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. […]
iGulu F2: Explore Five Worlds of Drinks Beyond Beer
Home brewing can involve separate equipment for fermenting, cooling and serving, as well as the challenge of deciding what to make next. The iGulu F2 aims to simplify the process by combining guided recipes, automated fermentation control, cooling and tap dispensing in one countertop system.
The same equipment can support a range of drinks, from beer to fruit wines and experimental recipes. The F2 is currently available through a Kickstarter campaign.
From recipe to first pour
With an official Brew Kit, the process starts by adding prepared ingredients to the keg and scanning an RFID recipe card. The card loads a brewing program into iGulu BrewOS. Once fermentation and chilling are complete, the drink can be served directly from the tap.
Keeping fermentation, cooling and dispensing in the same keg avoids transferring a finished batch to separate serving equipment. Fermentation still takes as long as the recipe requires, but the system reduces the need to manually manage each stage.
Five drink categories to explore
- Craft beer: Guided programs cover styles such as lagers, IPAs and stouts. Brew Kit options include recipes developed with Mikkeller, Russell’s Punch Bowl IPA and Stillmank’s Scottish Ale.
- Vineyard and orchard drinks: Mead, cider and wine use honey and fruit in place of, or alongside, malt. Recipes guide the fermentation conditions for each drink.
- Living cultures: Kombucha and kefir offer other fermentation projects. Ingredients, preparation and timing differ, so each requires its own recipe.
- Sparkling drinks and cold brew: Coffee, tea and sparkling beverages extend the system’s use beyond traditional fermented drinks.
- Experimental recipes: Vinegar, sake and other projects give experienced makers more room to experiment, with recipe-specific preparation and fermentation settings.
Guided brewing and fermentation control
The built-in AI Brewing Assistant can answer brewing questions, suggest recipe ideas and respond to supported voice commands. A companion app offers remote monitoring and brewing controls. Users can begin with official kits and move on to their own ingredients and recipes as they gain experience.
iGulu BrewOS coordinates the process, while FermControl 3.0 manages fermentation conditions such as temperature and pressure. The stated temperature range is 2–40°C (36–104°F), allowing the system to accommodate recipes with different temperature requirements.
The app also stores batch histories. More detailed brewing curves are available with the optional Master Mode Card, sold separately.
Small batches or a larger pour
The standard setup makes 5-liter batches, suitable for everyday use and testing recipes. An optional expansion module increases capacity to 10 liters for gatherings.
According to iGulu, continuous cooling with CO₂ can keep finished drinks fresh for up to 30 days. For sharing outside the home, the Tap-Go Bottle uses counter-pressure filling to help reduce foaming and oxygen exposure during transfer. Users connect the bottle and follow the filling prompts.
The company says Kickstarter backers can save up to 41% compared with planned retail pricing. Current rewards include the F2 and optional accessories such as the 10-liter expansion module. Check the campaign page for reward availability, shipping costs and estimated delivery details.
How to Choose a Wine You’ll Love: Experts Compare Buying a Bottle to Buying Art
Wine and art have more in common than might first appear: both reflect creativity, craft, and the circumstances of their creation. That connection can also offer a useful way to approach buying wine. Rather than searching for a single “best” bottle, focus on your preferences, budget, and the experience you want.
Set a budget and narrow down your style
Before browsing, decide how much you want to spend and what kind of wine you enjoy. “White wine” or “red wine” is a broad starting point, so try describing the style you want instead—for example, light and crisp, rich and silky, or bold and structured. The occasion can help guide both the style and price.
Ask an expert for guidance
A sommelier or knowledgeable wine-shop employee can help you find a bottle that suits your taste, just as an art curator can help someone navigate a gallery. If you’re unsure how to explain your preferences, bring up wines you’ve liked—or ones you haven’t. Experts can use those examples to suggest options you may not have tried before.
Expect each vintage to be different
Like an artist returning to a familiar subject, a winemaker may work with the same vineyard year after year. The wines can share a recognizable character, while still differing from one vintage to the next because each growing season brings its own conditions.
Describe the mood and texture you’re looking for
You don’t need specialist vocabulary to explain what appeals to you. Words such as “silky,” “lively,” “cozy,” “elegant,” or “bold” can help communicate the style you want. Everyday descriptions are often enough for a wine professional to understand your preferences.
Remember that taste is subjective
Expert recommendations are opinions, not rules. The right wine is ultimately the one you enjoy—not necessarily the most expensive bottle or the one a sommelier prefers. Trust your own response, whether you’re choosing a modestly priced bottle or something more celebrated.
Decide whether you’re buying for sentiment, status, or value
People collect wine for different reasons. Some are drawn to highly sought-after producers; others choose bottles tied to meaningful events, such as saving wine from the year a child was born.
You can also consider whether a bottle is worth cellaring. A wine’s ability to age depends on how it was made and the winemaker’s intentions, not simply its region. Wines with characteristics such as high acidity, tannins, alcohol, or sugar may have elements that help them develop over time, though structure and fruit concentration matter too. Wines intended to be enjoyed young can still be excellent.
If you plan to keep a bottle, store it in a dark, cool place with consistent conditions.
Ultimately, choosing wine is a personal experience, and it doesn’t require a large budget. Notice what you enjoy, tell a professional what you’re looking for, and let your own taste guide what you buy.
What to Know About Tea Cocktails, According to Bartenders
Tea is becoming a more prominent ingredient in cocktails, with bartenders using it for far more than simple infusions. Different varieties can contribute tannins, acidity, bitterness, floral aromas, roasted notes and even savory flavors—qualities that can reshape a drink’s structure.
At Boston’s Bloom, tea is central to the cocktail menu. Chicago beverage director Gilberto Mendez is also exploring tea cocktails for the upcoming restaurant Cha Chin, using selections from Rare Tea Cellar. New York bartender Kenta Goto, meanwhile, has worked with tea in cocktails since opening Bar Goto in 2015.
The key is choosing a tea that suits the drink and handling it carefully. For example, sencha’s fresh character can fade if it sits too long in an infused spirit or syrup. Bartenders also recommend following the tea’s brewing instructions for water temperature and steeping time. Extending the steep may bring out bitterness rather than more of the tea’s desired flavor.
Tea varieties that work well in cocktails
- Oolong: Depending on its oxidation and roast, oolong can taste floral and fruity or deep, toasted and nutty. Its tannins add structure without requiring extra bitters or heavy sweeteners.
- Genmaicha: This green tea blended with toasted rice lends drinks a warm, nutty quality.
- Hojicha and iribancha: These roasted Japanese teas bring smoky, toasted and lightly charred notes, adding depth to cocktails.
- Chamomile: Its refreshing, savory character can complement other ingredients or serve as a drink’s main flavor.
- Chai: The spice blend offers a convenient way to add warmth and complexity. Because chai blends vary, choose one that suits the flavors you want to emphasize.
Three tea cocktail recipes
Hojicha Old Fashioned
Roasted hojicha gives this classic a touch of earthy depth and delicate smoke.
Ingredients
- 1.25 oz Hennessy VSOP Cognac
- 0.75 oz Ron Zacapa Centenario 23 rum
- 1.5 tsp cane syrup
- 1 drop mole bitters
- 1 hojicha tea bag
Method: Add the ingredients to a mixing glass, placing the tea bag in last. Fill the glass with ice and stir 60 times. Strain into a snifter.
Kyoto Martini
This matcha-based cocktail is described as strong and smooth, with rum and cachaça complementing matcha’s grassy notes. A whole egg gives it a silky texture.
Ingredients
- 0.75 oz Avuá Amburana cachaça
- 0.5 oz simple syrup (equal parts sugar and water)
- 0.25 oz Smith & Cross Jamaican rum
- 0.25 oz Hamilton Jamaican Pot Still Black rum
- 1 whole egg
- 1 tsp high-quality matcha powder
- 3 drops Peychaud’s bitters
Method: Add everything except the bitters to a shaker and dry shake—that is, shake without ice—vigorously for 30 seconds. Add about six ice cubes and shake hard for another 30 seconds. Double-strain into a coupe glass, then dot the bitters over the foam.
Oolong & Stormy
A tea-inspired take on the rum-based Dark & Stormy.
Ingredients
- 1.5 oz aged rum
- 1 oz strongly brewed roasted oolong tea, chilled
- 0.5 oz fresh lime juice
- 0.25 oz honey syrup (equal parts honey and warm water)
- 2 oz ginger beer
- Lime wheel, to garnish
Method: Brew the oolong using about 2 teaspoons of loose-leaf tea per 4 oz of hot water. Steep for 3–4 minutes, following the tea’s recommended water temperature, then strain and chill. Add the rum, tea, lime juice and honey syrup to an ice-filled highball glass and stir gently. Top with ginger beer and garnish with a lime wheel.
Small-Batch vs. Single-Barrel Whiskey: What’s the Difference?
Small-batch and single-barrel whiskey differ mainly in how they’re made—and how much their flavors vary.
Small-batch whiskey
There’s no official legal definition of “small batch,” so the number of barrels can vary widely by producer. One brand might use fewer than a dozen barrels, while another may blend hundreds.
Producers select and blend barrels to create a balanced, recognizable flavor that stays relatively consistent from batch to batch. Small-batch whiskey is often bottled at a more approachable proof and tends to cost less than single-barrel options. It can be enjoyed neat or in cocktails.
Single-barrel whiskey
Single-barrel whiskey comes from one cask, which may yield only about 220 to 240 bottles after proofing. Because each release is limited, these bottles are often more expensive, and labels may list the barrel or bottle number.
The flavor can differ from one barrel to another. Factors such as temperature, aging time, the wood grain, and a barrel’s location in the rickhouse all influence the result. That variation can make single-barrel bottles appealing to whiskey enthusiasts and collectors, though it’s worth researching a brand before paying a premium.
In short, small-batch whiskey is blended for consistency, while single-barrel whiskey offers a more limited and distinctive expression.
9 Restaurant Chains With the Best Beer Selections
A great beer can do more than wash down a meal: its hops, malt and other flavors can complement the food on the table. These nine restaurant chains stand out for extensive beer lists, local craft selections and, in some cases, thoughtful pairing suggestions.
BJ’s Restaurant & Brewhouse
BJ’s began as a Southern California deep-dish pizza restaurant in the late 1970s and shifted toward brewing in 1996. Today, its brewers at six locations across five states test more than 150 beers a year, with a select few joining the regular rotation alongside seasonal offerings. Some restaurants also sell six-packs to go, including the Brewhouse Blonde and the hop-forward Committed Double IPA.
The Brass Tap
Beer came first at The Brass Tap, which opened in 2008. Food arrived later, with menu recommendations designed to pair dishes and drinks. Some locations offer more than 150 bottled beers, while the chain’s locations feature craft selections and pairings such as beer-battered shrimp with an American pale ale or pretzels with beer cheese alongside a porter.
Flying Saucer Draught Emporium
Flying Saucer puts beer front and center, listing its brews before food on its website and highlighting new arrivals. Its selection includes dozens of drafts and around 100 bottled or canned options, from brown ales and Belgian beers to lambics and stouts. The chain also features local and regional craft breweries across its locations in four states.
Ford’s Garage
Ford’s Garage pairs vintage-car decor with a craft beer menu that varies by location. Its restaurants highlight nearby breweries, such as Copperpoint Brewing in Boynton Beach, Florida, and Rollertown Beerworks and Lakewood Brewing Company in the Dallas-Fort Worth area.
HopCat
Founded in Grand Rapids, Michigan, HopCat hand-selects craft beers and considers customer feedback when choosing what to serve. Each restaurant offers at least 40 taps, with seasonal rotations bringing in local and regional brews. When its Lincoln, Nebraska, location opened in 2016, it had 132 beers on tap.
Mellow Mushroom
Pizza and beer remain a central pairing at Mellow Mushroom. Its nearly 160 locations typically offer more than 50 beers, with rotating taps that highlight local breweries. The selection can differ from city to city, making a visit in Phoenix, for example, an opportunity to try Arizona brews, while a Virginia location may pour beers made in the state.
Oak & Stone
Oak & Stone’s signature feature is its self-serve Tap Wall. Guests scan a tap card to pour their choice of beer, wine, whiskey, bourbon or a cocktail, with charges calculated by the amount poured. Its 40 to 60 taps rotate through local offerings, and the drinks pair with dishes such as artisan pizza, sandwiches and wings.
World of Beer
World of Beer offers a wide-ranging selection of domestic and international brews, available by the bottle, can or glass from roughly 50 taps. Its lineup spans styles such as cream ales, fruited sours, saisons and stouts, with beers from countries including Belgium, Germany, Ireland, Mexico and Spain. Despite filing for bankruptcy in 2024, the chain continues to serve customers at locations across the country.
Yard House
Yard House says it offers the world’s largest draft beer selection, with more than 100 taps. Alongside familiar brands, it works with breweries on its own house beers, including styles such as amber tripel, honey blonde ale and IPA. The chain celebrated 30 years in 2026 and has grown to 40 locations.
11 of the Oldest Wine Brands Still Around Today
Wine has carried names and reputations for centuries. Even in ancient Rome, amphorae were marked with details about a wine’s origin and destination, while taverns advertised different prices for different grades. Many early wine labels have disappeared, but a number of historic producers are still operating today.
Veuve Clicquot
The Champagne house began in 1772, founded by textile merchant Philippe Clicquot. After his son François died in 1805, his widow, Barbe-Nicole Ponsardin Clicquot, took over the business.
During the Napoleonic Wars, European trade was in turmoil, but Madame Clicquot believed Russia remained eager for Champagne. In 1814, she took a major risk by arranging to smuggle nearly 10,000 bottles of the 1811 vintage to St. Petersburg. The shipment helped sustain the business until demand for French luxuries recovered.
Veuve Clicquot is now one of the world’s best-known Champagne houses. Madame Clicquot is also credited with advancing the riddling process, which helps remove sediment from sparkling wine, and with pioneering rosé Champagne made by blending red wine with white Champagne.
Taylor Fladgate
Taylor Fladgate’s roots go back to 1692, when English merchant Job Bearsley arrived in Portugal and began trading in wine. The Bearsley family later entered the Port trade and acquired property near Régua in the Douro Valley.
The business faced danger during the Napoleonic Wars, when French troops threatened British merchants and their holdings in Portugal. Joseph Camo, an American citizen, stayed in Porto to oversee shipments to Britain, helping keep the trade moving until British forces retook the city in 1809.
The company took a step toward its modern identity in 1838, when John Fladgate partnered with Morgan Yeatman. Taylor Fladgate is still known for Vintage Port, alongside a wider range of fortified wines.
Ruinart
Often described as the world’s first Champagne house, Ruinart grew from an idea shared by Benedictine monk Dom Thierry Ruinart with his nephew Nicolas, a textile merchant. By 1735, Nicolas had left the cloth trade to focus on Champagne.
In 1877, the house acquired underground chalk quarries, known as crayères, which provided cool conditions for aging wine. The galleries also offered shelter for bottles and helped the business continue during World War I, when bombardments damaged its properties in Reims.
After World War II, Gérard Ruinart and Bertrand Mure renewed the house’s focus on Chardonnay. That direction led to the 1959 Dom Ruinart Blanc de Blancs, named for Dom Thierry. Chardonnay remains central to the brand today.
Moët & Chandon
Claude Moët founded his wine business in 1743, serving French aristocrats and the royal court. His grandson, Jean-Rémy Moët, expanded the company’s reach beyond France and built connections with influential visitors to Épernay, including Napoleon Bonaparte and members of his family.
As the company grew, it began exporting millions of bottles each year. Moët & Chandon later merged with cognac producer Jas Hennessy & Cie in 1971 to form Moët Hennessy. In 1987, the company joined with Louis Vuitton to create LVMH.
Château Lafite Rothschild
Château Lafite Rothschild traces its origins to the 13th century, but its reputation grew under the Ségur family. Jacques de Ségur expanded the vineyards, and his descendant Nicolas-Alexandre de Ségur helped make Lafite popular among European nobility. The wine eventually reached the court of Louis XV at Versailles.
After the French Revolution, the estate passed through several owners. Baron James de Rothschild bought it at auction in 1868. The vineyard later weathered phylloxera, fungal disease and the economic disruption of two world wars.
Following World War II, Baron Élie de Rothschild oversaw its restoration and helped build its international presence. Today, Château Lafite Rothschild remains one of Bordeaux’s most prestigious names.
Château Margaux
Château Margaux’s history reaches back to the 12th century, though vineyards were established much later. In the 1500s, Pierre de Lestonnac replaced the estate’s cereal crops with vines.
By the 18th century, its wines had attracted prominent drinkers, including British Prime Minister Robert Walpole and American diplomat Thomas Jefferson. The French Revolution brought confiscation and the execution of owner Élie du Barry. The estate later earned First Growth status in 1855, but mildew, phylloxera and economic troubles took a toll.
Greek-born businessman André Mentzelopoulos bought Château Margaux in 1977 and began restoring it. His daughter Corinne continued the revival after his death in 1980. The estate is now recognized as one of Bordeaux’s leading First Growth producers.
Sandeman
George Sandeman founded his wine business in London in 1790 with £300 borrowed from his father. At a time when merchants often shipped wine in unmarked barrels, he branded his casks with the initials GSC. In 1811, he bought a Port-aging cellar in Vila Nova de Gaia, Portugal.
By the mid-19th century, Sandeman was shipping thousands of pipes of Port each year. The company expanded internationally in the 20th century and continued to develop its range, including the introduction of Porto Branco, a white Port, in 1964.
After becoming a public company in 1952 and changing hands several times, Sandeman was acquired by Portuguese wine producer Sogrape in 2002. It remains a globally recognized Port brand.
Brotherhood
New York’s Brotherhood began with John Jaques, a cobbler and shopkeeper who started selling grapes in 1835. After grape prices fell, he turned to making sacramental wine in 1839. His sons later expanded the operation under the name Jaques Brothers Winery.
The winery survived Prohibition by producing sacramental and medicinal wines under strict regulations. Later owners Francis and Eloise Farrell helped build its tourism business, drawing large numbers of visitors.
A major fire damaged historic buildings in 1999, but restoration followed. By 2005, the winery was upgrading its facilities and equipment while expanding its vineyards and visitor offerings.
Charles Krug
Charles Krug, a journalist turned winemaker, established his Napa Valley winery in 1861. It became an important influence on other local wine producers, but Prohibition left it dormant and in disrepair.
The Mondavi family acquired the property in 1943 and ushered in a new period of growth, introducing techniques such as cold fermentation for white wines and using French oak to age reds. The winery was designated a California historic landmark in 1956 and later added to the National Register of Historic Places.
Still led by the Mondavi family, Charles Krug produces a range of wines, including Sauvignon Blanc, Chardonnay, Merlot and Cabernet Sauvignon.
Gundlach Bundschu
Bavarian immigrant Jacob Gundlach bought 400 acres in Sonoma Valley in 1858. The first full Rhinefarm vintage followed in 1861. His future son-in-law, Charles Bundschu, joined the business in 1868 and helped expand it, including by opening a branch in New York.
An earthquake and fire destroyed the family’s San Francisco home and winery in the early 20th century. Prohibition brought another setback, but owner Walter Bundschu kept the vineyard operating by selling grapes for juice and to other wineries.
The family returned to winemaking decades later. Jim Bundschu helped revive the operation, with a new vintage produced in 1973 and released commercially in 1976. The winery remains family-run.
Schramsberg
German immigrant Jacob Schram bought more than 200 acres on Napa Valley’s Diamond Mountain in 1862. The winery expanded its vineyards, carved hillside caves for storage and was producing more than 20,000 cases annually by the late 19th century. Its early wines included Zinfandel, Riesling and Sauvignon Vert, as well as sparkling wine.
After Schram’s death, his son sold the property in 1912, and the estate fell into relative obscurity. Its revival began in 1965, when Jack and Jamie Davies bought the neglected winery and focused on sparkling wine.
A defining moment came in 1972, when Schramsberg’s 1969 Blanc de Blancs was served at a state dinner in Beijing during President Richard Nixon’s visit to China. The Davies family still runs the winery, which produces vintage sparkling wines as well as its J. Schram range.
Deep Eddy Vodka Partners with Comedian Heather McMahan to Shake Up Espresso Martini Culture
Deep Eddy Vodka has partnered with comedian and podcaster Heather McMahan to promote its new Deep Eddy Espresso Vodka, a ready-to-pour option aimed at making espresso martinis easier to prepare.
The partnership includes an Instagram Reel featuring McMahan’s humor and the brand’s playful take on cocktail-making. McMahan said the vodka makes it simple to serve an espresso martini, while Deep Eddy’s brand director described her as a natural fit for the campaign.
The spirit is made in small batches with real espresso and the brand’s 10-times-distilled, 80-proof vodka. Deep Eddy says roasted espresso flavors are balanced with vanilla and toasted caramel, creating a smooth finish. It is naturally gluten-free and lower in calories than many traditional coffee cocktails, according to the company.
Deep Eddy Espresso Vodka is available in several bottle sizes, from 50 milliliters to 1.75 liters. The suggested retail price for a 750-milliliter bottle is $16.99. More information is available at Deep Eddy Vodka’s website.
This $2,500 Whiskey Is So Strong That the Government Bans It From Air Travel
Blade and Bow is preparing to release a 30-year-old cask-strength bourbon bottled at an extraordinary 82.1% ABV. Because it’s bottled straight from the barrel with little dilution, the whiskey is strong enough to be classified as hazardous material for air travel: federal rules prohibit carrying spirits above 70% ABV in commercial aircraft holds.
Despite its intensity, the bourbon is described as rich and layered rather than simply hot. Its aromas include bergamot, dark berries and singed cedar, while the palate brings ginger, cranberry, molasses and a pronounced mint note. A few drops of room-temperature water can draw out floral aromas and flavors of currant and cassia, making the tasting experience adjustable.
The whiskey comes from the same group of barrels used for last year’s Blade and Bow 30-Year-Old release. The 96 barrels have rested in the historic Stitzel-Weller warehouses since 1993, though the bourbon was distilled at another nearby Kentucky site. To prevent the whiskey from becoming overly oaked during its long aging, the barrels were moved to cooler areas and periodically consolidated as the liquid evaporated.
Only 1,200 bottles remain. Each will cost $2,500 and come in a custom leather box. The release is expected in select U.S. markets in mid-November, with additional bottles offered through limited drops at Stitzel-Weller Distillery during the holiday season.
Blade and Bow is also bringing back a limited number of its original 30-year-old bourbon, bottled at a much lower 109 proof, for its original suggested retail price of $1,200.
Vinitaly.USA Opens in New York, Connecting Italian Wine With 50 Million Potential U.S. Consumers
Vinitaly.USA opened in New York City on October 26, bringing together 300 exhibitors and 2,500 Italian wine labels at Pier 36. The event, organized by Veronafiere with the Italian Trade Agency, runs through October 27 and marks the exhibition’s New York debut.
Organizers see the event as a way to help Italian producers reach more American consumers and strengthen their position in the U.S., the leading export market for Italian wine. According to the UIV-Vinitaly Observatory, 35 million Americans currently drink Italian wine. Of nearly 90 million regular wine drinkers in the country, more than 50 million could be potential consumers.
The industry is looking to reach those untapped audiences by adapting to a changing market. Research presented for the event suggests Italian wines appeal across age groups, including younger consumers, while California wines are more heavily concentrated among people over 55.
American wine habits are also shifting. Although drinking wine on its own or with a meal remains common, consumers are increasingly trying it in cocktails, over ice, or mixed with nonalcoholic drinks. A Wine Market Council survey found that 75% of regular wine drinkers consume wine in ways beyond traditional formats. Family habits, restaurant and bar experiences, and social media all influence those choices.
Vinitaly.USA exhibitors are responding to two broad areas of demand: premium wines associated with fine dining and the Italian lifestyle, and more versatile offerings suited to newer serving styles and occasions. Veronafiere General Manager Giovanni Sacripante said the challenge is to understand changing preferences while preserving Italian wine’s regional identity and traditions.
The event also includes the 13th wine2wine Vinitaly Business Forum, with more than 20 sessions on market trends, wine tourism, education, and masterclasses. In total, Vinitaly.USA features wineries, regional and industry associations, and wine consortia from across Italy.
The United States imported about $4.9 billion in wine from the European Union in 2025, making it a key market for Italian producers seeking continued growth. Organizers say reaching new audiences will require closer attention to differences in age, ethnicity, and regional demand.
Learn more about Vinitaly.USA | Read the original announcement
Whiskey Bravo Southern Kitchen and Smokehouse Opens Across the River | PHOTOS
Veteran-owned Whiskey Bravo Southern Kitchen & Smokehouse opened in September at 116 Salem Road, just across the Cumberland River on Highway 48/13. The restaurant serves slow-smoked barbecue, burgers and seafood, with weekend breakfast.
Owner Jason Harvey, who also runs a catering company next door, said he saw a need for a Southern restaurant in the area. To learn what residents wanted, he held all-you-can-eat buffets throughout the summer of 2025 and gathered feedback from the community.
After deciding to open the restaurant, Harvey handled much of the remodeling and design himself, including building the bar and tables. Local artists also helped decorate the space.
Harvey said the first five to six weeks were challenging as the restaurant got established, but he hopes it will become a place where customers feel at home and can share feedback. The building has its own local history: it was the original Catfish House location.
Menu favorites and eating challenges
Harvey, who is from Charleston, South Carolina, said shrimp and grits is his favorite dish. Catfish is a popular choice among customers and was added to the menu as a nod to the building’s history.
The restaurant also offers two eating challenges. One asks participants to finish six pounds of food in 30 minutes: a pound each of brisket, pulled pork, pork ribs and smoked sausage, along with a large order of fries, mac and cheese, baked beans and cornbread.
Location and hours
Whiskey Bravo is located at 116 Salem Road in Clarksville. It is open from 11 a.m. to 8 p.m. Wednesday through Friday, and from 8 a.m. to 8 p.m. Saturday and Sunday. The restaurant is closed Monday and Tuesday.
Visit the Whiskey Bravo Southern Kitchen & Smokehouse website for more information.