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Many of the first moonshine stills fired up in the heart of The Appalachian Mountains. As soon as the area was settled farmers began to grow the country's original cash crop, corn. Tennessee farmland was extremely rural at that time and most of the f
Between the cooking, cleaning, and hosting duties, having Thanksgiving at home can be a major undertaking. From hours spent checking on the turkey to hours spent gathering plates and cups from every table, bookcase, and ottoman in your home, hosting
With Columbus Day weekend providing an extra day to stay home, there’s no better time to reconnect with your inner circle over a great glass of wine or a cocktail. While the city is replete with places to grab a beer, the Upper West Side has some of
Brunch, the ubiquitous weekend meal, gets an extra day of the week devoted to it when holiday weekends come around and you can stay home or go out. This October, Columbus Day weekend offers brunch aficionados an extra opportunity to enjoy a plate of
The craft beer market is a billion-dollar industry and the popularity of craft beers is on the rise. While this means consumers love their craft beer and you won’t run out of clients, it also means the competition is heating up! It’s not just about b
Cocktails Categories Understanding of cocktail is still in the process of development let alone many of those drinks, which are considered to be a cocktail. Nowadays, almost every mixed drink is considered to be a cocktail including long drinks, whic
A long day at the office is often best capped with an evening of Netflix in your pajamas, but occasionally, a bit more fun is in the cards. For the lucky residents of Oceanside, California, the city is full of great bars to enjoy an after-work drink
Now it is difficult to present a bar card in a good institution without delicious alcoholic cocktails. Many of them have become classics, and those who love this kind of alcohol have long known the sweet taste of "Sex on the beach", strong "Bloody Ma
Christopher Null May 20, 2021
Robert recently reviewed 6 O’Clock Gin’s London Dry expression — and its canned G&T — but today we’re looking at the Bristol-based operation’s “export strength” expression, dubbed Brunel.
The gin isn’t just a higher-strength version of the London Dry, it’s also got six added botanicals on top of those in the London Dry: green cardamom, nutmeg, cumin, cassia bark, cubeb pepper, and lemon. And yes, it’s bottled at a higher proof.
Let’s give it a try.
The website reported that Alaska Airlines brought back some food options on Thursday, including hot entrees for first class passengers on transcontinental trips.
According to the Alaska Airlines website, first-class passengers will be able to pre-order one of two hot entrees or a fruit and cheese platter on flights to Hawaii and flights across the country. Meanwhile, first-class passengers on flights that are 670 miles or more will be able to pre-order one of two cold entrees or the fruit and cheese platter, the website said.
The Business Research Company’s Organic Food Global Market Report 2021: COVID-19 Growth And Change To 2030
LONDON, GREATER LONDON, UK, May 20, 2021 /EINPresswire.com/ -- Increasing health concerns due to growing number of chemical poisoning cases globally is acting as a driver in the organic market. Consumers are becoming more health conscious owing to the harmful effects caused by the presence of chemical pesticides in food products. The toxicity of chemical pesticides in food products can cause cancer, hormone disruption and birth defects. According to an UN report, around 200,000 people die every year due to toxic effects of pesticides in food products. This is causing consumers to shift their focus towards organic food products.
The organic food and beverages market consists of sales of organic food and beverages and related services. The production of organic food involves practices that promote ecological balance and aim to conserve biodiversity. These food products do not use any food additive or industrial solvent.
Read More On The Global Organic Food Market Report:
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Ireland's Dingle Distillery has marked a major milestone with the launch of its first core whiskey expression.
The triple-distilled, non-chill filtered Dingle Single Malt will be available domestically and for key export markets including the UK, Poland, Germany, France, China and the US.
The whiskey comprises predominantly six to seven-year-old spirit that has been matured in Pedro Ximénez sherry (61 per cent) and Bourbon (39 per cent) first-fill casks.
Some 50,000 bottles have been produced so far, with the distillery aiming to produce 100,00 bottles of Dingle Single Malt - and half a million bottles across its whole portfolio - by 2023.
Elliot Hughes, managing director at Dingle Distillery, said: "Quality has always been at the heart of our DNA at Dingle Distillery and that remains the case with our Single Malt launch. We are one of few distilleries in Ireland solely producing our own spirit - we don't buy from or sell to other distilleries.
Coffee liqueur brand Kahlúa has unveiled its first bottle rebrand in more than a decade.
The new label design is intended to celebrate Kahlúa's coffee credentials and its Mexican roots in Veracruz, a mountainous region which has a rich coffee culture and where coffee beans have been farmed for centuries.
Its distinctive red and yellow colour palette has been retained, with a contemporary Aztec-inspired design that reinvents the classic Kahlúa silhouette.
Tamara Urukalo, global vice-president of marketing at Kahlúa, said: "We at Kahlúa pride ourselves on our unserious attitude and dedication to making an exceptional coffee liqueur that coffee and cocktail fans alike will love.
"But it's not just about the taste, it's also about the look - so we felt that it was only right that we gave our famous bottle a bold and contemporary makeover that borrows cues from the world of coffee and stands out from the crowd.
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A year ago it was hard to fathom how Bordeaux wineries would conduct a futures campaign, selling their latest vintage as a global pandemic raged. But they managed to pull it off. Now they have launched the campaign for 2020 futures, and while conditions in many of their leading markets have improved, it is hardly a typical year.
American wine lovers and merchants are curious to see if top châteaus will repeat last year's pause on big price increases. With the global economy so uncertain, most wineries kept price increases fairly small. A strong dollar also helped. Many of the best-known wines sold well.
The economy is still uncertain, but there are signs that the next six months will bring strong economic growth as vaccinations accelerate and restrictions ease. People with money are looking to spend. Will that convince Bordeaux vintners that they can resume the big price increases seen in past years?
And there's a big catch for U.S. buyers: The dollar is weaker against the euro this year, meaning châteaus could release futures at the exact same price, but Americans will pay more. The bright side? The government has paused tariffs on French wines, removing a big extra cost.
Cheval-Blanc made a splash last week, kicking off the campaign. Typically one of the last estates to release futures, it was the first big name to hit the market. The 2020 was released at €380 per bottle, ex-négociant, up 2.7 percent on the 2019. It’s being offered by top U.S. retailers at an average price of $575, or $6,900 per case, an increase of 16 percent on the 2019. While it's not cheap, it's more than 30 percent cheaper than the current market price of both the 2015 and 2016 vintages.
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Chef Daniel Boulud opens his highly anticipated, sprawling new seafood restaurant in Midtown Manhattan’s One Vanderbilt skyscraper this week. Le Pavillon debuts with a limited number of dinner reservations May 20, followed by a full opening on May 28. The restaurant takes its name from the New York destination that’s widely credited for putting French cuisine on the national stage during its run from 1941 to 1966. “Le Pavillon was synonymous with French dining in New York in the ‘40s, ‘50s and ‘60s,” Boulud told Wine Spectator. “Bringing back that name here to New York was very important.”
The cuisine focuses on seafood and vegetables, with an emphasis on seasonal and local ingredients. Menu items include roasted beets with sesame, poached halibut and baked lobster with purple potatoes.
Daniel Johnnes, wine director for Boulud’s Dinex Group, built the wine list to complement the delicate nature of the menu. His 650 picks comprise a plethora of seafood-friendly wines such as Chablis and Champagne, but that’s rounded out by a range of selections to ensure guests can find what they’re looking for—even if that’s a powerful Cabernet Sauvignon with fillet of sole. “We don’t like to lecture people and limit them in what’s available,” Johnnes said. “We want them to have a broad spectrum to choose from.”
“That’s really the DNA of many of my wine lists,” Boulud said. “It has always been a strong balance of French and American wines, but also others.”
Le Pavillon’s seafood cuisine is dependent on seasonal ingredients and local sourcing. (Thomas Schauer)
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Christopher Null May 20, 2021
The first bonded Old Fitzgerald release for 2021 is here, and it’s the youngest of the whiskeys released in the series to date (which spans up to nine releases, depending on how you count them). This bourbon uses Old Fitz’s traditional wheated mashbill and was distilled in the spring of 2013, then bottled in spring of 2021.
The whiskey is instant proof that age isn’t everything when it comes to quality. While the nose initially keeps things close to the vest, with minimal fruit showing and an earthiness that evokes cloves and pepper, characteristics more closely related to rye-heavy bourbons, not ones made with a wheat recipe. The spice lets up in time, however, letting some barrel char and peach fruit notes emerge.
On the palate, the whiskey is pretty, sweet, and again delightfully spicy — it’s a pity this is a spring release, because it kind of feels built for the holidays. Light notes of peanut and cedar box open the door to a gently green herbaceous character, with rosemary and thyme in evidence as it develops, but the inherent sweetness offers the spirit an astounding level of balance. In time, the finish pushes a sizable note of chocolate and caramel and a smattering of spice box elements, again upping the complexity and showcasing the bourbon’s gorgeous physique.
UK-based brewer Big Drop is hoping to introduce more people to its non-alcoholic beers with a new multi-pack.
The Big Drop Explorer Pack - featuring a selection of its best-selling alcohol-free beers - is going on sale exclusively through supermarket chain Waitrose, with which Big Drop collaborated on the new format.
On sale from 17 May, the packs include eight 330ml cans, including best sellers from Big Drop's core range such as Pine Trail Pale Ale, Uptime Lager, Paradiso Citra IPA and Galactic Milk Stout, plus the new 0.5% ABV Cobo Mayo Cerveza.
As well as making a welcome addition to Waitrose's beer range, the pack is designed to encourage more beer drinkers to take a dive into the category's non-alcoholic offerings.
The pack follows the success of Big Drop’s previous listings with Waitrose - Galactic Milk Stout and Paradiso Citra IPA - which first hit the retailer’s shelves last year. Retailing at £12, The Big Explorer Pack will be available to purchase in 220 Waitrose stores.
A mix of the familiar (spicy Margarita) and farther flung (prickly pear sour), here are the drinks that capture the current zeitgeist.
What defines the current cocktail zeitgeist? After poring over dozens of drink lists from top bars across the country, we identified the ingredients that appear with the greatest frequency, and we then asked bartenders to explain why and how to use each. Prickly pear is represented by Navy Strength’s Del Estroibo, the avocado boom by Better Luck Tomorrow’s Avocado Margarita, and the expanding fruit map by Patagonian crab apple, which turns up in the Walking Papers at Cure. The always-craveable spicy-plus-agave template shows no signs of stopping with Grand Army’s Johnny Blaze, while cocktail mashups continue their takeover in drinks like Dante NYC’s Cosmojito.
Scottish distillery Eden Mill has signed a new distribution deal with French drinks group La Martiniquaise-Bardinet (LM-B Group).
The partnership will see LM-B Group take on the distribution rights for Eden Mill's gin portfolio to multiple UK grocers from this month.
The St Andrews-based distillery hopes the new deal will increase the presence of its products in supermarkets and other off-trade venues across the UK. The development comes after a recent increase to capacity at Eden Mill's bottling and distribution hub in Glasgow.
Under the new deal LM-B Group will be promoting and distributing Eden Mill's gin, liqueurs and RTDs, including a repositioning of its Love Gin, which will be available for the first time to off-trade in a 70cl format.
Matthew Miller, head of sales for Eden Mill, said: "We are delighted to announce our partnership with La Martiniquaise, a group well known and respected for its unparalleled relationships with UK multiple retailers.