NEW YORK, April 2, 2025 /PRNewswire/ -- is excited to unveil the latest addition to its collection: Chinola® Pineapple Liqueur. This handcrafted liqueur is artfully made with the prized MD2 pineapple, one of the Dominican Republic's most cherished varieties. As the third release in the portfolio, Chinola® Pineapple Liqueur reinforces the brand's mission to celebrate and share the vibrant tropical flavors of the Dominican Republic with cocktail professionals and enthusiasts alike.

Chinola's® story began in 2014, named after the local word for passion fruit. Following the success of and the 2024 debut of , the brand is thrilled to bring pineapple into the fold.

"We've always been driven by a passion to create liqueurs that reflect the beauty and authenticity of the Dominican Republic. The Chinola® Pineapple brings that vision to life with the bold, tropical intensity of MD2 pineapple, which is renowned for its golden sweetness and rich, full-bodied flavor," says Founder and CEO Andrew Merinoff.

Like its predecessors, Chinola® Pineapple is a natural, low-ABV liqueur made with 100% fresh fruit and a neutral cane spirit, free from artificial additives. Rooted in the Samaná Peninsula and crafted in the Dominican Republic, it reflects Chinola's commitment to quality, authenticity, and sustainable practices from farm to bottle. From regenerative farming techniques like polycropping, organic fertilizers, and biochar soil enrichment, to embracing beekeeping and repurposing byproducts into oils, soaps, and compost, every step is thoughtfully designed to reduce impact and give back.

The farm, built using reclaimed materials, also serves as a hub for community development, supporting infrastructure projects like roads, bridges, and water wells in the Samaná region. Locally sourcing ingredients and using an off-grid, bioenergy-powered distillery further helps minimize Chinola's carbon footprint from farm to bottle. These mindful farming practices not only preserve the environment, they also enhance the vibrant, naturally rich flavor of the liqueurs.

Chinola® Pineapple offers a bold, fresh flavor and bright, natural aromas, crafted with 100% fresh pineapple juice and a smooth neutral cane spirit. Its golden hue mirrors the pineapples grown in Monte Plata and Sánchez Ramírez, where they're harvested each spring. Distilled and bottled in the Dominican Republic at 21% ABV, this new expression continues the brand's mission to spotlight the Dominican Republic's tropical flavors. Rooted in the same production practices as the original passion fruit liqueur, Chinola® Pineapple delivers a naturally rich, balanced taste that elevates every sip.

"Research and development is always happening behind the scenes, so as we looked at the fruits that truly define the Caribbean, pineapple stood out. It's not just a flavor, it's a symbol of the region's agricultural heritage," says Merinoff. "Many would have walked away when they realized how challenging it is to maintain a fresh pineapple flavor. It takes years of research and an unwavering commitment to quality to create a liqueur that actually tastes like the fruit itself. But, from inception we set out to fill a void behind the bar, creating a sustainable, high-quality way to bring authentic fruit flavors into cocktails."

Starting April 14th, 2025, the Chinola® Pineapple Liqueur ($29.99, 750ml) will be available in 40 United States markets, country-wide from Massachusetts to Florida and all the way out to Hawaii. To find out more about the products, recipes and where to find Chinola go to . To get it shipped right to your door, visit .

PLEASANT GROVE, Utah, April 2, 2025 /PRNewswire/ -- Clear Water Distilling Co. is proud to announce that Molly Troupe has joined the team as Master Distiller. Known for her scientific precision, creative vision, and fearless leadership, Molly Troupe brings a wealth of experience and a celebrated track record to her role at Clear Water.

Molly rose to prominence as the youngest female master distiller in the United States and became a partner at Freeland Spirits, a pioneering woman-owned distillery in Portland, Oregon. Her groundbreaking work earned her a coveted spot on Forbes' 30 Under 30 list in 2018 and a seat on the board of directors for the American Craft Spirits Association.

"We are beyond excited to welcome Molly to Clear Water," said Matt Eau Claire, CEO of Clear Water Distilling Co. "Her scientific background, creative drive, and uncompromising standards align perfectly with our mission to redefine what spirits should be."

A Southern Oregon University graduate with a degree in chemistry, Molly went on to earn a master's degree in brewing and distilling from the prestigious Heriot-Watt University in Edinburgh, Scotland. Her journey has taken her through key roles at Hood River Distillers and Oregon Spirit Distillers before she helped launch Freeland Spirits in 2017.

With her arrival at Clear Water Distilling Co., Troupe will play a pivotal role in increasing Clear Water's production in response to the explosive growth they have seen with their products, even as overall industry momentum has slowed. Troupe will also help shape the next generation of exceptional spirits — pushing boundaries while honoring the science and artistry of distillation.

Toronto, April 1, 2025 – The next government can protect the 1.2 million workers in the foodservice industry, improve food affordability for Canadians and help keep foodservice businesses afloat during the tariff war by exempting all food from sales taxes, as it did during the recent GST/HST holiday, says Restaurants Canada. Eight in 10 (77%) Canadians would like to see the GST/HST holiday made permanent, and 84% believe food should not be taxed, according to a spark*insights public opinion poll conducted on behalf of Restaurants Canada. 

New Statistics Canada data reveal that commercial foodservice sales increased by a robust 7.5% year-over-year in January. Even after adjusting for inflation, real sales rose by 4.3%—the highest real growth since April 2023. This supports that the GST/HST holiday led to a 67,500 year-over-year increase in foodservice sector jobs in January.

“Restaurants are the number one source of first-time jobs and the fourth largest private-sector employer in Canada,” said Kelly Higginson, President and CEO of Restaurants Canada. “A million dollars in sales in our sector generates $1.8 million in output in the wider economy and 17.6 jobs, both above the average for other industries. There is real opportunity here for the next government to invest in a major driver of the Canadian and local economies, protect jobs and help make life more affordable for Canadians.”

Restaurants and their employees pay $26 billion in federal, provincial and municipal taxes and contribute 4% of the national GDP. However, economic instability has left the sector vulnerable: 53% of foodservice businesses say they are operating at a loss or just breaking even, up from 12% pre-pandemic. Bankruptcies in the industry increased by 45% in the first eight months of 2024 compared to the same period in 2023.

Restaurants Canada has reached out to all the major federal parties with a list of additional recommendations for their platforms, including reducing interprovincial trade barriers and reducing payroll taxes.

“2024 was a tough year for restaurants, with consumer spending down due to the affordability crisis impacting Canadians across the country, while every operating cost was going up. The GST/HST holiday was a much-needed boost, but we need permanent measures to address affordability for Canadians and allow our industry to continue to be a major contributor to the Canadian economy, especially as we face the new threat of U.S. tariffs,” concluded Higginson.

RED DEER, AB, March 27, 2025 /CNW/ - Troubled Monk is proud to announce that our GrainHenge  has been awarded both  and at the held in London, England this week. Competing against top distilleries from whisky powerhouses, Arrowwood stood out on the global stage, showcasing the exceptional craftsmanship and bold flavors that Canadian whisky can achieve.

Proudly produced by Head Distiller Garret Haynes and the team at GrainHenge Whisky in Red Deer, Alberta, Canada. Our whisky is more than the combination of grain, wood, water, and time. It is the importance of honouring the history of our prairies and the people who live and work upon them.

Being able to bring home the titles of Best Canadian Rye and World's Best Rye is a true testament to the Troubled Monk's values in expressing our passion, kaizen, innovation and excellence in everything we do.

This 39-month-old limited release whisky was influenced by one of Canada's most renowned spirits: Canadian Rye. Haynes' aim was not to improve the Canadian classic but to make something distinct. He explained, "I am not trying to make rye whisky, I am trying to make the best whisky from rye."

The whisky was made with 61% Flaked Rye, 39% Rye Malt and aged in #4 Char New American White Oak. Your palate can expect the whisky to open with bold herbal spice. The notes then transition from the initial spice to creamy caramels, vanilla and hints of cinnamon before the earthy, herbal character returns. The finish is both dry and lingering, where rye spice and barrel notes meet warming alcohol and a subtle, lasting candy sweetness.

In honour of our highly decorated first edition of Arrowwood, Troubled Monk is pleased to announce Arrowwood No.02 is being released Summer 2025.