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Buffalo Trace Prohibition whiskey collection is one of its most expensive releases ever.
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Introducing Buffalo Trace’s Prohibition Collection: A Vintage Whiskey Experience
Buffalo Trace, the renowned producer of premium bourbons such as Pappy Van Winkle and Blanton’s, has long captured the admiration of whiskey enthusiasts. Known for their exceptional craftsmanship and attention to detail, it comes as no surprise that Buffalo Trace is now releasing a new collection that is making waves in the whiskey world.
The Prohibition Collection is an annual limited-edition ensemble of vintage labels, each one more exquisite than the last. But what sets this collection apart from others is not just its quality, but also its price tag. With a suggested retail price of $999.99, this collection is for those who truly value a remarkable whiskey-drinking experience.
Now, you may be thinking, “Why would anyone spend such a significant amount on a bottle of whiskey?” Well, the answer lies in the rich history and unparalleled taste that accompanies each bottle. For whiskey aficionados, the opportunity to own a piece of history is worth every penny.
Let’s delve into the details of what this remarkable collection has to offer. The inaugural Prohibition Collection includes five brands that have not been produced for decades: Old Stagg, Golden Wedding, Three Feathers, Walnut Hill, and George T. Stagg Spiritus Frumenti. Each bottle showcases the flavors and aromas that were deemed “medicinal” during the Prohibition era, a time when distilleries had to improvise to stay afloat.
The Old Stagg, with its 132.4 proof, offers an uncut and unfiltered experience. Its oaky, vanilla aroma invites you in, while its sweet and mellow taste reveals notes of leather and dark cherries. The finish is smooth, with hints of vanilla dancing on your palate. Originally created to honor former owner George T. Stagg and taking over as the distillery’s flagship brand, Old Stagg holds a special place in Buffalo Trace’s legacy.
Golden Wedding, a 107-proof rye whiskey, is a treasure from the past. Its nose carries the heavy scent of rye, with herbal undertones. As you take your first sip, the grainy essence and notes of dill pickle and rye transport you to a different time. The spicy, smoky finish with a hint of banana leaves a lasting impression. This brand dates back to 1869 and was produced by Schenley Distilling. Its journey took it from Pennsylvania to Canada, where it eventually ceased to exist.
Three Feathers, a 100-proof bottled-in-bond whiskey crafted by Buffalo Trace master blender Drew Mayville, is a true testament to the art of blending. Dating back to the early 19th century, Three Feathers was first known as a rye whiskey before evolving into a bonded and then blended whiskey. Presenting a vanilla and charred oak aroma, it surprises your taste buds with stone and light tropical fruit flavors. The finish brings out the smokiness, caramel, and a slight cocoa essence.
Walnut Hill, a 90-proof high-rye bourbon, offers a unique sensory experience. With its slightly citrus aroma and light corn and oak notes, it intrigues from the start. The flavors of sweet molasses, stone fruit, and vanilla unfold on your palate, leading to a satisfyingly smokey, woodsy finish. Bottled during Prohibition by the George T. Stagg Distillery and overseen by president Albert Blanton, Walnut Hill is a historical gem.
Last but not least, the George T. Stagg Distillery Spiritus Frumenti holds a special place in this collection, honoring the medicinal whiskey produced during Prohibition. With a robust 110-proof, this wheated bourbon carries a caramelized brown sugar aroma. Its fruity yet floral taste, accompanied by notes of cherry and oak, captivates the senses. The finish leaves a delightful combination of vanilla, wheat, and citrus.
The opportunity to acquire this extraordinary collection will become available in October. The Prohibition Collection, nestled in a unique crate of five 375ml bottles inspired by Prohibition Era labels, is a testament to Buffalo Trace’s dedication to preserving history and creating remarkable whiskey experiences.
Whether you are a seasoned whiskey connoisseur or someone intrigued by the allure of the Prohibition era, this collection promises to transport you to a time long gone. As each bottle tells its own story, you can savor the flavors and aromas of a past era, all encapsulated in the craftsmanship and artistry of Buffalo Trace.
So, if you’re willing to indulge in a one-of-a-kind whiskey experience, mark your calendars and prepare to join Buffalo Trace in their journey through time and taste. The Prohibition Collection awaits, ready to captivate and redefine the way you enjoy whiskey.
A billionaire who possesses an amount of wine that cannot be consumed in a lifetime is planning to sell 25,000 bottles valued at $50 million.
Auctioning Off an Unparalleled Wine Collection: Pierre Chen’s Staggering Offer
In a move that has the wine world buzzing with excitement, Taiwanese billionaire Pierre Chen has announced the auctioning of his extensive wine collection. Considered to be the largest and most expensive wine collection ever to be offered at auction, this remarkable sale is estimated to fetch up to $50 million.
Sotheby’s, the renowned auction house organizing the sale, has expressed awe at the sheer volume and range of Chen’s collection. George Lacey, Head of Sotheby’s Wine for Asia, describes Chen’s wine knowledge as the stuff of legend, placing him in a league of his own. The collection, amassed over four decades, is said to be staggering in both its size and diversity.
Although Sotheby’s refrains from disclosing the exact extent of Chen’s collection, a spokesperson has revealed that it amounts to well over a hundred thousand bottles. This auction represents only a fraction of his holdings, implying that the Taiwanese billionaire has amassed an extraordinary assortment of wines.
Chen’s journey as a wine collector began in the 1970s when he started acquiring wines from Bordeaux. However, his passion later expanded to include the lesser-known wines from the Burgundy region. It is the latter that are expected to steal the show at the auction, with rare vintages from the prestigious La Tâche vineyard, particularly coveted. Two “methuselahs” (six-liter bottles) from 1985 are valued at a staggering $120,000 to $190,000 each. Another 1999 vintage from the same vineyard is estimated to fetch $100,000 to $130,000, while a 1971 three-liter “jeroboam” (double magnum) holds an astounding value of $110,000 to $140,000.
Among the remarkable wines on offer, a 1982 Château Pétrus, described by Sotheby’s as a wine with “legendary status amongst wine collectors,” is anticipated to reach up to $65,000. The sale will also feature exceptional white burgundies and Champagnes from renowned houses such as Dom Pérignon and Krug, adding variety to an already outstanding collection.
The auction, known as “The Epicurean’s Atlas,” will be conducted over the course of a year, comprising five different sales, each with a focus on specific regions and types of wine. The first sale will take place in Hong Kong in November, followed by auctions in Paris, New York, and Beaune, Burgundy. Coincidentally, Chen will soon be opening his first restaurant, Le Restaurant Blanc, in Paris, which will exclusively serve wines from his collection. Chen himself will assume the role of chief sommelier, adding a personal touch to the dining experience.
Interestingly, the billionaire is not just a collector; he is also a vintner. In 2015, he acquired a parcel of land in the renowned Grand Cru Musigny vineyard, where he continues to produce his own wine. This reveals Chen’s commitment to the art of winemaking, adding another layer to his status as a wine connoisseur.
It is worth noting that this is not Chen’s first foray into the world of auctions. Just five years ago, he auctioned off a staggering $15 million worth of wine through Sotheby’s. In addition to his passion for wine, Chen is also an avid art collector, proudly owning works by famous artists such as Pablo Picasso, Gerhard Richter, and Francis Bacon.
As wine enthusiasts eagerly await the start of “The Epicurean’s Atlas,” Pierre Chen’s auction promises to redefine the limits of both quality and value in the wine world. With a collection of this magnitude, it’s no wonder that collectors and aficionados alike are prepared to pay astronomical sums for the chance to become custodians of these exceptional wines.
Sun King in downtown will be selling beer infused with Girl Scout cookies on Friday.
The Girl Scouts are venturing into uncharted territory with a new and exciting collaboration. Sun King, a popular brewery based in downtown Indianapolis, is set to release a limited-edition beer called Scout Badge inspired by the beloved Samoa cookies that have become a staple of Girl Scout cookie season.
In a social media announcement, Sun King revealed that Scout Badge is a rich and decadent porter brewed with dark malted barley. The beer promises to deliver a delightful combination of flavors, including luscious chocolate, gooey caramel, and a refreshing burst of tropical coconut. It’s a mouthwatering treat for beer enthusiasts and cookie lovers alike.
But what makes this collaboration even sweeter is the charitable aspect. Sun King has partnered with the Girl Scouts of Central Indiana, pledging to donate $1 to the organization for every four-pack of Scout Badge sold on Friday, September 29. This not only gives beer enthusiasts the chance to enjoy a unique brew but also allows them to contribute to a worthy cause in the process.
To make this delectable beer, Sun King incorporated a whopping 300 pounds of actual Samoa cookies into the brewing process. This infusion of cookie goodness adds an extra layer of authenticity to Scout Badge and ensures that every sip truly captures the essence of these iconic cookies.
For those who find themselves in downtown Indianapolis on Friday, September 29, be sure to head over to Sun King’s location to grab a four-pack of this limited-edition brew. Scout Badge is sure to sell out quickly, so make sure to get there early. Not only will you get to try a beer that embraces the flavors of everyone’s favorite Girl Scout cookies, but you’ll also be supporting the Girl Scouts of Central Indiana with your purchase. It’s a win-win situation.
As we bid farewell to the Three Carrots vegan restaurant in Fountain Square, it’s exciting to see new ventures like the Scout Badge beer popping up in the Indianapolis food and beverage scene. This innovative collaboration between Sun King and the Girl Scouts showcases the creativity and community spirit that make this city so vibrant.
So mark your calendars for Friday, September 29, and get ready to savor the delicious combination of beer and cookies. Scout Badge is not only a tasty indulgence but also a way to support the Girl Scouts and their mission of empowering young girls. It’s an opportunity to give back while enjoying a unique and flavorful experience.
If you want to learn more about Sun King’s Scout Badge beer or have any questions regarding dining and drinks in Indianapolis, feel free to reach out to dining and drinks reporter Bradley Hohulin. You can email him at bhohulin@gannett.com or follow him on Twitter @bradleyhohulin.
Don’t miss out on this exciting collaboration between Sun King Brewery and the Girl Scouts of Central Indiana. Come join us at Sun King’s downtown location on Friday, September 29, and let’s raise a glass to a beer that embraces the deliciousness of Girl Scout cookies while supporting a great cause. Cheers!
Pierre Chen’s extensive wine collection will go up for auction at Sotheby’s.
The wine world is abuzz with excitement as Pierre Chen, also known as Chen Tai-Min, the contemplative and knowledgeable chairman of Yageo based in Taiwan, prepares to sell a portion of his illustrious wine collection. Over the span of four decades, Chen has amassed a truly impressive assortment of wines that are revered for their quality and rarity. And now, in a series of five auctions taking place around the globe, wine enthusiasts will have the opportunity to acquire these extraordinary bottles of liquid history.
Beginning on November 24-25 in Hong Kong, the first auction will kickstart this extraordinary wine-selling journey. However, this is just the beginning of the adventure, as subsequent auctions will take place in various prestigious locations. In July of 2024, Paris will be the next host, followed by the wine city of Beaune in the same month. New York will join in the festivities in September 2024, and finally, the curtain will fall on this remarkable series of auctions with a grand finale in Hong Kong in November 2024.
What sets Chen’s collection apart is not only its remarkable scale but also the unparalleled quality and provenance of the wines within it. Many of these vintages are exceedingly rare, but what truly astounds wine connoisseurs is the foresight and discerning taste that Chen possessed to collect them in such abundance.
The collection is a veritable treasure trove inhabited by the crème de la crème of winemakers. From Romanée-Conti to Henri Jayer, Château Pétrus to La Tour, the list is seemingly endless, with each renowned winemaker represented by their finest offerings. Jéroboams are plentiful, but it is the unparalleled beauty of the larger formats, such as the Methuselahs and Imperials, that will undoubtedly leave oenophiles salivating in eager anticipation.
It is rare to witness such an extraordinary collection of wines come to auction. The sheer magnitude of the offerings and the impeccable reputation of each bottle have the wine world in awe. As wine enthusiasts and collectors prepare to partake in this once-in-a-lifetime opportunity, the world waits to see who will become the fortunate stewards of these remarkable bottles and the custodians of their remarkable stories.
The Drinking Myth You Need to Stop Believing: Don’t Drink Beer Before Liquor.
“Beer before liquor, never been sicker. Liquor before beer, you’re in the clear.” We’ve all heard this popular saying before. Anthony Bourdain even broke it on an episode of “No Reservations.” But is there any truth behind this age-old adage? Well, it turns out, probably not.
People have been trying to outsmart their metabolisms for generations, but how exactly does the body metabolize alcohol? When you start drinking, your liver starts producing enzymes to break down the alcohol. And guess what? The higher the alcohol by volume (ABV) you start with, the more enzymes your liver will produce right off the bat. So, “easing into the night” might actually be a bad idea.
Think of it like a fistfight. If you take a couple of really hard blows at the beginning, but the rest of the punches are softer, you can recover without too much trouble. However, if the punches just keep getting harder and harder, chances are you’re going down, and it’s going to hurt. It’s the same with your liver detoxifying your body.
However, this doesn’t mean the “beer before liquor” rule is valid. Some people metabolize alcohol faster than others due to various factors, such as body weight, tolerance, and genetics. It has less to do with whether they had a tequila shot before or after a beer.
Interestingly, the spirit itself doesn’t contribute to a hangover as much as the time it takes to consume it. For example, a shot of 40% ABV liquor takes about five seconds to down, but you can nurse a 5% beer for 40 minutes if you’re engaged in good conversation. That gives your liver nearly an hour to catch up and detoxify some of the alcohol from your bloodstream before your next drink. Amazing, right?
In fact, a Harvard study tested the idea of wine before beer and beer before wine on a group of adults aged 19 to 40. They also had a separate group drink either only wine or only beer until reaching a breathalyzer reading of 0.11%. Surprisingly, the study found “no correlation between hangover symptoms and whether subjects drank only wine, only beer, or switched between them in either order.” The most significant predictors of a hangover were how drunk the participants felt and whether they vomited after drinking.
Ultimately, binge drinking in any form is likely to make you feel terrible the next day. So, the real rule should probably just be to pace yourself and drink water throughout the night. Oh, and don’t forget to eat before you start drinking. If all else fails, you can always try a “Corpse Reviver,” a high-ABV cocktail designed to bring hungover warriors back to life. But let’s hope it doesn’t come to that.
So, next time you find yourself faced with the decision of beer or liquor first, remember that it’s more about how much you drink and how fast you drink it. Cheers!
In the aftermath of looting, Fine Wine & Good Spirits stores in Philly will be closing.
Title: Wine and Spirits Store Closures in Philadelphia: A Reflection on Employee Safety and Community Unity
Introduction:
In recent events, Philadelphia witnessed a series of looting incidents that affected various local businesses, including the Fine Wine & Good Spirits stores. The aftermath of these events led to the temporary closure of all state liquor stores in the area, prompting concerns over employee safety and the need to assess the extent of the damage caused. This blog post aims to shed light on the situation while highlighting the unity within the community that emerged amidst these challenging times.
The Unfortunate Circumstances:
On a fateful evening, a coordinated attack took place across Philadelphia, as groups of teenagers stormed into businesses, including the Fine Wine & Good Spirits stores. Indiscriminately grabbing merchandise, they swiftly filled plastic bags before fleeing the scene. This unprecedented wave of looting unfolded following a peaceful protest, unrelated to the criminal activities that transpired.
Prioritizing Employee Safety:
As a response to this wave of looting, the Pennsylvania Liquor Control Board made the decision to temporarily close around four dozen Fine Wine & Good Spirits stores in Philadelphia, along with another store in Cheltenham Plaza. The paramount concern in this challenging situation was ensuring the safety of the employees working in these establishments. While no staff members were harmed during the incidents, taking prompt action was necessary to evaluate the resulting damage and losses.
Assessing the Damage:
Closing the stores allowed a thorough assessment of the impact caused by the looting. Storefronts needed to be inspected, inventories checked, and the emotional well-being of the employees preserved. This necessary evaluation will enable the authorities to determine an appropriate reopening timeline, ensuring that the stores can resume operations as soon as possible.
Unity in the Community:
During these trying times, it is crucial to recognize the unity and support within the Philadelphia community. While acts of looting and vandalism may have cast a shadow over the city, it is important to remember that these incidents were not representative of the initial peaceful protest that aimed to address a separate issue. The community’s commitment to peaceful cooperation and justice should not be overshadowed by the actions of an isolated group.
Conclusion:
The temporary closure of the Fine Wine & Good Spirits stores in Philadelphia and the broader community, in response to the recent wave of looting, underscores the priority placed on employee safety and the assessment of damages. By standing together, Philadelphia can emerge stronger and show that acts of violence and vandalism will not undermine the unity and harmony that it strives to uphold. As the healing process continues, the affected businesses and the resilient community shall move forward, demonstrating their indomitable spirit and commitment to justice.
Firkenstein Craft Beer Festival is returning, coming back to life once again: Firkfest is alive!
In 2013, something magical happened at a local beer festival that caught the attention of Greg Nagel. As he stood in line, ready to taste a cask beer from a particular brewery, he couldn’t help but wonder why more events didn’t feature this traditional brewing method. The line for the cask beer was long, filled with eager beer enthusiasts, and it sparked an idea in Nagel’s mind. “One of the breweries had a cask beer, and there was a line of about 50 people, just to get a taste of it,” Nagel explained. “I thought maybe we should have an all-cask beer festival. I think there is a lot of magic that can happen with events that are niche and different from every other beer festival.”
And so, in 2014, Nagel launched his own beer festival, Firkfest. This festival focused on showcasing cask-conditioned beer or “real” ale offerings from local breweries. The concept was inspired by how beer is traditionally served in the U.K., where the beer is transferred into a cask after it finishes fermenting. Nagel explained that there are two kinds of casks: the 5.4-gallon pin and the firken, a 10-gallon vessel that became the inspiration for the festival’s name.
Cask-conditioned beer undergoes a secondary fermentation in the barrel, and because it isn’t filtered, it retains live residual yeast and flavors when served. This unique brewing process gives cask beers the ability to change over time, developing different flavors and aromas. “The thing with cask beers is that it changes over time. It can get more nuanced, it develops different flavors or aromas, and it seems to change day to day if you are drinking from the same cask,” said Nagel.
In 2020, Firkfest was set to return for its seventh year, but unfortunately, the pandemic forced the event’s cancellation. However, the festival is making a grand comeback this year as the Firkenstein Craft Beer Festival. Taking place on October 7th from 4 to 8 p.m. at Anaheim’s Center Street Promenade, this year’s festival combines Halloween and Oktoberfest, two of Nagel’s favorite reasons to celebrate. Although no longer exclusively a cask-only festival, Nagel assures that every beer at the event will be special. “About half the brewers are bringing cask beers, and the other half are bringing a mix, but every beer is made just for the event,” he explained. “So it is a one-time opportunity to get something from your favorite brewery that you have never had before and you will probably never have again.”
Not only does Firkfest provide a unique beer experience, but it also gives back to the community. In previous years, the festival has donated its proceeds to charity, and this year is no different. The event will benefit the Anaheim Fall Festival and Halloween Parade, which is celebrating its 100th year this October. Nagel expressed his gratitude towards the volunteers and talented individuals who make these community events possible. “This is my way of giving back to something my family and I enjoy every year,” he said.
Firkenstein will bring together more than 30 participating breweries, including popular names like Green Cheek, Bottle Logic Brewing, and Riip Beer Co. To add to the festive atmosphere, attendees are encouraged to come in Halloween costumes. Delicious food options will be available from vendors like Tacos El Gringo, Windsor Brown, and a chili pop-up called Chili Doug. And of course, no Oktoberfest celebration is complete without bratwurst. Hoffy, a local sausage brand, is generously donating 120 pounds of brats and frankfurters for the event, which will be smoked and served hot by Villains Brewery.
Tickets for Firkenstein are now on sale at firkfest.com. Don’t miss this opportunity to indulge in unique, specially brewed beers while supporting a beloved community event. See you there!
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.