VinePair

Best Splurge Rum

Rhum Clément Cuvée Homère

Uber-luxe packaging can be a red flag in the spirits world depending on what you’re drinking, but this rhum’s gilded stopper is truly emblematic of the high-quality liquid within. Produced in Martinique — a French island with a deep history of rum distillation and the birthplace of rhum agricole — this expression departs from the traditional path of Martinique rhums as it’s a combination of 7- and 15-year-old bourbon-barrel-aged cane rums. Pour it into a snifter glass and the nose opens with wafts of sun-baked raisins, a medley of tropical fruits, and a touch of oaky vanilla. The palate, however, pulls back on the sweetness to allow for drier, more savory notes to shine through. Given the abundance of cloying aged rums on the market these days, we understand some reluctance to fork over a hefty sum for a bottle like this — but rest assured, this one delivers balance on all fronts.

Average Price: $120
Rating: 94

Best Rum for Beginners

Don Q Reserva 7

This Puerto Rican rum is aged for seven years in American white oak, making for a sweet, vanilla-kissed nose redolent of baking spices and caramel. It holds its own as a standalone sipper and a cocktail component alike, with its flavor far surpassing its $25 price tag. For newcomers to the category who want to get a little taste for premium aged rums, this is a perfect segue bottle. Not to mention, this rum works wonders in baked goods. Rum cake with Don Q 7? Hell, yes.

Average Price: $25
Rating: 90

Best Rum for Geeks

Clairin Sajous

Hailing from Haiti and clocking it at a whopping 56.5 percent ABV, Clairin Sajous is produced at Distillerie Chelo in the countryside of Saint-Michel-de-l’Attalaye, which many consider to be the grand cru of clairin. For those unfamiliar with clairin, it’s a subcategory of rum that uses wild sugar cane juice and indigenous Haitian yeasts in its distillation. This particular expression is made from Canne Cristalline cane juice, providing it with a distinct sense of Haitian terroir. Notes of grassy funk, tree-ripened stone fruit, and diesel fuel evolve from nose to finish. For only $45, this complex, still-proof rum gives die-hard spirits geeks plenty to nerd out about.

Average Price: $45
Rating: 95

Best Rum for Cocktail Lovers

Noël Barrel Aged Rum Tequila Cask Finished

Noël’s Tequila Cask-Finished rum is certainly a departure from the norm, but it’s by no means gimmicky. Bottled in the U.S. and made with molasses-based rums from North and Central America, this expression spends six years resting in white American oak before a finishing period in tequila casks. That last step imparts this expression with a bouquet of green, peppery agave aromas followed by a fresh and vibrant palate, fully living up to the expectations set by the spirit’s bright golden color. Feel free to sip this one neat to explore its unique character, but we urge you to take it for a spin in a Daiquiri, Margarita, or even a Cuba Libre.

Average Price: $47
Rating: 92

Best Rum to Impress

Black Tot Aged Caribbean Rum

Crafted with a blend of rums from Barbados, Guyana, and Jamaica, Black Tot’s Aged Rum is like a multi-island distillery tour in one bottle. The nose bursts with rich hogo aromas — likely from the Jamaican rum influence — exuding notes of brûléed banana, followed by clove, chocolate and a hint of coffee. On the palate, the Guyanese and Barbadian components shine with hints of vanilla, baking spice, and black peppercorns. This rum is outstanding in every sense of the word — even the bottle itself is dressed to impress with its nautical, embossed black label. This rum makes for a decadent after-dinner digestif, but also holds its own when mixed in cocktails. Try it out in a Painkiller or a Kingston Negroni and thank us later.

Average Price: $66
Rating: 94

Best Limited-Edition Rum

Rhumb Runner Fernandes Trinidad 18 Year Old Rum

There are only 237 bottles of this rum out there in the wild, but if you manage to track one down, you’re in for a treat. Distilled in Trinidad, aged for 18 years, and bottled at cask strength, this unicorn release flexes its complexity in spades. The nose hits like a tropical fruit basket, with concentrated aromas of banana, guava, passion fruit, and mango making up the spirit’s core profile. As it unfolds across the palate, pepper, licorice, and light notes of mesquite BBQ make a welcome appearance, but don’t upstage the produce promised on the nose. This rum clocks in at 67.3 percent ABV, so feel free to proof it down with a few drops of water to unlock its full potential. Be warned: This bottle is already hitting the resale market at an inflated price, so try and get it at the suggested $140 while you still can.

Average Price: $140
Rating: 96

The article The 7 Best Rums to Gift This Holiday (2023) appeared first on VinePair.

The Cocktail College Podcast: El Capitán

VinePair Staff — Fri, 08 Dec 2023 12:30:09 +0000

Resist the urge to call it “The Capitán” — it’s “El Capitán,” and for years, it was the go-to cocktail for cavalry captains who patrolled Peru’s Puno mountains in the early 1900s. In simple terms, El Capitán is a Manhattan made with pisco and garnished with an olive. However, as is so often the case, this drink is also so much more than that. El Capitán is a snapshot of Peruvian history and a celebration of the country’s iconic national spirit.

Unlike mezcal and tequila, there isn’t a governing body regulating pisco production, so there’s an air of mystery around it, particularly regarding exactly what grapes go into it. Regardless, as our guest today explains, there’s very little bad pisco out there on the market, and a quality bottle can cost as little as $20. Its low price point is all the more reason for cocktail culture to rediscover the spirit and give it a new life. Luckily, El Capitán is fighting the good fight as a rallying cry to usher pisco into the modern cocktail zeitgeist. The best part? It’s just as easy to make as it is delicious.

Today on the “Cocktail College” podcast, host Tim McKirdy is joined by Chicago-based Mike Ryan, the corporate director for Acurio International, to discuss El Capitán. The two break down pisco (from Puro to Acholado), the evolution of El Capitán, and its rotating cast of garnishes. Tune in for more.

Listen Online

Mike Ryan’s El Capitán Recipe

Ingredients

2 ounces Acholado Pisco
1 ounce sweet vermouth
2 dashes Angostura bitters
Garnish: green olive

Directions

Add all ingredients to a mixing glass with ice.
Stir until chilled.
Strain into a chilled coupe glass.
Garnish with a green olive.

The article The Cocktail College Podcast: El Capitán appeared first on VinePair.

China Isn’t the Answer for U.S. Craft Brewers’ Woes, but It Could Be Part of It

Dave Infante — Fri, 08 Dec 2023 05:01:30 +0000

The American brewing industry is such a shitshow these days that I sometimes forget there’s a vast world of international drinkers out there who have barely reached adolescence in their craft brewing careers. But such rank chauvinism stops today, reader, because today, we turn our collective Western gaze eastward. Over there, past Hawaii, the international date line, and the Great Pacific Garbage Patch, lies a nation of 1.4 billion people, the majority of whom are over legal drinking age. China’s thirst for American craft beer hasn’t yet peaked (unlike Americans’ own) and its drinkers’ interest is piqued.

My own interest in the current state of Sino-American IPA relations was piqued by a recent report from the market-research firm IWSR, which noted that after the past few years of pandemic-related challenges, Chinese drinkers were returning to premium-price-point beers. “China’s higher-end beer market also returned to growth in [the first half of] 2023 vs 2022, boosted by strong performances from local brands, and from international products in the reopening on-premise.”

Higher-end international products, you say? With American demand posting small but concerning year-over-year declines as omnibibulous domestic drinkers quench their boredom with all manner of alcoholic and non-alcoholic beverages, the idea that U.S. craft brewers have over 500 million potential customers just a hop, skip, and a two-week container-ship ride away is tantalizing to consider. Some already have.

“It’s consistently a top-five market for us,” says Steve Parr, the Export Development Program (EDP) manager at the Brewers Association. U.S. craft brewers (as defined by the BA) shipped some 12,000 barrels of beer to China in 2022, according to data assembled by the trade group. That makes up just over 6 percent of this country’s overall craft beer exports last year. Chinese craft beer imports from the U.S. trail Canada (25.2 percent), the United Kingdom (7.3 percent), and Sweden (7.1 percent); the country has a slight lead on Japan (4.2 percent). All in, American craft brewers collectively exported $71.1 million worth of beer last year, and the Chinese drinking public is a growing contributor to that not insignificant bottom line.

It’s possible that China’s uptake on American beers would comprise an even bigger slice of the overall export pie if not for the pandemic. The country’s beer business was not exempt from the dramatic effects of its Covid policies — and imported American beers weren’t, either. “In 2018, there were about 21 breweries exporting to China,” Parr tells Hop Take in a recent phone call. “Fast forward to this last year, it was 27 breweries.” That’s a 30 percent increase, which seems pretty promising! “But if we compare to 2019, when we really saw China picking up for us and we were really investing in the market, we saw those 21 breweries jump to 32,” he says, a high-watermark of participating U.S. firms that trails today’s figure by 15 percent.

Covid’s kick in the teeth forced many American breweries to focus on shoring up their core business rather than invest in market-development abroad, and the Chinese market specifically was locked down. Exports to China suffered apace: Shipped volume declined 27 percent between 2019 and 2022.

“Importers [of U.S. beer to China] took a hit and things really slowed down,” Parr says, but now, they’re picking back up.

“We started importing American craft beers in 2021, but since it was still during Covid, we were on a small scale,” says Luca We, owner of BBM, a Shanghai-based importer, in an email exchange. (The firm has imported European craft beers since its founding in 2018.) “This year, we attended the GABF in Denver, and met with a lot of great breweries. We are hoping to expand the brands we work with by the dozens in the coming year.”

We tells Hop take that hazy and West Coast IPAs are among the most popular styles BBM imports. His assessment of the most popular brands among Chinese drinkers reads like a who’s who list of hop-forward American heavyweights, including Russian River Brewing Co., Tree House Brewing Co., and Other Half Brewing Co. Those trendier brands join major established marques that have been wise to China for years, like Sierra Nevada Brewing Co., Left Hand Brewing Co., and Founders Brewing Co.

Parr agrees that IPAs are “the clear leader” of the styles that American firms ship to China (typically from a West Coast port to Shanghai.) But more flavor-forward, adjunct-driven stuff plays there, too. “Fruited sours, sweeter stouts, and even wheat berries are more popular among the Asian markets,” he says. Of course, more complex beers mean more challenges to shipping them halfway around the world. Adjuncts can cause questions and delays at customs, and even once it’s arrived at retail, a beer can sit.

“In China, beer is often sold in the absence of refrigeration,” says Parr. “The expectation is that [imported beer] will come with a long shelf life, that it’ll last for 12 months. I’ve been in China and found two-year-old IPAs sitting on the shelf.”

Exporting any product to any market comes with challenges. We says keeping BBM’s margin around 15 percent “could be the biggest challenge we have,” though he notes that there’s no base cost for partner breweries. “We try to contain those costs ourselves. The [most] we could do right now is to ask for the best price,” he says.

Parr is emphatic that he doesn’t want craft breweries to sell their beer in China, or anywhere else, unless it makes good business sense. “Brewers need to consider whether they have the capacity, the product range, the pricing, and the resources to support all those things like regulatory compliance, marketing, a trade relationship when that could otherwise be supporting your domestic market,” he says. But the potential upside is considerable. “China is certainly a huge market … [and] despite the economic challenges, there’s a segment of the population that has the money to pay for premium products.”

On this, American craft beer may have an advantage in the Chinese marketplace, particularly as the country’s middle class retrenches amid gloomy economic forecasts. “Despite the overall downturn, there is still evidence of premiumisation in H1 2023, particularly in spirits and beer,” said IWSR’s chief operations officer of research Emily Neill in the firm’s report, which notes beer’s resilience to broader economic price points at higher price points in Asian markets. “Beer may be a category that benefits as consumers trade down from other categories.”

And what of Chinese microbrewers, which have carved out their own niches for full-flavored beer in a field dominated by titans like Snow, Tsingsao, and Harbin? Are American craft beer exporters crashing a party, or helping to take it to the next level? “From consumers’ or local retail outlets’ point of view, the two segments together provide more options, and thus complement each other,” says We. “From importers’ perspective, it’d be more of a competition between the two segments.”

But with Chinese craft beer culture still developing, there’s still a sense of camaraderie in the marketplace. “Whether competition or not, we enjoy working with the breweries and bringing good beers to more people,” says We. Or as American craft brewers were fond of saying a decade ago, a rising tide lifts all boats.

🤯 Hop-ocalypse Now

The craft-beer business is tough sledding right now, with the segment shedding volume and dollars as the (legal-drinking-age!) kids turn their attention to spirits-based canned cocktails, wine-based riot punch, and maybe even sobriety. So of course struggling breweries are seeking out growth from unorthodox partnerships. But new reporting from Kate Bernot at Good Beer Hunting suggests that there’s at least one partner brewers should think twice before signing a deal with: Bevana. The start-uppy firm has a mixed record scaling brands into chain retail across markets like it says it can, as well as alleged quality-control issues that in one instance forced it to dump $500,000 of bad beer. At least one brewery, Georgia’s Pontoon Brewing, claims Bevana’s failure to pay its bills forced it to close and file Chapter 11 bankruptcy. All right, maybe think thrice.

📈 Ups…

Happy 20th birthday to Heady Topper, the pioneering hazy IPA from The Alchemist in Vermont…Colorado’s Westbound & Down acquired Aspen Brewing Co. and Capitol Creek Brewery in a Rocky Mountain roll-up…

📉 …and downs

Ultra-Right 100% Woke-Free Beer a) still exists, and b) is doing open transphobia for attention now… In “classified” videos, Armed Forces Brewing Co.’s CEO called the firm’s community opponents “truly evil” “extremists”… The “Vanilla Vigilante” was held in contempt, as the future dims on longshot hard-seltzer lawsuits…

The article China Isn’t the Answer for U.S. Craft Brewers’ Woes, but It Could Be Part of It appeared first on VinePair.

Investigation Launched Over $300K of Missing Burgundy From NYC Wine Storage Facility

Hannah Staab — Thu, 07 Dec 2023 21:38:51 +0000

Chelsea Wine Storage is under investigation by the New York State Liquor Authority after its customers reported a large number of bottles stored by the brand as missing, the New York Post reported Thursday.

The New York-based wine storage company recently faced backlash from customers when they discovered that their valued wine collections were covertly moved from the company’s original Manhattan facility to an unknown location. On November 30, The Post reported that customers were anxiously trying to get in touch with the company’s storage facility to retrieve their purchased wine to no avail by sending emails, calling, and knocking on the door of the original location.

“With no response, I am afraid my wines in storage are gone for good,” a Chelsea Wine Storage customer posted on Yelp on Oct. 23.

As the situation developed further over the past week, several businesses have decided to sue Chelsea Wine Storage owners Amelia and Michael Gancarz for the missing inventory. A wine brokerage firm called Grand Cru filed a lawsuit claiming that it had purchased $349,000 worth of Burgundy in May, and though they paid in full, they never received the order.

Other customers claim they were instructed to go to a former TGI Friday’s basement at 777 Seventh Ave. to pick up their wines, but when they arrived, no one was there. One source did tell The Post that the wine is indeed being stored in that location inside cardboard boxes stacked on wooden pallets.

Chelsea Wine Storage finally addressed their patrons in an email after days of being unresponsive, claiming that the business was experiencing staffing issues but the wine collections were safe and being correctly stored. The business also claimed that issues with its landlord, Delshah Capital, was another factor in the delay.

Lyle Fass, a wine importer and a customer of Chelsea Wine Storage for 25 years, mentioned that he knew something wasn’t right when he submitted a request in early October to have three cases of wine delivered to him from storage and never heard back, according to The Post. When he went to the original Chelsea Market location to look into the situation, he found that it had been relocated without warning.

Whether this is a case of misplaced wine and disorganization or of actual fraud or stolen bottles remains to be seen, but those still struggling to access their wine hope that the investigation will shed light on the matter.

The article Investigation Launched Over $300K of Missing Burgundy From NYC Wine Storage Facility appeared first on VinePair.

Whiskey From… Macy’s? Decades Before the Bourbon Boom, Department Stores Sold Private-Label Booze

Robert Simonson — Thu, 07 Dec 2023 14:00:11 +0000

When one thinks of Macy’s or any large department store, perhaps certain material associations come to mind: toys, clothing, kitchenware, furnishings. One thing that probably doesn’t leap to mind: booze.

That wasn’t always the case. In the mid-20th century, a Macy’s shopper could have left with bags full of not only ties and slippers, but gin and bourbon. And not just any gin or bourbon. Macy’s brand gin and bourbon. And not just one kind, either. Macy’s once carried a full line of bourbon expressions, including Old Whaler Bourbon (five-year-old, 86 proof); Supremacy Bonded Bourbon (six-year-old, 100 proof, sourced from Nelson County, Ky.), Old Landmark Bourbon (four-year-old, 86 proof, from Illinois); and Macy’s “40” Whiskey (a blend containing 40 percent Kentucky juice, 86 proof). It also sold two brands of in-house rye, two types of Scotch, a vodka, brandy, and several cordials. Many bore the name “Red Star,” after the star-shaped asterisk that still adorns the Macy’s logo.

Macy’s was not alone. From the 1930s to the 1980s, many department stores, liquor shops, and restaurants had their own private labels of various spirits that they sold to customers. Macy’s arch rival, Gimbels, matched Macy’s bottle for bottle. (My favorite brand name of theirs was Greeley Square Vodka.) I was recently gifted a bottle of Bostonian Gin, a London Dry made for the Milwaukee-based Boston Store chain, and bottled at a Milwaukee distiller owned by the same family that brewed Schlitz. I was frankly stunned that this family-oriented store my parents often shopped at had its own brand of gin. I was also surprised that it wasn’t bad.

The Stitzel-Weller Connection

“Private labels were pretty common,” said Eric Witz, a prominent collector of vintage spirits. “Their heyday was after Prohibition through the 1960s. Liquor stores often had bottles prepared for them by distillers.”

The distillers most associated with furnished juice for private labels are Stitzel-Weller and Willett (then Kentucky Bourbon Distillers), two of today’s most revered producers of bourbon and rye. Stitzel-Weller whiskey — that same stuff that went into the now fetishized Pappy Van Winkle line — furnished innumerable private labels. Among them, according to Witz, were: Chateau Cellars Brand Kentucky Straight Bourbon Whiskey for Chateau Liquors in Denver; Old Eastwood Bonded for the Taylor drug store chain in Louisville; the Waldorf-Astoria hotel’s in-house bourbon; Hotel Muehlebach 13-year Bourbon for the Hotel Muehlebach in Kansas City, Mo.; and the Cherry Circle Private Stock for the Chicago Athletic Association.

“With off-premise consumer demand down, producers and bottlers were looking for unique ways to grab market share. Giving a restaurant their own private bottling was a smart move in that regard.”

Marco’s, a famous liquor purveyor in Chicago, whose operators published the 1937 cocktail book “The How and When,” sold its own brand of four-year-old bourbon. Tony Sachs, the spirits writer, once acquired and drank a bottle of straight bourbon bottled exclusively for the Watergate Hotel in Washington, D.C. (Appropriately enough, he drained it on the 40th anniversary of Nixon’s resignation.)

Private labels were good business for some Kentucky distillers during the days of the whiskey “glut” in the late 20th century, when few American cared about or drank quality bourbon. “Julian Van Winkle was happy to clear out barrels of whiskey for them,” says writer Aaron Goldfarb, whose book on vintage spirits and the obsessive collectors who seek them out, “Dusty Booze,” will be published in March 2024.

“Stitzel-Weller was trying to make ends meet,” points out Christopher Donovan, the owner of the House of Glunz, a family-owned liquor store that has been in business since 1888. “Times were tough. Everyone worked hard and bourbon wasn’t a shoo-in like it is now.” Donovan knows of what he speaks. For many years, Glunz was a “merchant bottler,” acting as a sort of middleman between distillers and other businesses. It bought, aged, and bottled Kentucky whiskey for itself and other concerns (such at the old Italian Village restaurant in Chicago, for which it furnished a 20-year-old bourbon) and private individuals.

The most famous of all the Stitzel-Weller private-label bottlings is doubtless the bourbon sold for decades at The Berghoff, a legendary German restaurant in the heart of downtown Chicago. Van Winkle first provided liquid for multiple whiskey brands for The Berghoff. When Norton Simon purchased the Old Fitzgerald distillery from the Van Winkle family, they carried on the tradition. Later on, in 1992, Van Winkle resumed the Berghoff business. “It was a nice piece of business for a small guy like me,” Julian Van Winkle told the Straightbourbon.com forum in 2000.

“There were short runs of bottling Stitzel-Weller for Macy’s and Hilton hotels in the 1960s.”

According to Kristopher Peterson, the general manager and spirits archivist for Mordecai, a bar in Chicago that specializes in vintage spirits, the majority of private-label bourbons debuted in the 1980s, when bourbon sales were poor. “With off-premise consumer demand down, producers and bottlers were looking for unique ways to grab market share,” Peterson says. “Giving a restaurant their own private bottling was a smart move in that regard — especially in boilermaker-friendly environments.”

Neither Witz nor Goldfarb has ever found or tasted a Berghoff bourbon. Since bourbon fanatics found out the whiskey inside was the same as went into Pappy Van Winkle, the bottles have become impossible to find. “The price has soared in recent years,” says Goldfarb.

Stitzel-Weller also once bottled the bourbons for Macy’s. “There were short runs of bottling Stitzel-Weller for Macy’s and Hilton hotels in the 1960s,” says Peterson, who has laid his hands on the Macy’s but never seen the Hilton bottles.

Bourbon may have been the most common spirit to receive the private label treatment, but it was hardly the only one. According the Witz, the Waldorf Astoria hotel also carried a Cuban rum (both white and gold varieties) in the 1940s. Hearn’s Department Stores, once prominent in New York City, had its own rum. And famed tiki bar chains like Don the Beachcomber and Trader Vic’s also had their own lines of rum. (That tradition has continued in a small way with Hamilton Beachbum Berry’s Zombie Blend Rum, a spirit produced by rum importer Ed Hamilton and named after Jeff “Beachbum” Berry, the owner of the New Orleans tropical bar Latitude 29.)

From Private Label to Single Barrel

Private labels became less and less common as the 20th century gave way to the 21st. “I don’t know if it became more trouble than it was worth,” theorizes Witz, “or maybe they didn’t see a return on it.”

Still, there are some prominent modern examples. In the late aughts, Brooklyn boutique liquor store owner LeNell Smothers sourced well-aged barrels of rye whiskey from Willett and bottled them as overproof Red Hook Rye. Bottles of Red Hook Rye now sell for tens of thousands of dollars. And Danny Meyer’s Manhattan barbecue restaurant Blue Smoke carried its own Old Rip Van Winkle bourbon, sourced from Van Winkle. The Seelbach Hotel in Louisville also sourced from Willett, selling Speakeasy Select and Rathskeller Rye in the late aughts.

“They’re barrel picks and there can be some amazing things. But it’s not like the old Berghoffs. The original people were doing unique things, unique to them.”

Today, the private-label tradition is largely continued by small liquor stores and cocktail bars that source a barrel of whiskey from various Kentucky distilleries, which bottle it and label it to be sold at said shops and bars. With the rise of interest in American whiskey, this habit — first initiated by cocktail bars — has become increasingly common.

“That is a continuation of what we’re talking about,” says Witz. “But it’s more focused on single- barrel selections.”

“They’re barrel picks and there can be some amazing things,” Donovan agrees. “But it’s not like the old Berghoffs. The original people were doing unique things, unique to them.”

As for the old examples, one thing seems certain. Unlike other kinds of dusties, collectors seek out old bottles of private label solely for the quality and provenance of the liquid within. They have little or no interest in the brand’s mercantile history. In other words, they care about the bourbon, not The Berghoff.

“They are after the juice,” says Witz.

The article Whiskey From… Macy’s? Decades Before the Bourbon Boom, Department Stores Sold Private-Label Booze appeared first on VinePair.

The Best Champagne for 2023

Keith Beavers — Thu, 07 Dec 2023 13:30:29 +0000

Champagne is the ultimate celebration wine, adding some bubbly spirit to holidays, birthdays, or even an average Tuesday night. But the category’s premium price tag can sometimes be intimidating. To help make sure you’re shelling out for the right bottle, we’ve compiled a list of the best Champagnes to buy right now, whether you’re looking to splurge on bubbles well over $100 or find a great value for $50.

The bottles on this list range from classic blends made from Chardonnay, Pinot Noir, and Pinot Meunier, to sparkling rosés and blanc de blancs. There are also some new wines that hint at the future of the region, focusing on organic agriculture and single-vineyard or vintage expressions. The list also showcases some notable bottles made with 100 percent Pinot Meunier, a grape that has historically been considered the third wheel of the region, but now has a growing presence.

All bubbles here were judged non-blind by VinePair’s tasting panel in order to determine the best wines across all price points and categories. Here is VinePair’s list of the best Champagnes for 2023.

Best Champagnes Under $50
Best Champagnes Under $100
Best Champagnes Over $100
Best Rosé Champagnes
FAQs

Best Champagnes Under $50

Veuve Clicquot Yellow Label Champagne Brut NV

This wine needs no introduction. Its iconic yellow label has made it one of the most recognized wines on the planet. And for good reason. It’s ripe and fruit-forward with lively bubbles and slight hints of richness. The palate is balanced, refreshing, and ready to please a crowd.

Average price: $49
Rating: 90

Best Champagnes Under $100

Champagne Chavost Blanc de Meunier NV

Chavost used to be a typical cooperative winery in Champagne, making volume-oriented, conventional wines. But when the spirited chef de caves Fabian Daviaux took over the winery in 2019 he shifted the estate’s mindset. He urged all of the winery’s growers to convert to organic farming and started making wine with no added sulfites, no fining or filtering, and no dosage. This wine is the perfect example of Chavost’s new direction. It’s made from 100 percent Pinot Meunier grapes, and is tart and bright with a slight hint of strawberry fruit. The bubbles are assertive, but not overwhelming, showing off a softened tartness.

Average price: $65
Rating: 90

Champagne Chavost Assemblage NV

Chavost’s Assemblage bottling is a blend of 50 percent Chardonnay and 50 percent Pinot Meunier, and we’re over the moon with the balance in this wine. The nose is alive and mineral-driven with notes of fresh apples. The palate is crisp and structured with good texture and overall balance. A wonderful value for Champagne.

Average price: $60
Rating: 93

Champagne Legras & Haas Grand Cru Blanc de Blancs NV

A fruit-forward and citrusy blanc de blancs, this wine lands with creamy texture and complex depth. Savory notes arrive on the finish, along with a heavy helping of rich brioche. This wine is made using only fruit from grand cru vineyards and showcases multiple details surrounding its production on the back label — Champagne geeks will love this wine.

Average price: $65
Rating: 93

Champagne Mandois Blanc de Blancs Premier Cru Brut 2017

Vintage Champagne this good, coming from several prestigious villages, at this price? It’s a triumph. This Champagne sees a little bit of oak and some stainless-steel aging to bring us a wine with great depth balanced by bright appley notes. The bubbles are even and persistent — a great value, but also simply a great wine.

Average price: $66
Rating: 90

Vincent Charlot La Dune 2019

Vincent Charlot makes this wine from certified organic and biodynamic Pinot Meunier vineyards. His goal is to show this variety’s sense of place. The nose is all apple tartness that calms on the palate, giving it a creamy mouthfeel. The laser-like acidity keeps the palate refreshing while still showing some depth.

Average price: $69
Rating: 90

Champagne Billecart-Salmon Brut Réserve NV

One of the most expressive and textured non-vintage Champagne bottles out there. It delivers some serious bang for your buck. It’s very mineral-driven with crispy bright fruit vibes on the nose. The palate is creamy yet somewhat austere, allowing it to fit many different palate preferences.

Average price: $70
Rating: 93

Champagne Jeeper Cuvée Blanc de Blancs Grande Réserve Brut NV

If you’re a basketball fan, this is the Champagne for you. Hall of Famer Tony Parker is a partner in this historic Champagne estate, but that’s not the only reason we love this wine. This blanc de blancs is straightforward with a lovely nose and crisp palate. There are some floral notes and sliced apples to boot. The palate is serious yet casual with active bubbles and balanced fruit. A great glass to serve as a welcome to guests or to serve with food.

Average price: $70
Rating: 90

Champagne Louis Roederer Collection 244 NV

Though Louis Roederer is best known for Cristal, this Champagne house also has a long line of more affordable wines that still hit. It has a density on the nose and palate with hints of pastry dough that’s contrasted by bright pear notes and nice active bubbles. Mouth-watering acidity livens up the palate.

Average price: $70
Rating: 91

Champagne Delamotte Brut NV

Chardonnay acts as the structural backbone of this wine, with the Pinot Noir and Pinot Meunier adding great depth of fruit. It has an earthy nose that evokes the unctuous aroma of an artisan cheese shop with subtle hints of flaky baked pastry dough. The palate is drying and refreshing, with lively acidity keeping everything balanced.

Average price: $71
Rating: 92

Champagne Lanson Le Green Label Organic NV

This Pinot Noir-based blend comes from Champagne Lanson’s certified organic and biodynamic vineyards. It has some nice depth, with aromas of toast and golden apples. It’s the palate that brings the focus with great acidity and lively bubbles.

Average price: $75
Rating: 90

Best Champagnes Over $100

Champagne Laurent-Perrier Millésimé 2012

This expressive vintage wine is made from Pinot Noir and Chardonnay harvested across multiple grand cru vineyards. The 2012 vintage presented an exceptional harvest after a dry and sunny summer season. There’s a hint of pastry on the nose tinged with fresh citrus. It has a finesse on the palate with fine bubbles and a slight mineral edge. The wine is aging nicely and will only improve and deepen with time.

Average price: $100
Rating: 91

Moët & Chandon Grand Vintage 2015

Since 1842, Moët & Chandon has released 76 vintage Champagnes, each expressing the cellar master’s interpretation of a specific year. The 2015 vintage is a blend of 44 percent Pinot Noir, 32 percent Chardonnay, and 24 percent Pinot Meunier that’s aged for six years. The result is a bright nose of apples and lemon zest with a mineral tinge. The palate is quite tart and assertive with smooth bubbles and well-balanced acidity.

Average price: $110
Rating: 94

Ruinart Blanc Singulier NV

Winegrowing is an industry on the frontlines of climate change. Ruinart is seeing it firsthand and has created a new wine in its lineup to reflect the fluctuating environmental conditions in Champagne. Ruinart’s Blanc Singulier is made every year with 80 percent base wine from the current vintage and 20 percent from reserve wines to show how Chardonnay expresses itself in Champagne at the current time. This wine shows bright candied fruit aromas on the nose with hints of honeysuckle blossom. The palate is tart and fresh with tight perlage. A very cool Champagne with a message.

Average price: $122
Rating: 91

Champagne Palmer Grands Terroirs 2015

This cuvée is crafted as an expression of Champagne Palmer’s sense of place across Montagne de Reims. The blend of Chardonnay, Pinot Noir, and Pinot Meunier comes together in this delectably rich Champagne. Notes of brioche, lemon curd, and cheese rind rise out of the glass, and the palate brings an incredible creamy texture with even perlage.

Average price: $145
Rating: 94

Champagne Henriot L’Inattendue 2016

Champagne Henriot is one of Champagne’s last family-operated houses. Today, eighth-generation Gilles de Larouzière Henriot continues the estate’s tradition, while also starting new cuvées. For example, this bottle is the first in the estate’s history to feature a singular terroir. This wonderfully expressive wine is the definition of what the world has come to expect from quality Champagne. A nose of pastry dough welcomes the senses and is balanced by subtle citrus lifted by the bubbles. The palate is aging nicely with well-integrated brioche and a delicious note of lemon curd.

Average price: $155
Rating: 95

Champagne Billecart-Salmon Louis Salmon 2009

This blanc de blancs is named in tribute to Louis, Elisabeth Salmon’s brother, who was passionate about winemaking. An annual expression of the best parcels of the estate’s holdings in the Côte des Blancs, this wine is all about minerality. It’s refreshing with hints of citrus and lemon oil, but finishes with a creamy mouthfeel that has just the right amount of depth. It’s aging wonderfully, and is a pleasure to sip now.

Average price: $220
Rating: 93

Veuve Clicquot La Grande Dame 2015

It is impossible to overstate how influential Madame Clicquot is to the Champagne industry as well as our enjoyment of this bubbly wine region. This is the latest vintage release of the Veuve Clicquot Grande Dame (named after the pioneering widow herself) line of Champagne and does not disappoint. There are slight hints of brioche with some candied pineapple and pear on the nose. That fruit is countered on the palate with extremely bracing acidity that calms the sweetness. The mouthfeel has a nice texture beneath the rapidly rising bubbles. The perfect bottle for your next celebration.

Average price: $220
Rating: 93

Champagne Christophe Baron Le Dessus du Bois Marie 2018

In Champagne’s Marne Valley, Christophe Baron makes a case for wines made with 100 percent Pinot Meunier. The result is something quite special. This wine is refreshing in its depth. Across the nose and palate, a saline quality lingers among citrus and slight marzipan aromas. The fine mousse on the wine gives it a supple mouthfeel. For a wine made from the third most popular of the three mainstays in the region, it’s a success. And as a plus: It’s only available in magnum format, so it’s ideal for larger get-togethers.

Average price: $250
Rating: 91

Krug Grande Cuvée 171ème Édition NV

Every year Krug makes the best wine it they can based on that year’s harvest with a different proportion of their reserve wine that harmonizes with that year’s vinification. It’s like freeform jazz — every wine is different. This bottle is the 171st edition and it is beguiling. The rich bready nose is contrasted with hints of red berries and tart white cherries. The mouthfeel has elegance, finesse, and depth. The easy perlage takes a back seat to the creamy texture and rounded fruit notes.

Average price: $250
Rating: 96

Best Rosé Champagnes

Champagne Palmer Rosé Solera

This unique rosé is made from Pinot Noir drawn from a solera system, a technique most widely known for its use in sherry production in southern Spain. The result is a wine with exceptional depth and character. The nose is deep with notes of pastry dough and the brambly aroma of wild strawberries. But the fine bubbles do the work of keeping the wine refreshing and lifted.

Average price: $92
Rating: 93

Champagne Delamotte Rosé NV

This wine is crafted with a special selection of the house Chardonnays, which makes up 88 percent of the blend, and the remaining 12 percent is rounded out with Pinot Noir that’s vinified red. The nose is welcoming with floral and red berry notes. The palate shows depth with good acidity, but not so much as to take away from that concentrated fruit.

Average price: $96
Rating: 93

Champagne Laurent-Perrier Cuvée Rosé NV

Laurent-Perrier’s deeply hued rosé is iconic, and one of the best you can find in the category. Made with 100 percent Pinot Noir, this Champagne smells like strawberry jam on a doughy croissant. It has good, balanced bubbles with a mouthwatering palate. It’s a great bottle to gift — but make sure you get a sip.

Average Price: $100
Rating: 94

Louis Roederer et Philippe Starck Brut Nature Rosé 2015

This is part of Louis Roederer’s limited-edition lineup created in collaboration with Philippe Starck where they focus on zero-dosage bottlings. The result is a mineral-driven wine with focused notes of guava and honeysuckle. The palate is angled with sharp corners softened slightly by that round Pinot Noir fruit. It has wonderful acidity and will awaken the senses.

Average price: $105
Rating: 92

Veuve Clicquot La Grande Dame Rosé 2012

While all the wines under this legendary house are unique, this line is named after the matriarch herself. It has so much fruit depth with a savory note flitting about the rich raspberry jam and hints of cream. That depth is undeniable on the palate as the wine shows just the right amount of weight. Gentle yet persistent bubbles rise gracefully, adding refreshment. A wine that is worthy of the Dame herself.

Average Price: $320
Rating: 94

Krug Rosé 27th Edition

The dedication to quality in each of Krug’s wines is apparent in this outstanding rosé. The nose is shy at first but tart berry notes emerge with some unique notes of cranberry and the most artisanal sea salt you can find. The palate has a comfortable depth with an almost umami vibe that really sinks into your senses. The classic hint of brioche is there but as a supporting player. An impeccably balanced wine, well worth the splurge.

Average Price: $399
Rating: 96

FAQs

What type of Champagne is most popular?

The most popular type of Champagne is brut, a dry style of sparkling wine.

How is Champagne different from still wine?

Champagne is a sparkling wine made in the traditional method, meaning it undergoes a secondary fermentation inside of the bottle. Unlike still wine, Champagne is known for its bubbles!

Where does Champagne come from?

All Champagne must be produced in Champagne, France.

VinePair’s tasting methodology

Throughout the year, VinePair conducts numerous tastings for our popular Buy This Booze column, and wine and spirits reviews. Our mission is to provide a clear, reliable source of information for drinkers, providing an overview applicable to day-to-day buying and drinking.

Tastings are not typically conducted blind. In alignment with our reviews mission, we believe in purposefully tasting all products as our readers typically would, with full knowledge of the producer, the region, and — importantly — the price.

For Buy This Booze roundups, we typically include a maximum of one expression per brand, though we do allow multiple products from the same production facility (i.e., released under different labels).

In creating this list of Champagnes, we took into account various criteria before making our final decisions. Our goal was to showcase the diverse range of wines that the renowned region and style has to offer. The budget-friendly bottles included represent the top performers in terms of flavor, balance, and intensity at their price range. As for the more expensive Champagne options, we chose them for their intricate flavors and textural depth, which we believe justifies their higher price tags.

The article The Best Champagne for 2023 appeared first on VinePair.

The 7 Best Gins to Gift This Holiday (2023)

Hannah Staab — Thu, 07 Dec 2023 13:00:41 +0000

The Martini definitely had its moment this year. Whether it’s loaded with olive brine or served dry with a twist, drinkers fell head over heels for the drink’s elegance and endless options for customization. If one of the loved ones on your gifting list happens to be one of those drinkers, a quality bottle of gin is a great place to start. Beyond the Martini, though, gin has great range on the bar cart, and is an important component in cocktails from the bright aperitivo-hour Negroni to the refreshing Corpse Reviver #2.

Though it’s a requirement that juniper plays the leading role in any gin, an increasing number of innovative producers are highlighting more complementary botanicals, which means there’s a wider range of flavor profiles than ever before. The list below showcases gin’s versatility, with some bottles bursting with fresh floral and citrus flavors and others leaning more into the savory side (did someone say pickle Martini?). There are bottles made in the traditional London Dry style as well as more experimental gins from the U.S., Spain, Mexico, and beyond. So, get in the holiday spirit and celebrate the year of the Martini with these seven bottles.

Best Budget Gin: Aviation Gin
Best Splurge Gin: Abrojo Gin Dry Gin Ancestral
Best Gin for Beginners: Bombay Sapphire Premier Cru Murcian Lemon
Best Gin for Geeks: Xoriguer Mahón Gin
Best Gin for Cocktail Lovers: Sipsmith London Dry Gin
Best Gin to Impress: Monkey 47 Schwarzwald Dry
Best Limited-Edition Gin: Citadelle ‘Vive le Cornichon’

Best Budget Gin

Aviation Gin

For the cocktail enthusiast who’s also a Ryan Reynolds enthusiast, this gin brings ample character at a great price point. It has aromas of fresh citrus and pepper and a delightfully smooth palate with notes of orange peel and a touch of juniper. Name any classic build — a gin Martini, Last Word, or even the Aviation itself — this option will deliver.

Average price: $25
Rating: 91

Best Splurge Gin

Abrojo Gin Dry Gin Ancestral

This distinctive gin from Mexico departs from the spirit’s typical flavor profile, and it totally works. It’s made with spent agave fiber that’s refermented with wild yeast and spring water, and the resulting gin evokes the smoky flavor of mezcal. The palate also brings a melange of vibrant botanicals like lemongrass and lemon verbena while still managing to deliver the spirit’s signature juniper note. It’s the perfect gift for a gin enthusiast seeking something new, or a mezcal drinker looking to explore a new category.

Average price: $84
Rating: 94

Best Gin for Beginners

Bombay Sapphire Premier Cru Murcian Lemon

The original Bombay Sapphire is renowned for its citrus-forward profile, and this new release packs an even more intense flavor. It’s crafted with lemon, mandarin, and sweet orange sourced from Murcia, Spain, resulting in a pop of zesty citrus notes. These generous fruit flavors and bright aromas make this a more approachable bottle that’s ideal for those just starting to dip their toe in the spirit.

Average price: $35
Rating: 92

Best Gin for Geeks

Xoriguer Mahón Gin

Introduce your friend who thinks they’ve tried it all to this out-there bottle this holiday season. It’s made on the Spanish island of Menorca, distilled from grapes in wood-fired alembic stills that range from 70 to 270 years old. And the juniper berries used for this bottling were aged for up to four years in open crates at the distillery, exposing them to the salt-rich sea air. The ocean influence comes out in the gin through its mineral-driven notes of citrus, pepper, and salt. Yes, your gin-geek pal will absolutely eat this up.

Average price: $37
Rating: 95

Best Gin for Cocktail Lovers

Sipsmith London Dry Gin

Do your friend who’s really into mixology a favor and add this quintessential London Dry gin to their at-home stash. It’s accessible and affordable while still providing that craft spirit feel. Brimming with bright notes like lemon zest, black pepper, and crushed juniper berries, this gin adds great character to a cocktail, whether it’s a strong Martini or a refreshing G&T.

Average price: $33
Rating: 94

Best Gin to Impress

Monkey 47 Schwarzwald Dry

Crafted in Germany’s Black Forest mountain range, Monkey 47 ranks among the most renowned and sought-after gins for spirit enthusiasts. True to its name, it’s made with 47 botanicals, most of which are hand picked from the distillery’s surrounding woodlands. And high-quality ingredients really come through in this intensely expressive gin: Aromas of dried cranberries and raspberries jump out of the glass with hints of spices and herbs. The palate is expertly balanced with notes of orange blossom, grapefruit peel, and coriander seeds, all tied up with a punch of juniper on the finish. As one of the best high-quality gins on the market right now, it’s sure to impress as a holiday gift.

Average price: $66
Rating: 95

Best Limited-Edition Gin

Citadelle ‘Vive le Cornichon’

France’s Citadelle distillery recently added this playful flavor to its limited-edition Les Excentriques collection, and we’re here for it. If there’s a dirty Martini lover in your life (or pickle enthusiast, for that matter), this bottle was built for them. While the idea of cornichon-flavored anything seems frivolous, this is no gimmick — it’s well balanced and has a solid juniper backbone to support the prominent pickle aromas.

Average price: $35
Rating: 92

The article The 7 Best Gins to Gift This Holiday (2023) appeared first on VinePair.

Wait, Russian Imperial Stouts Aren’t Russian?

Pete O'Connell — Thu, 07 Dec 2023 12:30:09 +0000

Sometimes, terms become so commonplace that we take them at face value, and without giving too much thought to how they came to fruition. Take, for example, the Russian imperial stout — a beer style synonymous with the ominous jet-black, velvety, and rich brews that break through the double-digit ABV threshold. Along with sours and IPAs, Russian imperial stouts (RIS) have become one of the most coveted styles on the American craft beer market. We’ve seen ones touting a laundry list of adjuncts, from peanut butter, coffee, and cinnamon to potato chips; some that have spent a few years in bourbon barrels; and others in their pure, unadulterated glory. When we really break down the term, though, the name doesn’t totally add up. Stout? Sure, like Guinness. Imperial? Makes sense, high-ABV like an imperial IPA. And Russian? Surely they must have been invented in Russia. Well, as it turns out, that’s not the case.

From Porter to Stout

The origins of the Russian imperial stout are a bit shaky. The supposed story begins in 1698, when a young Peter Alekseyevich Romanov — who went on to become Peter the Great, Tsar of Russia — visited England and fell in love with stouts. However, historical evidence clashes with this theory, as actual records of the first porters and stouts didn’t appear until the 1720s. It was in 1721 that porters were first brewed in the U.K. as a darker, more robust version of an English brown ale designed to warm up the local seaport workers during long shifts. It wasn’t long after that the extra stout porter was introduced as a beefier, high-ABV, heavily hopped version of the beer that could be shipped overseas to Russia and the Baltic countries without spoiling in transit. At the time, given their slightly pricier ingredient bill, stout porters were viewed as the more premium offering in the stout lineup, which inherently contributed to its popularity among the wealthy.

This is where the Anchor Brewery of London enters the picture. Under the ownership of politician Henry Thrale, the brewery was among the first to ship its beer overseas to Russia in the mid-1700s. Some of the beer made its way to the Imperial Court of Russia, where then-Empress Catherine the Great took quite a liking to the style and its warming effects in the notoriously frigid nation.

Concurrently, in 1781, Anchor Brewery was purchased by Robert Barclay and John Perkins, who subsequently renamed the brewery Barclay, Perkins & Co. That year, the brewery began regularly sending shipments of its stout, called “Entire,” directly to Catherine. According to “The Oxford Companion to Beer,” a 1796 diary entry from artist Joseph Farington reads: “I drank some porter Mr. Lindoe had from Thrale’s brewhouse. He said it was specially brewed for the Empress of Russia.”

For the next 100 years, the style enjoyed major popularity in Russia, and the Barclay, Perkins & Co. stout became the epitome of the style. In the “Oxford Companion,” a recipe from 1856 shows that the brew was over 10 percent ABV and included over 10 pounds of hops per barrel, proving that this beer was a truly bitter, menacing, flavor bomb of a stout. In 1882, Russia established a ban on British imports, but made an exception for porters and stouts. Allegedly, Russian and Baltic brewers were unable to successfully replicate the style at the time, as their water sources didn’t have the necessary profile to mimic the U.K. style.

All the while, the term “imperial” was adopted by British brewers and retailers in the 1820s and ’30s. The full title of Russian imperial stout didn’t appear in beer vernacular until the 1970s when Barclay, Perkins & Co. debuted its Courage Russian Imperial Stout, named after John Courage, the brewer who supposedly brewed the batches of stout that Catherine the Great was so fond of.

The Americanized RIS

This marks the pivotal moment when the style and name made its way out west. A beer importing company called Merchant du Vin in Seattle came across the newly coined RIS in the early ‘80s, and convinced Samuel Smith Old Brewery in England to brew an imperial stout for the American market. It wasn’t long before the U.S. fell for the style as well. The serendipitous combo of the RIS’s introduction and the U.S. craft beer boom of the ‘90s and 2000s led to the rampant creation of domestic Russian imperial stouts.

Guinness had been enjoyed in America since the early 1800s, but one of the earliest examples of an American-brewed Russian imperial stout is the 1996 release of North Coast Brewing Company’s Old Rasputin. It wasn’t long before other early American movers and shakers in craft beer started producing their own takes on the style. Indiana’s 3 Floyds Brewing released its first batch of the coveted Dark Lord RIS in 2002, and Colorado’s Oskar Blues Brewery debuted Ten Fidy — named for its 10.5 percent ABV — in 2007. In true American fashion, these beers tend to be more bold, bitter, and hoppier than the malt-forward, old-school Russian imperial stouts from the U.K. To this day, plenty of American craft breweries still pride themselves on their Russian imperial stout game, but in the mid-2010s, The Beer Judge Certification Program (BJCP) redefined RIS terminology with a pen stroke.

The BJCP Steps In

In 2015, an update of the BJCP’s style guide shortened the RIS title to simply imperial stout, presumably to avoid confusion about its origin. Another edition of the guidelines arrived in 2021 and made no changes to the name but included more info about the style’s roots. Right under the title, the imperial stout entry reads: “Traditionally an English style, but it is currently much more popular and widely available in America and internationally, where it is a craft beer favorite, not a historical curiosity.” Later on, the entry includes a small call-out to the former title, admitting that the style is “sometimes known as Russian imperial stout or RIS.”

Many American breweries — like the aforementioned 3 Floyds — have since dropped “Russian” from the names of their imperial stouts. Unsurprisingly, there’s been little backlash from folks overseas — but the 23andMe results are in, and these beers simply aren’t Russian.

*Image retrieved from Todd Taulman via stock.adobe.com

The article Wait, Russian Imperial Stouts Aren’t Russian? appeared first on VinePair.

Big Things Come in Small Packages: 5 Ways to Get Bubbly This Holiday Season With La Marca Minis

Su-Jit Lin — Thu, 07 Dec 2023 11:30:06 +0000

Small victories, little joys. Glimmers of happiness and gratitude that bubble up unexpectedly, making an everyday moment shine. If you could bottle those, you’d have La Marca mini bottles, an adorably festive, fun-size version of a wonderful Italian Prosecco. Because it’s not always about the big milestones and grand gestures. The day-to-day pauses deserve a “cheer break,” too.

This is especially true during the holidays. Every task checked off an interminable list is a win, and every minute taken to be present is a reason to raise a glass in gratitude.

Here are five lovely ways to take a time out, make a connection, or simply share thanks for another holiday season — one made extra glittery with La Marca minis, which allow us to “cheer fully” with smaller sips.

Add Fun and Fizz to Any Holiday Task

No matter if your role in the holidays is as host or guest, there’s always a lot to do this season. Why not give it the “Mary Poppins” treatment with a cheer break? Twist and pop a La Marca mini to add a “spoonful of sugar” to duties like rolling out dough with friends and family or doling out warm wishes as you address holiday cards with your partner. While waiting for your homemade cranberry sauce to bubble, get bubbly yourself with a perfectly portioned pour.

Sip some Prosecco to remind yourself of the pleasure in the pause. Remember, you’re working on crafting — not tasking!

Add Sparkle to a Gift Basket

Gift baskets can feel a bit generic and impersonal when purchased pre-made. There’s the piece of fruit here, cheese and sausage there, and maybe some chocolate. But you can just as simply design a delightful and far more personalized basket with La Marca minis as your base. From there, ideas come easily to help you develop a thoughtful theme that brings a sparkle to the recipient’s eye (and glass).

For example, your resident foodie would love to open a box of gourmet Italian pastas, sauces, and cheeses with their Prosecco. Put a La Marca mini in a gift bag with Belgian chocolates, Parisian macarons, and British “biscuits” — sparkling wine is perfect for offsetting the butteriness and sweetness of rich snacks. It can also work as a romantic gift basket, or you can dial it up by pairing La Marca minis with a pair of new flutes, satin pajamas, and a scented candle that complements the honey and white flowers of the Prosecco. Swap those for creature comforts like fuzzy slippers, soothing body lotion, and a silk sleep mask for a self-care package for a friend or family member.

Raise a Glass and Your Professional Profile

It makes sense to come up with a curated gift assortment for those you’re close to, but what about more casual connections, like coworkers? The good news is you don’t have to go the whole nine yards to gift something little. La Marca minis are the perfect way to show just the right amount of thanks to colleagues, work spouses, and the other people who make your work life brighter. The bottles are big and fancy enough to “cheer fully,” allowing you to show your appreciation (and show off your taste), but small enough to remain casual and appropriate. They’re a considerate desk drop-off that proves you don’t need a company happy hour to raise a glass to all that your coworkers do.

‘Thank You’ at Your Door

As this festive season winds up, your delivery drivers are working harder than ever. As we prep for the holidays at home, they’re braving the hazardous, often too-packed roads while safeguarding the packages we just can’t seem to keep ourselves from buying. So what better way to show them a little bit of gratitude than with a small toast to their efforts?

La Marca minis come in multi-packs, which means you don’t have to stop at just your Amazon driver. FedEx and UPS drivers, like postal workers, are often assigned set routes, which means that chances are you’re someone’s regular without even knowing it.

Attaching a small envelope to a La Marca mini is also a brilliant way to leave a gratuity for your doorman, sanitation worker, and other folks you might want to take care of after a year of them doing just that for you. Don’t worry about misplaced or overlooked envelopes — there is no mistaking a bottle of bubbly left out with a thank you note attached.

Do Yourself a (Party) Favor

If you’re hosting a holiday gathering, it’s customary to give your guests something they can bring home — beyond to-go containers of your famous cooking. Some people like to bake and bag cookies or other dessert treats. Others make ornaments, and even more people hand out cute cookie cutters.

Why not give guests something that doesn’t take up a lot of room, is guaranteed to be used, and is easy to package? La Marca minis are the perfect door gift, letting you do away with the goodie bag and instead, give guests something that will help them relive the warm memories you made that night.

It’s easy to add some personalization to your parting gift. Twirl a ribbon around the neck of the bottle and tie a gift tag with a short personal message for a memorable holiday greeting.

Getting in the Holiday Spirit

Those are a lot of ideas, but finally, it’s time for a breather. Holidays are stressful, and self-care is important, especially now. So, while you’re working hard to make this a fantastic holiday for others, don’t forget to treat yourself, too, with a cheer break of your own.

Set your phone on “Do Not Disturb,” then go ahead and take an indulgent bubble bath. Turn off the TV, turn down the lights, and break out that soothing playlist. Make this time your time with a glass of La Marca Prosecco in hand. Then get back to doing what you do best: kicking butt and winning the holidays.

This article is sponsored by La Marca Prosecco.

The article Big Things Come in Small Packages: 5 Ways to Get Bubbly This Holiday Season With La Marca Minis appeared first on VinePair.

Wine 101: Terms: Diversity in Wine

VinePair Staff — Thu, 07 Dec 2023 10:30:44 +0000

This episode of “Wine 101” is sponsored by La Marca. Meet Prosecco Rosé, the newest official category from the historic region. La Marca’s Prosecco Rosé is the standard-bearer in Northern Italy when it comes to this type of wine. If you wanna surprise and delight your friends with what’s sure to become an instant staple in their bubbly lineup, this is the one for you.

What does it mean to have diversity in wine? What does it look like? How can we continue to work toward absolute equality in this industry? We know about diversity in wine grapes and production, but we haven’t covered diversity among the people in the wine business.

For a long time, Virginia-based wine professional Reggie Leonard III thought that wine was reserved for “people with art history degrees.” From the outside looking in, it seemed inaccessible, as if there was some barrier to entry around it. Though, after attending a few free tastings at a local wine shop, he quickly realized that that wasn’t the case. Leonard saw that a wine-learning journey doesn’t have to be uptight or gate-kept; it can be as simple as tasting, deciding what you do and don’t like, and creating conversation around the wines you want to learn more about.

However, he knew he couldn’t be the only one who had reservations about getting into wine in the first place, so he’s made it his mission to show the world that wine is for everyone — of all creeds, colors, and socioeconomic backgrounds. “People need to see people that come from a background like theirs, which means a lot of different things. Diversity means as many versions of representation as possible in this industry,” he explains.

In the last episode of the season, Keith sat down with Reggie Leonard III, co-founder of Virginia’s Oenoverse and the Two Up Wine Down Festival, to talk about what inclusivity in wine means and what we can do to further promote it. Tune in for more.

Listen Online

Follow Keith on Instagram @VinePairKeith. Rate and review this podcast wherever you get your podcasts from. It really helps get the word out there.

“Wine 101” was produced, recorded, and edited by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big old shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. Big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also, Darby Cicci for the theme song. Listen to this. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week.

E& J. Gallo Winery is excited to sponsor this episode of VinePair’s “Wine 101.” Gallo always welcomes new friends to wine with an amazingly wide spectrum of favorites, ranging from everyday to luxury and sparkling wine. (Gallo also makes award-winning spirits, but this is a wine podcast.) Whether you are new to wine or an aficionado, Gallo welcomes you to wine. Visit TheBarrelRoom.com today to find your next favorite, where shipping is available.

The article Wine 101: Terms: Diversity in Wine appeared first on VinePair.

The Alchemist Releases Special-Edition Heady Topper for its 20th Anniversary

Pete O'Connell — Wed, 06 Dec 2023 20:30:19 +0000

Legendary IPA Heady Topper debuted in 2003 at The Alchemist brewpub in Waterbury, Vt., and customers immediately began pouring their pints into bottles for offsite consumption. Illegal? Yes. A testament to how amazing of a beer it is? Also, yes. Though many years have passed since, Heady Topper remains as the pioneering example of the New England Double IPA, and its popularity has been at a fever pitch ever since. And as 2023 marks 20 years since The Alchemist’s inception, the brewery just released its first of an amped-up, special edition of its flagship double IPA to celebrate.

In a video posted on Thursday to The Alchemist’s Youtube account, co-owner and head brewer John Kimmich announced the release of 20th Anniversary Heady Topper.

“I wanted to design a beer that is gonna clearly be a nod to Heady Topper, but at the same time forging its own path,” Kimmich explained. In describing the process behind concocting this special brew, Kimmich admitted that he and his team will occasionally make subtle tweaks to batches of Heady — so subtle that customers don’t even notice — and release it as normal Heady Topper. After much experimentation, they landed on the recipe for the 20th Anniversary edition, which the brewery has described as “everything you know and love about the original brought to a whole new level.”

20th Anniversary Heady Topper comes in a revamped can that reveals more of the silhouette of the signature “Heady Topper guy” with hops exploding out his upper cranium. It arrives at 10 percent ABV, pours a bright golden hue, and bursts with fruity notes of Simcoe hops — all with the same balance and drinkability of the original.

Kimmich plans to brew three more batches of the 20th Anniversary brew throughout the course of the year, each with little tweaks and improvements made along the way.

20th Anniversary Heady Topper is currently available for curbside pickup at The Alchemist Brewery in Stowe, Vt. It costs $20 per four-pack, with a limit on three packs per customer.

The article The Alchemist Releases Special-Edition Heady Topper for its 20th Anniversary appeared first on VinePair.

Scientists Have Discovered the Key to Making Perfect Espresso Every Time

VinePair Staff — Wed, 06 Dec 2023 19:35:48 +0000

Espresso heads have long argued over how to achieve the ideal pull, from which beans to use, how to grind them, and what snazzy machines to invest in. Now, a new study published in material sciences journal Matter seems to have identified the key to the perfect pull, and it’s much more simple — and inexpensive — than you might think.

According to the study, researchers discovered that adding a splash of water to coffee beans prior to grinding them results in a more delicious and more consistent espresso. The scientists say that this technique has the potential to help industrial coffee brewers and baristas alike overcome a major obstacle in brewing espresso.

“Water not only reduces static electricity and therefore reduces mess as you’re grinding, but it can also make a major impact on the intensity of the beverage and, potentially, the ability to access higher concentrations of favorable flavors,” says Christopher Hendon, associate professor of chemistry at University of Oregon.

The process of grinding coffee beans generates electricity through friction, which causes coffee grounds to lump together and remain in the grinder rather than making their way to the espresso machine. However, when water is added before the beans are ground, there is less friction between the beans and thus less electricity generated, resulting in less waste and a stronger concentration of flavor in each espresso shot.

During the study, researchers evaluated various types of coffee beans, considering their country of origin and color of the roast. Scientists also factored in various processing methods for coffee beans including whether or not they were washed and if they’re natural or decaffeinated. These factors were not found to have an impact on the amount of electricity produced during the grinding process.

In addition to determining that water can help concentrate flavors, researchers also determined that various grinding methods have an impact on the resulting espresso. In order to learn more about how electricity can affect the taste of the coffee, the study’s researchers teamed up with volcanic experts who examine electrical activity during eruptions. According to these scientists, the electricity generated during these volcanic eruptions is remarkably similar to that generated during coffee brewing.

“During an eruption, magma breaks up into little particles that come out of the volcano in this big plume. Those particles are rubbing against each other and charging up to the point of producing lightning,” explains Joshua Méndez Harper, an assistant professor of electrical and computer engineering at Portland State University. “In a simplistic way, it’s similar to grinding coffee, where you’re taking these beans and reducing them to a fine powder.”

As these scientists have seemingly determined that water can significantly improve the quality of espresso, they’re now focused on creating the perfect cup of joe.

“Now we know what grind settings to use to make reproducible espresso,” Hendon says. “We can start to try to understand what factors give rise to sensory differences in coffee taste.”

So, whether you’re pulling a shot for an afternoon pick-me-up or tossing it in an Espresso Martini, be sure to add a few drops of water before grinding for optimal enjoyment.

The article Scientists Have Discovered the Key to Making Perfect Espresso Every Time appeared first on VinePair.

The 10 Best-Selling Tequila Brands for 2023

VinePair Staff — Wed, 06 Dec 2023 15:07:31 +0000

As with all things in life, not all tequilas are created equal. Some are perfect for Margaritas while others are meant for sipping neat, and some tequilas aren’t actually tequila at all (looking at you, Jose Cuervo). No matter what purpose they serve, there is no denying that tequila’s popularity has skyrocketed in recent years. And with an abundance of labels available on shelves, tequila drinkers have no shortage of options to choose from.

To determine where the tequila market stands, magazine Drinks International rounded up the top 10 best-selling tequila brands at 100 of the world’s top bars. Rather than displaying raw sales figures from each global market, the Drinks International Brands Report reflects responses to a detailed questionnaire completed by a targeted list of bars featured on major accolade lists and a small percentage of bars chosen by the Drinks International’s editors.

While a handful of brands have continued to dominate the sector, recent years have seen celebrity influence drastically alter the top-shelf tequila scene. The tides, though, seem to be turning. As celebrity tequila brands become more associated with diffuser production and artificial additives, many agave aficionados — including those at the world’s top bars — are turning to more traditionally produced spirits. Casamigos is the sole celebrity tequila on this year’s list, a possible indicator that high-end bars have brought it onto their back bars as a familiar bottle for guests. Its 10th-place position also challenges the withheld narrative that the celebrities are controlling the tequila industry.

Curious to see what the top 10 best-selling tequila brands are in 2023? Check out the list below to see if your favorite made the cut.

10. Casamigos

Co-created by George Clooney in 2013, Casamigos is arguably the most well-known celebrity tequila on the market, and its $1 billion sale to Diageo just four years after its founding only furthered its success. The brand now offers blanco, reposado, cristalino, and añejo expressions.

9. Tapatio

Distilled at the world-renowned La Alteña in the highlands of Jalisco, Tequila Tapatio was founded in 1940 by agave farmer Don Filipe Camarena. Produced using the traditional tahona method to this day, Tapatio is available in blanco, reposado, and añejo expressions. Also among its offerings: Blanco 110, one of the booziest tequilas in the world, and Tequila Tapatio Excelencia Gran Reserva Extra Añejo, one of the oldest. It’s those last two selections that allowed Tapatio to attract a cult-like following and secure its position as many bartenders’ top choice.

8. Herradura

Herradura, which translates from Spanish to “horseshoe,” was established in 1870 in the lowlands of Jalisco near the base of Tequila Volcano. The tequila is produced using 100 percent Blue Weber agave and the brand actually created the reposado and extra añejo categories.

7. Fortaleza

Founded in 2005, Fortaleza has catapulted in popularity in recent years, cementing itself as a bartender favorite for its lush agave notes that can only be achieved through tahona production. The brand was started by Guillermo Erickson, whose ancestors were the first to utilize steam to cook blue agave and were responsible for the creation of the tequila appellation. The spirit is currently available in blanco, blanco still strength, reposado, and añejo expressions.

6. El Jimador

El Jimador is produced from 100 percent Blue Weber agave harvested in Amatitán in the lowlands of Jalisco. The brand’s name pays homage to this harvesting process, as “jimador” is the title for the tequila farmers who have worked in the region for generations. The spirit is currently available in silver, reposado, and añejo offerings, each of which is distilled twice before being bottled at the estate.

5. Jose Cuervo

As one of the most well-known tequilas on the market, it’s no shock that Jose Cuervo ranks in the top five. The brand rose in popularity in the U.S. following the repeal of Prohibition, during which tequila was smuggled across the Mexican border. While undeniably linked with lower-end mixto varieties, Jose Cuervo does offer some traditional tequilas such as its plata, reposado, and añejo expressions, as well as the Reserva de la Familia collection.

4. Tequila Ocho

Tequila Ocho was founded on the belief that tequila has a terroir of its own, which can be better expressed through a more traditional, slow-style method of tequila production. Currently offered in plata, reposado, añejo, añejo single barrel, and extra añejo single barrel, each bottle of Tequila Ocho is labeled with the spirit’s agave selection location and year of production.

3. Olmeca Altos

Olmeca Altos was founded by bartenders Henry Besant and Dre Masso, so it should come as no surprise that the brand would become highly favored among those in the trade. Produced at Destilería Colonial de Jalisco in Los Altos in partnership with Maestro Tequilero Jesús Hernandez, Olmeca Altos is available in plata, reposado, and añejo expressions.

2. Patrón

Ubiquitous on back bars around the globe, Patrón is one of the most famous tequila brands in the world. While the popularity of Patrón clearly can’t be denied, Drinks International suggests it could be mellowing conversation-wise: When it came to the top 10 most trending tequila brands, Patrón came in 10th out of 10. The tequila giant currently offers silver, reposado, añejo, and extra añejo expressions in addition to super-premium selections like El Cielo, El Alto, and the Gran Patrón line.

1. Don Julio

For the eighth year in a row, Don Julio tops the list as the top-selling tequila brand. However, Drinks International did reveal that the brand maintained only a slight lead on its competitors. The brand touts itself as the world’s first premium luxury tequila, with that reputation upheld with the wildly popular and oft-mimicked Don Julio 1942. In addition to the super-premium expression, the brand also offers a blanco, reposado, añejo, the 70 Añejo Claro, and the Real, as well as special releases including its Double Cask, Private Cask, and Double Cask Lagavulin.

The article The 10 Best-Selling Tequila Brands for 2023 appeared first on VinePair.

The 30 Best Breweries in the Country Right Now, According to Beer Bars

Niko Krommydas — Wed, 06 Dec 2023 14:00:11 +0000

Since the dawn of craft beer, bars have played a pivotal role in the boom of American brewing. Nowhere is this more true than at the more specialized spots: the beer bars, as we know them, with their thoughtful selections across tap lines and bottle lists, and their dedication to service, atmosphere, and education. The best ones are learning institutions —places of discovery and retention, from the emerging trends to the established tastes. Quite simply, they treat beer serious AF. They espouse the industry’s creativity and flavor-first focus to their thirsty disciples, spreading the gospel of great liquid and the passionate people behind it. And, like the breweries they champion, many are must-visit destinations for beer diehards.

So, as the year comes to a close, we surveyed these informed professionals about the beer producers hitting right right now. We assembled a similar list at the end of 2022, but these past 12 months have been nothing if not a sobering time for craft brewers. Sales have slowed. Competition has increased, especially in the broader alcohol market. The cost of all inputs has gone up and stayed up. Lately, brewery closures seem to occur on the daily, no size or stature spared. There’s a palpable sense of uneasiness and worry about what else is to come.

Yet, at the same time, nearly 10,000 breweries are currently operating in the U.S. — an all-time high. Great beer is being made everywhere now, from rural pockets to large metropolises, and it’s easier than ever to access (even at gas stations, as you’ll read below).

So, what breweries are defining the moment, however uncertain that moment may be? We consulted publicans, beverage directors, and buyers from some of the country’s top beer pubs. Their answers, gathered below, showcase both new and well-established names and, within this group, present a wide range of focuses and specialities.

North Park Beer Company

San Diego, Calif.

“When North Park Beer Company was recognized as Brewery of the Year for its size category at last year’s Great American Beer Festival, it merely confirmed to the outside world what locals had grasped long beforehand. Set in the eponymous neighborhood — a hub of craft-beer culture in San Diego and home to a dozen fully fledged production facilities or satellite taprooms — founder Kelsey McNair’s brainchild brewery makes flawless IPAs of all stripes, as well as delightfully clean lagers and decadent barrel-aged imperial stouts. A willingness to tinker with recipes (beloved flagship Hop-Fu! has seen dozens of iterations) and embrace new-wave hop additions has ensured ongoing relevance and innovation in the crowded IPA landscape. The brewing trio of Tyson Dennis, John Peacock, and Zachary Donald are not only supremely talented in their art, but also our friends and neighbors, while the taproom staff consistently displays the highest forms of professionalism and hospitality. It’s a daily solace to gaze out the window of Bottlecraft North Park at the brewhouse across the street and know that a place of respite and camaraderie lies just steps away.” —Gene Fielden, beer buyer, Bottlecraft, San Diego

Arkane Aleworks

Largo, Fla.

“The beer scene in the Tampa Bay area has never been more dynamic and entertaining to be a part of than it is right now, and we are incredibly fortunate to have access to so many breweries that are able to pump out beers so hyped they create a gravitational pull to our taps and coolers. But the one brewery that makes us want to write poems while we braid its hair, the razzle with the most dazzle, is the all-hits-and-no-misses Arkane Aleworks out of Largo. Owners and longtime friends of ours Joe Scheibelhut and Dan Graston carefully infuse every single beer they brew with, in their own words, ‘science and stuff,’ and these dudes absolutely f*cking nail it with every style they make, whether it’s iconic and classic or iconoclastic. Arkane is probably best known for their sours and we’ve made three with them, the most popular of these collaborations being the Biggie Smalls-inspired Enough to Feed the Needy, made with peanut butter and jelly to make all your dreams come true. Yet one of my favorites is their Largo Gold, a California Common that’s easy like Sunday morning. Founded in 2016 and on our shelves since the day we opened in 2017, Arkane is doing it right, and we’re looking forward to fawning over their beers for many more years.” —Amanda King, co-owner, Hawthorne Bottle Shoppe, St. Petersburg, Fla.

Masthead Brewing Company

Cleveland

“Masthead’s core lineup is fantastic, a personal favorite being their West Coast-style IPA, simply called IPA. But they also make phenomenal lagers, stouts, and barrel-aged beers. From the light and crushies to the decadent dessert beers, they really don’t make a beer I haven’t loved. We always keep at least a few in stock, including limited-release and rotating seasonals.” —Sara Levin, co-owner, The Barrel House, Dayton, Ohio

OEC Brewing

Oxford, Conn.

“We just had OEC’s Oktoberfest on, but my current favorite beer is its Coolship Lager. It’s cooled in a coolship and then open fermented. Very rustic and reminiscent of the beers I had in small breweries in Czechia. OEC also produces some clean beers in foeders, and they helped inspire us to convert our foeder from mixed-culture use to clean lagers and some British-style ales on our brewery side.“ —Brent Hernandez, owner and brewer, Redlight Redlight, Orlando, Fla.

Halfway Crooks

Atlanta

“Common sense suggests that hazy IPAs and fruited sours will usually be the most popular beers on a tap list. But one of our early surprises here at The Daily was a realization that our lighter offerings — lagers, kölsch, and low-ABV saisons — actually move very quickly. As a pilsner evangelist, I’m thrilled that we get to keep a steady supply of excellent lagers on tap. And I’m doubly thrilled that Halfway Crooks is regularly distributed to North Carolina. I’ve been familiar with Halfway Crooks for several years, having initially been won over by their excellent branding and design. But the skill and craft of founders Joran Van Ginderachter and Shawn Bainbridge keep me coming back for more. They quickly became one of the country’s best lager breweries but they also happen to release a variety of incredible traditional European beers like Belgian IPAs, mixed-fermentation farmhouse ales, and more. It’s this combination of breadth and depth that confirms Halfway Crooks as one of the country’s best craft breweries. Basically, if there’s a Halfway Crooks keg on the distro sheet, I’m buying it.” —John Paradiso, owner, The Daily Beer Bar, Durham, N.C.

Schilling Beer Co.

Littleton, N.H.

“Schilling, out of Littleton, N.H. — the quintessential ‘cute little New England town,’ as I like to call it — makes some excellent Northern and Central European-style beers, including some of the best lagers in the entire country. At the beginning of 2023, we hosted a beer dinner featuring the brewery, and we learned that when they opened in 2013, they were told that they would never make it because they didn’t place a heavier focus on IPAs (they didn’t even have any). Now I do enjoy IPAs, but I’ve seen many breweries cave in to market pressures wherein they open their doors with a plan to focus on more traditional European styles, only to find that their tap list gradually evolves into a hop lover’s paradise. Ten years later, Schilling is still putting out the same traditional world-class beers while sticking to their guns. My personal favorites from them include the Czech-style pilsner Alexandr and the Belgian tripel Erastus. As a beer buyer for a bar that focuses on food, beer, and other drinks with an international focus, I know that I can always find an excellent option from Schilling’s portfolio.” —Rich Spoehr, manager, Burgundian, Attleboro, Mass.

Ghost Town Brewing

Oakland, Calif.

“So, with the caveat that we work alongside some world-class breweries without which we’d be nothing, and that at various points of our 16-year history we’d answer this question with any number of them, including Moonlight, Russian River, and Cellarmaker, I’d have to say that the last couple of years we’ve increasingly been incredibly impressed by Ghost Town in Oakland. First it was their IPAs. We always have several on tap, rotating frequently, and the staff will unofficially decide what beer wins the week, and Ghost Town slowly moved up the ranks on that front with offerings like Monkey’s Paw and Wraith. Then we started using their lagers, especially West Coast pilsners, in our rotation, which are top notch and raised eyebrows. And more recently, we sampled their sour lineup, including the dark-smoked Tomb Spawn, which blew the staff away and are featured more frequently in our rotation as a result. We love a brewery that can hit on all points (and there are many), and Ghost Town has solidified its place on that list.” —Christian Albertson, owner, The Monk’s Kettle, San Francisco

Birmingham District Brewing Co.

Birmingham, Ala.

“To say you won’t find a bad beer at the small but much beloved Birmingham District is an understatement. Brewmaster Jimmy Sumpter has developed an impressive variety of styles that he brews deftly, from excellently balanced fruited sour ales, to the best cold IPAs around. Production remains small, as the brewery rests in a relatively tiny footprint behind arguably the best fried chicken shop in town. But the word is definitely out among locals. Do not miss the Birmingham Pilsner. It is crisp, clean, and hits a really great balance of German and American takes on the classic style.” —Jake Herron, package beer manager, Hop City Beer & Wine, Birmingham, Ala.

Light the Lamp Brewery

Grayslake, Ill.

“The sign of an excellent brewery, to me, is the ability to innovate and thrive in a variety of styles. Light the Lamp and head brewer Dan Ray are able to do this with hoppy, dark, sour, and light brews. Their Idiot Sandwich IPA uses dip-hopping to marry hazy and West Coast proclivities in a remarkably drinkable and flavorful brew. Bad Finale, meanwhile, is a lovely throwback: a hoppy, roasty American stout that doesn’t need to lean on adjuncts or barrel aging; it’s a marriage of malt and bitterness that exists perfectly on its own. Chicagoland has no shortage of excellent brewery options, and we believe that Light the Lamp is one of those diamonds in the suburbs that deserves a bit more attention.” —Austin Harvey, co-owner and buyer, Beermiscuous, Chicago

Suarez Family Brewery

Hudson, N.Y.

“For many reasons, Suarez Family Brewery will forever be a favorite of ours here at the bar. Lately, what really has us excited is their attention to English-style beers. Proper cask-conditioned old ale served on a beer engine with a sparkler attachment is just the kind of experience that got Lauren [Slezak, co-owner] and I excited about beer in the first place.” —Colin Pratt, co-owner, Delaware Supply, Albany, N.Y.

Good Word Brewing & Public House

Duluth, Ga.

“There are so many great breweries it’s hard to choose just one. One of my favorite events that our brewery, Salud Cerveceria, gets to pour at every year is Little Beer Fest in downtown Duluth, put on by Todd DiMatteo and the team at Good Word Brewing & Public House. Whenever their beers come to our market we love to feature them as Todd brews a wide range of beers including classic English styles along with an amazing cask program. These are the types of people and breweries we love to feature at the Salud Beer Shop downstairs from our brewery, putting out the product they love to drink and not just brewing whatever is the hottest trend. If you brew what you love to drink, I truly believe that comes through in the product. Whenever you are in or near Atlanta, stop at Good Word. You won’t be disappointed.“ —Jason Glunt, owner, Salud Beer Shop, Charlotte, N.C.

Offset Bier Co

Park City, Utah

“As a beer-bar owner whose menu features well over 400 beers from 21 different countries, I am asked what my favorite beer is quite regularly. It’s easy to fall into the trap of recency bias and replying that a new arrival is my latest favorite. But when I stop to think, it’s those beers I order when I can’t decide, the beer that brings comfort and consistent enjoyment without fail, that are my actual favorites. For the last few years these beers that I go to regularly have all come from Offset Bier in Park City. While Offset makes some absolutely amazing IPAs, it’s their beer-flavored beer that really warms my soul. Founded by Conor Brown and Patrick Bourque back in 2021 and hidden away in an industrial park area, Offset never ceases to impress. Both founders were avid homebrewers and Patrick actually worked at our sister homebrew shop, the Beer Nut, for many years before and while being a professional brewer at different breweries in Salt Lake City. Their passion combined with incredible skill and focus has blessed us with amazing beers like the North American Brewers Association gold-medal-winner Altbier and silver-medal-winning dark lager Tmavé Pivo. It’s these two beers that I find myself drinking more than any other on our menu and that’s saying something as a self-proclaimed Belgian beer nerd.” —Mark Alston, owner, The Bayou, Salt Lake City

Jackie O’s Brewery

Athens, Ohio

“One brewery immediately comes to mind: Jackie O’s. This is a brewery that refuses to cut corners and produces world-class beer in a wide variety of styles. From monster barleywines like BBA Brick Kiln to crispy lagers like Uptown Pils, they knock everything out of the park. When Jackie O’s entered the West Virginia market shortly before Summit’s ninth anniversary, I immediately made up my mind that we would feature them for our anniversary celebration. I reached out to their director of sales, Kevin Coffield, and he agreed without hesitation. Being that they just entered the market, I assumed they would want to focus only on core brands. Nope! In addition to their core brands, they sent us about two dozen different beers, including kegs of Appervation, Prodigality, and their fantastic Italian-style pilsner, Piazza. They’ve had a permanent place on our draft and bottle/can lists ever since. Art Oestrike and his crew at Jackie O’s just do it right. World-class beer from world-class people.” —Jeff McKay, owner, Summit Beer Station, Huntington, W.Va.

Oxbow Brewing Company

Newcastle, Maine

“If there’s one brewery we’ve consistently sought to occupy our farmhouse draft line, it’s Oxbow, the small brewery located roughly an hour northeast from Portland. Oxbow’s name is inspired by its nearby winding rivers, with all beer brewed using the soft spring water pulled from an artesian well on the property. The forest and farmlands provide a perfect backdrop for a day at the brewery, but more importantly play a central role in the superb quality of Oxbow’s beer. Terroir is queen, evident in their superb mixed- and spontaneously fermented ales. Many of their barrel-aged farmhouse delights can only be enjoyed in Maine, at one of their two locations. But I highly recommend any sent past state lines: Farmhouse Pale Ale, Crossfade, and Effloresce, to name a few. However, it’s their annual grand cru release, Liquid Swords, that I most look forward to. If you see Liquid Swords on draft at your favorite bar, you’ll certainly be a genius to grab a pour.” —Chris Maestro, owner, BierWax, Brooklyn

Drekker Brewing Company

Fargo, N.D.

“I would have to give the nod to Drekker. We haven’t had access to their stuff for terribly long, but in the short time we have they have become all the rage with our patrons. The big, fruity, smoothie sours are a huge hit, to the point that if we post anything about them on our socials, people show up looking for them. The Chonk series, in particular, is the most sought after. If I were to pick one Chonk, which is nearly impossible, I’d maybe go back to the peanut butter and jelly version we had several months ago. Currently, we have the Birthday Cake and Strawberry & White Chocolate versions. We even sing songs with ‘Chonk’ inserted into the lyrics. It’s become a whole thing now!” —Mike Williams, general manager, Craft Brew Underground, Auburn, Maine

IMBĪB Custom Brews

Reno, Nev.

“In the rural state of Nevada we can proudly say some of our favorite beer in the country is brewing and barrel aging right in our own backyard at IMBĪB Custom Brews. It’s pretty incredible the range of different styles they make and execute flawlessly out of their small space. Some of our favorites include any of their Belgian-influenced sours aged in foeders, German lagers, and smoked beers. These really speak to us as our beer list is heavily European-focused. Owners and brewers Matt Johnson and Jason Green are the real deal. They’re down to earth, thoughtful, passionate people, which makes loving the beer an easy choice.” —Rose Signor, owner, The Silver Stamp, Las Vegas

Allagash Brewing Company

Portland, Maine

“Throughout the 21-year history of The Publick House, we have always admired and respected
the creative talents of Rob Todd and his team at Allagash. Their beers are mainstays in our beer program. Whether enjoying their flagship witbier, Allagash White, or savoring one of their mixed-fermentation or spontaneously fermented beers, you will not be disappointed. Great thought and effort shine through the presentation and tasting notes of their beer. They are always complex yet remain balanced and transformative, and pay homage to their Belgian counterparts perfectly. Allagash continues to grow and pivot its brewing portfolio with the addition of new beer styles often developed from suggestions made by their talented team members. There is a style for every beer drinker and for every season at Allagash. From a wheat beer to a barrel-aged triple to a stout, all are created with great attention to detail and quality. As we approach winter, my chosen beer would be Triple, a Belgian-style golden ale. It has that classic Belgian yeast aroma at first followed by spice notes of clove, pepper, and more subtle notes of caramel, banana, and passion fruit. It’s complex yet smooth and refreshingly dry, a soothing beer for the changing seasons upon us. Not to be left out is the company culture of Allagash, revered by many. Their commitment to supporting the Maine community by brewing primarily with Maine-grown grain and investing in clean water conservation, as well as minimizing their carbon footprint, is admirable. There is a family feel to their brewery and always a knowledgeable and friendly team member to help guide your beer choice. Allagash is made up of an amazing group of creative individuals whose focus is to brew the highest-quality craft beer possible with innovative strategies while remaining true to their vision. It is not difficult to see why Allagash has won so many awards and has accomplished so much.” —Ailish Gilligan, co-owner, The Publick House, Brookline, Mass.

New Heights Brewing Company

Nashville

“We love local brews at Hops & Crafts, and New Heights is just around the corner from us. We frequently rotate local, high-quality craft beers and New Heights fits the mold perfectly. Primarily specializing in IPAs, New Heights brews our house hazy IPA, Damguday. Owner Jeff Fountain got his start at Mission Brewing in San Diego so his West Coast influence makes his IPAs dry and hoppy. However, you still get the citrusy, floral bits that everybody loves in hazy IPAs. Outside of IPAs, New Heights always has a unique variety ranging from light beers to sours, dark and malty to wild specialties. We usually have a couple New Heights beers at any given time and can’t wait to see what they come out with next!” —Lindsay Hanson, manager, Hops & Crafts, Nashville

Brewery ARS

Philadelphia

“Good beer is pretty ubiquitous these days. To differentiate between the quality of the liquid can at times require more consideration for nuance than a pint should warrant. Deciding if you like a beer shouldn’t require any thought really. You like it or you don’t. Get a second or switch it up. When thinking about our ‘favorite’ current brewery, Cassie Cameron (our beer buyer) and myself immediately zoomed in close to home here in Philly. Provincial pride may have helped narrow our focus but the old cliched story about relationships and knowing who is behind your beer is more impactful today than it’s ever been. Brewery ARS is a brewery here in South Philly whose beer, especially their Wayne’s Pale Ale, could land on the top of any list of favorites, even if liquid was the only determining factor. Add in the fact that ego isn’t an adjunct in their process and that pretension is nowhere to be found in the brewery and you have a special recipe. The brewery is in a real-deal neighborhood and it fits right in. Only good people can make truly good beer. The people at ARS make truly good beer.” —Evan Clancy, co-owner, Fountain Porter, Philadelphia

Fluvial Brewing

Harrison, Maine

“Fluvial is one of those breweries that you stumble upon every once in a while and think, ‘Wow, this place gets it.’ They make approachable beers that are consistent from the first sip to the last. They are located in a rural part of Maine that is almost exactly one hour from Portland. Their brewery is welcoming and encompasses all the things I love about a brewery. It is medium-sized, has small snacks including a charcuterie option, and a yurt onsite that you can cozy up in, in the colder months. But what I love most are the owners Shaun and Lisa Graham. They have gone above and beyond to make Fluvial not only a destination brewery due to the beauty of the brewery itself, but a destination brewery for the beers they produce. Fluvial offers a few different styles, but the style that I enjoy the most is their IPAs. In a landscape where every brewery has a flagship IPA or at least one IPA on their menu, Fluvial has been able to not only produce IPAs that stand out, but ones that are truly flavorful and carefully thought out. My favorite IPA of theirs is Tropic Dancer, a hazy IPA that is smooth and sweet and has notes of papaya and mango, truly an easy drinker. Or there is the double IPA Summit Sipper, using a majority of Maine-grown malts and dry hopped with five different varieties. It’s somehow still subtle and smooth and you would never guess it clocked in at 8.3 percent ABV. In an extremely competitive market in Maine, Fluvial has separated themselves by doing what they enjoy, in a community they love, and the passion shows in every facet of their operation. So much so that we run their beer on a consistent line at our Queens Head location and usually have one of their offerings at Kings Head on a weekly basis. I will add as someone who has been doing beer buying for the last three years, and been in the craft beer scene for the last 15, I don’t normally get impressed by a lot of breweries. But Fluvial is one of the exceptions. Truly great people, making great product.” —Michael Black, beer buyer, The King’s Head, Portland, Maine

Structures Brewing

Bellingham, Wash.

“Being in the Seattle area we have almost too many breweries to choose from. (Not complaining!) Some of my favorites don’t have much draft availability, though. There are a few I try to always have on draft. Structures is one of them, because owners James Alexander and Bryan Cardwell are wizards with hazy IPAs. We’ve done multiple collabs with them, including Loam Temple, with proceeds going to PNW trail work, and Fresh Wave, highlighting fresh hops.” —Nat Pellman, general manager, Brouwer’s Cafe, Seattle

Jester King Brewery

Austin

“In Ghost Whale’s seven-year history, we have stocked a huge range of incredible American breweries. But the availability is inconsistent and once a brand has sold out, we may not see another shipment arrive for six months or more. (An honorable mention goes out to San Francisco’s Laughing Monk, which proudly produces Belgian-influenced beer styles to sit alongside an incredible range of hoppy beers. We love them as a brewery and as people.) However, our pick of the U.S. breweries has to go to the mighty Jester King. Jester King is the only American brewery Ghost Whale has been able to keep constantly in stock since I opened the store. From their astonishing ‘Spon’ range of Lambic-style beers — which are more than good enough to stand toe-to-toe with the best in Belgium — through to their fruited saisons and everything in between, I am constantly in awe of what they produce as are our customers. We always have a range of Jester King bottles in stock and often will have a keg pouring, too. As a final accolade that shouldn’t go unmentioned, any American brewery who is prepared to make a farmhouse version of a classic British mild and call it Commercial Suicide deserves a medal. Long live the King!” —Stuart Anderson, owner, Ghost Whale, London

Bottle Logic Brewing

Anaheim, Calif.

“I’ve got very little space at the shop, which means I sell through more than half my shelf stock every single week. This requires me to constantly rotate new product and different breweries through my inventory. But, Bottle Logic always finds a spot. They’ve long been recognized as the House of Stouts, but in recent years, they’ve become so much more with their innovation and constant development of other interesting beer styles. I’ve been thoroughly enjoying their barrel-aged, cocktail-inspired Lightning in a Bottle lineup and their Old World-style lagers informed by their research trips to Germany. Bottle Logic has always held an extremely high standard for their beers, and seeing the amount of R&D they put into their craft is astounding. They hold true to their motto of ‘Always Exploring!’” —Shibli Haddad, owner, Replicant: Shell, Pasadena, Calif.

Gezellig Brewing Company

Newton, Iowa

“Gezellig Brewing Company, based in Newton, Iowa, is our current favorite brewery. ‘Gezellig’ is a word that means a cozy feeling in Dutch and boy, are their beers cozy. The brewery is located just 30 minutes from us, which makes it our most local, and their beers hit every single time. Gezellig is 100 percent female-owned, and, double bonus, their head brewer Joe is like a beer wizard and is a longtime award-winning brewer in the Iowa brewing scene. Our current favorite Gezellig beers are Magic Carpet Ride, a dank, citrusy, and fruity double IPA, as well as their flagship beer, Liquid Hug, a lager that is consistently our best seller. Cheers to great Iowa beer!” —Marty Duffy, owner, The Cellar Peanut Pub, Pella and Newton, Iowa

Hella Coastal

Oakland, Calif.

”We adore Hella Coastal not just for their great liquid, but also for their significant role as the only black-owned brewery in Oakland. They are beacons of light for the diversity and inclusion we hope to see continue to grow and expand in beer, especially in the production and ownership space. Chaz Hubbard and Mario Benjamin are truly part of our local community, going from homebrewing and talking about their brewery ambitions sitting at our bar, to having their beer be among our best sellers. They started out collaborating with the likes of Rare Barrel, Henhouse, Humble Sea, and Cellarmaker, and now they’ve moved into their own production, putting out beers like Shock G Forever Golden Ale and Bomba Nights, a coquito-inspired stout. The staff favorite is for sure their Ice City, a take on cold IPA featuring Nectaron, Citra, and Mosaic. Crispy and delicious. They are still relatively small but we are absolutely ecstatic to watch them grow.” —Alyson LesPucci, general manager and beer buyer, Degrees Plato, Oakland, Calif.

Fox Farm Brewery

Salem, Conn.

“Hyperbole or not, there isn’t enough battery life in my laptop to describe how incredible Fox Farm is. Anything they throw in the tanks is absolutely world class. It almost seems like it’s impossible for them to miss on any creation. Regardless of style, any time their beers are available they will end up on our board. Scatter Brown Ale, Annata Farmhouse, and Wile IPA are crowd and staff favorites. But if Gather, a German-style pils, was the only beer I could drink for the rest of my life, I’d die a happy man. Delightful humans and incredible beer. It’s their world, we’re just lucky enough to live in it.” —Lukasz Nowakowski, manager, Blind Tiger Ale House, New York City

Inner Voice Brewing

Decatur, Ga.

“Inner Voice Brewing in Decatur has become one of my favorite breweries over their two-plus years of operation. Josh Johnson and Rhett Caseman, the folks behind Inner Voice, have been part of the Georgia beer scene for many years and their brewing and industry acumen shines in everything they do. There’s authenticity in their branding and serious talent behind their beer, no matter the style. They’ve made a name for themselves as a premier IPA brewery in the state, but Power Nap, their Czech-style dark lager, is my favorite of their beers. It’s got an incredible depth of malt complexity for a low-ABV beer and just enough Czech hop flavor and bitterness to balance it out. Their taproom is one of the coolest spaces to drink beer in Atlanta, and it’s made even better with a slice of Glide Pizza from the kitchen inside the taproom. You’ll see these guys at the occasional national beer festival but do yourself a favor and enjoy a pint of their exceptional beer down here in Decatur.” —Neil Callaghan, beer director, Brick Store Pub, Decatur, Ga.

Forager Brewery

Rochester, Minn.

“Austin Jevne and the entire Forager crew are not only some of the best beer makers in the U.S., they are also some of the nicest people. Obviously they are known for massive imperial stouts. But that is not the only style they excel in. Lagers, IPAs, wild ales, and even fruited sours, it’s all awesome. They also seem to be a favorite among all the great guests at Peders, as they of course should be. Not all hop juice, not all BA stouts, not all funky wild ales. Pretty much all of the above.” —Jonas Kobberø, owner, Peders Craft Beer, Copenhagen

Tactical Brewing Co.

Orlando, Fla.

“Tactical Brewing from Orlando is really impressing me recently. With all of the beer available these days, I find it difficult to be impressed by the same brewery on a consistent basis. But, Tactical has been doing just that. In my opinion, they aren’t overly hyped, not often talked about. But the beer ends up wowing me, my co-workers, and our guests. We have had a variety of their offerings at 99 Bottles — lagers, hazy IPAs, sours, seasonals — on draft and in cans. Melancholy, a gluten-free watermelon sour ale, has been a fan favorite since it became available; we have had it on draft multiple times. Most recently, Night Shift, a gluten-free caramel apple sour ale, blew my socks off with its amazing flavors and fun light green color. Their label art and beer names are great, too.” —Mark Tuchman, owner, 99 Bottles, Sarasota, Fla.

Stoup Brewing

Seattle

“One brewery who has become an integral part of our three shops is Stoup. They are one of our favorites because they aren’t hyper niche in the styles of beer they produce. They make something for everyone: a robust porter; a crispy Citra-hopped IPA; a perfectly balanced Northwest red ale; clean, well-made lagers; and hazy, juicy IPAs. You will nearly always find their cans on our shelves, and their drafts pouring at our bars.” —Jordan White, general manager, Chuck’s Hop Shop, Seattle

The article The 30 Best Breweries in the Country Right Now, According to Beer Bars appeared first on VinePair.

The 7 Best Ryes to Gift This Holiday (2023)

Hannah Staab — Wed, 06 Dec 2023 13:30:24 +0000

With its warming notes of baking spices, rich caramel, and herbs, it’s no wonder that rye whiskey is a popular choice for winter sipping. This spirit perfectly captures the cozy vibes of curling up by the fire with a good book, making the holiday season an ideal time to find a special bottle to gift — or keep for yourself.

Though bourbon continues to be the darling of the American whiskey category, rye has also boomed in popularity over the past several years. And with the ever-increasing number of impressive options on shelves, the spirit shouldn’t be overlooked as a gifting option. From classic expressions that can help build the perfect Manhattan to more experimental bottlings that tinker with unique aging regimens in exotic casks, there’s a bottle out there for every type of whiskey drinker.

In honor of the season, we rounded up some of our favorite ryes to help your friends and family achieve peak winter bliss. Here are the seven best rye whiskeys to gift this year.

Best Budget Rye: Old Forester Kentucky Straight Rye Whiskey
Best Splurge Rye: Hinterhaus Distilling Trapper’s Oath 18 Year Rye
Best Rye for Beginners: Elijah Craig Straight Rye Whiskey
Best Rye for Geeks: Old Potrero 6 Years Old Straight Rye Whiskey
Best Rye for Cocktail Lovers: Sazerac Straight Rye Whiskey
Best Rye to Impress: Angel’s Envy Finished Rye
Best Limited-Edition Rye: A Midwinter Night’s Dram Act 11

Best Budget Rye

Old Forester Kentucky Straight Rye Whiskey

This bottle offers an impeccable value at its price. Its mash bill — 65 percent rye, 20 percent malted barley, and 15 percent corn — is relatively rye-heavy for a Kentucky-crafted bottle, giving it a delightfully expressive profile. It opens with aromas of dried bananas and fresh bread on the nose, and the palate delivers rye’s signature spicy kick. At an average price of $26, this bottle is a home-bar all-star that can be sipped neat or used in a wide range of cocktails.

Average price: $26
Rating: 92

Best Splurge Rye

Hinterhaus Distilling Trapper’s Oath 18 Year Rye

This rye veers off the spirit’s typical path. Aged for 18 years and finished in stout casks, it carries aromas of tart cherries and flavored bubblegum that really pop in the glass. The palate has rich notes of toasted bread, strawberry jam, and cherries. It’s an incredibly well-balanced option at 49 percent ABV, making it well worth the price tag.

Average price: $130
Rating: 93

Best Rye for Beginners

Elijah Craig Straight Rye Whiskey

The mash bill for this Heaven Hill-produced bottle comes in at just 51 percent rye, making it the perfect introduction to the spirit for beginners. While it still maintains rye’s signature spicy kick, it also offers a soft and subtle cereal note on both nose and palate with complementary aromas of toasted oak and herbs. Encourage your bourbon-adjacent friends to try it in a rye Old Fashioned, and watch them be converted to the rye fan club.

Average price: $33
Rating: 91

Best Rye for Geeks

Old Potrero 6 Years Old Straight Rye Whiskey

This bottle’s for the loved one who keeps both craft spirits and beer close to their heart. Its San Francisco-based distillery was founded in 1993 by Fritz Maytag, the same pioneer who started the craft brewing movement with his purchase of Anchor Brewing in 1965. After reviving Anchor’s iconic steam beer, Maytag set his sights on recreating the original whiskey of America, using copper pot stills and a mash of 100 percent rye malt. The result is a rich rye with a weighty texture and a spicy finish. And as the much-beloved Anchor Brewing shut down this year, there’s no better time to celebrate its history with a thoughtful gift that reaches into the brewery’s past.

Average price: $65
Rating: 93

Best Rye for Cocktail Lovers

Sazerac Straight Rye Whiskey

Though this bottle boasts the name of a popular rye cocktail on its label, it has a well-balanced flavor profile that lends itself a vast array of drinks. The palate offers a heavy dose of spice with hints of tropical fruit and grain, as well as a rounded texture that can add depth to even the simplest concoction. It’s perfect for a Manhattan, Remember the Maine, and, of course, its namesake New Orleans classic.

Average price: $32
Rating: 90

Best Rye to Impress

Angel’s Envy Finished Rye

This whiskey’s distinct characteristics are immediately apparent on first pour. Angel’s Envy sets itself apart by aging this rye in rum casks, lending aromas of maple syrup, brown sugar, cloves, and cinnamon to the nose. All of these notes are intensified on the palate, resulting in a truly impressive expression packed with character. Sipping this spirit neat evokes the feeling of lighting a winter-spiced candle, so the holiday season is naturally its time to shine.

Average price: $90
Rating: 93

Best Limited-Edition Rye

A Midwinter Night’s Dram Act 11

This limited-edition rye from Utah’s High West Distillery was literally created for cold-weather sipping. A Midwinter Night’s Dram aims to deliver the nostalgia of the season in the glass with a delightful mix of sweetness and spice. The mix of straight rye whiskeys is finished in ruby and tawny port barrels, and comes in at 49 percent ABV. The nose brings ample fruitcake notes including allspice, nutmeg, and cinnamon, and the influence of the port barrels is apparent on the palate with chocolate, cooked figs, dark cherry, and baking spices all coming through beautifully.

Average price: $150
Rating: 93

The article The 7 Best Ryes to Gift This Holiday (2023) appeared first on VinePair.

Taplines: How Coors Capitalized on Craft Brewing’s Boom

VinePair Staff — Wed, 06 Dec 2023 13:00:45 +0000

By some metrics, Blue Moon is the best-selling craft beer of all time. But is it actually a craft beer? When the orange-garnished witbier started booming in the early aughts, terms like “crafty” and “phantom craft” were tossed around as ways to describe premium beers coming out of mega macrobreweries, much like Blue Moon. While it had the look, feel, and taste of a grassroots craft brew, the Brewers Association attempted to dethrone the witbier with a slew of guideline changes as to what truly defines a craft beer in a logistical sense. However, the charade did little to slow the Coors-brewed “crafty” juggernaut’s rise. And, as our guest today would argue, Blue Moon’s inception actually helped the American craft beer renaissance take hold.

Not only did the brew prime the taste buds of American drinkers for the full-bodied beers that were to come, but it showed early soon-to-be craft brewers that there’s more to beer than light lagers. In short, it was a source of inspiration.

Today on “Taplines,” Dave is rejoined by Keith Villa for the second installment of our two-part episode about Blue Moon’s historic, controversial rise. The two discuss the brand’s soaring success after its rocky first few years in the Rocky Mountains, and how once Blue Moon found its footing in Coors’ portfolio, it started facing criticism from some members of the craft brewing industry. Tune in for more and check out part one here!

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The article Taplines: How Coors Capitalized on Craft Brewing’s Boom appeared first on VinePair.

Make a Splash This Holiday Season With 4 White Claw® Gift Baskets

Sam Sumpter — Wed, 06 Dec 2023 11:30:19 +0000

While the holidays are traditionally a time for spiced ciders, creamy eggnogs, and hot buttered rums, this year we suggest you ditch the high-maintenance cocktails and switch it up with a drink that’s brighter, colder, and bolder.

Something like White Claw®.

Of course, it is the season of giving, so we’re not (just) suggesting you grab a 6-pack for yourself. With flavored vodkas, mixed drinks, and, of course, the brand’s game-changing hard seltzer, there’s a White Claw® product for every of-age person in your life, and each can serve as the refreshing foundation for a gift basket that’s anything but boring.

Below, find four ways to package and present a few of our favorite drinks and revel in your role as a hard seltzer-gifting champion.

Twelve Days of Crispness

Rather than 12 drummers drumming, treat a loved one to a dozen of something far more delicious: a White Claw® Hard Seltzer variety pack featuring the fizzy and flavorful classics that first put White Claw® on the map: Raspberry, Ruby Grapefruit, Black Cherry, and Natural Lime.

This variety pack is already a party in a box — making it the perfect gift for the enthusiastic host — so when building a basket around the beverage, you’ve got to think fun. Whip up some homemade snack mix, toss in a card game guaranteed to get the laughs going and the conversation flowing, then add a miniature speaker to ensure that wherever the night leads, the music can follow.

A Taste of the Tropics

Though wintertime begs for a sunny escape, the costs and the crowds mean that seasonal travel is anything but easy. Instead, help your friends step up their staycations by transporting them to the tropics via delicious beverages.

For a taste of paradise, grab a bottle of White Claw™ Flavored Vodka Mango (featuring additional fruity notes of orange, cantaloupe, and peach) and Pineapple. When building the rest of the basket, summon vacay vibes with salty snacks and summery items that will instantly add tropical vibes to their home. A few ideas: fun sunglasses, macadamia nuts, silly straws, a sea breeze-scented candle, and a surf rock album on vinyl. Don’t forget paper umbrellas for extra presentation punch.

While we encourage you to get creative, there’s one thing you won’t need — a mixer. Besides being packed with flavor, White Claw™ Vodka promises a smooth and clean finish with a little sweetness thanks to Triple Wave Filtration™ —a process perfected by White Claw’s® master blender that employs the pressure equivalent to three 30-foot waves.

The Ultimate Cocktail Kit

While White Claw™ Vodka is enjoyable on its own, it can also serve as the base for some pretty epic cocktails, making it the perfect gift for professional and amateur mixologists.

Grab a bottle of White Claw™Premium Vodka, a classic vodka balanced with slight citrus notes, and White Claw™Flavored Vodka Black Cherry, featuring bold dark fruit flavor and a velvety mouthfeel, in a basket along with a shiny shaker, some funky Martini glasses, and leveled-up versions of home-bar basics (stuffed olives, edible flowers, interesting liqueurs). Then, sit back and serve as the official taste tester while the giftee gets behind the bar.

Need some inspiration? For those who prefer to booze by the book, White Claw® has a selection of recipes featuring these and other products. The Holi-Cherry Martini puts a fruity spin on the classic, while The Cranberry Fizz is a festive, crowd-pleasing cocktail perfectly suited for any holiday get-together. There are also options like The Holiday Super CLAW™, which features White Claw™ Flavored Vodka Black Cherry and White Claw® Hard Seltzer Black Cherry, so be sure to throw in a 6-pack of the latter for bonus fun and extra sparkle.

Tailgating To Go

If you want to be the No. 1 friend to a No. 1 fan, forget the beer. Next game day, transform their tailgate experience with a selection of White Claw™Vodka + Soda.

Made with White Claw’s Triple Wave Filtered™ vodka and a splash of real fruit juice, these canned cocktails are pre-mixed for ultimate portability and drinkability. Available in four flavors — Peach, Pineapple, Wild Cherry, and Watermelon — there’s something for everyone at the tailgate. Plus, like all White Claw® products, they’re high-flavor and ring in at 100 calories, two grams of carbohydrates, zero grams of protein, and zero grams of fat in each 12-ounce can.

Here’s the game plan: Grab a variety 8-pack of your friends’ favorite flavors, a football, koozies, chips and salsa, and some sporty swag. Then, for bonus points, package it all in a cooler in the home team’s colors.

And just like that, you’re ready to head to the stadium — or at least the living room — to cheer them on. No matter what the final score is, White Claw® is always a win.

Please Drink Responsibly. All registered trademarks used under license by White Claw Spirits Co. and White Claw Seltzer Works, Chicago, IL.

This article is sponsored by White Claw.

The article Make a Splash This Holiday Season With 4 White Claw® Gift Baskets appeared first on VinePair.

5 Sparkling Holiday Cocktails Featuring Francis Ford Coppola Winery’s Diamond Collection Prosecco

Alex May — Wed, 06 Dec 2023 11:00:41 +0000

The holidays are here. And that means — in no particular order — good food, good friends, sweatpants, too many parties, and tasty drinks. But since we’re celebrating, we’re not settling for some run-of-the-mill hard seltzer flavor of the week. No, friends, we’re making cocktails — delicious bubbly ones at that. Because, even when we’re stretched out on the couch in our finest comfy clothes, exhausted from all that celebrating, we’re keeping it classy.

And just in time for the festivities, we’re gifting you five delicious cocktails elevated by the addition of Francis Ford Coppola Winery’s Diamond Collection Prosecco. The legendary winery of the iconic director has entered the chat with its first Prosecco offering, and let’s just say, these are some mixed drinks you won’t be able to refuse.

Although the Francis Ford Coppola Winery brand wasn’t officially started until 2010, Coppola and family have been making wine since the late ‘70s. Located in Geyserville, Calif., the winery was designed for the wine lover and movie buff. Complete with two pools, two restaurants, and a marketplace, the winery also has a trove of movie memorabilia from some of Coppola’s 37 directorial credits.

Typically, Coppola wines are made from grapes grown throughout Napa and Sonoma Valley appellations. In this case, the winemakers went all the way back to la Patria — the homeland — Italy.

The sparkling wine, which clocks in at a wonderfully accessible $19 a bottle, is produced from the Prosecco DOC region in northeastern Italy between the Dolomites and the Adriatic Sea. The Glera grape blend is a refreshing, effervescent wine with flavors of white peach, citrus, and apple. It’s delicious as an apéritif or with a meal, and its sumptuous versatility means it can pair with a variety of dishes.

So whether you’re entertaining at home or deciding what to bring in addition to your killer green bean casserole, here are five bubbly cocktails to ring in the holidays in tasty style.

Coppola Sour

A riff on a traditional whiskey sour, the richness of the whiskey, touch of cinnamon, and egg white is made light and refreshing thanks to the Prosecco.

Ingredients:

1 ounce whiskey (we prefer a spicy rye)
3 ounces Coppola Diamond Prosecco
¾ ounce fresh lemon juice
½ ounce cinnamon syrup
1 egg white (or ¾ ounce chickpea aquafaba)
Garnish: cinnamon

Directions:

In a cocktail shaker, add whiskey, lemon juice, cinnamon syrup, and egg white.
Dry shake without ice for 10 seconds to emulsify the egg and incorporate ingredients.
Add ice and shake vigorously for another 10 seconds.
Pour over ice into Collins glass, top with Coppola Diamond Prosecco, and garnish with a dusting of cinnamon.

Meet Me at Dusk

Two staples of the old country: Prosecco and Limoncello. When mixed with the bold-but-not-too-rich sweetness of maple syrup, you’ve got yourself a heavenly holiday combination.

Ingredients:

5 ounces Coppola Diamond Prosecco
1 ounce Limoncello
½ ounce maple syrup
Garnish: orange slice and cherry

Directions:

Add all ingredients to a Collins glass.
Top with ice and stir to incorporate. Dash of aromatic bitters on top.
Garnish with an orange slice and cherry.

The Apearitivo

The slight acidity of the fresh lime juice, coupled with the autumnal flavors in the pear liqueur, makes for a festive start to the meal or cocktail party.

Ingredients:

4 ounces Coppola Diamond Prosecco
½ ounce fresh lime juice
1 ounce pear liqueur
Garnish: rosemary sprig and candied ginger

Directions:

Add all ingredients to a double Old Fashioned or Julep glass.
Fill with crushed ice.
Garnish with rosemary sprig and candied ginger.

Eleanor West

The elegant bitterness from the amaro and sweetness from the elderflower liqueur marry perfectly with the effervescence of the Prosecco, vodka, and two citrus juices. A pinch of salt dials up the flavor and fun.

Ingredients:

2 ounces Coppola Diamond Prosecco
1 ounce vodka
½ ounce artichoke-based amaro
½ ounce elderflower liqueur
½ ounce grapefruit juice
¼ ounce fresh lime juice
Pinch of salt
Garnish: grapefruit peel

Directions:

Combine all ingredients, except Prosecco, to your shaker tin.
Add ice and shake vigorously for 10 seconds.
Strain into a chilled coupe.
Top with Prosecco and garnish with grapefruit peel.

Pumpkin Spiced Prosecco

Before you roll your eyes, hear us out. Pumpkin spices, when used appropriately, are divine. Mulling spice syrup and lemon juice in combination with the robust flavors in the aged rum and smoky rhubarb from the Sfumato amaro make for a delicious but not-too-rich drink. The Prosecco adds a bit of sparkle and balances everything out.

Ingredients:

1 ounce aged rum
3 ounces Coppola Diamond Collection Prosecco
½ ounce mulling spice simple syrup
½ ounce amaro Sfumato Rabarbaro
½ ounce fresh lemon juice
Garnish: clove-studded orange peel

Directions:

Measure ingredients, except Prosecco, and add into a shaker tin.
Add ice and shake vigorously for five seconds.
Strain over ice into a Collins glass and top with Prosecco.
Garnish with an orange peel studded with cloves.

Ingredients for Mulling Spice Syrup:

Peel of 1 orange
8 cloves
2 star anise
1 cinnamon stick
½ nutmeg (roughly chopped)

Directions for Mulling Spice Syrup:

Bring 1 cup water and 1 cup sugar to a boil until sugar is melted.
Add ingredients, bring to a simmer for five minutes.
Cut the heat and cover to steep for 20 minutes.
Strain off ingredients, let cool, and add to the cocktail.

Be sure to have a safe and happy holiday season wherever you’re celebrating. Next order of business? Add some Diamond Collection Prosecco to your holiday table, make some delicious cocktails, and stretch out on that couch in your coziest loungewear after all that celebrating. You earned it.

This article is sponsored by Francis Ford Coppola Prosecco.

The article 5 Sparkling Holiday Cocktails Featuring Francis Ford Coppola Winery’s Diamond Collection Prosecco appeared first on VinePair.

The VinePair Podcast: The Craftsmanship of Côtes du Rhône Wines and Comté Cheese

VinePair Staff — Wed, 06 Dec 2023 10:30:00 +0000

Welcome to the luscious world of Côtes du Rhône wines and Comté cheese. It’s a place where generational knowledge reigns supreme, respect for the environment is paramount, and food and wine are taken very, very seriously.

The practice of making Comté and Côtes du Rhône is a celebration of human ingenuity, one that dates back thousands of years. The production of Comté in France’s mountainous Jura region dates back to the Neolithic period, and Latin texts reference that Jura cheese was enjoyed in ancient Rome. Similarly, wine production in the Côtes du Rhône dates back at least 2,000 years when Greeks and Romans settled the area. Today, these two products are responsible for nearly 70,000 jobs in France.

Comté can be a delightful cheese for the seemingly simple pairing of a piece of Comté with a glass of Côtes du Rhône — many options exist depending on the Comté. In culinary preparation, from quiche to grilled cheese to noodle dishes, there’s a lovely Côtes du Rhône to pair with each of these dishes made with Comté.

On today’s episode of the “VinePair Podcast,” Zach is once again joined by dairy farmer Jean-François Marmier and winemaker Raphael Pommier to discuss the interconnected legacies of Comté cheese and Côtes du Rhône wine.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) and do not necessarily reflect those of the European Union or FranceAgriMER. Neither the European Union nor the granting authority can be held responsible for them.

This podcast is sponsored by Comté x Côtes du Rhône.

The article The VinePair Podcast: The Craftsmanship of Côtes du Rhône Wines and Comté Cheese appeared first on VinePair.

The 2024 Charleston Wine + Food Festival Returns With Elevated Bubbles and Bites

Asia Ewart — Wed, 06 Dec 2023 10:00:39 +0000

Nearly two decades have passed since the first Charleston Wine + Food festival kicked off in South Carolina in 2005. Nineteen years and hundreds of popped bottles later, the 2024 iteration of the annual celebration, like the wine and spirits served to attendees every year, has only improved with age.

The 2024 gathering will take place next spring from March 6 to 10, building on what made the 2023 fête the place to enjoy high-quality Lowcountry fare and introducing new and additional ways for guests to have their wine and sip it, too.

What Makes Charleston Wine + Food a Coveted Culinary Destination?

Charleston Wine + Food was founded to shine a spotlight on the fact that the American South — specifically the Lowcountry of South Carolina — has a lot to offer in the realm of luxury dining and drinking experiences. The organization’s mission statement proudly boasts that the festival was created to “celebrate, educate, enrich, and promote the Lowcountry’s diverse culinary + hospitality community through world-class experiences.”

Though not every chef, sommelier, brewer, and winemaker who breaks bread at Charleston Wine + Food is a South Carolina native, the Lowcountry is dutifully represented, and the others appreciate the recognition the state has carved out for itself in the food and drink realm. That appreciation culminates in the festival’s Culinary Village, a creative playground of diverse flavors and community.

Located at North Charleston’s Riverfront Park, sitting pretty by the water’s edge, the Culinary Village invites guests to sip, savor, and play during the last three days of the festival (single-day and weekend tickets are available). Guests looking to wine and dine at the Culinary Village get to do so in style for four hours. They can indulge in cuisine from local chefs, have their pick of beers, wines, cocktails, and non-ABV beverages, dance along to a silent disco, shop the wares of local artists and authors, consider larger dishes for purchase, watch cooking competitions, and enjoy comedy sets on a demo stage.

And to keep the day hassle-free, getting to and from the Culinary Village is made easier thanks to a dedicated shuttle service, available for $35, between downtown and Riverfront Park. Outside the Culinary Village, festival attendees have their pick of Brunches + Lunches, Beverage Workshops, live music, and some new offerings that already promise 2024 will be the best festival yet.

What Can Attendees Expect at the 2024 Charleston Wine + Food Festival?

For the first time since the festival’s inception, sobriety will play a key role in offerings to attendees. A dedicated zone for non-alcoholic drinks at the Culinary Village, dubbed the Zero Proof Garden, will be available for those who choose to pass on imbibing. The rise of mocktails and non-alcoholic cocktails at bars and restaurants has been substantial over the last few years, showing that alcohol isn’t the only way to have a great time at the festival.

For guests who do feel like imbibing, the return of the Rosé Garden will be a welcoming surprise. Not to forget the countless bars, tents, and dedicated beverage stations highlighting the top wine, spirits, and beverage talent from around the world.

For guests who want to live just a bit more lavishly, they can do so with the Culinary Village’s CV Pass, available not just as a single-day and weekend option but also as a Weekend PLUS+ option. Being a CV VIP gets you everything included in general admission, plus add-ons like one-hour early access to the Culinary Village, an exclusive lounge with food samples, a complimentary bar experience with mixologists, a complimentary round-trip shuttle from downtown Charleston, and more.

Between the Culinary Village, Bar Takeovers, Signature Dinners, and Brunches + Lunches, the number of wine offerings available has increased since last year’s festival.

Guests get to step into the shoes of a beverage expert during the 2024 Beverage Workshops, which will feature in-depth presentations like VinePair’s Gin from Around the World, The New Face of American Wine, and The Next Wave of Craft Whiskey.

Signature Events, next to the Culinary Village, remains one of Charleston Wine + Food’s most enticing offerings, allowing guests this year to indulge in Spanish tapas, wine, and sangria or to sip whiskey and kick back with BBQ done the Lowcountry way or slurp on freshly shucked oysters while also enjoying your favorite beer, wine, or spirit.

Tickets are now on sale for the 2024 Charleston Wine + Food Festival. For more information, visit the festival website.

This article is sponsored by the Charleston Wine + Food Festival.

The article The 2024 Charleston Wine + Food Festival Returns With Elevated Bubbles and Bites appeared first on VinePair.

AI Correctly Identifies Bordeaux Wine Chateaus, But Does This Prove Terroir Is Real?

Hannah Staab — Tue, 05 Dec 2023 19:22:06 +0000

A study published on Tuesday in the journal Nature Communications Chemistry revealed that a new algorithm was able to correctly identify which chateau red Bordeaux wines were from with 100 percent accuracy by analyzing their chemical profiles. This research has implications for both determining the quality of a wine as well as its authenticity, with a potential application for detecting wine fraud.

The study was conducted by Alexandre Pouget at the University of Geneva, Switzerland, where he and his colleagues used machine learning to analyze the chemical composition of 80 red wines, from vintages ranging from 1990 to 2007 from seven estates in Bordeaux.

“We were interested in finding out whether there is a chemical signature that is specific to each of those chateaux that’s independent of vintage,” Pouget said to NewScientist. “Meaning one estate’s wines would have a very similar chemical profile, and therefore taste, year after year.”

Each wine was vaporized and separated into its chemical components, which resulted in a gas chromatogram — essentially the wine’s chemical fingerprint. The team used 73 of these chromatograms to train the machine-learning algorithm, and then gave the system information on the estate and vintage those wines were from. They then tested the algorithm on the seven remaining wines 50 times each, alternating their order. The algorithm correctly guessed which chateaux the wines were from 100 percent of the time, and was 50 percent accurate at guessing the wines’ vintages.

Even more impressive: the algorithm could also successfully determine which estate the wine was from with only five percent of the chromatogram data, using portions of the data that didn’t present any notable peaks or differences discernible to the human eye.

“This shows that a wine’s unique taste and feel in the mouth doesn’t depend on a handful of key molecules, but rather on the overall concentration of many, many molecules,” Pouget told NewScientist.

The program also accurately grouped wines near each other that are from similar areas of Bordeaux. (For example, it clustered wines from the right bank, including Pomerol and St. Emilion, separate from the left bank estates.) This finding validates the claims of many wine aficionados that wine can express a certain sense of place. The validity of “terroir” and its effect on wine’s flavor is often brought into question, but this study strongly suggests that wines do have different properties depending on where they come from. That said, it would be interesting to see this study replicated in a region like Burgundy, where wines are made with one varietal instead of blends, meaning the only variables would be vineyard site and producer.

This technology could also be applied to detecting fraudulent wines. This research was conducted with some of the top houses of Bordeaux that are often imitated and sold as fakes. With the accuracy of this algorithm, there’s hope it could one day be used to l suss out imposter wines and prevent rampant fraud.

The article AI Correctly Identifies Bordeaux Wine Chateaus, But Does This Prove Terroir Is Real? appeared first on VinePair.

How London Claimed the Global Cocktail Crown

Brad Japhe — Tue, 05 Dec 2023 14:00:34 +0000

As integral as the cocktail is to contemporary culture, it’s surprising to learn that its exact origins are still subject to much debate. Many archivists point to an 1806 news column out of Hudson, N.Y., explicitly defining the term as a “a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.” But long before the wording was coined, the concept of a mixed drink was widely embraced in British punch houses throughout the 18th century.

Scholars may never form a consensus on where the cocktail was invented. There is little debate, however, as to where it was perfected. Those geographic boundaries lie squarely within London. Today the city honors this liquid legacy by proudly donning the crown of world’s best cocktail destination. The journey to the top has not been without its ups and downs.

A 160-Year Heritage

“Only after working in London was Jerry Thomas inspired to write ‘The Bartender’s Guide,’ the first book to contain cocktail recipes,” explains Jared Brown, cocktail historian and master distiller at Sipsmith Gin. “He included many recipes he discovered while here.”

Even before Thomas’s tome hit shelves in 1862, the British capital was already an aspirational destination for bartenders, according to Brown. The skillset initially developed out of dire necessity. During the “Gin Craze” of the mid-1700s, some 15,000 sipping shops sprang up across the city. The great majority of them were serving spirits of questionable quality. It was up to merchants to subterfuge the swill with whatever additives they could get their hands on. The more elaborate the disguise, the more clientele they could attract.

And as the British Empire expanded, so too did international importation. Rums began arriving from the New World, joining French brandies, fortified wines of Spain and Portugal, and Irish whiskeys already lining London backbars. In other words, bartenders here had a wide array of ingredients with which to craft their creations. Customers, in turn, could now lay claim to worldliness, simply by spending more time with their local publican. The act of imbibing, then, assumed a more aristocratic veneer.

“The drinking class in the U.K. has always been held to a high level of decorum, and has brought civility and elegance to bars and even the drinks,” Brown says. “The Martini found its black tie image here versus, for example, its green apple identity in Los Angeles. When cocktails lost to wine and craft beers in the 1980s, London hotel and restaurant bars remained entrenched in tradition.”

The city served it in spades, leaning into the folklore of its most iconic venues, like the American Bar at the Savoy Hotel and Dukes in Mayfair. At the former, the memory of homegrown talent such as Harry Craddock and Ada Coleman was enshrined by a new generation of masters. At the latter, Salvatore Calabrese launched a drinks program devoted to recreating liquid history. Preservation of the past sustained the local scene even as cocktails faced an uncertain future on the global stage.

Tradition-Tweaking-On-Thames

Of course, with the birth of the modern cocktail revival — beginning in the late ‘90s — those fortunes changed quite considerably. But the nascent movement favored innovation, more so than traditionalism. And it was taking off in places far beyond British borders. Namely: New York, San Francisco, Portland, and Paris. To keep up, even the most staunchly conservative drinking parlors had to pivot to incorporate playfulness. They found an audience that was instantly receptive.

“English people are especially inclined to be adventurous,” says Alessandro Palazzi, who has been playing to their preferences since 1975. “About 25 years ago I started making a white truffle Martini at Dukes. If I had done that in Italy, they would have thrown me in the sea, hoping that the sharks eat me!”

While the scene benefits from a perpetual openness on the consumer side of the stick, the biggest boon for experimentation comes from behind the bar.

“Although other cities have interesting cultural mixes, London layers together more variety in such a seamless way,” says Noel Venning of Three Sheets bar in Dalston. “This has led to a much richer food and drink scene, and one which owes so much to the people that have brought their brilliance to the mix. As a result, you have such a complexity that gives confidence to people investing and pushing things further.”

“London is a multicultural hub that welcomes creativity, connections, and innovation. It’s impossible not to be inspired by the diversity of influences and the endless opportunities that the city offers to those people who seek to express themselves.”

When it comes to beverage specifically, London has worked hard to leverage its international standing to attract top talent. In 2010, it became the first place on Earth to launch its own dedicated Cocktail Week. The 10-day-long confab, which now occurs annually in mid-October, cemented the city’s status at the vanguard of drinks culture. Two years later, it hosted the inaugural event for World’s 50 Best Bars. Since that time, the city has never failed to land at least one of its bars in the top three of the annual ranking (there have only been four instances when a London bar didn’t take home the top spot).

The age of innovation accelerated into high gear in 2014 with the debut of Dandelyan along the South Bank of the River Thames. There, head bartender Ryan Chetiyawardana helped normalize the concept of a cocktail lab. He incorporated clarified additives, nitrogenated produce, and other components that seemed more like leftovers from a science experiment than ingredients in a mixed drink. Today he continues to push the envelope at the reconceptualized Mr. Lyan, inside the same space.

His efforts are now echoed by Remy Savage and co. at A Bar With Shapes for A Name. The drinks are inspired as much by art as they are by flavor profile. But execution never takes a backseat to presentation. Monica Berg and Alex Kratena of Tayēr + Elementary encourage their guests to step outside the bounds of familiar without having to use fancy scientific tech. Everything is craft by hand, at the center of the bar. And at Kwānt — newly reopened in Mayfair — Eric Lorincz fuses classical with modern, delivering billowing clouds of smoked hickory atop carbonated sherry preparations.

“The inclusivity of our bar culture is like no other I have witnessed. We’re the best cocktail city in the world because it is a community, a family.”

“London is a multicultural hub that welcomes creativity, connections, and innovation,” says Ago Perrone, director of mixology at the award-winning Connaught Bar. “It’s impossible not to be inspired by the diversity of influences and the endless opportunities that the city offers to those people who seek to express themselves.”

A Rich Tapestry of Tastemakers

So many of the talented folks pushing things forward are bartenders who arrived from beyond the English Channel. But Perrone — who himself is an Italian immigrant — doesn’t seem too worried that the self-inflicted barrier of Brexit is affecting the city’s status as top tastemaker.

For now, that belief is backed up by a battery of exciting openings across the landscape. At Nipperkin in Mayfair, bartender Giuseppe Destefano is heading up one of the most exciting new drinks programs anywhere. A zero-waste ethos is implemented by working leftovers from the upstairs kitchen into a number of infusions and distillates, which work their way into drinks in the subterranean drinking parlor. Other notable additions include the whisky-centric Dram Bar in Soho, as well as Paloma, with its agave and rum-focused offerings.

“The diversity of bars within London is amazing, there is a place for everyone,” says Sophie Bratt, who manages the bar at the Nobu Hotel in Portman Square. “The inclusivity of our bar culture is like no other I have witnessed. We’re the best cocktail city in the world because it is a community, a family.”

It is everything, everywhere, all at once. You can imbibe centuries worth of history, unfettered. Or you can absorb the avant-garde, as you wish. A diverse array of talent from across the globe is here, drawing from a broad spectrum of styles, pouring it all in a multitude of environments. And it’s all accessible in equal measure. Just like the commendable combination of spirit, sugar, water and bitters you’ll find at any of these venues, the supremacy of London’s drink scene all boils down to balance.

But if you’re an avid drinker simply surfacing for a visit, be forewarned: You might never want to leave. “My fate was determined back in 1996, when Peter Dorelli at the Savoy made me the best Martini of my life,” recalls Brown. “I knew then I would one day live in the U.K. And while I travel the world enjoying great cocktails, I am always happy to return home once again.”

The article How London Claimed the Global Cocktail Crown appeared first on VinePair.

The 7 Best Tequilas to Gift This Holiday (2023)

Olivia White — Tue, 05 Dec 2023 13:30:08 +0000

In case you haven’t heard, tequila is hot right now — so hot that it’s on track to overtake vodka in on-premise popularity. So, if you have an agave lover in your life, there’s never been a better time to surprise them with a bottle that will knock their socks off. Still, with the ever-growing hoard of celebrity launches, old-school brands, and newcomers on shelves today, narrowing down the best bottle to gift can be tough. That’s why we picked out the seven best choices for gift-giving.

From budget-friendly picks to splurges for those special to you, this is the ultimate list for the best tequilas to gift this holiday season.

Best budget tequila: Mi Campo Blanco
Best splurge tequila: Destileria Santanera Tahona Blanco
Best tequila for beginners: Teremana Small Batch Blanco
Best tequila for agave geeks: G4 Tequila Blanco de Madera
Best tequila for cocktail lovers: Gran Centenario Plata
Best tequila to impress: Patrón El Alto Tequila Reposado
Best high-ABV tequila: Tequila Tapatio Blanco 110

Best Budget Tequila

Mi Campo Blanco

Aged for three weeks in used French oak barrels, Mi Campo Blanco is uncommon as far as blancos go, making it a great expression to give to someone looking to further experiment in the agave arena. Rich and deep, the blanco is great for sipping on its own, but it also really shines in cocktails. And at just $24, it’s the perfect pick for big-batch Margaritas.

Average Price: $24
Rating: 90

Best Splurge Tequila

Destileria Santanera Tahona Blanco

Looking to impress with a big buy this season? Look no further than Destileria Santanera’s Tahona Blanco. As its name suggests, the expression is made using the tahona process, a traditional method of tequila production in which volcanic stone is used to crush Blue Weber agave and extract its juices for distillation. The process is known for producing slightly smoother and sweeter profiles, and its results can be tasted here. Bottled at 41 percent ABV, this blanco carries a luscious mouthfeel and notes of agave and black pepper that make it versatile enough for sipping neat, over ice, or in a cocktail.

Average Price: $106
Rating: 94

Best Tequila for Beginners

Teremana Small Batch Blanco

Teremana Small Batch Blanco is an ideal starting point for those just dipping their toes into the world of agave spirits. Launched by Dwayne “The Rock” Johnson in March 2020, the brand kicked off its portfolio with a blanco and a reposado. The former delivers approachable aromas of pineapple, pepper, and vegetal agave with a fruit-forward palate.

Average Price: $31
Rating: 92

Best Tequila for Agave Geeks

G4 Tequila Blanco de Madera

Bottled at 45 percent ABV, G4 Tequila Blanco de Madera is a stunning selection for the tequila-heads in your life. Fermented using wooden vats — a departure from G4’s typical fermentation in stainless steel — this tequila teems with earthy and vegetal notes sure to please agave aficionados. If you come across this bottle, be sure to snag it.

Average Price: $60
Rating: 95

Best Tequila for Cocktail Lovers

Gran Centenario Plata

Not only does Gran Centenario Plata deliver flavors suited for shaking into a Paloma or topping off with Topo Chico for a Ranch Water, but its bottle is also beautiful enough to take center stage on your giftee’s bar cart. The tequila, which is blended in French Limousin oak barrels, brims with bright, citrusy agave notes.

Average Price: $28
Rating: 90

Best Tequila to Impress

Patrón El Alto Tequila Reposado

If you really like someone — and we mean really like them — consider splurging on Patrón’s El Alto Tequila Reposado, one of the newer additions to the beloved brand’s lineup. While the name may suggest this tequila is another reposado, it’s actually a blend of reposado, añejo, and extra añejo distillates, resulting in a luscious spirit with a seductive flavor profile. With green agave on the nose and palate that’s rounded out by vanilla oak, El Alto is definitely an investment, but it’s certain to earn you some favor this holiday season.

Average Price: $200
Rating: 93

Best High-ABV Tequila

Tequila Tapatio Blanco 110

When it comes to high-ABV tequilas, Tequila Tapatio Blanco 110 is the gold standard. Bottled at 110 proof, or 55 percent ABV, Tapatio Blanco 110 maintains the highest legal alcohol content for the tequila category but still doesn’t singe the taste buds. Instead, it delivers fresh agave and minty aromas before washing the plate with notes of vegetal agave, cinnamon, and a splash of citrus.

Average Price: $70
Rating: 92

The article The 7 Best Tequilas to Gift This Holiday (2023) appeared first on VinePair.

Sun, Surf, and Sparkling: How Pata Airaudi California-fied Sapere Wines

Hannah Staab — Tue, 05 Dec 2023 13:00:57 +0000

Pata and David Airaudi loved drinking sparkling wines, but didn’t feel connected to the brands available on the market. So in 2012, the California-based married couple set out to craft their own bubbly, incorporating classic Champagne traditions with their West Coast philosophy. The result was Sapere, a sparkling wine that’s distinctly Californian.

Pata has always loved surfing and spending time in the Golden State sun, and it’s evident that she applies her passion and respect for the land into making Sapere wines. The brand’s website greets you with the duo’s ethos: “To make wine is to make a pledge with the earth, to accept that at best we may briefly align with all that nature endows and capture a moment, as nature moves on unconcerned.” By paying attention to the region’s climate and biodiversity, Sapere crafts terroir-driven sparkling wines with minimal intervention.

We spoke with Pata to learn more about her approach to making the environmentally driven, bright, and bubbly Sapere wines. Read on to learn more about the inspiration behind the brand as well as its future.

1. What inspired you to create Sapere Wines?

I have an eclectic crew of family and friends in L.A. — musicians, artists, entrepreneurs from all walks of life — and we found ourselves drinking more and more sparkling wines and rosés. But nothing spoke to us, flavor profile or brand-wise, and this was 2010, so pre-rosé boom. We had a couple of Napa-based friends, so we decided to make a wine that fit what we were looking for ourselves.

2. Why sparkling wines?

Who doesn’t love bubbles? You can’t help but smile when you say bubbles. Honestly, I didn’t really know about sparkling wines, as it wasn’t in my or my family and friend’s world, but the more I tried them, the more obsessed I became. It was grower Champagnes that really inspired me. They’re still hard to find in the U.S., but back then, it was nearly impossible. I would stumble on these wonderfully vibrant and creative sparkling wines that tasted nothing like the traditional Champagne. It made me realize the same innovative spirit could be applied to bubbles in California.

3. You worked apprenticeships in Tuscany and France. Did this influence your winemaking style?

Absolutely. There’s so much knowledge there, so when the opportunity allows, I learn what I can and try to apply the principles here in California. I say “principles” since too many wines try to copy what’s done there, but you can’t copy climate and soil and history. I feel having studied in the field as opposed to the classroom works best for me, as it has given me the freedom to think outside the box. I would really like to go to study in Georgia as they have thousands of more years of history in winemaking than Western Europe. Could you imagine Sapere Saperavi bubbles?

4. Why was it important for you to take a no-additives approach to the wines?

Additives just don’t make sense. It doesn’t help the wine, but it does hurt the body, so why? My goal is to make great wines that people love while they are drinking them, the next morning, and 40 years later.

5. How does your connection with nature influence Sapere Wines?

Wine is agriculture. We dress it up pretty, but we grow fruit in the dirt. And in that process, nature is your partner. [From] crushed rocks from billions of years ago and a cloud formation from last week, we are reliant on things much bigger than us. You have to respect it and carry that respect through the whole of the journey.

6. You’re also a surfer. Do you find any commonalities between surfing and winemaking?

I only surf when it’s warm and I’m on vacation, so these days that’s far and few! But being based in Venice, most of the crew are surfers. Both [surfing and making wine] are about harmony with nature, not being afraid to fall down and get back up, and ultimately being reminded by the earth that as much as you try, you are not in control! Shout out to Ebony Beach Club, Color the Water, Yoniswell Crew, and SoFly Surf School — all wonderful surf collectives that are all about bringing more diversity to the surfing community.

7. What is your goal for the future of Sapere?

We want to include a whole new generation of wine drinkers into world-class bubbles. There’s such a misplaced desire to copy Champagne and the Old-World euro luxury that goes with it, but that’s not us, that’s not the true story of bubbles. We want to expand the story.

The article Sun, Surf, and Sparkling: How Pata Airaudi California-fied Sapere Wines appeared first on VinePair.

The VinePair Podcast: Has Hospitality Changed Since Covid?

VinePair Staff — Tue, 05 Dec 2023 12:00:53 +0000

This episode of “The VinePair Podcast” is sponsored by The Prisoner Wine Company. You’ll find everything you need to cross off your gifting list at The Prisoner Wine Company’s website. From stocking stuffers to gift sets, bar tools, and show stoppers, give the gift of premium California wine this holiday season. Head to theprisonerwinecompany.com to shop now, and order by Dec. 14 to receive in time for the holidays.

Since 2020, there has been a palpable shift in how service plays into the overall dining-out experience. It’s tough to pin down exactly what is going on, but as the VinePair Podcast team suggests, it’s more of a vibes thing. Carrying that vibe? The fact that servers are now generally less attentive and friendly than they used to be.

There’s also the social media of it all. These days, over 55 percent of Gen Z gets their news from TikTok, and food critics have started falling behind social media influencers as the tastemakers in the restaurant world. As such, having an “Instagrammable” spectacle of a dish on a menu is worth its weight in gold, while receiving a glowing review from a well-respected publication becomes increasingly irrelevant. It should come as no surprise that building hype and the potential for internet virality are taking priority over stellar service. After all, an engaging experience with a server won’t harness many views on TikTok, but a carbonara served tableside in a flaming cheese wheel certainly will.

Today on the “VinePair Podcast,” Adam, Joanna, and Zach debate whether or not restaurant and bar hospitality has changed since Covid. Could the increasing importance of TikTok and Instagram be driving a new type of customer engagement, or has attrition in the workforce since the pandemic had a lasting impact? Tune in for more.

Zach is drinking: Brooks Wine Sparkling Riesling
Joanna is drinking: Vodka Martini with Tequila
Adam is drinking: Hoste Cocktails Gold Fashioned

Listen Online

The article The VinePair Podcast: Has Hospitality Changed Since Covid? appeared first on VinePair.

How Rabbit Hole Distillery Is Redefining American Whiskey Through Passion and Ingenuity

Anna Maria Giambanco DiPietro — Tue, 05 Dec 2023 11:30:32 +0000

Commitment and innovation are two words that immediately spring to mind when it comes to Louisville, Ky.’s Rabbit Hole Distillery. With a relentless commitment to crafting original expressions of whiskey, founder Kaveh Zamanian’s determination to challenge the status quo and offer a new vision of what authentic premium American whiskey can be has yielded a company with over a decade under its belt — with no signs of slowing down.

From a steadfast commitment to reducing its carbon footprint to partnering with well-respected cooperages and small-batch grain suppliers, Rabbit Hole honors the past while putting its own unique spin on things. From its four-grain, high-rye, and sherry cask-finished bourbon to its Bespoke Gin (finished in Kentucky rye barrels) and Liddel Vodka (which is filtered through Kentucky limestone), this distillery has built a reputation for a focus on quality and innovation that truly sets it apart.

Yes, Rabbit Hole is breaking proverbial molds left and right, but with a deep respect for Kentucky’s storied whiskey-making traditions and culture.

Individuality and Excellence With No Shortcuts

Rabbit Hole works with one-of-a-kind recipes using mash bills (a mix of grains used to create whiskey) that have garnered a groundswell in the industry, inspiring bourbon drinkers to learn more about America’s native spirit. “Bourbon is meant to be enjoyed, with no exclusivity as to how. Let it serve as a reminder to be unapologetically yourself,” Zamanian says. “Meant to be served and sipped on however you’d like without outside opinion. Don’t let anyone tell you how to have your bourbon.”

Kaveh was drawn to bourbon by the creative possibilities within its defined parameters. His mantra, “Bourbon is 51 percent corn and 49 percent possibility,” emphasizes the opportunity for innovation in the remaining 49 percent of the mash bill, blending strict bourbon standards with imaginative flavor exploration.

Rabbit Hole’s bourbons are comprised of 30 percent malted grains, which bring out unique and complex flavors, from butterscotch and citrus to black tea and brown sugar. The distillery takes extra care to malt all the secondary grains to maximize their depth, yielding flavor profiles of distinction.

The spirits are coaxed from high-caliber raw components and then carefully aged under their collective team’s watchful eyes. Never chill-filtered (a commonly used process that causes significant loss of flavor), Rabbit Hole’s approach certainly sets it apart from many big bourbon brands. This method brings out the robust, earthy, rich, creamy, umami flavors that passionate bourbon lovers enjoy.

Additionally, its whiskeys are 110 proof at barrel entry, which imparts a rich mouthfeel and more robust flavors. This technique means a lower yield, but Rabbit Hole is more concerned with creating memorable flavor profiles than having a high yield.

Rabbit Hole’s partners at Kelvin Cooperage craft some of the finest barrels in the business, taking the time to carefully produce sturdy American oak vessels that hold and season Rabbit Hole’s signature whiskeys. All bourbon is required to be aged in new, charred American oak barrels. In addition to charring, they slowly hand toast their barrels over natural wood-fired flames — think about toasting a marshmallow. A meticulous approach that takes upwards of 20 minutes per barrel, it releases caramelized sugars from deep within the oak’s fibers. The result? Nuanced flavors amalgamate with the unique distillate during the aging process, unparalleled flavor, and complexity.

This takes time, but it’s an integral part of crafting premium spirits that absorb the elegant subtleties imparted by the charred and toasted wooden slats. Once the bourbon reaches maturity, it’s carefully harvested in small batches of no more than 15 barrels to create Rabbit Hole’s premium whiskey. Since there is no legal definition of how many barrels constitute a “small batch,” Rabbit Hole is purposeful in defining its approach as an “extreme small batch.” This graceful alchemy of distillate and wood merges to create something great — together.

The diverse range of grain makeups, culinary approach, barrel toasting and charring, aging methods, and approach to distillation, are all guided by Rabbit Hole’s principles: No shortcuts, no compromise, nothing left to chance. This philosophy contributes to a line of products that are redefining the standard of American whiskey, bringing a fresh and truly innovative approach to whiskey making.

Whether you’re one to sip your spirits neat, on the rocks, or in a craft cocktail, Rabbit Hole’s Cavehill, Heigold, or Dareringer Bourbons and Boxergrail Rye Whiskey are created with the utmost care and dedication to excellence. They also produce a Founder’s Collection limited-edition series of elegantly packaged bottles — excellent gifts for even the most discerning whiskey lover on your list.

A Grain-to-Glass Legacy

Building a legacy is tantamount to Zamanian, his family, and Rabbit Hole’s ethos, and sustainability is a huge part of that endeavor. From where the grain is sourced to the facilities and what happens to the waste (it goes to local cattle farmers to provide a protein-rich diet at no cost to the farmers), Rabbit Hole cares.

Once grain arrives, the state-of-the-art distillery takes advantage of gravity, eliminating the need for pumps and electricity during this process. The building’s interior features an inverted butterfly design, which collects and recirculates the air, and the metal used in the atrium was locally sourced. The stunning exterior was created using locally sourced wood, which screens and minimizes radiant heat, and the cooker and copper still generate enough heat to warm the entire building, eliminating the need for a heating system.

Recently, Rabbit Hole Distillery was awarded the Environmental Protection Agency’s ENERGY STAR® certification. This places Rabbit Hole among the first-ever distilleries (one of only eight) to receive the certification, placing it in the top 25 percent of U.S. facilities for energy efficiency and performance.

The structure itself is an expression of Rabbit Hole’s commitment to full transparency. From sourcing exceptional ingredients and supplies to production methods, it’s all in plain view for guests to see. Rabbit Hole’s signature style is what makes it exceptional.

Bringing People Together

Since 2012, Zamanian has dedicated his life to honoring bourbon’s traditions while expanding its horizons through creativity. Rabbit Hole is a collective working toward one goal: making great whiskey. In 2022, Kaveh was inducted to the Kentucky Bourbon Hall of Fame’s 20th anniversary class, cementing his place among industry pioneers and visionaries.

In addition to savoring these spirits at home, you can book a tour of the Louisville facility; it’s truly an homage to the art and science of whiskey making. Heralded as “the architectural icon of the Kentucky Bourbon Trail,” it also houses an extensive art collection and a luxury event space.

Louisville’s vibrant community and collaborative energy are part of the terroir of Rabbit Hole’s line of spirits. Responsible, passionate, efficient, and mindful of the environmental impact — the legacy is in barrels of spirits that are yet to come of age, waiting to be fully realized. Rabbit Hole invites you to partake in the journey, one sip at a time.

This article is sponsored by Rabbit Hole.

The article How Rabbit Hole Distillery Is Redefining American Whiskey Through Passion and Ingenuity appeared first on VinePair.

Meet the 3 Best Wines to Gift, Host, and Toast With This Season

Erica Landis — Tue, 05 Dec 2023 11:00:26 +0000

We’ve got the holidays down to a science: Research shows that nearly 70 percent of wine consumers have enjoyed at least one of these three varietals — Cabernet Sauvignon, Pinot Noir, and Chardonnay — in the last three months.

We’ve selected three palate-pleasing wines from California that absolutely nail gift-giving, hosting, and toasting: the light, bright 2021 William Hill California Chardonnay; the medium-bodied, silky 2022 Hahn Founder’s Pinot Noir; and the full-bodied, food-friendly champion 2019 Franciscan Monterey County Cabernet Sauvignon. Having all three covers the light-to-dark wine taste spectrum and gives you great wines to have on hand for the season.

Gifting

Think White Elephant party, a last-minute gingerbread house decorating contest, or ready-to-go hostess gifts. No matter what festivities are in store for you, these three crowd-pleasing styles check all the boxes so you can be confident when giving them as a gift — all you have to do is add ribbon.

If you’re looking to impress, craft a custom gift basket including all three: Franciscan Estate Cabernet Sauvignon, Hahn Pinot Noir, and William Hill Estate Chardonnay. Add some light snacks, a wine opener, and a nice set of stemmed wine glasses for an instantly elegant gift. With such sought-after varieties all in one place, it’s a gift that keeps giving long after it’s unwrapped.

Hosting

It’s your time to shine. Whether holiday entertaining looks more like bejeweled formal affairs or afternoon football games, this trio of wines speaks to different palates. For the lover of big, bold red wines, there’s Franciscan Estate California Cabernet Sauvignon. This wine was expertly crafted to pair beautifully with an array of food. It’s equally at home with Black Angus burgers charred on the grill, miniature grilled cheeses, cranberry sauce-drizzled finger sandwiches, and much more.

The spiciest of the trio, Hahn Pinot Noir is lighter bodied than the Cabernet Sauvignon and brimming with rich notes of crushed blackberry and bing cherry alongside hints of vanilla and a little earthy allspice. Serve this Pinot Noir alongside spice-rubbed ribeye, a hearty winter stew, or, for those brave enough to admit liking it, fruitcake.

For white wine fans, William Hill Estate Chardonnay is guaranteed to wow with aromas of fresh-baked brioche and toasted caramel. Layers of apple and pear and a zip of lemon zest brighten the palate. Hollow out a bread bowl and fill it with crab dip or serve it alongside crab cakes. This Chardonnay’s creamy, buttery texture and accents of lemon blend seamlessly with mini cheesecakes as well.

Make entertaining even easier by setting out all three wines next to a charcuterie board. For the Cabernet Sauvignon, cuts of salami and berry-accented Gouda make perfect complements. Meanwhile, Gruyère and toasted almonds highlight the dark fruit notes in the Pinot Noir. Paper-thin prosciutto and creamy apple and honey-topped Brie bring out the Chardonnay’s balanced acidity and hints of tropical fruit.

Toasting

You’ve gifted and hosted, and now you’re ready to toast! It’s New Year’s Eve, and who wants to cook? Get global takeout with your trio — assuming you’ve saved some for yourself. From creamy Italian fare to spicy Thai, these three wines are up for any dish.

When it comes to blackened Cajun salmon, jerk chicken, pulled pork nachos, and savory stuffed mushrooms, the Hahn Pinot Noir is an effortless choice. With earthy undertones, this Pinot Noir loves anything with mushrooms and spice. Franciscan Estate Cabernet Sauvignon or Hahn Pinot Noir pair equally well with appetizers like Asiago meatballs or prosciutto-mozzarella pinwheels. For the white wine enthusiast, the balance of bright fruit and light oak notes in the William Hill Estate Chardonnay adds the perfect levity to even the most flavorful cuisines, like Indian or Thai.

Here’s to having your best, most prepared holiday season ever. With this trio of wines, gifts, get-togethers, and dinner parties are covered for this extended holiday season. The next time you look at your social calendar and gift list, breathe a sigh of relief. William Hill Estate, Hahn, and Franciscan Estate have got it in the (gift) bag. Order these wines online at thebarrelroom.com, and don’t forget to pick up a few bottles for yourself.

This article is sponsored by William Hill Estate, Hahn Family Wines, and Franciscan Estate.

The article Meet the 3 Best Wines to Gift, Host, and Toast With This Season appeared first on VinePair.

Is Trying a Classic Cocktail Where It Was Created Actually Worth It?

Aaron Goldfarb — Mon, 04 Dec 2023 14:00:02 +0000

When you check into the Caribe Hilton in San Juan, Puerto Rico, there’s no ignoring the fact that you’re on the alleged site of the Piña Colada’s creation.

Just off to the side of the outdoor check-in desk, a large wall display salutes the hotel’s former bartender, Ramón “Monchito” Marrero, and tells the story of him supposedly creating the Piña Colada in 1954 on the very site.

Nearby, in the lobby’s hotel bar, known as the Caribar, a bartender tells me he blends up “more Piña Coladas than I can count,” though he eventually admits the figure to be in the hundreds every day.

In addition to that, the bar has taken to making Piña Colada variants for those who want to vibe on the iconic drink at its source, but aren’t necessarily into consuming a beach-body-wrecking calorie bomb of coconut cream, pineapple juice, and rum. There’s an Old Fashioned take on the Piña Colada, made with a pineapple simple syrup, as well as a spritz riff topped with Champagne. (There’s also a Piña Colada Martini and tequila-based Patrón Colada on the extended Colada menu.)

In this era of cocktail tourism, the Caribe really leans into being the birthplace of the Piña Colada — even if The New York Times talked of “Cuba’s pina colada (rum, pineapple and coconut milk) four years before that 1954 creation date, and Barrachina, another San Juan bar, has a plaque claiming it is actually responsible for it. Whatever the case, the drinks are all pretty darn good at the Caribe, especially the “Original Piña Colada” as it’s labeled on the menu.

Was it the best Piña Colada I’d ever had in my life, though? Eh, probably not. Back home in urban Brooklyn, I favor a version from Long Island Bar that’s served smooth as silk straight from a high-end Spaceman frozen drinks machine. I also couldn’t help but think the current bar I was sitting at in San Juan looked nothing like the Caribe’s bar back in 1954.

“It’s natural to be disappointed by those storied experiences, but it’s almost by design,” says Joey Smith, bar director at New York’s Chez Zou and a noted Piña Colada enthusiast. He likewise holds the Long Island Bar version in high esteem. “With rare exception, the motivation to make drinks at the highest level comes from a drive to create. Almost never are the most talented of us driven to be a steward for someone else’s ideas for any significant period of time.”

Which raises the question: Does one need to have a classic cocktail from the source to fully understand it? Is a cocktail from the source still its best incarnation these days? Or, once a cocktail has entered the canon, do better and even more important versions inevitably begin popping up across the globe?

The Thrill of the Chase

For modern classics, like the Benton’s Old Fashioned (New York’s PDT) or Tommy’s Margarita (San Francisco’s Tommy’s Mexican Restaurant), it might actually make sense to want to try them at the source; they were created within the last two decades or so and still mostly taste like the original incarnation. This is especially true when the drink’s actual creator, like Tommy’s Julio Bermejo, can still make it for you should you pop in.

“It’s been a mixed bag. Some live up to their reputation, some don’t. The excitement is always less the drinking of the cocktail than the thrill of the chase.”

“It’s a lot easier to keep the highest standards if the creator themselves is around to mentor, teach, and help one grow while you do the hard work of maintaining their legacy,” Smith says.

But for canonical drinks from a past era, the source of them has, in many cases, moved so far away from the original creator’s legacy — the bar so weighed down with hype and overrun with tourists, and the drinks so mass-produced and lackadaisical in preparation to keep up with a zillion orders — that the quality of the iconic cocktail has often suffered.

But does any of that actual matter?

Robert Simonson, VinePair contributor and author of the recently released “The Encyclopedia of Cocktails,” thinks the quality is almost beside the point for these classic drinks.

“I’ve had plenty of classic cocktails at their supposed source,” he says. “It’s been a mixed bag. Some live up to their reputation, some don’t. The excitement is always less the drinking of the cocktail than the thrill of the chase.”

For any cocktail lover, even those more than aware of the possible let-down, the intoxication of pursuit continues to drive us to travel the globe, attempting to try iconic cocktails at their sources.

Speed Without Passion

Earlier this year I also found myself at the Buena Vista, a corner café in San Francisco where the Irish Coffee was introduced to America. The story apparently goes that one day in 1952 international travel writer Stanton Delaplane helped then-owner Jack Koeppler recreate a spiked coffee drink he had recently tried at Shannon Airport in Ireland. The so-called Irish Coffee made its U.S. debut and soon became a viral, pre-internet sensation.

Today, the Buena Vista reportedly serves some 2,000-plus Irish Coffees per day. Should you visit the brightly lit, diner-like establishment, it’s not hard to believe that number — every customer seems to be drinking them. In fact, the sloppy, sloshy, assembly line of ancient, white-jacketed bartenders making the Irish Coffees has even turned into a TikTok sensation.

“It’s not the best Irish Coffee you’ll ever have in your life, but at least the Buena Vista has some magic to it,” says spirits writer Brad Japhe, who cites the Dead Rabbit’s Irish Coffee as being much better. “You can at least look out over San Francisco Bay and the bartenders take pride in preparing them expeditiously.”

Simonson agrees with that assessment. “I don’t believe that the Buena Vista has ever made a bad Irish Coffee,” hey says. “And the mix of people there is always a pleasant blend of locals and tourists.”

There’s similar magic to be found at Havana’s El Floridita, not necessarily where the Daiquiri was invented — even if they claim it — but “la cuna del Daiquiri,” the cradle of the Daiquiri. It is there that the frozen Daiquiri (which it may have invented in 1931) became ubiquitous as well as the Hemingway-style version, made with grapefruit juice and Maraschino.

Like the Buena Vista, El Floridita certainly still has an allure that draws one there, as it recalls a post-World War II, pre-Revolution Havana, with bartenders in their red vests and neckties and drinks still modestly cheap (for Americans) at around 180 Cuban pesos ($7.50 USD). Notable U.S. bartenders Shannon Mustipher and Thad Vogler have even named El Floridita the last bar they’d visit in their lifetimes.

“That bar is just this little time capsule,” Vogler says. Simonson is likewise a fan. “El Floridita is a complete tourist magnet, yet they make amazing cocktails,” he says.

In a city still not exactly touched by the modern cocktail renaissance, El Floridita is one of the better options for drinks. But, despite the ambiance, despite the incredible number of visitors each year, some drinkers think the Daiquiris hardly match the caliber of those at an elite craft cocktail bar in the States.

In fact, Inka Larissa, a noted spirits blogger, went so far as to call El Floridita a “tourist trap with just average drinks … made with speed but without passion.”

All the Ambiance of an Applebee’s

It’s a similar story at New York’s St. Regis Hotel where, at the King Cole Bar, one can still order a Red Snapper, the ur-Bloody Mary, supposedly introduced there by Fernand Petiot in 1934. Today it’ll run you $25, which is actually one of the least expensive drinks on the high-end menu. It is mostly well-reviewed by customers online, though most complain about it only being garnished with a single lemon wedge and not the cornucopia of vegetation and fried foods one might encounter at any sports bar these days (let alone a fancy brunch spot).

“Unbelievably overpriced — even for New York,” wrote one recent Yelp user. “It was the worst Bloody Mary I’ve had to date. The bartender hadn’t bothered to mix it, I took a sip and got a mouthful of pure vodka. And everything else about it was all wrong, no flavor or seasoning, just plain bad.”

Though I like the King Cole Bar, with its grand Maxfield Parrish painting of Old King Cole, I never exactly have a hankering for a Bloody Mary when I’m in Midtown Manhattan. The bar doesn’t even open until 4 p.m. on any given day — well past standard Bloody hours for most human beings.

A similar brunch-y drink gets even less respect at its Italian location of creation.

“Harry’s Bar has the ambience of your local Applebee’s,” he says. “One of the most underwhelming places I’ve ever had an ‘original’ cocktail. It could be anywhere.”

“Bellinis always suck,” says Japhe, of the Prosecco and white peach purée sipper, which was first engineered at Harry’s Bar in Venice in 1948. While hardly seen as a connoisseur’s cocktail. these complaints aren’t limited to well-traveled cocktail writers. Both the drink and bar are massacred on user-review platforms like Yelp and Travel Advisor (“the bellinis are tiny and tasteless (sic)”).

The key problem is that Harry’s Bellini isn’t fresh-squeezed but pre-made and poured by seemingly disinterested bartenders into tiny water glasses, all for the cost of 22 euros.

Simonson still thinks it’s worthwhile to track down.

“It is absolutely possible to make a better Bellini than they make, but not by much,” he says. “And what would be the point in getting a Bellini elsewhere if you’re in Venice, even if it was better? You’d have nothing to boast about.”

But Japhe claims there’s hardly any magic on site to make up for what he perceives as a lackluster cocktail.

“Harry’s Bar has the ambience of your local Applebee’s,” he says. “One of the most underwhelming places I’ve ever had an ‘original’ cocktail. It could be anywhere.”

The Never-Ending Cavalcade

As for Smith, as a working bartender he’s more willing to grade on a bit of a curve when it comes to assessing legendary drinks at legendary bars. Unlike those on the other side of the stick, he understands how demanding it is to run a bar and keep a team running on all cylinders, especially when they might be forced to make the same damn drink non-stop all day, every day.

“On a long enough timeline, those little details that get missed here and there multiply,”

In many ways, these bars are handcuffed by their famous creations, he says. The visionary is often long dead and the bar’s auteurial direction has changed hands numerous times over the decades. Perhaps the old bar hasn’t grown with the industry — isn’t using fresh juices and housemade syrups, and isn’t pulling the coldest glassware from the back of the fridge for each drink. For the young bartenders working there, maybe it’s not a calling but “just a job” to serve these storied drinks to half-in-the-bag tourists. Maybe, eventually, the bar team realizes its effort doesn’t even matter.

“On a long enough timeline, those little details that get missed here and there multiply,” Smith says. “Then you find yourself 30 years later serving a subpar [cocktail] that some guy you never met invented, to a never-ending cavalcade of tourists that would buy them whether you made the drink good to begin with or not.”

The article Is Trying a Classic Cocktail Where It Was Created Actually Worth It? appeared first on VinePair.

America’s Favorite Regional Fast-Food Chains [MAP]

Pete O'Connell — Mon, 04 Dec 2023 13:00:55 +0000

It’s always been hard to nail down the exact definition of American cuisine. Barbecue, burgers, and hot dogs spring to mind, but just like the nation itself, its food is a melting pot of regional flavors and international dishes beloved by the people who live here. That’s one reason we’d argue that fast-food chains offer the purest culinary expression of the Americana spirit.

There’s no shortage of burger joints, all with their own little spin to make their patties stand out from the crowd. Although there’s a high concentration of farm-to-table, ethically sourced options along the West Coast, the South and Midwest hold it down with the most regional fast-food chains overall — particularly ones known for serving up meals that stick to the ribs. Appropriately, Pollo Tropical is heavily represented in Florida and Puerto Rico, emblematic of the Latin-Caribbean influence in that region. And the Northeast could definitely step its game up when it comes to quick grub offerings — we’d say it’s about damn time the Tri-State gets its own Whataburger equivalent.

For the purposes of this list, we’re talking strictly fast food here, so any place that falls into the “casual dining” sphere with the likes of Applebees and TGI Fridays has been omitted, with the minor exception of a few fast-casual spots. Gas station chains with made-to-order foods also don’t count — sorry, Sheetz and Wawa — nor do any regional fast-food chains that have expanded beyond the reaches of their home territories, like Waffle House and Raising Cane’s. So, gather ‘round and sink your teeth into our list of the best regional fast-food chains across the country.

The South

Whataburger: Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Kansas, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma, Tennessee, and Texas

Bojangles: Alabama, Arkansas, Florida, Georgia, Illinois, Kentucky, Maryland, Mississippi, North Carolina, Pennsylvania, Louisiana, South Carolina, Tennessee, Virginia, and West Virginia

Cookout: Alabama, Georgia, Kentucky, Maryland, Mississippi, North Carolina, South Carolina, Tennessee, Virginia, and West Virginia

Pal’s Sudden Service: Tennessee, Virginia, and Kentucky

Biscuitville: North Carolina, South Carolina, and Virginia

Hattie B’s Hot Chicken: Georgia, Tennessee, Alabama, Texas, and Nevada

The West

In-N-Out Burger: Arizona, California, Colorado, Nevada, Oregon, Texas, and Utah

Farmer Boys: Arizona, California, and Nevada

TacoTime: Alaska, Colorado, Idaho, Illinois, Montana, Nevada, Oregon, Utah, Virginia, Washington, and Wyoming

The Midwest

Skyline Chili: Ohio, Indiana, Kentucky, and Florida

Braum’s: Oklahoma, Kansas, Texas, Missouri, and Arkansas

Maid-Rite: Illinois, Minnesota, Iowa, Missouri, and Ohio

Runza: Colorado, Iowa, Kansas, and Nebraska

Schoop’s Burgers: Illinois and Indiana

The Northwest

Burgerville: Oregon and Washington

Dick’s Drive-in: Washington

The Northeast

D’Angelo Grilled Sandwiches: Massachusetts, Connecticut, Maine, New Hampshire, and Rhode Island

The Southeast

Pollo Tropical: Florida and Puerto Rico

Krystal: Alabama, Florida, Georgia, Kentucky, Louisiana, Mississippi, South Carolina, Tennessee, and Arkansas

Other

Zippy’s: Hawaii and Las Vegas

*Photo sourced from kanpisut – stock.adobe.com

The article America’s Favorite Regional Fast-Food Chains [MAP] appeared first on VinePair.

The VinePair Podcast: The Future of Champagne Is… Still Wine?

VinePair Staff — Mon, 04 Dec 2023 12:30:38 +0000

This episode of “The VinePair Podcast” is sponsored by The Prisoner Wine Company. Raise a toast this holiday season with a glass of wine that errs on the rebellious side. Always intriguing, online exclusives from The Prisoner Wine Company like SALDO’s Zinfandel Three Ways are sure to delight the wine lovers in your life. Head to theprisonerwinecompany.com to shop now, and order by Dec. 14 to receive in time for the holidays.

As global warming becomes a more imminent threat to the wine world, Champagne producers — specifically Bollinger — are looking to shift production to still wines made from Pinot Noir and Chardonnay. Albeit, still Champagne is still from Champagne, but what’s bubbly without the bubbles?

It’s too soon to tell just yet, but this move seems more like a marketing exercise rather than a quality assessment of wine. And it’s arguably a stretch to say consumers will choose a Coteaux Champenois over a similarly priced wine coming out of Burgundy — a region with thousands of years of still-wine production on its side. Odds are, they’ll remain happy with their Krug, Dom Pérignon, and Veuve Clicquot.

We’re curious to see how, and if, this will pan out. So, on this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss the recent announcement from the managing director of Bollinger about the future of Champagne being still wines and vineyard-designate sparkling wines. Could this approach, which flies in the face of Champagne’s traditional branding, actually work? Tune in for more.

Adam is reading: Meet The Beverage Directors Behind NYC’s New Wave of Korean Fine-Dining Restaurants
Zach is reading: What’s Actually Inside the ‘World’s Oldest Scotch’ Bottles? Auctioneers Aren’t Completely Sure
Joanna is reading: Loved at Home, Ignored Abroad: Why European Whiskey Drinkers Aren’t Buying the Bourbon Hype

Listen Online

The article The VinePair Podcast: The Future of Champagne Is… Still Wine? appeared first on VinePair.

The 7 Best Scotches to Gift This Holiday (2023)

Hannah Staab — Mon, 04 Dec 2023 12:00:14 +0000

When it comes to spirits, Scotch whisky might not come to mind as the most versatile option for gifting. It’s a spirit that’s often (and incorrectly) perceived as being exclusively suited for hardcore smoke lovers, or one that has to be expensive to be of high quality. Neither of these is true: This spirit offers great drinkability and versatility in flavor profile due to both regional terroir and producers that range from generations-old to more experimental. From bold, sherry-cask aged expressions with intense caramel and dried fruit notes to examples with a crisp and citrus-forward profile, there’s a Scotch to fit nearly any palate. Even better: There are great options available at all price points. While there are many splurge-worthy and limited-edition finds on shelves, there are also some incredible budget-friendly bottles and versatile expressions that will shine on any bar cart.

To help you wade through the sea of options, we put together a list of the top bottles for everyone on your list from whisky beginners to cocktail lovers. Here are the seven best Scotches to gift this year.

Best Budget Scotch: Isle of Skye 12 Year Old
Best Splurge Scotch: Glengoyne 21 Year Old Highland Single Malt
Best Scotch For Beginners: Deanston Virgin Oak Single Malt Whisky
Best Scotch for Geeks: Glenglassaugh Sandend Highland Single Malt
Best Scotch for Cocktail Lovers: Maclean’s Nose Blended Scotch Whisky
Best Scotch to Impress: The Dalmore 18 Year 2023 Edition
Best Limited-Edition Scotch: The GlenDronach Cask Strength Batch 12

Best Budget Scotch
Isle of Skye 12 Year Old

Though Scotch has a rep for being pricy, there are some notable budget-friendly bottles out there. This example from Isle of Skye has over a decade of aging, and is still available at an entry-level price. This Scotch really shines in cocktails, so give this to your buddy who got really into making Penicillins this year.

Average price: $30
Rating: 88

Best Splurge Scotch
Glengoyne 21 Year Old Highland Single Malt

This 21-year-old single malt leads with a surprising freshness, but the bottle’s age-driven complexities reveal themselves over time with notes of dried cranberries, prunes, and potpourri. With roots dating back to the 1830s, Glengoyne is a family-owned operation that still distills in accordance with many time-honored traditions. The distillery’s motto is “unhurried since 1833,” which is evident in the meticulous methods behind their bottlings — in fact, Glengoyne is known to have the slowest stills in Scotland. Consider this expression the perfect gift for someone who enjoys sipping and pondering the nuances in the glass.

Average price: $245
Rating: 92

Best Scotch for Beginners
Deanston Virgin Oak Single Malt Whisky

If you’re looking to introduce a staunch bourbon fan in your life to Scotch, this is the perfect bottle to meet them where they (and their palate) are. This whisky is aged through a two-step process, starting in ex-bourbon casks and then finishing in new oak barrels. These aging vessels impart notes of spicy wood, banana, and caramel, which capture the richness that appeals to American whiskey drinkers.

Average price: $47
Rating: 90

Best Scotch for Geeks
Glenglassaugh Sandend Highland Single Malt

Spirit aficionados love to geek out about alcohol content. And while the world of Scotch tends to place more value on age than ABV, this bottle flips the narrative. It has no age statement, but it offers incredible intensity at a well-balanced 50.5 percent ABV. Rich notes of caramel and butterscotch lead the profile, and are enhanced by bright tropical fruits and a hint of briny salinity.

Average price: $70
Rating: 95

Best Scotch for Cocktail Lovers
Maclean’s Nose Blended Scotch Whisky

This bottle is the perfect addition to any at-home bartender’s set-up. The 46 percent ABV expression offers bright citrus and honey notes on the nose and rounded flavors of chocolate and nougat on the palate. It’s accessible, versatile, and overall one of the best bargains in the category — and it’s ideal to have on hand for stirring up a Rob Roy.

Average price: $37
Rating: 93

Best Scotch to Impress
The Dalmore 18 Year 2023 Edition

Swathed in its royal purple packaging, this bottle is certainly dressed to impress. So if you’re looking for a statement Scotch to gift your in-laws or someone who really knows their spirits, this is a classy pick. The liquid is aged in both ex-bourbon barrels and oloroso sherry casks, which lend notes of dark caramel, brown sugar, and baked peaches to the profile. Hints of earth, leather, and tobacco offer even more complexity as the Scotch opens up in the glass, and the palate’s tannic texture helps bring balance and tone down the sweetness.

Average price: $290
Rating: 94

Best Limited-Edition Scotch
The GlenDronach Cask Strength Batch 12

This limited-release Scotch from the Valley of Forgue in the Highland region will more than satisfy those who love sherry-aged and high-proof expressions. Not for the faint of heart, this intense bottling is aged in oloroso and Pedro Ximénez casks and clocks in at a hearty 58.2 percent ABV. The high alcohol content lifts up aromas of dried fruit and caramelized nuts, and carries them onto a concentrated, dark-berry palate for a sip that’s sweet, savory, and bold. Make sure to get this limited-edition release while you still can.

Average price: $105
Rating: 94

The article The 7 Best Scotches to Gift This Holiday (2023) appeared first on VinePair.

A Lesson in Edgy Luxury: Welcome to The Prisoner Wine Company

Erica Landis — Mon, 04 Dec 2023 11:30:33 +0000

Cold temperatures, glamorous dinner parties, and premium wine: If that sums up your idea of the winter holidays, then The Prisoner Wine Company is here for all your gifting, entertaining, and hibernation needs. These luxury wines are the perfect addition to a glimmering tablescape, make for sought-after gifts (simply add ribbon), and epitomize the best California winegrowers have to offer.

Nearly two decades ago, The Prisoner Wine Company’s inaugural bottle, The Prisoner Red Blend, upended expectations of California wines. Today, it exists as the portfolio of five distinct wine brands, The Prisoner, Unshackled, SALDO, Blindfold, and Domaine Curry, all of which uphold the preconception-shattering philosophy of that original wine.

Now is the perfect opportunity to enter the world of The Prisoner Wine Company. Just in time for the holidays, iconic and best-selling wine gift sets that delight with special pours for you and yours are available. As a festive incentive, ground shipping is included on all gift sets for a limited time, including the Red Blend Duo Gift Set and SALDO Zinfandel Three Ways.

Keep reading to learn more about The Prisoner Wine Company’s exclusive offerings, and get ready for a lesson in luxury.

Red Duo Gift Set

SALDO Zinfandel Three Ways

For those who want to try something new, the SALDO Zinfandel Three Ways gift set illustrates how different and delicious three takes on the same grape can taste.

SALDO’s flagship Zinfandel is rich and full. Aromas of red and black cherry, blackberry, baking spice, and black pepper make way for flavors of vibrant dark fruit and just a hint of chocolate. It’s the perfect bottle to serve alongside a decadent holiday dinner or uncork in front of the fire.

For something unexpected and light, explore the SALDO Carbonic Zinfandel — the beautiful result of SALDO winemakers’ experimentation. Thanks to the carbonic maceration process, the spotlight is on the grapes rather than the oak, resulting in a powerfully juicy wine with floral, tropical aromas and refreshing acid. The Carbonic Zinfandel makes the ultimate pairing for the rich dishes on your holiday table.

Turn everything you thought you knew about white Zinfandel upside down. The SALDO White Zinfandel offers a lean and citrus-driven interpretation of Zinfandel in the form of a rosé. Organic grapes are sourced from the North Coast AVA and fermented until every bit of residual sugar is gone, resulting in an aromatic wine with surprising depth. With such an audacious interpretation of the grape, this is bound to become your new favorite rosé.

New Release Solder GSM and Friction Viognier

The New Release Gift Set welcomes you to the finer side of festive. For the wine drinker who loves exploring different varietals, this limited-release duo offers the best of the red and the white wine worlds with a bottle of Solder GSM Blend and Friction Viognier. You won’t find these captivating bottles in store — they’re usually a tasting room exclusive and reserved just for wine club members.

This beautifully packaged holiday gift set includes the newly released Solder, the winery’s passionate interpretation of the classic Rhône blend of Grenache, Syrah, and Mourvèdre (GSM), complete with The Prisoner Wine Company’s characteristic richness and flavor. With the best qualities of three varietals “soldered” together by the winemaking team’s blending skill, this is a deliciously unorthodox interpretation of Old-World elegance. Solder has aromas of dried violet, cranberry, and subtle raspberry with hints of black pepper. Fine tannins on the tongue with flavors of dark fruit like blueberry, raspberry, and blackberry balance the hefty earthiness.

Nestled next to the Solder is a gorgeous bottle of Friction Viognier. Its name derives from the scientific practice of polishing gems by harnessing friction. Viognier can be a difficult grape to grow, so when an outstanding Viognier wine is the result, it is considered a gem. The Prisoner Wine Company’s Friction is no exception. Sourced from a single vineyard, Rodger’s Vineyard in the Oak Knoll district of Napa Valley, the grapes were harvested by hand the moment ripeness was achieved. An exotic nose, replete with cinnamon, yellow peach, and citrus blossom, leads to mouth-watering flavors of dried pineapple, peach, and apricot. The mouthfeel is soft, exactly how Viognier should be, but balanced by bright natural acidity.

Holiday Shopping, Complete

The Prisoner Wine Company has made it easy to shop for everyone this year thanks to its portfolio of iconic luxury wines and intriguing gift sets. Be sure to purchase before Dec. 14 to receive your bottles before Dec. 25, and don’t forget that ground shipping is included on gift sets for a limited time.

So go ahead and cross this off your list early, and raise a toast to the holidays.

This article is sponsored by The Prisoner Wine Company.

The article A Lesson in Edgy Luxury: Welcome to The Prisoner Wine Company appeared first on VinePair.

Revisiting the ‘Hey Bartender’ Documentary, 10 Years After It Captured the Craft Cocktail Renaissance

Rich Manning — Sun, 03 Dec 2023 14:00:24 +0000

When you talk to someone in the bar or booze industry about “Hey Bartender,” Douglas Tirola’s 2013 documentary chronicling the 21st century rebirth and rise of the American cocktail scene, one specific quote from the film is likely to be mentioned. The line is uttered about one-third into the film by Fords Gin founder Simon Ford: “Bartenders are rockstars that couldn’t be bothered to learn instruments.”

The rockstars in question — particularly the influential bartenders from the early aughts that served as the film’s “talking heads” — happened to be performing at a uniquely transitional moment within the industry, and were captured by a curious filmmaker seeking to bottle something that turned out to be lightning.

“The film was cinema vérité. It was telling the story of how it was and what took place as it was happening in real time,” Tirola says. “We were lucky enough to capture a quick, live moment of something that grew at the right time.”

Ten years after “Hey Bartender”’s release captured the movement, we’re still seeing the fruits of such growth: These days, any city large enough to have a professional sports team will have a thriving craft cocktail scene. We’ve also witnessed some maturity and better identified issues that the industry still struggles to work through. Watching the movie in 2023 — which you can do for free on YouTube — still delivers a jolt of energy if you’re a cocktail enthusiast, but it may also leave you pondering its legacy. To help resolve this, we caught up with some of the people involved with the film as well as those who made their marks in the years following its release to see how it holds up through their perspectives. (Now would be the time to launch Spotify and fire up the film’s de facto soundtrack, Joe Jackson’s “I’m the Man” album, and crank up the volume. The rest of this story should be read at maximum volume.)

Capturing a Moment

Even though “Hey Bartender” came out in 2013, the documentary provides a snapshot of the American craft cocktail movement as it was in 2011. It follows the journey of two men: Steve Schneider, an ex-Marine-turned-bartender looking to advance in the craft cocktail scene, and Steve “Carpi” Carpentieri, a Westport, Conn., bar owner seeking to survive the shifting tides of the business. This casting wasn’t deliberate, but it did inspire the entire project.

“It wasn’t an audition,” Schneider recalls. “It happened organically.” The story goes that Schneider made Tirola a cocktail when the director stopped by New York City cocktail institution Employees Only for a drink. The cocktail and the resulting interaction between the two sparked an idea that quickly turned into a passion project for Tirola. Equipped with a shoestring budget and a yen to absorb as much as he could about the bar scene as an outsider, Tirola burrowed into the industry, talking to as many people as he could about what he saw as an emerging world.

“I gotta give Doug his flowers,” Schneider says. “He was working on such a small budget, but he went to every event he could for almost three years and stuck with it. He put a lot of heart and soul into the film. It was crazy, but I love him for it.”

Though there are a few people Tirola spoke with for the film who didn’t make the final cut — he declined to reveal who when asked — he landed an impressive number of mixology heavyweights: Dale DeGroff, Julie Reiner, Jim Meehan, and the late Sasha Petraske all make appearances on screen. These names still matter if you’re a cocktail geek, but if you’re actually in the industry, their inclusion resonates on a different level.

“There’s a legacy that’s captured in the film,” says Meehan, co-founder of seminal New York bar Please Don’t Tell (better known as PDT) and founder of the Portland, Ore.-based bar consultant organization Mixography, Inc. “I mean, Sasha is alive!”

Tirola also touches on the industry beyond the bar through interviews with brand ambassadors like Ford and Charlotte Voisey, who now serves as global head of brand ambassador advocacy for distiller and alcohol distributor William Grant & Sons. Today, Tirola has a special appreciation for how integral their work was in growing the movement. “Brand ambassadors could have had their own documentary,” he says. “They were the connective tissue of the scene at the time, and they had the resources to bring the industry together. They’re the reason the community grew like it did.”

“Oh my God. I’m so glad I watched it. It was really wild, having lived through that era. It was such an interesting time, and it’s an interesting movie to watch now. There is a lot of reflection to be had.”

Of course, documentaries create a finite point to ongoing stories. Since the release of “Hey Bartender,” viewers have been given a front-row bar stool to the decade-long career evolution of its talking heads. Schneider transcended his role as an Employees Only bartending apprentice to having ownership stakes in several bars, most recently Sip & Guzzle, a Greenwich Village bar and izakaya he’s launching with former Angel’s Share bar director Shingo Gokan. His achievements have prevented him from a reputation as a one-trick pony, but he does acknowledge the film’s gravitas.

“Because of what I’ve done, I’ve gotten respect for who I am and not because of being the “Hey Bartender” guy. The movie is not going to be on my gravestone,” he says. “But it will be on my resume.”

As for Carpentieri, he was still overseeing the bar he owned, Dunville’s, at least through part of 2023. It may or may not be in operation: Though Google says it’s open and Carpentieri is still listed as owner on LinkedIn, Yelp lists it as closed, its last Facebook post went live in May, and phone calls we made to the venue went unanswered. Open or not, Carpentieri did spend over three decades providing people with the type of neighborhood bar experience that is every bit as important as the vibes produced through the craft cocktails scene. According to Tirola, Carpentieri’s significance to the industry was consistently acknowledged when he and the “rockstars” came together at film-related events.

“You could see the respect these craft bartenders had for Carpi and what he was doing,” he says. “It was great to see these well-known bartenders give respect to him and acknowledge the value he brought to the industry.”

Reaction and Reflection

When we reached out to industry fixture Neal Bodenheimer to be interviewed for this piece, he had a confession: He had never seen “Hey Bartender.” He was interviewed for it, and rightly so. As founding partner of New Orleans bar CURE, which opened in 2009, he was credited with kickstarting the city’s craft cocktail renaissance. He didn’t make the final cut, but his lack of presence wasn’t the reason he steered clear of the film.

“The industry bubble portrayed in the movie was absolutely our world. He got the DNA of our industry right, which was impressive for an outsider.”

“CURE hosted the rematch of the bartender competition event [in the movie],” says Bodenheimer, who now operates the establishment and its sister venue Cane & Table through the company he co-founded, CureCo. “So much shit went wrong, it almost broke the bar. It was one of the worst nights in CURE history. I didn’t have the heart to watch it because of that.”

Eventually, he agreed to watch the movie with fresh eyes and discuss it afterward. After working through the film’s 96 minutes, his heart was full. “Oh my God. I’m so glad I watched it,” he says. “It was really wild, having lived through that era. It was such an interesting time, and it’s an interesting movie to watch now. There is a lot of reflection to be had.”

Bodenheimer’s reaction is a relatively common one within the industry. Ten years after its theatrical debut, there is still plenty of appreciation for Tirola’s handiwork.

“Doug nailed it,” says Voisey. “The industry bubble portrayed in the movie was absolutely our world. He got the DNA of our industry right, which was impressive for an outsider.”

Better With Age

Pouring over old reviews of the film paints a different picture. Critiques were mixed, at best. Read a few of them, and common themes relating to the film emerge: There were too many commentators in the movie; there wasn’t enough time devoted to why fresh juice and the right ice were critical; slow-motion shots were overdone. Some are fair criticisms that hold up, whether you agree with them or not. But the harshest reviews of the film tended to draw a dividing line: Either you understood the craft cocktail movement, or you didn’t. This was somewhat comprehensible. Cocktail culture existed in a duality at the time of the film’s release. For those living in New York or San Francisco, it was a scene in full swing. For those outside this magic bubble, it was a harbinger of things to come — faux rockstars were coming to your town.

Not everyone understood what was happening, and those who didn’t get it unloaded in ways that look misinformed or horribly outdated nowadays. The most egregious critiques complained that “Hey Bartender” wasn’t more attuned to the Bud-Light-and-vodka-soda crowd while vaguely implying that the craft cocktail movement was a fad. Tirola understands their perspective.

“Before the movie came out, restaurants just had menus and wine lists and lots of magazines wrote about cocktails maybe once a year,” he said. “After the movie, these restaurants suddenly had leather-bound cocktail menus and magazines suddenly had weekly cocktail columns.”

In retrospect, critiques dismissing the cocktail scene as an overblown trend with a shelf life share the DNA of the poorly dated screeds about the Beatles’ arrival in the U.S. in 1964, in which older reporters insisted that they would fade into the ether. This isn’t meant to compare the bar industry to the Fab Four, but the ignorance and arrogance stemming from the criticisms on both subjects are palpable on the same level, especially with the passage of time. In 2023, listening to “Revolver” or drinking a skillfully made Sazerac are timeless activities.

Room to Grow

It seems plausible to state that “Hey Bartender” caused some of the craft cocktail movement’s explosion, particularly as the scene started to grab a foothold in places outside New York and San Francisco. Ross Simon — who co-founded Arizona Cocktail Week in 2012 and opened his now-critically acclaimed Phoenix bar Bitter & Twisted Cocktail Parlour the following year — says the film caused a shift in the Grand Canyon State.

“[It] made it easier for us to sell the concept to others,” he says of the craft movement. “We just had to show people the film to show them what we were trying to create.” People got the message the film conveyed, and still do: Last year’s Arizona cocktail fete featured more than 60 brand sponsors and welcomed bars from Mexico City, London, and Singapore. Growth has also spurred refinement. The industry’s biggest conference, Tales of the Cocktail — which is featured prominently in the movie — has evolved to include more educational and collaborative opportunities than it did a decade ago.

“It’s important to show what the industry looks like now. There is this new wave of thinking out there, and that new talent and their new creativity should be highlighted.”

Watching “Hey Bartender” in 2023 also highlights an industry in need of growing up. The film captures bits and pieces of questionable behaviors and attitudes that were part of the scene’s zeitgeist back in the day. For the most part, these moments of uncomfortable sexual allusions peppering the movie may elicit a quick “yuck” from the viewer. But one scene, depicting a Repeal Day party at Employees Only replete with dancers stripping on bar tops and shaking pastied breasts in patrons’ faces, still makes plenty of people cringe. “I’d hate for people in today’s industry to look at some of the bad behaviors in the film and be wistful,” Meehan says.

“These days, you won’t see a Tales seminar where someone talks about blow jobs,” Simon adds, alluding to one of the movie’s earlier scenes.

The industry has plenty of room to grow a decade later: Issues like mental health, diversity, equity, inclusion, and substance abuse are still in need of serious addressing. These subjects weren’t brought up in the documentary, which is not surprising.

“The industry is barely ready to talk about some of these issues now,” says Alex Jump, founder and senior manager of operations for the industry health and wellness advocacy group Focus on Health. “We were, and still are, an industry of silent suffering.”

New Era, New Industry

With “Hey Bartender” turning 10 this year, one could argue it’s the ideal time to revisit the state of the American cocktail scene and meet the new generation of bartenders shaping its look.

“It’s important to show what the industry looks like now,” says Jump. “There is this new wave of thinking out there, and that new talent and their new creativity should be highlighted.”

“Seeing these bartenders in the last 10 years was like if you caught your favorite band playing at a small venue like the Mercury Lounge, and several years later they end up playing Radio City Music Hall.”

This updated peek behind the curtain may provide a more holistic view of the industry’s successes and flaws, and directly reflect the change in attitudes inside and outside the industry over the last decade. “”Hey Bartender” follows the story of two white men,” Meehan points out. “It’s a movie of its time, as it’s a white male-dominated movie in general. A new movie would need to include more women and people of color into the story.”

“If we want to tell the true story of the industry, we must address the heartbreak of the industry,” Bodenheimer adds. “This industry can be all things wonderful and terrible to people. Remember, we sell fun, but we also handle alcohol.”

We may get that story soon enough: A documentary focusing on flair bartending, “Shaken & Stirred,” is set to drop in 2024. Similar projects are also rumored, but are currently in the clandestine phase. It’s unknown if these projects will provide an at-the-moment picture of the industry like “Hey Bartender” did a decade ago, or if they’ll make a dent in the public consciousness. At the very least, they can be conversation starters driven by a topic that carries more weight than it gets credit for carrying.

“The cocktail was an American invention, so Americans should take ownership of this,” Voisey says. “It’s as important as any other story of food and drink.”

Now, Bartender

Ford’s quote about bartenders being rockstars who never learned instruments captured the imagination of the “Hey Bartender” audience in 2013. Ten years later, the career trajectory of the people Tirola interviewed inspires a different music analogy from the director.

“If I can be a New Yorker for a second,” he says, “seeing these bartenders in the last 10 years was like if you caught your favorite band playing at a small venue like the Mercury Lounge, and several years later they end up playing Radio City Music Hall.”

Tirola also points out a rather un-rockstar-like quality about bartenders that he picked up on after years of observation. “The industry attracted individuals outside of the ‘normal,’” he says. “But they also wanted to be in the mainstream of society, albeit with a different approach.”

Triola’s sentiment points out something quite magical about the bar industry that was true when “Hey Bartender” debuted and remains so today. The bartenders who care about the craft of hospitality, the ones who work odd-ass hours making drinks, and devote their career to running places that provide happiness and community for so many are often misfits. They also happen to be some of the coolest damn people on the planet, working in the coolest damn industry in the world, full stop. Perhaps that’s why so many of them never bothered to learn an instrument — it wasn’t necessary.

The article Revisiting the ‘Hey Bartender’ Documentary, 10 Years After It Captured the Craft Cocktail Renaissance appeared first on VinePair.

10 Things You Should Know About Luxardo

Hannah Staab — Fri, 01 Dec 2023 13:30:52 +0000

After over 200 years of crafting high-end cherry-infused liqueurs, Luxardo has become synonymous with the Maraschino cherry. If you’ve ever ordered a Manhattan, you’ve likely come across the brand’s iconic sweet cherries as the garnish. Or maybe you’ve used its classic Maraschino liqueur to mix up a Last Word or Martinez. Either way, there’s no denying that Luxardo has ingrained itself in modern cocktail culture with a single stone fruit.

In 1817, the brand’s to-be founders Girolamo Luxardo and his wife Maria Canevari moved to Zara, the Venetian capital of Dalmatia (an area on the eastern shores of the Adriatic Sea that’s now part of Croatia). The town was known for its local liqueur, Rosolio Maraschino. Canevari quickly developed an interest in the spirit and started perfecting her own at-home recipe, which was of such high quality that it gained the attention of local connoisseurs. She and her husband founded the Luxardo distillery in 1821, and the company is still family-owned: It’s currently run by fifth-generation distiller Franco Luxardo, along with help from members of the sixth and seventh generations.

Now that you know the basics, here are 10 things you need to know about Luxardo.

Luxardo’s original Maraschino Liqueur recipe took a while to perfect.

After Girolamo and Canevari founded the distillery, they spent eight years researching and further perfecting their Maraschino liqueur recipe. Their efforts were rewarded when the liqueur received an exclusive acknowledgement from the Emperor of Austria a short time later. The distillery still proudly touts the denomination of “Privilegiata Fabbrica Maraschino Excelsior.”
The brand has used the same recipe for over 200 years.

Luxardo continues to produce its flagship Maraschino liqueur according to Canevari’s original recipe. The process starts with the harvest of the marasca cherries, which are immediately put in an alcoholic infusion in larch wood vats along with leaves and branches from the same trees for up to three years. When the mixture is ready, the liquids and solids are distilled together in traditional copper pot stills. The distillate is then matured in ash wood vats. Finally, simple syrup is added to bring the liqueur to 32 percent ABV.
There’s a deeper meaning behind the dove on every label.

Each bottle of the brand’s Maraschino liqueur has a crest of a dove on it, which is meant to reflect the humble beginnings of the company. When the distillery was first founded, Girolamo would travel to collect orders for Maraschino and send them to his wife for production using a network of carrier pigeons.
The distillery was almost destroyed in World War II.

In 1913, Michelangelo Luxardo, Girolamo’s grandson, built an entirely new, modern, and massive distillery in the Austro-Hungarian Empire to produce more liqueur. This building survived World War I, but was ultimately demolished in World War II by repeated bombings from 1943 to 1944. Many members of the Luxardo family disappeared or were killed by invaders. Only one member of the fourth generation, Giorgio Luxardo, survived and fled to Italy.
Luxardo’s modern legacy can be traced back to one cherry sapling.

Due to these losses, it looked as if the Luxardo brand was going to cease production after over a century of operation. But even when it seemed like the end of the line, Giorgio was determined to carry on the family legacy. He managed to escape the war with just one cherry sapling when he crossed the Adriatic Sea to northeast Italy’s Veneto region. There, he reconnected with a colleague who had saved the Luxardo recipe book, and used these limited resources to rebuild and reestablish the distillery in the small city of Torreglia in 1946. At this new location, Luxardo restored its product line of Italian liqueurs and continued to export the products to markets around the world.
Passengers of the Titanic likely imbibed some Luxardo liqueur.

Luxardo has long been associated with sophisticated cocktails, so it makes sense that the liqueur was served on the luxurious Titanic during its fateful voyage in 1912.
Luxardo Maraschino Liqueur can be found in the earliest iterations of many cocktail builds.

Legend has it that when the Manhattan was invented in the late 1800s, a spoonful of syrup from Luxardo Maraschino cherries was swirled into the very first glass of the classic drink. The brand’s liqueur can also be found in the debut recipes for many still-beloved cocktails including the Last Word and the Martinez.
Luxardo was part of the craft cocktail revival in the U.S.

In 2004, Luxardo became a major player in the growing craft cocktail movement thanks to bartenders at NYC’s famed Pegu Club. According to the brand, the establishment’s bartenders took a trip to London just weeks before opening night, where they tried Luxardo cherries for the first time. They allegedly knew right away they needed to find a way to get them for Pegu. They cleaned out the shelves of a local, high-end market for the opening, and the Luxardo cherries were a huge hit. The Pegu Club and other craft cocktail joints popularized the cherries by word of mouth, and the product is now ubiquitous in bars across America.
The brand offers more than just its signature Maraschino products now.

While Luxardo still crafts many of its products using the original recipes, the brand continues to innovate. Recently, the brand has launched a variety of new liqueurs including the Luxardo Bitter Bianco in 2019 and the Luxardo Espresso Liqueur in 2022, just in time for the Espresso Martini craze. Luxardo has also developed spirits incorporating the brand’s world-famous cherries, including a Sour Cherry Gin.
It even has a line of canned cocktails.

In 2021, the same year it celebrated its 200th anniversary, Luxardo launched a line of ready-to-drink canned cocktails in the U.S., including flavors like Aperitivo Spritz, Bianco Spritz, and Sour Cherry Gin and Tonic.

The article 10 Things You Should Know About Luxardo appeared first on VinePair.

Bubble Gum-Flavored Broccoli: The McDonald’s Menu Item That Nearly Was

Pete O'Connell — Fri, 01 Dec 2023 13:00:19 +0000

This article is part of our Cocktail Chatter series, where we dive into the wild, weird, and wondrous corners of history to share over a cocktail and impress your friends.

Over the years, American restaurant chains have claimed to fight the good fight by offering more nutritious dining options for its customers. But about a decade ago, McDonald’s went full Willy Wonka in its efforts to be more health-minded by (almost) giving one cruciferous vegetable a questionable makeover.

According to Business Insider, at a November 2014 event hosted by venture capital firm Andreessen Horowitz, a guest in the audience asked McDonald’s then-CEO Don Thompson what the company was doing to get kids to eat healthier. Thompson replied by announcing that the fast-food chain would be revamping its childrens’ menu. In addition to reducing its fries’ serving sizes and adding mini milk jugs to Happy Meals, he said the company had also just completed a trial period in its development of a bubblegum-flavored broccoli.

The team at McDonald’s didn’t disclose exactly how they made it, but apparently, not every artist deserves an easel. Much to McDonald’s chagrin, Thompson admitted that the product wasn’t quite working. In fact, it never made it out of the lab. Children were allegedly “confused” by the taste, and in the casual words of Thompson himself, “It wasn’t all that.” After fessing up to the failure, Thompson rattled off a few of McDonald’s health-conscious wins at the November event, proclaiming that the golden arches still sell more salads than any other American restaurant chain.

At the time, fast-casual restaurants like Chipotle were on the up and up, and McDonald’s sales were slipping. In the end, the dilemma was barely a mosquito bite on McDonald’s 80-plus-year history. The chain currently has over 40,000 locations worldwide, boasting an enterprise value of over $250 billion. That said, McDonald’s has had its fair share of menu missteps:1962 brought the questionable, pineapple-bunned Hula Burger, and let’s not forget about McSpaghetti, the ’70s-era pasta dish that’s now only served in the Philippines and a single U.S. franchise in Orlando, Fla.

We think we can safely say there are better ways to eat more nutritiously than candy-flavored broccoli — or that sketchy pineapple sandwich.

*Photo retrieved from xy – stock.adobe.com

The article Bubble Gum-Flavored Broccoli: The McDonald’s Menu Item That Nearly Was appeared first on VinePair.

The Cocktail College Podcast: The New York Sour

VinePair Staff — Fri, 01 Dec 2023 12:00:51 +0000

What is a New York Sour? In layman’s terms, it’s a Whiskey Sour with a red wine float — but it’s also so much more than that. Oddly enough, the New York Sour (a.k.a. the Continental Sour, the Southern Sour, and the Brunswick Sour) was believed to be invented in Chicago in the late 1800s. After numerous recipe tweaks and a fall into relative obscurity by the mid- to late 1900s, the drink was rediscovered during the second wave of the modern cocktail renaissance in the early 2010s.

Nowadays, while orange juice is no longer the sour component of choice, one ingredient has remained a constant since day one: the signature red wine float. Though it may be a difficult trick to master, topping this drink with a thin, quarter-inch layer of vino — poured over the back of a bar spoon — provides the New York Sour with both a unique garnish and a tannic, drying quality that clings to the drink’s sour-sweet backbone. As such, the type of red wine one opts for has the potential to make or break this pre-Prohibition classic.

Today on the “Cocktail College” podcast, Tim McKirdy is joined by Frank Caiafa, legendary bartender, consultant, and singer/songwriter, to discuss the New York Sour. The two break down sours without egg whites, the delicate art of the red wine float, and orange juice — the unsung citrus of the cocktail world. Tune in for more.

Listen Online

Click the link here to find a participating location and be a part of Mana for a Cause!

Frank Caiafa’s New York Sour Recipe

Ingredients

2 ounces 86 proof rye whiskey
¾ ounce simple syrup (1:1)
¾ ounce fresh lemon juice
Garnish: red wine, such as Bordeaux or Rioja

Directions

Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice.
Shake until chilled.
Strain into a footed stem glass.
Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon.

The article The Cocktail College Podcast: The New York Sour appeared first on VinePair.

Mana for a Cause: Teremana Tequila Is Giving Back During the Holidays With Ezana ‘EZ’ Million

Jay Lankau — Fri, 01 Dec 2023 11:30:08 +0000

This time of year celebrates lingering conversations and belly laughs, cozying up by the fireplace with friends new and old, and the communal experience of sharing a meal. But the brightest spot of the holiday season is the opportunity to help those who need it most.

Teremana Tequila is serving holiday cheer by the bottle while giving back to the hospitality community that shines so brilliantly, now and year-round. Mana for a Cause, Teremana’s charitable program, has pledged to donate $250,000 to Another Round Another Rally, a nonprofit that provides funding, educational resources, and emergency aid to members of the bar and restaurant industry.

Earlier this year, bartenders had the opportunity to participate in Mana for a Cause by crafting a bespoke cocktail made with Teremana Tequila and adding it to their menus, helping to spread the word about the initiative. One participant, bartender Ezana “EZ” Million, was selected to share the story behind his drink.

The skilled and down-to-earth mixologist works behind the bar at a West Indian-inspired spot on the Lower East Side in New York City. A veteran of the service industry, Million was working in small restaurants 13 years ago before moving to New York to pursue music. Between Irish pubs and high-volume cocktail bars, Million honed his flavors as a barback, squeezing his own custom juices and lemonades, earning him the moniker “The Lemonade Man.” At his current bar, Million started slinging cocktails and, after just four months, went on to become bar manager.

Here, Million tells VinePair about his history, what the holidays mean to him, and his signature cocktail, Mana Medicine.

In Conversation With EZ Million

Million shaking things up behind the bar.

I learned a lot from three different bartenders that I had worked with throughout my career. I borrowed a little bit of their technique and style and then created my own thing. It’s been an interesting journey, and I like making delicious drinks that bring everyone together.

Some of the key ingredients in Million’s Teremana cocktail creation: ginger, honey, and lemon.

[The bar I work at] is really a rum-based cocktail bar. But ironically enough, tequilas are our bestsellers. At a lot of places right now tequila is very in, so you see a lot of small-batch stuff like Teremana or tequila with no additives. I think the natural process of how tequila is made and where it comes from is what makes it so unique. And I love a tequila with an aged flavor.

With a lot of spirits, I tend to gravitate towards something neat, something I can sip on. Anything that can stand on its own, you can make into a cocktail you’ll really enjoy. Something I like doing is creating a traditional cocktail with a spirit you might not typically use for it. For example, I love Negronis, but I rarely ever drink a gin Negroni — it’s always some kind of take, like a Boulevardier or a tequila Negroni.

My drink, Mana Medicine, is a take on a Penicillin. There was a period of time when I was working in the service industry as a delivery guy. In the winter, it gets particularly brutal, and that’s usually when I would see an uptick in deliveries because nobody wanted to go outside. So I would get a little sick every now and then and was making myself Hot Toddies. One year, I got really sick, and one of my friends was like, “Hey, you should probably get some ginger in you.” He made me a Penicillin, and I ended up really enjoying it. In terms of beverages, it was such a healing thing for me at the time, something that brought me back to life [and helped my] energy. I figured it was something I could give back to other people, a drink that embodied that hopeful experience of, you know, things will get better, and sometimes you just gotta have a little ginger and honey.

When it comes to the holidays and that holiday spirit, for a long period of time, my extended family was spread across different cities and states, and we wouldn’t see each other too much. But Christmas was always one of those days where it would be really quiet in our home, and then, all of a sudden, like six cars would pull up. And we were like, “Oh my goodness, the entire family’s here, and we only have two mattresses.” It brought a lot of life and energy into [what would otherwise be] a fairly dull day.

I love that moment of utter chaos where everyone in the family is just rolling with the punches, and I’m huddled up with five of my cousins and siblings on a tiny couch together. It’s some of the most heartwarming memories that I have of the holidays and my childhood.

The cocktail: Mana Medicine.

Try EZ’s Mana Medicine out for yourself by following the recipe below:

Mana Medicine

Ingredients:

1 ½ ounces Teramana Reposado
½ ounce Teramana Añejo
1 ounce fresh lemon juice
½ ounce honey
½ ounce fresh ginger juice
Garnish: expressed lemon peel

Instructions:

In a shaker add all ingredients except Teramana Añejo, then add ice, shake, and strain over fresh ice cubes.
Float Teramana Añejo, squeeze a lemon peel to activate oils, and then rim the glass, garnish, and enjoy!

This article is sponsored by Teremana Tequila.

The article Mana for a Cause: Teremana Tequila Is Giving Back During the Holidays With Ezana ‘EZ’ Million appeared first on VinePair.

A Bro-tastic Instagram Empire’s Savvy Bid for Gen Z’s Beer Money

Dave Infante — Fri, 01 Dec 2023 05:01:50 +0000

The social media era may be coming to an end, but the residual marketing power that The Platforms™️ deliver to small businesses in general and beer brands in particular will likely stick around for awhile after normies deactivate their accounts and the extremely online depart for digital walled gardens. Which is why your humble Hop Take columnist likes Friday Beers’ odds.

Or I guess I should say, @almostfriday’s odds turning the success of @FridayBeers into Friday Beers, a new brand attempting to span the digital and analog divide wi— actually, you know what? Let’s back up a bit.

A couple years ago, reporting this feature for VinePair about how the then-booming hard seltzer segment was changing the cultural institution of the college kegger among America’s vaguely drinking-age youth, sources kept bringing up an Instagram account called @FridayBeers. The meme account is an outgrowth of @AlmostFriday, founded by the brother-preneur trio Jack, Max, and Sam Barrett in 2019.

That page’s stock-in-trade, like @FridayBeers and the other dozen-plus social media brands it has since spawned, is observational comedy about the life, times, and vices of America’s bros. Among other things, @FridayBeers is a tremendous exercise in world-building: If you’ve ever heard someone say “Commence suckdown” before necking a tallboy, or been baffled by a reference to someone called “Dooley,” you’ve touched the void the @FridayBeers universe in the wild. “Think about Barstool Sports,” says Ernest Wilkins, a Chicago-based writer and marketing director who “tracks the creator ecosystem.” “Now take that layer of scuzz, booze bloat, and Zyn pouch residue off, add a more… I don’t wanna say ‘safer’ veneer to it, [but] that’s the brand.”

The Barretts now operate this heady menagerie as Almost Friday Media (AFM), a digitally native production company that they say generates 800 million impressions a month. In lay terms, AFM makes videos, posts them to social media, and a shitload of people watch ‘em.

“The words ‘Friday Beers,’ in terms of what it represents on a cultural level, are far beyond the idea of drinking beer,” says Jack Barrett, AFM’s chief executive, in a recent phone call, describing the popularity of the brand and its ascendance with today’s vice-addled undergrads. “We just became this lifestyle brand.”

That isn’t noteworthy on face. One off-cited 2020 study by the market research firm SignalFire shows that more 50 million people worldwide consider themselves creators; this past spring, Goldman Sachs reported that 50 million people worked under the moniker. The bank’s analysts estimate the “total addressable market” (i.e., the overall opportunity) at $250 billion this year, and project it jumping to $480 billion by 2027, fueled by subscription fees, hoodie sales, and sponcon contracts. For comparison, the Brewers Association estimates the U.S. beer market is currently worth around $115 billion, and, as we often discuss, things are not exactly looking up at the moment.

Hopefully this all helps you grasp why investors put $6 million into AFM in 2022, why Hollywood’s powerful William Morris Endeavor agency now represents its talent, and why I’m writing a beer column about its new private-label beer.

While creators have been shaking up the ad landscape, cashing in on private-label goods, and even launching ghost restaurants, they’ve only begun to dip their toes into the beverage-alcohol industry. In 2022, I reported for VinePair on creators (née influencers) on the vanguard of the booze business, arguing that brands like Happy Dad (a hard seltzer line launched by the NELK Boys, a super-popular YouTube collective) represented an extremely lucrative new form of drinks marketing, wherein the brand, the production house, and the ad inventory are all owned by the same people.

Now, AFM is following in those footsteps. Having already executed marketing campaigns for New Belgium, Boston Beer Company, and Anheuser-Busch InBev, the company earlier this month launched Friday Beers, a light adjunct lager brewed by upstate New York’s venerable F.X. Matt Brewing Company.

The beer, which is currently only available in select Massachusetts markets and the company’s branded bar in Nashville (Almost Friday Sporting Club) “tastes insane,” promises Barrett.

“I knew we’re going to be selling the message [of the @FridayBeers’ brand], but if people bought it and they tried it and it tastes as good as Michelob Ultra tastes, or as Coors Light tastes, then there’s some real chance that it can stick around,” he says. At 120 calories to Michelob Ultra’s 95, it’s a bit heavy for its set, but Barrett is confident that @FridayBeers’ audience isn’t the type that minds. “The calories aren’t gonna matter for our drinker,” he says.

I haven’t tasted the beer, but after covering the industry for a dozen years, I think Barrett’s assessment is right on. Taste is table stakes, and nutritional profile matters to an extent, but marketing is where the magic happens in the beer business. AFM doesn’t “control the pipes” through which its media empire reaches all those eyeballs — those belong to Instagram, TikTok, and YouTube. But it controls every other promotional lever that a beer company needs to succeed, from powerful branding expertise, to name-brand talent (ish; I have yet to meet another 35-year-old who knows who Rusty Featherstone is), to promotional channels that would otherwise cost third-party firms an arm and a leg.

(Yes, yes, distribution is key, too. But given the proof-positive of other creators’ incursions into the booze business over the past 18 months or so, and the expertise of Friday Beers’ joint-venture partner Jay Harman, Cisco Brewing Company’s founder and chief executive, the brand should find literal and figurative purchase in the middle tier.)

Speaking of those third-party brands: How do they feel about all this? After all, AFM’s Voodoo Ranger and Sam Adams campaigns feature prominently in marketing materials Barrett shared with Hop Take, and Bud Light and Natural Light are former clients, too. (Boston Beer Co. didn’t respond to a request for comment; a Voodoo Ranger spokesperson says the brand has “had [a] ton of fun with AFM as business partners over the past several months,” and hopes to “share the love and enjoy their new release someday soon too.”) Barrett says ABI had even initially approached the firm to license a beer in 2021, though the project fell apart in mid-2022 over the macrobrewer’s growing discomfort with the AFM brands’ content pertaining to binge drinking. He claims that at one point ABI requested he take down a post involving Will Ferrell’s funnel-toting “Frank the Tank” character from “Old School.” (When I asked ABI for comment, a spokesperson promised to “follow up,” but provided no response before deadline.)

In fairness to ABI — which has had a hell of a year where social media partnerships are concerned — a lot of the memes and original content that AFM’s brands publish toe the line between satire and celebration of substance use. (For example.) AFM says 77.6 percent of its audience is between 25 and 34, with just 6.2 percent at 18–21 and 0.1 percent below 17. That puts it safely above the Beer Institute’s ad code benchmark requirement that beer marketing can “only be [done] where the audience for the placement is expected to be at least 73.8 percent adults of legal drinking age.” Still, the strictures of selling alcohol are considerable compared to, say, bucket hats (which @FridayBeers also hawks), and earnest though he strikes me, Barrett is a little out of his depth on the difference.

“We’re following all of the… I’ll call them regulations.… We obviously have to learn more about it, but the way you market a beer… We started another Instagram account, @Drink.Friday.Beers, which is where we market beer through,” he says, stumbling a bit. This is probably a good idea. But that account’s bio features the brand’s #CommenceSuckdown slogan and no minimum age statement, plus some content chugging and shotgunning that’d give agida to a mid-size craft brewer’s general counsel, let alone a macrobrewer’s. None of this is out-of-bounds per se, but it’s not exactly risk-averse, either. Beer brands that plan to “stick around” hew to the latter standard.

Whether AFM can find a way to consistently market Friday Beers to its considerable legal-drinking-age audience without running afoul of industry watchdogs as it grows is, I think, an existential question — or the existential question. What else derails this brand? It’s already built! Sure, the regulatory pitfalls are there, and AFM has to get more sophisticated about them. But the upside is enormous, and Barrett insists he’s up for the challenge. “This only succeeds if we really fuel it to grow,” he says. I’m not betting against it.

🤯 Hop-ocalypse Now

According to coverage from Rochester First, a Tom McCorry of upstate New York has been arrested for “criminal impersonation” for sending threatening emails and letters that “were claimed to have been written by Investigator Richard Harder.” That a guy is allegedly doing crimes under the name Detective Dick Harder is weird as hell, but it would typically be well beyond our Hop-ocalyptic scope. Except: Beer Marketer’s Insights reported in its newsletter Wednesday that this Tom McCorry appears to be the same Tom McCorry who has worked for Constellation Brands for some two decades, and currently serves as the senior vice president of finance of the firm’s beer division. “Our team is working to understand more about this matter,” the firm, which is based in upstate NY, told BMI in a statement. Ditto.

📈 Ups…

The courts ruled that Boston Beer Co. didn’t do securities fraud by hyping Truly’s growth back in 2021 before it all went to sh*t… Per BeerBoard, the category did decently on Thanksgiving Eve (a.k.a. Blackout Wednesday), and that goes for beleaguered draft beer, too… Beer can now be delivered by third-party courier (DoorDash et al.) in New Jersey… Congrats to all the most popular beers in America, according to YouGov, I guess…

📉 …and downs

Georgia’s Pontoon Brewing alleged that Bevana’s supposedly symbiotic business model forced it into Chapter 11 bankruptcy… SouthState Bank sued Charlotte, N.C.’s D9 Brewing and Bevana’s parent company (Community Brewing Ventures), alleging breach of contract… Co-owners of Massachusetts hazy IPA juggernaut Tree House Brewing are facing a shareholder lawsuit over use of company funds… New Jersey’s governor issued a conditional veto on the state’s unanimously passed (!) brewery-reform bill, a procedural move he’d long signaled…

The article A Bro-tastic Instagram Empire’s Savvy Bid for Gen Z’s Beer Money appeared first on VinePair.

Dunkin’ Teams Up With Martha Stewart to Launch Espresso Martini Barware

Pete O'Connell — Thu, 30 Nov 2023 16:30:56 +0000

Back in August, Martha Stewart posted an Instagram Reel demonstrating the “proper” method of shaking your coffee at home. Little did we know we were getting a sneak peak at a collaboration between the lifestyle icon and an equally iconic coffee chain.

According to a press release, Stewart is Dunkin’s newest celebrity spokesperson and the face of its limited-edition Holiday Martini Shaker and Martini Glasses. The products, retailing for $25 and $20 respectively, will be available Friday on ShopDunkin.com — just in time for the holidays. The matte-finish barware collection is offered in three color options: red, pink, and mint green. Dunkin’ Rewards members will get early access to shop the collection the day prior.

Dunkin’ has embraced the boozy coffee trend in full force this year. This partnership and seasonal release arrives only a few short months after the launch of “Dunkin’ Spiked,” the chain’s line of canned hard iced teas and coffees. With the Espresso Martini craze still on the upswing, it’s all too fitting that Dunkin’ will also be releasing the recipe for the official Dunkintini — Stewart’s riff on the modern classic using Dunkin’ espresso — on Thursday.

Despite the frigid weather the holiday season brings, iced beverages continue to dominate the coffee space. A recent article from Nation’s Restaurant News reported that at an earnings call this past August, Starbucks executives claimed cold drinks now account for 75 percent of domestic beverage sales. In 2018, that category made up less than 50 percent of beverage sales. Hey, whatever Martha says goes.

The article Dunkin’ Teams Up With Martha Stewart to Launch Espresso Martini Barware appeared first on VinePair.

7 of the Best Campari Cocktails

Olivia White — Thu, 30 Nov 2023 15:27:39 +0000

As far as flavor goes, many cocktail aficionados believe the more bitter the drink, the better. But of the abundance of bitter liqueurs on the market, including those distilled from artichokes and seasoned with saffron, there is perhaps none more famous than Campari. Characterized by its vibrant red hue and signature orange peel, rhubarb, and herbal flavors, the blushing liqueur shines most brightly in an equally-famous famous cocktail: the Negroni.

That said, Negronis (or Negroni Sbagliatos with Prosecco in them) aren’t for everyone, but that doesn’t necessarily mean one should swear off Campari for good. There are a number of other tasty builds that incorporate the ingredient, with flavor profiles ranging from fruity with an herbaceous edge to downright bitter bombs.

Read on to check out seven of the best Campari cocktails.

The Enzoni

If you relate to Stanley Tucci and his love for Negronis, consider shaking things up a bit with the Enzoni. The cocktail swaps out the classic’s vermouth for muddled green grapes, which bring a desirable sweetness to the split-base of gin and Campari. With a splash of fresh lemon juice for brightness and a touch of simple syrup, the Enzoni is significantly less bitter than many other Campari cocktails, making it an ideal introduction to the bitter liqueur.

The Americano

As far as Campari cocktails go, the only concoction more classic than the Negroni is the Americano. First whipped up in 1860s Italy at Gaspare Campari’s own bar, Caffé Campari, the libation swaps out gin for 2 ounces of club soda for a slightly less boozy profile than its bubble-less cousin.

The Boulevardier

If you’ll never tire of the Negroni but you’re craving something a bit outside of your comfort zone, the Boulevardier could be the cocktail for you. Created in the 1920s by an American living in Paris, the Boulevardier brings a bit of the U.S. to its French-born cousin, and is made with equal parts Campari, sweet vermouth, and bourbon. America’s native spirit brings a robust richness and subtle sweetness to the bitter liqueur, resulting in a luscious alternative to the classic cocktail.

The Mexicano

The Mexicano is a variation on the Americano, and utilizes one of Mexico’s native spirits, mezcal, in place of bourbon. Espadin joins Campari in the cocktail’s split-base and is brightened with agave syrup, which brings a vegetal backbone to the smoky, bitter booze. A soda water float transforms the Mexicano into a lovely sessionable sipper.

The Jungle Bird

Many Campari cocktails contain just three ingredients, making their bitter flavors taste more pronounced. But the bright and tropical Jungle Bird marries the liqueur with a menagerie of diverse ingredients that neutralize some of that bitterness, making it the perfect starting point for those just entering the Campari arena. The liqueur and rum spike the drink, and provide bittersweet notes and baking spice flavors. Fresh lime juice, pineapple juice, and simple syrup bring some much-needed lift to the boozy base.

The Garibaldi

The Garibaldi is one of the easiest Campari cocktails you can make thanks to its lone two ingredients: the blushing red liqueur and freshly squeezed orange juice. The burnt orange hue of the concoction is said to pay homage to shirts worn by followers of 19th-century Italian revolutionary Guiseppe Garibaldi during their struggle for liberation. To make your own, simply combine both ingredients in a highball glass with ice and toast to Italia.

The Old Pal

The Old Pal is a variation of the Boulevardier, which itself is a variation of the Negroni. First recorded by Harry MacElhone in 1922 at Harry’s New York Bar in Paris, the three-part mixture marries Campari, dry vermouth, and bourbon or rye, depending on your preference. The resulting cocktail is definitely spirituous, with black pepper and floral flavors fit for serving to your oldest pals.

The Left Hand

If you’ve ever worked behind the stick, you’re certainly familiar with handshake drinks — the off-menu nightcaps those in the trade request post-shift to subtly let bartenders know they’re on the same side. One of the most well-known handshakes is the Left Hand, developed by legendary NYC bartender Sam Ross. Bourbon, Campari, and sweet vermouth comprise its base à la Boulevardier, but the addition of mole bitters imbues notes of chocolate and cinnamon to take things up a notch. Garnish with a branded cherry, serve in a Nick & Nora, and toast to your favorite bartenders.

The article 7 of the Best Campari Cocktails appeared first on VinePair.

These Custom Crush Collectives Are Fostering Diversity in the Wine Industry

Shana Clarke — Thu, 30 Nov 2023 14:00:11 +0000

Cristina Gonzales of Gonzales Wine Company fell in love with wine while studying abroad in South America. Upon returning to Healdsburg, Calif., where her parents had settled, she sought out various jobs in the wine industry. Through these hands-on roles, and an eventual move to Oregon, she realized winemaking was her calling. But it wasn’t easy.

“I started to see that my path to being a winemaker wasn’t going to be in the traditional way of working my way up the ladder,” she says. “There was really no room for me. Winemaking has always been a white, male-dominated industry. There weren’t a lot of people who looked like me in the cellar.”

Indeed, according to The Roots Fund 2021 Annual Report, less than 5 percent of the wine industry “is people of color in ownership in wine.” In the Women Raising The Bar: 2023 Diversity, Equity, and Inclusion in the Beverage Alcohol Industry Study, 49 percent of respondents cited a lack of diversity, equity, and inclusion as a reason to avoid a career in the alcohol industry.

In true garagiste fashion, Gonzalez started her label in a friend’s garage in 2010 using fruit from Yakima, Wash. After several life changes, in 2018, the now single mom knew it was time to buckle down and turn her fledging project into a bonafide business. She bounced around several facilities and setups until she learned about AVP Wine Collective, which opened its doors this past summer.

Credit: Josh Chang

The 60,000-square-foot facility houses several labels, which share winemaking equipment to produce their respective wines. Founder Carrie Wynkoop and winery director Corey Schuster created the space with the mission of offering a safe and inclusive path for underrepresented winemakers to gain a foothold in a historically exclusive industry.

AVP is just one of several recently opened processing facilities that operate with a deeper mission. A new breed of communal winemaking spaces are reimagining the format and harnessing the power of community to affect change in the industry. These facilities, which prefer the term “collectives,” provide education, mentorship, and — often — financial assistance to those who find themselves marginalized in the wine world.

What Is a Custom Crush?

For aspiring winemakers, custom crush facilities provide an economical on-ramp. In these shared setups, startup producers have access to equipment and services, eliminating investments in pricey machinery. Such facilities operate under one of two licenses: as a custom crush, or an alternating proprietorship. With the former, the operator oversees all of the production (even though fruit comes from the client), and technically owns the wine until the client pays all the necessary taxes. With the latter, the client must be a registered winery with the TTB. This setup offers more autonomy throughout the vinification process.

Rethinking the Model

There is evidence of the custom crush model serving communities as far back as the Great Depression. In 1936, growers of Zinfandel in San Luis Obispo were desperately seeking buyers for their fruit. Sylvester Dusi, a grower himself, had the idea to lease warehouse space, bring in equipment, and allow Italian farmers to crush their grapes in what was to be called San Luis Winery. Dusi then helped with vinification. Although they were only able to produce one vintage, due to contaminated barrels, Dusi was able to sell the bulk wine to a distiller for brandy production.

Wynkoop was already deeply rooted in the Oregon wine scene when she ideated AVP Collective about a year ago. (AVP stands for “Alis volat propriis,” which means “she flies with wings.” And as the Oregon state motto, Wynkoop says it dovetails with their mission.) Prior, she ran Cellar503, a wine club that featured small-production Oregon wineries.

“As a small producer, you’re kind of at the mercy of the landlord. Being in those places for so long, it really kind of started to hurt my mental health.”

During routine check-ins with her Cellar503 winery partners, Wynkoop regularly heard of producers struggling to find space to make wine. “One of the awesome things that’s happened in Oregon over the past decade is that our reputation for high-quality wine has really increased,” she says. “But the downside of that is that people are coming in and buying up the mid-sized wineries.”

Often, estates would let aspiring winemaker friends set up shop in a corner. But under new ownership, these micro-producers were kicked out. Wynkoop estimates that, within the past year, at least 30 of her contacts have found themselves homeless. The spaces that were available were often run by someone who might have been behind on rent. To generate money, they allowed others into their winery, but Wynkoop recounts tales of poor management or an operator who kept the best equipment for themselves.

Credit: Alicia Vazquez

Gonzales encountered similar situations when trying to get GWC off the ground. “As a small producer, you’re kind of at the mercy of the landlord,” she says. Her struggles with broken equipment and working with people who didn’t share the same cleaning protocols were compounded by the demands of raising a child as a solo parent. Her work needed to revolve around her son’s school or the babysitter’s schedule. “Being in those places for so long, it really kind of started to hurt my mental health,” Gonzales says.

When kicking around the idea of a new home for displaced producers, Wynkoop and Schuster set several criteria in place, one being that they cultivate an inclusive working environment “for people who don’t often feel safe or welcome in the industry,” Wynkoop says. “I think we’ve all heard our share of horror stories about women being sexually harassed or LGBT people just not feeling comfortable in a space.” The duo carefully vets potential members and makes everyone sign a “no assholes” code of conduct before any other paperwork is presented.

Incubator Programs

Breaking into the industry is a challenge for almost everyone interested in making wine: Sourcing fruit, buying equipment, purchasing bottles and other materials — it’s an expensive and daunting endeavor, especially if you have limited funds and almost no connections. That’s exactly why Common Wealth Crush (CWC) in Virginia’s Shenandoah Valley launched its incubator program, which takes on most of the costs for a label’s first vintage, and supports underrepresented winemakers in the process.

Credit: Malcolm Stewart

Ben Jordan, co-founder of CWC, was making wine under the Lightwell Survey label at Early Mountain Vineyards for several years, but as the estate expanded and gained acclaim, he knew the clock was ticking on his time there. Together with his brother, Tim, and friend Patt Eagan, they decided to pitch investors on the idea of a custom crush. “We saw a younger generation that needed a new direction and outlet for creativity,” Jordan says. Lee Campbell, a Brooklyn-based sommelier and colleague, joined the operation, and in 2022 CWC welcomed its first vintage.

Their focus from the get-go was to foster an environment where ideas and knowledge would be shared freely among winemakers, and from this came the incubator program.

CWC helps source and fronts the cost of grapes for the first vintage, which can be recouped at a later date, potentially through wine sales. The team also provides winemaking services and the use of equipment at no cost for the first year and at a discount in the future. In addition, Jordan and the CWC provide mentorship, education, and guidance throughout the winemaking process.

The effort, Jordan says, doesn’t just benefit the cohorts, but the greater Virginia wine industry. The winemakers utilize CWC’s networks to support distribution and sales, which in turn diversifies Virginia’s portfolio. “[The state needs] new perspectives and ideas to make it a better place to make wine,” Jordan says.

Credit: Eze Amos

As one of the first beneficiaries of CWC’s incubator project, Reggie Leonard sees its far-reaching effect. He calls his winemaking “active leadership,” meaning someone always needs to go first, regardless of the unknown. “When you’re out front, you can see a little bit more of what’s ahead of you than the people that aren’t up there, just because your vantage point is different. And so from that standpoint, you’re leading. You’re absorbing risk.”

AVP plans on launching a similar program next year, “focusing on women, people of color, LGBTQ folx — people who traditionally banks don’t like to loan to,” Wynkoop says. Like CWC, AVP will pay for a certain tonnage of grapes and will give winemakers free access to its space; Schuster will also mentor the members throughout the entire process. Once they have completed and sold that first vintage, program graduates will pay AVP back at a “very, very low interest rate so that we can use those funds to pay it forward to others in that scenario,” Wynkoop says.

“If we can put together a package that helps two or three of these winemakers get started every year, how great will that be to change the face of the wine industry?” Wynkoop says.

Low Intervention, Maximum Impact

Nearly all of the winemakers at AVP and CWC have an interest in low-intervention vinification methods and organic farming. Many, including Leonard, say that natural wine and the culture around it piqued their initial interest in the beverage. Leonard vividly recalls one video of Action Bronson speaking with Frank Cornelissen: “[Bronson’s] wearing shorts,” Leonard says. “He listens to rap. This is not the flowy-dress-floppy-hat wine. This is me and my Jordan Ones.”

Credit: Austin Hobart

Low-intervention winemaking is similarly the core philosophy for Noel Diaz and Barrie Quan, founders of Purity Wine and the Richmond Wine Collective, a shared facility they opened in the Bay Area in 2017. After outgrowing their old facility, the duo relocated to a warehouse with five other winemakers to divide costs. But as others eventually moved on, Diaz and Quan were left shouldering the lease. Given that natural wines played a big role in their personal wine journey, they sought to revamp the space and bring in like-minded vintners, especially women and people of color.

Diaz and Quan see The Richmond Collective as an incubator to ”further the conversation around natural wine in California,” Quan says. In addition to the winemaking itself, they operate a wine bar nicknamed “the study,” which features natural wines from members as well as from around the world. Through tasting and discussion, winemakers place themselves in a broader context and remain on the pulse of what’s happening in the industry. “It’s been very beneficial to the community,” Quan says.

“We really want to push ourselves,” Diaz says. “We test each other all the time.” However, he emphasizes Richmond Wine Collective is not a competitive space. “We’re supporting each other. And as we learn from each other, we grow stronger.”

With natural wine proving to be one gateway into the industry, the next question is: How can underrepresented winemakers carve out their own niche?

Hybrids might be one answer. Grapes like Chambourcin and Chardonel thrive in Virginia, and, as a cheaper crop than traditional vinifera, are more accessible. At CWC, intensive trials with hybrids are underway. The commitment to trying something outside the norm and take risks proves how collectives can serve as think tanks — and raise up a new generation of winemakers.

Paying It Forward

As collectives’ members and protégés grow and find success, many hope to take on mentor roles themselves. “You have all these historically cascading effects and laws” that prevented people from partaking in certain jobs or cultures, Leonard says. It’s not enough that opportunities in these previously gatekept areas arise, he says. The path is “illegible” — people need tangible examples to see how they fit in.

“For me, working in wine, that leadership makes it more legible,” Leonard says.

The stability of the collective allows Gonzales to pay it forward, too. She recently partnered with Vivianne Kennedy of RAM Cellars, and opened Community Wine Bar, a tasting room and wine bar in Portland, Ore. Tastings are offered in English, Spanish, and American Sign Language (ASL).

“[Like AVP] we opened Community to really create accessibility for marginalized communities,” Gonzales says. “[We envision it as a space] to taste wine, to get to know wine, and be a place where it feels safe and welcoming to people that look like us.”

The article These Custom Crush Collectives Are Fostering Diversity in the Wine Industry appeared first on VinePair.

We Asked 11 Bartenders: Which Scotch Offers the Best Bang for Your Buck? (2023)

Rich Manning — Thu, 30 Nov 2023 13:30:37 +0000

Enjoyable Scotch whisky doesn’t have to be expensive, and this can be easy to forget: The five- and six-figure price tags affixed to decades-old single malts sold at auction houses inspire awe among monied connoisseurs and can leave those of us lacking exorbitant cash slack-jawed. Even at independent bottle shops, you’re likely to see bottles in the 10- to 25-year range soaring into the triple-digits locked inside glass cabinets. While delicious, these pricey labels dominate the category, and end up drawing attention away from more affordable gems.

Standing tall on shelves unfettered by glass panes, you’ll find Scotch that won’t blow your budget. You’ll encounter plenty of delicious, cost-effective bottles from well-respected makers that land comfortably in the 10- to 12-year pocket. You’ll also discover the occasional under-the-radar label from smaller producers that may spark curiosity. Eventually, you’ll find yourself needing to choose a bottle or two. But don’t worry — we have you covered. We asked 11 bartenders about their favorite cost-effective Scotches and why these bottles deliver on flavor and value.

The best bang-for-your-buck Scotch, according to bartenders:

Dewar’s White Label
Laphroaig 10
Highland Park Magnus
Springbank Campbeltown Loch
Dewars Manzanilla Cask Finish
Aberlour 12
Jura 10
Glenrondach 12
Monkey Shoulder
Compass Box The Peat Monster
Balblair 12

“For me, hands down, Dewar’s White Label is the absolute best bang-for-the-buck Scotch. On its own, it’s round and super mellow, it has a luscious mouthfeel without too much honey or heather notes, and it blends really well into just about any cocktail. All for 20 bucks? Beam me up, Scotty!” —Jason Yu, Bartender, The Wolves, Los Angeles

“Without a doubt, when someone calls for a Penicillin, a Godfather, or a Blood and Sand, I reach for Laphroaig 10. So many Scotch cocktail recipes are sweet, [but] Laphroaig’s signature notes of smoke and salt perfectly complement the ingredients lending those cocktails their sweetness, like sweet vermouth and honey. Its malted barley mash creates a pleasant nutty finish (if you can forgive the initial assault of iodine on the palate). Though bars often relegate such peaty Scotch to atomizers that sit dusty and scarcely used next to exotic bitters on the bar top, and while some think Laphroaig is too much of a bully to cocktail with, I say play around with it and see how amazing it can taste!” —James Watts, Lead Bartender, Fat Cat, Las Vegas

“Highland Park Magnus. It doesn’t come with an age statement, which I think is part of what drives its price down. The world of Scotch can be pretentious and age statements can be one those pretensions, but I think that works to Magnus’s benefit. This leads to the focus being purely on the spirit itself and not some label trying to impress anyone. What you get with Magnus is a sherry-barrel-aged Scotch that is accessible but still off the mainland, both literally and figuratively. I think it’s a great distillate for anyone who wants to branch out into more interesting and diverse areas of Scotch, and it serves as a great introduction to single malt Scotch beyond some of the more common Speysides.” —Eric Fritts, Bartender, Bowlero, Overland Park, Kan.

“My favorite Scotch distillery, hands down, is Springbank. They’re one of the last distilleries in Scotland that’s still family-owned, and everything from floor malting to bottling happens on premise. All of their core labels are steals, but the real bang for your buck comes from their recent release, Springbank Campbeltown Loch. The distillery has released this blended malt in response to the increasing popularity and demand for the Springbank 10, and it blows my socks off. It still has all the orchard fruit honeysuckle deliciousness I’ve come to love with Springbank at lower price point. They make a black label and a white label version of this blend at different ABVs. The black label is 46 percent ABV and retails for around $70, and the white label is 40 percent ABV and costs about $40.” —Patrick Gibson, bartender, Jack Rose Dining Saloon, Washington, D.C.

“My bang-for-buck Scotch would have to be Dewar’s Mizunara cask finish. It scratches that smoke itch with its peat, and the Mizunara cask adds a floral depth of flavor that you don’t normally get in a Scotch as young as this 8 year. It’s a blended Scotch, which I know a lot of purists out there will dislike. But as a cocktail bartender, I am a firm proponent of a delicious blend of ingredients. And at under $25 retail? Get the heck out of here.” —Oren Briggs, Bar Manager, Apothecary, Dallas

“I think I’d have to go with none other than Aberlour 12. The thing that makes this Speyside Scotch stand out to me is the quality you get in every bottle. Compared to some other brands in its range of quality, Aberlour 12 comes in at a much softer price — around $40 to $60 depending where you’re shopping. All Aberlour has some interaction with sherry, be it staves, butts, or even a full cask. In the case of the 12 year, the sherry influence makes it either a great dessert Scotch or just a nice treat to come home to after work. When I’m at home, I love drinking Aberlour 12 neat with a rich Maduro cigar.” —Travis Baetz, General Manager, Seven Grand Bar/Bar Jackalope, Los Angeles

“Jura 10 year is our first grab at The Gutter, and it’s a personal favorite of mine. It’s an approachable Scotch that pairs well with so many different styles of cocktails. I love that it’s aged in oloroso casks, which imparts a nuttiness with subtle vanilla and chocolate notes. I find it’s a great bottle to introduce newcomers to Scotch, and turning guests onto a spirit they were unfamiliar with is a high that only we get as bartenders. We use it in both direct and refreshing cocktails, so its adaptability as well as its affordability is a huge draw. Whether it’s paired with strawberry and calamansi or biscotti liqueur and sfumato in an Old Fashion variation, its uses are endless.” —Sarah Block, bartender, The Gutter at the Lafayette Hotel, San Diego

“Glendronach 12 is one of the more robust, sherry-forward 12-year Scotches on the market, and at a hell of a price, too. Dried raisins and spice overflow from this gem. Absolutely delicious.” —Aaron De Feo, Bar Director, Little Rituals, Phoenix

“Scotch, either blended or single malt, has my heart at the moment. It’s hard to find one I don’t like in some capacity. But one of the tried-and-true bottles that I keep coming back to and recommending is Monkey Shoulder Blended Scotch for its affordability, approachability, and for how well it works in cocktails. The spice and fruit notes in this blended Scotch are delightful and fun to play with in a drink, but the complexity and rich depth of flavor is just as good when enjoyed neat or on the rocks.” —Ramsey Musk, beverage director, Accomplice Bar, Los Angeles

“My favorite Scotch whisky at an affordable price depends on the night — or day! If I want to spend a little more on Scotch but still receive bang for my buck, I’ll pick up a bottle of The Peat Monster by Compass Box. It’s a damn good blended malt Scotch whisky that delivers a full- bodied and smoky flavor. Try it neat, although I suggest that you try it with a splash of coconut water and enjoy!” —Manuel Porro, bartender, La Concha Resort, San Juan, Puerto Rico

“While it is always a moving target, my current favorite bang-for-your-buck Scotch whisky is Balblair 12. I first tasted Balblair during the pandemic, when the whiskey club I’m part of had a tasting over Zoom. My love for it was solidified when the bar director at my old job brought in a bottle and was surprised to see it gone about a week later, because I’d sold the bottle. Clearly, I wasn’t the only one to feel strongly about it. Non-chill filtered and aged in ex-bourbon casks, this single malt whisky starts with notes of barley sugar, apple, and citrus giving way to spice, Demerara, and graham cracker. I’ve always been partial to highland Scotch, but at just over $50, this small distillery team packs a punch. Dangerously smooth and full of dimension, this whisky cannot disappoint.” —James DeFoor, Beverage Director, Ra-Ra Rhino, Bushwick, Brooklyn

*Image retrieved from – Heleno via stock.adobe.com

The article We Asked 11 Bartenders: Which Scotch Offers the Best Bang for Your Buck? (2023) appeared first on VinePair.

The 7 Best Bourbons to Gift This Holiday (2023)

Olivia White — Thu, 30 Nov 2023 13:00:10 +0000

Ready to ring in the holiday season? As we swap out our autumnal decor for twinkle lights and snowflakes, it’s time to start thinking about the best bottles to gift the drinks lovers in our lives. When buying for those who favor America’s beloved native spirit, nailing down the premier pick can be a bit of a challenge with the number of stand-out bottles on shelves increasing every year. But whether it be for a bourbon newcomer or the tater of all taters, the perfect bottle exists for everyone.

From innovative creations from tenured distilleries to bottles aged beneath the sea, the following list features the most giftable expressions the bourbon category has to offer. Read on for the seven best bottles to give this holiday season.

Best budget bourbon: George Dickel Bourbon Whisky Aged 8 Years
Best splurge bourbon: Wolf Spirit Puncher’s Chance Bourbon ‘The Left Cross’
Best bourbon for beginners: Larceny Kentucky Straight Very Small Batch Bourbon
Best bourbon for whiskey geeks: Maker’s Mark Cellar Aged
Best bourbon for cocktail lovers: Russell’s Reserve 10 Years Old
Best bourbon to impress: Jefferson’s Ocean Voyage 24
Best limited-edition bourbon: Four Roses 135th Anniversary Limited Edition Small Batch

Best Budget Bourbon

George Dickel Bourbon Whisky Aged 8 Years

Do you have a Tennessee whiskey lover in your life? George Dickel’s 8-year-old bourbon is a great choice for those looking to expand someone’s horizons without burning a hole in their pocket. Made using the exact same mash bill, yeast, and filtration process as George Dickel’s famed Tennessee whiskeys, this bourbon delivers aromas of red berries and dried flower petals and a robust, spiced palate developed from years of maturation in new charred oak casks. Bottled at 90 proof for just $33, this option is ideal for both cocktails and sipping alike.

Average Price: $33
Rating: 92

Best Splurge Bourbon

Wolf Spirit Puncher’s Chance Bourbon ‘The Left Cross’

While rum casks can often dominate the flavor profile of the spirits aged inside them, this 14-year-old bourbon is a stand-out success. After aging in new charred oak barrels, The Left Cross spends between two and six months finishing in 12-year-old Jamaican rum casks that impart a deeply concentrated flavor profile, including hints of spice and rich molasses. Though the sticker value may be enough to earn a sideward glance, if you have a bourbon fanatic to shop for this season, we can’t understate the beauty of this bottle.

Average Price: $150
Rating: 95

Best Bourbon for Beginners

Larceny Kentucky Straight Very Small Batch Bourbon

Made with a high-wheat mash bill similar to that of the iconic Pappy Van Winkle lineup, Larceny Kentucky Straight Very Small Batch Bourbon is the perfect pick for the bourbon newbie in your orbit. But despite the roots of its brand tracing back to Pappy Van Winkle himself, this bourbon’s $27 price point won’t break the bank like some of its peers. With the welcoming aroma of butterscotch and a luscious honeyed palate, Larceny holds up in cocktails, neat, or on the rocks, and gives the bourbon beginner plenty of room to explore.

Average Price: $27
Rating: 90

Best Bourbon for Whiskey Geeks

Maker’s Mark Cellar Aged

For years, whiskey aficionados have been clamoring for Maker’s Mark to release a decade-old expression, and for years, those requests fell on deaf ears — until now. Launched in September 2023, Maker’s Mark Cellar Aged is now the brand’s oldest release to date, consisting of an 87/13 blend of 12-year-old bourbon and 11-year-old bourbon, respectively. After resting for six years, each barrel holding the whiskeys was transported to a specialized cellar built into a limestone hill, which the brand claims slows the influence of charred oak on the spirit. Imparting welcoming aromas of berry and rosemary and a rich palate of dark caramel and chocolate, this bourbon is worthy of a space on every whiskey pro’s bar — if you can get your hands on it.

Average Price: $150
Rating: 95

Best Bourbon for Cocktail Lovers

Russell’s Reserve 10 Years Old

At 45 percent ABV, this bourbon offers shocking complexity for its proof. And at just $39, it’s perfect for the at-home bartender in your life. Distilled by Wild Turkey’s father-and-son team Jimmy and Eddie Russel, Russell’s Reserve 10 Year opens with aromas of dried orange peel, and practically begs to be the base in an Old Fashioned. With luscious fruit and vanilla undertones that dance across the taste buds, this bourbon also plays well in cocktails like the Boulevardier.

Average Price: $39
Rating: 93

Best Bourbon to Impress

Jefferson’s Ocean Voyage 24

If you’re looking to turn the head of someone special with something outside the standard whiskey wheelhouse, look no further than Jefferson’s Ocean Voyage 24. While Jefferson’s is known for aging its spirits at the sea, Voyage 24 is the first bottle to remain in the same climate throughout the entirety of its maturation period. Aged for six to eight years on land before spending months in the Caribbean Sea, the bourbon takes on a creamy caramel and juicy, ripe berry flavor thanks to its time in the tropical climate.

Average Price: $82
Rating: 93

Best Limited-Edition Bourbon

Four Roses 135th Anniversary Limited Edition Small Batch

Four Roses’ annual limited-edition anniversary release is always highly coveted, but this year’s expression was extra special, as it contains some of the distillery’s oldest bourbons. A blend of 12-year-old, 14-year-old, 16-year-old, and 25-year-old whiskeys, this bottle is a master class in bourbon production, and carries seductive aromas of clove and smoked applewood. The palate takes a sharp turn for even more nuance, bursting with molasses, nutmeg, and a whipped cream-like sweetness. With a long, spiced strawberry finish, Four Roses 135th Anniversary Limited Edition Small Batch is certain to knock the socks off any and every bourbon lover in your life.

Average Price: $199.99
Rating: 96

The article The 7 Best Bourbons to Gift This Holiday (2023) appeared first on VinePair.

Wine 101: The Levels of the WSET Certification

VinePair Staff — Thu, 30 Nov 2023 10:30:17 +0000

This episode of “Wine 101” is sponsored by Pieropan. Not only does Pieropan make some of the most refreshing wines in the Soave region, but their single-vineyard Soave Classico takes it to a new level. With its enticing complexity and refreshing depth, it’s clear the Pieropan family has been producing this wine for over a century.

There’s no right or wrong way to get started on your wine journey. It can be as informal as picking up a different bottle every week and recording tasting notes or as formal as rising through the ranks of a rigorous wine education program with the hopes of becoming a certified Master Sommelier.

For those interested in pursuing a happy medium between the two extremes, there’s a certain organization called the Wine & Spirit Education Trust (WSET) that has put together a four-tier curriculum of wine, spirits, and sake education with satellite schools across the globe. Depending on how deep you want to go down the WSET path, you can complete as few as one tier, or as many as all four.

Levels one and two will give you a really strong base knowledge of wine varietals, production, marketing, and food pairings. Levels three and four, on the other hand, are when things kick into high gear. There, you’ll go the full distance, learning the ins and outs of the wine world, going country by country, from France to China. At that point, it basically becomes a full-time job, but if you’re passionate about wine, the juice is well worth the squeeze.

Is it crucial? Well, not necessarily, but it’s one of the most efficient, organized ways to obtain a formal wine education.

On this episode of “Wine 101,” Keith is joined by Alexandra Schrecengost, founder of Culture With Us, who has completed the full WSET program. The two chat about how Schrecengost got to WSET, what the different levels entailed, and what she took away from the program. Tune in for more.

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Follow Keith on Instagram @VinePairKeith. Rate and review this podcast wherever you get your podcasts from. It really helps get the word out there.

E. & J. Gallo Winery is excited to sponsor this episode of VinePair’s “Wine 101.” Gallo always welcomes new friends to wine with an amazingly wide spectrum of favorites, ranging from everyday to luxury and sparkling wine. (Gallo also makes award-winning spirits, but this is a wine podcast.) Whether you are new to wine or an aficionado, Gallo welcomes you to wine. Visit TheBarrelRoom.com today to find your next favorite, where shipping is available.

The article Wine 101: The Levels of the WSET Certification appeared first on VinePair.

Chartreuse Just Opened a Brand New Visitor Center in Paris

Olivia White — Wed, 29 Nov 2023 22:15:28 +0000

Chartreuse, one of the world’s most beloved and in-demand liqueurs, just found a second home in the heart of Paris.

The brand’s new visitor center was inaugurated on Tuesday and is dedicated to the history of the Carthusian monks who invented the herbaceous liqueur and their long-time presence in the French city.

Carthusian monks have had ties to Paris for over 500 years, and in the 1500s, their monastery maintained a close connection to the apothecaries in town. That’s why when French diplomat and soldier François Hannibal d’Estrées discovered a recipe for an elixir for “long life” in 1605, he turned it over to the Carthusians. From 1605 to 1764, Chartreuse was produced in Paris at the Chartreuse de Paris, a then-new addition to the Carthusian monastery located just blocks from the Luxembourg Gardens.

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A post shared by Pascaline Lepeltier (@pascalinelepeltier)

The monastery was destroyed during the French Revolution, though the Gardens are miraculously still home to a number of trees that originated from the monks’ nursery. According to Pascaline Lepeltier, who shared the news on Instagram, 128 Boulevard St Germain was chosen as the ideal location for the new Chartreuse visitor center due to its close proximity to both the trees and the location where the elixir’s recipe was first handed over.

At the new visitor center, guests can expect immersive experiences that educate about the brand and the monks’ rich histories, similar to those found at the brand’s other center in Voiron. Additionally, visitors can find a special release of the spirit packaged in a porcelain container created by Revol. As glass containers did not yet exist when the monks were distilling in Paris, the limited-release packaging pays homage to this detail in Chartreuse’s history.

Visitors are also welcome to take part in herbalism lessons or try one of the brand’s new herbal tea blends, which the brand says were created to aid with sleep, digestion, respiratory health, and muscle relaxation.

The article Chartreuse Just Opened a Brand New Visitor Center in Paris appeared first on VinePair.

Loved at Home, Ignored Abroad: Why European Whiskey Drinkers Aren’t Buying the Bourbon Hype

Evan Rail — Wed, 29 Nov 2023 14:00:22 +0000

The ideal situation for any maker, in the words of the poet W.H. Auden, is to be considered “local, but prized elsewhere.” Auden might have been specifically comparing poets to makers of “some local cheese,” but that lofty aspiration also applies to drink makers, too. In the case of most whiskeys, his aphorism holds true: Japanese whisky is a local product that is beloved outside Japan. Scotch is considered the standard of quality around the globe. And Irish whiskey is growing so fast it might catch up to Scotch in the U.S. in less than a decade.

But American whiskey, and bourbon in particular? Well, not so much.

In terms of Auden’s axiom, our national spirit is now in a bizarre Upside Down. Paradoxically, bourbon is a local drink for U.S. consumers that is currently prized almost to the point of ridiculousness at home, with interest approaching “mania,” as noted whiskey journalist Clay Risen wrote late last year. Prices are getting stratospheric, with some drinkers complaining that they can’t find certain bourbons for sale at less than two times the manufacturer’s suggested retail price. Rare and allocated bourbons, like the bottles in the Buffalo Trace Antique Collection, can be exceedingly hard to find, with more than a few reports of fistfights taking place among would-be customers who stumble across one.

And yet “elsewhere,” meaning outside the U.S., there’s no such mania — not even in Europe, home to the biggest whiskey drinkers in the world. According to Stefan Wyrsch, founder of the Swiss-based European Bourbon and Rye Association, EU consumers have a different default setting when they hear the word “whiskey.”

“First and foremost, spirits customers here think of Scottish, Irish, and Japanese whiskey,” he says. “In the Old World, there is no bourbon or rye hype.”

The World’s Biggest Whiskey Drinkers

That’s quite a paradox when you consider that many Europeans seem to go through whiskey by the barrel. On a per-capita basis, France has long been reported to have the world’s largest whiskey consumption, drinking about 50 percent more whiskey per person than the United States, while Spain is ranked No. 5 and Ireland is No. 8. (Fair warning: Those figures date back almost a decade, and more recent studies don’t appear to exist.)

Another conundrum: Many American whiskey distilleries are now owned by European conglomerates. Milan-based Campari is the home of Wild Turkey and Russell’s Reserve. Paris-based Pernod Ricard owns Rabbit Hole and Jefferson’s Bourbon. Luxembourg’s Stoli Group helms Kentucky Owl, while the French luxury-brand powerhouse LVMH owns the craft bourbon producer Woodinville, while also holding a minority share of Vermont’s WhistlePig.

That makes Europe feel like a natural home for American spirits. Indeed, a temporary removal of devastating reciprocal tariffs led to a 29 percent annual increase in U.S. whiskey exports to the EU in 2022, hailed by the Distilled Spirits Council of the United States (DISCUS) as a “banner year” in a report earlier this month. Two of the world’s top five importers of American whiskey are EU countries, the report says, including the category’s No. 1 export market, the Netherlands, as well as fourth-place Germany, which comes in just behind the technically-European-but-no-longer-EU market of the U.K.

Those increased numbers might be significant, but it’s worth remembering that they don’t come from the EU countries with the biggest whiskey consumption. And while imports are now up, they’re generally not the best bottles.

“If you talk to bartenders, they are more in favor of bourbon and rye whiskey, because those are the products they usually work with. But if you have the same conversation at a whiskey fair, there are sometimes really snobbish reactions.”

“We really only get the standard things, and most of it is used to mix cocktails,” Wyrsch says. “This is where the quantities are consumed.”

While European drinkers are not unaware of American whiskey, familiarity with the bourbon category itself is lagging. “Bourbon whiskey is more likely to be known by brand names — Jim Beam, Four Roses, or Wild Turkey,” Wyrsch says.

That lack of general knowledge can serve as inspiration. When the Austrian bartender Thomas Domenig was studying for a spirits certificate, he had serious trouble finding information about American whiskey in German.

“The only information you were getting was in English, and all the whiskey books around were all about Scotch,” he says. “I thought there could be a room for a book on American whiskey, written in German.” After a few years of writing and research, his book “Bourbon” came out in 2019, picking up several German-language book awards in 2020 and 2021. For him, bourbon has benefited from the growth of cocktail culture in Europe, but it still isn’t catching up to the elevated status of single malt.

“If you talk to bartenders, they are more in favor of bourbon and rye whiskey, because those are the products they usually work with,” he says. “But if you have the same conversation at a whiskey fair, there are sometimes really snobbish reactions.”

In part, he says, that might have to do with opinions about bourbon’s main ingredient, among both drinkers and producers in Europe.

“Almost no one is willing to pay excessive prices for hyped bourbons, especially since bourbons like Pappy Van Winkle 15 Year were used for mixing cocktails until just a few years ago.”

“Corn isn’t a typical grain to use in spirits production here,” he says. In turn, that could lead curious drinkers to America’s other whiskey archetype. “I think if someone would go more to the American style, that would be rye.”

A French enthusiast who blogs about whiskey in English, Christophe “Coldorak” Roi is a co-founder of the Rennes Whisky Club in Brittany and a regular at events like Whisky Live Paris. Although he owns hundreds of bottles, his collection currently includes just one bourbon, he says. (For the record, it’s the 24-year-old Bourbon Whiskey #1, sourced from an unnamed U.S. distillery and bottled by That Boutique-y Whisky Company in the U.K.) While some of his friends prefer bourbon to Scotch, the overall lack of high-quality choices isn’t likely to help the drink grow in popularity in France.

“We don’t get the good stuff,” he says. “We don’t have the store picks. We have the very bottom-range regular releases, 40 percent ABV, entry-level stuff, and that’s not the best bourbon there is.”

Dusties and Private Imports

Europe’s lack of bourbon mania can lead to some interesting situations for U.S. whiskey fans. Sure, there isn’t a lot of craft bourbon in the Old World, but when you do find a bottle, it’s probably not going to be sold at a big markup, since Europeans have not traditionally considered bourbons suitable for serving neat.

“Almost no one is willing to pay excessive prices for hyped bourbons, especially since bourbons like Pappy Van Winkle 15 Year were used for mixing cocktails until just a few years ago,” Wyrsch says.

“There was a big wave around 2013 and 2014, where all the importers went crazy,” he says. “Bourbon was the next thing, but there was still plenty of capacity. So they sent over a lot of stuff to Europe and the stuff sat on the shelves for like four or five years.”

And while most American whiskey exports to Europe are mass-market spirits, rare bottles do come through, though mostly not via professional importers, Wyrsch says. When those companies do get an allocated or rare bottle, such prizes don’t usually hit the retail market. Instead, they’re quietly sold off to collectors or friends. Any real rarities currently coming in are probably happening on an individual basis.

“All the completely hyped, super-rare, limited, small-batch or whatever are mostly sent to Europe privately,” he says. “You can get any bourbon in Europe, if you have the right contacts in the USA and the necessary pocket change.”

Collectors say things were very different just a few years ago. Originally from Ohio, Henry Danziger has lived in the Czech Republic since the early 1990s, building up a whiskey collection of over 500 types of whiskey, mostly bourbon, roughly a third of which he purchased in Germany or elsewhere in Europe. A co-founder and occasional host at the regular “Whiskey Wednesday” tastings at Max’s Steakhouse in Prague, Danziger says that importers and producers initially bet big on interest in bourbon in Europe about a decade ago, only to find that their wager didn’t pay off.

“There was a big wave around 2013 and 2014, where all the importers went crazy,” he says. “Bourbon was the next thing, but there was still plenty of capacity. So they sent over a lot of stuff to Europe and the stuff sat on the shelves for like four or five years, and I would buy it when it would go on sale.”

If you’re hoping to find some sought-after bottles at cheap prices on your next vacation, Danziger says that the treasure hunt is much harder nowadays. Bourbon rarities are, well, rare, and many desirable bottles in Europe are now being sold at or above their American MSRPs.

At the same time, I’m not so sure, having stumbled across a number of decent bourbons in recent years, including a Prague wine shop offering stacks of Weller Special Reserve at the non-mania price of about $30 just a couple of years ago. In early 2021, I picked up a couple of $45 bottles of Elijah Craig 12 Year Old Small Batch, which had lost its age statement some five years earlier, on behalf of the whiskey writer Zachary Johnston. As I type this, I’m contemplating a European e-shop’s listing for the once widely distributed Evan Williams Single Barrel, a fan favorite that became a Kentucky-only release in 2022. At less than $44 in local currency, including sales tax, it feels like a deal when compared to the $100 some U.S. retailers are currently charging for similar bottles.

But those are exceptions, of course. The vast majority of American whiskey in Europe is either basic Jim Beam or standard Jack Daniel’s. As long as Americans are going crazy for bourbon, most producers will probably continue to focus on their domestic sales — despite publicly stating otherwise. And most Europeans, Roy believes, will keep drinking what they already know.

“I guess it’s just that we are creatures of habit, and we are used to Scotch whisky,” he says. “So when the bottle of Glenfiddich 12 is done, they’ll buy another Glenfiddich 12, because they’re just used to it.”

The article Loved at Home, Ignored Abroad: Why European Whiskey Drinkers Aren’t Buying the Bourbon Hype appeared first on VinePair.

During World War II, U.S. Sailors Drank Cocktails Made From Torpedo Fuel

Olivia White — Wed, 29 Nov 2023 13:30:46 +0000

Alcohol and sailing have long gone hand in hand, with long weeks spent working at sea often demanding something to take the edge off. For that reason, the profession has historically been associated with heavy drinking — a narrative furthered by the once global practice of paying Naval officers for their service with alcohol rations in wartime when funds were scarce. While alcohol consumption aboard U.S. Navy vessels was outlawed in June 1914, the ban couldn’t stop American sailors from wetting their whistles during World War II— even if it meant they had to siphon fuel from their own weapons.

During the first half of the war, the U.S. utilized steam-powered torpedo engines on its Pacific theater-based submarines, each of which was fueled by 180-proof grain alcohol. Without other alcohol aboard the subs to indulge in, the sailors quickly turned to the high-proof torpedo fuel, combining it with pineapple juice to smooth its burn. And thus, Torpedo Juice was born.

This habit eventually resulted in a power shortage, which tipped off the superiors on board. To break the sailors’ habit, higher-ups spiked the fuel with Pink Lady, a liquid made from red dye and methanol, a poisonous substance known to cause blindness. Their strategy failed to discourage the drinking, as sailors attempted to separate the grain alcohol from the compound by straining it through compressed loaves of bread. This technique was not always successful,, and many soldiers still went blind after consuming the Pink Lady-tainted Torpedo Juice.

After this, the U.S. Navy replaced the methanol with slightly less harmful croton oil, a purgative substance that caused extreme stomach pain, vertigo, fainting, and diarrhea if consumed. Still, the sailors couldn’t be stopped. Rather than swearing off Torpedo Juice for good, sailors aboard the U.S.S. Gudgeon developed their own distilling system to remove the croton oil from the booze.

Prior to being dumped into 50-gallon vats used to fuel the torpedoes, the 180-proof alcohol was stored in five-gallon containers, which the sailors would smuggle off-board in port cities to redistill in inconspicuous locations, mainly hotel rooms. The alcohol, still sitting at 180 proof, was then brought back onboard and mixed 2:3 with pineapple juice. The operation was extremely dangerous — as operating makeshift stills typically is — and resulted in a number of explosions and subsequent fires. In addition to the obvious health issues that come with consuming anything containing 95 percent alcohol, Torpedo Juice was also associated with mild to severe reactions to the croton oil that still remained post-distillation.

The beverage fell out of popularity among Navy officers after the 1943 introduction of the Mark 18 torpedo, the U.S.’s first electric storage battery torpedo, which didn’t need high-proof to power it. While the crude cocktail may not be found onboard Navy ships these days, a few spirit brands still make their own version of Torpedo Juice today, including Pendelton, Ore.’s Oregon Grain Growers. Their iteration bottles distilled vodka with macerated pineapple, and if you get to try it, proceed with caution: While it may not contain any toxic substances, it’s still bottled at 100 proof and still packs a sailor-worthy punch.

*Image retrieved from – Pixel-Shot – stock.adobe.com

The article During World War II, U.S. Sailors Drank Cocktails Made From Torpedo Fuel appeared first on VinePair.

The Ultimate Blanco Tequila Flavor Map [Infographic]

Hannah Staab — Wed, 29 Nov 2023 13:00:14 +0000

Tequila’s popularity is on the rise and shows no sign of stopping. And with the increased recognition of this agave-based spirit, it’s more important than ever to understand its diverse characteristics.

Whether it’s being sipped neat, on the rocks, or in a well-crafted cocktail, blanco tequila can offer complex flavor profiles that run the gamut from clean and vegetal to creamy and fruit-forward. Several factors can lead to these different expressions such as production method, age and ripeness of the agave, and whether the agave was grown on the highland or lowland sites. Some of these bottles showcase the spirit’s savory side with spicy notes like jalapeño and pepper shining through, and others bring out the agave’s inherent sweetness. Many highlight the spirit’s more mineral-driven properties with steely and saline features, or can lunge deep into the fruit-forward end with hints of pineapple and lime zest. So, if you find an expression you can’t get enough of, chances are there are some similar blancos from the same region or producer you’ll enjoy just as fiercely.

Even if you’ve nailed down your ideal flavor profile, with more artisanal brands popping up every day in an already saturated market, picking one off the shelf can be tricky. No matter what your preference, this chart can help you nail down which type of tequila you gravitate toward or further guide you on your journey to discover your next favorite blanco.

*Image retrieved from – Maurizio Polese – Unsplash.com/GettyImages

The article The Ultimate Blanco Tequila Flavor Map [Infographic] appeared first on VinePair.

8 of the Best Red Wines From Austria

Edward Deitch — Wed, 29 Nov 2023 12:30:12 +0000

If you haven’t noticed, there’s a growing trend toward leaner red wines that are less dominated by oak and high levels of alcohol. With that in mind, the red wines of Austria should be near the top of your list.

While Austrian reds are lighter in character and mouthfeel than many of their European and American counterparts, they are far from lightweights in terms of complexity and depth. If they don’t hit you over the head with their intensity, many are notable for their subtlety and nuance and refreshing acidity; they are wines to swirl and savor as they evolve from one sip to the next.

While Austria is best known for its white wines, especially Grüner Veltliner, which accounts for one-third of the country’s vineyards, the reds give us an intriguing look at other indigenous varieties, notably Blaufränkisch and Zweigelt, which are also now being grown in the U.S., perhaps most notably in New York’s cool-climate Finger Lakes region and Washington State where Blaufränkisch is also called Lemberger.

In her excellent reference, “The Wine Bible,” Karen MacNeil describes Blaufränkisch as “precise and sleek — spicy, herbal, and floral — all of this plus the flavors of delicious woodland berries and a sense of forestiness.” She notes its “grip and bite” and its ability to “splice through the meatiness of meat.”

Indeed, Austrian Blaufränkisch, while familiar to serious wine enthusiasts, deserves much broader recognition. While Blaufränkisch is Austria’s red star, Zweigelt is its workhorse and the most planted red variety. A cross between Blaufränkisch and the lesser-known St. Laurent grape, it’s a bit more straightforward and dark-fruit-driven, but also capable of producing memorable wines.

Today, many of Austria’s top red wines are made from grapes grown organically and biodynamically. In terms of geography, the long and relatively narrow Burgenland region, located in the east along the border with Hungary, is red wine country. And within Burgenland there are now several DACs, Austria’s answer to Italian DOCs (controlled designations of origin).

The DACs, from north to south, include Neusiedlersee (on the eastern side of Lake Neusiedl), Leithaberg (to the west of Lake Neusiedl), Mittelburgenland (Middle Burgenland), and Eisenberg. It’s useful to know these names because you’ll often see them on the labels, while other wines are simply marked “Burgenland.”

Within these appellations, the grapes (and the wines) are informed by a variety of soil types, including mica-schist, sand and gravel, limestone, and clay, some of it calcareous. With their strong sense of place, or terroir, the wines — many from small producers — have an authenticity that stands out.

Here are eight of the best Austrian red wines to try now:

Wieninger Wiener Trilogie 2018

This excellent barrel-aged blend presents dark fruit flavors, mainly blackberry and black currant, and touches of raspberry, cedar, and earth. With smooth tannins, it drinks like an aged Bordeaux and is a great alternative to those Cabernet Sauvignon- and Merlot-based wines. In fact, Cabernet and Merlot make up 35 percent of the blend, with the rest Zweigelt. The importer, Vineyard Brands, notes that the Wiener Trilogie “is not a thick, fat New World wine – it delivers mouthfuls of drinking pleasure with lots of finesse and makes an ideal food companion.” I couldn’t agree more.

Price: $31
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Wachter-Wiesler Blaufränkisch Eisenberg ‘Béla-Jóska’ 2020

This classic Blaufränkisch is full of red fruit flavors — cherry, raspberry, red licorice — accented by cracked black pepper, earth and mineral notes, all supported by refreshing acidity. Aged in large barrels, the wood influence is minimal. Burgundian in feel but with more spice, it’s also a phenomenal value. (The wine is named after the family fathers, Béla Wachter and Jóska Wiesler.)

Price: $19
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Claus Preisinger Zweigelt ‘Kieselstein’ 2021

Concentrated dark fruit flavors are accented by hints of baking spices, herbs, and black pepper. There’s also a steely mineral note. Softly tannic, this fruit-forward wine reminded me of Beaujolais and would be great with a slight chill. “Kieselstein” refers to the pebbly soils of the vineyards.

Price: $22
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Anita and Hans Nittnaus ‘Anita’ Red Blend 2018

This fabulous blend — 65 percent Zweigelt, 15 percent Blaufränkisch, 15 percent St. Laurent, and 5 percent Merlot — shows black cherry and pomegranate notes with a touch of powdered cinnamon and lively acidity. It’s also a great-value wine that you’ll find yourself returning to again and again.

Price: $17
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Anita and Hans Nittnaus Blaufränkisch ‘Kalk & Schiefer’ 2020

Nittnaus produces a range of single-variety Blaufränkisch wines, and this exceptional bottling from Burgenland shows the grape’s depth and complexity. Concentrated dark fruit notes are accented by touches of braised mushrooms, wet-stone minerality, baking spices, and tobacco that emerge as the wine opens up. It’s all supported by lively acidity that makes it almost effortless to drink. “Kalk & Schiefer” refers to the limestone and slate soils in which the grapes are grown. (Two of Nittnaus’s vineyard-designated Blaufränkisches are also notable: the 2019 “Lange Ohn” and the 2019 “Altenberg.”)

Price: $27
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Erdenlied Zweigelt 2021

Soft, fruity — and delicious. This bargain Zweigelt from Niederösterreich (Lower Austria, which is actually in Austria’s northeast corner along the lower part of the Danube River), is a versatile, easy-drinking quaffer that comes in a liter bottle and shows red cherry, raspberry, blueberry and spice notes with a touch of black pepper. Chill it slightly and enjoy it with fish, pizza, or just about anything.

Price: $14
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Paul Achs Zweigelt 2021

Concentrated dark fruit flavors, herbs, and a hint of white pepper are at the heart of this wine made from biodynamically grown grapes. The fruit is supported by supple tannins, minerals, and bright acidity. (Also worth trying is this winery’s elegant 2021 Blaufränkisch with its dark fruits and chalky minerality.)

Price: $24
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Heinrich Blaufränkisch Leithaberg 2018

With its spiced dark and red fruit flavors, this wine from biodynamically grown grapes is notable for its structure and robust acidity. There’s a hint of pencil shavings on the nose and a touch of wood on the palate (the wine was aged in larger used oak barrels and amphorae). Heinrich’s website, by the way, is one of the more detailed and informative winery sites I have seen, packed with insights about the wines and the region.

Price: $30
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The article 8 of the Best Red Wines From Austria appeared first on VinePair.

Taplines: Blue Moon Rising

VinePair Staff — Wed, 29 Nov 2023 12:00:57 +0000

Craft, or crafty? Following Anheuser-Busch InBev’s infamous acquisition of Goose Island Beer Company, the difference between fancy beer made by small breweries (craft) and somewhat fancy beers made by corporate macrobreweries (crafty) was a sure point of contention. Nonetheless, many craft beers have stood the test of time, due in no small part to the fact that they’re well-made beverages with lasting mass appeal. While many like to argue that crafty beers are just macro brews with dolled up packaging, it’s hard to make that case against Blue Moon Belgian White.

When a young Keith Villa joined the Coors Brewing Company in the 1980s, he took a break from day-to-day operations to learn about brewing in Brussels, Belgium. There, he discovered that when it comes to brewing, the sky’s the limit. The idea of making beer better was the common thread in his studies, and when Villa landed in Colorado two years later, he arrived unsatisfied with the norm, prepared to brew something that “only comes around once in a blue moon.” So he got to tinkering in their pilot brewery and it wasn’t long before he perfected the recipe for “Belgian Wit #4,” the beer we know today as the orange wheel-garnished, opaque Blue Moon Belgian White.

Today on “Taplines,” Dave Infante is joined by Keith Villa himself to discuss Blue Moon’s historic rise. From the corporate offices in Golden, Colo., to the ballpark brewhouse where he perfected the brand’s soon-to-be smash hit recipe, to the bars nationwide he tried to get to stock the brew, Villa argues that Blue Moon’s success was anything but preordained by its corporate backing, contrary to what critics argue. Tune in for more.

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The article Taplines: Blue Moon Rising appeared first on VinePair.

The VinePair Podcast: Côtes du Rhône Wines and Comté Cheese — a Terroir Tandem

VinePair Staff — Wed, 29 Nov 2023 11:30:37 +0000

Some things just make sense together. Peanut butter and jelly, for example. Cereal and milk. Bonfires and cozy sweaters. And, for hundreds of years, Côtes du Rhône wines and Comté cheese.

Each French region boasts a distinctive terroir that is directly reflected in the products it creates. Connected by the Rhône River, Comté and Côtes du Rhône share more than just a body of water — each heralds a similar set of values rooted in history, tradition, and love for the planet. To top it off, each bears Europe’s prestigious Protected Designation of Origin (PDO) label. Only goods that meet a strict set of quality standards, epitomize their geography, utilize generational knowledge, and incorporate local products can earn this distinction.

The standout tastes of Comté cheese and Côtes du Rhône wines are not left to chance. Both products’ traditional agriculture and production methods have been carefully passed down through generations of family farmers. Often, they rely heavily on local, sustainable practices that focus on preserving the biodiversity of each region, allowing the terroir to shine through.

On this episode of the “VinePair Podcast,” Zach sits down with dairy farmer Jean-François Marmier and winemaker Raphael Pommier to discuss the interconnected legacies of Comté and Côtes du Rhône.

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