Surprise Find: Rare $40k Wine Spotted at Costco
When shopping for alcohol at Costco, most people’s eyes are usually peeled for deals on things like single malt scotch or Japanese whisky. So, when you unexpectedly spot a coveted wine with a $40k price tag, you’re going to have some questions — the first being how it might pair with your food court hot dog or $5 rotisserie chicken. That’s exactly what happened when shoppers came across a six pack of the Domaine de la Romanée-Conti 2009 Collection at a Costco location in San Francisco listed for $39,999.99 in 2022, and again in 2024 for a pack of four bottles of the 2014 vintage.
Hailing from Burgundy, the Domaine de la Romanée-Conti 2014 Collection has the distinguished classification of Burgundy Grand Cru. These are known for being the most expensive wines sold at auctions, with an average price tag of $20k per bottle — which makes Costco’s listing quite the steal. Popular for its intricate flavors, the Romanée-Conti label dates back to 1232. Located in the center of Burgundy, the vineyard’s soil is packed with limestone and clay, which give all of its wines a distinctive terroir that only grows more and more elegant with time. While perhaps better served with a sirloin or an epoisses cheese than anything you’ll find at the Costco food court, the better question here is not what to eat this wine with but how do wines of this caliber end up at Costco in the first place?
Read more: 13 Liquors Your Home Bar Should Have
With roughly $2 billion in wine sales annually, Costco is one of the largest wine retailers on the globe, so it’s no surprise that its team of wine buyers is composed of those considered to be some of the most influential on the globe, too. In turn, the wholesaler’s chief wine buyer — be it the current Annette Alvarez-Peters or her predecessor, David Andrew — are, by industry accounts, the most powerful in the business. But Costco’s overall approach to selling wine differs to that of other wine retailers in the US.
Rather than stocking up on thousands of different varieties, Costco’s wine team only stocks about 100 to 120 wines at a time. That selection rolls in and out, with a wide variety of origins and prices — but only because it has the connections to be able to do so. In addition to wines sourced from prestigious regions, Costco’s private label Kirkland brand has an outstanding reputation for selling great wines from noteworthy wine makers at unbeatable prices.
While the selection at Costco might be smaller than at a supermarket, every wine is chosen to deliver the consistent quality and value that customers expect. Most of what you find is based on locality and regional preference, but you never know when you’ll find something unexpected like the Romanée-Conti. The catch is, though, that things are always coming and going. So if you see something you like, you better get it while you can.
Read the original article on Tasting Table.
Gelson’s Launches Exclusive Summer Beer: Sip & Shop Experience
The Gelson’s Markets chain is getting into the craft beer business as it partners with a local brewery for a new summer brew. But don’t expect to buy a six pack at Gelson’s to enjoy at home later, because you’ll have to drink this new beer right at the grocery store.
The high-end market is now pouring Gelson’s Summer Blonde Ale at the chain’s wine bars, where customers can sit down and sip on wine and beers and order food from the bartender inside the store. The beer is a result of the store’s collaboration with El Segundo Brewing Company, which created the ale that is described by Gelson’s as having subtle floral and herbal spice notes and good balance between maltiness and bitterness.
“It’s got a touch of sweetness, it’s very balanced and it will definitely please your typical non-IPA drinker. It’s just a very easy drinking summer Blonde Ale,” said Ray Brych, category manager of wine, beer and spirits at Gelson’s.
While the wine bars pour beers that are carried at the store, this is the first time the chain has collaborated with a brewery to create its own beer, which is only poured on tap. So, yes, if you buy it at the store you have to drink it at the store. But people can also get a taste of the same beer at El Segundo Brewing, where Brych said it is being poured under a different name; the Ballpark Blonde.
“They don’t can it or bottle it, they only have it on tap and it’s one of the best sellers in their tap room,” Brych said. “We were looking for something that wasn’t everywhere so it would be unique and exclusive to us,” he added.
The brewery made about 50 kegs of beer for Gelson’s. But the collaboration could continue for a while.
“We would maybe like to do different flavor as we get into the fall, maybe an IPA, a Red Lager or something like that. We maybe even branch out and explore a little bit with some other local breweries,” Brych said.
The wine bars are located at Gelson’s across Southern California, including stores in Calabasas, Century City, Dana Point, Hollywood, Irvine, Long Beach and several other locations.
Islay’s Unique Twist: The Distillery Crafting Exceptional Rum Amidst Peated Scotch Tradition
With its whitewashed walls against a backdrop of blue sky, you might mistake this for Cuba, not… Islay, Scotland
Back in May I visited Islay for a press event and was surprised to discover a distillery that I’d never heard of. The small batch distillery in an old lemonade factory was dwarfed by its neighbors; the four-story Port Ellen Maltings and the reborn Port Ellen distillery. Given that I was in Islay, renowned as the heartland of peated single malt scotch whisky, I was even more intrigued to find out that this distillery produced rum.
After a tour of the Port Ellen Maltings myself and the small press group I was with found ourselves trapped by the traditional British spring weather—pouring rain. Next door was a small art deco building that shared the distinctive white facade and black naming of other Islay distilleries. Later I found out it used to be a lemonade factory. At the time I was more surprised by the realization that the traditional giant black lettering on the side of the building proudly proclaimed “Islay Rum.”
Maybe there was a bit of an ulterior motive displayed by our savior when he ushered a pack of press visitors out of the rain and into his small but perfectly formed rum distillery. It quickly became clear however that Ben Inglis, Distillery Manager of Islay’s first—and currently only—rum distillery, is truly passionate about his venture. His enthusiasm was infectious, and the brief introduction piqued my interest. So I reached out to find out more about the curious venture of creating rum in a place internally renowned for its scotch.
The Islay Rum company produces white, dark, and barrel-aged rums with a distinctive Islay twist.
Since the 1920s, Islay has been renowned for its smoky whisky. The iconic character even allowed Islay distilleries to convince some prohibition officials that the whisky had to be medicinal. The implication being why would you drink it for pleasure—those officials were clearly not Islay fans. While the flavor may be divisive, the reality is that those iconic characteristics have made Islay whisky an international brand in its own right. So I started with the obvious questions: why on earth would you choose to make rum in Islay?
Of course, the world would be a boring place if we all liked the same thing. So it’s unsurprising to hear Islay local Ben explain that while he was intrigued by the idea of whisky, it was rum that won his pallet.
“I started out my drinking career with rum, drawn like many others at an adolescent age to the sweet mixers. But I grew up in Port Charlotte and Bruichladdich and when I was young we would scramble over the old whisky casks and peek in windows to see what was going on,” Ben explained to me over email. “Distilleries are noisy, smelly and generally intriguing places so I think my interest in the industry started from a young age. Even if I didn’t want to drink the whisky itself, the way it was made was fascinating to me.
“Fast forward to my early 20s and I was getting more into different aged and unaged pure rums, I couldn’t get enough of how vast the category was and how much location, still type, raw materials and personal preference played a part in the end spirit. This paired with a natural curiosity of how distilleries worked led me to wonder what a rum from Islay would be like. It was then I decided to really put effort into opening Islay’s first rum distillery.”
Fast forward to today and Inglis has created something that is uniquely Islay and rum. Their small batch white and dark rum as well as the recent addition of aged rum have all been well awarded at various international awards. Their edition that stood out to me the most was the Peat Spiced Rum; a smoky dark rum aged in cask previously used for peated whisky, which is designed to be a “true reflection of its Islay roots.”
The essential trio of copper stills: the wash still, low wines charge, and high wines charge
As well as the size difference between the Islay Rum distillery and the other whisky distilleries on the small Scottish island, there are some fundamental differences between whisky and rum.
The base process is the same; you ferment something then distill the result to produce a higher proof spirit. With whisky it’s usually a type of malted grain that is fermented; barley, rye, etc. that is dependent on the type of whisky being produced. For rum the source has to be sugar cane and Inglis explains their choice of sugar is dictated by their location: “by legislation it has to be either fresh cane juice, cane syrup or molasses. As we can’t grow our own cane in Scotland (yet!) we opt to use molasses as it travels the best coming from its respective countries.”
Inglis’s team creates variation in the eventual product through changes in wash, fermentation period and yeast. They are also experimenting with cask aged rums.
“I’m really looking forward to seeing the evolution of our aged rums,” Inglis explains when I ask which of his projects he is most excited about. “We have just released our first aged rum, which is only one year old and it’s been received very well, so I’m excited to see how our other, even older rums will turn out.”
Like any passionate innovator there is always something else. “I also love playing around with yeast and long ferments too, so I’m keen to get our second batch of our Uine Mhor out.” Sadly the ultra small batch Uine Mhor is out of stock at the moment, but is created using longer fermentation and different yeast and bacteria for an especially complex result.
For drinkers, it can be daunting to experiment with new drinks, especially with the cost of going out already. So I asked Inglis whether he had any tips for new rum drinkers, but actually, he explained that a bar with knowledgeable staff can be the key, “being able to sit and try different rums without having to commit to buying a whole bottle is a fantastic way to figure out what style you like.”
Full-strength straight spirit can be intimidating for drinkers too, and sometimes you just want something a bit different. My personal favorite is an Old Fashioned, which can be made with rum too, but I asked Inglis what he would recommend. “One of the first cocktails I make with a new rum is the daiquiri. It’s simple, short, and strong. I feel it’s one of the best cocktails to really showcase the rum going into it.”
For a few years now, rum has been whispered as the next big thing. As a market analyst, amongst other things, I couldn’t help but ask Inglis about his opinion on the rum market as a whole.
“I think the rise of rum has been years in the making. It’s not been the overnight boom the same way gin seemed to take off, and that is absolutely fine by me,” Inglis said, his response feeling quietly confident in the industry, and in turn his product. “To quote Lao Tzu ‘the flame that burns twice as bright burns half as long.’”
Then we get to the secondary market, which is always a double-edged sword for small producers and drinkers alike. “As for the secondary market—I have mixed feelings about that myself.”
His response is by no means a surprise. The secondary rum market is not the behemoth that single malt whisky has become, but there are still enthusiastic collectors and multiple specialist auctions. “On one hand it can help people to get interested in a spirit and become excited about rum as a category. At the same time, in my mind, rum is for drinking and enjoying, not sitting in a drawer never to be opened. It can also really inflate the prices of bottles.”
Within the larger whisky industry, there are producers who benefit from the secondary market as it can help drive premiumisation within the primary market. That whole market shift and growth can create the space for new producers to set up and to improve margins. I can also see that for those same small producers, where margins are tight and they’ve worked hard to keep costs down for drinkers, it can be incredibly frustrating to see other people profiting from a product you worked so hard over.
Love it or hate it, the secondary market is unlikely to disappear. The best thing new producers can do is continue producing the best products they can and getting them in front of the right people.
The Islay Rum company produces white, dark and barrel aged rums with a distinctive Islay twist. If you’re a fan of Islay whisky definitely check out the barrel aged option. If you’re more of a mojito fan then make sure you explore the more traditional options for an Islay twist on your classic favorite.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
How Climate Change is Impacting Your Favorite Rosé: Beat the Heat with These Insights
“`html
Future concept, two friends having picnic in safety suits on polluted field
Summers are heating up. Currently, New Yorkers like me are hiding inside the confines of dark, air-conditioned rooms waiting for the invisible dome of trapped hot ocean air to deflate or release. Bees are searching for water. Plants are wilting. Even the chipmunks have taken a break from digging holes along the house foundation to hide in shady thicket. It’s during moments like this that a slew of wine articles suggest “beating the heat with…” insert wine of choice from bubbles, crisp whites, to rosé and chillable reds. The irony of drinking cold wine to combat a sweltering summer night is not lost on me.
Cold champagne bottle in ice bucket and two glasses of champagne on the deck by the swimming pool
Ancient vineyards unearthed by archaeologists prove Romans grew grapes in Britain during a warmer climate cycle. During the Little Ice Age from roughly 1300 to 1850, temperatures plummeted, turning England’s climate hostile to viticulture. Today, English wines shine anew, producers benefitting from human-induced climate change. While viticulture surges at new latitudes, many of the world’s longstanding vineyards face existential threat. Tools to manage and adapt exist but may not be enough to save the icons of fine wine.
“`
Climate change, considered long-term shifts in temperatures and weather patterns, harms viticulture in several ways. In traditionally arid regions like California and Spain, and increasingly Washington State, Oregon, and even Bordeaux, fires burn through vineyards, threaten lives and structures, and leave nearby fruit, otherwise unaffected, tainted with smoke. Companies are working on technologies to remove smoky aromas and harsh mouthfeel from wine, like membrane filtration, but a one-stop affordable solution remains elusive.
cluster of green wine grapes hanging in vine tree branch of withered vineyard, in winter or autumn season, in Castile, Spain, Europe
Drought, a mix of reduced rainfall and annual snowpack, worsened by faster evaporation from higher temperatures, dries up rivers, lakes, and reservoirs used for irrigation and winery operations. When rain finally falls, it runs off cement-like soil instead of penetrating deep to root systems.
In prior summers, Europe’s rivers, from the Loire, Rhine, to Danube, have shrunk to alarming levels. The drought triggered a change in long-standing laws prohibiting irrigation. Recently, the appellations of Pessac-Léognan, Pomerol and Saint-Emilion in Bordeaux received permission to irrigate after heatwaves and low rainfall threatened vines with hydric stress.
Nantes city between the branches of the Loire river aerial view in Loire-Atlantique region in France
Heat waves, typically defined as dayslong temperatures above 95°F, halt grape development as vines shutter to preserve water resources. Even abnormal heat takes a toll on wine quality. Warm conditions early in the season accelerate grape development. Faster ripening pushes up harvest dates from late summer or fall when weather is cooler, to the hottest part of the season, which causes potential alcohol to rise, acidity to fall, and flavors to diminish in complexity.
Of course, wine regions aren’t ready to give up. Researchers have made strides in water conservation. Improvements in soil moisture monitoring managed with computers and phone apps, coupled with improved irrigation techniques like drip and deficit, help wineries save resources by precision targeting water usage. Converting older suitable vineyards to dry farming can save water while increasing wine quality as yields falls while fruit flavors concentrate. A rootstock called “M,” developed in Italy for resistance to water and heat stress, has shown good results during this summer’s heat waves.
Aerial view of a solar farm in the countryside. Environment and green energy concept.
To manage intense, direct sunlight which burns grapes, Australians developed a chemical sunscreen to spray on clusters. Other techniques for shielding grapes, especially thinner-skinned varieties like Pinot Noir, include hanging shade cloth in smaller vineyards, and focusing on canopy management to ensure leaf cover for dappled light, in larger ones.
Scorching heat isn’t the only consequence of climate change. Many winemakers cite intense, unpredictable weather as their main concern. Supercharged rainstorms, especially around harvest, frost, and hail, especially in regions previously unaffected by these occurrences, catch growers off guard with little chance to protect fruit against damage. Increased humidity invites new pests and diseases into the vineyard.
Managing climate change with technology, adapting by planting more heat resilient grape varieties on new rootstocks, or moving vineyards further north and up mountains, offer solutions to deeper pocketed producers, in that order.
Farmer using smart farming technologies for higher efficiency in a vineyard
Smaller wineries can budget for smart phone apps warning of weather systems, or possibly hail nets or frost sprinklers, if such events become common enough to justify the expense.
Converting vineyards to heat- and drought-resistant varieties like Mourvèdre, or experimenting with hybrids, costs wineries in materials, labor, and time lost in harvest cycles. New world wineries with fewer rules on what they can grow, can switch grapes more readily, but wineries in Europe, beholden to appellation laws and reputations built over centuries, have less flexibility.
Buying and converting land to vineyards in cooler-climate latitudes and elevations, whether Champagne producers in England or Germans in Norway, requires significant financial resources and is a solution accessible to very few.
Unfortunately, several wine regions sit on the precipice of an identity crisis. Climate is a large piece of the terroir puzzle, and wines reliant on delicacy, freshness, even lower alcohol levels for typicity, like Riesling in Germany’s Mosel Valley and Pinot Noir from Burgundy, are challenged to maintain the historical profile that made them famous and valuable.
Burgundy is a historical region in east-central France. It’s famous for its Burgundy wines as well … [+] as pinot noirs and Chardonnay, Chablis and Beaujolais.
Is Burgundy still Burgundy if grapes ripen into 15% alcohol fruit bombs that taste more like California than France? Will distributors and customers remain loyal, or will Pinot Noir lovers in search of the holy grail of freshness and finesse pivot to wines from Canada, Tasmania, even Hokkaido, instead?
While some regions contend with a recalibration of typicity, others face existential threat. If fine wine viticulture is no longer possible in the hottest, driest regions of the world, some wineries may convert crops to table wine, table grapes, or abandon viticulture altogether, especially if governments hit a crisis point and force the prioritization of resources like water and labor for food production over wine.
Of course, worst case scenarios are just that. The wine industry is working hard to innovate and adapt. What does seem inevitable is that in one lifetime, cartographers will stay busy redrawing a shifting and shrinking map of the world’s fine wine regions.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Introducing DuBlasé: The Black-Owned Whiskey Brand Championing Philanthropy
“`html
DuBlasé is a premium, award-winning whiskey brand founded by African American philanthropist Darrin Eakins.
Launched in the summer of 2021 in Jacksonville, Florida, DuBlasé is a premium, award-winning whiskey brand that speaks to the growing diverse spirits market, striving to expand to new markets across the United States while benefitting the African American communities.
As we celebrate Juneteenth across the country, DuBlasé Whiskey founder and CEO Darrin Eakins is quickly becoming a rising star in the spirits industry, embodying entrepreneurship, leadership, and philanthropy.
Throughout his career, Eakins has earned several awards, including Top 40 Under 40 by Florida A&M University (2023) and Top 20 Under 40 by the Florida Black Expo (2021). He serves as a board director in several organizations and has been recognized by the Jim Moran Institute for Global Entrepreneurship, Hightower Emerging Leader Fellowship, and Leadership Jacksonville Inc.
“`
Eakins was initially introduced to whiskey by an uncle at a family tasting. In developing DuBlasé, he has launched a whiskey brand that caters to fans of the growing flavored whiskey category. DuBlasé offers two signature recipes made with all natural ingredients, offering hints of vanilla and spices which fit perfectly in a variety of cocktails.
“African Americans have always been part of the spirits industry, dating back even past the era of Nathan Green, commonly known as Uncle Nearest,” says Eakins. “It’s the idea of ownership that has catapulted the conversation into the mainstream. African Americans are 12% of global consumers, 7.8% of the labor force, but only 2% are at the executive level, according to Pronghorn.co.”
Young entrepreneur Darrin Eakins is the founder and CEO of DuBlasé Whiskey and a dedicated philanthropist.
Eakins suggest that the reason more African Americans are entering the spirits industry is the need for equality. “As the owner of DuBlasé Whiskey, representation matters to me. And it is a pleasure to have a seat at the table with other amazing brands out there doing great works in the industry,” he says.
“Our award-winning brand is sold in national retailers such as Total Wine, Sam’s Club, and ABC. Customers can also purchase DuBlasé online in 32 states. But that only scratches the surface of our legacy. There is much more to who we are and what we are,” says Eakins, a firm believer that the brand he created is not only a spirit that brings together loved ones in celebration over a toast, but also a product that will contribute to philanthropic causes.
A portion of annual sales of the whiskey is donated to the DuBlasé Foundation, a 501c3 foundation chaired by Eakins which focuses on empowering minority youth for a brighter future in science, technology, engineering, arts and mathematics by providing resources and academic enrichment to students in underserved communities.
“We are humbled by the growth and success that we have reached over the last three years. But the sky is the limit. We have already engaged in talks with potential distributors in states nationwide, looking to bring DuBlasé Whiskey into their market. We want to impact the number of executives in this socially and culturally popular industry which generates over 400 billion dollars annually. We want to focus on expansion and giving back.”
Thanks to its vanilla and spice flavor profile, DuBlasé Whiskey lends itself to a wide variety of cocktail recipes.
The brand has also partnered with national and local organizations such as National Multiple Sclerosis Society, Nemours Children’s Hospital, Florida A&M University, Cultural Council of Greater Jacksonville, Museum of Contemporary Arts, Big Brother Big Sisters, K9s for Warriors, Children’s Home Society of Florida, Jacksonville Humane Society, The Cummer Museum and the United Negro College Fund to support various initiatives.
Eakins looks to continue DuBlasé Whiskey’s efforts, leading the charge in building a stronger community with a unified vision, one toast at a time.
“It is important that DuBlasé leaves a legacy of good in the world. It’s after giving back that I find myself most fulfilled,” he says. “DuBlasé is about celebrating life’s special moments, and I am happy to celebrate all the great philanthropic initiatives in which we participate.”
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Ruskin Man Faces Theft Charges: Opens Stolen Beer, Prefers Jail Over Escape, Say Deputies
TAMPA, Fla. (WFLA) — A Ruskin man stated he would “rather just go to jail” than pay for beers he confessed to stealing from a gas station, the Polk County Sheriff’s Office wrote in a social media post.
Abrian Guerrera, 64, of Ruskin, was accused of leaving a Shell gas station with four 24-ounce cans of Modelo on Tuesday.
The clerk informed deputies that when he asked Guerrera where he got the beers, Guerrera replied, “from this store,” and admitted, “No, I did not pay for it… I stole it.”
Deputies mentioned that when the clerk offered to let the incident go if Guerrera paid for the beers, Guerrera refused. Guerrera was told to leave, but he reportedly opened a stolen beer and said, “I don’t want to leave, and I’d rather just go to jail.”
Guerrera told a deputy he was going to Orlando “and got thirsty, so he decided to steal some beer.” He was arrested and charged with retail theft.
Copyright 2024 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
For the latest news, weather, sports, and streaming video, head to WFLA.
DuBlasé: The Black-Owned Whiskey Championing Philanthropy
DuBlasé is a premium, award-winning whiskey brand founded by African American philanthropist Darrin Eakins.
Launched in the summer of 2021 in Jacksonville, Florida, DuBlasé is a premium, award-winning whiskey brand that speaks to the growing diverse spirits market, striving to expand to new markets across the United States while benefiting the African American communities.
As we celebrate Juneteenth across the country, DuBlasé Whiskey founder and CEO Darrin Eakins is quickly becoming a rising star in the spirits industry, embodying entrepreneurship, leadership, and philanthropy.
Throughout his career, Eakins has earned several awards, including Top 40 Under 40 by Florida A&M University (2023) and Top 20 Under 40 by the Florida Black Expo (2021). He serves as a board director in several organizations and has been recognized by the Jim Moran Institute for Global Entrepreneurship, Hightower Emerging Leader Fellowship, and Leadership Jacksonville Inc.
Eakins was initially introduced to whiskey by an uncle at a family tasting. In developing DuBlasé, he has launched a whiskey brand that caters to fans of the growing flavored whiskey category. DuBlasé offers two signature recipes made with all natural ingredients, offering hints of vanilla and spices which fit perfectly in a variety of cocktails.
“African Americans have always been part of the spirits industry, dating back even past the era of Nathan Green, commonly known as Uncle Nearest,” says Eakins. “It’s the idea of ownership that has catapulted the conversation into the mainstream. African Americans are 12% of global consumers, 7.8% of the labor force, but only 2% are at the executive level, according to Pronghorn.co.”
Young entrepreneur Darrin Eakins is the founder and CEO of DuBlasé Whiskey and a dedicated philanthropist.
Eakins suggests that the reason more African Americans are entering the spirits industry is the need for equality. “As the owner of DuBlasé Whiskey, representation matters to me. And it is a pleasure to have a seat at the table with other amazing brands out there doing great works in the industry,” he says.
“Our award-winning brand is sold in national retailers such as Total Wine, Sam’s Club, and ABC. Customers can also purchase DuBlasé online in 32 states. But that only scratches the surface of our legacy. There is much more to who we are and what we are,” says Eakins, a firm believer that the brand he created is not only a spirit that brings together loved ones in celebration over a toast, but also a product that will contribute to philanthropic causes.
A portion of annual sales of the whiskey is donated to the DuBlasé Foundation, a 501c3 foundation chaired by Eakins which focuses on empowering minority youth for a brighter future in science, technology, engineering, arts and mathematics by providing resources and academic enrichment to students in underserved communities.
“We are humbled by the growth and success that we have reached over the last three years. But the sky is the limit. We have already engaged in talks with potential distributors in states nationwide, looking to bring DuBlasé Whiskey into their market. We want to impact the number of executives in this socially and culturally popular industry which generates over 400 billion dollars annually. We want to focus on expansion and giving back.”
Thanks to its vanilla and spice flavor profile, DuBlasé Whiskey lends itself to a wide variety of cocktail recipes.
The brand has also partnered with national and local organizations such as National Multiple Sclerosis Society, Nemours Children’s Hospital, Florida A&M University, Cultural Council of Greater Jacksonville, Museum of Contemporary Arts, Big Brother Big Sisters, K9s for Warriors, Children’s Home Society of Florida, Jacksonville Humane Society, The Cummer Museum and the United Negro College Fund to support various initiatives.
Eakins looks to continue DuBlasé Whiskey’s efforts, leading the charge in building a stronger community with a unified vision, one toast at a time.
“It is important that DuBlasé leaves a legacy of good in the world. It’s after giving back that I find myself most fulfilled,” he says. “DuBlasé is about celebrating life’s special moments, and I am happy to celebrate all the great philanthropic initiatives in which we participate.”
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Uncorking History: The World’s Oldest Wine and Its Connection to a Cremated Roman Aristocrat
By Andrew Paul
Posted on Jun 18, 2024 3:19 PM EDT
Although wine dates back to the earliest human societies, actual samples from ancient cultures are rare to find. Thanks to a well-preserved tomb and a little luck, however, a team of archeologists and chemists from Spain’s University of Cordoba recently announced what they believe to be the oldest known wine ever discovered. At over 2,000-years-old, the vintage libation also contains a macabre additive—the skeletal remains of a Roman aristocrat.
Back in 2019, archeologists uncovered two glass funerary urns while excavating a six-person tomb from the first century CE near Carmona, Italy. Inside one of them, the cremated bones of a man named Senicio were immersed in a red-tinged liquid that researchers believed was wine.
[Related: Ancient, surprisingly well-preserved purple dye uncovered in Greece.]
Interring bones inside an urn with wine was a popular burial ritual among the Roman elite, but the custom was largely reserved for men due to societal prohibitions on women drinking alcohol. Just how rigidly women upheld this standard is likely up for debate, but when it came to a final resting place, Roman men were solely those receiving a boozy trip to the afterlife. Women—such as Hispana, who occupied the tomb’s other glass urn—were traditionally accompanied by jewels, perfumes, and fabrics like silk.
According to their paper published in Journal of Archeological Science Reports, the fact that any liquid remained inside the urn for over 2,000 years initially surprised researchers. But because the mausoleum remained fully intact and sealed for millennia, conditions barred the chance for evaporation, leaks, exposure to the elements, or even graverobbing. That said, it was possible the wine turned to vinegar long ago—if that were the case, the title of “oldest wine ever recovered” would still belong to a fourth century CE bottle currently stored in Germany’s Historical Museum of Pfalz.
With a taste test out of the question, the team conducted multiple analyses to determine traits like the liquid’s pH level and chemical composition. Researchers also focused on a set of compounds present in all wine known as polyphenols. Using a technique called high-performance liquid chromatography-mass spectrometry, the team identified extremely low amounts of seven polyphenols also present in the surrounding region’s Montilla-Moriles, Jerez, and Sanlúcar wines.
Organic chemists noted that the lack of one polyphenol called syringic acid, as well as with the liquid’s mineral salt composition, indicate Senicio’s remains were soaked in white wine. While some degradation over time was inevitable, the team are still confident the wine is now officially the oldest ever found in its original liquid state. And if anything deserves a toast it’s a new archeological world record.
Brotherly Bond: Travis and Jason Kelce Share a Beer Together
Travis and Jason Kelce.
One is Taylor Swift’s boyfriend, the other is a popular podcaster.
They also happen to be quite good at football.
But now they can add beer barons to their LinkedIn profiles, because the brothers just bought an ownership stake in Ohio-based Garage Beer.
They’re certainly not the first athletes to get into the alcohol game. In fact, they may be the only celebrities not currently repping a tequila. But the Garage Beer brand seems to better fit their personalities. The small batch light beer was founded in their home state — Jason and Travis both played college football at Cincinnati — and has been growing rapidly across the country.
The brand makes two beers: Classic, described as a small batch light lager and “beer flavored beer,” and Lime, which carries the tagline, “It’s exotic.”
The marketing further leans into the name and often takes shots at craft beer’s obsession with IPAs. The website says: “No bitterness. Beer that tastes like beer. Definitely not an IPA.”
According to the partnership announcement, the Kelce brothers believe that beer should be fun, and they want to partner with a brand that embodies the spirit of a neighborhood feel, a light beer all will enjoy.
“People crave quality and simplicity, and Garage Beer nails both for me. We are light beer drinkers and Garage is the best light beer,” said Jason Kelce.
“It comes down to quality for me,” added Travis Kelce. “I think everyone knows I like to have a couple beers now and then, so being an owner of Garage Beer and heavily involved in making the best light beer is exciting, man! There is nothing better to bring people together than an ice-cold beer, and for Jason and me that is what beer is all about — friends, family and fun.”
Drinking a few beers does sound pretty fun right about now.
2024 IWSC: Discover the World’s Best American Whiskey
Sazerac 18 Year Old Rye takes home the top rating for American Whiskey
If it seems like every week there’s a new competition out there revealing its list of the best boozes on the planet…Well, there is. The lucrative enterprise has blossomed into a full-fledged cottage industry. And consumers, thirsty for more knowledge on how to direct their spending, are forever eager for the guidance that this industry promises to provide.
But for the folks at the International Wine & Spirits Competition, this isn’t any sort of novel utility. IWSC has been judging its namesake liquids since 1969. That makes them among the oldest such organizations on earth. Every year its prestigious panel of judges convene in London, and the trade eagerly awaits its anointments.
Now the 2024 results are in. The trusted pros of IWSC have tasted through thousands of spirits—hailing from over 90 countries across the globe—to reveal the top rated tipples currently on shelves. Today we take a look at the highest-rated American whiskey from these evaluations: out of a possible 100 points, Sazerac Rye 18-Year-Old recorded an astounding 98.
What makes this supremely allocated spirit so special? Well, it comes from Buffalo Trace, which might be the most awarded distillery on earth. However, those accolades are typically amassed by its bourbon labels; EH Taylor, George T. Stagg, WL Weller, Pappy Van Winkle, and Eagle Rare, to name a few recent examples.
Sometimes overlooked is this 18-year-old rye, which has been a pillar of the venerated Buffalo Trace Antique Collection since its inception in 2000. It enjoyed a brief moment of glory back in 2005 when a prominent spirits publication dubbed it the “Whiskey of the Year.” Shortly thereafter, the distillery emptied this prized stock into steel tanks to preserve it and—between 2006 through 2015—this was the juice that entered glass each year.
Fresh-from-the-barrel Sazerac 18 returned to the collection in 2016 and has taken some time to win over connoisseurs. By many standards, the first standout release from the 2.0 era didn’t emerge until 2022; a spry juice driven by clove and anise aromatics and finishing poignantly with menthol and eucalyptus.
The tasting panel at IWSC, which included legendary malt maker Dr. Bill Lumsden, had this to say about the prize-winning liquid: “Juicy fruits, beautiful balance, and outstanding clarity of flavors. Oranges, leather, and toasted bread with a touch of cloves. The finish is classic and easy drinking, bottled at a good ABV.”
It’s true, the 90-proof bottling is an ideal delivery vehicle for this specific flavor profile. It amplifies the earthier elements of rye grain without drowning out its subtleties in a wash of heat. The only real drawback of this dram is how complicated it is to actually procure it. Despite the fact that it’s rarely accused of being the star of any annual BTAC release, it remains an ultra-aged whiskey from Buffalo Trace.
Translation: you’re never going to get it for anywhere near its listed retail price, which here ought to be around $125. The 2023 release is currently fetching upwards of $1580 per bottle on the secondary market.
We wish we could offer you some cost-cutting workaround. The best we can suggest, however, is to keep a careful lookout for this year’s edition of Sazerac 18 when it goes to market in November—aka “BTAC Season.” Perhaps by that time the majority of whiskey fans will be dreaming instead of Sazerac’s bourbon brethren. But you’ll know better than to sleep on a rye like this.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.