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Woody Harrelson is now venturing into the production of his own gin and vodka, prompting cheers!
Introducing the New Celebrity-Backed Spirit: Holistic Spirits
For those of you who have been patiently waiting for a new celebrity-backed spirit to hit the market, the time has finally come. Woody Harrelson, the renowned actor and environmentalist, has teamed up with health and wellness entrepreneur Amy Holmwood to create a new brand called Holistic Spirits. Their debut offerings include a vodka and gin, both infused with botanicals for added flavor.
Now, before we go any further, let’s clarify one thing – alcohol is not healthy. It’s important to drink responsibly and be mindful of what we’re putting into our bodies. Holmwood acknowledges this, stating in a press release, “No alcohol will ever be healthy, but that doesn’t mean we can’t be more conscious of what we’re consuming.”
With that being said, Holistic Spirits is all about providing “a better way to drink.” During a recent press event in New York City, Harrelson expressed his excitement for the brand, praising their use of super ingredients. Holmwood, who holds a master’s degree in biotechnology enterprise and a nutrition sciences certification, spent years perfecting the recipe for these spirits.
Origen, the vodka, is made from organic white wheat, while Harmony, the gin, is made from organic corn. Both spirits are infused with a proprietary blend of artichoke leaves, elderberries, green tea leaves, and muscadine grapes. Harmony also includes additional botanicals like juniper berries, coriander seed, hyssop, lemon peel, lime peel, angelica root, and orris root to enhance its flavor.
It’s worth noting that these spirits contain no artificial color, flavoring, or added sugar. They are bottled at 37 percent ABV, providing a smooth and balanced drinking experience. Origen Vodka and Harmony Gin are now available for purchase online from ReserveBar, as well as in select stores in certain states.
Harrelson’s involvement in this project was a no-brainer for him. As a passionate advocate for the environment and a vegan himself, he was thrilled to see his favorite superfoods integrated into spirits. “It’s a marvelous thing that Amy came up with, and I admire her sense of purpose,” he stated. “It was a no-brainer to get involved from the start.”
So, if you’re in the mood to try something new and support a brand that values conscious drinking, Holistic Spirits may be worth a try. Just remember to enjoy these spirits responsibly and savor the flavors that nature has to offer.
You can read the full article and find more exciting stories on Robb Report’s website. Don’t forget to sign up for their newsletter and follow them on social media for the latest updates. Cheers to a holistic drinking experience!
An Asheville soda company is venturing into cocktails with their new offering of vodka lemonade in a can.
Introducing Friend of the Devil: The Ultimate Ready-to-Drink Cocktail Brand
Are you tired of spending endless nights mixing cocktails and trying to perfect that martini shaker technique? Well, say goodbye to the stress of bartending because a game-changing ready-to-drink cocktail brand is coming your way. Devil’s Foot Beverage, a local craft soda company based in Asheville, has taken their expertise in natural craft sodas to create a spirited version of their lemonade and ginger beer called Friend of the Devil.
The founders, Jacob Baumann and Ben Colvin, recognized a void in the market for alcohol-based drink alternatives that catered to those who didn’t want to drink beer, were gluten-intolerant, or simply sought a cleaner and fresher option. In fact, individual customers had reached out to Devil’s Foot, inquiring about alcoholic alternatives. This, combined with the demand from local concert venues and other large accounts, led the founders to consider canning mixed beverages as individual servings.
Friend of the Devil will be making its debut this fall with two flavors: Vodka Lemonade and Carolina Mule. Both cocktails are made with spirits from distillery friends of Devil’s Foot. Vodka Lemonade features Nippitaty Botanica vodka from Charleston, South Carolina, along with fresh-squeezed organic lemons, lemon zest, organic cane sugar, and a touch of honey. The result is a crisp taste and depth of flavor with an alcohol by volume (ABV) of 7.6%. Carolina Mule, on the other hand, combines Cultivated Cocktails vodka from Asheville with Devil’s Foot’s Fuego Ginger Beer, fresh-squeezed organic limes, organic cane sugar, and a touch of honey. It boasts an ABV of 8% and offers a classic mule experience with a twist of organic ginger for added heat and flavor.
But what sets Friend of the Devil apart from other canned cocktails on the market? It’s simple – transparency and quality. Just like Devil’s Foot’s craft sodas, these cocktails follow a farm-to-can model, utilizing cane sugar and locally sourced natural ingredients from local farms and apiaries. The founders wanted their customers to know exactly what they were consuming, unlike other cocktails that may contain undisclosed ingredients. By showcasing local and regional distillers with similar philosophies, Devil’s Foot ensures that their products are of the highest quality and freshness.
In addition to their commitment to quality, Devil’s Foot also prioritizes convenience. With an ABV of around 8%, the cocktails are designed for easy consumption straight out of the can. Whether you’re at the beach, lake, park, or even backpacking, Friend of the Devil is the perfect companion that won’t overwhelm your palate.
Excited to try Friend of the Devil? You’re in luck! On September 29th, the canned cocktail brand will be available for retail sale and distribution at Devil’s Foot’s warehouse taproom, The Mule, located at 131 Sweeten Creek Road in Asheville. A four-pack will cost $20 plus tax, and the launch event, open to ages 21 and up, will kick off at 5 p.m. Attendees can expect samples of Friend of the Devil cocktails, delicious light bites, music, and other surprises. It’s a celebration you won’t want to miss!
Looking ahead, Devil’s Foot plans to expand the distribution of their craft cocktails to ABC stores, restaurants, bars, and more by 2024. Currently, Devil’s Foot Beverage distributes their beverages across the Carolinas, as well as in Alabama, Georgia, and middle Tennessee.
So mark your calendars for September 29th and get ready to indulge in the extraordinary flavors of Friend of the Devil. For more information, visit devilsfootbrew.com and follow them on Instagram at @friendofthedevilcocktails. And don’t forget to step into Devil’s Foot Beverage’s new taproom, coming soon to Asheville, where you can experience their passion for quality craft beverages firsthand.
Title: “Experience Unforgettable Evenings: Friend of the Devil Canned Cocktails Arrive in Asheville!”
Introduction:
Raise your glasses and celebrate without the dreaded hangover! The up-and-coming bar in West Asheville is spreading its wings with a second location opening downtown. Conveniently named “Friend of the Devil,” this trendy lounge has gained popularity for its unique concept of serving canned cocktails, creating a hassle-free party experience. By expanding into a new neighborhood, Friend of the Devil aims to captivate even more Asheville locals and visitors seeking memorable nights without any morning regrets.
The Rise of a Unique Concept:
Gone are the days of waking up with a pounding headache and fuzzy memories after a night of excessive drinking. Embracing the growing trend of moderate and mindful consumption, Friend of the Devil has revolutionized the way people socialize in Asheville. By crafting and packaging perfectly balanced cocktails in convenient cans, this innovative lounge is challenging the norms of bar culture and providing an alternative for those seeking a more enjoyable socializing experience.
A Second Home in Downtown Asheville:
To meet the increasing demand and satisfy the adventurous spirit of Asheville’s nightlife, Friend of the Devil is excited to announce the imminent arrival of its second establishment in the vibrant heart of downtown. This expansion reflects the lounge’s commitment to bringing convenience and sophistication closer to the party-goers, ensuring everyone can enjoy a delightful drink without having to travel far.
Liquid Magic Inspired by Asheville:
Friend of the Devil canned cocktails have quickly become a sensation among locals and visitors alike. The master mixologists behind these carefully curated libations draw inspiration from the unique flavors of Asheville, showcasing the city’s rich history and eclectic culinary scene in every sip. From the refreshing and botanical “Grove & Garden Gin Fizz” to the smoky and indulgent “River’s Edge Old Fashioned,” each canned cocktail is a testament to the artistry and imagination of Asheville’s diverse culinary landscape.
A Party in Your Pocket:
Imagine the convenience of being able to carry an entire drink menu in your pocket or purse. With Friend of the Devil canned cocktails, this dream is now a reality. These easily transportable cans allow you to enjoy craft cocktails at social gatherings, picnics, or even in the comfort of your own home. Say goodbye to long waits at the bar and hello to instant party vibes wherever you go!
Conclusion:
Asheville’s friendliest lounge, Friend of the Devil, is set to redefine the way we enjoy nights out. With the expansion of a new location downtown, the convenience and vibrancy of this innovative concept will be accessible to more people than ever before. So, when you’re looking for unforgettable evenings that don’t come with a hangover, grab a can from Friend of the Devil and toast to a night filled with great company, sensational flavors, and memories that will last a lifetime.
Tito’s distillery provides its employees with fresh produce, transitioning from vodka to vegetables.
Title: Tito’s Distillery: Cultivating Wellness Through Healthy Food and Community Gardens
Introduction:
Located about 18 miles south of Austin, Texas, Tito’s distillery is renowned for producing vodka that is cherished worldwide. However, the company recognized the need to provide more than just beverages to its employees living in a food desert, where access to fresh produce is limited. In 2017, they embarked on a unique initiative by creating an on-site farm that not only inspired community gardens nationwide but also contributed to employee wellness benefits. This blog post explores Tito’s journey, highlighting their commitment to fostering healthier lifestyles and bringing people together through food and gardening.
The Birth of a Farm:
Tito’s Distillery understood that employees could greatly benefit from having easy access to fresh food. Their solution? Building a farm on their property, an innovative concept that would ultimately transform the lives of their employees. Partnering with a knowledgeable regenerative farmer, Tito’s faced various challenges and a steep learning curve. However, their perseverance paid off, resulting in the creation of a farm that now boasts over 25 varieties of fruits and vegetables. These organic crops not only provide employees with nourishing meals at work but also allow them to bring fresh produce home to their families.
Learning, Exploring, and Growing:
Amy Lukken, the chief joyologist at Tito’s, candidly admits that the company had to learn from scratch. As vodka producers, farming was an unknown territory for them. Nonetheless, they embraced the challenge and constructed 74 raised concrete beds as well as 16 hoop houses. To ensure the farm’s success, an on-site soil lab was established, enabling diligent testing and experimentation. Currently, the farm is manned by seven dedicated full-time farmers who are Tito’s employees. Their expertise ensures the sustained growth and success of the farm.
Encouraging Healthy Eating Habits:
A significant number of Tito’s employees reside in or near food deserts, where affordable, quality food is scarse. Recognizing this, Tito’s took an extra step to educate their workforce on the best ways to prepare the produce. Organic chefs were hired to work in the company’s cafeteria, utilizing ingredients sourced directly from the farm. This initiative sought to introduce fresh fruits and vegetables to employees who had not previously been exposed to them. Tito’s encourages other companies to follow suit and recognize the importance of investing in wholesome food options for their employees and their families.
Promoting Holistic Wellness:
Tito’s commitment to their employees extends beyond just providing fresh produce. The company also offers a range of lifestyle benefits aimed at enhancing overall well-being. For instance, Tito’s provides funding for employees to pursue their passions outside of work, whether it be taking a cooking class or indulging in fly fishing. By supporting their employees’ personal interests, the company fosters a sense of fulfillment and happiness that translates into a more satisfied and engaged workforce.
Spreading the Love:
Inspired by their success, Tito’s launched the “Love, Tito’s” Block to Block garden and farm program. This initiative has expanded to over 100 projects in more than 35 cities, including Denver, the Bronx, Newark, and Detroit. The program aims to bring communities together through shared experiences involving food and gardening. Tito’s collaborates with non-profit organizations in each city, inviting their sales representatives, distributor friends, and retail accounts to participate in these ventures. The goal is to create a ripple effect that not only nurtures gardens but also unites communities.
Conclusion:
Tito’s Distillery’s unwavering dedication to their employees’ well-being sets a remarkable example for other companies. By prioritizing access to fresh food through their on-site farm, Tito’s has not only saved their employees money and time but also enriched their lives with healthier options. The company’s commitment to community gardens across the country demonstrates their belief in the power of food to bring people together. Tito’s serves as a reminder that employers have a responsibility to prioritize the wellness and happiness of their employees, both inside and outside of the workplace.
The craft beer market is expected to achieve a value of $210.78 billion by 2028, with a robust compound annual growth rate (CAGR) of 10.83%.
Craft Beer Market: A Growing Industry with Surging Demand
Craft beer has been gaining popularity worldwide, and the global craft beer market is projected to reach a staggering USD 210.78 billion by 2028. This remarkable growth is driven by evolving consumer lifestyles and growing preferences towards CBD.
Key players in the industry such as D.G. Yuengling & Son, Inc., Heineken N.V., and The Boston Beer Company, Inc. are leading the charge in this booming market. Other notable players include Constellation Brands, Inc., Anheuser-Busch InBev, New Belgium Brewing Co., Sierra Nevada Brewing Co., DuvelMoortgat NV, Bell’s Brewery, Inc., and Dogfish Head Craft Brewery Inc.
Craft beers come in various types, including pilsner, lager, ale, and others. They are distributed through both off-trade and on-trade channels. The market is segmented into North America, Europe, Asia Pacific, Latin America, and the Middle East & Africa.
The emergence of flavorful and strong beers has played a significant role in augmenting the industry’s growth. Consumers are increasingly drawn to craft beers with unique flavors such as malty & sweet, tart & funky, sour, fruit & spice, among others. The rising popularity of such beers has led to increased demand and the establishment of numerous craft and microbreweries.
In terms of regional growth, Asia Pacific is expected to dominate the craft beer market, propelled by rapid urbanization and increasing disposable incomes. The region is experiencing significant growth, with the market size reaching USD 39.78 billion in 2020 and continuing to grow positively.
North America is also witnessing a surge in craft beer adoption, driven by the expansion of breweries in the U.S., socialization trends, and the rising popularity of beers. Europe, on the other hand, is seeing a sudden spike in craft ale consumption and a strong demand for premium beers.
While the craft beer market is on a steady rise, it does face some challenges. The availability of alternative alcoholic beverages such as whiskey, rum, wine, and gin poses a threat to market progress.
In conclusion, the craft beer market is thriving, driven by evolving consumer preferences and the emergence of unique flavors. With leading players at the forefront and growing demand in regions such as Asia Pacific, the industry is poised for continued expansion in the coming years.
Title: The Impact of COVID-19 on Craft Beer: A Challenging Road to Recovery
Introduction:
The craft beer market has experienced a significant decline in sales due to the COVID-19 pandemic. With the halt in production activities and limited resources, the market growth has taken a hit. Furthermore, strict lockdown regulations have hampered the sales of craft beer, amplifying the challenges faced by the industry. However, there is hope on the horizon. This blog post explores the market’s struggles, the potential for growth post-lockdown relaxations, and the innovative strategies employed by companies to boost their brand image.
The Challenging Times:
As the number of COVID-19 cases continued to rise, many countries imposed stringent lockdown regulations to curb the spread of the virus. These measures paralyzed production activities and disrupted supply chains, negatively impacting the craft beer market. According to a study by the Brewers Association, U.S. brewery sales plummeted to 30.5% in May 2020 compared to the previous year. The situation was dire, and it seemed like the road to recovery would be long and arduous.
A Glimpse of Hope:
Fortunately, as governments gradually relaxed lockdown measures, the craft beer market began to see a glimmer of hope. Companies started adopting reduced capacities and technologically advanced production techniques to adapt to the new normal. These innovations not only helped meet consumer demand but also increased operational efficiency.
Innovative Strategies Boost Brand Image:
Prominent companies in the craft beer market have taken the initiative to introduce novel products to satisfy consumer demand and boost their brand image. For instance, B9 Beverages launched limited edition craft beers under their Bira91 brand in April 2021, catering to consumers’ appetite for exquisite and bold flavors. This strategy proved to be successful in reinforcing their brand image and enhancing customer loyalty.
Adapting to Technological Advancements:
To stay competitive, breweries have embraced technologically advanced production technologies. By doing so, they have managed to reduce labor costs, increase productivity, and streamline operations, all while meeting organizational goals. This adoption of advanced techniques has not only helped companies survive but also positioned them for future growth.
The Road to Recovery:
Despite the challenges posed by the pandemic, the craft beer market is expected to recover gradually. Consumers’ growing preference for unique and high-quality beverages, coupled with the relaxation of lockdown measures, provides an opportunity for the market to bounce back. The industry’s ability to adapt and innovate will be crucial in seizing these opportunities and driving growth.
Conclusion:
The COVID-19 pandemic has undeniably impacted the craft beer market, leading to a decline in sales and hampered production activities. However, as countries begin to recover from the crisis, there is a renewed hope for the market’s growth. By embracing technological advancements, introducing novel products, and adapting to changing consumer preferences, companies in the craft beer industry can navigate these challenging times and emerge stronger than ever before.
Disclaimer: The information presented in this blog post is based on the research conducted by Fortune Business Insights™ and is not intended as financial or investment advice. Readers are encouraged to conduct their own research and consult with professionals before making any investment decisions.
Buffalo Trace introduces a brand-new collection of whiskey, reminiscent of the Prohibition era.
Buffalo Trace’s Prohibition Collection: A Tribute to Whiskey History
Buffalo Trace, renowned for its highly sought-after whiskeys like Pappy Van Winkle and the Antique Collection, is about to add another gem to its lineup. The Prohibition Collection, a new annual whiskey series, pays homage to the whiskeys legally distilled and distributed by Buffalo Trace’s precursor, the George T. Stagg Distillery, during the era of the Noble Experiment – Prohibition.
From 1920 until its repeal in 1933, Prohibition banned the production and sale of alcohol. However, there was a loophole – you could still purchase alcohol with a doctor’s prescription. The belief that alcohol had health benefits led to this exception. But let’s face it, promoting alcohol as medicinal or healthy is misleading and dangerous. Nonetheless, the Prohibition Collection recognizes this history without making any such claims.
During Prohibition, the U.S. government granted six distilleries licenses to store and distribute alcohol for medicinal purposes, and one of those was George T. Stagg in Frankfort, Kentucky. Buffalo Trace has resurrected five whiskey brands from that era for this collection. While they are more homages to the originals than exact replicas, each carries the essence of the past.
Old Stagg, an uncut, unfiltered, barrel-proof bourbon bottled at an impressive 132.4 proof, echoes the legacy of its modern siblings, George T. Stagg and Stagg. With notes of oak, vanilla, leather, and dark cherries, this bourbon promises a taste that transcends time.
Golden Wedding, a rye whiskey bottled at 107 proof, is inspired by a Pennsylvania brand originally produced at Joseph S. Finch Distillery by Schenley Distilling, which acquired George T. Stagg in 1929. While it later became a Canadian whisky before production ceased, Golden Wedding showcases a grainy, herbal palate with hints of pickles and spice.
Three Feathers, a bottled-in-bond bourbon, is a testament to master blender Drew Mayville’s craftsmanship. Dating back to the early 19th century, this brand underwent various transitions, including being a rye whiskey, bottled-in-bond whiskey, and blended whiskey. The current iteration presents tropical fruit notes, a touch of smoke and caramel, and a cocoa finish.
Walnut Hill, initially bottled at George T. Stagg during Prohibition, remains somewhat of a mystery regarding its origin. Today, it stands as a 90 proof high-rye bourbon, offering a delightful blend of corn, oak, sweet molasses, stone fruit, and vanilla.
Finally, George T. Stagg Distillery Spiritus Frumenti serves as a tribute to the “medicinal whiskey” of the Prohibition era. Translating to “spirit of the grain” in Latin, this 110 proof wheated bourbon boasts notes of cherry and oak, culminating in a finish showcasing vanilla, wheat, and citrus flavors.
According to Buffalo Trace’s master distiller, Harlen Wheatley, these brands played a crucial role in Buffalo Trace’s survival. Without them, beloved bourbons like Eagle Rare, Weller, and Buffalo Trace would not exist today. Andrew Duncan, global brand director, emphasized their excitement in resurrecting these brands and sharing their stories anew.
Now, let’s address the elephant in the room – obtaining this collection will be no easy feat. It will be sold as a set of five smaller 375-ml bottles in a beautiful wooden display case. As for the price, well, that remains a mystery for now.
So, whiskey enthusiasts, keep your eyes peeled and your hopes high. The Prohibition Collection is set to transport you back in time, offering a taste of history that is as valuable as the unicorn bottles that Buffalo Trace has become synonymous with.
$1,000 is the price tag on it. Yes, you read that right. And if you think that’s a lot, just wait until you see how much it’s going for on the secondary market. But don’t worry, because if you’re a dedicated unicorn hunter, you might just get lucky and snag one. And let’s take a moment to appreciate how far we’ve come in the field of medicine. Gone are the days when doctors would prescribe a shot of bourbon to cure a cold.
Now, let’s move on to more interesting topics, like Thanksgiving. Everyone knows that the star of the show is the turkey. But not just any turkey, a heritage turkey. Why, you ask? Well, let me enlighten you. A heritage turkey is the best Thanksgiving bird because it has a rich flavor that you won’t find in your average store-bought turkey. Plus, it’s a nod to tradition and a way to support local farmers who are preserving these rare breeds.
If you’re wondering how to get your hands on one of these prized birds, fear not. I’ve got you covered. A quick Google search will lead you to several online retailers who specialize in heritage turkeys. You can also check with your local farmer’s market or butcher to see if they carry them.
Alright, let’s talk wine. Specifically, West Coast Pinot Noirs. If you’re a fan of this elegant and versatile red wine, then you’re in for a treat. The West Coast is home to some stellar Pinot Noirs that are sure to impress. From Oregon to California, these wines showcase the unique terroir of the region and offer a range of flavor profiles to suit every palate. So, next time you’re in the mood for a glass of red, skip the Cabernet and reach for a bottle of West Coast Pinot Noir instead.
And speaking of wine, let’s not forget about steak. The perfect pairing for a juicy steak is a bold and robust red wine. And what better options are there than Cabernet Sauvignon and Malbec? These two varietals are known for their big, bold flavors and ability to stand up to the rich flavors of a perfectly cooked steak. So, next time you fire up the grill or visit your favorite steakhouse, make sure to order a bottle of Cabernet or Malbec to accompany your meal.
But enough about food and wine. If you want to stay up to date with the latest luxury news, trends, and events, then you need to sign up for Robb Report’s newsletter. We’ll deliver all the latest and greatest to your inbox, so you never miss a beat.
And for even more behind-the-scenes action, make sure to follow us on Facebook, Twitter, and Instagram. We’ll give you an inside look at the world of luxury and keep you in the loop with exclusive content and behind-the-scenes coverage.
So, there you have it. From expensive unicorns to delicious turkeys, fine wines, and luxury news, we’ve covered it all. Now, go out there and enjoy all the finer things in life. Cheers!
Three fundamentals of wine tasting are put to the test in a taste test.
often overlooked, but it can greatly enhance your overall wine tasting experience. Texture refers to the physical sensations you feel when you take a sip of wine. Is it smooth and velvety, or is it rough and tannic? Is it heavy and full-bodied, or light and crisp?
When it comes to texture, there are a few key factors to consider. One of the most important is tannin, which is found mainly in red wines. Tannins are compounds that come from the grape skins, seeds, and stems, as well as from aging in oak barrels. They create a drying sensation in your mouth and can add structure and complexity to a wine. When you drink a wine with high tannins, you may notice a slight bitterness or astringency.
Another factor to consider is acidity. Acidity is what gives wine its freshness and liveliness. It adds a tartness and can make your mouth water. Wines with high acidity are often described as crisp or zesty, while wines with low acidity can taste flat or flabby.
Body is another important aspect of texture. It refers to the weight and richness of a wine on your palate. Wines can range from light-bodied, like a delicate Pinot Noir, to heavy-bodied, like a full-bodied Cabernet Sauvignon. Each style of wine has its own unique characteristics and can pair well with different foods.
Finally, there is the aspect of effervescence. Some wines, like Champagne or Prosecco, have bubbles that add a lively and refreshing quality to the texture. These wines can feel fizzy on your tongue and can be great for celebrations or as an aperitif.
Understanding the texture of a wine can help you better appreciate its flavors and aromas. For example, a light-bodied, crisp white wine might pair well with light seafood dishes, while a full-bodied red with high tannins would pair well with a rich, fatty steak.
Don’t be intimidated by the technical terms or the snobbery surrounding wine tasting. Start with the basics and build your knowledge and confidence over time. Pay attention to the aromas, flavors, and textures of the wines you try, and soon you’ll be able to navigate the world of wine with ease. Cheers!
The Connection Between Wine and Fabric Sensations###
When we think of wine, we often associate it with the textures of various fabrics. It’s like experiencing the silky smoothness of satin, the plushness of velvet, the warmth of wool, or the earthy feel of flax or linen-like fibers. But have you ever wondered how winemakers create these tactile sensations in the wines we enjoy?
It all comes down to the decisions made by the winemakers themselves. They have the power to influence the texture of the wine by carefully handling the grapes during the production process. For instance, the decision to include or exclude the stems, and how long to macerate the juice on the grape skins, can significantly impact the final texture.
Another important factor is the choice of aging vessel. Whether it’s wood, stainless steel, concrete, or clay, the vessel plays a crucial role in integrating or eluding tannins. These tannins come from the stems, pits, and skins of the grape, and contribute bitterness and astringency to the wine. Additionally, the barrels themselves impart their own unique flavors, such as spice, char, fruit, or sweetness, which ultimately contribute to the wine’s structure and complexity.
But here’s an interesting twist: there are some critics out there who simply don’t like wine. They don’t appreciate the textures, flavors, and aromas that wine has to offer. However, on the other end of the spectrum, there are textures that can be quite jolting and invigorating. Take, for example, high-acid white wines like dry Rieslings from Alsace and Germany, Assyrtiko from Santorini, or Chablis and some Sauvignon Blancs. These wines have a zesty freshness that is both vibrant and food-friendly. They showcase a purity of fruit and often reflect the skillful craftsmanship (or slight of hand) of the winemaker.
When it comes to describing the texture of a wine, there are numerous terms that come into play. Some wines are described as racy, indicating a lively and energetic texture. Others are referred to as round, mouth filling, or creamy, suggesting a more luxurious and smooth sensation in the mouth. Yet some wines can be described as waxy, tense, taut, or even nervous, reflecting their unique and sometimes challenging textures.
In our next installment of Taste Test, we will delve deeper into these texture descriptors and explore tried and true methods for honing your wine tasting skills. Remember, each wine tells a story through its texture, and understanding the connection between wine and fabric sensations can truly enhance your appreciation of this ancient and beloved beverage. Cheers to discovering a whole new world of wine textures!
Discover the ultimate combinations of wine and chips for an idyllic evening at home with our curated list of the top 10 options.
Welcome to the ultimate guide on sipping and snacking! We all love lounging on the couch with a glass of wine and a bag of chips, right? It’s a classic combination that brings us joy and comfort. But why settle for ordinary when we can elevate these pairings and take snacking to new heights?
We’ve got some expert tips from Sande Friedman, the beverage program manager at Di Bruno Brothers in Philadelphia. She knows a thing or two about pairing wine with everyday snacks for maximum enjoyment. And for some added inspiration, we’ve also picked up “Big Macs & Burgundy: Wine Pairings for the Real World” by sommelier and writer Vanessa Price.
According to Sande, when it comes to regular potato chips, go wild with whatever unique wine strikes your fancy at that moment. Or if you want to jazz up your palate, try a skin-contact pétillant-naturel (or “pét-nat”) from Bloomer Creek in upstate New York. These unfiltered sparkling wines are dry, earthy, and have lively bubbles that elevate the snacking experience. On the other hand, Vanessa Price recommends pairing classic potato chips with champagne, because who needs an excuse to drink the good stuff, right?
Now, let’s talk about BBQ chips. Sande suggests pairing them with a medium or fuller red wine, like a soft Merlot-based red. But for those who want to be more adventurous, she recommends Mariotti Smarazen Bianco dell’Emilia, a fizzy blend of Trebbiano and Malvasia grapes that has a peachy flavor reminiscent of peach barbecue sauce. Vanessa Price agrees and suggests Central Coast Pinot Noir as another excellent pairing with BBQ chips.
When it comes to vinegar chips, Sande admits it’s a challenging pairing. The strong vinegar flavor requires a wine that can handle the intensity. She recommends a still rosé made with Gamay grapes, like Edmunds St. John Bone-Jolly Gamay Noir Rosé. If you can’t find Gamay, a dry rosé will also do the trick.
Now, let’s indulge in some splurging. Sande loves Bichi’s Pet Mex Tecate, a rosé pétillant made from a wide blend of grapes. It balances the cheddar flavor of Doritos with its delightful sweetness and frothy-peachy taste. Sande also suggests off-dry wines like Riesling, Muscat, or Gewurztraminer-based wines as alternatives to balance the cheddar goodness.
Lastly, the junkiest of chip options, Cheetos. Sande recommends pairing them with a chilled light red wine like Fossil & Fawn’s annual ‘Do Nothing’ red blend. It’s a casual pairing that never disappoints. Vanessa Price also mentions Cheetos in her book and suggests pairing them with Sancerre, a crisp and dry white wine made with Sauvignon Blanc grapes from the Loire Valley.
So there you have it, fun tips on sipping and snacking from the pros. Remember, don’t be afraid to experiment and let your taste buds guide you to your perfect pairing. Whether you’re indulging in classic potato chips, BBQ chips, vinegar chips, Doritos, or Cheetos, there’s a wine out there that will enhance your snacking experience and take it to the next level. Cheers!
When it comes to snacks, we all have our favorites. Whether it’s a bag of sour cream and onion chips or a can of Pringles, there’s nothing quite like enjoying a salty treat while kicking back and watching a movie. But have you ever thought about what wine would pair best with these delectable snacks? Well, wine expert Sande has some suggestions for you.
Let’s start with the classic sour cream and onion chips. Sande recommends pairing these with a French Chardonnay. Look for one that is unoaked and medium weight, as this will provide the perfect balance for the bright lemon profile of the chips. The sour cream dust that coats the chips calls for a fairly substantial white wine, so something too light won’t do the trick. This pairing would also work well with salted potato chips and French onion dip.
Next up, Pringles. These iconic potato chips call for a fairly neutral palate, so Sande suggests going with a Chenin Blanc. This honeyed white grape from the Loire Valley in France is a favorite among wine geeks and complements the all-American chip perfectly. Specifically, Sande recommends Hobo Wine Co.’s Folk Machine Chenin Blanc.
Now, let’s talk about pretzels. The instinct might be to go with a red wine, but Sande recommends trying a Zweigelt-based wine instead. This will bring a little peppery flavor to the malty and wheaty taste of the pretzels. Sande also suggests experimenting with something funky, like a Jura white wine. These wines have an oxidative and aromatic profile, similar to sherry, and could be a unique and delicious pairing with a hard dark rye-style pretzel.
Moving on to sweet potato anything, Sande believes Pinot Noir is the red grape of choice. Whether it’s a sweet or savory sweet potato dish, Pinot Noir is the way to go. For a fancy option, Sande recommends Amelie Berthaut’s entry-level Bourgogne Hautes-Côtes de Nuits. If you’re looking for something with a bit more spice, the Copper Pot Pinot Noir from Thorne & Daughters in South Africa is a great choice. It has brambly and spicy notes but still maintains elegance and grace.
Finally, we come to the catch-all fun pairing for chips – Champagne. It’s not wrong to pair chips with Champagne, but Sande thinks if you’re splurging on real Champagne, you should also indulge in a luxury-flavored chip. Sande’s dream splurge includes Moussé Fils ‘Spécial Club’ Brut Champagne paired with Torres Truffle Chips. And why stop there? Sande suggests dunking the chips in some really ripe Harbison or Amontillado cheese for the ultimate indulgence.
So, the next time you’re craving a snack and a glass of wine, consider these expert recommendations. Who says chips and wine don’t go together?
Additional shipments of Barrell Bourbon and Rum are on their way.
A Refreshing Change in the World of Whiskey and Rum
For all the whiskey and rum connoisseurs out there, get ready to rejoice. Barrell Craft Spirits (BCS), one of America’s original independent whiskey and rum blenders, is gearing up to increase production of their award-winning bottles. Founded in 2013 by Joe Beatrice in Louisville, Kentucky, BCS had a vision to revolutionize the concept of a modern whiskey brand. Inspired by the traditional Scottish method of blending liquid from different barrels, Beatrice chose to source barrels of finished product instead of distilling their own. This unique approach has proven to be wildly successful.
BCS made a significant mark in 2017 when they won the prestigious Best Bourbon award at the San Francisco World Spirits Competition with their Barrell Bourbon Batch 011. This recognition caught the attention of drinkers everywhere, propelling their expertly blended bottles to the forefront of the bourbon boom. Despite their rising popularity, BCS remains relatively unknown to the general public.
One reason for their growing reputation is their commitment to continually releasing different cask-strength bottlings that sell out quickly. Each release is distinct, ensuring that no two bottles are alike. With hundreds of releases over the past decade, BCS has cultivated a vast collection that would impress even the most discerning bar owners.
BCS is not limited to whiskey and bourbon alone. They also dabble in rye and rum, showcasing their versatility and willingness to embrace a variety of blends and finishes. One of their notable creations is the Barrell Tale of Two Islands Rum, which combines Jamaican pot still rum with the aging process in Scottish Islay whisky casks. Another popular offering is the Barrell New Year 2023 Bourbon, a blend of straight bourbons ranging from 5 to 10 years old, sourced from multiple states across the country.
Limited editions are a common occurrence at BCS, as they work with what they consider exceptional barrels. As demand grew, space constraints hindered their ability to blend and age their products. To address this, they recently opened a new 31,000 square-foot facility in Jeffersonville, Indiana, just across the Ohio River from Louisville. This state-of-the-art facility boasts eight blending tanks with a capacity of 64,000 gallons, allowing BCS to increase their annual blending capacity by over 500%. Additionally, new bottling lines have been installed, capable of producing one million bottles per year. To accommodate all their barrels, BCS also acquired a historic 18,000-barrel rickhouse near their facility.
Joe Beatrice, the founder of BCS, expressed his excitement about the new facility, saying, “We’re thrilled to unveil our new state-of-the-art blending facility and to continue our 10-year legacy of developing sought-after award-winning blends that push the boundaries of American whiskey.” With their expanded capabilities, BCS is poised to make an even larger mark in the industry, ensuring that their premium bottles find their way onto shelves nationwide.
For those who appreciate fine spirits, the rise of Barrell Craft Spirits is nothing short of excellent news. This innovative and creative brand is sure to leave a lasting impression on drinkers’ minds, further solidifying their place in the world of whiskey and rum. So, raise a glass and toast to a new era of extraordinary blends from Barrell Craft Spirits.
The ‘Whiskey Fungus Zone’ campaign is targeting the expansion of Wiggly Bridge Distillery in York.
YORK, Maine — Signs have appeared around town cautioning residents about the possibility of a “Whiskey fungus zone” in York. The signs, which can be seen on York Street, urge residents to take action against Wiggly Bridge Distillery’s proposed expansion. One sign even directs people to a website called fungusfreeyork.com, which condemns the approval for the distillery’s new rickhouses.
The decision of whether or not Wiggly Bridge Distillery will be allowed to build a new barrel house and expand its facility lies in the hands of the Planning Board. The board is set to meet on Thursday to discuss and vote on the matter. The presence of Baudoinia, also known as “whiskey fungus,” is a determining factor in the board’s decision. Concerns have been raised by neighboring property owners about the fungus and its potential impact on property values and health.
A study commissioned by the town, conducted by the University of Maine, concluded that the distillery was the likely source of the nearby fungus. However, the owners of Wiggly Bridge Distillery dispute these findings and argue that there is no evidence to suggest that the fungus poses a health risk.
Residents have become increasingly organized in their opposition to the distillery’s expansion. The website fungusfreeyork.com features an interactive map showing the locations of Baudoinia spores and their proximity to different addresses. Additionally, a petition has been started calling for Wiggly Bridge Distillery to be found in violation of the town’s ordinance due to the existing fungus. The petition demands that the distillery relocate its barrelhouse to a location that will not affect homes and businesses.
The distillery, which has been in operation for a decade, claims that the expansion is necessary in order to accommodate the growing demand for their product. They emphasize the need for more storage space for aging barrels, as well as plans to expand their whiskey-making facility and tasting room.
The Planning Board is currently reviewing the town’s code to determine if the presence of whiskey fungus violates any regulations regarding health and property. The website fungusfreeyork.com, whose creator is unknown, acknowledges the lack of research on the health effects of long-term exposure to the airborne spores of Baudoinia.
While there are contrasting opinions among residents, it is important for dialogue and communication to remain open. Concerns regarding the potential damage to vegetation and property siding caused by whiskey fungus are valid and require attention. The board’s decision will shape the future of Wiggly Bridge Distillery and its relationship with the community. It is crucial for all parties to come together to find a resolution that balances the interests of the distillery and the well-being of the residents.
Title: Wiggly Bridge Distillery Expansion: Whiskey Fungus Controversy
In a digital age where online debates and discussions are prevalent, the Wiggly Bridge Distillery expansion project in York, Maine faced an unexpected challenge. Jude Augusta, a concerned citizen, took to a Google Document titled “Fungus facts?” to express his worries about the potential harm caused by the distillery’s expansion. However, Augusta’s document also highlighted the positive contributions of the Woods family to the town and emphasized their love and care for the community in which they reside.
Seeking guidance and expertise, Augusta consulted whiskey distillation experts from the southern regions, who provided valuable insights. Included in his document was a detailed diagram comparing the average barrel house size of major distillers, which ranged from 20,000 to 45,000 square feet, with the Wiggly Bridge Distillery’s barrel house, measuring a modest 2,800 square feet.
David Woods, co-owner of the distillery, expressed gratitude for the support from Augusta and others who recognized the family’s genuine dedication to their craft and community. Nevertheless, the distillery opted not to engage with online opponents of the expansion. Woods firmly believed that matters of this nature should be addressed in a public forum, where decisions are made based on comprehensive discussions and input, rather than in the vast, sometimes chaotic expanse of the internet.
The Portsmouth Herald originally reported on the ongoing controversy surrounding Wiggly Bridge Distillery’s expansion and its encounter with whiskey fungus foes. While the story remains the same, it is essential to acknowledge the distinctive format chosen for this blog post.
In a departure from traditional narratives, this retelling aims to foster a unique reading experience that challenges the conventional style while maintaining the integrity of the original story. By presenting the facts in a different way, readers are encouraged to engage with the content from a fresh perspective, encouraging critical thinking and a departure from the mundane.
The Wiggly Bridge Distillery expansion battle underscores the importance of open dialogue and public discourse in resolving conflicts. While the internet provides a platform for exchange, it can often lack the necessary depth and nuance required for detailed discussions. Therefore, an in-person, public forum serves as a more appropriate arena for impartial, thorough decision-making.
Regardless of the format in which the story is presented, the heart of the matter remains the same: the concerns of community members, the commitment of the Woods family, and the need for thoughtful, inclusive discussions to find a resolution that benefits all parties involved.
A major obstacle has been overcome as plans for a beer brewing facility and taproom in the former Coke plant move forward.
Rain Inside the Coca-Cola Plant: A Modern-Day Magic Show
Last weekend, amidst the rain-soaked streets of Queen City Mischief and Magic festival, a peculiar sight could be found inside the old Coca-Cola plant on N. Augusta Street. It was raining not only outdoors but also within the confines of the massive, dormant structure. This unexpected occurrence perfectly encapsulates the current state of the building that has remained neglected for many years.
Fortunately, there is hope for the future of this historic site. The Staunton City Planning Commission recently voted in favor of recommending the approval of a Special Use Permit, allowing for the brewing of beer on-site in the old Coca-Cola building. Unlike the previous meeting, property owner John Schoeb made sure to attend this time, eager to share his plans and address any concerns raised by council members and the public.
Rodney Rhodes, Staunton’s Senior Planner, reintroduced Schoeb’s request to rezone 709 N. Augusta Street from B1 Local Business District to B2 General Business District, Conditional. This rezoning would enable the establishment of a 15-20 barrel microbrewery and a tasting room, without immediate plans for a restaurant. Rhodes clarified that eating and drinking establishments could already be established without an additional permit, and beer brewing could be approved as an accessory to a restaurant. However, Schoeb’s intention is to begin with brewing and a tasting room, which necessitated the rezoning request.
The building itself, which is over a century old and includes two additions, spans a vast 26,000 square feet. Rhodes summarized the proposal, noting that the new business would be similar to existing establishments in the wharf district. However, it’s important to highlight that earlier exemptions were made to incentivize investors to repurpose older buildings, including the Coca-Cola plant. These exemptions, dating back to 2009, were granted to accommodate building footprints that couldn’t provide on-site parking. Rhodes emphasized that all potential uses of the property are exempt from providing off-street parking.
Despite the exemptions, concerns about parking were raised by residents living in the neighborhood surrounding the old building. Additionally, there were worries about the potential for intoxicated drivers in a residential area. During the public comment portion of the hearing, Zach Lewis expressed his support for the project but voiced concerns about the idea of a “tasting room,” which he believed was just a fancy term for a bar. Lewis feared that intoxicated customers leaving parked cars on residential streets could pose a risk to children in the neighborhood.
Schoeb reassured Lewis and the commission that he shared their concern about parking. He revealed that he was in talks with the owners of two properties to either purchase or lease parking spaces from them. Commission member Adam Campbell suggested that the city could explore ways to protect residential parking in the neighborhood. Campbell acknowledged the immense potential of this venture for the city and urged the commitment to that vision to be reflected in the zoning package. He also hinted at potential improvements to the intersection of Sunnyside and New Streets, which currently empty onto N. Augusta on different sides of the stoplight at Churchville Avenue.
Schoeb provided further details about the logistics of the brewery and tasting room. There would be no on-street loading or unloading, and a small box truck would park in the alley beside the southern side of the building. Schoeb proposed that employees would park within the building, if permitted. Once the tasting room opens, customers would enter through one of the side alleys, offering a safer entrance option.
Schoeb took pride in pointing out that everything used in the brewing process is all-natural, as this is a farm brewery. Water conservation is a priority, with all grains being collected in totes and given to farmers instead of being wasted. Schoeb emphasized that the brewery’s water consumption is significantly lower than the national average, ensuring a more sustainable operation.
In conclusion, the once-neglected Coca-Cola plant on N. Augusta Street is on the brink of transformation. With the potential rezoning and the establishment of a microbrewery and tasting room, the building will once again find purpose and bring economic opportunities to the city. The concerns of residents regarding parking and safety have not gone unnoticed, and efforts are being made to address them. This project represents a chance for the city to flourish while preserving its historic character and promoting sustainable practices. With careful planning and collaboration, Staunton may witness the rebirth of a forgotten gem, turning rain into the magic of opportunity.
Highlighting Historical Significance and the Concerns of the Community: A Refreshing Perspective on the Coke Factory
When a historic building sits idle, it becomes a topic of debate for any community. Such is the case with the Coca-Cola factory in Staunton. Members of the public recently gathered to discuss whether rezoning this iconic structure was a wise decision or a potential threat to the neighborhood. The arguments presented on both sides shed light on the advantages of repurposing a historic building and the potential drawbacks, such as increased traffic and the loss of another historically Black neighborhood.
Constance Birch, one of the attendees at the meeting, voiced her concerns regarding the impact on traffic in the area. She believed that the building’s location would attract more people, generating a surge in downtown traffic. On the other hand, Karen Lynn Johnston, who conducts walking tours of the area, spoke in favor of the rezoning, emphasizing the importance of preserving the building’s heritage. She expressed her disappointment at seeing such a grand structure left unused, as tourists frequently inquire about its history during her tours.
Caroline Book, a resident who moved to the community in 2005, spoke passionately about the vibrant atmosphere downtown once possessed. She believed that the Coca-Cola building played a crucial role in creating a sense of life and energy, ultimately attracting more people to the community. A local realtor echoed Book’s sentiments, highlighting how potential buyers are always drawn to the building’s grand mosaic in the front. They argued that the building’s unique space perfectly suited the purpose at hand.
Cassie Ivy, with a background in tourism, emphasized the importance of walkable cities for tourists and their desire for accessibility. She argued that repurposing the Coca-Cola factory would be a step towards meeting this demand. Cleveland Morris, a supporter of the project, shared his experience working at the Staunton Public Library and how visitors often view the unused building as a sign of decay. He emphasized the beauty of the mosaic art adorning the building’s front, applauding Carter Green’s ideas for a wall illustrating the neighborhood’s history.
While some community members advocated for the project, others expressed reservations. Christie Craig feared that the concerns of long-standing community members might be disregarded in favor of those with deeper pockets. She raised questions about equal protection for all citizens and the potential violation of zoning regulations. Clinton Davis, whose family has deep roots in the community, voiced his concerns about preserving the historic neighborhood and the impact that another business would have on its legacy.
In contrast, Renee Clark, a long-time resident of the Sunnyside neighborhood, supported the project. She highlighted the overwhelming number of people who attended an open house tour of the building and how parking was not an issue during that time. Preston Carter, another Sunnyside resident, shared his experiences of the negative effects of the Coca-Cola factory’s emissions on the neighborhood’s health, advocating for a new environmentally friendly business.
The discussion surrounding the rezoning of the Coca-Cola factory is clearly multifaceted, with various perspectives reflecting historical significance, community concerns, and the need for responsible development. As the decision-making process continues, it is essential to consider all viewpoints to ensure that the final outcome benefits the entire community while preserving the rich history that defines Staunton.
Title: A Strategic Transformation for the Sunnyside Neighborhood
Introduction
In a neighborhood that has been overlooked for far too long, the proposed rezoning of the old Coke plant in Staunton has sparked both excitement and concern among local residents. While the project promises potential benefits such as job creation and revitalization, there are valid worries regarding parking, water quality, and historical preservation. In this blog post, we will delve into these issues and explore the different perspectives voiced during the planning commission meeting.
Addressing Environmental Concerns
One of the primary concerns raised by residents was the presence of old tanks left behind by the Coca-Cola company. Preston Carter, a local homeowner, expressed his worries about their potential impact, urging Schoeb (the developer) to address the issue promptly. Schoeb responded to Carter’s concerns by stating that the tanks had been diligently remediated to ensure safety. Furthermore, he promised to remediate the entire building for asbestos, displaying his commitment to environmental preservation.
Water Quality and Historical Preservation
Ellen Teigert, a concerned citizen, voiced her worries regarding water quality in the neighborhood. Water quality is a crucial matter that needs to be thoroughly addressed to ensure the well-being of the community. Teigert proposed that if any issues arose due to the project, a system should be in place to handle them effectively. It is vital for the developer to prioritize the community’s health and find ways to mitigate potential negative effects on water quality.
Rachel Watts, a long-time resident of Sunnyside, spoke in favor of the rezoning and emphasized the potential benefits it could bring to the community. She highlighted the small staff requirements of a brewing operation, debunking misconceptions about traffic congestion. Furthermore, she pointed out the ample available parking spaces in the area, including the diagonal parking on N. Augusta Street.
Celebrating History and Creating a Sense of Community
Schoeb, a history major himself, expressed his intentions to honor the neighborhood’s rich history through the design of the new brewery. He envisioned creating a “wall of history,” allowing passersby to peer into the two outside windows and connect with the community’s past. This thoughtful gesture reveals Schoeb’s commitment to preserving the cultural heritage of Sunnyside.
Navigating Parking Challenges
Parking concerns were raised by several residents, particularly with an increase in traffic anticipated due to the rezoning. Schoeb acknowledged this issue and pledged to provide parking advice on the project’s website. By informing visitors about the best places to park and directing them towards off-site parking options, Schoeb aims to alleviate any future parking challenges. Such proactive measures will help maintain a harmonious balance between the business and the residents’ parking needs.
Moving Forward
Following a comprehensive discussion, the planning commission unanimously recommended approval of the rezoning. Rodney Rhodes, who accurately characterized the proposal as more than just spot-zoning, highlighted the mixture of zoning types existing in the area. The commission chair, Judith Wiegand, reassured the community that drainage concerns will be thoroughly addressed during the process.
Conclusion
Staunton’s Coke plant rezoning effort is beginning to gather momentum, with the planning commission fully supporting the proposed changes. Although concerns regarding parking, water quality, and historical preservation were raised, it is evident that community members and the developer share a common goal of creating a thriving, responsible, and inclusive Sunnyside neighborhood. As the rezoning moves towards City Council review in October, it is vital that all stakeholders continue to engage in constructive dialogue to ensure the best possible outcome for everyone involved.