Jelly Roll opened up to People about not exerting too much control over his children’s decisions and allowing them to make their own mistakes despite the singer’s own troubled youth. Jelly Roll has been married to Alyssa Ford, better known as “Bunnie XO.” The couple shares custody of Jelly Roll’s two children from previous relationships—Bailee, 16, and Noah, 8.
“She’s special. She’s different. She’s totally ahead,” Jelly Roll said of Bailee. “When I look at what she does that I consider horrible, I look back at what I was doing at 16, and I’m like, ‘Oh man…’ When I’m hard on her about stuff or a little pushy, she knows it’s from love.”
Bailee was born while Jelly Roll was in prison serving a sentence for a multitude of charges, including aggravated robbery and drug dealing. The musician has spoken frequently in the past about how Bailee’s birth motivated him to turn his life around.
Despite his own troubled past, Jelly Roll understands that he needs to let Bailee and Noah make their own mistakes and learn their own lessons in life. “I don’t judge you based on what you do. I judge you based on what I know you’re capable of,” he told Bailee during a recent discussion. “You’re so much smarter than I was at 16. You’re so much better, so much more emotionally intelligent. You can read a room so much better. So don’t try to talk your way out of getting in trouble, Miss Sassy, by weaponizing my past.”
Jelly Roll’s rise to fame hasn’t been entirely smooth for his family, especially Bailee who feels his obligations have “taken away from the us time.” “We were really, really close before it exploded, but she understands what it’s doing for her future and the family’s future,” he said, adding that Bailee has managed to remain grounded amidst all of it. “She’s a really hammered down kid. She’s been in the same public school district for 10 years and had the same friends since me and Bunnie have had custody of her. I think a lot of that has helped.
The Kershaw Misdirect Pocket Knife is on sale on Amazon for just $26 right now, a 33% markdown on its normal price of $38. This EDC-sized folding blade has earned over 1,600 five-star ratings from shoppers who say it's "sleek" and "incredibly sharp." Over 1,000 knives have been purchased in the last month alone, which is enough to make it one of the top 15 bestselling pocket knives across the entirety of Amazon.
Kershaw Misdirect Pocket Knife, $26 (was $38) on Amazon
Kershaw has been making high-quality knives since 1974, and the Misdirect is a standout example. This compact folding blade is ideally suited for everyday use in all kinds of tasks, from whittling wood to cutting boxes and more. It has a small footprint—when closed, it measures just 4 inches long—but its frame conceals a 2.9-inch blade. The Misdirect has a flipper tab for smooth opening and a frame lock to keep the blade secure and steady when in use. On the handle, a three-position clip allows you to carry the knife blade-up or blade-down on either its left or right side, and you can secure it to a backpack or jacket using a bit of cord and the frame loop at one end.
The Misdirect has been racking up glowing reviews left and right. One shopper called it "the perfect EDC knife" and said it "checks all of the boxes, adding, "All in all, it's the best form-factor of any EDC-type knife I've owned."
Another shopper called the Misdirect an "amazing knife for the price" and said it's "very sturdy" and cut "like a sailboat cutting through waves."
"I loved the feel of this knife. It is slim with enough heft to feel like a solid work tool," they added.
It might sound like a tired saying, but it's true: A pocket knife really does have a million uses, especially when it's as well-made as the Kershaw Misdirect. And at just $26, it's a standout bargain, too. But don't wait around to put this handy folding blade in your pocket. Like all Amazon deals, there's no telling how long this discount will last—grab one while prices are low.
Scotch whisky is among the most complex, luxurious, and delicious distilled spirits in the world. Just like its siblings bourbon, rye whiskey, and Irish whiskey, the mere mention of Scotch conjures images of dimly lit bars where sharply dressed patrons sip their single malt to a backdrop of low, moody music, clinks of ice on glass, and a wisp of fine cigar smoke.
It can be an intimidating image. Thankfully, whisky is for everyone, and enjoying it isn’t all that complicated. There are, however, just a few things that someone new to the world of whisky should know to maximize their enjoyment of Scotland’s native spirit.
Seeking good Scotch? Look no further than The Macallan Rare Cask.
Melissa Kirschenheiter
Put simply, Scotch is any whisky made in Scotland that adheres to the country’s laws that govern the production of the spirit. There are a few popular styles of whisky produced in Scotland. Blended Scotch is the most widely produced. Typified by brands like Johnnie Walker, Dewar’s, and Chivas, producers of this style source whisky from all over Scotland and sometimes blend it with grain whiskey to produce a uniform product.
Though the market is dominated by blended whisky, over the past few decades single-malt Scotch has become the most prized style among aficionados and enthusiasts alike.
“Many Scotch brands are known for producing single-malt Scotch: whisky made at a single distillery from malted barley, which often showcases the distillery’s unique style,” explains Chris Dennis, the global brand ambassador for The Glen Grant.
Single-malt Scotches are prized for their complexity and uniqueness and the craftsmanship that goes into producing them. Because they're all distilled in copper pot stills, they tend to have a richer mouthfeel and deeper flavor. They can also vary quite heavily, with some tasting fresh, fruity and floral, and in the case of Scotches made with peat smoke, briny, smokey, and at times, medicinal.
“Peat, a type of fuel sourced from decomposed vegetation, is burned during the drying process of barley, infusing the whisky with a smoky flavor,” Dennis says.
“Upholding the tradition in how we produce, the terroir of our peat bogs, the diverse geography of our small island nation, the temperate climate, the mineral-rich water, our extensive history in making whisky, and the people have all played a role in having shaped this style of whisky and setting it apart from the rest of the world,” says Rory Glasgow, brand ambassador for Glenglassaugh, The Glendronach, and Benriach.
Scotch Whisky Regions
Islay
Carl Jorgensen/Getty Images
Scotland is divided into five recognized whisky-producing regions, Speyside, the Lowlands, the Highlands, Islay, and Campbeltown. A sixth “unofficial” region called the Islands encompasses all of the distilleries on Scotland’s many outlying isles, such as the Orkney Islands or the Isle of Skye.
“Each region’s approach, from Speyside’s delicate single malts to Islay’s iconic peated styles, contributes to the remarkable diversity within Scotch whisky,” Dennis says.
Each region is known for producing certain styles of Scotch, but there are no hard rules.
“It must be stated that distilleries do not have to adhere to this style if they hail from a particular region,” Glasgow says. “They can produce whatever style they wish, it's more a product of tradition that these distilleries continue to make the style they have for decades, if not centuries.”
The Highlands are the largest whisky-producing region in Scotland. It has a diverse landscape with coastal areas and rugged mountains.
“Traditionally the style is rich and full-bodied, but the vastness of the region allows it to also produce floral and delicate whiskies, too,” Dennis says. “They’re often influenced by the varied temperatures and natural resources found throughout the region.”
The Lowlands
Whiskies from the Lowlands are shaped by the region’s more mild climate and fertile soils, creating an overall softer flavor profile. “Lowland whiskies have a flavor profile in which the softness of the malted barley comes through and are therefore lighter and more gentle,” Glasgow explains.
Speyside
Speyside is a region defined by its proximity to the river Spey. It’s a hot spot for distilleries due to the reliable source of fresh water and is home to many of the most well-known Scotch producers.
“These single malts are typically very approachable with notes of honey, vanilla, fruit, and malt being found,” Glasgow says. “The spirit is typically medium in body and seldom peated.”
Campbeltown
“Campbeltown, once a thriving whisky hub, is now known for its more maritime influence, producing whiskies with a bold and distinctive briny character,” Dennis says.
The region’s proximity to the sea and its cooler, more unpredictable climate contribute to the rich, robust character of this region’s malts.
Islay
Perhaps the most notorious of Scotch-producing regions, the small Hebridean island of Islay is known for producing intensely smoky, peated whiskies. Historically, there was little vegetation on this island and it was difficult for distilleries to procure coal, so they used the locally found peat moss as fuel.
“The peat used in production provides the revered, complex smoky element to the grain,” Dennis explains. “The island's proximity to the sea can also add a briny, iodine character to many of its expressions.”
“When people ask me about how to best drink whisky, I remind them at the end of the day, it's their whisky, and they should enjoy it however they want,” Glasgow says.
That said, it takes decades for a Scotch whisky to age and a lifetime to learn the craft of Scotch-making. There are hundreds of years of history and culture behind each drop of Scotch in your glass. A beverage like that deserves your time and attention.
Glassware
The whiskey glasses you choose to enjoy your whisky in actually makes a difference on enjoyment. Traditionally, whisky is served in a rocks glass due to its shorter sidewalls. That way, when the drinker brings the glass to their lips, the aromas of the whisky fill their nose, allowing the drinker to fully experience the whisky with every sip.
The Glencairn is a glass specially designed for concentrating the aromas of a whisky, making it easier to fully enjoy every aspect of a whisky. It has a teardrop shape with a wider bowl at the bottom and tapering sides that lead to a smaller opening, trapping the aromatic vapors in the glass.
The proper way to drink Scotch like a pro is with a Glencairn glass.
Dylan Ettinger
Tasting
Nosing, or assessing the aroma of a spirit, is quite possibly the most important step in enjoying a fine whisky.
“When using the correct glassware, like a Glencairn, we can move our nose around the close outer periphery of the glass,” Glasgow says. “Keeping our mouth slightly agape, we hone in on our sense of smell. Too often we rush this with things we do in daily life when consuming. But for this, we slow down.”
The next step, naturally, is tasting.
“Sip slowly to appreciate the complexity and evolution of flavors. Pause between sips to allow the whisky’s characteristics to unfold. Enjoying in a quiet environment helps heighten the sensory experience,” Dennis says. “Don’t just taste it, get to know it!”
“One very important part our palate will play, that's often overlooked, is identifying mouthfeel,” Glasgow explains. “We can think of it in terms that make sense to us; it's not strictly scientific—is it smooth, velvety, rich, unctuous, or is the mouthfeel more clean, coarse, or dry? This can tell us somewhat about age, cask type, and alcohol level.”
Related to that is the finish, or the flavors that linger once the whisky is swallowed. “Many would consider a long and lasting finish to be a tremendous quality,” Glasgow says. “At this stage, it's not necessary to put words to the flavors we encounter, but more just to notice them.”
Drinking Scotch Whisky Neat
Enjoying a whisky neat simply means sipping the spirit on its own without ice or any mixers.
“Many ‘serious’ whisky drinkers prefer a neat pour because it allows them to experience the full spectrum of flavors and aromas unaltered,” Glasgow says. “I also believe that as you learn more about how whisky is made, you desire to fully appreciate this product as everything about it is done intentionally to provide an experience to the end consumer.”
Drinking Scotch Whisky on the Rocks
Water, check. Ice, check. Glass, check. Here's how to drink Scotch for beginners.
Nigel Cox
It’s also common to enjoy whisky served over ice, or “on the rocks.”
Drinking a whisky with ice achieves two things. First, it cools the whisky, which softens the spirit a bit and makes it easier to sip. It also dilutes the whisky over time, making the overall alcohol by volume gradually drop as the ice melts.
“A single large ice cube is ideal, as it melts slower, minimizing dilution while chilling the drink,” Dennis recommends. “Small cubes can over-dilute, altering the flavor profile quickly.”
It's also common for experienced drinkers to simply add a few splashes or drops of water to their whisky.
“Adding water can ‘open up’ a whisky, revealing hidden aromas and flavors,” Dennis explains. This is especially true of cask strength, or high-proof whiskies.
Be careful when adding water to your whisky—you can always add more, but once it’s mixed with your Scotch, you can’t take it out.
“To avoid over-diluting, start small and use precision. When I'm at a tasting and I want to be precise, I use pipettes and distilled water,” Glasgow says.
How to drink Scotch for beginners: Don't be afraid to enjoy cocktails as your entry point.
Dylan Ettinger
Drinking Scotch Whisky in Cocktails
Scotch whisky isn’t nearly as commonly enjoyed in whiskey cocktails as bourbon and rye whiskey—in fact, some purists find the act heretical.
“For some Scotch enthusiasts, a Scotch cocktail may seem like a sin, but I find that in certain cocktails, such as my personal favorite, the Rob Roy, it can be lovely,” Glasgow says.
Scotch is the base spirit in a handful of classics like Bobby Burns and The Godfather, as well as modern classics, like Penicillin.
Bob Love, the three-time NBA All-Star and one of the Chicago Bulls' first breakout stars, has died at the age of 81 after a long battle with cancer.
Love's legacy with the Bulls is almost as old as the team itself. He joined the Chicago squad in 1968 and played with the team for a total of nine seasons, leading the organization in scoring in seven of them. He was a three-time NBA All-Star with the Bulls as well as a two-time All-NBA player and three-time NBA All-Defensive team pick. His jersey was retired by the team back in 1994, becoming only the second Bulls player to have their number taken out of circulation.
"Bob was a true legend and beloved member of our family," the Bulls said in a social media statement mourning his death. "With his No. 10 jersey hanging in the United Center rafters, his on-court achievements are forever etched in history, but Bob's impact transcended basketball. He became an inspirational figure and a passionate community ambassador for the Bulls, dedicating himself to charitable causes and uplifting countless lives with his motivational speeches. We are profoundly grateful for his enduring contributions and legacy both on and off the court in Chicago."
Bulls owner Jerry Reinsdorf also took time to pay tribute to the late basketball icon.
"Bob is one of the original Bulls greats," Reinsdorf said, per ESPN. "During his nine seasons with the Bulls, Bob became a cornerstone of the franchise, and his tenacious defense set high standards for competition and toughness. Toughness was not only a trademark of Bob's play on the court but also apparent in his resiliency throughout his basketball career. His impact on the Bulls and the countless lives he touched through his work in the community will keep him in our memories forever."
After leaving the NBA, Love struggled to hold down a job as a result of a severe stuttering problem, working as a dishwasher and busboy before getting some help from a speech therapist in the 1980s. He became a motivational speaker after overcoming his speech impediment, and in 1992, the Bulls hired him as a director of community affairs responsible for giving hundreds of speeches a year to teenagers looking for inspiration.
Love is survived by his wife Rachel Dixon, whom he married on the court at the United Center back in 1995.
I don’t think it’s unfair to say that many industry-standard taste descriptors—like smokypeaty, bold, or briny—are sometimes hard to pin down. That’s why, when I tried Sandend, a Scotch whisky “enlivened by the ocean shore,” I was skeptical.
Thankfully, I was also downright wrong. You can definitely smell and taste the clean ocean breeze in this bottle of single malt, which is building a cult following for the 150-year-old Glenglassaugh Distillery.
Located on the gorgeous Scottish coast in Aberdeenshire, Glenglassaugh opened in 1875 and, like many distilleries, it's been through the ringer ever since. Over a century and a half, it survived a crash in the whiskey market, break-in by copper scrappers in 2006, and merch heist in 2014.
Glenglassaugh also spent a total of 70 years out of operation as it weathered the ups and downs of the whiskey industry. After it was bought and resold a handful of times, the stills restarted in 2008. In 2016, Brown-Forman—which also owns Jack Daniel’s, Benriach, and Woodford Reserve—bought the brand.
To get things into motion, Brown-Forman brought in Rachel Barrie, a respected forward-thinking master blender, often considered the first lady of Scotch whisky. Barrie has been instrumental in leading a number of distilleries during her career, and with her efforts, Glenglassaugh settled on its core line of coastal Highland malts.
Glenglassaugh Sandend doesn't have an age statement—but it doesn't need it, as it's still delicious.
Andy Vasoyan
Even on that temperate line, it doesn’t get more coastal than Sandend, which is named after the picturesque bay the distillery overlooks. The brisk taste of sea air leads the palate before delicious fruit-forward notes arrive in the middle. And at 50.5 percent ABV, it finishes with a respectable heat. Put all that together, and you win awards—like Sandend did when it was released in 2023. That’s a surprise, considering the Scotch doesn’t even have an age statement.
In a world where super-aged whiskeys command ultra-expensive prices, dodging the age statement is a turn off for many enthusiasts. When a whiskey sits in barrels in Scotland, the maturation process proceeds at a slower pace than other, warmer climates. The hotter it is in the warehouses where the whiskey is stored, the more liquid is absorbed and released by the wood of the cask, which infuses the juice with the essence of the barrel.
Obviously, you can change that with modern climate control techniques, but in general, Tennessee whiskeys, Japanese whiskies, and even Indian whiskeys all age at different rates. That’s why Scotch whiskies often sit for years on end before getting to the desired taste profile. A Scotch that sits for 10 years might not be mature, while a bourbon that sits for a decade might be overdone.
But all that skepticism and technical hullabaloo is wasted on Sandend, because it's just straight-up tasty. If there was a grooming product that smelled like Sandend, I would purchase it immediately. If I was sipping it on the beach and charged by angry wildlife, I would defend my bottle. And if anyone wanted to try it on the rocks, I’d pour it without a second thought.
Sandend sits comfortably in the $75 price range, which is respectable for a single malt. This is not your dad’s overpriced, ultra-peaty 20-year Scotch hidden in the desk drawer. This is an easy-sipper with a beautiful golden color and bottle that looks more like a hip craft release than the core product of a distillery with a century and a half of history behind it.
No age statement? No problem. Sandend is already outside what the conventional crowd expects a great Scotch to be. Instead, anyone who tries it will learn that some Scotches have the potential to be just as fruity and pleasant and smooth as a bourbon. Pour a glass and taste the ocean breeze.
CIRQA Review: Many corners of Lower Parel have become undeniably attractive hubs for culinary enthusiasts in the city. Vast spaces occupied by Mumbai's famous mills in bygone times are now home to fine-dining restaurants, luxury retail stores and other surprising establishments. The evolution of these localities is a testament to the city's nature to constantly change and renew its offerings. We recently visited the Todi Mills area of Lower Parel for the launch of an exciting new cocktail bar called CIRQA. In some ways, the bar itself is a reflection of the city's multifaceted charm.
Photo Credit: Assad Dadan
The first cocktail of the evening was Sakura's Punch, a wonderful concoction of Tanqueray gin, Campari, and Grapefruit genmaicha shrub, topped with carbonated water. The cocktail is dry and citrusy, with next to zero discernible sweetness. Sakura is the Japanese word commonly used to refer to the world-famous cherry blossoms. However, many of us associate it with Sakura Haruno, the character from the Naruto manga and anime series. Gaurav Suvarna, our mixologist for the evening, also points out the association. Such hints of playfulness within the otherwise highly sophisticated menu make us all the more curious to try more of CIRQA's creations.
L-R: Sakura's Punch and Clear Colada. Photo Credit: Toshita Sahni
CIRQA has a few savoury cocktails on offer, whose quirky names and unconventional ingredients are sure to catch your attention. For instance, their 'Breaking Bread' contains toasted bread, black garlic-washed vodka, tomato water and clarified lime. But we have a soft spot for puns and the one we decided to go for is 'Shut The Duck Up.' It's made with duck fat-washed bourbon, orange and black pepper Cinzano Rosso reduction, lavender tincture and citric solution. It's an experience in itself - with each element managing to make its presence known. Complex yet satisfying, this drink was a delightful discovery we'd return for.
For those feeling less experimental, CIRQA also has classic cocktails with their signature twist. The one we especially loved was the Bombay Cosmopolis (hibiscus and cardamom-infused Grey Goose, with cranberry and lime, served with a Luxardo Maraschino cherry). The flavours seem familiar enough, yet the unique hint of the cardamom manages to take you by surprise. We also liked the Clear Colada, with plantation rum, caramelised pineapple, lime and clarified coconut milk. As we sipped, we were transported to the tropics for a few moments - far removed from the hustle and bustle just a few metres away from us, outside this cosy haven.
Sweet Roots with Magaj Crema. Photo Credit: Toshita Sahni
The food menu features a selection of bar bites, small plates and large plates. Indian, Asian and Continental ingredients are expertly transformed into elegant treats that match the complexity of the drinks. One may term it "fusion," but that label doesn't seem to do justice to such carefully curated dishes. The Sweet Roots with Magaj Crema is a must-try. It consists of beetroot and carrot mixed with a plum dressing and topped with crispy strands of potato salli. This is neither a chaat nor a salad, but a combination of the best parts of the two. Among the non-veg bites, don't miss the crumb-fried Millet and Duck Croquettes, which are crisp and flavourful.
Pumpkin Rillette. Photo Credit: Toshita Sahni
We also recommend the Prawn Sesame Bites - by far, the most 'conventional' item on the menu. We admit we were left craving something simpler amid all these rich treats, and these shrimp appetisers were the perfect solution. Indulging in the scrumptious Pumpkin Rillette with white onion soubise, seed granola and lavash, was a memorable part of our evening. Warm and nutty, this small plate comes with different layers of softness and crunch. Among the desserts, the Peanut Butter Sundae is sure to become a crowd favourite. The flavour combination is comforting and you may find yourself easily losing yourself in its yumminess after a long day.
Photo Credit: Assad Dadan
While the culinary creations of the bar are markedly contemporary, CIRQA's decor exudes old-world charm. The bar has two storeys, with the upper one designed to take you back to the good old days of vintage bars - more specifically, to 1960. So prepare to be swept away - in more ways than one!
CIRQA is helmed by brothers Pankaj Gupta and Avinash Gupta (the duo who are also behind Taftoon, Oye Kake, and Cafe Haqq Se), while entrepreneur Adele de Fontbrune serves as the Co-Founder and F&B Director. The bar programme is led by Louness Ducos and Agnieszka Rozenska, co-founders of Stories and Spirits, distinguished mixologists from France and Poland who are now based in Goa.
Corn on the cob is one of the most loved snacks among kids and adults. A simple rub of salt and lime on corn makes for a delightful small meal but what if you spice it up a little to please your taste buds? These corn ribs are a fun and delicious snack that can be enjoyed by people of all ages. This corn snack recipe on the Instagram page 'picklesandwine' seems worth a try. The corn ribs are a great alternative to traditional snacks like chips and are packed with nutrients, making them a healthier choice.
Corn is a versatile grain that is rich in essential nutrients. It is a good source of fibre, which aids in digestion and helps you feel fuller for longer. Corn is also a good source of vitamins and minerals, including vitamin B, magnesium, and phosphorus. Additionally, it contains antioxidants that can help protect your cells from damage. Corn snacks are popular and loved on every occasion.
How To Make Corn Ribs I Corn Ribs Recipe:
Roast the Corn: Preheat your oven to 200 degrees C (400 degrees F). Place the corn on the cob directly on the oven rack and roast for 20-25 minutes, or until the kernels are tender and slightly charred.
Cut the Corn: Once the corn is cool enough to handle, cut it off the cob.
Prepare the Sauce: In a small pan, melt butter and add garlic powder, coriander, salt, red chilli powder, and mixed herbs. Stir well.
Toss the Corn: Toss the roasted corn with the prepared sauce, ensuring each kernel is evenly coated.
Serve: Serve the corn ribs immediately, or store them in an airtight container for later.
In addition to corn ribs, there are many other delicious and healthy snacks that you can make with corn.
Here are 3 Easy Corn Snacks Ideas:
Popcorn: A classic snack that is low in calories and high in fibre. You can flavour it with various seasonings, such as salt, pepper, chilli powder, or nutritional yeast.
Corn Chips: A healthier alternative to traditional potato chips, corn chips are crispy, and crunchy, and can be enjoyed with your favourite dips.
Corn Fritters: These crispy fritters are made with a batter of cornmeal, flour, and spices. They can be served with a variety of dips, such as chutney or ketchup.
So, the next time you're looking for a healthy and satisfying snack, consider making some corn ribs or another corn-based treat.
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