Pécharmant – The Best Alternative to Bordeaux Wine
With a rich history spanning centuries, the Pécharmant region is renowned for producing some of the most distinctive wines in France. Nestled in the Dordogne Valley, Pécharmant’s unique terroir gives birth to robust red wines that are as enigmatic as the region itself. But amidst this wine-rich land, one name stands out – Château Beauportail. […]
The Last Drop Releases an Ultra-Limited Barbados Rum
The Last Drop has unveiled Release No. 43, a limited-edition 22-year-old Barbados rum made with Richard Seale of Foursquare Distillery. It is the oldest rum Foursquare has released and the label’s first rum Signature Creation.
Seale selected a blend distilled in 2004 and aged it in a series of casks, including ex-bourbon barrels, before finishing it for three years in very old Port pipes. Bottled by hand at Foursquare in April 2026 at 106 proof, the release consists of 566 individually numbered bottles, each signed by Seale. Every bottle comes in a handcrafted wooden case with a bottling certificate, tasting book, and 50-milliliter miniature.
Foursquare, located on the site of a former sugar factory in Barbados, has been distilling since 1996. The Seale family has worked in the island’s rum trade for generations. Richard Seale is also known for advocating rum made without added sugar or coloring and with clear age statements.
The rum’s age is especially notable because tropical conditions cause more evaporation from casks than cooler climates do. As a result, 22 years of aging in Barbados leaves less spirit than the same period in a Scottish warehouse.
Release No. 43 is expected to reach U.S. retailers, bars, and restaurants through Sazerac distributors this month. Its suggested retail price is $1,700.
Wine, Whiskey, and Chili Festivals Are Coming to the Tri-Cities
The Tri-Cities has several food and drink events coming up this fall, from a community chili cook-off to whiskey and wine tastings.
Griggs Cookin’ on the Columbia Chili Cook-Off
801 W. Columbia St., Pasco
Local vendors and chili cooks will gather Saturday, Oct. 17, from 1 to 3 p.m. at this free, family-friendly event. Attendees can sign up at the welcome tent to judge the chili. Vendors include Aub’s Bananza Bread and Porky’s Tri-Cities BBQ.
Winners will be announced at 3:30 p.m., with prizes for the top three recipes. Event details.
Tri-Cities Whiskey Festival
1500 S. Oak St., Kennewick
The 21-and-over festival runs Saturday, Oct. 24, from 5 to 9 p.m. Guests can sample more than 70 spirits and enjoy music and food trucks. A souvenir shot glass is included. Last call is at 8:15 p.m., and organizers ask attendees to avoid wearing cologne or perfume so they can better smell the spirits.
Tickets cost $125 for VIP admission, $60.54 for general admission, or $28.52 for the safe-driver package, which includes access to a nonalcoholic bar. Get tickets.
Harvest Bazaar
2901 Southridge Blvd., Kennewick
The 35th annual Harvest Bazaar takes place Friday, Nov. 13, and Saturday, Nov. 14. Browse handmade goods and other vendors; food trucks, including Nana’s Kitchen, will be outside the Carousel of Dreams. Children get in free, while adult admission is $5. Event details.
Tri-Cities Wine Festival
7016 W. Grandridge Blvd., Kennewick
The 45th annual festival is scheduled for Saturday, Nov. 14, from 7 to 10 p.m. It will feature wine tastings, hors d’oeuvres and live entertainment. Participating wineries include Elk Haven, J. Bookwalter, Heron Bluff and Goose Ridge.
Tickets cost $60 in advance or $65 at the door. Festival information.
Former Winemaker Turns Wine Grapes Into Raisins—See The Bee’s Taste Test
As wine sales become less profitable, a former Napa winemaker has found a new use for wine grapes: turning them into raisins.
The product, sold under the label The Wine RayZyn Co., is made from wine grapes rather than the varieties traditionally used for raisins. On Sept. 29, 2026, The Sacramento Bee’s food team tried the raisins in a taste test.
Skip Vodka: Try the World’s Bestselling Spirit in Your Next Cocktail
Vodka is a familiar, versatile choice for cocktails, but it isn’t the world’s top-selling spirit. That title belongs to baijiu, a traditional Chinese spirit whose popularity in China drives its enormous global sales.
Baijiu is made from grains such as sorghum, rice, wheat, corn, and millet. Its ingredients and production methods vary by region, creating a range of styles commonly described as strong aroma, light aroma, and sauce aroma—the last named for savory notes reminiscent of soy sauce. An estimated 10 billion liters are consumed each year, and baijiu production exceeds that of vodka and whiskey combined.
Traditionally, baijiu is served at room temperature and drunk neat, often in small shots shared after a toast. But bartenders are increasingly mixing it into cocktails. Milder versions can stand in for vodka, while more aromatic varieties bring a distinctive flavor to drinks such as an orange crush, lemon drop, Michelada, or Long Island iced tea.
Baijiu is made using solid-state fermentation: steamed grains ferment in a relatively dry mixture with a yeast-and-mold starter, then are steam-distilled. This differs from vodka production, which generally ferments ingredients in a liquid mash. Baijiu is matured and blended before bottling.
The spirit is becoming easier to find in the United States, with some national liquor retailers, Chinese grocery stores, and Asian specialty shops carrying it. Well-known producers include Moutai, Wuliangye, and Yanghe. If vodka cocktails are starting to feel repetitive, baijiu offers a distinctly different option—and an authentic taste of a spirit that leads the world in sales.
Meet the Chronicle’s New Wine Reporter
After nearly five years working alone on the San Francisco Chronicle’s busy wine beat, the paper’s wine reporter is welcoming a new colleague: Lucy Hodgman.
Hodgman has already covered a broad range of wine stories since joining the Chronicle several weeks ago. Her reporting has explored barriers to vineyard events under a new California law, vineyard robots designed to combat grape disease, and Caymus Vineyards’ opposition to a contested water-conservation plan. She has also reported on new San Francisco wine bars, a Silicon Valley-area winery’s new tasting room and the growing interest in Croatian wine around the Bay Area.
A Brooklyn native, Hodgman studied English at Yale, where she led the Yale Daily News as editor-in-chief. She began her journalism career through Hearst’s fellowship program, reporting on state government at the Times Union in Albany. She joined the Chronicle in 2025 and covered climate, homelessness and breaking news, including stories about housing policy, mountain lions, severe storms and a large pipe organ in need of a new home.
That range of experience will serve her well on the wine beat, which covers more than tasting rooms. The team also reports on land-use disputes, politics, climate change and farmworker rights, while following an industry experimenting with new ways to attract younger drinkers.
Hodgman and her colleague will share coverage of breaking news, new openings and features. Based in San Francisco’s Mission District, where she lives with her cat, Juno, Hodgman is expected to focus especially on stories from the city, the East Bay and the South Bay, while continuing to make trips to Wine Country.
She will also take over the Chronicle’s wine newsletter for a week. You can read more about her work in the San Francisco Chronicle.
Appleton Estate’s 26-Year-Old Hearts Collection Is the Best Rum of the Year So Far
Appleton Estate’s latest Hearts Collection release is a 26-year-old Jamaican rum distilled in 1999—and a standout for both rum enthusiasts and whiskey drinkers exploring aged spirits.
The Hearts Collection debuted in 2020, with vintages selected by master blender Joy Spence and rum expert Luca Gargano. This release revisits the 1999 vintage, extending its aging by five years. It spent 26 years in ten ex-bourbon casks, was distilled on a Forsyth pot still, and bottled at 63% ABV.
A long tropical aging period intensifies the interaction between rum and oak. The result is a complex profile featuring caramel, banana, grilled pineapple, licorice, cinnamon, apple pie, brown sugar, and molasses. Despite its high proof, the rum’s warmth is described as controlled rather than overpowering. Its Jamaican “hogo”—the distinctive funky, savory character often associated with pot-still rum—may particularly appeal to longtime Jamaican rum fans.
Only 1,406 bottles are available worldwide, with a suggested price of $500. The limited release can be found at specialty retailers, though its price may rise on the secondary market.
7 Tea Cocktails to Try in Charleston Right Now
Tea is finding its way into more cocktails, adding everything from subtle floral notes to warm spice and a pleasant tannic finish. In Charleston, the trend draws on the city’s deep tea heritage and offers options ranging from spirit-forward drinks to alcohol-free sips.
Here are seven tea cocktails to try around town:
Chai No Lait at Coterie
A menu staple since Coterie opened in 2020, the dairy-free Chai No Lait combines chai-steeped gin with Angostura bitters and egg-white foam. Its creator, co-owner Jeremy Buck, designed it to bring the creamy, fragrant feel of a chai latte into a refreshing cocktail.
Coterie also serves the Laotong, made with chamomile-infused pisco.
The Mitchell at Camellias
Inspired by Southern peach tea, The Mitchell pairs English breakfast tea with bourbon. The result is a smooth, fruit-forward drink designed to be approachable. It fits naturally at Camellias, a bar inside Hotel Bennett known for its afternoon tea service.
Pluff and Proper at The Palmetto Hotel
Created with local tea company Oliver Pluff, this cocktail combines The Botanist gin with orange clove tea, lemon and bergamot notes. The tea adds warm tannins and complexity.
The hotel is also developing a Tea Tini Trio, with options that can be made using nonalcoholic spirits.
Nashpati No. 5 at Rivayat
This fall cocktail brings together reposado tequila, Earl Grey tea, black peppercorn, spiced pear liqueur, lemon, garam masala and jaggery. Beverage director Juleon Schneider drew inspiration from tea-poached pears, and says bergamot’s citrusy character pairs especially well with tequila.
Garden Fog at Sweatman’s Garden
Sweatman’s Garden offers several tea-based drinks, including the habanero fresca, which can be served as a mocktail or made with alcohol. A seasonal favorite, the Garden Fog, combines nonalcoholic fernet, pear and Earl Grey soda, topped with marshmallow fluff.
Divine Intervention at Ma’am Saab
This chai-spiced bourbon cocktail, finished with West Indies orange bitters, is Ma’am Saab’s take on an Old Fashioned. It has evolved through several versions over the years, with its current form introduced in fall 2025.
Karachi Wala at Ma’am Saab
Also built around chai, the Karachi Wala mixes vodka, warm spices and amaretto. Owner and executive chef Raheel Gauba created it as a nostalgic tribute to evenings with friends in Karachi, where cups of chai helped gatherings last a little longer. Sweeter and softer than the Divine Intervention, it’s intended as an after-dinner drink.
Uncle Nearest Whiskey Brings Fall Cocktails to Newfields’ Harvest Nights
Uncle Nearest Premium Whiskey is bringing Tennessee whiskey and autumn cocktails to Newfields’ annual Harvest Nights celebration in Indianapolis.
At the event, Uncle Nearest’s director of emerging markets, Andrew Stein, and Newfields’ associate director of culinary arts, Lindsay Jo “LJ” Whirley, shared the brand’s history and demonstrated two seasonal drinks.
The whiskey honors Nearest Green, recognized as the first known African American master distiller in the United States. Since launching in 2017, the brand has grown nationally while highlighting Green’s legacy and contributions to Tennessee whiskey.
A partnership between Uncle Nearest and Newfields began with sponsorship of the venue’s Garden Party and later expanded to Harvest Nights. Stein, an Indiana native who lives in Fishers, said his local ties helped bring the collaboration together.
One popular offering is the Uncle Nearest Apple Jack, made with Nearest Green Tennessee Whiskey, apple cider and Autumn Tide beer from Ash and Elm Cider Co. About 1,500 were served during the event season by the time of the segment. Whirley said it’s simple to make at home and well suited to fall gatherings.
Stein also demonstrated a seasonal old-fashioned with Uncle Nearest 1884 Small Batch Whiskey. The recipe calls for 2 ounces of whiskey, ½ ounce of demerara syrup and a couple of dashes of black walnut bitters. Stir and strain into a glass, then garnish with a maraschino cherry and orange peel.
Harvest Nights allows Newfields to feature local and regional brands alongside seasonal food and drinks. The event draws tens of thousands of visitors throughout the season. Guests can find the Apple Jack in the beer garden near the large, light-decorated purple tree.
Harvest Nights runs through Nov. 1 at Newfields. Tickets are available through Newfields; members receive a 20% discount, and children under 5 are admitted free.
Cape Coral Oktoberfest: Beer, Live Bands, and Everything You Need to Know
Cape Coral’s 41st Oktoberfest runs Oct. 16–18 and Oct. 23–25 at the German American Social Club, bringing together German food, live music, carnival rides and traditional festivities.
For Christine Blasses, this year’s Ms. Oktoberfest, the celebration is about more than beer and bratwurst. She describes it as a chance to share Gemütlichkeit—a German sense of warmth, togetherness and friendship. Blasses, who was born in Bavaria and now lives in Cape Coral, says she hopes to help connect the German and American communities and encourage younger people to get involved with the club.
The festival grew out of an Oktoberfest tradition that began in 1810 to mark the wedding of Crown Prince Ludwig of Bavaria. Cape Coral’s German American Social Club started hosting a private celebration in 1964 and later opened its event to the public. Organizers say it now draws around 40,000 visitors across the two weekends, making it Florida’s largest standalone Oktoberfest.
Guests can expect German bands, dancing, chicken dancing, carnival attractions and classic festival dishes, including bratwurst and potato pancakes. Blasses will represent the club and German culture, meet attendees and judge the stein-holding contest.
Dates, hours and tickets
The festival takes place at the German American Social Club, 2101 SW Pine Island Road, Cape Coral.
- Fridays: 4 p.m.–midnight
- Saturdays: noon–midnight
- Sundays: noon–8 p.m.
- Admission: $8 in advance or $10 at the gate; children 12 and under enter free
- VIP passes: $125–$150, with private seating, a bar and restrooms
- Parking: Free
For event details and tickets, visit the Cape Coral Oktoberfest website.
Ja Rule Delays 238-Store Whiskey Rollout to Strengthen His Team
Ja Rule and his Amber & Opal co-founders are holding off on a potential 238-store rollout while they build the team and resources needed to support the whiskey brand.
In an interview with Inc., Ja Rule said the brand could expand into those stores now. But the four founders decided to concentrate on seven markets where they can personally visit retailers and help drive sales.
Co-founder Herb Rice said a nationwide launch could spread the team too thin. Store tastings and bar visits require time, and retailers may stop carrying bottles that do not sell. Ja Rule described the workload as “17 hats” that the founders are trying to divide among themselves.
The business began in 2021, when Ja Rule and Rice invested in barrels of whiskey they planned to sell after the liquor aged. As other members of their investment group began bottling whiskey for themselves, the pair saw an opportunity to create a brand. They later partnered with Rice, Sandy Sandiford and Kelvin Barton to launch Amber & Opal.
The whiskey from their original investment was not used in the brand’s blend. After consulting distillers, the founders chose Maryland rye for the recipe instead. The blend was developed to suit both Ja Rule, who was new to whiskey, and his more experienced partners, who paid close attention to details such as its smoky finish.
The team experimented with honey, spices and tea before settling on a blend featuring orange blossom honey, fig, ginger, cinnamon and lapsang souchong black tea.
Ja Rule has also promoted the whiskey in person. In early 2025, he visited a Miami Beach store to sign bottles, take photos and offer tastings. He said these appearances gave him a chance to connect with fans beyond his music.
The founders are seeking $5 million to $7 million in funding, which Ja Rule said would help them hire staff and expand into more markets over the next year or so.