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. […]
Good Wine, No Bottle Required
Good wine is increasingly finding its way into bags and boxes—formats long associated with inexpensive, mass-produced bottles. Producers are beginning to challenge that reputation with distinctive wines made from carefully grown grapes.
Chicago beverage consultant Dylan Melvin, co-founder of My Dear Friends, sells small-production wines from family-owned growers in South Africa’s Western Cape. They come in colorful 1.5-liter “Bagnums,” each holding about two standard bottles.
The packaging is unusual, but Melvin says the wine matters most. His goal is to make expressive wines more approachable and easy to share.
Bag-in-box wines use a flexible pouch fitted with a tap, either sold on its own or placed inside a cardboard box. They weigh less than glass bottles, are easier to carry and can have a smaller environmental footprint. The pouch also collapses as wine is poured, limiting oxygen exposure and helping the wine stay fresh for weeks after opening.
Premium boxed wine has been popular for years in Nordic countries. In Sweden, bag-in-box accounted for nearly half of wine sold by volume in 2025, with options ranging from everyday selections to wines made from well-known grapes and regions. In the United States, the move toward higher-quality wines in these formats has been slower.
A change of heart at Tablas Creek
At first glance, boxed wine might seem an unlikely choice for Tablas Creek Vineyard, a Paso Robles winery founded in partnership with Château de Beaucastel, the renowned Châteauneuf-du-Pape producer. Tablas Creek is known for elegant, age-worthy Rhône-style wines and has also built a reputation for sustainable farming. It has been certified organic since 2003, biodynamic since 2017 and Regenerative Organic Certified since 2020.
The winery began considering boxed wine after reviewing its carbon footprint. Partner and general manager Jason Haas found that glass bottles and their transportation were major sources of emissions. He estimated that switching to bag-in-box packaging could reduce packaging-related carbon emissions by about 84%.
Haas was initially reluctant, concerned about boxed wine’s association with cheap products. A friend challenged him to reconsider: if a winery like Tablas Creek wouldn’t help change that perception, who would?
In 2022, the winery offered its first boxed wine, Patelin de Tablas rosé, to wine club members. The three-liter box—equivalent to four standard bottles—cost nearly $100 and sold out in four hours. Many buyers told Haas they had never bought boxed wine before. Demand for later releases led the winery to triple production and expand distribution.
For customers, freshness became another selling point. Unlike an opened bottle, the pouch limits oxygen exposure after each pour. “It’s like having wine on tap at your convenience,” Haas says—especially useful for people who want a glass now and then without opening a whole bottle.
The wine comes first
For both Haas and Melvin, packaging is secondary to the wine itself. My Dear Friends’ skin-contact white, for example, is made from dry-farmed grapes grown by third-generation farmers in Swartland. The grapes are hand-harvested and fermented in small batches with native yeast.
Tablas Creek’s Patelin de Tablas wines are designed to be fresh and youthful, unlike the winery’s more age-worthy bottlings. They share its commitment to organically grown grapes, native yeast fermentation and careful blending.
Melvin sees the Bagnum as a format made for sharing—at holiday gatherings, picnics and house parties, as well as at dinner. “What made it special was making something worth sharing,” he says.
Bagged and boxed wines are generally intended to be enjoyed young and fresh, not stored for years. Their recommended shelf life is often about six months from the date they are filled. Once opened, however, they may last considerably longer than expected. My Dear Friends’ supplier estimates that a Bagnum can stay fresh for up to 45 days; Tablas Creek recommends several weeks for its boxes. Haas says he once found a nearly empty box of rosé in his refrigerator six months after opening it—and the last glass was still delicious. Refrigeration helps, even for red wines, which can be brought back to serving temperature before drinking.
Because premium options can be difficult to find in stores, buying directly from wineries or specialty sellers may offer more choice and fresher stock. Importer Communal Brands, which focuses on small, low-intervention producers, offers a range of bagged and boxed wines, including its popular Hérisson Rouge, a Burgundy blend of gamay and pinot noir.
Bagged and boxed wines to try
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My Dear Friends 2024 Red Table Wine, Swartland — 1.5-liter Bagnum, $30: A light-bodied blend of cinsault, mourvèdre, syrah and touriga nacional from sustainably farmed, dry-farmed vineyards. Made with native yeast and suited to serving slightly chilled. Listed at Foxtrot.
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Tablas Creek 2025 Patelin de Tablas Blanc, Paso Robles — 3-liter box, $105: A fragrant Rhône-inspired blend of grenache blanc, viognier, roussanne, marsanne, vermentino and picpoul blanc, with stone-fruit flavors and a touch of spice. Available from Tablas Creek.
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Bedrock Wine Co. 2025 Ode to Lulu Rosé, California — 3-liter box, $100: A savory rosé inspired by Domaine Tempier in Bandol and made primarily from mourvèdre vines around 130 years old. Distribution is limited. See Bedrock Wine.
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Ryme Cellars NV Orange Sunshine, California — 3-liter box, $105: A lively, easy-drinking orange wine made from skin-fermented vermentino, pinot gris and greco. Available from Ryme Cellars.
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Schplink 2025 Grüner Veltliner, Weinviertel — 3-liter box, $40: A crisp white with green apple and lime flavors, made by an 11th-generation Austrian family estate. Available through Communal Brands.
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Colette Cabernet Franc, Bourgueil — 3-liter box, $45: A light, aromatic Loire Valley red with raspberry and cherry notes. Certified organic and enjoyable lightly chilled. Available through Communal Brands.
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Vagabonde Rouge, Côtes du Rhône — 1.5-liter Bagnum, $25: A fruit-forward red with gentle tannins and a refreshing edge from cinsault. Made with organically grown grapes by a small cooperative near Châteauneuf-du-Pape. Available through Communal Brands.
Absolut Vodka Teams Up With KAWS on a Limited-Edition Bottle—Here’s Where to Find It
Absolut Vodka has released a limited-edition Artist Edition bottle created with contemporary artist KAWS, also known as Brian Donnelly. The design gives the brand’s iconic bottle a pop-art makeover, blending graffiti, fine art, and popular culture.
The bottle is wrapped in ocean blue and features KAWS’ signature “XX” motif and CHUM character on the front. The back displays an image of an original Absolut painting by the artist. Its blue-and-white palette nods to the brand’s original logo, while a flash of yellow references the Swedish flag.
The collaboration is now available at select liquor stores and online through Total Wine. It costs $19.99, the same as a standard bottle, though the limited release is already selling out online.
KAWS said he welcomed the chance to join a line of artists who have worked with Absolut and to bring art beyond galleries. The brand described the bottle as a collectible designed to sit on a shelf or be shared at a gathering.
The release follows another Absolut partnership earlier this year: a collaboration with Tabasco that created a sweet-and-spicy vodka.
Dark Beer Brings New Depth to a Ukrainian Pork Classic When Kvass Is Hard to Find
Traditionally, Ukrainian cooks braise pork for vereshchaka stew in beet- or bread-based kvass, a fermented drink. Since kvass can be difficult to find outside Ukraine—and making it takes time—dark beer makes a convenient substitute.
The beer gives the pork a slightly different flavor, without kvass’s distinctive beet or bread notes, but keeps the dish close to its traditional roots. Choose the darkest beer you can find for the richest result.
Beer-Braised Roast Pork
Serves: 4 to 6
Total time: 2 hours 30 minutes
Ingredients
- 2 to 2½ pounds pork shoulder
- Kosher salt and freshly ground black pepper, to taste
- 1 small head garlic, cloves separated and peeled
- 2 to 3 tablespoons sunflower oil or another neutral oil
- 1 teaspoon dried oregano
- 3 cups dark beer or kvass
- 3 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon breadcrumbs
- 2 to 3 sprigs parsley
Directions
- Heat the oven to 375°F.
- Cut the pork into bite-size pieces and place them in a large bowl. Season generously with salt and pepper. Finely mince the garlic, then toss it with the pork.
- Heat the oil in a large frying pan over medium heat. Brown the pork on all sides in batches, taking care not to crowd the pan. Transfer the browned pieces to an ovenproof dish. Sprinkle with oregano and pour in about three-quarters of the beer.
- Bake for 1½ to 2 hours. Meanwhile, deglaze the frying pan with the remaining beer and simmer until most of the liquid has cooked off. Mix the softened butter and flour into a paste, then stir it into the reduced beer. Cook over low heat for a few minutes, stirring constantly, until the sauce thickens.
- Let the pork cool slightly. Divide it among plates, spoon the sauce over the top, and sprinkle with breadcrumbs. Garnish with parsley and serve immediately.
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.