Nowadays, news of celebrities launching spirits brands is as common as Marvel movies. But just how many of these bottles live up to the hype of their starry endorsements? VinePair decided to find out. We assembled a panel of industry professionals to taste a range of spirits, from tequilas to aged whiskeys to grape vodka. Each was sampled at room temperature to highlight any of the off-flavors that might not be detected when sipped ice cold. All average prices listed are based on Wine-Searcher.com data, where available. Ready to find out which bottles deserve a place on the red carpet? Here are 10 of the best celebrity spirits brands, tasted and ranked. 10. Casamigos Tequila BlancoLaunched by George Clooney, Randy Gerber, and Mike Meldman in 2013, Casamigos Tequila is a major success story. Four years after its debut, Diageo, the world’s largest spirits conglomerate, acquired the brand for a reported $1 billion. Of its blanco, reposado, and añejo bottles, VinePair tasters gravitated toward the blanco because of its approachable flavor profile. “I wish this was the tequila I was drinking in college,” one taster said. Average price: $44. 9. Proper No. Twelve Irish WhiskeyIrish mixed martial arts star and former UFC champion Conor McGregor launched his Proper No. Twelve Irish Whiskey in September 2018. It proved to be a shrewd investment: That same year, Irish whiskey sales topped $1 billion in the U.S. for the first time in history. McGregor’s blend of bourbon-cask-aged grain and single- malt whiskey offers a pleasant, easy-drinking introduction to Irish whiskey and also pours a delicious Irish coffee. Sláinte! Average price: $25. 8. D’Ussé V.S.O.P. CognacIn addition to a luxury Champagne brand, Jay-Z has partial ownership of Cognac D’Ussé (pronounced dew-say), which the rapper launched with Bacardí in 2012. The finer details of the partnership are unknown, but the quality of the liquor inside the dome-shaped bottle is crystal clear. The spirit has a powerful bouquet of toasted, woody notes and a sweet, smooth texture. “It tastes like brown sugar and toasted pecans,” one taster commented. “I love it.” Average price: $54. 7. Próspero Tequila BlancoIn 2018, 18.5 million 9-liter cases of tequila sold in America. Aiming to take a slice of the profitable pie, pop star Rita Ora launched her Próspero tequila brand along with spirits marketing firm Conecuh Brands in early 2019. Próspero’s Blanco tequila left a lasting impression on VinePair tasters, who enjoyed its aromas of dried banana chips, and fresh spearmint flavors. Average price: $35. 6. Wild Turkey LongbranchMatthew McConaughey has served as the creative director at Wild Turkey since 2016. His work began in front of the camera, starring in television commercials, but in 2018, he launched his first release, Longbranch Bourbon. The spirit’s unique filtration sees it processed through American white oak and Texas mesquite charcoal. The result is a silky smooth bourbon, rich in caramel and toffee aromas and sweet honey and orange flavors. We love it in an Old Fashioned, too. Average price: $40. 5. Cincoro BlancoLaunched in September 2019 by five former NBA rivals (Michael Jordan, Jeanie Buss, Wes Edens, Emilia Fazzalari, and Wyc Grousbeck), Cincoro is a luxury spirits brand offering high-end tequila. Its blanco expression, which retails at $70, justifies its admittedly lofty price tag, with complex aromas of green bell pepper and grapefruit pith. On the palate, the blanco tequila has a luscious mouthfeel and no hint of alcohol burn, even when sipped neat at room temperature. Average price: $70. 4. Crystal Head VodkaFounded by actor Dan Aykroyd and artist John Alexander in 2007, Crystal Head Vodka’s skull-shaped bottle was polarizing among VinePair tasters. Some of the group thought the packaging was “campy,” while others felt it would “look cool on a living room bar cart.” All agreed on the quality of the vodka, however, which has a citrus-forward profile, seasoned with a little white pepper. A smooth sipper with well-integrated alcohol, this bottle will make you rethink vodka as a “serious” spirit. Average price: $40. 3. Heaven’s Door Straight Rye WhiskeyIn 2018, nearly 50 years after he released Nashville Skyline, Bob Dylan debuted a Tennessee bourbon as part of his Heaven’s Door Spirits brand. A joint venture with Spirits Investment Partnership, the brand also offers a Double Barrel Whiskey and Straight Rye Whiskey. Of the three, VinePair tasters favored the Straight Rye, which has bright, fresh, floral aromas and a “distinct rye bite” on the palate. Average price: $77. 2. Cîroc Snap Frost Grape VodkaHip-hop artist and mogul Sean “Diddy” Combs has an estimated fortune of over $800 million, thanks in no small part to his Cîroc vodka brand, which is manufactured by Diageo. The five-times-distilled vodka, which is made using grape spirit, is floral and perfumed, with fruity raspberry and rose petal notes. Average price: $32. 1. Aviation GinNamed after a classic pre-Prohibition cocktail, Aviation is a pioneering gin brand that introduced the world to the “New Western Dry,” or “American Dry” style, in 2006. For casual drinkers, Aviation is likely more recognizable for its connection to Ryan Reynolds, who bought a major stake in the company in 2018. Citrus fruits, pepper, and spice lead the spirit’s aromas, while the palate is defined by orange peel and a faint kiss of juniper-infused simple syrup. This is the perfect bottle for drinkers who have been put off gin by the bitter notes of London dry gins. Average price: $28. The article 10 of the Best Celebrity Spirits, Tasted and Ranked appeared first on VinePair. Via https://vinepair.com/buy-this-booze/best-celebrity-spirits-brands-ranked/ Via https://vinology1.weebly.com/blog/10-of-the-best-celebrity-spirits-tasted-and-ranked
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For as long as there has been alcohol, people have been drinking too much of it and seeking remedies to eradicate the unavoidable aftermath: a hangover. The only real hangover cure is time, but there are many tips and tricks drinks professionals swear by. Below, 15 beer industry members share their go-to routines for easing a hangover. “Prevention is usually preferable to recovery, so I’m usually drinking session beer. But for those times when I do need help, it’s fried eggs and as much seltzer and strong iced coffee as possible. And a beer as soon as possible, too.” — Chris Lohring, Head Brewer, Notch Brewing, Salem, MA “I start by getting myself out of bed — which is the hardest part — and let some natural sunlight in. For some reason it motivates me to actually get up and move. I then take a few B12 gummies and proceed towards the kitchen and get together what I need to make the craziest Bloody Mary possible. I prefer Ketel One, hot sauce, ZingZang Bloody Mary mix, blue-cheese-stuffed olives, bacon, mozzarella, and bread and butter pickles. I take my finished product and chill on my front porch. Messy hair and all.” — Alexandria Gray, Brewer, Bay Cannon Beer Company, Tampa, FL “I remember being really hung over after a full day spent with the BrewDog team in Fraserburgh, Scotland, and the next morning absolutely dreading the thought of going out on a small lobster boat with James Watt’s father. But as soon as we left the harbor and got out into the ocean — it was a beautifully sunny and calm day — my horrible hangover was almost instantly gone. It was the most amazing recovery I’ve ever had.” — Mitch Steele, Co-founder and Brewmaster, New Realm Brewing Company, Virginia Beach, VA and Atlanta, GA “Ramen! If I wake up feeling less than great from a long night out, ramen will most definitely help nurture me back to health. Dense, chewy noodles and a rich, salty broth helps replace sodium and retains water as you work to get rehydrated. It’s basically a proven go-to method, and the most savory bowl of electrolytes you’ve ever had. It also takes minimal effort to consume. You’re welcome.” — Michelle DeLuca, Social Media Marketing and Events, Equilibrium Brewery, Middletown, NY “A four count of bourbon mixed with a mug of first runnings. The classic brewer’s hangover cure.” — Chris Gilmore, Brewer, Lone Tree Brewing Company, Lone Tree, CO “Vitamin B and milk thistle pills. I try to take them before I have a few drinks. If I forget, I’ll have them right before bed. It’s not 100 percent prevention, but sure helps. The real bonus here is you get almost glowing pee from the vitamin B.” — Brent Banks, Brewer, Saint Errant Brewing, Chicago, IL “At my evermore old and feeble age of 36, I find it increasingly difficult to avoid the aftereffects of alcohol consumption. These days, my practical move is to drink one and a half times the water in tandem with every beer. If that doesn’t work, and I wake up feeling iffy, the second part of the plan is to get myself the Taylor Swiftly from Port Side, a fantastic cafe a mere three blocks down from our taproom. It’s a breakfast sandwich with egg, cheddar cheese, Duke’s mayo and, most importantly, ketchup and potato chips, on a brioche bun. I’d get myself a hangover just for an excuse to eat one.” — Brandon Proff, Managing Partner, Our Mutual Friend Brewing, Denver, CO “For me, it all starts the night before. I make sure to eat before bed and drink as much water as I can possibly hold down. My ace in the hole is the container of powdered Gatorade I keep in my cabinet: It never goes bad, is great for replenishing electrolytes and getting your blood sugar back up, and getting even more water in you. I’ve never been a breakfast person, especially not when I’m hung over, and this has enough calories and sugar to make up for that.” — Travis Houston, Sensory Specialist, Rhinegeist Brewery, Cincinnati, OH “A little herbal medication goes a long way. But my absolute cure-all is a steaming bowl of rare beef pho. That sh*t will cure anything!” — Alex Gutierrez, Front of House Operations Manager, Unseen Creatures Brewing & Blending, Miami, FL “Pretend like I don’t have a hangover, until I don’t have a hangover anymore. I just ignore it until it goes away.” — Libby Crider, Co-owner, 2nd Shift Brewing, St. Louis, MO “My belly needs to be coated with a Waffle House Texas cheesesteak melt and a side of hash browns — scattered, smothered, covered, chunked, and diced, of course. Also coffee. Even if it’s a myth, it’s mind over matter.” — Marcus Thomas, Co-owner, Cushwa Brewing Company, Williamsport, MD “I’m a strong believer in the power of a 10 a.m. spicy Bloody Mary and a noon nap. If you can’t get back on the wagon, maybe because you work with heavy machinery, I recommend: coffee, three Advil Liqui-Gels, and Sprite! Sprite is the hangover juice from the gods. And tacos. Always tacos.” — Katarina Martinez, Marketing Director, Market Garden Brewery, Cleveland, OH “In my experience, the worst place to be vexed with a particularly persistent hangover is when you’re traveling. The first key to success is my old friend Suero Oral, a preferable choice to Pedialyte for both flavor and effectiveness. Depending on the severity of the situation, you are then left with the choice of either sleeping it off or lumbering down to the hotel lobby for a mediocre continental breakfast where you can force down some thinly sliced bacon and overcooked scrambled eggs. Either option is an acceptable method. Lastly, don’t overdo it on the coffee or it will offset the delicate Suero balance.” — Jake Schinker, Owner, Eagle Park Brewing Company, Milwaukee, WI “There’s nothing like a good Bloody Mary or ‘un caldito de res para la cruda,’ as my parents would say. Pace yourself, know your limits, or drink fast, reckless and hangover. Your choice.” — Sam Zermeno, Brewer, Brujos, Lake Elsinore, CA “I do the usual ‘drink lots of water,’ and sometimes throw in a multivitamin — Airborne, etc. — as part of that. But the real thing that always helps with my hangover: brunch. There’s a local spot I love going to that does a mean cheesesteak scramble. Top it all off with lying on the couch watching Netflix, and by the next day I’m back to normal. But we all know, the real hangover remedy is: another beer.” — Trevor Hayward, Co-founder, Evil Genius Beer Company, Philadelphia, PA The article We Asked 15 Brewers: What’s Your Go-To Hangover Remedy? appeared first on VinePair. Via https://vinepair.com/articles/15-best-beer-hangover-remedies/ Via https://vinology1.weebly.com/blog/we-asked-15-brewers-whats-your-go-to-hangover-remedy There’s no doubt that Germany has become synonymous with the greatest Riesling in the world, especially from the vineyards along the banks of the country’s notoriously winding and steep Mosel River Valley. But the country is no one-hit wonder, and the grapes that have been in Riesling’s giant shadow — including those from the country’s other 12 winemaking regions — are finally starting to get their due. Now is the time to get well-acquainted with Germany’s other wine regions, and to bring other German grapes, like Dornfelder, Trollinger, Silvaner, and Scheurebe to your table. Here are eight reasons why German wine should be on your to-do list this fall: 1. The Country Has an Impressive Winemaking HistoryGermany has been producing wine for almost two millennia. For instance, the recorded viticultural history of the Sachsen region, one of the more recent regions to receive official status as an area of wine production, goes all the way back to 1161, when the church and aristocracy were the primary property owners. Saale-Unstrut, Europe’s northernmost wine-growing region, has been producing wine since 998 A.D. Earlier, Emperor Charlemagne helped spread viticulture throughout Germany and other parts of what was then the Holy Roman Empire. Around 800, he brought winemaking to the Rheingau after he noticed from his Ingelheim palace that the snow melted more quickly on the opposite side of the Rhine river and deduced that it would be appropriate for viticulture. And even further back, the Romans began cultivating vines in the Mosel in the second century B.C. There’s a cellar in the Mosel that, incredibly, dates back to 330 A.D. 2. Riesling Gives You OptionsWe know at this point that not all Riesling is sweet. In Germany, a whopping 69.2 percent of total wine production in 2018 was dry and semi-dry wines. But Riesling comes in just about any form you want in Germany — from frothy, zingy sekt to vibrant, concentrated, trockenbeerenauslese, an intensely sweet wine. Thinking of German Riesling as just one monolithic entity will prevent you from seeing the whole picture. Traditionally, German wine labels give you everything you need to know about the wine — the grape, region, and vineyard. If you want a very dry Riesling, look for the word “trocken” as it signifies a dry wine, with never more than 9 grams of residual sugar per liter. “Halbtrocken,” considered semi-dry, will have fewer than 18 grams of residual sugar per liter (for comparison, milk has around 50 grams of sugar per liter). You may also notice the words kabinett, spätlese, auslese, beerenauslese, trockenbeerenauslese, or eiswein. These words refer to the ripeness of the grapes when picked — kabinett being the least ripe, spätlese being the next highest (“spät” means late, referring to the fact that the grapes stayed on the vine longer and had the opportunity to develop more sugar), and so on. When it comes to wines labeled kabinett, spätlese, and auslese, know that while they might have a little residual sugar, they ought to be so supremely balanced with acidity that odds are, you might not even notice. Pair with spicy curry, chicken salad, or even sushi. Structure is what takes a wine from saccharine to stunning. Much like lemonade, sweetness without acidity is straight-up cloying— and so it goes with wine. The best winemakers in Germany have perfected this balance in Riesling. Thanks to the cooler climate, grapes don’t ripen as fully as in warmer regions, retaining brisk acidity, and the perfect balance to any sweetness. With even just a smidge of residual sugar comes incredible pairability. Instead of Mimosas, grab a semi-dry bottle of Riesling for brunch and wow your friends with how perfectly it goes with everything from bacon to French toast. Try a semi-sweet Riesling with fried chicken and prepare to have your mind blown. 3. Riesling Isn’t Germany’s Only White GrapeWhile Riesling is by far the single most widely planted grape variety, Germany’s other white grapes, such as Müller-Thurgau, Silvaner, Grauburgunder, Weissburgunder, and Scheurebe, account for more than 43 percent of the country’s vineyard area. Surprising, but true, Müller-Thurgau, a little-appreciated cool climate white grape, accounts for 12 percent of the vineyard plantings in Germany, making it the second most widely grown grape. This lightly floral, super-fresh wine is ideal for everyday drinking and pairs beautifully with pulled pork or pho. The names Pinot Gris and Pinot Blanc might be familiar, but they are especially important in Germany, which is the world’s top producer of Pinot Blanc (called Weissburgunder locally) and the third-largest producer of Pinot Gris (called Grauburgunder). Both grapes are mutations of Pinot Noir and can be found throughout Germany, especially in the Rheinhessen, the Pfalz, and Baden. Another, Silvaner, (which can sometimes be found in a unique, ovoid-shaped bottle called a bocksbeutel) has a long history in Germany, producing juicy, full-bodied white wines. Friendly, crisp Silvaner is just about perfect with a hearty salad or a tofu stir-fry. And Scheurebe (SHOY-ray-buh), primarily grown in the Rheinhessen, is a hybrid of Riesling and an unknown wild grape that was crossed by Dr. Georg Scheu in 1916. With idiosyncratic notes of black currant and grapefruit, this aromatic grape is a cult favorite among German winemakers. 4. Germany’s Vibrant, High-Acid Red Wines Are Extremely VersatileLove Pinot Noir? Dive into German reds. More than one-third of German vineyards are planted with red varieties, and Germany is the third-largest producer of Pinot Noir in the world, after France and the U.S. Spätburgunder, a.k.a Pinot Noir, is known for its distinctive spice and refreshing acidity, making it immensely pairable. It accounts for more than 60 percent of the grape plantings in the rocky hillsides of the Ahr region, known as Germany’s “red wine paradise.” As with all your favorite Pinots from anywhere in the world, it’s gorgeous with roast chicken or grilled salmon. If you like your light red wines with a bit of a chill, head straight for Trollinger (called Schiava in northern Italy) with its slightly smoky strawberry flavors, perfect with cheese and charcuterie or just about any BYOB situation you can imagine. Next time you steam some dumplings or order some mofongo, pull out a bottle of chilled Trollinger for a refreshing treat. Velvety, tannic Dornfelder from the Pfalz or the Rheinhessen is perfect if you’re looking for a red with a bit more heft to pair with richer meat dishes – think barbecue. Its floral character and aromas of fresh berries also makes it excellent with sausage or meaty pizza. Portugieser, which surprisingly comes from the Danube and not from Portugal, is typically grown in the Pfalz, the Rheinhessen, and the Ahr and makes medium-bodied, refreshing reds and rosés. 5. Sparkling Wines Are on the RiseThe German word for sparkling is “sekt” and just about all your favorite German wine grapes are made into sparkling wine, with around 50 percent of premium German sparkling wine made from Riesling and 30 percent from the Pinot varieties, according to GuildSomm. There are over 1,000 producers of sekt in Germany, and Germans drink more sparkling wine per capita than any other country, which makes it slightly hard to find elsewhere. And if you find a bottle labeled “winzersekt,” you’re especially lucky— this is the classification for single-varietal, estate-grown, vintage sparkling wines of especially high quality. 6. Germany Has 13 Regions, 12 of Which You’ve Probably Never Heard OfOdds are if you are familiar with any region in Germany, you know the Mosel, and with good reason: The unbelievable slate soils and steep riverside slopes make for unparalleled wines, especially Riesling. But there are 12 other regions beyond Mosel (most of which are also named after the rivers that run through them — and produce equally thrilling wines) that deserve your attention. Microclimates vary considerably between the regions, with southernmost Baden being the only German region that belongs to E.U. climate zone B, a designation reserved for warmer regions. Just north of Baden and along the French border, the Pfalz enjoys an almost Mediterranean climate, while the mild climate in the Ahr, to its northwest, allows for a number of red varieties to grow successfully. The fact that high-quality wine can be made so far north is possible primarily due to the Gulf Stream, bringing warm air through the many river valleys. Vines are strategically planted on south-facing slopes in valleys protected by harsh weather, and the immense soil diversity in Germany also plays a part, with hundreds of suitable soil types that retain heat and can suit the needs of many different varieties. 7. Every Year, Germany Elects a ‘German Wine Queen’Every autumn, the German Wine Institute chooses a “German Wine Queen” from one of the 13 regions from a pool of candidates, each of whom has shown a strong commitment to German wine. The 70-member jury that elects each year’s Wine Queen is comprised of industry professionals, the press, and political leaders. Since 1949, the German Wine Queen has been responsible for communicating the world of German wine to the public and is on the road some 250 days a year. The current wine queen is Angelina Vogt, from the Nahe region, who is supported by the German Wine Princesses Julia Sophie Böcklen from Württemberg and Carolin Hillenbrand from Hessische Bergstrasse. 8. German Wine Is Ever EvolvingBest of all, German wine is focused on innovation — using the lessons of the past to engineer a brighter future. New press technology is spreading, which mimics the effect of ancient basket presses. And many forward-thinking producers are choosing to convert their vineyards to organic and biodynamic viticultural practices. In the cellar, many German producers work with top Burgundian coopers to source the best barrels for their unique expressions of Pinot Noir. Young winemakers are banding together, allowing members of groups such as “Generation Riesling” better access to winemaking and marketing resources. The lessons of history and modern innovation come together here. The country’s wine culture is booming, supported by the high-quality wine it produces. And, in particular, Berlin’s wine scene is flourishing — some of the hottest spots for German wine include a Chinese restaurant called “Hot Spot,” an indoor market with a wide array of international food options, and a Michelin-starred restaurant so hyper-local that pepper, lemon, and chocolate are all banned from the menu. The city’s also full of hip new wine bars, including one, Weinerei, where guests “rent” a glass for a few Euros, filling and refilling wine as they please, paying what they feel their drinking was worth at the end of the evening. When you drink German wine, you are experiencing a beautiful marriage of past, present, and future. This article is sponsored by Wines of Germany. The article 8 Things You Should Know About German Wine appeared first on VinePair. Via https://vinepair.com/articles/8-facts-german-wine-guide/ Via https://vinology1.weebly.com/blog/8-things-you-should-know-about-german-wine The Kincade Fire that has devastated Sonoma County over the past six days continues to wreak havoc in the area, having burned nearly 76,000 acres and forcing the evacuation of more than 200,000 people. Previously, as of Saturday, evacuations had been in place for residents of Geyserville, Healdsburg, Windsor, and those living in western Mendocino. But powerful 90 mph “Diablo†winds over the weekend prevented efforts to contain the fire. Millions of Californians are without power after Pacific Gas and Electric Company forced a historical blackout on Sunday. As of Monday morning, mandatory evacuations have been expanded to include northeast Santa Rosa, Sebastopol, and western parts of Sonoma County. According to Wine Spectator, an evacuation warning is in effect for Calistoga and areas north, implemented in case the fire should move southeast from Sonoma. While Napa Valley has been spared thus far, the fire has destroyed several Alexander Valley wineries, including Sonoma’s historic Soda Rock Winery, leaving just the stone facade and a 20-foot steel sculpture of a boar standing in its path.
“I’m still in a fog. It’s still surreal,†Ken Wilson, Soda Rock’s owner, told the San Francisco Chronicle. Wilson’s entire 2019 vintage and much of his wine inventory has been lost. But the most painful loss for Wilson is the Soda Rock building itself, a 19th-century structure he helped restore. “I spent a good five years of my life passionately involved in that restoration. How do I get those years back? It’s a huge loss to the community,†Wilson added. In addition to Soda Rock, The Spire Collection at Field Stone Winery, another Healdsburg-based winery, was also seriously damaged in the fire. One small source of relief: Nearly 80 percent of Alexander Valley’s grape harvest was well under way, according to Michael Haney, the executive director of the Sonoma County Vintners trade group. Being home to almost 15,000 acres of vineyards, that’s a lot of grapes that may have been spared. Alexander Valley Vineyards escaped with minor damage, but is one of the unlucky vineyards that still has grapes on the vine. With no electricity, the winery’s owner Hank Wetzel fears the grapes could likely rot. “We just don’t know if we are going to get them picked at this point,†Wetzel told The Press Democrat. If not harvested in time, the vineyard could stand to lose 500 tons of grapes. Patrick Cappiello, restaurateur, sommelier, and founder of the Occidental-based winery Monte Rio Cellars, fled Sonoma to Napa Valley on Saturday evening. Speaking to VinePair while looking out of his window towards Sonoma yesterday, Cappiello said it looked like an “atomic bomb†had detonated. Those hoping to help the winemaking community should “be aware, spread the word, and be prepared to assist,†Cappiello says. When fires hit northern California in 2017, Cappiello worked with friends Pax Mahle and Sara Morgenstern to establish the Winemakers and Sommeliers for California Wildfire Relief (WSCWR) charity. At the time of publishing, he’s uncertain whether the WSCWR will be back for more events this year, but he says to stay tuned. In the meantime, he plans to offer updates on how to help via his social media accounts. Tragically, this is not the only fire Californians are currently enduring. On Monday morning, a new blaze known as the Getty Fire prompted evacuations in western Los Angeles after consuming 500 acres in the area. The New York Times reports that, as of 9 a.m. local time on October 28, there have been no serious injuries or fatalities. The article The Kincade Fire Continues to Threaten Northern California’s Vineyards appeared first on VinePair. Via https://vinepair.com/booze-news/sonoma-county-kincade-fire-vineyards/ Via https://vinology1.weebly.com/blog/the-kincade-fire-continues-to-threaten-northern-californias-vineyards A new collaboration between the Italian cruise line, Costa Cruises, and Eurochocolate, an annual chocolate festival that takes place in Perugia, seems like something Willy Wonka himself might have dreamed up. Set to depart in April 2020, the eight-day Eurochocolate Cruise will journey the Mediterranean Sea with stops in Genoa, Barcelona, Palma de Mallorca, Malta, and Catania. Chocolate will be impossible to avoid while aboard the ship, with chocolate-centric cooking classes, workshops, wine pairings, and even a chocolate sculpture made on the spot by a Eurochocolate master. At each port, the chocolate-theme will continue. In Barcelona, for example, guests will have the chance to visit the city’s Chocolate Museum. “We try to offer unique experiences to our guests […] and this is possible also thanks to prestigious partnerships like the one with Eurochocolate,” Carlo Schiavon, Costa Cruises’ Italy country manager told Lonely Planet. “[It] will allow us to have for the first time aboard a cruise ship the vibe, the fun and the tastes of the greatest international festival dedicated to chocolate,” Schiavon added. For more information, or to book your childhood dream trip stat, check out the Costa Cruises website. The article The Chocolate Lover In Your Life Needs This Eight-Day European Cruise appeared first on VinePair. Via https://vinepair.com/booze-news/eight-day-chocolate-cruise/ Via https://vinology1.weebly.com/blog/the-chocolate-lover-in-your-life-needs-this-eight-day-european-cruise BBQ potato chips were my first thought. A burning, mesquite note, like you smell in the air on a summer evening in the suburbs when everyone starts up their grills. It was earthy and little bit piney, but the flavor on the palate was sweet — caramel, toffee, and just a little burnt cinnamon. It was one of the most unique bourbons I had ever encountered. Unfortunately, it will never be sold to the general public. RP5 #2, as it’s labeled internally, is merely a test batch for Maker’s Mark Private Select, a one-of-a-kind program hoping to uncover the future potential of wood in whiskey. “When you’ve made one product for 65 years, it’s a new way of thinking about things,” says Jane Bowie, the distillery’s maturation specialist who spearheads the program. As Bowie suggests, Maker’s Mark might not be the first distillery you think of when it comes to innovation. Most whiskey drinkers respect the company, which was founded in Kentucky in 1958 and is now owned by Beam Suntory; but its iconic, red wax-dipped, soft red winter wheat flagship bourbon was its only product for more than half a century. In 2010, however, Maker’s Mark released Maker’s 46, a whiskey that longtime president Bill Samuels, Jr. hoped would cement his legacy as he approached retirement. Working alongside Maker’s Mark’s barrel maker, the Independent Stave Company, the distillers developed new techniques and technology. They placed French oak staves in what Bowie describes as an industrial pizza oven, then slowly and lightly seared them using infrared heat. That process released a ton of caramel and vanilla notes in the wood, while eliminating many of the bitter tannins endemic to the wood species. Ten of those staves were placed on a hoop, plunged into a barrel of cask-strength Maker’s Mark, and then left to “finish” the whiskey for another couple of months. Richly flavored Maker’s 46 was both a commercial and critical success. “That taught us that wood is such a powerful natural ingredient,” Bowie says. The team thought to itself, “‘Holy sh*t, there’s all this flavor in oak that is still untapped.’” Bolstered by the success of Maker’s 46, the distillers began discussing plans for a larger wood-finishing program. Bowie and her small team started by asking themselves which wood flavors and sensations they wanted to amplify. Extracting vanilla seemed obvious. Was it possible to get more fruit notes? Producing a bigger mouthfeel and longer finish was also a top desire. “Could you deconstruct Maker’s, could you create virgin oak staves that drive the Maker’s into these different flavor camps?” Bowie wondered. “Was this even possible? It was, and, by 2014, Independent Stave had presented Maker’s Mark with a few dozen different stave “flavors.” The distillery whittled those down to eight favorites. With 10 total finishing staves needed per barrel, someone casually wondered how many different combinations would be possible. The answer was 19,448. Way too many. The group spent another six months getting it down to four favorites to join the Maker’s 46 stave. That gave them 1,001 possible combinations. Bowie claims their six-person tasting panel has tasted every single one of those, just to make sure “you couldn’t f*ck it up.” By “you” she means private barrel buyers, a target audience for the customized spirits. Single-barrel programs have become a key component of American whiskey culture in the last few years. Today, all the major Kentucky distilleries allow bars, restaurants, retailers, and even certain private groups or individuals to purchase an entire barrel of, say, Four Roses or Wild Turkey’s Russell’s Reserve. It’s a significant investment for any devotee: A 53-gallon barrel usually breaks down to about 150 to 225 bottles, depending on evaporation. Private barrels from Four Roses, Wild Turkey, and Maker’s Mark start at around $7,500 or so. Maker’s Mark is currently the only company that allows consumers to purchase a product that otherwise doesn’t exist in its portfolio, one fine-tuned to that individual’s taste. (“Make your own Maker’s,” the distillery proclaims in its promotional materials.) The first Private Select liquid was officially offered in November 2015 to select retailers in Kentucky and Illinois. That’s when I first heard about the program, too. I’ll be honest: I thought it sounded like a gimmick. And so I ignored quite a few emails from the distillery’s PR team over the ensuing year or so, writing it off as a marketing ploy. When I finally did taste through the five bourbons produced by the different staves, in summer 2018, I was blown away by their diversity. By simply adding 10 different staves to barrels of Maker’s Mark Cask Strength for just nine additional weeks, the distillers created an incredible range of spirits. If Maker’s 46 was about creating a well-balanced finish in cask-strength bourbon, the other four staves were about exaggerating certain flavors and sensations. The stave labeled “Baked American Pure 2” is vanilla amped up to 11. “Toasted French Spice” is baking spices incarnate. “Seared French Cuvée” could easily be confused for Cognac, dry and spicy with a huge mouthfeel, and rich though surprisingly not dark in color. “Roasted French Mocha” has a massive finish — the taste of chocolate, coffee, and almonds lingers in your throat for minutes after you sip it. Ambitious bars and restaurants have begun using the program to customize the spirits in their signature cocktails. Avant-garde cocktail bar The Aviary, for instance, which has locations in NYC and Chicago, selected a stave combination that it thought induced prominent cinnamon and chocolate notes — perfect for the bar’s cinnamon- and mocha-chai-tea-heavy Cloche Encounters cocktail. In Nashville, Henley restaurant picked a sweeter stave combination specifically meant for their house Manhattan. Other outlets are serving their specialized spirits neat. The Private Select bottle looks completely different from the standard, boxy Maker’s Mark bottle, and stands out on shelves and back bars in tony establishments like Dumbo House, a private club in Brooklyn. “What we’ve learned in the last five years, holy cow, we’re going to open Pandora’s box and see where we go,” says Bowie. She’s tested over 500 different stave experiments since picking those initial five. To create so many different options, Independent Stave has had to develop new wood techniques and test numerous cooking methods. Oak generates different flavors at different times and temperatures. One of the new techniques I’ve been able to learn about includes the specific shape of the Seared French Cuvée staves. They look like ruffled potato chips, giving them 22 times more surface area than a typical stave. Many of the other techniques, however, remain a secret — even to Maker’s Mark. The company doesn’t know exactly how Independent Stave creates each stave, or which species of oak is specifically used. While Bowie won’t divulge the countless, sometimes proprietary ways Maker’s Mark and Independent Stave treat their wood, she does offer a helpful analogy. “Think about how many different ways there are to cook a steak,” she says. “Convection, you can broil, or sear. Soft boil or sous-vide. Even, think about ceviche — think about how chefs use acid to break down and change the chemical makeup of fish. So how you’re treating the raw ingredient matters just as much as how you cook it.” Of course, if some 500 new staves have been created already, some 495 or so have never been made available for public consumption. (Like that RP5 #2 I tasted in 2018.) Maker’s Mark has spent three years trying to develop a better Roasted French Mocha stave. I recently tasted two attempts. One of the resulting bourbons was redolent of a Christmas spiced whiskey — it would have worked perfectly in an egg nog. The other was so smoky I wouldn’t have been surprised if it was single malt. I enjoyed both, but Bowie and her panel didn’t. Neither stave will ever join the Private Select program or hit the market. There was one recent success story from these ongoing trials, though. Bowie and her team used a stave called Seared Bu 1-3 in an attempt to make a “better” Seared French Cuvée, one with a huge mouthfeel and sweet notes of butterscotch and bread pudding. Though the stave technically “worked” and the resulting bourbon was incredible, they worried the spirit didn’t play well with others. “You start blending it with other staves — oh, no! — it was awful, it was a bully, it suffocated the other staves,” Bowie says, meaning its flavor notes completely dominated. “Two wrongs make a right sometimes and two rights sometimes make a wrong. Everybody loved Bu, but it doesn’t work for this purpose, so it’s got to go.” Still, since it was so good, Maker’s Mark didn’t want to keep it entirely off the market among the other hand-labeled bottles lining Bowie’s office. So the company released 1,400 375-milliliter bottles of it at its Loretto, Ky., gift shop in April 2019; it sold out in two days. This is a sales avenue for a singular stave that you might start seeing more of in the future. Until then, Bowie and her team and Independent Stave will continue conducting wood experiments, trying to amplify flavors in bourbon. Staves will be re-worked, others will evolve, and new flavors will be pursued. And the program will continue to create plenty of other bourbons that taste like marshmallows or cotton candy or, yes, mesquite potato chips — and which most of us will probably never taste. “By now we understand what natural flavors you can get out of wood,” Bowie says. “What we still don’t know is how far you can take it.” The article Why You Will Never Taste Maker’s Mark’s Most Innovative Whiskey appeared first on VinePair. Via https://vinepair.com/articles/makers-mark-wood-bourbon-aging/ Via https://vinology1.weebly.com/blog/why-you-will-never-taste-makers-marks-most-innovative-whiskey Pumpkin beer might seem like a sugar-and-spiced monolith, but there’s actually considerable diversity to the category. European craft brewers, for example, produce an array of largely savory pumpkin ales that speak to different palates and traditions. Here in the United States, drinkers choose from a range of homegrown iterations, including pie-adjacent lagers, ales aged in bourbon and rum barrels, imperial stouts, and more. Big brands and smaller, regional breweries release their own riffs. To get a sense of the breadth of options in the U.S., VinePair analyzed data from BeerAdvocate to determine the top-selling pumpkin beer in every state. Each beer had to have at least 10 votes from BeerAdvocate users to be considered a (relatively) conclusive local favorite. Check out the map and table below to see what your friends and neighbors are drinking this season.
The article The Most Popular Pumpkin Beer in Every State in America (Map) appeared first on VinePair. Via https://vinepair.com/articles/best-pumpkin-beers-america-2019/ Via https://vinology1.weebly.com/blog/the-most-popular-pumpkin-beer-in-every-state-in-america-map From cracking into a lobster tail on a craggy coastline to the Freedom Trail, New England has long been a draw for tourists. The six-state region also has a world-class beer scene, bolstered by such iconic breweries as Massachusetts’s Tree House and Hill Farmstead in Vermont, and an eponymous IPA. For some time, the bulk of its craft beer heritage has been in three states: Maine, Massachusetts, and Vermont. Now, however, a New Hampshire beer scene is emerging. “[New Hampshire] used to be like a halfway stopping point for people going to drink in Maine,” laughs Scott Thornton of Great Rhythm Brewing Co. in Portsmouth, N.H., whose brewery pumps out some of the area’s best hop-forward beers and a killer kolsch. “Or stopping on their way back.” “N.H. has as good tasting beer as any one of our neighboring states,” says Paul St. Onge of Manchester’s Backyard Brewing. “But if you’re talking about notoriety, that’s an entirely different subject.” Thornton and St. Onge believe this change is happening because many breweries have started embracing their communities, focusing on creating welcoming spaces and excellent beer instead of packaging and exports. Much of this is a result of new legislation supporting small-scale breweries and on- and off-premise sales. “The N.H. beer scene has been here a while,” says Thornton. “It just hasn’t seen the growth or development that we’ve been seeing over the last few years.” Indeed, the beer scene in New Hampshire spans centuries. The first European settlers arrived in Portsmouth (or, as it was first called, Strawbery Banke) in the 17th century and built taverns, most of which served their own creations. Frank Jones Brewing Company eventually came to dominate the region and brewed over 250,000 barrels at its peak. The state was also home to the first line-around-the-block beer release, in 2008. Kate the Great, a Russian imperial stout brewed by Portsmouth Brewery, was once regarded by Beer Advocate magazine as the finest beer in the country (and No. 2 in the world), and its limited production run and release on “Kate Day” had patrons camped outside brewery doors. In 2014, New Hampshire legislators introduced 178:12a, which is helping contemporary New Hampshire brewers embrace their brewing roots. “[New Hampshire beer legislation] hasn’t always been the friendliest,” says Thornton. “In the past few years, we’ve seen favorable legislation to favor nanobreweries or nano-plus or beverage manufacturers.” Put simply, the new legislation allows for a few major changes. Licenses for smaller operations, such as nanobreweries, are less expensive, so more aspiring brewers can enter the industry professionally. Additionally, breweries like Portsmouth’s Great Rhythm, which were once legally restricted to free, on-site samples, are now allowed to sell samples and offer pints, but also sell packaged beer to go. “That’s a huge piece to it,” says Thornton. “Having more favorable license types really overcame a huge barrier to get into the industry.” The new legislation encourages small and aspiring brewers to get in the game, and means that iconic mainstays like Smuttynose and Red Hook — and industry giant Budweiser, which has a plant in Merrimack — are no longer the only players. “N.H. had a reputation — probably deserved — as having subpar beer,” says St. Onge, whose Backyard Brewing tap list is expansive. There’s an IPA that St. Onge considers the brewery’s flagship, but the team has built a menu that includes a Belgian-style dubbel, a Dortmunder lager, a witbier, and a wild ale. “Now with more competition and more breweries popping up, I feel like that’s no longer the case,” he says. One of the state’s most sought-after breweries is Kettlehead Brewing in Tilton, in the heart of New Hampshire’s Lakes Region. “As soon as we opened, it just exploded,” says owner-brewer Sam Morrissette, whose outfit will be celebrating its second anniversary in November. “People were excited to have something to do. As soon as it hit, it was way more than expected.” Kettlehead offers a full menu of mostly farm-to-table food, which means the group could register as a restaurant, which Morrissette says “really helped.” That, plus a little press and good word of mouth, encouraged beer fans to head to the Lakes Region for Kettlehead’s flagship IPA, The Agent, and its opaque, juicy, and refreshingly bitter double IPA, Quest, a four-hop blend of Mosaic, Simcoe, El Dorado, and Columbus. Morissette hopes Kettlehead will help develop beer tourism in the Lakes region. “We’re not that far from [the state capital] Concord,” he says. “We’ve got people coming up from Massachusetts, but our goal really is to have good beer, good food, and a good atmosphere for our community.” Thornton agrees. “We want to be deeply rooted in our communities,” he says. “But we also want to help build a brand for New Hampshire to make this an attractive beer destination.” “More than ever, people are kind of embracing their own communities,” says St. Onge. “Not just with beer but with consumer products and farmers’ markets. That’s what we sought out to do. We wanted to be that community, public house, taproom that people can just kind of sit at the bar and shoot the shit.” Smuttynose, a New Hampshire beer landmark since 1994, is similarly inspired by this local movement, despite being widely distributed. Following struggles that culminated in a 2018 sale at foreclosure auction, the company rebranded its flagship beers and introduced an array of beer styles targeting a new generation of consumers, from hazy IPAs to low-ABV offerings like sub-5 percent sours. On the new labels, the marketing team “really doubled down on N.H,” says Alex Weaver, communications director at Smuttynose Brewing. Finestkind IPA, for instance, shows a recumbent tuber on Echo Lake and Robust Porter illustrates Carleton Bridge, one of New Hampshire’s iconic covered bridges. “N.H. is definitely seeing the proliferation of the small, neighborhood taproom model,” Weaver says. “That [community brewery] model has caught on. People are now so much more aware of what a brewery is. And these places move in and become part of the community.” What’s next for New Hampshire’s next-wave breweries? Kettlehead and Backyard are focusing on their communities and hope to increase the volume of their to-go options. Morrissette is aiming for a few more keg sales around the state, and St. Onge is encouraged by widening demographics in the industry. “We want to have a community where people feel safe to explore craft beer,” he says. “We had a very loyal customer base of people in their 50s and 60s [at the restaurant] and then we opened up the brewery and we had people in their 20s flocking in. Now we have both because both sides are so open to trying new things.” All share the same goal: to make excellent beer in New Hampshire and put their state on beer travelers’ maps. “This is our state and we have a lot of pride in that,” Thornton says. “N.H. has this potential to build this awesome brand around itself.” Five Breweries to Visit in New HampshireDespite its relatively small size, New Hampshire has a set of distinct regions spanning mountain ranges, lakes, seacoast, and the wilderness near Canada. Here are five beer destinations wherever you find yourself in the Granite State. Kettlehead BrewingRegardless of season, the Lakes Region is stunning to visit. End your day of hiking or skiing with any of the hop-forward options at Kettlehead in Tilton. Coos Brewing Co.Located in the heart of the Great North Woods, closer to the Canadian border than the capitol building, Coos serves a delicious variety of beers, including Snowbound Stout, a rich and subtle dark beer with cinnamon, or any of the Puckerbrush Berlinerweiss series. Backyard BrewingSituated on a busy road behind the Manchester Airport, Backyard Brewing crushes everything from lagers to witbiers. Great Rhythm BrewingAlong the seacoast lies New Hampshire’s richest history. Grab a seat at a picnic table outside overlooking the water and enjoy a Squeeze IPA or its big brother Double Squeeze. Flying Goose BrewpubThe Flying Goose is a New London brewpub that was just named one of the top five breweries in the state. Try the Forever Locked Lager, a Vienna lager, whose proceeds go toward a New Hampshire Fish & Game scholarship. The article Exploring the Emerging, Community-Oriented Craft Beer Scene in New Hampshire appeared first on VinePair. Via https://vinepair.com/articles/best-craft-beer-new-hampshire-guide/ Via https://vinology1.weebly.com/blog/exploring-the-emerging-community-oriented-craft-beer-scene-in-new-hampshire There aren’t many 24-year-old sommeliers, but the worldly Luke Sullivan, head sommelier for Gran Tivoli and Peppi’s Cellar in New York City, is a rare case. Born in Sydney into a family of restaurateurs, Sullivan was exposed to the hospitality industry at an early age. His appreciation for wine drove his completion of both the introductory and certified exams through the Court of Master Sommeliers, as well as the WSET Level Two and Three Awards in Wine & Spirits. These qualifications helped him gain recognition as a rising star in the global wine scene. While in Australia, Sullivan worked in some of the country’s most exciting restaurants, including Sydney’s Chiswick Restaurant, where he served as a bartender. He then decided to study wine and accepted a role at the iconic fine dining establishment, Aria Restaurant. He later worked as assistant to sommeliers at such celebrated Australian establishments as Felix Bar & Bistro, Est. Restaurant, and Fred’s Paddington. As senior management sommelier at The Bentley Group’s Monopole, Sullivan helped earn two “hats” from the Good Food Guide. VinePair caught up with Sullivan about his impressive CV, the bottle of Riesling that intensified his love for wine, and the Champagne cuvée he’ll never tire of. 1. What’s the bottle that made you fall in love with wine? It can’t be narrowed down to one bottle, but the one that intensified my love for wine was 1995 Nikolaihof Riesling Vinothek. It’s one of the most unique wines in the world that spends almost two decades in barrel, deep down in a 700-year-old cellar in one of the most beautiful wine regions in the world, Wachau in Austria. 2. FMK three varieties: Cabernet, Pinot Noir, Chardonnay? F*ck: Chardonnay. It can make for some of the sexiest wines in the world, from premier cru Chablis to old white Burgundy to vintage blanc de blancs Champagnes. Marry: Pinot Noir. At its finest, it can’t be matched by any other grape, period. Kill: Cabernet. Without question. In the words of Angelo Gaia: “Cabernet has a strong personality, open, easily understood and dominating. If Cabernet were a man, he would do his duty every night in the bedroom, but always in the boring same way.” 3. You’re on death row. What’s your last-supper wine? Jean-Yves Bizot, Vosne-Romanée. Because even if I could afford it (which I definitely cannot), it’s a wine that is of remarkable rarity. 4. You can only drink one wine for the rest of your life. What is it? MV Krug Grande Cuvée. I don’t think I could ever get sick of that wine. 5. You can only drink at one bar for the rest of your life. What is it? La Pioche in Tokyo. It’s a little wine bar owned and run by Shinya Hayashi and is kind of mecca for anyone who is a fan of natural wine. There’s literally no wine list — just the names of producers. But you’re guaranteed to drink something delicious if you forfeit control and just do what you’re told. 6. What’s the best and worst wine on your rack (or in your fridge) right now? I don’t think any of them are the worst, but there is one that could be considered “bad.” It’s a wine made from Chardonnay by Las Vino in Margaret River, Western Australia. The label is the outline of Donald Trump’s face and the name of the cuvée is “F*ck Him.” Kind of controversial and political but also delicious. The best would probably be an old bottle of 2003 Cedric Bouchard Blanc de Noir from the tiny lieu-dit of “Côte de Bechelin.” I am super excited and curious to taste it. 7. If you could no longer drink wine, what would be your beverage of choice? Probably gin Gimlets, or cider from Normandy. The article The One Champagne Sommelier Luke Sullivan Could ‘Never Get Sick Of’ appeared first on VinePair. Via https://vinepair.com/articles/sommelier-luke-sullivan/ Via https://vinology1.weebly.com/blog/the-one-champagne-sommelier-luke-sullivan-could-never-get-sick-of The turning leaves and crisp winds of fall are perfect excuses for brandy aficionados to reach for their favorite spirits. While Cognac is the most popular brandy in America, its versatile cousin Calvados, made from distillations of apple and occasionally pears, is a versatile, food-friendly option with a strong seasonal potential. Like its grape-based cousin, Calvados is classified as a brandy. In order for a brandy to be legally called Calvados, it must be made in Normandy, a region in northwest France famous for its apple orchards. Normandy is divided into three Calvados-producing sub-regions: Calvados, Calvados Pays d’Auge, and Calvados Domfrontais. While the Pays d’Auge is the most famous, spirits from the Domfrontais sub-appellation feature a unique blend that includes at least 30 percent pears. According to Karen MacNeil’s “The Wine Bible,” the nearly 800 types of heirloom apples that grow in Normandy fall into four flavor categories: sweet, bittersweet, acidic, and bitter. With so many different types of cider apples in Normandy, each Calvados producer has their own proprietary blend and resulting flavor profile. A typical Calvados producer might grow between 20 and 25 varieties of cider apples, and combine the fruit in varying proportions. After harvest, which typically takes place between mid-October and December, the fruit is pressed and the juice fermented from one to three months. The resulting product, a dry cider, can be single-distilled in a column still or double-distilled in a pot still depending on the regulations of its respective appellation. Once distilled, Calvados must be aged in oak casks for a minimum of two years, except in the Domfrontais region where it is aged for at least three years. While it’s customary to sip Calvados straight — or stir it into your morning coffee! — in Normandy, many American bartenders extoll its versatility as a cocktail ingredient. Judson Winquist, co-owner of Normandie, a French-inspired restaurant in Portland, Ore., believes Calvados occupies a crowd-pleasing middle ground between heavier oaked American whiskeys and lighter tequilas and gins. Nearly 40 percent of Normandie’s menu is devoted to Calvados-based cocktails, such as a Calvados Spritz and Cobbler made with manzanilla sherry. When Winquist introduces Calvados to guests unfamiliar with the spirit, he often finds that Calvados defies their preconceptions. Most people underestimate Calvados’s subtlety, anticipating something much more intensely sweet with a concentrated apple flavor. New York Times wine critic Eric Asimov suggests serving Calvados in a white-wine glass rather than the more traditional option, an oversized balloon snifter. But for some drinkers, enjoying Calvados may be less about what glass you use than with whom you share a drink. When asked about his favorite way to drink Calvados, Winquist replied, “Neat, at home with my wife after work.” Four Calvados Bottles to TryChristian Drouin Selection CalvadosA light and youthful Calvados with notes of fresh apples, vanilla, and cinnamon, rounded out by a slightly smoky finish. Also great for use in cocktails. Average Price: $34. Boulard V.S.O.P. Pays d’Auge CalvadosA complex blend of 4- and 10-year old Calvados that offers baked fruit, honey, and almond notes. Average Price: $44. Lemorton Reserve CalvadosHailing from the Domfrontais region, where clay and limestone soils are dominant, this Calvados is produced from 70 percent pears and presents a balanced yet rich spirit. Average Price: $57. Pere Magloire X.O. Calvados Pays d’AugeA brighter option with notes of caramel and baked apple, perfect for those who prefer a less-oaked Calvados. Average Price: $63. The article Calvados Is Versatile, Food-Friendly, and Always in Season appeared first on VinePair. Via https://vinepair.com/articles/calvados-guide-france/ Via https://vinology1.weebly.com/blog/calvados-is-versatile-food-friendly-and-always-in-season |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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