How to Make a Rum Old Fashioned The Best Whiskey for Whipping Up a Whiskey Sour Editors’ Recommendations The Best Bottles of Whiskey You Can Buy For $20 or Less Whiskey is fickle. Sometimes it makes you feel relaxed and in control, other times it gives you an excruciating headache. Sometimes whiskey sticks around in your liquor cabinet for years, and other times it leaves you — as American whiskey brand I.W. Harper did when they ceased U.S. production in the 1990s.After more than 20 years abroad, I.W. Harper is back and asking our forgiveness. Will we give it? Hell yes we will. That’s the thing about good whiskey — you can’t stay mad at it for long.I.W. Harper’s roots go back to 1867, when Isaac Wolfe (I.W.) Bernheim left Germany and arrived in the U.S. with just four dollars in his pocket. Within a few years, he and his brother Bernard had started distilling their fine Kentucky whiskey and were racking up the awards — including a Gold Medal at the 1893 Chicago World’s Fair.The Bernheim Brothers continued to thrive, even through Prohibition. Though the manufacture and sale of alcohol was illegal between 1920 and 1933, the government allowed the brothers to continue whiskey production for medicinal reasons *wink*. The I.W. Harper bourbon wasn’t one of the medicinal whiskeys, but the brand endured anyway. Go figure.Related: Drink More Whiskey: Everything You Need to KnowIndeed, I.W. Harper emerged from Prohibition like a resplendent, golden phoenix. People were spellbound by the bourbon’s delicious taste and the classy ceramic decanter (pictured). I.W. Harper was even mentioned by name in the James Bond novel On Her Majesty’s Secret Service. With Spectre hitting theaters on November 6, we can’t think of a better time to revisit this worldly spirit.In the 1990s, the winds of opportunity blew east, and I.W. Harper set up shop in Asia to take advantage of the huge market’s growing taste for whiskey. For the next 20 years, the American whiskey was only available overseas. Disappointing, perhaps, but what’s more American than leaping on lucrative business opportunities?The important thing is that I.W. Harper is back, and we’re willing to accept them with open arms and mouths. They are, after all, offering two tasty whiskeys — Kentucky Straight Bourbon Whiskey (about $35), which has notes of vanilla; and 15-Year Old Kentucky Straight Bourbon Whiskey (about $75), which boasts hints of caramel and dried fruit.If you’ve ever wondered what redemption tastes like, try a glass of I.W. Harper neat. You might also try it in the Old Fashioned recipe below; in fact, I.W. Harper might just be the best possible bourbon to use for this classy standby.Old FashionedIngredients:1.3 oz. I.W. Harper Kentucky Straight Bourbon WhiskeyBar spoon of brown sugarDash of orange bitters2 dashes aromatic bitters1 cherry1 orange twistMethod:In an Old Fashioned glass, muddle bitters and sugar. Add bourbon and ice, then stir with a bar spoon. Garnish with a cherry and orange twist. 5 Classic Whiskey Cocktails You Should Know How to Make If You Haven’t Visited the Kentucky Bourbon Trail, What Are You Waiting For?
Parents of tea-time tearaways can breathe a sigh of relief.The fussy eating habits of children are largely the result of genetics rather than poor parenting, scientists have found.Researchers at University College London studied nearly 2,000 families with twins to tease apart the genetic and environmental factors behind mealtime meltdowns.They found that food fussiness – where children are overly selective about food – could be explained half through genetics and half through environment. But where a child refused to try new food – a trait called food neophobia – only 22 per cent was due to the environment.The rest was genetic, suggesting that a parent is battling the genetic make-up of their children each time they attempt to introduce a new food.“Establishing a substantial genetic influence on both of these traits might be quite a relief to parents as they often feel judged or feel guilty for their children’s fussy eating,” said Andrea Smith (UCL Health Behaviour Research Centre), who jointly led the research.“Understanding that these traits are largely innate might help to deflect this blame.” So if identical twins show more similarly on a given trait is provides evidence that genes significantly influence that trait. However if identical and non-identical twins share a trait it is likely environment has more of an influencing role.The researchers said that although food fussiness has a strong genetic basis, it does not mean that the behaviour cannot be changed. “Genes are not our destiny,” said Dr Clare Llewellyn, (UCL Health Behaviour Research Centre) senior lead researcher for the paper.“We know of many traits with a strong genetic basis that can nevertheless be changed, such as weight.“It would be useful for future research to identify the important environmental shapers of food fussiness and neophobia in young children so that they might be targeted to reduce these behaviours.” The research was published in the Journal of Child Psychology and Psychiatry. Scientists use twins for studies because identical twins share all the same genes while non-identical have an average of 50 per cent shared genetics. Want the best of The Telegraph direct to your email and WhatsApp? Sign up to our free twice-daily Front Page newsletter and new audio briefings. These findings contest the idea that fussy eating is simply the result of ‘bad parenting’.Holly Harris of the UCL Health Behaviour Research Centre and Queensland University of Technology, Brisbane, Australia, said: “Having a child who refuses to eat most foods can be very distressing for a parent.“A logical next-step is to work with parents to address their concerns, and develop strategies to best respond to a child’s fussy eating to encourage future food acceptance.”