While dark spirits have long been favored for holiday gifting, rum is often overlooked.​​ We consider that a tragedy, as sugar cane- and molasses-based spirits can bring just as much nuance to the table as any Pappy Van Winkle or Rémy Martin release. From the hogo-fueled expressions from the depths of Jamaican dunder pits to the grassy, funky white rums of Haiti and Martinique, there’s a rum out there for everyone, and VinePair has you covered with our picks below.

Keep reading for the seven best bottles of rum to gift in 2023 and the tropical escapism they may bring.

Best Budget Rum: Amrut Old Port Rum
Best Splurge Rum: Rhum Clément Cuvée Homère
Best Rum for Beginners: Don Q Reserva 7
Best Rum for Geeks: Clairin Sajous
Best Rum for Cocktail Lovers: Noël Barrel Aged Rum Tequila Cask Finished
Best Rum to Impress: Black Tot Aged Caribbean Rum
Best Limited-Edition Rum: Rhumb Runner Fernandes Trinidad 18 Year Old Rum

Best Budget Rum

Amrut Old Port Rum

Don’t let the $24 price tag fool you — this is a beast of a well-rounded rum for bar carts. Made with 100 percent domestic molasses, Amrut Old Port Rum is distilled, aged, and bottled in its native India. And while Amrut is best known for its whisky offerings, this phenomenal rum shows the versatility of its producer. It’s sweet on the nose with a tropical palate, packing in concentrated notes of pineapple and dried mango. If you’re to make a nice gesture without breaking the bank, look no further.

Average Price: $24
Rating: 92

Best Splurge Rum

Rhum Clément Cuvée Homère

Uber-luxe packaging can be a red flag in the spirits world depending on what you’re drinking, but this rhum’s gilded stopper is truly emblematic of the high-quality liquid within. Produced in Martinique — a French island with a deep history of rum distillation and the birthplace of rhum agricole — this expression departs from the traditional path of Martinique rhums as it’s a combination of 7- and 15-year-old bourbon-barrel-aged cane rums. Pour it into a snifter glass and the nose opens with wafts of sun-baked raisins, a medley of tropical fruits, and a touch of oaky vanilla. The palate, however, pulls back on the sweetness to allow for drier, more savory notes to shine through. Given the abundance of cloying aged rums on the market these days, we understand some reluctance to fork over a hefty sum for a bottle like this — but rest assured, this one delivers balance on all fronts.

Average Price: $120
Rating: 94

Best Rum for Beginners

Don Q Reserva 7

This Puerto Rican rum is aged for seven years in American white oak, making for a sweet, vanilla-kissed nose redolent of baking spices and caramel. It holds its own as a standalone sipper and a cocktail component alike, with its flavor far surpassing its $25 price tag. For newcomers to the category who want to get a little taste for premium aged rums, this is a perfect segue bottle. Not to mention, this rum works wonders in baked goods. Rum cake with Don Q 7? Hell, yes.

Average Price: $25
Rating: 90

Best Rum for Geeks

Clairin Sajous

Hailing from Haiti and clocking it at a whopping 56.5 percent ABV, Clairin Sajous is produced at Distillerie Chelo in the countryside of Saint-Michel-de-l’Attalaye, which many consider to be the grand cru of clairin. For those unfamiliar with clairin, it’s a subcategory of rum that uses wild sugar cane juice and indigenous Haitian yeasts in its distillation. This particular expression is made from Canne Cristalline cane juice, providing it with a distinct sense of Haitian terroir. Notes of grassy funk, tree-ripened stone fruit, and diesel fuel evolve from nose to finish. For only $45, this complex, still-proof rum gives die-hard spirits geeks plenty to nerd out about.

Average Price: $45
Rating: 95

Best Rum for Cocktail Lovers

Noël Barrel Aged Rum Tequila Cask Finished

Noël’s Tequila Cask-Finished rum is certainly a departure from the norm, but it’s by no means gimmicky. Bottled in the U.S. and made with molasses-based rums from North and Central America, this expression spends six years resting in white American oak before a finishing period in tequila casks. That last step imparts this expression with a bouquet of green, peppery agave aromas followed by a fresh and vibrant palate, fully living up to the expectations set by the spirit’s bright golden color. Feel free to sip this one neat to explore its unique character, but we urge you to take it for a spin in a Daiquiri, Margarita, or even a Cuba Libre.

Average Price: $47
Rating: 92

Best Rum to Impress

Black Tot Aged Caribbean Rum

Crafted with a blend of rums from Barbados, Guyana, and Jamaica, Black Tot’s Aged Rum is like a multi-island distillery tour in one bottle. The nose bursts with rich hogo aromas — likely from the Jamaican rum influence — exuding notes of brûléed banana, followed by clove, chocolate and a hint of coffee. On the palate, the Guyanese and Barbadian components shine with hints of vanilla, baking spice, and black peppercorns. This rum is outstanding in every sense of the word — even the bottle itself is dressed to impress with its nautical, embossed black label. This rum makes for a decadent after-dinner digestif, but also holds its own when mixed in cocktails. Try it out in a Painkiller or a Kingston Negroni and thank us later.

Average Price: $66
Rating: 94

Best Limited-Edition Rum

Rhumb Runner Fernandes Trinidad 18 Year Old Rum

There are only 237 bottles of this rum out there in the wild, but if you manage to track one down, you’re in for a treat. Distilled in Trinidad, aged for 18 years, and bottled at cask strength, this unicorn release flexes its complexity in spades. The nose hits like a tropical fruit basket, with concentrated aromas of banana, guava, passion fruit, and mango making up the spirit’s core profile. As it unfolds across the palate, pepper, licorice, and light notes of mesquite BBQ make a welcome appearance, but don’t upstage the produce promised on the nose. This rum clocks in at 67.3 percent ABV, so feel free to proof it down with a few drops of water to unlock its full potential. Be warned: This bottle is already hitting the resale market at an inflated price, so try and get it at the suggested $140 while you still can.

Average Price: $140
Rating: 96

The article The 7 Best Rums to Gift This Holiday (2023) appeared first on VinePair.

Resist the urge to call it “The Capitán” — it’s “El Capitán,” and for years, it was the go-to cocktail for cavalry captains who patrolled Peru’s Puno mountains in the early 1900s. In simple terms, El Capitán is a Manhattan made with pisco and garnished with an olive. However, as is so often the case, this drink is also so much more than that. El Capitán is a snapshot of Peruvian history and a celebration of the country’s iconic national spirit.

Unlike mezcal and tequila, there isn’t a governing body regulating pisco production, so there’s an air of mystery around it, particularly regarding exactly what grapes go into it. Regardless, as our guest today explains, there’s very little bad pisco out there on the market, and a quality bottle can cost as little as $20. Its low price point is all the more reason for cocktail culture to rediscover the spirit and give it a new life. Luckily, El Capitán is fighting the good fight as a rallying cry to usher pisco into the modern cocktail zeitgeist. The best part? It’s just as easy to make as it is delicious.

Today on the “Cocktail College” podcast, host Tim McKirdy is joined by Chicago-based Mike Ryan, the corporate director for Acurio International, to discuss El Capitán. The two break down pisco (from Puro to Acholado), the evolution of El Capitán, and its rotating cast of garnishes. Tune in for more.

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Mike Ryan’s El Capitán Recipe

Ingredients

• 2 ounces Acholado Pisco
• 1 ounce sweet vermouth
• 2 dashes Angostura bitters
• Garnish: green olive

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled coupe glass.
4. Garnish with a green olive.

The article The Cocktail College Podcast: El Capitán appeared first on VinePair.

The American brewing industry is such a shitshow these days that I sometimes forget there’s a vast world of international drinkers out there who have barely reached adolescence in their craft brewing careers. But such rank chauvinism stops today, reader, because today, we turn our collective Western gaze eastward. Over there, past Hawaii, the international date line, and the Great Pacific Garbage Patch, lies a nation of 1.4 billion people, the majority of whom are over legal drinking age. China’s thirst for American craft beer hasn’t yet peaked (unlike Americans’ own) and its drinkers’ interest is piqued.

My own interest in the current state of Sino-American IPA relations was piqued by a recent report from the market-research firm IWSR, which noted that after the past few years of pandemic-related challenges, Chinese drinkers were returning to premium-price-point beers. “China’s higher-end beer market also returned to growth in [the first half of] 2023 vs 2022, boosted by strong performances from local brands, and from international products in the reopening on-premise.”

Higher-end international products, you say? With American demand posting small but concerning year-over-year declines as omnibibulous domestic drinkers quench their boredom with all manner of alcoholic and non-alcoholic beverages, the idea that U.S. craft brewers have over 500 million potential customers just a hop, skip, and a two-week container-ship ride away is tantalizing to consider. Some already have.

“It’s consistently a top-five market for us,” says Steve Parr, the Export Development Program (EDP) manager at the Brewers Association. U.S. craft brewers (as defined by the BA) shipped some 12,000 barrels of beer to China in 2022, according to data assembled by the trade group. That makes up just over 6 percent of this country’s overall craft beer exports last year. Chinese craft beer imports from the U.S. trail Canada (25.2 percent), the United Kingdom (7.3 percent), and Sweden (7.1 percent); the country has a slight lead on Japan (4.2 percent). All in, American craft brewers collectively exported $71.1 million worth of beer last year, and the Chinese drinking public is a growing contributor to that not insignificant bottom line.

It’s possible that China’s uptake on American beers would comprise an even bigger slice of the overall export pie if not for the pandemic. The country’s beer business was not exempt from the dramatic effects of its Covid policies — and imported American beers weren’t, either. “In 2018, there were about 21 breweries exporting to China,” Parr tells Hop Take in a recent phone call. “Fast forward to this last year, it was 27 breweries.” That’s a 30 percent increase, which seems pretty promising! “But if we compare to 2019, when we really saw China picking up for us and we were really investing in the market, we saw those 21 breweries jump to 32,” he says, a high-watermark of participating U.S. firms that trails today’s figure by 15 percent.

Covid’s kick in the teeth forced many American breweries to focus on shoring up their core business rather than invest in market-development abroad, and the Chinese market specifically was locked down. Exports to China suffered apace: Shipped volume declined 27 percent between 2019 and 2022.

“Importers [of U.S. beer to China] took a hit and things really slowed down,” Parr says, but now, they’re picking back up.

“We started importing American craft beers in 2021, but since it was still during Covid, we were on a small scale,” says Luca We, owner of BBM, a Shanghai-based importer, in an email exchange. (The firm has imported European craft beers since its founding in 2018.) “This year, we attended the GABF in Denver, and met with a lot of great breweries. We are hoping to expand the brands we work with by the dozens in the coming year.”

We tells Hop take that hazy and West Coast IPAs are among the most popular styles BBM imports. His assessment of the most popular brands among Chinese drinkers reads like a who’s who list of hop-forward American heavyweights, including Russian River Brewing Co., Tree House Brewing Co., and Other Half Brewing Co. Those trendier brands join major established marques that have been wise to China for years, like Sierra Nevada Brewing Co., Left Hand Brewing Co., and Founders Brewing Co.

Parr agrees that IPAs are “the clear leader” of the styles that American firms ship to China (typically from a West Coast port to Shanghai.) But more flavor-forward, adjunct-driven stuff plays there, too. “Fruited sours, sweeter stouts, and even wheat berries are more popular among the Asian markets,” he says. Of course, more complex beers mean more challenges to shipping them halfway around the world. Adjuncts can cause questions and delays at customs, and even once it’s arrived at retail, a beer can sit.

“In China, beer is often sold in the absence of refrigeration,” says Parr. “The expectation is that [imported beer] will come with a long shelf life, that it’ll last for 12 months. I’ve been in China and found two-year-old IPAs sitting on the shelf.”

Exporting any product to any market comes with challenges. We says keeping BBM’s margin around 15 percent “could be the biggest challenge we have,” though he notes that there’s no base cost for partner breweries. “We try to contain those costs ourselves. The [most] we could do right now is to ask for the best price,” he says.

Parr is emphatic that he doesn’t want craft breweries to sell their beer in China, or anywhere else, unless it makes good business sense. “Brewers need to consider whether they have the capacity, the product range, the pricing, and the resources to support all those things like regulatory compliance, marketing, a trade relationship when that could otherwise be supporting your domestic market,” he says. But the potential upside is considerable. “China is certainly a huge market … [and] despite the economic challenges, there’s a segment of the population that has the money to pay for premium products.”

On this, American craft beer may have an advantage in the Chinese marketplace, particularly as the country’s middle class retrenches amid gloomy economic forecasts. “Despite the overall downturn, there is still evidence of premiumisation in H1 2023, particularly in spirits and beer,” said IWSR’s chief operations officer of research Emily Neill in the firm’s report, which notes beer’s resilience to broader economic price points at higher price points in Asian markets. “Beer may be a category that benefits as consumers trade down from other categories.”

And what of Chinese microbrewers, which have carved out their own niches for full-flavored beer in a field dominated by titans like Snow, Tsingsao, and Harbin? Are American craft beer exporters crashing a party, or helping to take it to the next level? “From consumers’ or local retail outlets’ point of view, the two segments together provide more options, and thus complement each other,” says We. “From importers’ perspective, it’d be more of a competition between the two segments.”

But with Chinese craft beer culture still developing, there’s still a sense of camaraderie in the marketplace. “Whether competition or not, we enjoy working with the breweries and bringing good beers to more people,” says We. Or as American craft brewers were fond of saying a decade ago, a rising tide lifts all boats.

🤯 Hop-ocalypse Now

The craft-beer business is tough sledding right now, with the segment shedding volume and dollars as the (legal-drinking-age!) kids turn their attention to spirits-based canned cocktails, wine-based riot punch, and maybe even sobriety. So of course struggling breweries are seeking out growth from unorthodox partnerships. But new reporting from Kate Bernot at Good Beer Hunting suggests that there’s at least one partner brewers should think twice before signing a deal with: Bevana. The start-uppy firm has a mixed record scaling brands into chain retail across markets like it says it can, as well as alleged quality-control issues that in one instance forced it to dump $500,000 of bad beer. At least one brewery, Georgia’s Pontoon Brewing, claims Bevana’s failure to pay its bills forced it to close and file Chapter 11 bankruptcy. All right, maybe think thrice.

📈 Ups…

Happy 20th birthday to Heady Topper, the pioneering hazy IPA from The Alchemist in Vermont…Colorado’s Westbound & Down acquired Aspen Brewing Co. and Capitol Creek Brewery in a Rocky Mountain roll-up…

📉 …and downs

Ultra-Right 100% Woke-Free Beer a) still exists, and b) is doing open transphobia for attention now… In “classified” videos, Armed Forces Brewing Co.’s CEO called the firm’s community opponents “truly evil” “extremists”… The “Vanilla Vigilante” was held in contempt, as the future dims on longshot hard-seltzer lawsuits…

The article China Isn’t the Answer for U.S. Craft Brewers’ Woes, but It Could Be Part of It appeared first on VinePair.

Chelsea Wine Storage is under investigation by the New York State Liquor Authority after its customers reported a large number of bottles stored by the brand as missing, the New York Post reported Thursday.

The New York-based wine storage company recently faced backlash from customers when they discovered that their valued wine collections were covertly moved from the company’s original Manhattan facility to an unknown location. On November 30, The Post reported that customers were anxiously trying to get in touch with the company’s storage facility to retrieve their purchased wine to no avail by sending emails, calling, and knocking on the door of the original location.

“With no response, I am afraid my wines in storage are gone for good,” a Chelsea Wine Storage customer posted on Yelp on Oct. 23.

As the situation developed further over the past week, several businesses have decided to sue Chelsea Wine Storage owners Amelia and Michael Gancarz for the missing inventory. A wine brokerage firm called Grand Cru filed a lawsuit claiming that it had purchased $349,000 worth of Burgundy in May, and though they paid in full, they never received the order.

Other customers claim they were instructed to go to a former TGI Friday’s basement at 777 Seventh Ave. to pick up their wines, but when they arrived, no one was there. One source did tell The Post that the wine is indeed being stored in that location inside cardboard boxes stacked on wooden pallets.

Chelsea Wine Storage finally addressed their patrons in an email after days of being unresponsive, claiming that the business was experiencing staffing issues but the wine collections were safe and being correctly stored. The business also claimed that issues with its landlord, Delshah Capital, was another factor in the delay.

Lyle Fass, a wine importer and a customer of Chelsea Wine Storage for 25 years, mentioned that he knew something wasn’t right when he submitted a request in early October to have three cases of wine delivered to him from storage and never heard back, according to The Post. When he went to the original Chelsea Market location to look into the situation, he found that it had been relocated without warning.

Whether this is a case of misplaced wine and disorganization or of actual fraud or stolen bottles remains to be seen, but those still struggling to access their wine hope that the investigation will shed light on the matter.

The article Investigation Launched Over $300K of Missing Burgundy From NYC Wine Storage Facility appeared first on VinePair.

When one thinks of Macy’s or any large department store, perhaps certain material associations come to mind: toys, clothing, kitchenware, furnishings. One thing that probably doesn’t leap to mind: booze.

That wasn’t always the case. In the mid-20th century, a Macy’s shopper could have left with bags full of not only ties and slippers, but gin and bourbon. And not just any gin or bourbon. Macy’s brand gin and bourbon. And not just one kind, either. Macy’s once carried a full line of bourbon expressions, including Old Whaler Bourbon (five-year-old, 86 proof); Supremacy Bonded Bourbon (six-year-old, 100 proof, sourced from Nelson County, Ky.), Old Landmark Bourbon (four-year-old, 86 proof, from Illinois); and Macy’s “40” Whiskey (a blend containing 40 percent Kentucky juice, 86 proof). It also sold two brands of in-house rye, two types of Scotch, a vodka, brandy, and several cordials. Many bore the name “Red Star,” after the star-shaped asterisk that still adorns the Macy’s logo.

Macy’s was not alone. From the 1930s to the 1980s, many department stores, liquor shops, and restaurants had their own private labels of various spirits that they sold to customers. Macy’s arch rival, Gimbels, matched Macy’s bottle for bottle. (My favorite brand name of theirs was Greeley Square Vodka.) I was recently gifted a bottle of Bostonian Gin, a London Dry made for the Milwaukee-based Boston Store chain, and bottled at a Milwaukee distiller owned by the same family that brewed Schlitz. I was frankly stunned that this family-oriented store my parents often shopped at had its own brand of gin. I was also surprised that it wasn’t bad.

The Stitzel-Weller Connection

“Private labels were pretty common,” said Eric Witz, a prominent collector of vintage spirits. “Their heyday was after Prohibition through the 1960s. Liquor stores often had bottles prepared for them by distillers.”

The distillers most associated with furnished juice for private labels are Stitzel-Weller and Willett (then Kentucky Bourbon Distillers), two of today’s most revered producers of bourbon and rye. Stitzel-Weller whiskey — that same stuff that went into the now fetishized Pappy Van Winkle line — furnished innumerable private labels. Among them, according to Witz, were: Chateau Cellars Brand Kentucky Straight Bourbon Whiskey for Chateau Liquors in Denver; Old Eastwood Bonded for the Taylor drug store chain in Louisville; the Waldorf-Astoria hotel’s in-house bourbon; Hotel Muehlebach 13-year Bourbon for the Hotel Muehlebach in Kansas City, Mo.; and the Cherry Circle Private Stock for the Chicago Athletic Association.

“With off-premise consumer demand down, producers and bottlers were looking for unique ways to grab market share. Giving a restaurant their own private bottling was a smart move in that regard.”

Marco’s, a famous liquor purveyor in Chicago, whose operators published the 1937 cocktail book “The How and When,” sold its own brand of four-year-old bourbon. Tony Sachs, the spirits writer, once acquired and drank a bottle of straight bourbon bottled exclusively for the Watergate Hotel in Washington, D.C. (Appropriately enough, he drained it on the 40th anniversary of Nixon’s resignation.)

Private labels were good business for some Kentucky distillers during the days of the whiskey “glut” in the late 20th century, when few American cared about or drank quality bourbon. “Julian Van Winkle was happy to clear out barrels of whiskey for them,” says writer Aaron Goldfarb, whose book on vintage spirits and the obsessive collectors who seek them out, “Dusty Booze,” will be published in March 2024.

“Stitzel-Weller was trying to make ends meet,” points out Christopher Donovan, the owner of the House of Glunz, a family-owned liquor store that has been in business since 1888. “Times were tough. Everyone worked hard and bourbon wasn’t a shoo-in like it is now.” Donovan knows of what he speaks. For many years, Glunz was a “merchant bottler,” acting as a sort of middleman between distillers and other businesses. It bought, aged, and bottled Kentucky whiskey for itself and other concerns (such at the old Italian Village restaurant in Chicago, for which it furnished a 20-year-old bourbon) and private individuals.

The most famous of all the Stitzel-Weller private-label bottlings is doubtless the bourbon sold for decades at The Berghoff, a legendary German restaurant in the heart of downtown Chicago. Van Winkle first provided liquid for multiple whiskey brands for The Berghoff. When Norton Simon purchased the Old Fitzgerald distillery from the Van Winkle family, they carried on the tradition. Later on, in 1992, Van Winkle resumed the Berghoff business. “It was a nice piece of business for a small guy like me,” Julian Van Winkle told the Straightbourbon.com forum in 2000.

“There were short runs of bottling Stitzel-Weller for Macy’s and Hilton hotels in the 1960s.”

According to Kristopher Peterson, the general manager and spirits archivist for Mordecai, a bar in Chicago that specializes in vintage spirits, the majority of private-label bourbons debuted in the 1980s, when bourbon sales were poor. “With off-premise consumer demand down, producers and bottlers were looking for unique ways to grab market share,” Peterson says. “Giving a restaurant their own private bottling was a smart move in that regard — especially in boilermaker-friendly environments.”

Neither Witz nor Goldfarb has ever found or tasted a Berghoff bourbon. Since bourbon fanatics found out the whiskey inside was the same as went into Pappy Van Winkle, the bottles have become impossible to find. “The price has soared in recent years,” says Goldfarb.

Stitzel-Weller also once bottled the bourbons for Macy’s. “There were short runs of bottling Stitzel-Weller for Macy’s and Hilton hotels in the 1960s,” says Peterson, who has laid his hands on the Macy’s but never seen the Hilton bottles.

Bourbon may have been the most common spirit to receive the private label treatment, but it was hardly the only one. According the Witz, the Waldorf Astoria hotel also carried a Cuban rum (both white and gold varieties) in the 1940s. Hearn’s Department Stores, once prominent in New York City, had its own rum. And famed tiki bar chains like Don the Beachcomber and Trader Vic’s also had their own lines of rum. (That tradition has continued in a small way with Hamilton Beachbum Berry’s Zombie Blend Rum, a spirit produced by rum importer Ed Hamilton and named after Jeff “Beachbum” Berry, the owner of the New Orleans tropical bar Latitude 29.)

From Private Label to Single Barrel

Private labels became less and less common as the 20th century gave way to the 21st. “I don’t know if it became more trouble than it was worth,” theorizes Witz, “or maybe they didn’t see a return on it.”

Still, there are some prominent modern examples. In the late aughts, Brooklyn boutique liquor store owner LeNell Smothers sourced well-aged barrels of rye whiskey from Willett and bottled them as overproof Red Hook Rye. Bottles of Red Hook Rye now sell for tens of thousands of dollars. And Danny Meyer’s Manhattan barbecue restaurant Blue Smoke carried its own Old Rip Van Winkle bourbon, sourced from Van Winkle. The Seelbach Hotel in Louisville also sourced from Willett, selling Speakeasy Select and Rathskeller Rye in the late aughts.

“They’re barrel picks and there can be some amazing things. But it’s not like the old Berghoffs. The original people were doing unique things, unique to them.”

Today, the private-label tradition is largely continued by small liquor stores and cocktail bars that source a barrel of whiskey from various Kentucky distilleries, which bottle it and label it to be sold at said shops and bars. With the rise of interest in American whiskey, this habit — first initiated by cocktail bars — has become increasingly common.

“That is a continuation of what we’re talking about,” says Witz. “But it’s more focused on single- barrel selections.”

“They’re barrel picks and there can be some amazing things,” Donovan agrees. “But it’s not like the old Berghoffs. The original people were doing unique things, unique to them.”

As for the old examples, one thing seems certain. Unlike other kinds of dusties, collectors seek out old bottles of private label solely for the quality and provenance of the liquid within. They have little or no interest in the brand’s mercantile history. In other words, they care about the bourbon, not The Berghoff.

“They are after the juice,” says Witz.

The article Whiskey From… Macy’s? Decades Before the Bourbon Boom, Department Stores Sold Private-Label Booze appeared first on VinePair.

Champagne is the ultimate celebration wine, adding some bubbly spirit to holidays, birthdays, or even an average Tuesday night. But the category’s premium price tag can sometimes be intimidating. To help make sure you’re shelling out for the right bottle, we’ve compiled a list of the best Champagnes to buy right now, whether you’re looking to splurge on bubbles well over $100 or find a great value for $50.

The bottles on this list range from classic blends made from Chardonnay, Pinot Noir, and Pinot Meunier, to sparkling rosés and blanc de blancs. There are also some new wines that hint at the future of the region, focusing on organic agriculture and single-vineyard or vintage expressions. The list also showcases some notable bottles made with 100 percent Pinot Meunier, a grape that has historically been considered the third wheel of the region, but now has a growing presence.

All bubbles here were judged non-blind by VinePair’s tasting panel in order to determine the best wines across all price points and categories. Here is VinePair’s list of the best Champagnes for 2023.

Best Champagnes Under $50

Veuve Clicquot Yellow Label Champagne Brut NV

This wine needs no introduction. Its iconic yellow label has made it one of the most recognized wines on the planet. And for good reason. It’s ripe and fruit-forward with lively bubbles and slight hints of richness. The palate is balanced, refreshing, and ready to please a crowd.

Average price: $49
Rating: 90

Best Champagnes Under $100

Champagne Chavost Blanc de Meunier NV

Chavost used to be a typical cooperative winery in Champagne, making volume-oriented, conventional wines. But when the spirited chef de caves Fabian Daviaux took over the winery in 2019 he shifted the estate’s mindset. He urged all of the winery’s growers to convert to organic farming and started making wine with no added sulfites, no fining or filtering, and no dosage. This wine is the perfect example of Chavost’s new direction. It’s made from 100 percent Pinot Meunier grapes, and is tart and bright with a slight hint of strawberry fruit. The bubbles are assertive, but not overwhelming, showing off a softened tartness.

Average price: $55
Rating: 90

Champagne Chavost Assemblage NV

Chavost’s Assemblage bottling is a blend of 50 percent Chardonnay and 50 percent Pinot Meunier, and we’re over the moon with the balance in this wine. The nose is alive and mineral-driven with notes of fresh apples. The palate is crisp and structured with good texture and overall balance. A wonderful value for Champagne.

Average price: $60
Rating: 93

Champagne Legras & Haas Grand Cru Blanc de Blancs NV

A fruit-forward and citrusy blanc de blancs, this wine lands with creamy texture and complex depth. Savory notes arrive on the finish, along with a heavy helping of rich brioche. This wine is made using only fruit from grand cru vineyards and showcases multiple details surrounding its production on the back label — Champagne geeks will love this wine.

Average price: $65
Rating: 93

Champagne Mandois Blanc de Blancs Premier Cru Brut 2017

Vintage Champagne this good, coming from several prestigious villages, at this price? It’s a triumph. This Champagne sees a little bit of oak and some stainless-steel aging to bring us a wine with great depth balanced by bright appley notes. The bubbles are even and persistent — a great value, but also simply a great wine.

Average price: $66
Rating: 90

Vincent Charlot La Dune 2019

Vincent Charlot makes this wine from certified organic and biodynamic Pinot Meunier vineyards. His goal is to show this variety’s sense of place. The nose is all apple tartness that calms on the palate, giving it a creamy mouthfeel. The laser-like acidity keeps the palate refreshing while still showing some depth.

Average price: $69
Rating: 90

Champagne Billecart-Salmon Brut Réserve NV

One of the most expressive and textured non-vintage Champagne bottles out there. It delivers some serious bang for your buck. It’s very mineral-driven with crispy bright fruit vibes on the nose. The palate is creamy yet somewhat austere, allowing it to fit many different palate preferences.

Average price: $70
Rating: 93

Champagne Jeeper Cuvée Blanc de Blancs Grande Réserve Brut NV

If you’re a basketball fan, this is the Champagne for you. Hall of Famer Tony Parker is a partner in this historic Champagne estate, but that’s not the only reason we love this wine. This blanc de blancs is straightforward with a lovely nose and crisp palate. There are some floral notes and sliced apples to boot. The palate is serious yet casual with active bubbles and balanced fruit. A great glass to serve as a welcome to guests or to serve with food.

Average price: $70
Rating: 90

Champagne Louis Roederer Collection 244 NV

Though Louis Roederer is best known for Cristal, this Champagne house also has a long line of more affordable wines that still hit. It has a density on the nose and palate with hints of pastry dough that’s contrasted by bright pear notes and nice active bubbles. Mouth-watering acidity livens up the palate.

Average price: $70
Rating: 91

Champagne Delamotte Brut NV

Chardonnay acts as the structural backbone of this wine, with the Pinot Noir and Pinot Meunier adding great depth of fruit. It has an earthy nose that evokes the unctuous aroma of an artisan cheese shop with subtle hints of flaky baked pastry dough. The palate is drying and refreshing, with lively acidity keeping everything balanced.

Average price: $71
Rating: 92

Champagne Lanson Le Green Label Organic NV

This Pinot Noir-based blend comes from Champagne Lanson’s certified organic and biodynamic vineyards. It has some nice depth, with aromas of toast and golden apples. It’s the palate that brings the focus with great acidity and lively bubbles.

Average price: $75
Rating: 90

Best Champagnes Over $100

Champagne Laurent-Perrier Millésimé 2012

This expressive vintage wine is made from Pinot Noir and Chardonnay harvested across multiple grand cru vineyards. The 2012 vintage presented an exceptional harvest after a dry and sunny summer season. There’s a hint of pastry on the nose tinged with fresh citrus. It has a finesse on the palate with fine bubbles and a slight mineral edge. The wine is aging nicely and will only improve and deepen with time.

Average price: $100
Rating: 91

Moët & Chandon Grand Vintage 2015

Since 1842, Moët & Chandon has released 76 vintage Champagnes, each expressing the cellar master’s interpretation of a specific year. The 2015 vintage is a blend of 44 percent Pinot Noir, 32 percent Chardonnay, and 24 percent Pinot Meunier that’s aged for six years. The result is a bright nose of apples and lemon zest with a mineral tinge. The palate is quite tart and assertive with smooth bubbles and well-balanced acidity.

Average price: $110
Rating: 94

Ruinart Blanc Singulier NV

Winegrowing is an industry on the frontlines of climate change. Ruinart is seeing it firsthand and has created a new wine in its lineup to reflect the fluctuating environmental conditions in Champagne. Ruinart’s Blanc Singulier is made every year with 80 percent base wine from the current vintage and 20 percent from reserve wines to show how Chardonnay expresses itself in Champagne at the current time. This wine shows bright candied fruit aromas on the nose with hints of honeysuckle blossom. The palate is tart and fresh with tight perlage. A very cool Champagne with a message.

Average price: $122
Rating: 91

Champagne Palmer Grands Terroirs 2015

This cuvée is crafted as an expression of Champagne Palmer’s sense of place across Montagne de Reims. The blend of Chardonnay, Pinot Noir, and Pinot Meunier comes together in this delectably rich Champagne. Notes of brioche, lemon curd, and cheese rind rise out of the glass, and the palate brings an incredible creamy texture with even perlage.

Average price: $145
Rating: 94

Champagne Henriot L’Inattendue 2016

Champagne Henriot is one of Champagne’s last family-operated houses. Today, eighth-generation Gilles de Larouzière Henriot continues the estate’s tradition, while also starting new cuvées. For example, this bottle is the first in the estate’s history to feature a singular terroir. This wonderfully expressive wine is the definition of what the world has come to expect from quality Champagne. A nose of pastry dough welcomes the senses and is balanced by subtle citrus lifted by the bubbles. The palate is aging nicely with well-integrated brioche and a delicious note of lemon curd.

Average price: $155
Rating: 95

Champagne Billecart-Salmon Louis Salmon 2009

This blanc de blancs is named in tribute to Louis, Elisabeth Salmon’s brother, who was passionate about winemaking. An annual expression of the best parcels of the estate’s holdings in the Côte des Blancs, this wine is all about minerality. It’s refreshing with hints of citrus and lemon oil, but finishes with a creamy mouthfeel that has just the right amount of depth. It’s aging wonderfully, and is a pleasure to sip now.

Average price: $220
Rating: 93

Veuve Clicquot La Grande Dame 2015

It is impossible to overstate how influential Madame Clicquot is to the Champagne industry as well as our enjoyment of this bubbly wine region. This is the latest vintage release of the Veuve Clicquot Grande Dame (named after the pioneering widow herself) line of Champagne and does not disappoint. There are slight hints of brioche with some candied pineapple and pear on the nose. That fruit is countered on the palate with extremely bracing acidity that calms the sweetness. The mouthfeel has a nice texture beneath the rapidly rising bubbles. The perfect bottle for your next celebration.

Average price: $220
Rating: 93

Champagne Christophe Baron Le Dessus du Bois Marie 2018

In Champagne’s Marne Valley, Christophe Baron makes a case for wines made with 100 percent Pinot Meunier. The result is something quite special. This wine is refreshing in its depth. Across the nose and palate, a saline quality lingers among citrus and slight marzipan aromas. The fine mousse on the wine gives it a supple mouthfeel. For a wine made from the third most popular of the three mainstays in the region, it’s a success. And as a plus: It’s only available in magnum format, so it’s ideal for larger get-togethers.

Average price: $250
Rating: 91

Krug Grande Cuvée 171ème Édition NV

Every year Krug makes the best wine it they can based on that year’s harvest with a different proportion of their reserve wine that harmonizes with that year’s vinification. It’s like freeform jazz — every wine is different. This bottle is the 171st edition and it is beguiling. The rich bready nose is contrasted with hints of red berries and tart white cherries. The mouthfeel has elegance, finesse, and depth. The easy perlage takes a back seat to the creamy texture and rounded fruit notes.

Average price: $250
Rating: 96

Best Rosé Champagnes

Champagne Palmer Rosé Solera

This unique rosé is made from Pinot Noir drawn from a solera system, a technique most widely known for its use in sherry production in southern Spain. The result is a wine with exceptional depth and character. The nose is deep with notes of pastry dough and the brambly aroma of wild strawberries. But the fine bubbles do the work of keeping the wine refreshing and lifted.

Average price: $92
Rating: 93

Champagne Delamotte Rosé NV

This wine is crafted with a special selection of the house Chardonnays, which makes up 88 percent of the blend, and the remaining 12 percent is rounded out with Pinot Noir that’s vinified red. The nose is welcoming with floral and red berry notes. The palate shows depth with good acidity, but not so much as to take away from that concentrated fruit.

Average price: $96
Rating: 93

Champagne Laurent-Perrier Cuvée Rosé NV

Laurent-Perrier’s deeply hued rosé is iconic, and one of the best you can find in the category. Made with 100 percent Pinot Noir, this Champagne smells like strawberry jam on a doughy croissant. It has good, balanced bubbles with a mouthwatering palate. It’s a great bottle to gift — but make sure you get a sip.

Average Price: $100
Rating: 94

Louis Roederer et Philippe Starck Brut Nature Rosé 2015

This is part of Louis Roederer’s limited-edition lineup created in collaboration with Philippe Starck where they focus on zero-dosage bottlings. The result is a mineral-driven wine with focused notes of guava and honeysuckle. The palate is angled with sharp corners softened slightly by that round Pinot Noir fruit. It has wonderful acidity and will awaken the senses.

Average price: $105
Rating: 92

Veuve Clicquot La Grande Dame Rosé 2012

While all the wines under this legendary house are unique, this line is named after the matriarch herself. It has so much fruit depth with a savory note flitting about the rich raspberry jam and hints of cream. That depth is undeniable on the palate as the wine shows just the right amount of weight. Gentle yet persistent bubbles rise gracefully, adding refreshment. A wine that is worthy of the Dame herself.

Average Price: $320
Rating: 94

Krug Rosé 27th Edition

The dedication to quality in each of Krug’s wines is apparent in this outstanding rosé. The nose is shy at first but tart berry notes emerge with some unique notes of cranberry and the most artisanal sea salt you can find. The palate has a comfortable depth with an almost umami vibe that really sinks into your senses. The classic hint of brioche is there but as a supporting player. An impeccably balanced wine, well worth the splurge.

Average Price: $399
Rating: 96

The article The Best Champagne for 2023 appeared first on VinePair.

The Martini definitely had its moment this year. Whether it’s loaded with olive brine or served dry with a twist, drinkers fell head over heels for the drink’s elegance and endless options for customization. If one of the loved ones on your gifting list happens to be one of those drinkers, a quality bottle of gin is a great place to start. Beyond the Martini, though, gin has great range on the bar cart, and is an important component in cocktails from the bright aperitivo-hour Negroni to the refreshing Corpse Reviver #2.

Though it’s a requirement that juniper plays the leading role in any gin, an increasing number of innovative producers are highlighting more complementary botanicals, which means there’s a wider range of flavor profiles than ever before. The list below showcases gin’s versatility, with some bottles bursting with fresh floral and citrus flavors and others leaning more into the savory side (did someone say pickle Martini?). There are bottles made in the traditional London Dry style as well as more experimental gins from the U.S., Spain, Mexico, and beyond. So, get in the holiday spirit and celebrate the year of the Martini with these seven bottles.

Best Budget Gin: Aviation Gin
Best Splurge Gin: Abrojo Gin Dry Gin Ancestral
Best Gin for Beginners: Bombay Sapphire Premier Cru Murcian Lemon
Best Gin for Geeks: Xoriguer Mahón Gin
Best Gin for Cocktail Lovers: Sipsmith London Dry Gin
Best Gin to Impress: Monkey 47 Schwarzwald Dry
Best Limited-Edition Gin: Citadelle ‘Vive le Cornichon’

Best Budget Gin

Aviation Gin

For the cocktail enthusiast who’s also a Ryan Reynolds enthusiast, this gin brings ample character at a great price point. It has aromas of fresh citrus and pepper and a delightfully smooth palate with notes of orange peel and a touch of juniper. Name any classic build — a gin Martini, Last Word, or even the Aviation itself — this option will deliver.

Average price: $25
Rating: 91

Best Splurge Gin

Abrojo Gin Dry Gin Ancestral

This distinctive gin from Mexico departs from the spirit’s typical flavor profile, and it totally works. It’s made with spent agave fiber that’s refermented with wild yeast and spring water, and the resulting gin evokes the smoky flavor of mezcal. The palate also brings a melange of vibrant botanicals like lemongrass and lemon verbena while still managing to deliver the spirit’s signature juniper note. It’s the perfect gift for a gin enthusiast seeking something new, or a mezcal drinker looking to explore a new category.

Average price: $84
Rating: 94

Best Gin for Beginners

Bombay Sapphire Premier Cru Murcian Lemon

The original Bombay Sapphire is renowned for its citrus-forward profile, and this new release packs an even more intense flavor. It’s crafted with lemon, mandarin, and sweet orange sourced from Murcia, Spain, resulting in a pop of zesty citrus notes. These generous fruit flavors and bright aromas make this a more approachable bottle that’s ideal for those just starting to dip their toe in the spirit.

Average price: $35
Rating: 92

Best Gin for Geeks

Xoriguer Mahón Gin

Introduce your friend who thinks they’ve tried it all to this out-there bottle this holiday season. It’s made on the Spanish island of Menorca, distilled from grapes in wood-fired alembic stills that range from 70 to 270 years old. And the juniper berries used for this bottling were aged for up to four years in open crates at the distillery, exposing them to the salt-rich sea air. The ocean influence comes out in the gin through its mineral-driven notes of citrus, pepper, and salt. Yes, your gin-geek pal will absolutely eat this up.

Average price: $37
Rating: 95

Best Gin for Cocktail Lovers

Sipsmith London Dry Gin

Do your friend who’s really into mixology a favor and add this quintessential London Dry gin to their at-home stash. It’s accessible and affordable while still providing that craft spirit feel. Brimming with bright notes like lemon zest, black pepper, and crushed juniper berries, this gin adds great character to a cocktail, whether it’s a strong Martini or a refreshing G&T.

Average price: $33
Rating: 94

Best Gin to Impress

Monkey 47 Schwarzwald Dry

Crafted in Germany’s Black Forest mountain range, Monkey 47 ranks among the most renowned and sought-after gins for spirit enthusiasts. True to its name, it’s made with 47 botanicals, most of which are hand picked from the distillery’s surrounding woodlands. And high-quality ingredients really come through in this intensely expressive gin: Aromas of dried cranberries and raspberries jump out of the glass with hints of spices and herbs. The palate is expertly balanced with notes of orange blossom, grapefruit peel, and coriander seeds, all tied up with a punch of juniper on the finish. As one of the best high-quality gins on the market right now, it’s sure to impress as a holiday gift.

Average price: $66
Rating: 95

Best Limited-Edition Gin

Citadelle ‘Vive le Cornichon’

France’s Citadelle distillery recently added this playful flavor to its limited-edition Les Excentriques collection, and we’re here for it. If there’s a dirty Martini lover in your life (or pickle enthusiast, for that matter), this bottle was built for them. While the idea of cornichon-flavored anything seems frivolous, this is no gimmick — it’s well balanced and has a solid juniper backbone to support the prominent pickle aromas.

Average price: $35
Rating: 92

The article The 7 Best Gins to Gift This Holiday (2023) appeared first on VinePair.

Sometimes, terms become so commonplace that we take them at face value, and without giving too much thought to how they came to fruition. Take, for example, the Russian imperial stout — a beer style synonymous with the ominous jet-black, velvety, and rich brews that break through the double-digit ABV threshold. Along with sours and IPAs, Russian imperial stouts (RIS) have become one of the most coveted styles on the American craft beer market. We’ve seen ones touting a laundry list of adjuncts, from peanut butter, coffee, and cinnamon to potato chips; some that have spent a few years in bourbon barrels; and others in their pure, unadulterated glory. When we really break down the term, though, the name doesn’t totally add up. Stout? Sure, like Guinness. Imperial? Makes sense, high-ABV like an imperial IPA. And Russian? Surely they must have been invented in Russia. Well, as it turns out, that’s not the case.

From Porter to Stout

The origins of the Russian imperial stout are a bit shaky. The supposed story begins in 1698, when a young Peter Alekseyevich Romanov — who went on to become Peter the Great, Tsar of Russia — visited England and fell in love with stouts. However, historical evidence clashes with this theory, as actual records of the first porters and stouts didn’t appear until the 1720s. It was in 1721 that porters were first brewed in the U.K. as a darker, more robust version of an English brown ale designed to warm up the local seaport workers during long shifts. It wasn’t long after that the extra stout porter was introduced as a beefier, high-ABV, heavily hopped version of the beer that could be shipped overseas to Russia and the Baltic countries without spoiling in transit. At the time, given their slightly pricier ingredient bill, stout porters were viewed as the more premium offering in the stout lineup, which inherently contributed to its popularity among the wealthy.

This is where the Anchor Brewery of London enters the picture. Under the ownership of politician Henry Thrale, the brewery was among the first to ship its beer overseas to Russia in the mid-1700s. Some of the beer made its way to the Imperial Court of Russia, where then-Empress Catherine the Great took quite a liking to the style and its warming effects in the notoriously frigid nation.

Concurrently, in 1781, Anchor Brewery was purchased by Robert Barclay and John Perkins, who subsequently renamed the brewery Barclay, Perkins & Co. That year, the brewery began regularly sending shipments of its stout, called “Entire,” directly to Catherine. According to “The Oxford Companion to Beer,” a 1796 diary entry from artist Joseph Farington reads: “I drank some porter Mr. Lindoe had from Thrale’s brewhouse. He said it was specially brewed for the Empress of Russia.”

For the next 100 years, the style enjoyed major popularity in Russia, and the Barclay, Perkins & Co. stout became the epitome of the style. In the “Oxford Companion,” a recipe from 1856 shows that the brew was over 10 percent ABV and included over 10 pounds of hops per barrel, proving that this beer was a truly bitter, menacing, flavor bomb of a stout. In 1882, Russia established a ban on British imports, but made an exception for porters and stouts. Allegedly, Russian and Baltic brewers were unable to successfully replicate the style at the time, as their water sources didn’t have the necessary profile to mimic the U.K. style.

All the while, the term “imperial” was adopted by British brewers and retailers in the 1820s and ’30s. The full title of Russian imperial stout didn’t appear in beer vernacular until the 1970s when Barclay, Perkins & Co. debuted its Courage Russian Imperial Stout, named after John Courage, the brewer who supposedly brewed the batches of stout that Catherine the Great was so fond of.

The Americanized RIS

This marks the pivotal moment when the style and name made its way out west. A beer importing company called Merchant du Vin in Seattle came across the newly coined RIS in the early ‘80s, and convinced Samuel Smith Old Brewery in England to brew an imperial stout for the American market. It wasn’t long before the U.S. fell for the style as well. The serendipitous combo of the RIS’s introduction and the U.S. craft beer boom of the ‘90s and 2000s led to the rampant creation of domestic Russian imperial stouts.

Guinness had been enjoyed in America since the early 1800s, but one of the earliest examples of an American-brewed Russian imperial stout is the 1996 release of North Coast Brewing Company’s Old Rasputin. It wasn’t long before other early American movers and shakers in craft beer started producing their own takes on the style. Indiana’s 3 Floyds Brewing released its first batch of the coveted Dark Lord RIS in 2002, and Colorado’s Oskar Blues Brewery debuted Ten Fidy — named for its 10.5 percent ABV — in 2007. In true American fashion, these beers tend to be more bold, bitter, and hoppier than the malt-forward, old-school Russian imperial stouts from the U.K. To this day, plenty of American craft breweries still pride themselves on their Russian imperial stout game, but in the mid-2010s, The Beer Judge Certification Program (BJCP) redefined RIS terminology with a pen stroke.

The BJCP Steps In

In 2015, an update of the BJCP’s style guide shortened the RIS title to simply imperial stout, presumably to avoid confusion about its origin. Another edition of the guidelines arrived in 2021 and made no changes to the name but included more info about the style’s roots. Right under the title, the imperial stout entry reads: “Traditionally an English style, but it is currently much more popular and widely available in America and internationally, where it is a craft beer favorite, not a historical curiosity.” Later on, the entry includes a small call-out to the former title, admitting that the style is “sometimes known as Russian imperial stout or RIS.”

Many American breweries — like the aforementioned 3 Floyds — have since dropped “Russian” from the names of their imperial stouts. Unsurprisingly, there’s been little backlash from folks overseas — but the 23andMe results are in, and these beers simply aren’t Russian.

*Image retrieved from Todd Taulman via stock.adobe.com

The article Wait, Russian Imperial Stouts Aren’t Russian? appeared first on VinePair.

Small victories, little joys. Glimmers of happiness and gratitude that bubble up unexpectedly, making an everyday moment shine. If you could bottle those, you’d have La Marca mini bottles, an adorably festive, fun-size version of a wonderful Italian Prosecco. Because it’s not always about the big milestones and grand gestures. The day-to-day pauses deserve a “cheer break,” too.

This is especially true during the holidays. Every task checked off an interminable list is a win, and every minute taken to be present is a reason to raise a glass in gratitude. 

Here are five lovely ways to take a time out, make a connection, or simply share thanks for another holiday season — one made extra glittery with La Marca minis, which allow us to “cheer fully” with smaller sips. 

Add Fun and Fizz to Any Holiday Task

No matter if your role in the holidays is as host or guest, there’s always a lot to do this season. Why not give it the “Mary Poppins” treatment with a cheer break? Twist and pop a La Marca mini to add a “spoonful of sugar” to duties like rolling out dough with friends and family or doling out warm wishes as you address holiday cards with your partner. While waiting for your homemade cranberry sauce to bubble, get bubbly yourself with a perfectly portioned pour.

Sip some Prosecco to remind yourself of the pleasure in the pause. Remember, you’re working on crafting — not tasking! 

Add Sparkle to a Gift Basket

Gift baskets can feel a bit generic and impersonal when purchased pre-made. There’s the piece of fruit here, cheese and sausage there, and maybe some chocolate. But you can just as simply design a delightful and far more personalized basket with La Marca minis as your base. From there, ideas come easily to help you develop a thoughtful theme that brings a sparkle to the recipient’s eye (and glass).

For example, your resident foodie would love to open a box of gourmet Italian pastas, sauces, and cheeses with their Prosecco. Put a La Marca mini in a gift bag with Belgian chocolates, Parisian macarons, and British “biscuits”  — sparkling wine is perfect for offsetting the butteriness and sweetness of rich snacks. It can also work as a romantic gift basket, or you can dial it up by pairing La Marca minis with a pair of new flutes, satin pajamas, and a scented candle that complements the honey and white flowers of the Prosecco. Swap those for creature comforts like fuzzy slippers, soothing body lotion, and a silk sleep mask for a self-care package for a friend or family member.

Raise a Glass and Your Professional Profile

It makes sense to come up with a curated gift assortment for those you’re close to, but what about more casual connections, like coworkers? The good news is you don’t have to go the whole nine yards to gift something little. La Marca minis are the perfect way to show just the right amount of thanks to colleagues, work spouses, and the other people who make your work life brighter. The bottles are big and fancy enough to “cheer fully,” allowing you to show your appreciation (and show off your taste), but small enough to remain casual and appropriate. They’re a considerate desk drop-off that proves you don’t need a company happy hour to raise a glass to all that your coworkers do.

‘Thank You’ at Your Door

As this festive season winds up, your delivery drivers are working harder than ever. As we prep for the holidays at home, they’re braving the hazardous, often too-packed roads while safeguarding the packages we just can’t seem to keep ourselves from buying. So what better way to show them a little bit of gratitude than with a small toast to their efforts? 

La Marca minis come in multi-packs, which means you don’t have to stop at just your Amazon driver. FedEx and UPS drivers, like postal workers, are often assigned set routes, which means that chances are you’re someone’s regular without even knowing it. 

Attaching a small envelope to a La Marca mini is also a brilliant way to leave a gratuity for your doorman, sanitation worker, and other folks you might want to take care of after a year of them doing just that for you. Don’t worry about misplaced or overlooked envelopes — there is no mistaking a bottle of bubbly left out with a thank you note attached.

Do Yourself a (Party) Favor

If you’re hosting a holiday gathering, it’s customary to give your guests something they can bring home — beyond to-go containers of your famous cooking. Some people like to bake and bag cookies or other dessert treats. Others make ornaments, and even more people hand out cute cookie cutters.

Why not give guests something that doesn’t take up a lot of room, is guaranteed to be used, and is easy to package? La Marca minis are the perfect door gift, letting you do away with the goodie bag and instead, give guests something that will help them relive the warm memories you made that night.

It’s easy to add some personalization to your parting gift. Twirl a ribbon around the neck of the bottle and tie a gift tag with a short personal message for a memorable holiday greeting. 

Getting in the Holiday Spirit

Those are a lot of ideas, but finally, it’s time for a breather. Holidays are stressful, and self-care is important, especially now. So, while you’re working hard to make this a fantastic holiday for others, don’t forget to treat yourself, too, with a cheer break of your own.

Set your phone on “Do Not Disturb,” then go ahead and take an indulgent bubble bath. Turn off the TV, turn down the lights, and break out that soothing playlist. Make this time your time with a glass of La Marca Prosecco in hand. Then get back to doing what you do best: kicking butt and winning the holidays. 

This article is sponsored by La Marca Prosecco.

The article Big Things Come in Small Packages: 5 Ways to Get Bubbly This Holiday Season With La Marca Minis appeared first on VinePair.

This episode of “Wine 101” is sponsored by La Marca. Meet Prosecco Rosé, the newest official category from the historic region. La Marca’s Prosecco Rosé is the standard-bearer in Northern Italy when it comes to this type of wine. If you wanna surprise and delight your friends with what’s sure to become an instant staple in their bubbly lineup, this is the one for you. 

What does it mean to have diversity in wine? What does it look like? How can we continue to work toward absolute equality in this industry? We know about diversity in wine grapes and production, but we haven’t covered diversity among the people in the wine business. 

For a long time, Virginia-based wine professional Reggie Leonard III thought that wine was reserved for “people with art history degrees.” From the outside looking in, it seemed inaccessible, as if there was some barrier to entry around it. Though, after attending a few free tastings at a local wine shop, he quickly realized that that wasn’t the case. Leonard saw that a wine-learning journey doesn’t have to be uptight or gate-kept; it can be as simple as tasting, deciding what you do and don’t like, and creating conversation around the wines you want to learn more about.  

However, he knew he couldn’t be the only one who had reservations about getting into wine in the first place, so he’s made it his mission to show the world that wine is for everyone — of all creeds, colors, and socioeconomic backgrounds. “People need to see people that come from a background like theirs, which means a lot of different things. Diversity means as many versions of representation as possible in this industry,” he explains. 

In the last episode of the season, Keith sat down with Reggie Leonard III, co-founder of Virginia’s Oenoverse and the Two Up Wine Down Festival, to talk about what inclusivity in wine means and what we can do to further promote it. Tune in for more.

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Follow Keith on Instagram @VinePairKeith. Rate and review this podcast wherever you get your podcasts from. It really helps get the word out there.

“Wine 101” was produced, recorded, and edited by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big old shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. Big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also, Darby Cicci for the theme song. Listen to this. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week. 

E& J. Gallo Winery is excited to sponsor this episode of VinePair’s “Wine 101.” Gallo always welcomes new friends to wine with an amazingly wide spectrum of favorites, ranging from everyday to luxury and sparkling wine. (Gallo also makes award-winning spirits, but this is a wine podcast.) Whether you are new to wine or an aficionado, Gallo welcomes you to wine. Visit TheBarrelRoom.com today to find your next favorite, where shipping is available.

The article Wine 101: Terms: Diversity in Wine appeared first on VinePair.

Legendary IPA Heady Topper debuted in 2003 at The Alchemist brewpub in Waterbury, Vt., and customers immediately began pouring their pints into bottles for offsite consumption. Illegal? Yes. A testament to how amazing of a beer it is? Also, yes. Though many years have passed since, Heady Topper remains as the pioneering example of the New England Double IPA, and its popularity has been at a fever pitch ever since. And as 2023 marks 20 years since The Alchemist’s inception, the brewery just released its first of an amped-up, special edition of its flagship double IPA to celebrate.

In a video posted on Thursday to The Alchemist’s Youtube account, co-owner and head brewer John Kimmich announced the release of 20th Anniversary Heady Topper.

“I wanted to design a beer that is gonna clearly be a nod to Heady Topper, but at the same time forging its own path,” Kimmich explained. In describing the process behind concocting this special brew, Kimmich admitted that he and his team will occasionally make subtle tweaks to batches of Heady — so subtle that customers don’t even notice — and release it as normal Heady Topper. After much experimentation, they landed on the recipe for the 20th Anniversary edition, which the brewery has described as “everything you know and love about the original brought to a whole new level.”

20th Anniversary Heady Topper comes in a revamped can that reveals more of the silhouette of the signature “Heady Topper guy” with hops exploding out his upper cranium. It arrives at 10 percent ABV, pours a bright golden hue, and bursts with fruity notes of Simcoe hops — all with the same balance and drinkability of the original.

Kimmich plans to brew three more batches of the 20th Anniversary brew throughout the course of the year, each with little tweaks and improvements made along the way.

20th Anniversary Heady Topper is currently available for curbside pickup at The Alchemist Brewery in Stowe, Vt. It costs $20 per four-pack, with a limit on three packs per customer.

The article The Alchemist Releases Special-Edition Heady Topper for its 20th Anniversary appeared first on VinePair.

Espresso heads have long argued over how to achieve the ideal pull, from which beans to use, how to grind them, and what snazzy machines to invest in. Now, a new study published in material sciences journal Matter seems to have identified the key to the perfect pull, and it’s much more simple — and inexpensive — than you might think.

According to the study, researchers discovered that adding a splash of water to coffee beans prior to grinding them results in a more delicious and more consistent espresso. The scientists say that this technique has the potential to help industrial coffee brewers and baristas alike overcome a major obstacle in brewing espresso.

“Water not only reduces static electricity and therefore reduces mess as you’re grinding, but it can also make a major impact on the intensity of the beverage and, potentially, the ability to access higher concentrations of favorable flavors,” says Christopher Hendon, associate professor of chemistry at University of Oregon.

The process of grinding coffee beans generates electricity through friction, which causes coffee grounds to lump together and remain in the grinder rather than making their way to the espresso machine. However, when water is added before the beans are ground, there is less friction between the beans and thus less electricity generated, resulting in less waste and a stronger concentration of flavor in each espresso shot.

During the study, researchers evaluated various types of coffee beans, considering their country of origin and color of the roast. Scientists also factored in various processing methods for coffee beans including whether or not they were washed and if they’re natural or decaffeinated. These factors were not found to have an impact on the amount of electricity produced during the grinding process.

In addition to determining that water can help concentrate flavors, researchers also determined that various grinding methods have an impact on the resulting espresso. In order to learn more about how electricity can affect the taste of the coffee, the study’s researchers teamed up with volcanic experts who examine electrical activity during eruptions. According to these scientists, the electricity generated during these volcanic eruptions is remarkably similar to that generated during coffee brewing.

“During an eruption, magma breaks up into little particles that come out of the volcano in this big plume. Those particles are rubbing against each other and charging up to the point of producing lightning,” explains Joshua Méndez Harper, an assistant professor of electrical and computer engineering at Portland State University. “In a simplistic way, it’s similar to grinding coffee, where you’re taking these beans and reducing them to a fine powder.”

As these scientists have seemingly determined that water can significantly improve the quality of espresso, they’re now focused on creating the perfect cup of joe.

“Now we know what grind settings to use to make reproducible espresso,” Hendon says. “We can start to try to understand what factors give rise to sensory differences in coffee taste.”

So, whether you’re pulling a shot for an afternoon pick-me-up or tossing it in an Espresso Martini, be sure to add a few drops of water before grinding for optimal enjoyment.

The article Scientists Have Discovered the Key to Making Perfect Espresso Every Time appeared first on VinePair.

As with all things in life, not all tequilas are created equal. Some are perfect for Margaritas while others are meant for sipping neat, and some tequilas aren’t actually tequila at all (looking at you, Jose Cuervo). No matter what purpose they serve, there is no denying that tequila’s popularity has skyrocketed in recent years. And with an abundance of labels available on shelves, tequila drinkers have no shortage of options to choose from.

To determine where the tequila market stands, magazine Drinks International rounded up the top 10 best-selling tequila brands at 100 of the world’s top bars. Rather than displaying raw sales figures from each global market, the Drinks International Brands Report reflects responses to a detailed questionnaire completed by a targeted list of bars featured on major accolade lists and a small percentage of bars chosen by the Drinks International’s editors.

While a handful of brands have continued to dominate the sector, recent years have seen celebrity influence drastically alter the top-shelf tequila scene. The tides, though, seem to be turning. As celebrity tequila brands become more associated with diffuser production and artificial additives, many agave aficionados — including those at the world’s top bars — are turning to more traditionally produced spirits. Casamigos is the sole celebrity tequila on this year’s list, a possible indicator that high-end bars have brought it onto their back bars as a familiar bottle for guests. Its 10th-place position also challenges the withheld narrative that the celebrities are controlling the tequila industry.

Curious to see what the top 10 best-selling tequila brands are in 2023? Check out the list below to see if your favorite made the cut.

10. Casamigos

Co-created by George Clooney in 2013, Casamigos is arguably the most well-known celebrity tequila on the market, and its $1 billion sale to Diageo just four years after its founding only furthered its success. The brand now offers blanco, reposado, cristalino, and añejo expressions.

9. Tapatio

Distilled at the world-renowned La Alteña in the highlands of Jalisco, Tequila Tapatio was founded in 1940 by agave farmer Don Filipe Camarena. Produced using the traditional tahona method to this day, Tapatio is available in blanco, reposado, and añejo expressions. Also among its offerings: Blanco 110, one of the booziest tequilas in the world, and Tequila Tapatio Excelencia Gran Reserva Extra Añejo, one of the oldest. It’s those last two selections that allowed Tapatio to attract a cult-like following and secure its position as many bartenders’ top choice.

8. Herradura

Herradura, which translates from Spanish to “horseshoe,” was established in 1870 in the lowlands of Jalisco near the base of Tequila Volcano. The tequila is produced using 100 percent Blue Weber agave and the brand actually created the reposado and extra añejo categories.

7. Fortaleza

Founded in 2005, Fortaleza has catapulted in popularity in recent years, cementing itself as a bartender favorite for its lush agave notes that can only be achieved through tahona production. The brand was started by Guillermo Erickson, whose ancestors were the first to utilize steam to cook blue agave and were responsible for the creation of the tequila appellation. The spirit is currently available in blanco, blanco still strength, reposado, and añejo expressions.

6. El Jimador

El Jimador is produced from 100 percent Blue Weber agave harvested in Amatitán in the lowlands of Jalisco. The brand’s name pays homage to this harvesting process, as “jimador” is the title for the tequila farmers who have worked in the region for generations. The spirit is currently available in silver, reposado, and añejo offerings, each of which is distilled twice before being bottled at the estate.

5. Jose Cuervo

As one of the most well-known tequilas on the market, it’s no shock that Jose Cuervo ranks in the top five. The brand rose in popularity in the U.S. following the repeal of Prohibition, during which tequila was smuggled across the Mexican border. While undeniably linked with lower-end mixto varieties, Jose Cuervo does offer some traditional tequilas such as its plata, reposado, and añejo expressions, as well as the Reserva de la Familia collection.

4. Tequila Ocho

Tequila Ocho was founded on the belief that tequila has a terroir of its own, which can be better expressed through a more traditional, slow-style method of tequila production. Currently offered in plata, reposado, añejo, añejo single barrel, and extra añejo single barrel, each bottle of Tequila Ocho is labeled with the spirit’s agave selection location and year of production.

3. Olmeca Altos

Olmeca Altos was founded by bartenders Henry Besant and Dre Masso, so it should come as no surprise that the brand would become highly favored among those in the trade. Produced at Destilería Colonial de Jalisco in Los Altos in partnership with Maestro Tequilero Jesús Hernandez, Olmeca Altos is available in plata, reposado, and añejo expressions.

2. Patrón

Ubiquitous on back bars around the globe, Patrón is one of the most famous tequila brands in the world. While the popularity of Patrón clearly can’t be denied, Drinks International suggests it could be mellowing conversation-wise: When it came to the top 10 most trending tequila brands, Patrón came in 10th out of 10. The tequila giant currently offers silver, reposado, añejo, and extra añejo expressions in addition to super-premium selections like El Cielo, El Alto, and the Gran Patrón line.

1. Don Julio

For the eighth year in a row, Don Julio tops the list as the top-selling tequila brand. However, Drinks International did reveal that the brand maintained only a slight lead on its competitors. The brand touts itself as the world’s first premium luxury tequila, with that reputation upheld with the wildly popular and oft-mimicked Don Julio 1942. In addition to the super-premium expression, the brand also offers a blanco, reposado, añejo, the 70 Añejo Claro, and the Real, as well as special releases including its Double Cask, Private Cask, and Double Cask Lagavulin.

The article The 10 Best-Selling Tequila Brands for 2023 appeared first on VinePair.

Since the dawn of craft beer, bars have played a pivotal role in the boom of American brewing. Nowhere is this more true than at the more specialized spots: the beer bars, as we know them, with their thoughtful selections across tap lines and bottle lists, and their dedication to service, atmosphere, and education. The best ones are learning institutions —places of discovery and retention, from the emerging trends to the established tastes. Quite simply, they treat beer serious AF. They espouse the industry’s creativity and flavor-first focus to their thirsty disciples, spreading the gospel of great liquid and the passionate people behind it. And, like the breweries they champion, many are must-visit destinations for beer diehards.

So, as the year comes to a close, we surveyed these informed professionals about the beer producers hitting right right now. We assembled a similar list at the end of 2022, but these past 12 months have been nothing if not a sobering time for craft brewers. Sales have slowed. Competition has increased, especially in the broader alcohol market. The cost of all inputs has gone up and stayed up. Lately, brewery closures seem to occur on the daily, no size or stature spared. There’s a palpable sense of uneasiness and worry about what else is to come.

Yet, at the same time, nearly 10,000 breweries are currently operating in the U.S. — an all-time high. Great beer is being made everywhere now, from rural pockets to large metropolises, and it’s easier than ever to access (even at gas stations, as you’ll read below).

So, what breweries are defining the moment, however uncertain that moment may be? We consulted publicans, beverage directors, and buyers from some of the country’s top beer pubs. Their answers, gathered below, showcase both new and well-established names and, within this group, present a wide range of focuses and specialities.

North Park Beer Company

San Diego, Calif.

“When North Park Beer Company was recognized as Brewery of the Year for its size category at last year’s Great American Beer Festival, it merely confirmed to the outside world what locals had grasped long beforehand. Set in the eponymous neighborhood — a hub of craft-beer culture in San Diego and home to a dozen fully fledged production facilities or satellite taprooms — founder Kelsey McNair’s brainchild brewery makes flawless IPAs of all stripes, as well as delightfully clean lagers and decadent barrel-aged imperial stouts. A willingness to tinker with recipes (beloved flagship Hop-Fu! has seen dozens of iterations) and embrace new-wave hop additions has ensured ongoing relevance and innovation in the crowded IPA landscape. The brewing trio of Tyson Dennis, John Peacock, and Zack Kaplan are not only supremely talented in their art, but also our friends and neighbors, while the taproom staff consistently displays the highest forms of professionalism and hospitality. It’s a daily solace to gaze out the window of Bottlecraft North Park at the brewhouse across the street and know that a place of respite and camaraderie lies just steps away.” —Gene Fielden, beer buyer, Bottlecraft, San Diego

Arkane Aleworks

Largo, Fla.

“The beer scene in the Tampa Bay area has never been more dynamic and entertaining to be a part of than it is right now, and we are incredibly fortunate to have access to so many breweries that are able to pump out beers so hyped they create a gravitational pull to our taps and coolers. But the one brewery that makes us want to write poems while we braid its hair, the razzle with the most dazzle, is the all-hits-and-no-misses Arkane Aleworks out of Largo. Owners and longtime friends of ours Joe Scheibelhut and Dan Graston carefully infuse every single beer they brew with, in their own words, ‘science and stuff,’ and these dudes absolutely f*cking nail it with every style they make, whether it’s iconic and classic or iconoclastic. Arkane is probably best known for their sours and we’ve made three with them, the most popular of these collaborations being the Biggie Smalls-inspired Enough to Feed the Needy, made with peanut butter and jelly to make all your dreams come true. Yet one of my favorites is their Largo Gold, a California Common that’s easy like Sunday morning. Founded in 2016 and on our shelves since the day we opened in 2017, Arkane is doing it right, and we’re looking forward to fawning over their beers for many more years.” —Amanda King, co-owner, Hawthorne Bottle Shoppe, St. Petersburg, Fla.

Masthead Brewing Company

Cleveland

“Masthead’s core lineup is fantastic, a personal favorite being their West Coast-style IPA, simply called IPA. But they also make phenomenal lagers, stouts, and barrel-aged beers. From the light and crushies to the decadent dessert beers, they really don’t make a beer I haven’t loved. We always keep at least a few in stock, including limited-release and rotating seasonals.” —Sara Levin, co-owner, The Barrel House, Dayton, Ohio

OEC Brewing

Oxford, Conn.

“We just had OEC’s Oktoberfest on, but my current favorite beer is its Coolship Lager. It’s cooled in a coolship and then open fermented. Very rustic and reminiscent of the beers I had in small breweries in Czechia. OEC also produces some clean beers in foeders, and they helped inspire us to convert our foeder from mixed-culture use to clean lagers and some British-style ales on our brewery side.“ —Brent Hernandez, owner and brewer, Redlight Redlight, Orlando, Fla.

Halfway Crooks

Atlanta

“Common sense suggests that hazy IPAs and fruited sours will usually be the most popular beers on a tap list. But one of our early surprises here at The Daily was a realization that our lighter offerings — lagers, kölsch, and low-ABV saisons — actually move very quickly. As a pilsner evangelist, I’m thrilled that we get to keep a steady supply of excellent lagers on tap. And I’m doubly thrilled that Halfway Crooks is regularly distributed to North Carolina. I’ve been familiar with Halfway Crooks for several years, having initially been won over by their excellent branding and design. But the skill and craft of founders Joran Van Ginderachter and Shawn Bainbridge keep me coming back for more. They quickly became one of the country’s best lager breweries but they also happen to release a variety of incredible traditional European beers like Belgian IPAs, mixed-fermentation farmhouse ales, and more. It’s this combination of breadth and depth that confirms Halfway Crooks as one of the country’s best craft breweries. Basically, if there’s a Halfway Crooks keg on the distro sheet, I’m buying it.” —John Paradiso, owner, The Daily Beer Bar, Durham, N.C.

Schilling Beer Co.

Littleton, N.H.

“Schilling, out of Littleton, N.H. — the quintessential ‘cute little New England town,’ as I like to call it — makes some excellent Northern and Central European-style beers, including some of the best lagers in the entire country. At the beginning of 2023, we hosted a beer dinner featuring the brewery, and we learned that when they opened in 2013, they were told that they would never make it because they didn’t place a heavier focus on IPAs (they didn’t even have any). Now I do enjoy IPAs, but I’ve seen many breweries cave in to market pressures wherein they open their doors with a plan to focus on more traditional European styles, only to find that their tap list gradually evolves into a hop lover’s paradise. Ten years later, Schilling is still putting out the same traditional world-class beers while sticking to their guns. My personal favorites from them include the Czech-style pilsner Alexandr and the Belgian tripel Erastus. As a beer buyer for a bar that focuses on food, beer, and other drinks with an international focus, I know that I can always find an excellent option from Schilling’s portfolio.” —Rich Spoehr, manager, Burgundian, Attleboro, Mass.

Ghost Town Brewing

Oakland, Calif.

“So, with the caveat that we work alongside some world-class breweries without which we’d be nothing, and that at various points of our 16-year history we’d answer this question with any number of them, including Moonlight, Russian River, and Cellarmaker, I’d have to say that the last couple of years we’ve increasingly been incredibly impressed by Ghost Town in Oakland. First it was their IPAs. We always have several on tap, rotating frequently, and the staff will unofficially decide what beer wins the week, and Ghost Town slowly moved up the ranks on that front with offerings like Monkey’s Paw and Wraith. Then we started using their lagers, especially West Coast pilsners, in our rotation, which are top notch and raised eyebrows. And more recently, we sampled their sour lineup, including the dark-smoked Tomb Spawn, which blew the staff away and are featured more frequently in our rotation as a result. We love a brewery that can hit on all points (and there are many), and Ghost Town has solidified its place on that list.” —Christian Albertson, owner, The Monk’s Kettle, San Francisco

Birmingham District Brewing Co.

Birmingham, Ala.

“To say you won’t find a bad beer at the small but much beloved Birmingham District is an understatement. Brewmaster Jimmy Sumpter has developed an impressive variety of styles that he brews deftly, from excellently balanced fruited sour ales, to the best cold IPAs around. Production remains small, as the brewery rests in a relatively tiny footprint behind arguably the best fried chicken shop in town. But the word is definitely out among locals. Do not miss the Birmingham Pilsner. It is crisp, clean, and hits a really great balance of German and American takes on the classic style.” —Jake Herron, package beer manager, Hop City Beer & Wine, Birmingham, Ala.

Light the Lamp Brewery

Grayslake, Ill.

“The sign of an excellent brewery, to me, is the ability to innovate and thrive in a variety of styles. Light the Lamp and head brewer Dan Ray are able to do this with hoppy, dark, sour, and light brews. Their Idiot Sandwich IPA uses dip-hopping to marry hazy and West Coast proclivities in a remarkably drinkable and flavorful brew. Bad Finale, meanwhile, is a lovely throwback: a hoppy, roasty American stout that doesn’t need to lean on adjuncts or barrel aging; it’s a marriage of malt and bitterness that exists perfectly on its own. Chicagoland has no shortage of excellent brewery options, and we believe that Light the Lamp is one of those diamonds in the suburbs that deserves a bit more attention.” —Austin Harvey, co-owner and buyer, Beermiscuous, Chicago

Suarez Family Brewery

Hudson, N.Y.

“For many reasons, Suarez Family Brewery will forever be a favorite of ours here at the bar. Lately, what really has us excited is their attention to English-style beers. Proper cask-conditioned old ale served on a beer engine with a sparkler attachment is just the kind of experience that got Lauren [Slezak, co-owner] and I excited about beer in the first place.” —Colin Pratt, co-owner, Delaware Supply, Albany, N.Y.

Good Word Brewing & Public House

Duluth, Ga.

“There are so many great breweries it’s hard to choose just one. One of my favorite events that our brewery, Salud Cerveceria, gets to pour at every year is Little Beer Fest in downtown Duluth, put on by Todd DiMatteo and the team at Good Word Brewing & Public House. Whenever their beers come to our market we love to feature them as Todd brews a wide range of beers including classic English styles along with an amazing cask program. These are the types of people and breweries we love to feature at the Salud Beer Shop downstairs from our brewery, putting out the product they love to drink and not just brewing whatever is the hottest trend. If you brew what you love to drink, I truly believe that comes through in the product. Whenever you are in or near Atlanta, stop at Good Word. You won’t be disappointed.“ —Jason Glunt, owner, Salud Beer Shop, Charlotte, N.C.

Offset Bier Co

Park City, Utah

“As a beer-bar owner whose menu features well over 400 beers from 21 different countries, I am asked what my favorite beer is quite regularly. It’s easy to fall into the trap of recency bias and replying that a new arrival is my latest favorite. But when I stop to think, it’s those beers I order when I can’t decide, the beer that brings comfort and consistent enjoyment without fail, that are my actual favorites. For the last few years these beers that I go to regularly have all come from Offset Bier in Park City. While Offset makes some absolutely amazing IPAs, it’s their beer-flavored beer that really warms my soul. Founded by Conor Brown and Patrick Bourque back in 2021 and hidden away in an industrial park area, Offset never ceases to impress. Both founders were avid homebrewers and Patrick actually worked at our sister homebrew shop, the Beer Nut, for many years before and while being a professional brewer at different breweries in Salt Lake City. Their passion combined with incredible skill and focus has blessed us with amazing beers like the North American Brewers Association gold-medal-winner Altbier and silver-medal-winning dark lager Tmavé Pivo. It’s these two beers that I find myself drinking more than any other on our menu and that’s saying something as a self-proclaimed Belgian beer nerd.” —Mark Alston, owner, The Bayou, Salt Lake City

Jackie O’s Brewery

Athens, Ohio

“One brewery immediately comes to mind: Jackie O’s. This is a brewery that refuses to cut corners and produces world-class beer in a wide variety of styles. From monster barleywines like BBA Brick Kiln to crispy lagers like Uptown Pils, they knock everything out of the park. When Jackie O’s entered the West Virginia market shortly before Summit’s ninth anniversary, I immediately made up my mind that we would feature them for our anniversary celebration. I reached out to their director of sales, Kevin Coffield, and he agreed without hesitation. Being that they just entered the market, I assumed they would want to focus only on core brands. Nope! In addition to their core brands, they sent us about two dozen different beers, including kegs of Appervation, Prodigality, and their fantastic Italian-style pilsner, Piazza. They’ve had a permanent place on our draft and bottle/can lists ever since. Art Oestrike and his crew at Jackie O’s just do it right. World-class beer from world-class people.” —Jeff McKay, owner, Summit Beer Station, Huntington, W.Va.

Oxbow Brewing Company

Newcastle, Maine

“If there’s one brewery we’ve consistently sought to occupy our farmhouse draft line, it’s Oxbow, the small brewery located roughly an hour northeast from Portland. Oxbow’s name is inspired by its nearby winding rivers, with all beer brewed using the soft spring water pulled from an artesian well on the property. The forest and farmlands provide a perfect backdrop for a day at the brewery, but more importantly play a central role in the superb quality of Oxbow’s beer. Terroir is queen, evident in their superb mixed- and spontaneously fermented ales. Many of their barrel-aged farmhouse delights can only be enjoyed in Maine, at one of their two locations. But I highly recommend any sent past state lines: Farmhouse Pale Ale, Crossfade, and Effloresce, to name a few. However, it’s their annual grand cru release, Liquid Swords, that I most look forward to. If you see Liquid Swords on draft at your favorite bar, you’ll certainly be a genius to grab a pour.” —Chris Maestro, owner, BierWax, Brooklyn

Drekker Brewing Company

Fargo, N.D.

“I would have to give the nod to Drekker. We haven’t had access to their stuff for terribly long, but in the short time we have they have become all the rage with our patrons. The big, fruity, smoothie sours are a huge hit, to the point that if we post anything about them on our socials, people show up looking for them. The Chonk series, in particular, is the most sought after. If I were to pick one Chonk, which is nearly impossible, I’d maybe go back to the peanut butter and jelly version we had several months ago. Currently, we have the Birthday Cake and Strawberry & White Chocolate versions. We even sing songs with ‘Chonk’ inserted into the lyrics. It’s become a whole thing now!” —Mike Williams, general manager, Craft Brew Underground, Auburn, Maine

IMBĪB Custom Brews

Reno, Nev.

“In the rural state of Nevada we can proudly say some of our favorite beer in the country is brewing and barrel aging right in our own backyard at IMBĪB Custom Brews. It’s pretty incredible the range of different styles they make and execute flawlessly out of their small space. Some of our favorites include any of their Belgian-influenced sours aged in foeders, German lagers, and smoked beers. These really speak to us as our beer list is heavily European-focused. Owners and brewers Matt Johnson and Jason Green are the real deal. They’re down to earth, thoughtful, passionate people, which makes loving the beer an easy choice.” —Rose Signor, owner, The Silver Stamp, Las Vegas

Allagash Brewing Company

Portland, Maine

“Throughout the 21-year history of The Publick House, we have always admired and respected
the creative talents of Rob Todd and his team at Allagash. Their beers are mainstays in our beer program. Whether enjoying their flagship witbier, Allagash White, or savoring one of their mixed-fermentation or spontaneously fermented beers, you will not be disappointed. Great thought and effort shine through the presentation and tasting notes of their beer. They are always complex yet remain balanced and transformative, and pay homage to their Belgian counterparts perfectly. Allagash continues to grow and pivot its brewing portfolio with the addition of new beer styles often developed from suggestions made by their talented team members. There is a style for every beer drinker and for every season at Allagash. From a wheat beer to a barrel-aged triple to a stout, all are created with great attention to detail and quality. As we approach winter, my chosen beer would be Triple, a Belgian-style golden ale. It has that classic Belgian yeast aroma at first followed by spice notes of clove, pepper, and more subtle notes of caramel, banana, and passion fruit. It’s complex yet smooth and refreshingly dry, a soothing beer for the changing seasons upon us. Not to be left out is the company culture of Allagash, revered by many. Their commitment to supporting the Maine community by brewing primarily with Maine-grown grain and investing in clean water conservation, as well as minimizing their carbon footprint, is admirable. There is a family feel to their brewery and always a knowledgeable and friendly team member to help guide your beer choice. Allagash is made up of an amazing group of creative individuals whose focus is to brew the highest-quality craft beer possible with innovative strategies while remaining true to their vision. It is not difficult to see why Allagash has won so many awards and has accomplished so much.” —Ailish Gilligan, co-owner, The Publick House, Brookline, Mass.

New Heights Brewing Company

Nashville

“We love local brews at Hops & Crafts, and New Heights is just around the corner from us. We frequently rotate local, high-quality craft beers and New Heights fits the mold perfectly. Primarily specializing in IPAs, New Heights brews our house hazy IPA, Damguday. Owner Jeff Fountain got his start at Mission Brewing in San Diego so his West Coast influence makes his IPAs dry and hoppy. However, you still get the citrusy, floral bits that everybody loves in hazy IPAs. Outside of IPAs, New Heights always has a unique variety ranging from light beers to sours, dark and malty to wild specialties. We usually have a couple New Heights beers at any given time and can’t wait to see what they come out with next!” —Lindsay Hanson, manager, Hops & Crafts, Nashville

Brewery ARS

Philadelphia

“Good beer is pretty ubiquitous these days. To differentiate between the quality of the liquid can at times require more consideration for nuance than a pint should warrant. Deciding if you like a beer shouldn’t require any thought really. You like it or you don’t. Get a second or switch it up. When thinking about our ‘favorite’ current brewery, Cassie Cameron (our beer buyer) and myself immediately zoomed in close to home here in Philly. Provincial pride may have helped narrow our focus but the old cliched story about relationships and knowing who is behind your beer is more impactful today than it’s ever been. Brewery ARS is a brewery here in South Philly whose beer, especially their Wayne’s Pale Ale, could land on the top of any list of favorites, even if liquid was the only determining factor. Add in the fact that ego isn’t an adjunct in their process and that pretension is nowhere to be found in the brewery and you have a special recipe. The brewery is in a real-deal neighborhood and it fits right in. Only good people can make truly good beer. The people at ARS make truly good beer.” —Evan Clancy, co-owner, Fountain Porter, Philadelphia

Fluvial Brewing

Harrison, Maine

“Fluvial is one of those breweries that you stumble upon every once in a while and think, ‘Wow, this place gets it.’ They make approachable beers that are consistent from the first sip to the last. They are located in a rural part of Maine that is almost exactly one hour from Portland. Their brewery is welcoming and encompasses all the things I love about a brewery. It is medium-sized, has small snacks including a charcuterie option, and a yurt onsite that you can cozy up in, in the colder months. But what I love most are the owners Shaun and Lisa Graham. They have gone above and beyond to make Fluvial not only a destination brewery due to the beauty of the brewery itself, but a destination brewery for the beers they produce. Fluvial offers a few different styles, but the style that I enjoy the most is their IPAs. In a landscape where every brewery has a flagship IPA or at least one IPA on their menu, Fluvial has been able to not only produce IPAs that stand out, but ones that are truly flavorful and carefully thought out. My favorite IPA of theirs is Tropic Dancer, a hazy IPA that is smooth and sweet and has notes of papaya and mango, truly an easy drinker. Or there is the double IPA Summit Sipper, using a majority of Maine-grown malts and dry hopped with five different varieties. It’s somehow still subtle and smooth and you would never guess it clocked in at 8.3 percent ABV. In an extremely competitive market in Maine, Fluvial has separated themselves by doing what they enjoy, in a community they love, and the passion shows in every facet of their operation. So much so that we run their beer on a consistent line at our Queens Head location and usually have one of their offerings at Kings Head on a weekly basis. I will add as someone who has been doing beer buying for the last three years, and been in the craft beer scene for the last 15, I don’t normally get impressed by a lot of breweries. But Fluvial is one of the exceptions. Truly great people, making great product.” —Michael Black, beer buyer, The King’s Head, Portland, Maine

Structures Brewing

Bellingham, Wash.

“Being in the Seattle area we have almost too many breweries to choose from. (Not complaining!) Some of my favorites don’t have much draft availability, though. There are a few I try to always have on draft. Structures is one of them, because owners James Alexander and Bryan Cardwell are wizards with hazy IPAs. We’ve done multiple collabs with them, including Loam Temple, with proceeds going to PNW trail work, and Fresh Wave, highlighting fresh hops.” —Nat Pellman, general manager, Brouwer’s Cafe, Seattle

Jester King Brewery

Austin

“In Ghost Whale’s seven-year history, we have stocked a huge range of incredible American breweries. But the availability is inconsistent and once a brand has sold out, we may not see another shipment arrive for six months or more. (An honorable mention goes out to San Francisco’s Laughing Monk, which proudly produces Belgian-influenced beer styles to sit alongside an incredible range of hoppy beers. We love them as a brewery and as people.) However, our pick of the U.S. breweries has to go to the mighty Jester King. Jester King is the only American brewery Ghost Whale has been able to keep constantly in stock since I opened the store. From their astonishing ‘Spon’ range of Lambic-style beers — which are more than good enough to stand toe-to-toe with the best in Belgium — through to their fruited saisons and everything in between, I am constantly in awe of what they produce as are our customers. We always have a range of Jester King bottles in stock and often will have a keg pouring, too. As a final accolade that shouldn’t go unmentioned, any American brewery who is prepared to make a farmhouse version of a classic British mild and call it Commercial Suicide deserves a medal. Long live the King!” —Stuart Anderson, owner, Ghost Whale, London

Bottle Logic Brewing

Anaheim, Calif.

“I’ve got very little space at the shop, which means I sell through more than half my shelf stock every single week. This requires me to constantly rotate new product and different breweries through my inventory. But, Bottle Logic always finds a spot. They’ve long been recognized as the House of Stouts, but in recent years, they’ve become so much more with their innovation and constant development of other interesting beer styles. I’ve been thoroughly enjoying their barrel-aged, cocktail-inspired Lightning in a Bottle lineup and their Old World-style lagers informed by their research trips to Germany. Bottle Logic has always held an extremely high standard for their beers, and seeing the amount of R&D they put into their craft is astounding. They hold true to their motto of ‘Always Exploring!’” —Shibli Haddad, owner, Replicant: Shell, Pasadena, Calif.

Gezellig Brewing Company

Newton, Iowa

“Gezellig Brewing Company, based in Newton, Iowa, is our current favorite brewery. ‘Gezellig’ is a word that means a cozy feeling in Dutch and boy, are their beers cozy. The brewery is located just 30 minutes from us, which makes it our most local, and their beers hit every single time. Gezellig is 100 percent female-owned, and, double bonus, their head brewer Joe is like a beer wizard and is a longtime award-winning brewer in the Iowa brewing scene. Our current favorite Gezellig beers are Magic Carpet Ride, a dank, citrusy, and fruity double IPA, as well as their flagship beer, Liquid Hug, a lager that is consistently our best seller. Cheers to great Iowa beer!” —Marty Duffy, owner, The Cellar Peanut Pub, Pella and Newton, Iowa

Hella Coastal

Oakland, Calif.

​”We adore Hella Coastal not just for their great liquid​, but also for their significant role as the only black-owned brewery in Oakland. They are beacons of light for the diversity and inclusion we hope to see continue to grow and expand in beer, especially in the production and ownership space. Chaz Hubbard and Mario Benjamin are truly part of our local community​, going from homebrewing and talking about their brewery ambitions sitting at our bar, to having their beer be among our best sellers. They started ou​t collabora​ting with the likes of Rare Barrel, Henhouse, Humble Sea, and Cellarmaker, a​nd now they’ve moved into their own production, ​putting out beers like Shock G Forever ​Golden Ale and Bomba Nights​, a ​coquito​-inspired stout. The staff favorite is for sure their Ice City, a take on cold IPA​ featuring Nectaron, Citra, and Mosaic​. Crispy and delicious. They are still relatively small but we are absolutely ecstatic to watch them grow.​” —Alyson LesPucci, general manager and beer buyer, Degrees Plato, Oakland, Calif.

Fox Farm Brewery

Salem, Conn.

“Hyperbole or not, there isn’t enough battery life in my laptop to describe how incredible Fox Farm is. Anything they throw in the tanks is absolutely world class. It almost seems like it’s impossible for them to miss on any creation. Regardless of style, any time their beers are available they will end up on our board. Scatter Brown Ale, Annata Farmhouse, and Wile IPA are crowd and staff favorites. But if Gather, a German-style pils, was the only beer I could drink for the rest of my life, I’d die a happy man. Delightful humans and incredible beer. It’s their world, we’re just lucky enough to live in it.” —Lukasz Nowakowski, manager, Blind Tiger Ale House, New York City

Inner Voice Brewing

Decatur, Ga.

“Inner Voice Brewing in Decatur has become one of my favorite breweries over their two-plus years of operation. Josh Johnson and Rhett Caseman, the folks behind Inner Voice, have been part of the Georgia beer scene for many years and their brewing and industry acumen shines in everything they do. There’s authenticity in their branding and serious talent behind their beer, no matter the style. They’ve made a name for themselves as a premier IPA brewery in the state, but Power Nap, their Czech-style dark lager, is my favorite of their beers. It’s got an incredible depth of malt complexity for a low-ABV beer and just enough Czech hop flavor and bitterness to balance it out. Their taproom is one of the coolest spaces to drink beer in Atlanta, and it’s made even better with a slice of Glide Pizza from the kitchen inside the taproom. You’ll see these guys at the occasional national beer festival but do yourself a favor and enjoy a pint of their exceptional beer down here in Decatur.” —Neil Callaghan, beer director, Brick Store Pub, Decatur, Ga.

Forager Brewery

Rochester, Minn.

“Austin Jevne and the entire Forager crew are not only some of the best beer makers in the U.S., they are also some of the nicest people. Obviously they are known for massive imperial stouts. But that is not the only style they excel in. Lagers, IPAs, wild ales, and even fruited sours, it’s all awesome. They also seem to be a favorite among all the great guests at Peders, as they of course should be. Not all hop juice, not all BA stouts, not all funky wild ales. Pretty much all of the above.” —Jonas Kobberø, owner, Peders Craft Beer, Copenhagen

Tactical Brewing Co.

Orlando, Fla.

“Tactical Brewing from Orlando is really impressing me recently. With all of the beer available these days, I find it difficult to be impressed by the same brewery on a consistent basis. But, Tactical has been doing just that. In my opinion, they aren’t overly hyped, not often talked about. But the beer ends up wowing me, my co-workers, and our guests. We have had a variety of their offerings at 99 Bottles — lagers, hazy IPAs, sours, seasonals — on draft and in cans. Melancholy, a gluten-free watermelon sour ale, has been a fan favorite since it became available; we have had it on draft multiple times. Most recently, Night Shift, a gluten-free caramel apple sour ale, blew my socks off with its amazing flavors and fun light green color. Their label art and beer names are great, too.” —Mark Tuchman, owner, 99 Bottles, Sarasota, Fla.

Stoup Brewing

Seattle

“One brewery who has become an integral part of our three shops is Stoup. They are one of our favorites because they aren’t hyper niche in the styles of beer they produce. They make something for everyone: a robust porter; a crispy Citra-hopped IPA; a perfectly balanced Northwest red ale; clean, well-made lagers; and hazy, juicy IPAs. You will nearly always find their cans on our shelves, and their drafts pouring at our bars.” —Jordan White, general manager, Chuck’s Hop Shop, Seattle

The article The 30 Best Breweries in the Country Right Now, According to Beer Bars appeared first on VinePair.

With its warming notes of baking spices, rich caramel, and herbs, it’s no wonder that rye whiskey is a popular choice for winter sipping. This spirit perfectly captures the cozy vibes of curling up by the fire with a good book, making the holiday season an ideal time to find a special bottle to gift — or keep for yourself.

Though bourbon continues to be the darling of the American whiskey category, rye has also boomed in popularity over the past several years. And with the ever-increasing number of impressive options on shelves, the spirit shouldn’t be overlooked as a gifting option. From classic expressions that can help build the perfect Manhattan to more experimental bottlings that tinker with unique aging regimens in exotic casks, there’s a bottle out there for every type of whiskey drinker.

In honor of the season, we rounded up some of our favorite ryes to help your friends and family achieve peak winter bliss. Here are the seven best rye whiskeys to gift this year.

Best Budget Rye: Old Forester Kentucky Straight Rye Whiskey
Best Splurge Rye: Hinterhaus Distilling Trapper’s Oath 18 Year Rye
Best Rye for Beginners: Elijah Craig Straight Rye Whiskey
Best Rye for Geeks: Old Potrero 6 Years Old Straight Rye Whiskey
Best Rye for Cocktail Lovers: Sazerac Straight Rye Whiskey
Best Rye to Impress: Angel’s Envy Finished Rye
Best Limited-Edition Rye: A Midwinter Night’s Dram Act 11

Best Budget Rye

Old Forester Kentucky Straight Rye Whiskey

This bottle offers an impeccable value at its price. Its mash bill — 65 percent rye, 20 percent malted barley, and 15 percent corn — is relatively rye-heavy for a Kentucky-crafted bottle, giving it a delightfully expressive profile. It opens with aromas of dried bananas and fresh bread on the nose, and the palate delivers rye’s signature spicy kick. At an average price of $26, this bottle is a home-bar all-star that can be sipped neat or used in a wide range of cocktails.

Average price: $26
Rating: 92

Best Splurge Rye

Hinterhaus Distilling Trapper’s Oath 18 Year Rye

This rye veers off the spirit’s typical path. Aged for 18 years and finished in stout casks, it carries aromas of tart cherries and flavored bubblegum that really pop in the glass. The palate has rich notes of toasted bread, strawberry jam, and cherries. It’s an incredibly well-balanced option at 49 percent ABV, making it well worth the price tag.

Average price: $130
Rating: 93

Best Rye for Beginners

Elijah Craig Straight Rye Whiskey

The mash bill for this Heaven Hill-produced bottle comes in at just 51 percent rye, making it the perfect introduction to the spirit for beginners. While it still maintains rye’s signature spicy kick, it also offers a soft and subtle cereal note on both nose and palate with complementary aromas of toasted oak and herbs. Encourage your bourbon-adjacent friends to try it in a rye Old Fashioned, and watch them be converted to the rye fan club.

Average price: $33
Rating: 91

Best Rye for Geeks

Old Potrero 6 Years Old Straight Rye Whiskey

This bottle’s for the loved one who keeps both craft spirits and beer close to their heart. Its San Francisco-based distillery was founded in 1993 by Fritz Maytag, the same pioneer who started the craft brewing movement with his purchase of Anchor Brewing in 1965. After reviving Anchor’s iconic steam beer, Maytag set his sights on recreating the original whiskey of America, using copper pot stills and a mash of 100 percent rye malt. The result is a rich rye with a weighty texture and a spicy finish. And as the much-beloved Anchor Brewing shut down this year, there’s no better time to celebrate its history with a thoughtful gift that reaches into the brewery’s past.

Average price: $65
Rating: 93

Best Rye for Cocktail Lovers

Sazerac Straight Rye Whiskey

Though this bottle boasts the name of a popular rye cocktail on its label, it has a well-balanced flavor profile that lends itself a vast array of drinks. The palate offers a heavy dose of spice with hints of tropical fruit and grain, as well as a rounded texture that can add depth to even the simplest concoction. It’s perfect for a Manhattan, Remember the Maine, and, of course, its namesake New Orleans classic.

Average price: $32
Rating: 90

Best Rye to Impress

Angel’s Envy Finished Rye

This whiskey’s distinct characteristics are immediately apparent on first pour. Angel’s Envy sets itself apart by aging this rye in rum casks, lending aromas of maple syrup, brown sugar, cloves, and cinnamon to the nose. All of these notes are intensified on the palate, resulting in a truly impressive expression packed with character. Sipping this spirit neat evokes the feeling of lighting a winter-spiced candle, so the holiday season is naturally its time to shine.

Average price: $90
Rating: 93

Best Limited-Edition Rye

A Midwinter Night’s Dram Act 11

This limited-edition rye from Utah’s High West Distillery was literally created for cold-weather sipping. A Midwinter Night’s Dram aims to deliver the nostalgia of the season in the glass with a delightful mix of sweetness and spice. The mix of straight rye whiskeys is finished in ruby and tawny port barrels, and comes in at 49 percent ABV. The nose brings ample fruitcake notes including allspice, nutmeg, and cinnamon, and the influence of the port barrels is apparent on the palate with chocolate, cooked figs, dark cherry, and baking spices all coming through beautifully.

Average price: $150
Rating: 93

The article The 7 Best Ryes to Gift This Holiday (2023) appeared first on VinePair.

By some metrics, Blue Moon is the best-selling craft beer of all time. But is it actually a craft beer? When the orange-garnished witbier started booming in the early aughts, terms like “crafty” and “phantom craft” were tossed around as ways to describe premium beers coming out of mega macrobreweries, much like Blue Moon. While it had the look, feel, and taste of a grassroots craft brew, the Brewers Association attempted to dethrone the witbier with a slew of guideline changes as to what truly defines a craft beer in a logistical sense. However, the charade did little to slow the Coors-brewed “crafty” juggernaut’s rise. And, as our guest today would argue, Blue Moon’s inception actually helped the American craft beer renaissance take hold.

Not only did the brew prime the taste buds of American drinkers for the full-bodied beers that were to come, but it showed early soon-to-be craft brewers that there’s more to beer than light lagers. In short, it was a source of inspiration.

Today on “Taplines,” Dave is rejoined by Keith Villa for the second installment of our two-part episode about Blue Moon’s historic, controversial rise. The two discuss the brand’s soaring success after its rocky first few years in the Rocky Mountains, and how once Blue Moon found its footing in Coors’ portfolio, it started facing criticism from some members of the craft brewing industry. Tune in for more and check out part one here!

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The article Taplines: How Coors Capitalized on Craft Brewing’s Boom appeared first on VinePair.

While the holidays are traditionally a time for spiced ciders, creamy eggnogs, and hot buttered rums, this year we suggest you ditch the high-maintenance cocktails and switch it up with a drink that’s brighter, colder, and bolder.

Something like White Claw®.

Of course, it is the season of giving, so we’re not (just) suggesting you grab a 6-pack for yourself. With flavored vodkas, mixed drinks, and, of course, the brand’s game-changing hard seltzer, there’s a White Claw® product for every of-age person in your life, and each can serve as the refreshing foundation for a gift basket that’s anything but boring.

Below, find four ways to package and present a few of our favorite drinks and revel in your role as a hard seltzer-gifting champion.

Twelve Days of Crispness

Rather than 12 drummers drumming, treat a loved one to a dozen of something far more delicious: a White Claw® Hard Seltzer variety pack featuring the fizzy and flavorful classics that first put White Claw® on the map: Raspberry, Ruby Grapefruit, Black Cherry, and Natural Lime.

This variety pack is already a party in a box — making it the perfect gift for the enthusiastic host — so when building a basket around the beverage, you’ve got to think fun. Whip up some homemade snack mix, toss in a card game guaranteed to get the laughs going and the conversation flowing, then add a miniature speaker to ensure that wherever the night leads, the music can follow.

A Taste of the Tropics

Though wintertime begs for a sunny escape, the costs and the crowds mean that seasonal travel is anything but easy. Instead, help your friends step up their staycations by transporting them to the tropics via delicious beverages.

For a taste of paradise, grab a bottle of White Claw™ Flavored Vodka Mango (featuring additional fruity notes of orange, cantaloupe, and peach) and Pineapple. When building the rest of the basket, summon vacay vibes with salty snacks and summery items that will instantly add tropical vibes to their home. A few ideas: fun sunglasses, macadamia nuts, silly straws, a sea breeze-scented candle, and a surf rock album on vinyl. Don’t forget paper umbrellas for extra presentation punch.

While we encourage you to get creative, there’s one thing you won’t need — a mixer. Besides being packed with flavor, White Claw™ Vodka promises a smooth and clean finish with a little sweetness thanks to Triple Wave Filtration™ —a process perfected by White Claw’s® master blender that employs the pressure equivalent to three 30-foot waves.

The Ultimate Cocktail Kit

While White Claw™ Vodka is enjoyable on its own, it can also serve as the base for some pretty epic cocktails, making it the perfect gift for professional and amateur mixologists.

Grab a bottle of White Claw™Premium Vodka, a classic vodka balanced with slight citrus notes, and White Claw™Flavored Vodka Black Cherry, featuring bold dark fruit flavor and a velvety mouthfeel, in a basket along with a shiny shaker, some funky Martini glasses, and leveled-up versions of home-bar basics (stuffed olives, edible flowers, interesting liqueurs). Then, sit back and serve as the official taste tester while the giftee gets behind the bar.

Need some inspiration? For those who prefer to booze by the book, White Claw® has a selection of recipes featuring these and other products. The Holi-Cherry Martini puts a fruity spin on the classic, while The Cranberry Fizz is a festive, crowd-pleasing cocktail perfectly suited for any holiday get-together. There are also options like The Holiday Super CLAW™, which features White Claw™ Flavored Vodka Black Cherry and White Claw® Hard Seltzer Black Cherry, so be sure to throw in a 6-pack of the latter for bonus fun and extra sparkle.

Tailgating To Go

If you want to be the No. 1 friend to a No. 1 fan, forget the beer. Next game day, transform their tailgate experience with a selection of White Claw™Vodka + Soda.

Made with White Claw’s Triple Wave Filtered™ vodka and a splash of real fruit juice, these canned cocktails are pre-mixed for ultimate portability and drinkability. Available in four flavors — Peach, Pineapple, Wild Cherry, and Watermelon — there’s something for everyone at the tailgate. Plus, like all White Claw® products, they’re high-flavor and ring in at 100 calories, two grams of carbohydrates, zero grams of protein, and zero grams of fat in each 12-ounce can.

Here’s the game plan: Grab a variety 8-pack of your friends’ favorite flavors, a football, koozies, chips and salsa, and some sporty swag. Then, for bonus points, package it all in a cooler in the home team’s colors.

And just like that, you’re ready to head to the stadium — or at least the living room — to cheer them on. No matter what the final score is, White Claw® is always a win.

Please Drink Responsibly. All registered trademarks used under license by White Claw Spirits Co. and White Claw Seltzer Works, Chicago, IL.

This article is sponsored by White Claw.

The article Make a Splash This Holiday Season With 4 White Claw® Gift Baskets appeared first on VinePair.

The holidays are here. And that means — in no particular order — good food, good friends, sweatpants, too many parties, and tasty drinks. But since we’re celebrating, we’re not settling for some run-of-the-mill hard seltzer flavor of the week. No, friends, we’re making cocktails — delicious bubbly ones at that. Because, even when we’re stretched out on the couch in our finest comfy clothes, exhausted from all that celebrating, we’re keeping it classy.

And just in time for the festivities, we’re gifting you five delicious cocktails elevated by the addition of Francis Ford Coppola Winery’s Diamond Collection Prosecco. The legendary winery of the iconic director has entered the chat with its first Prosecco offering, and let’s just say, these are some mixed drinks you won’t be able to refuse.

Although the Francis Ford Coppola Winery brand wasn’t officially started until 2010, Coppola and family have been making wine since the late ‘70s. Located in Geyserville, Calif., the winery was designed for the wine lover and movie buff. Complete with two pools, two restaurants, and a marketplace, the winery also has a trove of movie memorabilia from some of Coppola’s 37 directorial credits.

Typically, Coppola wines are made from grapes grown throughout Napa and Sonoma Valley appellations. In this case, the winemakers went all the way back to la Patria — the homeland — Italy.

The sparkling wine, which clocks in at a wonderfully accessible $19 a bottle, is produced from the Prosecco DOC region in northeastern Italy between the Dolomites and the Adriatic Sea. The Glera grape blend is a refreshing, effervescent wine with flavors of white peach, citrus, and apple. It’s delicious as an apéritif or with a meal, and its sumptuous versatility means it can pair with a variety of dishes.

So whether you’re entertaining at home or deciding what to bring in addition to your killer green bean casserole, here are five bubbly cocktails to ring in the holidays in tasty style.

Coppola Sour

A riff on a traditional whiskey sour, the richness of the whiskey, touch of cinnamon, and egg white is made light and refreshing thanks to the Prosecco.

Ingredients:

• 1 ounce whiskey (we prefer a spicy rye)
• 3 ounces Coppola Diamond Prosecco
• ¾ ounce fresh lemon juice
• ½ ounce cinnamon syrup
• 1 egg white (or ¾ ounce chickpea aquafaba)
• Garnish: cinnamon

Directions:

1. In a cocktail shaker, add whiskey, lemon juice, cinnamon syrup, and egg white.
2. Dry shake without ice for 10 seconds to emulsify the egg and incorporate ingredients.
3. Add ice and shake vigorously for another 10 seconds.
4. Pour over ice into Collins glass, top with Coppola Diamond Prosecco, and garnish with a dusting of cinnamon.

Meet Me at Dusk

Two staples of the old country: Prosecco and Limoncello. When mixed with the bold-but-not-too-rich sweetness of maple syrup, you’ve got yourself a heavenly holiday combination.

Ingredients:

• 5 ounces Coppola Diamond Prosecco
• 1 ounce Limoncello
• ½ ounce maple syrup
• Garnish: orange slice and cherry

Directions:

1. Add all ingredients to a Collins glass.
2. Top with ice and stir to incorporate. Dash of aromatic bitters on top.
3. Garnish with an orange slice and cherry.

The Apearitivo

The slight acidity of the fresh lime juice, coupled with the autumnal flavors in the pear liqueur, makes for a festive start to the meal or cocktail party.

Ingredients:

• 4 ounces Coppola Diamond Prosecco
• ½ ounce fresh lime juice
• 1 ounce pear liqueur
• Garnish: rosemary sprig and candied ginger

Directions:

1. Add all ingredients to a double Old Fashioned or Julep glass.
2. Fill with crushed ice.
3. Garnish with rosemary sprig and candied ginger.

Eleanor West

The elegant bitterness from the amaro and sweetness from the elderflower liqueur marry perfectly with the effervescence of the Prosecco, vodka, and two citrus juices. A pinch of salt dials up the flavor and fun.

Ingredients:

• 2 ounces Coppola Diamond Prosecco
• 1 ounce vodka
• ½ ounce artichoke-based amaro
• ½ ounce elderflower liqueur
• ½ ounce grapefruit juice
• ¼ ounce fresh lime juice
• Pinch of salt
• Garnish: grapefruit peel

Directions:

1. Combine all ingredients, except Prosecco, to your shaker tin.
2. Add ice and shake vigorously for 10 seconds.
3. Strain into a chilled coupe.
4. Top with Prosecco and garnish with grapefruit peel.

Pumpkin Spiced Prosecco

Before you roll your eyes, hear us out. Pumpkin spices, when used appropriately, are divine. Mulling spice syrup and lemon juice in combination with the robust flavors in the aged rum and smoky rhubarb from the Sfumato amaro make for a delicious but not-too-rich drink. The Prosecco adds a bit of sparkle and balances everything out.

Ingredients:

• 1 ounce aged rum
• 3 ounces Coppola Diamond Collection Prosecco
• ½ ounce mulling spice simple syrup
• ½ ounce amaro Sfumato Rabarbaro
• ½ ounce fresh lemon juice
• Garnish: clove-studded orange peel

Directions:

1. Measure ingredients, except Prosecco, and add into a shaker tin.
2. Add ice and shake vigorously for five seconds.
3. Strain over ice into a Collins glass and top with Prosecco.
4. Garnish with an orange peel studded with cloves.

Ingredients for Mulling Spice Syrup:

• Peel of 1 orange
• 8 cloves
• 2 star anise
• 1 cinnamon stick
• ½ nutmeg (roughly chopped)

Directions for Mulling Spice Syrup:

1. Bring 1 cup water and 1 cup sugar to a boil until sugar is melted.
2. Add ingredients, bring to a simmer for five minutes.
3. Cut the heat and cover to steep for 20 minutes.
4. Strain off ingredients, let cool, and add to the cocktail.

Be sure to have a safe and happy holiday season wherever you’re celebrating. Next order of business? Add some Diamond Collection Prosecco to your holiday table, make some delicious cocktails, and stretch out on that couch in your coziest loungewear after all that celebrating. You earned it.

This article is sponsored by Francis Ford Coppola Prosecco. 

The article 5 Sparkling Holiday Cocktails Featuring Francis Ford Coppola Winery’s Diamond Collection Prosecco appeared first on VinePair.

Welcome to the luscious world of Côtes du Rhône wines and Comté cheese. It’s a place where generational knowledge reigns supreme, respect for the environment is paramount, and food and wine are taken very, very seriously.

The practice of making Comté and Côtes du Rhône is a celebration of human ingenuity, one that dates back thousands of years. The production of Comté in France’s mountainous Jura region dates back to the Neolithic period, and Latin texts reference that Jura cheese was enjoyed in ancient Rome. Similarly, wine production in the Côtes du Rhône dates back at least 2,000 years when Greeks and Romans settled the area. Today,  these two products are responsible for nearly 70,000 jobs in France.

Comté can be a delightful cheese for the seemingly simple pairing of a piece of Comté with a glass of Côtes du Rhône — many options exist depending on the Comté. In culinary preparation, from quiche to grilled cheese to noodle dishes, there’s a lovely Côtes du Rhône to pair with each of these dishes made with Comté.

On today’s episode of the “VinePair Podcast,” Zach is once again joined by dairy farmer Jean-François Marmier and winemaker Raphael Pommier to discuss the interconnected legacies of Comté cheese and Côtes du Rhône wine.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) and do not necessarily reflect those of the European Union or FranceAgriMER. Neither the European Union nor the granting authority can be held responsible for them.  

This podcast is sponsored by Comté x Côtes du Rhône. 

The article The VinePair Podcast: The Craftsmanship of Côtes du Rhône Wines and Comté Cheese appeared first on VinePair.

Nearly two decades have passed since the first Charleston Wine + Food festival kicked off in South Carolina in 2005. Nineteen years and hundreds of popped bottles later, the 2024 iteration of the annual celebration,  like the wine and spirits served to attendees every year, has only improved with age.

The 2024 gathering will take place next spring from March 6 to 10, building on what made the 2023 fête the place to enjoy high-quality Lowcountry fare and introducing new and additional ways for guests to have their wine and sip it, too.

What Makes Charleston Wine + Food a Coveted Culinary Destination?

Charleston Wine + Food was founded to shine a spotlight on the fact that the American South — specifically the Lowcountry of South Carolina — has a lot to offer in the realm of luxury dining and drinking experiences. The organization’s mission statement proudly boasts that the festival was created to “celebrate, educate, enrich, and promote the Lowcountry’s diverse culinary + hospitality community through world-class experiences.”

Though not every chef, sommelier, brewer, and winemaker who breaks bread at Charleston Wine + Food is a South Carolina native, the Lowcountry is dutifully represented, and the others appreciate the recognition the state has carved out for itself in the food and drink realm. That appreciation culminates in the festival’s Culinary Village, a creative playground of diverse flavors and community.

Located at North Charleston’s Riverfront Park, sitting pretty by the water’s edge, the Culinary Village invites guests to sip, savor, and play during the last three days of the festival (single-day and weekend tickets are available). Guests looking to wine and dine at the Culinary Village get to do so in style for four hours. They can indulge in cuisine from local chefs, have their pick of beers, wines, cocktails, and non-ABV beverages, dance along to a silent disco, shop the wares of local artists and authors, consider larger dishes for purchase, watch cooking competitions, and enjoy comedy sets on a demo stage.

And to keep the day hassle-free, getting to and from the Culinary Village is made easier thanks to a dedicated shuttle service, available for $35, between downtown and Riverfront Park. Outside the Culinary Village, festival attendees have their pick of Brunches + Lunches, Beverage Workshops, live music, and some new offerings that already promise 2024 will be the best festival yet.

What Can Attendees Expect at the 2024 Charleston Wine + Food Festival?

For the first time since the festival’s inception, sobriety will play a key role in offerings to attendees. A dedicated zone for non-alcoholic drinks at the Culinary Village, dubbed the Zero Proof Garden, will be available for those who choose to pass on imbibing. The rise of mocktails and non-alcoholic cocktails at bars and restaurants has been substantial over the last few years, showing that alcohol isn’t the only way to have a  great time at the festival.

For guests who do feel like imbibing, the return of the Rosé Garden will be a welcoming surprise. Not to forget the countless bars, tents, and dedicated beverage stations highlighting the top wine, spirits, and beverage talent from around the world. 

For guests who want to live just a bit more lavishly, they can do so with the Culinary Village’s CV Pass, available not just as a single-day and weekend option but also as a Weekend PLUS+ option. Being a CV VIP gets you everything included in general admission, plus add-ons like one-hour early access to the Culinary Village, an exclusive lounge with food samples, a complimentary bar experience with mixologists,  a complimentary round-trip shuttle from downtown Charleston, and more.

Between the Culinary Village, Bar Takeovers, Signature Dinners, and Brunches + Lunches, the number of wine offerings available has increased since last year’s festival. 

Guests get to step into the shoes of a beverage expert during the 2024 Beverage Workshops, which will feature in-depth presentations like VinePair’s Gin from Around the World, The New Face of American Wine, and The Next Wave of Craft Whiskey. 

Signature Events, next to the Culinary Village, remains one of Charleston Wine + Food’s most enticing offerings, allowing guests this year to indulge in Spanish tapas, wine, and sangria or to sip whiskey and kick back with BBQ done the Lowcountry way or slurp on freshly shucked oysters while also enjoying your favorite beer, wine, or spirit.

Tickets are now on sale for the 2024 Charleston Wine + Food Festival. For more information, visit the festival website.

This article is sponsored by the Charleston Wine + Food Festival.

The article The 2024 Charleston Wine + Food Festival Returns With Elevated Bubbles and Bites appeared first on VinePair.