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. […]
Move Over, Champagne: Ultra-Aged American Sparkling Wine Has Arrived
American sparkling wine is gaining a new distinction: long aging. Wines kept on their lees for five years or more—and sometimes close to two decades—develop greater complexity and texture than younger releases. What was once a rarity is becoming a small but growing category, blending traditional Champagne-making methods with the character of American vineyards.
At Napa Valley’s Domaine Carneros, founded by the Taittinger family, the 2018 Le Rêve Blanc de Blancs spent seven years aging on its lees after its second fermentation in the bottle. This extended aging helps create flavors such as brioche, shortbread, and crème fraîche, along with a creamy texture. The cool conditions of the 2018 vintage also preserved acidity and contributed citrus, lychee, and Bartlett pear notes.
Schramsberg Vineyards, which has made sparkling wine since 1965, has released the 2007 Late Disgorged J. Schram, a Chardonnay and Pinot Noir blend aged for nearly 20 years. Winemaker Hugh Davies says its richness comes partly from barrel and malolactic fermentation in the base wine, while the crisp acidity and layered fruit reflect California’s cool North Coast vineyards and Pacific influence.
Oregon producers are exploring the style, too. Domaine Willamette’s 2017 Extended Tirage Brut is its first long-aged release. Seven years on the lees gave it more texture, depth, and integration, while preserving the character of the estate’s cool-climate vineyards. The winery says its aim is not to imitate Champagne, but to make a distinctive wine rooted in Willamette Valley terroir.
For rosé, Gran Moraine’s Extended Tirage Brut NV spends six years aging on its lees. Winemaker Shane Moore says the wine is picked to retain acidity and freshness, allowing richer and more layered flavors to emerge over time. As the fruit becomes less prominent, finer bubbles and more intricate notes come forward.
The added depth also makes these wines especially suited to food. Sommelier Arthur Hon recommends Domaine Carneros 2000 Le Rêve Late Disgorged Blanc de Blancs with roast chicken or pork Milanese, whose savory flavors complement the wine’s fruit and toasted-almond notes. Gran Moraine’s rosé, meanwhile, pairs well with wagyu steak frites, according to wine director Elaine Kim.
With careful aging, American sparkling wines are showing that patience can be more than a virtue—it can be a defining ingredient.
Maker’s Mark Bourbon, Tested Three Ways: A Bartender’s Take on Red Wax, Lemon, and a Whiskey Sour
A customer in her twenties recently showed me a whiskey bottle she had bought simply because she loved its design: a square bottle with red wax dripping down its neck. She was curious about whiskey but unsure how to drink it.
That bottle was Maker’s Mark, a Kentucky bourbon. I compared it neat, on the rocks, and with soda. My favorite way to serve it is in a Whiskey Sour—lemon and a little sweetness make the bourbon approachable without hiding its character.
What makes Maker’s Mark distinctive
Maker’s Mark was developed in 1953 by Bill Samuels Sr., who wanted to create a smoother bourbon. The family’s old whiskey recipe, passed down for generations, was reportedly burned after he settled on a new one.
Bourbon is made primarily from corn, and rye is often used to add a spicy edge. Maker’s Mark uses winter wheat instead of rye, giving it a softer, sweeter profile. The grain choice was reportedly tested by baking bread with different combinations.
The bottle’s familiar look came from Bill’s wife, Margie Samuels. She chose the name, the handwritten label, the square bottle, and the red wax seal. Bottles were first dipped by hand in 1958, and the wax still varies slightly from bottle to bottle.
The standard bottle is 700ml at 45% ABV. Maker’s Mark is known for a smooth, full-bodied taste with gentle sweetness.
Three ways to drink it
Neat
Rating: 4/5
The first aromas are caramel and vanilla, with a hint of nuttiness reminiscent of baked goods. It tastes mellow for a 45% bourbon, with a touch of honey-like sweetness and a lingering nutty finish. The softness of the winter wheat comes through especially clearly when served neat.
The alcohol may still feel strong for beginners, so start with a small pour and keep water nearby. A few drops of water can soften the alcohol and open up the caramel aroma.
On the rocks
Rating: 4/5
A large ice cube gradually softens the alcohol and makes the bourbon easy to sip. The vanilla and caramel become more tightly knit, and as the ice melts, the aroma opens up again.
Its strength helps the flavor hold up as the ice melts. The trade-off is that the nutty, baked-goods character becomes less prominent than it is neat.
For best results, chill the glass with ice first, discard any water that forms, then add about 30ml of whiskey. Stir slowly around ten times. A twist of orange peel is a nice addition.
With soda
Rating: 4/5
Mixed with soda, Maker’s Mark releases soft vanilla and caramel aromas. The result is mellow and sweeter than many dry-tasting bourbon highballs. Its flavor holds up well in the mix, and it works especially nicely with hearty food such as fried chicken or hamburger steak.
Use one part whiskey to three or four parts soda. Chill a glass full of ice, add the whiskey, then pour the soda gently to preserve its bubbles. Stir once.
My recommendation: a Whiskey Sour
A Whiskey Sour combines whiskey with lemon juice and sweetness. With Maker’s Mark, the winter wheat’s softness rounds out the lemon’s acidity, making a balanced drink without sharp edges. Its 45% strength also helps the caramel and vanilla notes remain present rather than disappearing beneath the citrus.
It’s a welcoming option for someone who finds whiskey intimidating. The lemon makes the drink refreshing, while the bourbon’s aroma is still easy to recognize.
Maker’s Mark Whiskey Sour
Ingredients
- 45ml Maker’s Mark
- 20ml lemon juice, preferably freshly squeezed
- 10–15ml sugar syrup
- Ice
Method
- Add the whiskey, lemon juice, and syrup to a shaker.
- Fill it with ice and shake for about 10 seconds.
- Strain into a glass, either over fresh ice or into a chilled glass.
No shaker? A clean, tightly sealed jam jar or water bottle can work. Shake the ingredients with ice, then strain through a tea strainer.
Start with less syrup and add more to taste. A twist of lemon peel adds a bar-style finish, and a maraschino cherry makes a cheerful garnish.
Snack pairings
- Neat: dried figs or caramel nuts
- On the rocks: bitter chocolate
- Highball: fried chicken or hamburger steak
- Whiskey Sour: prosciutto or cheese
A few things to keep in mind
Maker’s Mark’s appeal is its mellow sweetness. If you prefer a spicy, forceful bourbon or smoky Scotch, you may find it too gentle. And although it drinks smoothly, the standard version is still 45% ABV, so take your time and have water nearby.
There are also other expressions, including Maker’s Mark 46 and Cask Strength. Check the label to make sure you’re buying the standard 45% ABV, 700ml bottle if that’s what you want.
The customer who first bought the bottle for its red wax later tried a Whiskey Sour made with fresh lemons. She was surprised that the drink was delicious and could still detect the bourbon’s sweetness beneath the citrus. A couple of weeks later, she told me she was making them at home in an empty jam jar—and displaying the bottle prominently in her kitchen.
Maker’s Mark’s story is one of careful choices: a new family recipe, winter wheat selected for its softness, and a bottle sealed by hand. Whether it’s your first whiskey or a familiar favorite, a squeeze of lemon can be a gentle place to start.
Alcohol is for adults of legal drinking age. Never drink and drive. Drink responsibly and in moderation.
Jason and Travis Kelce’s Beer Brand Is Planning a Wedding at an Eagles Tailgate
Jason and Travis Kelce’s Garage Beer is planning a wedding at an Eagles tailgate, blending football, live entertainment and a very Philly-style celebration.
On October 26, Garage Beer and True Fan Tailgate will host the event, billed as the “Tailgate Wedding of the Century.” One selected couple will exchange vows among Eagles fans, with former Philadelphia defensive tackle Beau Allen expected to attend. Delco Donny and Philly Pops are set to perform, and food will be prepared on Kingsford charcoal grills. Garage Beer Classic and Garage Beer Lime will also be served.
The couple will receive a $2,000 gift card for wedding rings from Philadelphia jeweler Steven Singer and a honeymoon at Ocean Casino Resort in Atlantic City.
The event reflects Garage Beer’s playful approach to marketing, but it comes as the company is also working to expand. On October 13, the Columbus-based brand secured a $20 million financing deal with Tiger Finance to support its growth into new markets and the development of additional products.
Jason and Travis Kelce became co-owners and operators of Garage Beer in June 2024. The company has also attracted investment from Durational Capital Management, which announced a strategic partnership with the brand in September 2025.
The Kelces’ profiles have helped raise Garage Beer’s visibility, while the company has leaned into humorous, sports-focused promotions. Jason Kelce and Beau Allen, for example, appeared in a Western-themed commercial called “Brotherly Shovel.” Garage Beer has also produced longer comedy projects, including the 17-minute promotional film Brewmite II.
Jason has said the brand’s advertising should be fun and straightforward. “When it comes to beer, I think when you’re having fun and you’re being personable, you’re being creative, all the best beer ads I know are fun, creative,” he told People in 2025.
Philadelphia is a natural setting for the celebration. Though Travis played for the Kansas City Chiefs, Jason spent all 13 of his NFL seasons with the Eagles and remains closely associated with the city.
The tailgate wedding pairs that connection with Garage Beer’s unconventional promotions—and gives one couple a wedding day that will feel more like an Eagles game-day gathering than a traditional ceremony. Read the original story.
Maine Company Turns Discarded Lobster Shells Into Lobster-Flavored Vodka
A Maine distillery is preparing a limited release of vodka made with reclaimed lobster shells.
Bold Coast Spirits says its 80-proof Lobster Vodka uses shells supplied by Portland seafood company Luke’s Lobster. The savory spirit, with buttery notes, is intended for cocktails and cooking—including Bloody Marys, chowders and sauces.
The company says the shells retain flavor after the meat is removed, giving them a second use rather than sending them to waste. The release follows Bold Coast’s Oyster Shell Vodka, made with reclaimed shells from Maine oyster farms.
Only 600 bottles are planned for the initial release. The 355-milliliter bottles cost $29.99 and are available for preorder through Bold Coast Spirits. Maine residents may face restrictions on direct-to-consumer alcohol shipments, but the vodka is expected to arrive in stores in November.
A Little Rum, a Lot of Imagination: Inside the Barbados Food and Rum Festival’s Cocktail Creations
Jamaal Bowen, lead mixologist for the Barbados Food and Rum Festival, is bringing local ingredients and unexpected flavour combinations to this year’s cocktail programme. Festival guests can sample the creations at Rise and Rum on 7 November and Liquid Gold Feast on 8 November.
The festival’s mystery-basket challenge assigned each participating mixologist two ingredients at random—one for each event. Moringa, tamarind, grapefruit, rosemary, cucumber, soursop and mauby bark were among the possibilities. The goal, Bowen says, was to push mixologists beyond their usual choices and show how creatively Barbados’ produce and products can be used.
Linseed proved a surprise for newcomers Rohan Broomes and Orwin Findlay. Broomes, who will mix at Rise and Rum, is pairing it with fruit, warming spice and vanilla. Findlay, appearing at Liquid Gold Feast, is taking a more savoury direction with notes of sweet spice.
Bowen says the process begins by finding flavours that complement the assigned ingredient, then deciding what character the finished cocktail should have. The result needs to be original, he says, but still inviting enough to make guests want another taste.
One cocktail to look out for at Liquid Gold Feast is Natasha Jules’s A Lil Thing. It combines Mount Gay Silver Rum with locally made Kaiso Carambola Liqueur, green mango, cinnamon, Claytons Kola Tonic and lime. Carambola—known locally as five finger—brings sweetness, while green mango adds tartness and cinnamon gives the drink warmth.
Bowen describes a fragrant aroma, with kola tonic and lime evoking Bajan ackee. He says the rum’s fruit and cane notes carry through to a creamy finish without overpowering the other ingredients.
The festival’s wider cocktail lineup draws on ingredients including hog plum, pumpkin, bell peppers and jamoon. These will appear in forms such as juices, purées, infused syrups and garnishes. Bowen sees potential to make greater use of familiar local produce, and points to opportunities for farmers and processors to develop juices and concentrates that bars can use beyond harvest time.
Rise and Rum, a breakfast beach party themed around Bridgetown early on a Saturday morning, begins at 4 a.m. on 7 November at Copacabana on Bay Street. Liquid Gold Feast takes place on 8 November at CARIFESTA House in Waterford, with the theme “These Fields and Hills” highlighting local ingredients and the people who bring them to the table.
Tickets are priced at BBD $250 for Rise and Rum and BBD $350 for Liquid Gold Feast, and are available through Ticketnation and official box offices.
Beer Lovers Are Swapping Heavy Stouts for This Crisp German Import
As fall arrives, beer drinkers may not be ready to switch to heavy stouts, porters, or pumpkin ales—especially when warm weather lingers. A crisp German Kölsch offers a refreshing in-between option, and Gaffel Kölsch is one standout.
Kölsch originated in Cologne and is brewed with ale yeast, then cold-conditioned for a clean, lager-like finish. Gaffel’s version is lightly bodied and briskly carbonated, with flavors of fresh bread and a touch of lemon zest. It’s refreshing, aromatic, gently bitter, and easy to enjoy over a few rounds.
The family-owned brewery sells most of its beer within about 100 kilometers of Cologne. At 4.5% ABV, Gaffel Kölsch pairs especially well with fish and salads. It was also included in Men’s Journal’s list of 50 favorite beers of the year.
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.