sherry casks for an unforgettable flavor. Its smooth mouthfeel and unusual notes of dark fruits and spices make this award-winning rye a standout in any cocktail.

to

IT STARTS WITH A SEED

BY ANDY VANCE PHOTOGRAPHY COURTESY OF OHIO LIQOUR

A UNIQUE SERIES ON THE ROOTS OF YOUR FAVORITE SPIRITS

You know your favorite distilled spirit — the nose, the flavor, perhaps an iconic bottle shape. But have you ever stopped to think about the farmers who make it all possible?

It all started on a farm somewhere, when the right combination of seed, soil, warmth, and water sprouted a plant that would grow for a season, and then be mashed, fermented, distilled, aged, and bottled.

This growing season, join OHLQ as we introduce you to the individuals who help craft your favorite spirits. With agriculture as the number one industry in Ohio and 60 percent of the state’s landmass engaged in farming, we hope you’ll agree that Ohio’s farmers and agricultural science professionals deserve a toast.

So come along as we trace the sip back to the seed and raise a glass to Ohio’s farmers!

MEET YOUR LOCAL GRAIN FARMER: MATT CUNNINGHAM OF RUSTIC BREW FARM

Matt Cunningham is a farmer near Marysville, Ohio who has been tending the land all his life, like his father and grandfather before him. In 2014, he added malting barley and hops to his crop

rotation in an effort to preserve the legacy of his family’s farm for years to come.

“I’m fourth generation, so it’s hard to explain. The people that get it, get it,” Cunningham said when asked what it means to him to be a farmer. “There’s a sense of pride in the family operation that I want to continue.”

The Cunningham family has raised corn and soybeans for decades, but as development pressure from a growing Marysville continued to drive up land prices and rental costs, Matt studied ways to make the farm more profitable and more sustainable. Raising crops is not only weather-dependent, but the cost of fuel, fertilizer, and seed can vary dramatically from one year to the next, as does the sale price of the finished product at harvest time.

Cunningham got a firsthand lesson in the inherent volatility of farming very early in his career.

“Those were some good years when I started and my dad kept telling me, don’t get used to this,” Cunningham remembered. “Don’t get used to this, this isn’t normal. And he was right — it was not normal. The markets came crashing down in 2013 … [and] at the same time we were coming off of two years of surplus, so we had a giant crop with no demand and prices went crashing down.”

Taste the flavor of the grains in your cocktails.

But while the price of the finished product was roughly half of what he had budgeted, the cost of inputs largely stayed the same.

“So if you cut your revenue in half with your expenses staying the same, it’s tough,” he said with a laugh. “In that time we had our first kid, so my wife quit her job, which was a good job with health insurance. And all that happened at the same time; it was eye-opening. So that’s when I decided to

look at different avenues, something a little more profitable; a little more stable.”

Cunningham considered opportunities like growing crops for the ethanol industry or becoming a local grain elevator. In the end, Ohio’s burgeoning craft brewing industry gave him the idea that barley could fit nicely into the farm’s capabilities. He decided it wouldn’t be too much of a stretch for the family’s finances to build a malting room to handle small batches of grain.

“I got to thinking: this comes from agriculture and I think we can do it here,” he recounted.

“Barley was grown here before prohibition. [Ohio] was one of the leading states … I built a malt house on the farm because there were no malt houses to sell to in the area at the time.”

Doing his homework and applying a lot of farmer engineering, he designed and constructed a small malting vessel, “to see if I could do it. And then it’s just grown from there. Literally and figuratively, because we’re growing more acres now and branching out into other grains as well.”

As with growing corn and soybeans for commercial agriculture markets, growing barley and starting the malting process wasn’t easy.

“I think the first two or three crops basically failed,” Cunningham said with a laugh. “Bad yield, bad quality. But then in year three or four, we sort of got our feet under us a little bit. I got a new agronomist who specialized in cereal grains — mostly wheat, but also rye and barley.”

Leveraging that expertise helped Cunningham iron out several problems. He learned how deep in the soil to plant the seed, when to plant, and which varieties are suited to Ohio’s specific climate.

“And the last two years have been the

I’m fourth generation, so it’s hard to explain. The people that get it, get it.”

Matt Cunningham gets pleasure from working his land.

best crop we’ve ever had,” he said with a smile. “Last year, in particular, was really good, both quality and yield.”

Over the past eight years the malting house has grown larger, as have the malting vessels. In addition to raw grains of corn, barley, wheat, and rye, Rustic Brew Farm now sells 10 different malts, all cleaned and milled specifically for distilling.

The distilleries that purchase grain from Cunningham see it as a win-win. “It’s really meaningful to us that we can source grains from local farmers,” said Joe Bidinger of Echo Spirits in Columbus. “At the end of the day, the kind of direct relationship we have with Matt at Rustic Brew is better for the whiskey and better for Ohio.”

Kyle Hall, owner and operator of Hall Brothers Distillery in Dayton, is another happy customer. “Everyone who compliments my whiskey, I have to give some credit to him,” he said. “He’s the one that created the flavor in his field.”

It’s a connection that goes beyond business. “He’s a small local guy, just like me,” Hall explained. “One day, he let me and my kids hop up in the cab of the tractor and showed us how he planted the corn. My kids got a day out of it.”

Rustic Brew is roughly 10 percent of the Cunningham family’s total farming

operation today, but Matt has a vision. With the growth in the number and scale of Ohio’s local distilleries, the demand for local grains from a local farmer is strong and growing.

When this year’s crop is finally in the ground and he puts the tractor back in the barn, Cunningham will pour a glass of his favorite whiskey and know that he had a critical role to play in its making.

“You reflect on that a lot,” he said of the farmer’s role in the crafting of spirits.

“From seed all the way to the bottle, it could be 10 years, you know what I mean? The whole process … there’s a lot that goes into it. A lot of people involved too, between your seed dealers and the farmers and the distillers and everyone down the line. There’s a lot that goes into it and that all comes kind of flooding back when you take a drink.”

To learn more and to see videos about “Seed to Sip,” visit OHLQ.com.

Rustic Brew Farm grains are ready for distillers.

PREMADE GETS AN

BY JORDAN SCHULKIN

THE NEW READY-TO-DRINK COCKTAILS: Upgrade

Ready-to-drink cocktails, also known as RTDs, are popping up everywhere these days — and there’s a lot more to them than you might think. Buoyed by the craft cocktail boom and leveraging the latest in packaging technology, the next generation of pre-mixed cocktail boasts more skill, quality, and flavor than ever before. Iconic brands and newcomers alike are making waves, and you’ll find a wide variety of high-quality offerings at OHLQ.

RTD curious yet? Let us give you a tour! From tried-and-true recipes to truly innovative creations, you’re sure to find RTDs to please even the most discerning taste buds.

WHAT IS A READY-TO-DRINK COCKTAIL (RTD)?

An RTD is a pre-batched or pre-mixed beverage that is canned or bottled in bulk for wide distribution. (Typically, they contain alcohol, though there are a few non-alcoholic offerings on the market as well.) In the past, RTDs were primarily flavored malt beverages. But in recent years, the category has evolved to encompass truly premium craft cocktails from some of the best producers in the spirits industry.

Premium RTDs are carefully curated and the recipe for success starts with the proper ingredients. They are also crafted to avoid any loss of quality. Finding the right balance requires extensive experimentation, precision know-how, and a good amount of finesse.

In fact, the foremost distillers and tastemakers in the business are getting in on the act. At your local OHLQ location, you’ll find RTDs made with the finest ingredients, including premium high-proof spirits from world-class brands. We’re talking some serious quality that lends itself to mindful consumption and a slower pace of savoring.

WHY OPT FOR AN RTD COCKTAIL?

THEY’RE EASY AND CONVENIENT

Fall is a time when a lot of us are on the move, getting together for holiday celebrations and other festivities. When you want to bring your favorite cocktail with you, you don’t necessarily want to bring all the spirits, mixers, garnishes, tools, and glassware, too. RTDs offer portability and convenience without sacrificing the flavor and sophistication of a well-mixed drink.

Likewise, if you’re hosting a dinner party or gathering at home, RTDs save you the hassle of sourcing multiple ingredients, using tricky techniques, or laboring over each individual drink. You can offer your guests a variety to suit their different tastes — with none of the prep or cleanup of mixing drinks to order.

THEY’RE A GREAT WAY TO TRY SOMETHING NEW

RTDs are also an ideal way to try out a cocktail or a spirit you’ve never had before. Intimidated by the brands, the mixers, the bitters? You’re not alone — the world of spirits is wide and complex. But a pre-mixed cocktail gives you the option to try something new without investing in a whole new set of bottles.

In addition, RTDs will give you a consistent taste experience because of their controlled proportions, consistent serving size, and alcohol content. The experts do all the heavy lifting for you.

THERE ARE MORE HIGH-QUALITY OPTIONS THAN EVER BEFORE

The appeal of the convenience and quality offered by RTDs is pretty irresistible. As a result, this category is growing fast, and new options are appearing on the market all the time. Global brands like Old Forester, Glenfiddich, Reyka, and Hendrick’s are offering signature and classic cocktails, as are hyper-local distilleries, and even individual bartenders. What was once a niche product is now becoming widely available.

Currently, the most frequently represented spirits in RTDs are vodka, tequila, and whiskey. Whiskey lovers can rejoice as their favored spirit is one of the fastest-growing in the sector, and whiskey-based pre-mixed cocktails are being crafted to satisfy even the most discerning palates.

Classic whiskey-based cocktail recipes like the Manhattan and Old Fashioned are being offered in RTD form by pedigree brands like Buffalo Trace and Bulleit, as well as by Ohio-based craft distiller Watershed.

RTDs have already carved out a place in the ever-expanding beverage scene, but don’t expect them to stop there. The sky’s the limit for sophistication, creativity, and variety as players new and old enter this exciting space. Whether you’re seeking out new flavors or want to impress your guests at your next gathering, be on the lookout for the latest ready-to-drink cocktail offerings from OHLQ. Convenience, quality, and innovation? We’ll toast to that!

& BOTTLE:

GRANT & SONS

Spirited

HEATHER HONEY MEETS

SPICED DRIED FRUIT PEAT SMOKE

MEETS

WILD HARMONY

MADE

HOT COCOA BROWNIES WITH BOURBON CREAM MARSHMALLOWS:

STYLED AND PHOTOGRAPHED BY TREY MAURIC AND STEPHANIE PARK

HOT COCOA BROWNIES WITH BOURBON CREAM MARSHMALLOWS

3/4 c. water, room temperature 3 Tbsp. unflavored gelatin 2 c. granulated sugar

1/4 c. honey 2 Tbsp. bourbon cream Cocoa powder

Lightly oil the bottom and sides of an 8"x8," 9"x9," or 9"x13" pan, depending on how thick you like your brownies and marshmallow top. Cover the pan with parchment paper and lightly oil all the sides. Make your favorite brownies and let them cool completely on a wire rack. Do not remove the brownies or parchment paper from the pan.

Pour 1/4 cup water into the stand mixer and pour the gelatin over the water. Leave it to set for 10–15 minutes and do not mix. While waiting, combine granulated sugar, honey, and 1/2 cup water into a saucepan. Over medium heat, stir occasionally until the sugar dissolves. You can test if it’s dissolved by rubbing a small amount between two fingers and feeling if it is grainy or smooth.

Over low heat, bring the sugar mixture to a simmer and wait until your candy thermometer reads 240°F. Do not stir during this process.

Immediately remove the pot from the stove and pour the sugar mixture over the gelatin mixture. Using the balloon whisk attachment, beat on low speed until combined then slowly increase speed until you reach high. Beat for about 8–10 minutes until the mixture becomes thick, fluffy, and white. Add bourbon cream and mix on low until combined.

Lightly spray a plastic spatula with cooking spray and pour over brownies. Spread the mixture over the brownies and cover completely. Take a piece of plastic wrap and spray one side with cooking spray to prevent marshmallows from sticking to it. Cover the pan and lightly press the plastic over the marshmallow. Let the marshmallow set for a few hours or overnight. Once set, remove the brownies from the pan. Coat a sharp knife with cooking spray and cut into squares. Sprinkle cocoa powder on top. Enjoy at room temperature or warm in the microwave for 8–10 seconds to slightly melt the marshmallow on top and create a s’mores-like brownie. From Buffalo Trace

DRINK RESPONSIBLY.

Experience

JOE H.’S GOLDEN BARREL EXPERIENCE

BARREL

Kathryn Neidus offers bites to go with their cocktails.