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. […]
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.
Sam Adams’ New Beer Brings a Surprisingly Sweet Twist to the Glass
Sam Adams is adding an unusual seasonal beer to its winter lineup: a Cherry Chocolate Stout featuring chocolate, cherry, and vanilla flavors alongside a dark malt roast. The brewery describes the 6% ABV beer as a festive option, suited to sipping by the fire or serving to holiday guests.
The stout will be available only in Sam Adams’ annual Winter Variety Pack, a 12-pack that includes four beers. Alongside the new release are three returning favorites: Winter Lager, with cinnamon and ginger notes; Winter White Ale; and Old Fezziwig, a spiced brown ale with caramel and toffee flavors.
The brewery suggests enjoying Cherry Chocolate Stout after dinner or pairing it with dessert. Sam Adams has tried unconventional flavors before, including a tart, salty Gose called Verloren, which has since been discontinued. The brewery also previously made a cherry-chocolate bock.
The Winter Variety Pack is set to go on sale October 26. Read more about the beer.
As the Wine Industry Pulls Back, Some Investors Are Still Betting Big on Napa
Napa Valley’s wine industry is facing serious headwinds. Wineries are struggling to sell grapes, some businesses have filed for bankruptcy, and growers are replacing vines with crops such as olives, pistachios, and agave. Yet a series of recent investments suggests that some buyers see long-term potential in the region.
Caren and Nick Orum, owners of Arborum, have expanded their St. Helena estate by purchasing 24 acres of neighboring land, bringing their contiguous holdings to 44 acres. They plan to replant part of the property and aim to produce wine entirely from estate-grown grapes, farmed regeneratively and certified organic. Caren Orum says those practices may matter increasingly to younger wine drinkers.
Another notable deal was the sale of Artesa in Carneros to Jean-Charles Boisset. Founded in 1992 as Codorniu Napa, the winery is known for cool-climate Chardonnay and Pinot Noir, Cabernet Sauvignon, and Spanish varieties including Albariño and Tempranillo. Boisset plans to continue that winemaking tradition while using the vineyards for new JCB sparkling wines. He also hopes to turn the estate and its pyramid-shaped winery into an arts center.
Boisset says he believes in Napa’s enduring value despite the industry’s current difficulties, viewing the purchase as a long-term commitment rather than a short-term bet.
Hayes Drumwright has also invested in Napa, acquiring Edge Hill, a historic property that was previously owned by vintner Joel Gott and the Rudd family. Drumwright and winemaker Sam Kaplan plan to replant the vineyard in 2027, replacing its field blend of Zinfandel, Petite Sirah, and Rhône varieties with Cabernet Sauvignon. The new vines may not be ready for harvest until 2032.
The property’s stone building will serve as a tasting room for Drumwright’s Vida Valiente label until that brand’s winery is complete. Edge Hill will also become the home of a future brand called Ultra Mortem. Drumwright remains optimistic about the valley, pointing to new wealth and a growing generation of potential wine collectors.
At Lawrence Wine Estates, CEO Carlton McCoy sees Napa changing as a new generation of owners and consumers shape the region’s future. The company recently opened Home Ranch, a private hospitality destination at Heitz Cellar where guests can sample wines from several estates in one visit. McCoy says visitors are booking fewer appointments, so the setting offers a way to experience more of the portfolio in a single stop.
McCoy believes today’s leaders can build on Napa’s reputation without needing to prove the valley’s wines are world-class. Instead, he says, the focus can shift toward a less formal, more personal connection with the place and its wines. These investments and new approaches suggest that, despite the industry’s struggles, Napa Valley’s future may be far from settled.
Unshackled Wines: Approachable Picks for Holiday Gatherings
The Prisoner Wine Company’s Unshackled range is designed to offer accessible choices for both new wine drinkers and longtime enthusiasts, with bottles suited to everyday meals and holiday gatherings.
The collection features three California Central Coast wines: Chardonnay for $17.99, Pinot Noir for $22.99, and Cabernet Sauvignon for $19.99. The prices are below those of the company’s traditional Prisoner wines, which generally cost $35.99 to $40.
The Unshackled packaging also uses less material: the bottles have no foil and are made with thinner glass, choices intended to reduce their environmental footprint.
A versatile wine for Thanksgiving
Jake Sanders, a WSET Level 2 wine professional and trade development manager at Southern Glazer’s Wine & Spirits, recommends the lighter-bodied Pinot Noir for Thanksgiving. Its versatility makes it a match for dishes such as turkey, duck, chicken, gravy-based foods, and spiced holiday meals.
Chardonnay with a blend
The Unshackled Chardonnay isn’t made entirely from Chardonnay grapes; it includes a touch of Viognier, which contributes aromatic character and a fuller, buttery mouthfeel. The wine has pear aromas and green apple notes, and its acidity works well with creamy dishes such as fettuccine Alfredo.
Winemaker Todd Ricard developed the Unshackled range to make wine more approachable to a wider audience. Sanders advises beginners to focus on the styles and regions they enjoy rather than choosing by price, using those preferences to guide future purchases and restaurant orders.