Austin, Texas has a long history as an epicenter of live music — even earning the title “Live Music Capital Of The World.” From old german waltzes to pioneering jazz to swing to rock… Austin has always been a place to enjoy great music in warm weather with even warmer energy. It only makes sense that modern electronic music has also been welcomed into the city. And that was definitely the case last weekend when The Concourse Project hosted what’s become the South’s most eagerly anticipated boutique house and techno music festival, Seismic Dance Event.
At Seismic, each of the venue’s three stages, “Volcano, Tsunami, and Frequency” showcased a unique theme, production, and sound element– giving festival-goers a wide variety of options to choose from. Altogether, the immersive weekend was packed with nonstop music, art installations, food trucks, and dancing.
Like the stage names indicate, Seismic provided an eruption of world-moving musicians flooding the lineup. Some marquee performers included: Deutsche duo Ame, Jamie xx, LA star Shiba San, Italian tech vet Sam Paganini, Nala, Avision, Fatboy Slim, and many more. Also, shoutout to performers like LP Giobbi, a music queen whose local connection to Austin demonstrates the diversity of backgrounds that were on full display under the Texas high moon.
Check out the photos of the de facto Lollapalooza/Coachella of the South and mark it in the calendars for next year!
Courtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Holden BrownCourtesy of Seismic Dance Event / Bryan GonzalezCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Holden BrownCourtesy of Seismic Dance Event / Bryan GonzalezCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Holden BrownCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Bryan GonzalezCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Holden BrownCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Bryan GonzalezCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Anthony DjurenCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Jason MeyersCourtesy of Seismic Dance Event / Bryan GonzalezCourtesy of Seismic Dance Event / Clark TerrellCourtesy of Seismic Dance Event / Anthony Djuren
While you’re over there still blasting “Break My Soul” and “Energy” like it’s going out of style, all up in your feels and leaving the haters in the dust, don’t forget that Renaissance is merely the first installment of a Beyoncé trilogy of albums. Facts only. Ok…stop screaming for a moment. And look, Renaissance is already a monumental release for Queen Bey. It notched her another nine Grammy nominations (the most of anyone at the 2023 Grammy Awards, natch) bringing her into a tie for the most Grammy noms of all-time at 88 with her husband Jay-Z. Speaking of Jay-Z, this is about as good of a segue as any to lay out what else, besides Renaissance, is in Beyonce’s trilogy.
What Else Is In Beyonce’s ‘Renaissance’ Trilogy?
“This three-act project was recorded over three years during the pandemic,” Beyoncé said in the Renaissance liner notes. “A time to be still, but also a time I found to be the most creative.” Now in the midst of an impending Twitter exodus, New York Times reporter Kyle Buchanan has apparently spilled the beans on what he has gathered to be the next two volumes of the Beyoncé Trilogy. “Before Twitter goes down, instead of making you follow me somewhere else, I’ll just tell you what I’ve heard about the other 2 acts of Beyonce’s 3-part “Renaissance” project,” Buchanan tweeted. Adding that, “(2nd act is an acoustic album, 3rd act is a collaboration with Jay-Z).”
Before Twitter goes down, instead of making you follow me somewhere else, I’ll just tell you what I’ve heard about the other 2 acts of Beyonce’s 3-part “Renaissance” project
(2nd act is an acoustic album, 3rd act is a collaboration with Jay-Z)
A Beyoncé acoustic album is the antithesis of the anthemic dance floor grooves from Renaissance but seems likewise destined to light the world on fire. Meanwhile, a new Bey and Jay-Z collab album would be the follow-up to 2018’s Everything Is Love which might’ve seemed like a one-off at the time. But when you’re hip-hop’s greatest power couple, why not give it another spin?
Now about that Renaissance tour and those music videos, we still haven’t seen…
Pink announced today that her ninth studio album, Trustfall, is coming out on February 17, 2023. The pop-rock star has also wasted no time in announcing the Summer Carnival Tour of North American stadiums for the summer of 2023. The “So What” singer will be bringing an eclectic wave of opening acts on tour with her that speaks to both artists she admires, as well as contemporaries. Some of the artists are along for the whole tour, while others present very special additions to select concerts.
Who Are The Openers For Pink’s ‘Summer Carnival Tour’
LA alt-rock band Grouplove will be supporting Pink on every stop of the tour. The same goes for DJ and producer KidCutUp. Well-respected Americana/alt-country singer-songwriter Brandi Carlile is along for the ride on most of the shows on the Summer Carnival Tour. But it really gets interesting when 80’s pop legend Pat Benatar and her creative partner and husband Neil Giraldo join Pink for a number of these shows as well.
Check out the full list of Pink’s Summer Carnival Tour stops below. Tickets go on sale to the public on Monday, November 21st here.
07/24/2023 – Toronto, ON @ Rogers Centre^
07/26/2023 – Cincinnati, OH @ Great American Ball Park^
07/31/2023 – Boston, MA @ Fenway Park!
08/03/2023 – New York, NY @ Citi Field^
08/05/2023 – Pittsburgh, PA @ PNC Park^
08/07/2023 – Washington DC @ Nationals Park!
08/10/2023 – Minneapolis, MN @ Target Field!
08/12/2023 – Chicago, IL @ Wrigley Field!
08/14/2023 – Milwaukee, WI @ American Family Field!
08/16/2023 – Detroit, MI @ Comerica Park^
08/19/2023 – Fargo, ND @ FARGODOME^
08/21/2023 – Omaha, NE @ Charles Schwab Field^
09/18/2023 – Philadelphia, PA @ Citizens Bank Park^
09/22/2023 – Nashville, TN @ GEODIS Park^
09/25/2023 – San Antonio, TX @ Alamodome^
09/27/2023 – Houston, TX @ Minute Maid Park^
09/29/2023 – Arlington, TX @ Globe Life Field^
10/03/2023 – San Diego, CA @ Snapdragon Stadium^
10/05/2023 – Los Angeles, CA @ SoFi Stadium!
10/07/2023 – Las Vegas, NV @ Allegiant Stadium^
10/09/2023 – Phoenix, AZ @ Chase Field^
^ with Brandi Carlile
! with Pat Benatar & Neil Giraldo
GROUPLOVE + KidCutUp are on all dates
As Trevor Noah prepares to wrap up his seven year run as the host of The Daily Show, he scored an interview what would be a huge get for any major network: Barack Obama. The former president’s appearance reportedly caused a massive line outside the studio as people battled the unseasonably cold weather to score seats for the free taping. With the crowd already pumped for Obama, Noah did a little pre-tape warm-up where he tried to explain what it’s like interviewing the politician who’s notably more chill than his “stiff” contemporaries.
“The funny thing is, President Obama, he’s loose and funny and he’s got swag and everything,” Noah told the crowd. “And then when he’ll talk to you he’ll make jokes and everything, and you’ll be all stiff.”
After doing a solid impression of Obama, Noah explained how it’s easy to get a little too comfortable while interviewing him. Via Vanity Fair:
“But if you’re not careful, you’ll get carried away and be like, ‘You’re damn straight I’m doing well,’” he said, in perhaps too casual a tone. Noah then compared their relationship to one of a nephew and a “cool uncle” who talks trash with his nephews, but the trash talk only goes one way. “You’ll be like, ‘Look at your haircut,’ and they’ll say, ‘Don’t speak to your elders like that. Don’t forget.’”
When Obama finally arrived on set, the audience got to see the uncle/nephew dynamic play out in real-time as Obama burnt Noah almost right out of the gate.
“Do you miss your name, by the way?” Noah asked the former president at the top of the show. “Because everyone calls you Mr. President. If people called me Mr. Daily, I would miss Trevor.”
“My best friends call me Barack,” Obama replied before adding with perfect comedic timing. “You should call me Mr. President.”
This might be the hardest question in the world for a beer fan to answer: “What if you could only drink one beer (any style) for the rest of your life, what beer would you pick?” Would you select your favorite piney, aggressively bitter IPA? Would you pick a dark, chocolate, and roasted malt-filled imperial stout? Perhaps you’d go for a crisp, refreshing, easy-drinking pilsner?
Aaron Halecky, brewmaster at Great Basin Taps & Tanks in Reno, Nevada has a difficult time answering this important question.
“Oh man, come on,” he starts, “you’re really going to ask me this one? What a brutal cold world this would be if you could only drink one beer.”
But Halecky did answer (you’ll find his answer below), as did some other well-known craft beer experts and brewers. Keep scrolling to see what they said.
Anti-Hero by Revolution. This is a bright, crisp beer with notes of citrus and pine. It’s so refreshing you just want to keep enjoying its flavor over and over again. What more could you ask for in a beer you’re going to drink for the rest of your life?
Samuel Adams Boston Lager
Samuel Adams
Chris Spinelli, co-founder and brewer at Roc Brewing in Rochester, NY
Honestly, if it is the only beer I don’t make, it would be Samuel Adams Boston Lager. It’s such a great beer all year round. This iconic beer is such a well-balanced lager with a low ABV, it’s a really easy-drinking, malty, Bavarian-hopped, high-quality beer. It’s one I just don’t grow tired of.
Lupulin Hooey IPA
Lupulin
Garth E. Beyer, certified Cicerone® and owner and founder of Garth’s Brew Bar in Madison, Wisconsin
Lupulin’s Hooey is my beer of choice for life. It’s juicy and medium-bodied. As in, nothing is extreme with this beer, so you won’t get tired of it, but it’s still impactful enough to make you pour one after the other. It’s a hazy, juicy, fruity, IPA that gets extra flavor from unfiltered yeast and hop oils.
Põhjala Orange Gose
Põhjala
Jody Valenta, co-president and COO of Roadhouse Brewing in Jackson Hole, Wyoming
Põhjala Orange Gose. While I keep it in reserve as a great treat of a beer, it’s something I think you could drink with consistency without losing the appreciation for how something with oranges, rock salt, coriander, and lactobacillus could finish so simplistically refreshing and enjoyable.
Plus, its palate-cleansing nature lets it pair easily with food, and its lightness in flavor doesn’t restrict adventure, but rather rewards it.
I’d have to say ABGB Industry Pils because it is just so darn good. It’s crisp, clean, effervescent and something you could drink every day. I would miss hoppier beers, but this one is a classic. What’s better than a refreshing, easy-drinking pilsner? Nothing, that’s what.
Aecht Schlenkerla Helles Lagerbier
Aecht Schlenkerla
Aaron Bridges, brewer at Finback Brewery in Glendale, New York
Helles Schlenkerla Lagerbier, easily. A perfect, crisp lager with just the right amount of smokiness that makes you thirsty for the next. Lagered in ancient cellars, it’s malty, slightly sweet, and has just a hint of smoke that makes it a highly memorable beer. Definitely, one that I’d drink forever.
I’m picking this probably because I drank a bunch of it quite recently, but Paulaner Oktoberfest is one of the best beers I’ve had this year and a beer I’d be happy to drink for the rest of my days. Amazing balance of malt and hop character, and it has “multiple notes” – meaning it dances on the tongue and yields a complex flavor experience.
I’m just a basic bro so I am going to say that pale ale is my go-to style. So off of that, I will say that it would have to be the one and only OG Sierra Nevada Pale Ale. Right out of the bottle. It is a legendary brewery that delivers every time with a great balance between the hops and malt. Because it is so readily available and easy to find, it is always one of the freshest beers that you can drink. Just a staple.
At this point. I say that this baby is a national treasure.
This is a newer favorite of mine, but Dark Lager from the recently opened Sacred Profane Brewery and Tank Pub in Biddeford, Maine. It’s got everything I need for a rest-of-my-life-beer: pleasant roasted malt flavors, low ABV (3.8%), it’s refreshing, and is available in 12-packs of 12-ounce cans.
Pilsner Urquell. I think it’s an epic yet easy-to-drink beer for most occasions. And life is a bunch of occasions with a narrative, sort of. It helps that it’s the first pilsner and the beer that all other pilsners strive to be. Crip, refreshing, and perfect.
Pilsner from pFriem Family Brewers, without a doubt. Every brewer appreciates a finely crafted pilsner and the brewers at pFriem nail theirs every time. It’s light and crisp with a wonderful floral and spicy aroma and just enough bitterness to dry your palate making another sip necessary. It’s complex if you feel like delving deep into all the nuances but remarkably simple if you just want to have a beer.
I certainly wouldn’t be mad if this was the only beer I could drink for the rest of my life.
Russian River Pliny The Elder. I just think it’s one of the most perfected beers made in a style that I really enjoy and helped bring me into craft beer. This 8% ABV double IPA is brewed with Amarillo, Centennial, CTZ, and Simcoe hops and is known for its bold citrus and pine flavors with a nice malt backbone.
Probably Miller High life. Just can’t go wrong. Always refreshing and pairs with anything. Crisp, easy-drinking, and always there. It pairs well with anything. Plus, you can’t beat that classic, clear bottle.
A fresh German pilsner, such as Rothaus Tannenzäpfle or Schonramer Pils. These beers are incredibly clean, a result of low-temperature fermentation and extended lagering, which is common in pilsners from Germany. What separates these two, however, is their hop selection and techniques. They have a firm bitterness, like many German-style pilsners, but they stand out of the pack with their usage of flavor hops.
It’s tricky in these beers to get the right flavors without having the beer tasting too grassy and these two do a phenomenal job of not being grassy, of having just enough flavor to make these beers more interesting than many counterparts.
At just 21 years old, Houston rapper Monaleo has been making waves and staying relevant since her 2021 breakout hit, “Beating Down Yo Block.” The track, which samples Yungstar’s “Knockin Pictures Off Da Wall,” was more than just a good song. It was the start of Monaleo’s year-long streak (and counting) of using her personality, savviness, and talent to stay relevant — sometimes in the most effortless ways.
Next came the unforgiving “Suck It Up,” an unforgiving record that Monaleo uses to mock another woman stealing her man. However, don’t get it twisted as men are also susceptible to Monaleo’s disses and dismissals, which we hear on “We Not Humping.” The latter record was eventually remixed by Flo Milli (a perfect selection for that song), with whom Monaleo formed a tight friendship after its release. Their relationship grew into Monaleo joining Flo for her Girls Just Wanna Have Fun Tour, a run comprised of 20 performances across the country.
The Girls Just Wanna Have Fun Tour came to a close earlier this week, but Uproxx was fortunate enough to catch up with Monaleo earlier this month for a conversation about her relationship with Flo Milli, her recent releases, what makes her so savvy with social media, and what’s next.
How are you enjoying tour so far? Both from the point of it being your first and that you’re performing with Flo Milli?
It’s been a really good experience. As far as the actual tour itself and the people that I’ve been meeting. Being able to meet people that really support me in real life has been a super surreal experience. People have been walking up to me [and] telling me how long they’ve been supporting me and what I’ve helped them through. This sh*t is like super inspiring for me. It’s just a catalyst for me, it just makes me want to impact 100,000 million more people.
Tell me about your friendship with Flo Milli. How did it start and how has it grown over time and through these shows?
Flo is somebody I really, really, really, really love and really, really appreciate. I had always supported her and always loved her and then one day she tweeted me and said something and I was like, “Wow that’s so f*cking dope that she did that.” From there, we just kind of connected via DM. After we started talking via DM, I told her I had “We Not Humping,” [and] that I wanted her to get on [it], but this is before I put it out. I ended up posting a little snippet on Twitter and I was like, “F*ck it, Imma just drop it.” From there, we were thinking about candidates for a remix, I went through a list of a couple of different people, Flo being one of those people. We connected and she thought that the record was perfect for her. We flew her out to Houston and she recorded her verse and then from there, we started to plan the actual music video. We shot the music video in Houston. I got the final cut back and I f*cking hated it, it was terrible, it was awful. I was like damn, I’m about to have the call Flo and I’m about to have to ask this girl to reshoot this music video. This is really going to show me if she f*ck with me or not because that was a lot.
So I reached out to her again, and I was like, “Girl, I just got this music video back and I hate it and I don’t even want to be in your hair bothering you bout this sh*t, but I just honestly want to give this song a fair chance. I just want it to have the opportunity to really be as big as it can be and I don’t think we’ll be able to do that without reshooting this music video.” She was like, “You know what? F*ck it, let’s do it. I totally understand where you’re coming from, I’ve been in the same situation. I’m down. Let’s do it.” So I went back to the drawing board and we reshot it again in LA. She was a really good sport, she was super supportive. Even after the song dropped, she just continued to post it and she was posting it probably more than I was. I was just super surprised at how much of a great sport she was because I know it’s just not easy. It was super dope, so I really love her.
My favorite song to see you perform was “Body Bag,” which together with your “Faneto Freestyle,” was your first pair of new records in a bit. What was behind the short pause, what made now the time to get back at it, and why these records?
It was one of those things [where] it was like, I was taking a pause, but I didn’t realize how big of a f*cking pause I was taking because nothing really slowed down. I was still recording music constantly, still shooting music videos, [and] still flying wherever to do shows, nothing slowed down. I think I just wanted to regroup, I wanted to refocus, and I wanted to pace myself a little bit. I felt like I started to get really caught up in what people wanted to hear from me and what was becoming popular. I was just feeling that pressure, of “Damn, I got to do something now. I gotta drop some now.” So I was moving in the direction of dropping a tape and then came the deadline for the tape, and I was just like, “No, it’s just not the time. I ain’t gonna lie, it’s just not the time.” I have another date in my head, and hopefully, around that time it’ll feel right or it’ll feel as right as it can feel because nothing is ever the perfect time. You don’t get another opportunity to put out the first body of work, so I want to make sure I really pace myself with that.
One thing I can I’ve been impressed with, besides your music, is how savvy you are with social media and how your music and that work so well together. What do you credit this social savviness to?
Just knowing what goes on with social media, being really tapped in, and always being somebody who’s kind of like a sponge, even if it wasn’t applicable at the time, I was always able to absorb different marketing strategies and different tactics. If I was never an artist, I definitely could have been a great marketing manager for somebody because I’m just very familiar with and just very socially aware of what goes on, the way people think, and what people respond better to over other things. Most of the time, it usually works, and not all the time it works but after enough time, it just starts to kind of work for itself. It works on its own because you built up that reputation, you just built up the credibility. So whenever it is time for you to drop something, people are excited and they’re anticipating it because they know it’s gonna be of quality or they know that they’re going to be entertained in some way, shape, form, or fashion. That’s what I really be trying to tap into: making sure I keep people engaged and entertained.
You mentioned in a past interview that you really wanted to sing at first, so with your transition to rap, what’s really made you fall in love with it and keep at it?
It’s a confidence booster for me. It really does instill this spirit, this attitude of “I really can’t be f*cked with.” I really get to flex my lyricism and writing skills that I acquired throughout all my years of going to school and to college – I get to apply them. All the years I spent writing super good f*cking essays, it’s kind of like the same thing with rap. It’s like writing an essay, I just pick a thesis and prove my point throughout the entire essay, or throughout the entire song rather. It’s the nerd in me; the geek in me is super into being able to articulate certain points and do it in an entertaining and funny way and do it in a way that people can laugh but still respect the artistry and the craft.
You’ve been a huge proponent of mental health since day one, how have you maintained your mental health throughout this tour and just overall as you continue to become more and more successful?
It’s definitely been a journey trying to find the balance between working hard and also giving myself the necessary breaks that I need and taking intentional breaks. I feel like I just take breaks when I feel like, “Okay, this is too f*cking much.” But even in the midst of me taking a break up, I never really give myself time to just breathe, dissect, digest, and really allow myself to calm down. It’s been a learning process for sure, but I’m definitely getting a lot better with just taking time for myself and creating boundaries with the people around me, my team, my family, and whoever else; making sure that always allot some time to myself to really debrief, meditate, breathe, [or] take a nap. Whatever it is I feel like I need to, I always allot myself that time while still making time to be on time for the sh*t that I’m supposed to be on time for – hardly, barely for real, I barely be making it. I don’t know how, it just always works out.
What’s next for you after you wrap up the tour?
Getting into a new pocket of music so that I don’t get to compartmentalize and boxed into this category that I don’t really want to be a part of. Even though I do make a certain type of music or I’ve made songs that people have heard that fit in this category of music, that’s not all I have and that’s not who I am as an artist.
So getting ready to switch the content of my music and make it a little bit more intentional now that I’ve created the moments and built up the fan base to where I now have the eyes on me. So, for lack of a better phrase, the kooky out-of-the-box sh*t, the crazy wild sh*t I be saying about music — I feel like that, that’s not a gimmick or a joke or anything like that — I’m just kind of moving away from that. Just getting a little more intentional and meaningful so that much of my inner feelings and my true thoughts can be expressed and displayed and people can appreciate me as an artist outside of the type of music that they’ve only heard me so I’m just getting ready to switch up the content of my music.
Here at Upworthy, we try to bring you heartwarming stories, so when we came across this story by My Modern Met, we knew we had to share it.
Kids are always surprising adults with questions or new skills they’ve learned. Young students at Nansemond Parkway Elementary School in Suffolk, Virginia, wanted to be able to communicate with the cafeteria worker who served them breakfast and lunch everyday. So they learned how.
Leisa Duckwall is deaf and had been working at the school for four years serving the students and staff. Because Duckwall cannot hear, she and the students did the best they could to make it work, until a teacher had an idea. Kari Maskelony, who teaches fourth grade, spoke with Duckwall using American Sign Language (ASL) and noticed the cafeteria went silent.
Students watched in awe as the two women used their hands to communicate. Maskelony grew up in a family that was hard of hearing, so sign language was part of her life, according to My Modern Met. After seeing the reaction of students, Maskelony asked the kids if they would like to learn the language.
One in eight people aged 12 and older in the United States have hearing loss in both ears. Around the world there are more than 70 million people who use sign language to communicate, yet not many people outside of the deaf community know sign language. The lack of access to sign language from the hearing world makes moving through life more difficult for deaf people. While places like Starbucks and Disney are working to include ASL, it’s not widely used by businesses.
Now this cafeteria worker may finally be able to communicate with the students that come through her line. According to My Modern Met, the principal got wind of what was happening and decided to make it a schoolwide effort, including having morning announcements via video that taught a new word in sign language weekly.
Duckwall told My Modern Met, “Not only is it great for the kids because they can learn a new skill that they can carry with them and actually use with other people that they meet,” she said, “but I think it (is) great because equal inclusivity and equal access is so important. It’s just something that we don’t often see.”
The elementary school posted a video of the children ordering lunch using ASL and people in the comments can’t get enough of the exchange. Kimberly Duncan wrote, “I wish all schools taught asl! This is a great idea!” Cheyenne Smith said, “This touched my heart in a way like no other.”
All of the comments under the video praised the teacher and the school for teaching the children such an amazing skill that they can carry with them outside of the elementary school walls.
If Duckwall had any doubt that her school cared about her experience there, she can now rest assured that her students worked hard to make sure they could communicate in a language she could understand. That’s the sweetest gift these little ones could give.
One hundred and eighty-seven years ago, the United States government promised the Cherokee Nation a seat in the House of Representatives as part of the 1835 Treaty of New Echota. A minority group of Cherokee leaders signed the treaty, forcing the tribe to give up its ancestral land and relocate west of the Mississippi River.
The treaty was unpopular with a majority of tribe members and when they were slow to move, they were forced out of their homeland. This resulted in more than 4,000 Cherokee people dying during the forced relocation that became known as the “Trail of Tears.”
Article 7 of the Treaty of New Echota says that the Cherokee Nation “shall be entitled to a delegate in the House of Representatives of the United States whenever Congress shall make provision for the same.”
On Wednesday, the United States came closer to making good on the promise. The House Rules Committee held a historic hearing where representatives from the Cherokee Nation spoke in favor of seating a delegate from the tribe as promised nearly two centuries ago.
“It’s time for this body to honor this promise and seat our delegate in the House of Representatives,” Cherokee Nation Principal Chief Chuck Hoskin Jr. said in his testimony. “No barrier, constitutional or otherwise, prevents this.”
The Cherokee Nation has named former Obama White House advisor Kim Teehee to be the delegate.
“Mr. Chairman, I am a proud American, and I am a proud citizen of the Cherokee Nation. I have great respect for the United States House of Representatives. Because of all of this, it is my firm belief and expectation that the House of Representatives will take swift action to seat our delegate to Congress, honor our treaty rights, and therefore make the United States good on its promise to our Cherokee ancestors,” Hoskin added.
The Cherokee Nation hopes to seat a nonvoting delegate similar to the District of Columbia, the Virgin Islands, Guam, American Samoa and the Commonwealth of the Northern Mariana Islands.
Representative Jim McGovern, a Massachusetts Democrat, thinks it’s important for the U.S. government to uphold its agreements with Indigenous tribes. “The history of this country is a history of broken promise after broken promise to Native American communities,” said McGovern. “This cannot be another broken promise.”
u201c#CherokeeDelegate. We made history today, but we must keep advocating for America to keep its treaty promise to @CherokeeNation to a delegate to Congress. Todayu2019s hearing was powerful and a basis for real action.u201d
— Chief Chuck Hoskin, Jr. (@Chief Chuck Hoskin, Jr.) 1668630794
Before the House can act on the resolution it has to decide on the proper path to make it law and how the Nation should select its delegate. The House also wanted to know why it took so long for the Cherokee Nation to pursue its right to representation.
“We are now in a position where we can, as a practical matter, assert this right,” Hoskin said. “Whereas my predecessors in the two centuries before, frankly we were just trying to hang on to our way of life and rebuild.”
The United States has a long, terrible history of breaking promises it’s made to Native people. Allowing the Cherokee Nation to have a delegate in the House would send a strong message that those days are over.
“For nearly two centuries, Congress has failed to honor this promise. Yet the obligation to seat a Cherokee Nation delegate remains as binding today as it was in 1835,” the Cherokee Nation said.
Wild Turkey isn’t the oldest or most elite whiskey in the world. But it’s really f*cking good from top to bottom. Still, it’s not a monolith. Sure, Wild Turkey 101 Bourbon is likely what you think of first and foremost but the overall brand is so much more than that. In fact, there’s so much to the shingle that it can kind of be dizzying.
While Turkey 101 is a very solid Kentucky bourbon that’s a gateway for generations of whiskey drinkers, the rest of the Wild Turkey bench features a vast array of bourbons and rye whiskeys, each with unique flavor profiles. With all those expressions, there’s sure to be something that’ll speak to you (and maybe a few that won’t). To that point, it’s time to rank every single bottle of the Wild Turkey line.
For this list, I’m digging into my tasting notes and ranking the whole, current line of Wild Turkey whiskeys that you can get in the U.S. That means I’m looking at bottles labeled Wild Turkey, Rare Breed, Kentucky Spirit, Master’s Keep, Russell’s Reserve, Longbranch, and both of their honey-based whiskeys. See? I told you this whiskey brand has a deep bench! As for the international releases, I’ll save those for another day. This is about what you can get stateside — not at a duty-free shop in Frankfurt or Tokyo.
When comes to how I ranked these whiskeys, it’s all about the taste, folks. Whether you can find these bottles and what price they’ll carry in your corner of the country is not in play at all. The country’s too big and varied with disparate booze laws, taxes, distribution, and price structures to get into all of that. Still, this is about finding you the absolute best bottle of whiskey from the Wild Turkey shingle to stock on your bar cart. Hell, I’d argue that you could easily get a few of these bottles for various occasions — easy sipping, serious tasting, showing off to friends, celebration pours, gifts, mixing with Coke, and crafting some great cocktails.
Let’s get into it and rank all 22 bottles of Wild Turkey whiskey.
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
Jimmy Russell, Wild Turkey’s legendary Master Distiller, came up with this bottle back in 1976. The whiskey is a blend of classic Wild Turkey Bourbon and pure honey.
Tasting Notes:
There’s a clear sense of fresh honey on the nose with a dash of that iconic Wild Turkey spiciness, kind of like a very mild cinnamon-laced cherry lozenge. The palate is soft and sweet with deep honey vibes next to light lemon oils and a touch of orange zest next to more of that cherry/cinnamon with a sweet rock candy aura.
Bottom Line:
This is sweet. Very sweet. But it is one of the better honey liqueur whiskeys out there because it’s layered with very mild Turkey spice and cherry.
This expression is Master Distiller Eddie Russell’s stamp on his dad’s, Jimmy’s, legacy. The younger Russell devised this lower-proof bourbon to be another workhorse whiskey for the mixing crowd. This is achieved by letting the 75/13/12 (corn/rye/malted barley) mashed and twice distilled juice rest in deeply charred oak for six to seven years before it’s cut down to 81 proof for bottling.
Tasting Notes:
There’s a mix of mild winter spice, tannic oak, ripe apricot, creamy vanilla, and a thin line of salted caramel on the nose. The taste delivers and expands into peach cobbler territory with plenty of vanilla, brown sugar syrup with baking spices, and an almost smoky singed cedar edge. The end is another left turn, with a dusting of dark chocolate over the top of a honeyed underbelly as the oak, spice, and stonefruit fade away.
Bottom Line:
This is simple but direct. Overall, we’re talking about a whiskey that was built to be used to mix cocktails and highballs. Use it for that.
This is the only other mash bill cooked at Wild Turkey’s distillery. The mash is a 51/37/12 (rye/corn/malted barley) bill that’s also twice distilled. This hot juice then rests in the same, deeply charred oak but only for four to five years. The whiskey is then cut with soft Kentucky limestone water to bring it down to an accessible 81-proof.
Tasting Notes:
Vanilla and mint apple pie come through on the nose with a dash of woody winter spices, light toffee candy, and a hint of herbal funk (think wet grass or sage). The palate opens with tart apple skins and caramel sauce with a moment of raw sourdough rye bread next to wet tobacco leaves and apple cider spiked with woody cinnamon sticks. The end has a mild warmth with a touch of sharp spearmint and green grass next to freshly cracked red pepper.
Bottom Line:
This is pretty quintessential Kentucky rye. There’s a woody spice next to orchard fruit with a light grassiness that makes this shine, albeit simply. Again, this was devised for mixing, so use this in cocktails or highballs primarily.
Wild Turkey’s American Honey is often lauded as the best-flavored whiskey on the market. This expression takes that well-crafted blend of Wild Turkey bourbon and honey and ups the ante by adding a dash of ghost pepper.
Tasting Notes:
There’s a sense of honey that’s bolstered by sprigs of fresh mint and fields of wildflowers on the nose. The ghost pepper lurks in the background until you take a sip and it bites at your tongue. It’s never over-powering whatsoever and the combination of bourbon vanilla, caramel, and oak with that fresh mint and honey makes for a great combination of flavors that linger on your senses.
Bottom Line:
This is a tad less sweet than the standard American Honey thanks to that chili pepper bite. This really works well in a hot toddy, especially as the weather cools. It’s also nice on a few rocks as well.
This is the sibling bottle to the classic Wild Turkey 101 Bourbon. Same standard rye mash bill. Same heavily charred barrels. Same six-odd years mellowing in those barrels. Same proofing down to the iconic 101 proof for bottling.
Tasting Notes:
The peppery rye spice is cut with rummy Christmas cake topped with rich vanilla ice cream next to a clear note of toasted oak on the nose. The taste leans into the spice with a rye version of the Kentucky hug, as hints of cedar, white sugar, popcorn, and charred bitterness lurk in the background. Like the bourbon, the end is long and hot, with pops of peppery spice, creamy vanilla, and charred wood. A very distant wisp of smoke acts as a button on the end.
Bottom Line:
This is one of the easier drinking whiskeys on this end of the list. There’s a lot going on but it all makes sense, especially if you’re mixing up cocktails.
Russell’s Reserve is where we really dive into the “good stuff” with Wild Turkey. This expression is a collaboration between Jimmy and Eddie Russell, who search through the center cut of barrels in their rickhouses for the exact right minimum-six-year-old ryes. The end results are a window into the Russells’ shared palate for the whiskey.
Tasting Notes:
This a subtle rye with hints of crusty rye bread soaked in apple honey paired with a hint of vanilla, a touch of caramel, and mild orchard fruit. The palate is all about spicy and sweet Christmas cake full of dried fruit, nuts, and spicy minced meat pie with a flutter of black pepper. The oakiness shines late as the winter spice, vanilla/caramel sweetness, and singed cedar fade away toward a touch of apple cider tobacco.
Bottom Line:
This is really nice stuff but feels way more like a Manhattan whiskey than a sipping one. That said, you can definitely drink this on the rocks. But that woody, spice, and orchard fruit profile really speaks to the wintry cocktail more than anything else. Well, that or a Sazerac.
This whiskey was made by Eddie Russell after he found a few prime sherry casks in Jerez, Spain. The blend is a mix of 12 to 15-year-old bourbon barrels that once vatted were re-barreled into those Oloroso sherry casks for final maturation. Finally, those barrels were batched, proofed with a touch of water, and bottled as-is.
Tasting Notes:
There’s a sense of orange oils layered into an old pine plank on the nose with a spiced cherry pie drizzled with powdered sugar icing and dark powdered sugar next to a hint of meaty and almost waxy prunes. The palate has a soft vanilla pudding vibe next to grilled pineapple and peaches with a hint of passion fruit and mango skins before dates and raisins kick in with plenty of winter spice, creating a tropical cocktail vibe … almost. The end is spiced like a holiday cake — clove, nutmeg, cinnamon, etc. — with a sense of pineapple-heavy Hawaiian dinner rolls and spiced choco-cherry tobacco leaves.
Bottom Line:
This is the one rare miss in the Master’s Keep line, in my humble opinion. It’s not overly sherried and falls more toward bright and fresh fruitiness. Just to be clear, this isn’t a bad or faulty whiskey at all. The opposite is true, it’s refined and nuanced. It’s just not quite delivering on the promise of the label (a sherry-finished bourbon), and hence it’s ranked this low.
A few years back, Wild Turkey brought on Matthew McConaughey to be the brand’s Creative Director and create his own whiskey. The product of that partnership was launched in 2018. The juice is a wholly unique whiskey for Wild Turkey, thanks to the Texas Mesquite charcoal filtration the hot juice goes through. The bourbon then goes into oak for eight long years before it’s proofed and bottled.
Tasting Notes:
Christmas spices meet oily vanilla and subtle caramel up top. The palate adds orange oils and buttery toffee to the mix, as the edge of the spices upwards on the palate, next to a creamy vanilla pudding body. That velvet texture builds throughout, with toasted oak and cedar notes as a hint of sweet firepit smoke arrives on the long and satisfying finish.
Bottom Line:
This is a nice detour from the main Turkey line. There’s serious nuance at play in the whiskey but nothing is overdone. This whiskey also bears the hallmark of a well-rounded Turkey product in that it can be sipped slowly by the campfire or mixed into a fire cocktail and be equally enriching.
Wild Turkey 101 starts with Turkey’s classic 75/13/12 mash bill. The hot juice then spends at least six years in the cask before it’s batched and just kissed with Kentucky limestone water before bottling.
Tasting Notes:
This is a cherry bomb on the nose with deep notes of burnt orange, buttery toffee, old oak staves, and cumin-heavy taco seasoning with a hint of old leather gloves. The palate has a vanilla pudding cup vibe next to butterscotch candies, nougat, and a twinge of menthol tobacco on the mid-palate. The end of this is a classic cascade of bourbon notes: caramel, vanilla, cherry, winter spice, and light woodiness.
Bottom Line:
This has no business being as good as it is at this price point. This remains one of the best values in all of bourbon whiskey because it is versatile. You can mix it, stir it, shoot it, and pour it over some rocks and it will work every time.
This hand-selected single-barrel expression hits on some pretty big classic Kentucky rye notes. The whiskey for the blend is selected from the center cuts of the third through fifth floors of the Wild Turkey rickhouses. There’s no chill filtering and the expression is only slightly touched by water before bottling.
Tasting Notes:
This has a lighter nose but it’s still full of dark orchard fruits, soft vanilla pods, old oak staves with a hint of old barrel house funk, and a mix of spicy orange rind next to freshly cracked black pepper and sharp cinnamon powder. The palate leans into the cinnamon and layers it into chewy and buzzy tobacco with hints of vanilla sweetness, cherry bark woodiness, and sharp fancy root beer vibes. The end pings on that old musty rickhouse one more time as a humidor full of vanilla, cherry, and cinnamon-spiced tobacco fades towards a rich and buttery toffee with a hint of rye fennel on the very backend.
Bottom Line:
We’re squarely into the great whiskeys here. This is a very easy sipper that makes a mean Manhattan or Vieux Carre. It’s deep but fun to play with in cocktails.
This is a high water mark of what standard Wild Turkey can achieve. The Russells select the “honey barrels” (those special barrels that are as much magic as craft) from their rickhouses for single barrel bottling. The resulting whiskey is non-chill filtered but is cut down slightly to proof with that soft Kentucky water.
Tasting Notes:
Vanilla cream spiked with orange oils and sprinkled with toasted coconut mingle with spicy oak and buttery cake on the nose with an underpinning of winter spices by way of a sour mulled wine. The palate opens with easy notes of marzipan, subtle dried roses, vanilla pods, more winter spices, and singed cherry bark. The end arrives with a sense of Almond Joy next to cherry tobacco dipped in chili-infused dark chocolate with a flake of salt and pinch of cedar dust and old leather saddles.
Bottom Line:
This is another winner from Wild Turkey. There’s a great balance here that runs deep. This makes a mean cocktail or easy sipper at the end of the day.
This rye is a blend of the great rye barrels in the Wild Turkey rickhouses. The juice is chosen from four, six, and eight-year-old barrels, blended, then bottled without chill filtration or any proofing water.
Tasting Notes:
This is a masterclass in what rye “spice” can be with subtle notes of black pepper next to Christmas spices counterpointed by pine resin dank and sweet cherry root beer. The palate brings about a velvet texture with notes of vanilla and dark chocolate cake next to stewed cherries — a very Black Forest cake vibe — before the rye sourdough bread funk and herbal essence kick in with a light firewood pitchiness. By the end, there’s a balance of all that spice, wood, resin, and subtle fruitiness that lasts on the long and sharp finish.
Bottom Line:
This is pretty essential rye whiskey for expanding your palate. It’s also super easy to drink while being one of the better cocktail base whiskeys on this list. You should be making all of your Manhattans and old fashioneds with this.
This release from 2017 commemorates the 35th anniversary of Master Distiller Eddie Russell making whiskey at Wild Turkey. The blend is made by Russell from the rarest barrels — from 10 to 20 years old — from the famed McBrayer rickhouse. That’s a very old barrel warehouse that used to belong to the Old Joe Distillery across the tracks from the main Turkey campus today.
Tasting Notes:
There’s a clear sense of classic Turkey on the nose with singed orchard woods next to subtle salted caramel, stewed cherry, tart apple fritters covered in cinnamon sugar, and mellow winter spices — Saigon cinnamon, freshly grated nutmeg, allspice berries. The palate has a sweet opening with buttery and rich toffee next to minced meat pies, dark chocolate cut with dried chili (and maybe some garam masala), and campfire-burnt marshmallows. The ned has a vanilla white cake vibe sprinkled with orange zest and dark chocolate shavings with a hint of cherry jam underneath that lead to orange-chocolate tobacco stuffed into an old cedar box and wrapped up with ragged twine.
Bottom Line:
Look, from here on down the ranking, we’re only talking about stellar whiskey. And we’re at the edge of the top ten. This is only this low because my palate/brain/desire would reach for the bottles below before this one. This is still phenomenal whiskey. So if that flavor profile speaks to you, go for it.
This well-aged bourbon from Eddie Russell highlights deep and balanced Turkey bourbon flavors in every sip. For this expression, Russell hand-selects 17-year-old barrels of Turkey that “travel” between their wooden and brick rickhouses, traversing roughly 200 miles over 17 years. Those barrels are batched and then bottled as-is at a lower proof.
Tasting Notes:
There are clear and bold notes of smoldering cherry and apple bark next to oily vanilla pods, buttery and almost burnt toffee, orange orchards in full bloom, and fresh piles of pipe tobacco cut with clove and cherry on the nose. The spice kicks in with a holiday spiced cake edge that leads towards a salted caramel, bitter chocolate-covered espresso beans, and freshly chopped firewood resting in sweet black potting soil. The end is soft and luxurious with a deep musty cellar vibe that leads to old leather pouched full of dried apple and cherry tobacco leaves braided with dried wild sagebrush, cedar bark, and strips of old saddle leather with a hint of black mushrooms lurking underneath.
Bottom Line:
This is old, earthy, and musty while still holding onto that emblematic Turkey vibe. Overall, this is a well-aged sipper that might be a little too aged for the uninitiated into funky bourbons that spent nearly two decades in a centuries-old warehouse. Or not, I think it’s delicious and weird and fun.
8. Russell’s Reserve Single Rickhouse Camp Nelson C
For this expression, the barrels were loaded into Rickhouse C in Camp Nelson (a group of warehouses on a separate campus) and left alone on the central floors (three and four of seven) for years. As the rickhouse was falling apart and it became clear it was beyond repair (nearly hundred-year-old structures tend to do that), the Russell crew started tasting whiskey to see what they could do with it. 72 barrels rose to the surface with a parallel flavor structure that became this whiskey, which was bottled completely as-is without filtration or proofing.
Tasting Notes:
The nose opens with soft marzipan fondant that leads to mince meat pies, brown sugar, and mild cinnamon/nutmeg/clove spice with a thin layer of powdered sugar frosting with hints of brandy butter, salted caramel, vanilla taffy, and freshly fried apple fritters. The palate is lush and silky with rich buttery toffee rolled in roasted almonds and coconut and dipped in dark and creamy chocolate sauce with plenty of orange zest and flakes of salt. The mid-palate leans into cinnamon bark, allspice berries, and freshly ground nutmeg next to tart apple pies loaded with pecans. The finish circles back around the brandy butter, rum-raisin, and powdered sugar frosting for a sweet and luxurious end.
Bottom Line:
This is dessert in a glass. It’s deeply hewn and so well balanced but definitely for the whiskey drinker with a slight sweet tooth.
This is the mountaintop of what the main line of Wild Turkey can achieve (this is easily found on liquor store shelves for the most part). This is a blend of the prime barrels that are married and bottled untouched. That means no filtering and no cutting with water. This is a classic Turkey bourbon with nowhere to hide.
Tasting Notes:
This opens like a dessert table during the holidays with crème brûlée next to a big sticky toffee pudding with orange zest sprinkled over the top next to a bushel of fresh mint. The palate hits an early note of pine resin as the orange kicks up towards a bold wintry spice, soft vanilla cream, and a hint of honeyed cherry tobacco. The end keeps the winter spices front and center as a lush pound cake feeling leads to soft notes of cherry-spiced tobacco leaves folded into an old cedar box with a whisper of old vanilla pods lurking in the background.
Bottom Line:
This is another bottle that has no business being this good at this price point, making it truly one of the great value-per-dollar whiskeys on the shelf today. While it’s a very easy sipper, it also makes a killer cocktail.
Jimmy Russell hand selects eight to nine-year-old barrels from his warehouses for their individual taste and quality. Those barrels are then cut down ever-so-slightly to 101 proof and bottled one at a time with their barrel number and warehouse location right on the bottle.
Tasting Notes:
The nose draws you in with classic vibes from top to bottom thanks to rich vanilla smoothness, wintry spices, a hint of cedar, and a mix of sour cherry and tart apple with a slight lawn furniture earthiness. The palate stays very classic with old boot leather next to dry cedar bark, a layer of rich marzipan cut with orange oils and covered in dark chocolate, and a distant hint of nasturtiums suspended in fresh honey. The end finishes with a good hint of spiced cherry tobacco and old leather next to mild nuttiness, bitter chocolate, and soft vanilla cake frosted with cinnamon and cherry.
Bottom Line:
This should really be number one thanks to that price tag. This is an unbeatable single-barrel expression of whiskey (bourbon or not).
This whiskey is a blend of Jimmy and Eddie Russells’ favorite barrels. Jimmy chose nine to 10-year-old barrels and Eddie added in 14-year-old barrels of their classic bourbon. Once batched, that whiskey was then re-barreled into new oak with a special toast and char level and then stored in a timber rickhouse called Tyrone G (as you’re starting to tell, rickhouses are very important to the nuance that makes Turkey great).
Tasting Notes:
Cinnamon-infused caramel candies mingle with creamed honey and old slices of vanilla cake with an orange-clove-chocolate frosting next to old tobacco leaves and a touch of dried chili pepper flakes on the nose. The palate opens with a creamy and lush vanilla foundation that leads to salted caramel over apple cake with a cutting ginger and cinnamon spiciness next to a light touch of dried nasturtiums. The end starts sweet and spiced with a mouthful of Hot Tamales before old cherry-choco tobacco folds into an old pine box with a hint of singed cinnamon bark and cherry wood mellow with old boot leather and broken-down lawn furniture.
This is the first rye whiskey that Wild Turkey released for the Master’s Keep line. Eddie Russell devised this whiskey from nine to 11-year-old barrels from the prime sections of various rickhouses. Once batched, the whiskey was just proofed before bottling.
Tasting Notes:
There’s a sense of apple old-fashioned doughnuts on the nose with a cinnamon-maple glaze next to old rye bread crusts with caraway and fennel with a slight whisper of dry dill before a whisper of white pepper and dried chili starts to sneak in. Salted apple chips dipped in floral honey drive the palate toward sour mulled wine full of star anise, clove, cardamom, and mace with a dash of molasses and rum-raisin. The end leans into the woodiness of the spices with cinnamon bark and allspice berries with the faintest line of sasparilla and black licorice-laced tobacco braided with old wicker canes.
Bottom Line:
This is the height of Wild Turkey’s straight rye experience. That helped it climb the ranks significantly, sure. But this rye is one of the best you can find today. It’s everything you want it to be plus so much more. It’s a true journey in a bottle.
The latest Master Keep release (from October 2022) is a whiskey born from a crew member accidentally adding some young rye into old bourbon in the batching tank. Everything came to a screeching halt. Once the whiskey was tasted, though, Eddie Rusell realized they had a happy accident on their hands and their first blend of rye and bourbon was born. Today, this blend is a mix of eight and nine-year-old rye with 13-year-old bourbon that’s then finished in a used rye barrel in Turkey’s pre-Prohibition Rickhouse B.
Tasting Notes:
The whiskey opens with a lush and vibrant fruit orchard full of bright and ripe oranges, tart apples, and sweet peaches next to roasted almonds, salted caramel, and creamed honey with a touch of hickory and pine. There’s a sense of that salted caramel sweetness on the palate that leads to mince meat pies dusted in powdered sugar and nutmeg with a hint of dark chocolate-covered espresso beans, old oak staves, and dried sage .. and maybe some spearmint. The end has a dried apricot and prunes vibe next to floral honey cut with orange oils, a twinge of marzipan, and more of that bitter dark chocolate tied to pipe tobacco, cedar boxes, and old pepper mills that are more woody than spicy.
Bottom Line:
This is just delicious. It’s funky and fresh and feels like one of the best bottles Wild Turkey has to offer.
This whiskey was made by Eddie Russell to celebrate his 40th year of distilling whiskey with his dad, Jimmy Russell. The juice is a collection of a minimum of 13-year-old barrels that Eddie Russell hand-picked. Those barrels were married and then bottled as-is with no proofing or filtration.
Tasting Notes:
Sweet and dried fruits invite you on the nose as a touch of fresh, creamy, and dark Black Forest cake mingles with mild holiday spices, dried almonds, and a sense of rich pipe tobacco just kissed with sultanas. That dark chocolate and cherry fruit drive the palate as a hint of charred cedar lead towards vanilla tobacco with more of that dark chocolate and a small touch of honey, orange blossom, and a whisper of dried chili flake. That honey leads back to the warmth and spice with a thin line of cherry bark smoke lurking on the very backend with more bitter chocolate, buttery vanilla, and dark cherry all combining into chewy tobacco packed into an old pine box and wrapped up with worn leather thread.
Bottom Line:
This is a great sipping whiskey. It’s refined and deep while still feeling like a very easy-to-drink bourbon. It’s not demanding but delivers a serious flavor profile.
This is the same whiskey as Master’s Keep 17-Year. In this case, after vatting of minimum 17-year-old barrels, the whiskey was only proofed down to 50% or 100-proof for bottling as per bottled in bond laws. The resulting whiskey is then bottled as-is.
Tasting Notes:
There’s a bold nose of spicy Christmas cakes spiked with orange oils, candied cherries, and dried apples next to vanilla pods and worn saddle leather that leads to this subtle hint of fresh cinnamon rolls with a cream cheese frosting cut with lemon and vanilla. The palate is the epitome of smoothness with a subtle warmth derived from woody winter spices — star anise, clove, nutmeg, cinnamon — that then branches toward this whisper of burnt sugars and fats from an old brisket smoker with a hint of salted red taffy and singed marshmallow next to vanilla pound cake with a hint of poppy seeds. The end has a sweet cinnamon candy flourish before smoldering wild sage and old boots arrive with a dark chocolate espresso cherry tobacco layers into an old cedar box with a hint of black dirt lurking in the distant background.
Bottom Line:
This is the culmination of it all. There’s all the nuance and depth at play here that make Turkey great while still offering a familiar and convivial — even homey — vibe. This pour is both welcoming and challenging while still feeling fresh, funky, and full of grace. Make sure to add a few drops of water to get a deep creaminess and coconut cream pie and marzipan vibe amped up toward a cherry cream soda and Martinelli’s Sparkling cider depth.
If you have been tuning into basically any show lately, you may have noticed that F. Murray Abraham is always showing up. This actor has been popping up on various streaming shows over the past few years, which is pretty inspiring considering that he has been in this industry since the 70s.
He had a short stint in Moon Night on Disney+ earlier this year, after starring on the first two seasons of Apple TV’s Mythic Quest, then finally, he starred in an episode of Netflix’s anthology series Guillermo del Toro’s Cabinet of Curiosities last month. Somewhere along the line, he must have thought that he needed to check another streaming service off the list and get on an HBO show, which leads us to season two of The White Lotus.
Abraham stars in season two of the hit series, portraying Michael Imperioli’s father. Imperioli recently revealed that the two had a real bond after they both caught COVID at the same time. While Imperioli was “dying,” Abraham was doing vocal warm-ups, as an 80-something actor who has been working nonstop for years does, naturally.
The Hollywood Reporter spoke with Imperioli, who said that Abraham is just as dedicated as he seems on the (very many) screens he occupies. “With Murray, my hotel room was underneath his, and I could hear him doing vocal exercises every single day. Even when he had COVID. We both had it at the same time, and I was dying with a sore throat. I couldn’t even speak. And I hear Murray singing. He’s 82 years old, doing it every day while he’s got COVID,” Imperioli said.
He added that Abraham is just so good at his job that he was unwilling to let COVID get in the way of portraying a weird old womanizer. “He just really embodies someone who has dedicated his life to the art and loves it and respects it.” The two obviously recovered and were able to star together as the father-son duo. Almost like the kind of relationship that Christopher always wanted with Tony Soprano.
Even though Mike White was unable to get any other Sopranos alums on board to play Imperoli’s dad, Abraham is a good substitute. Though the guy who plays Uncle Jun is literally still alive.
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