Spotlight on Spirits: SirDavis American Whisky – Our Whiskey of the Week
Beyoncé is not the only celebrity involved with this distinctive and tasty whisk(e)y.
Don’t judge a whiskey by its bottle—though in this case both bottle and whiskey are quite appealing.
The spirits world is abuzz about the latest celebrity whiskey to come down the well-worn celeb-booze pike, and with good reason. It’s the first whiskey of its kind from one of the brightest lights in the industry. A star since before the turn of the millennium who just keeps going, with each new release another piece added to a glorious mosaic of a singular career. And this time, Beyoncé’s selected him to help lead her newest business venture.
Of course, I’m kvelling about Dr. Bill Lumsden, Moët Hennessy’s “director of whisky creation,” who’s almost as big in Scotch whisky circles as Beyoncé, his collaborator on SirDavis American Whisky, is in, um, just about every other circle. Dr. Bill is in charge of two very different Moët-owned brands—Glenmorangie, a sweet, creamy Speyside malt, and Ardbeg, a big, bold and smoky peated malt from Islay. Lumsden is affectionately called “the mad scientist of whisky” because he never stops experimenting with malting techniques, aging methods, cask finishes, you name it. Hardly a year goes by without at least a couple of new Glenmo and Ardbeg expressions, sporting names like A Tale Of The Forest and Heavy Vapours, many of them tweaking the signature flavor profiles to a greater or lesser degree.
Lumsden, hailing from Scotland, possesses a distinct accent that underscores his heritage. He shares a love for lesser-known pop music remixes, including one of a Prince song. Despite his musical tastes, Lumsden had never ventured into crafting American whiskey, until he crossed paths with Beyoncé. Known widely by her first name, Beyoncé, or Beyoncé Knowles-Carter for formalities, took inspiration from her great-grandfather, a Prohibition-era moonshiner, to create her own whiskey. Drawing on her influence, she enlisted Lumsden to bring this vision to life.
The product of their collaboration is SirDavis, a standout whiskey exceeding mere adequacies and presenting itself as one of the year’s most compelling tastings. Its unique makeup consists of 51% rye and 49% malted barley, deviating from typical American recipes. This no-age-statement whiskey was finished in sherry casks, likely contributing nuances reminiscent of either Oloroso or Pedro Ximenez, and is bottled at 44% ABV.
Although typically skeptical of celebrity-endorsed spirits, I admit that SirDavis aligns with Lumsden’s high standards and aptly honors Beyoncé. Labeled as “American Whisky,” the spelling hints at a Scotch influence, distinguishing it from typical American whiskeys. Initial tasting notes include dark fruits, clove, and roasted nuts, courtesy of the barley and sherry, while the rye introduces a spicy backend, blending seamlessly with the other elements.
Is it a rye whiskey for Scotch lovers? A single malt for rye fans? A dram to convert whiskey agnostics who bought it for the Beyoncé connection? Yes, yes, and yes. At $90 for a (very attractive) bottle, it’s not cheap, but it’s beautifully packaged…and it tastes great while Cowboy Carter is on.
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USVI Sees $181 Million Rum Tax Remittance: Impact of Decreased Tax Rates on Revenue
The U.S. Department of Interior announced on Thursday that the U.S. Virgin Islands has received an advance payment of $181,068,638 in rum excise tax remittances from the Office of Insular Affairs (OIA), indicating a vital revenue source for the territory.
However, this amount shows a decline from previous years when the remittances were made using a higher tax rate of $13.25 per proof gallon of rum. Nowadays, the territory receives these funds at a tax rate of $10.50 per proof gallon, leading to reduced remittances.
Had the U.S. Virgin Islands continued to receive the rum excise taxes at the former rate, the territory would have amassed approximately $228.49 million, showing a shortfall of about $47.42 million. These rum tax remittances are critical in supporting the territory’s bond covenants and the securitization of the Government Employees’ Retirement System, with any reductions potentially having profound effects.
Delegate to Congress Stacey Plaskett, who has long vowed to address this issue and introduced legislation with her colleagues towards this cause, later commented to the Consortium that Republican intransigence was to blame for the prolonged delay of the effort.
The OIA collaborates with the U.S. Department of the Treasury to facilitate swift transmission of funds, noted by Assistant Secretary for Insular and International Affairs Carmen G. Cantor. Each year, the GVI provides an estimation of rum excise taxes to set the basis for advanced payments for the next fiscal period. These amounts are adjusted according to the actual receipts recorded by the federal government.
Guam Receives $76 Million in Section 30 Funds
The Office of Insular Affairs has also allocated $76,402,101 to Guam in a different transaction. This amount includes federal income taxes gathered from U.S. military personnel and retirees living in Guam under the Organic Act of Guam’s provisions. Similar to the U.S. Virgin Islands, Guam gets a yearly advance from the OIA that is later adjusted based on the actual federal income tax collection.
These transfers are crucial for supporting the governmental operations and local services in Guam, helping the territory fulfill its commitments to its citizens. The OIA expressed its ongoing dedication to managing these payments and upholding the economic health of the U.S. territories.
Tito’s Vodka Champions Animal Welfare: Matching Donations for Massachusetts Shelter Pets Needing Surgery
SPRINGFIELD, Mass. – Tito’s Handmade Vodka is committing to match donations to Second Chance Animal Services for pets needing significant medical interventions.
The contributions will support the non-profit veterinary clinic in treating pets like Johnny, KJ, and Laura. Throughout September, Tito’s pledges to match donations to Second Chance Animal Services up to a total of $5,000.
Fundraiser launched to help four shelter animals in need of medical care
“Tito’s Handmade Vodka has consistently supported our goal of offering critical medical care to animals in need,” mentioned Lindsay Doray, the Chief Development Officer at Second Chance. “This generous matching challenge of $5,000 from Tito’s affords our community a wonderful chance to enhance their contributions, assisting an even greater number of pets to get the essential treatments they require.”
Second Chance Animal Services operates in several locations including North Brookfield, Southbridge, Springfield, and Worcester. To make a donation, you can visit secondchanceanimals.org.
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Experience Haitian Cocktails in a Speakeasy Setting at Sousòl
For over two decades, Jason Calvanese has served as a bartender in Portland. Presently, he holds the position of beverage director and bar lead at Sousòl, a speakeasy-style bar situated just around the corner from Kann, a restaurant that has won a James Beard award. Read online: https://www.koin.com/northwest-grown/haitian-cocktails-in-speakeasy-vibe-sousol-is-the-place/
Opinion: Denver’s Dining Dilemma: The High Price of Inedible Chicken and Extravagant $20 Cocktails
Dear new (and veteran) dining spots in Denver,
It seems there might be some confusion about who you think you’re catering to. Was it intentional to set the price at $36 for a dish of chicken that barely passed as palatable? And that cocktail which vanished in three sips, was it genuinely meant to be $20?
Should I have felt thankful after spending $72 on that barely edible meal and minuscule cocktail, only to find myself stopping by Good Times to satisfy my hunger? Actually, it turned out to be closer to $80 once the kitchen fee, worker health insurance fee, and farmers’ fee were tacked on. (I understand the reasons but still, it stings!)
I recognize that the minimum wage has surged, that the cost of downtown real estate might be inflating more than my $18 mini personal-sized pizza, and that the prices for meat, eggs, and almost all other consumables (unlike that chicken) have climbed as sharply as my home insurance premiums.
I also recognize the importance of a satisfying meal and am willing to invest in such experiences. I once traveled to San Francisco just to try a specific loaf of bread, and I’ve shared stories here about a dinner that cost $450 per person, which completely shifted my perspective on dining. Over the years, I’ve chosen to explore new culinary hot spots rather than saving for retirement. (Oops!)
Many restaurants in Denver justify their prices well. However, you, the new restaurant in RiNo, do not yet possess the reputation of Frasca to demand $215 for your tasting menu. I doubt you’re introducing groundbreaking innovations on sweet potatoes similar to what I’ve seen at Alma Fonda Fina. Nor do you offer the best version of any dish in town, or even make the top ten, so it might be wise to reconsider your pricing of $7 per dumpling.
Unlike some places that manage to captivate my family for hours like Casa Bonita, your restaurant, branding itself as a casual neighborhood spot, disappoints with a $17 starter-sized salad and cramped seating arrangements. Charging $30 just to make a reservation and then informing customers they’ll lose their seat without a purse hook after 90 minutes is less than welcoming.
Spending a few hundred dollars on a meal at upscale restaurants is becoming the norm, even without including the cost of drinks. Indeed, that’s a significant amount for many, including myself. Such expenses might account for a person’s major celebratory meal of the year. If the charge reaches more than $16 for a cocktail and $35 for eggplant, those items truly need to be exceptional.
And the thing is, new LoHi restaurant, yours are not. You’re not doing anything better or more unique than the last disappointing restaurant that opened a block down that’s still clinging to QR code menus and wants me to bus my own table.
Yes, I know I’m a privileged food writer who often gets these sorts of meals for free. I and my colleagues and the outlets that give us a $40 dining budget to find the 12 best sushi restaurants in town need to do better at telling our readers what’s worth it and what isn’t. I’m also a huge Denver restaurant fan who, when I’m off the clock, can’t afford to keep paying $300 for ho-hum meals. It’s my job to hype the greats, but what to do with the not-so-greats?
I know that it’s challenging to make the restaurant economics work. But it’s not just you whose math just ain’t mathing. Our budgets are tight, too, and I can’t take my kids out for breakfast when your basic egg and cheese sandwich is $20. There’s certainly a place for fine dining done well, but increasingly, decidedly un-fine dining is being priced at that level.
Someday, newish restaurant, you might nail that chicken and build a staff where the hospitality alone is worth the price of admission. But come on, we both know you’re not there yet, so stop pretending you’re Alinea and put away the tweezers and mini squeeze bottles for fussy food prep and focus on best serving your current customers so they want to come back.
There’s got to be a way to make eating out work for everyone. Maybe instead of jacking up your intro pricing to match the James Beard Award winners across town, you prioritize serving a good meal, at a fair price? I really want to support you — I think we all do — but I also want health insurance, and I can’t seem to afford both.
Gastronomically yours,
Denver diners
Allyson Reedy is a food writer and restaurant critic in Broomfield. She’s the author of 50 Things to Bake Before You Die and 30 Breads to Bake Before You Die.
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Unveiling the Desires of Wine Enthusiasts: New Study Sheds Light on Emerging Wine Tourism Trends
Amid concerns about the state of the wine industry, a new study from the Wine Market Council offers findings that may help local wineries navigate the ever-evolving landscape of wine tourism.
One of the key findings in the nonprofit trade organization’s DTC (direct to consumer) Study is that more diverse wine consumers are interested in visiting wineries, while interest in wine tasting among white consumers is waning.
More than 9,100 wine consumers, primarily wine club members from all over the United States, responded to the survey. Of those, 83% reported being “White-Caucasian,” with only 24% saying they intend to visit wineries this year.
Meanwhile, Black, Hispanic, and Asian American wine consumers are more likely to plan visits to wineries, the study revealed.
Despite their lower representation among U.S. wine club memberships, 58% of Black, 39% of Hispanic, and 38% of Asian American participants in the study indicated plans to visit wineries this year.
Based on these statistics, the Wine Market Council has recommended that wineries should broaden their marketing strategies to attract a more diverse clientele.
“While I wouldn’t suggest wineries focus on just one strategy, the primary move should be to diversify their customer base,” stated Christian Miller, the research director at the Wine Market Council.
The survey further highlighted that contemporary wine enthusiasts and club members are seeking more than standard wine tastings at vineyards. Over half of the respondents desire “a variety of tasting experiences,” and nearly 48% showed interest in sampling vintage or rare wines.
“Based on the survey results, I would suggest always having at least one special wine in every flight for people to try,” remarked Liz Thach, Wine Market Council president and Master of Wine. “It could be an older vintage, a rare varietal only available at the winery or a special barrel. People want to feel special and this type of treatment assists with that.”
Thach also recommended that wineries consider offering less expensive tastings, which would give them a broader reach among consumers. A price point of $20 per person would appeal to those on a budget, she mentioned. (A few Sonoma County wineries still offer free tastings.)
Vineyard tours focused on sustainability is another way to attract visitors, according to Thach.
“A sustainability tour would get people out in the vineyard and remind them that wine is an agricultural product, close to the earth and nature,” she explained. “These tours could point out sustainability practices — owl boxes, water preservation, solar panels, and sheep as natural fertilizers.”
Keeping a wine club member engaged and committed is crucial once they have joined your club. A Wine Market Council study suggests that one effective tactic is text message communication with members about their club shipments, with 19% of consumers expressing openness to this form of updates.
The study advises against using text messaging for promotional advertisements. It also highlights that beyond price cuts, factors like flexibility in choosing wines and complimentary shipping play a significant role in member satisfaction. The current trends indicate a rise in the popularity of wine subscriptions which allow more freedom and include shipping costs, particularly prevalent among younger demographics.
An additional point made by the study is that wine club members often find themselves with more wine than they and their guests can enjoy, with 39% admitting to stockpiling excess wine. Consequently, a notable 22% of members have left wine clubs due to an overabundance of wine, suggesting a need for clubs to create more opportunities for members to consume their wine.
The remedy? “Wineries should consider communications or social media postings designed to spur consumption of club wines specifically,” advised the Wine Market Council study.
The trade organization’s “Wine Is …” social media campaign offers wine consumers a list of “wine occasions,” or reasons to uncork a bottle, such as “Wine is a night on the town,” “Wine is cocktail hour,” “Wine is relaxation,” “Wine is catching up with friends,” and “Wine is date night.”
Other practices wineries might implement, according to the study, include sending wine club members recipes that pair well with recent shipments, ideas for do-it-yourself tastings, and lists of local restaurants that permit bringing your own wine.
Another insight from the study highlighted the potential for “pop-up events,” or taking tastings to key cities across the U.S., as a way for wineries to engage with club members and attract new consumers directly where they are.
“Pop-up events are an untapped opportunity. I know of very few wineries that are doing this but those that are, seem to find them quite successful,” Thach said.
“Pop-up restaurants are all the rage so why not pop-up wineries — as long as they obtain the correct permits, etc. to be able to do it.”
You can reach wine writer Peg Melnik at peg.melnik@pressdemocrat.com. On X (Twitter) @pegmelnik.
Urgent Alert: Toxic Vodka Circulating in the UK Could Pose Deadly Risks
The Food Standards Agency (FSA) has released a crucial alert regarding the manufacture and sale of fake vodka branded as Glen’s Vodka. The agency identified the counterfeit products as containing harmful substances.
Tests on these counterfeit vodkas revealed the presence of isopropyl alcohol, an industrial chemical not suitable for drinking, according to the FSA.
The FSA further explained that ingesting isopropyl alcohol can rapidly cause alcohol poisoning, which may be fatal in extreme cases.
Signs of this poisoning include nausea, vomiting, stomach pain, intoxication, reduced respiratory function, and coma.
Anyone who experiences the symptoms mentioned after consuming suspected counterfeit Glen’s Vodka should immediately seek medical assistance.
READ MORE: Supermarkets issue ‘do not drink warning’ over counterfeit drink
A real Glen’s vodka bottle has specific markings at the base of the bottle:
- 350ml (upper left)
- 51mm (upper right)
- 977 (lower left)
The possibility of cardiovascular collapse makes it crucial to identify counterfeit bottles, as pointed out by the FSA.
Businesses and individuals are urged to examine the bottle closely to spot counterfeit vodka.
The FSA advised: “If you encounter any Glen’s vodka missing a laser etched lot code between the back label and the bottle base… do not purchase it.”
Contaminated with isopropyl alcohol, the vodka will exhibit an abnormal smell.
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The 35cl bottles are fraudulently labelled as Glen’s – here’s how to check for the genuine version:
▶️ Every genuine bottle of Glen’s vodka has a laser etched lot code applied to the bottle between the rear label and the base of the bottle.
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The FSA posted on X, formerly Twitter, that a genuine bottle of Glen’s vodka will have three markings on the base of the bottle:
If the bottle of Glen’s vodka doesn’t have these markings, it is the counterfeit product that could potentially be deadly.
Anybody who has come across suspicious Glen’s Vodka should “report it to your Local Authority for further instruction and advice.”
The FSA added: “If anyone has any information on the manufacture or sale of counterfeit alcohol, then please contact our freephone confidential National Food Crime Unit hotline: 0800 028 1180.”
Many users on social media mentioned that Glen’s Vodka would have been their choice during their younger years.
This suggests that young adults are likely targets who might unknowingly purchase the counterfeit and potentially harmful vodka.
The urgent alert from the FSA continues to be in effect today, five days subsequent to the first notification, warning that questionable Glen’s vodka might still be available in neighborhood stores.
Jack Daniel’s Releases Coy Hill Hazmat Whiskey: Here’s Our First Taste Review
Proof has become a critical measure of appeal for many whiskey aficionados today. Unlike the traditionalists who prioritize age, a growing group of bourbon enthusiasts is more intrigued by the spirit’s ability to deliver a powerful, fiery taste. This trend has led many distilleries to introduce barrel-proof whiskeys which are sometimes humorously referred to as hazmat whiskeys for their high alcohol content, typically above 140 proof. In recent years, Jack Daniel’s Coy Hill release has epitomized such spirits, with last year’s version being so potent that production of a special cork was necessitated to secure it. Although this year’s expression isn’t as overwhelming, it still presents a formidable profile.
Coy Hill is a single-barrel whiskey, causing its proof to vary with each cask. The proof for this year’s release oscillates between 122 and 137.5, which, while still intense, offers a bit of a breather from the extreme alcohol intensity for some. This whiskey utilized Jack’s default recipe of 80% corn, 12% malted barley, and 8% rye. It underwent the Lincoln County Process of charcoal mellowing and was barreled in September 2013. The barrels matured on the fifth and sixth floors of Coy Hill Barrelhouse 8, located in a dynamic weather area within the distillery grounds which contributes to the production of potent Tennessee whiskey. The master distiller, Chris Fletcher, expressed that this year’s output leverages the unique environmental conditions at Coy Hill Barrelhouse 8. Although it follows the Old No. 7 Tennessee Whiskey recipe, the distinct factors and nature’s influence have sculpted a whiskey that showcases an immense spectrum of flavors and proofs otherwise unattainable.
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The sample we were able to try clocked in at 134.7 proof, which for context is higher than most Booker’s releases, but not as strong as some recent barrel-proof whiskeys from A. Smith Bowman. There is no age statement, but according to Fletcher the whiskey is just three weeks shy of 11 years old (compared to about four to five years for Old No. 7). “There is purity and transparency in this type of release, but also the added wrinkle of allowing people to explore whiskey depending on where it’s at in a given barrelhouse,” said Fletcher on a recent Zoom call. Personally, I liked this whiskey better than the past Coy Hill releases, and not just because the lower proof is a bit more manageable. That banana and nut Jack Daniel’s character is still there, but there are notes of old leather, tobacco, dusty wood, barrel char, dark chocolate, and overripe stone fruit on the palate to liven things up. Add a bit of water if you prefer, and the flavor opens up even further.
Jack Daniel’s Single Barrel Special Release Coy Hill Barrelhouse 8 is available now in limited numbers nationwide with an SRP of $80. Check your local liquor store to see if they have a bottle, and you can find the rest of the growing lineup from Jack Daniel’s available to purchase from websites like ReserveBar now.
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How to Make Fat Matt Rib Shack’s Signature ‘Rum’ Baked Beans at Home
The menu at Fat Matt’s Rib Shack features a selection of six side dishes, but the standout for our family is undoubtedly the “rum” baked beans. They are a must-have with any meal. If only we could replicate them at home, we might try different sides when we dine there. Could they possibly share their secret recipe?
— Noelle Latham, Decatur
Upon contacting Wes James, the co-owner of Fat Matt’s Rib Shack, he amazingly recited the recipe from memory.
Given the high demand, it’s understandable why he knows it by heart. The eatery makes 45 to 55 gallons of baked beans weekly. For restaurant use, each batch includes 28 pounds of canned navy beans and 7 pounds of ketchup, along with other ingredients. We’ve adapted the recipe for home cooking. While it still makes a large quantity, it is simple to halve the recipe if a smaller batch is needed.
“I like baked beans with the fat and flavor of bacon, but because we offer this as a vegetarian option, there’s no bacon in our recipe. But someone making it at home can add bacon if they like,” James said.
Canned navy beans can be difficult to find at the grocery store. One pound of dried navy beans, more easily found, will cook up to 6 cups of beans so substitute 1 1/2 pounds of dried navy beans, cooked according to package directions, for the canned beans called for in this recipe. Or substitute canned pinto beans. They do not drain or rinse the beans at the restaurant and we found that worked best when preparing these beans at home.
Fat Matt’s Rib Shack’s “Rum” Baked Beans
9 cups canned vegetarian navy beans (from 6 15-ounce cans)
1 1/3 cups ketchup
1 cup plus 2 tablespoons lightly packed dark brown sugar
3/4 cup plus 2 tablespoons spicy brown mustard
1/4 cup chopped onion
3 tablespoons apple cider vinegar
3 tablespoons Cajun Chef Louisiana hot sauce
2 tablespoons dark spiced rum
Heat oven to 350 degrees.
In a large bowl, combine beans, ketchup, brown sugar, mustard, onion, vinegar, hot sauce, and rum. Transfer the mixture to a 9-by-13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the beans, and continue to bake for an additional 10 minutes or until the mixture bubbles at the edges. It can be served hot or warm.
Makes 11 cups.
Per 1/2-cup serving: 206 calories (2% of calories from fat), 10 grams protein, 41 grams carbohydrates, 12 grams total sugars, 7 grams fiber, 1 gram total fat (trace saturated fat), no cholesterol, 768 milligrams sodium.
From the menu of Fat Matt’s Rib Shack, located at 1811 Piedmont Ave. NE, Atlanta; 404-607-1622, fatmattsribshack.net.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.
About the Author
C.W. Cameron is a freelance writer who has been covering local food and recipes for the AJC since 2009.
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