We all crave a nice, refreshing bottle of beer from time to time, though a bottle opener may not always be readily available. Whether your churchkey is misplaced or broken, there are luckily countless options using regular household items. From house keys to wedding rings, here are seven foolproof ways to open a bottle of beer that don’t involve removing the cap with a traditional bottle opener. 1. Twist It Out With a KeyThis is the next best method of opening a beer bottle, with the finest, sharpest keys securing the greatest results. Rest the key tooth underneath the grooves of the cap, and continue to pry and poke. Once the cap is loosened, keep twisting the key upward or turn the bottle itself. If successful, the cap will fly right off. 2. Apply Lip BalmThe lip balm method is just as effective as using a lighter to open a beer bottle (without the risk of exploding lighter fluid). Applying slight pressure, hold the neck of the bottle with your hands. Place the lip balm between your index finger and the bottom of the cap. With the lip balm now acting as a lever, lift slightly around the top of the beer and you’re set. 3. The Highlighter MethodThis quintessential office supply doubles as a bottle opener, similar to the lip balm and lighter methods. You’re going to create a fulcrum with your hand while resting the highlighter against the lip of the beer. Simply lift the highlighter and watch the cap cleanly detach. 4. Use Some ScissorsDealing with scissors can be dangerous, but the tool is an ideal replacement for a bottle opener if done correctly. Start by opening the scissors and placing them on the bottle’s lips (between the cap and the neck) to act as a lever. Holding your hand against the bottom of the cap, lift the scissors upward until the cap comes off. This is probably a job for the soberest person in the room. 5. The Folded Paper MethodAny object hard and dense enough can be used to open a beer bottle — even paper. Begin by folding a piece of printer paper (or even a dollar bill) over until it’s thick and sturdy. Place the folded paper underneath the grooves of the cap, and pop it up. 6. Put a Ring on ItThere’s also a way to open a beer with your wedding ring (best if it’s titanium or gold). Begin by placing your hand over the bottle and the ring finger under the grooves of the cap. Tilting the bottle 45 degrees, place pressure on the top and pull back. 7. The Classic CountertopPerhaps the oldest trick in the book is the countertop method, though any surface with a defined edge will do. Maneuver the bottle so that the edge of the counter is underneath the cap. Using your hand or any hard object, whack the cap in a downward motion until it releases. The article 7 Ways to Open a Beer Bottle Without a Bottle Opener appeared first on VinePair. Via https://vinepair.com/articles/how-open-bottle-without-bottle-opener/ Via https://vinology1.weebly.com/blog/7-ways-to-open-a-beer-bottle-without-a-bottle-opener
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Still convinced that a good Scotch can’t, or shouldn’t, be mixed into cocktails? It’s time to rethink your boundaries. Live a little — grab a bottle of Johnnie Walker Black Label and start experimenting. Blended from single-malt Scotch whiskys sourced from the four corners of Scotland, Johnnie Walker Black Label is crafted to be as diverse as the people who drink it. This dynamic Scotch can wield a variety of different flavors and flux from sweet to spicy to smoky depending on the ingredients you use. Today, it’s become a fan favorite, as the Scotch is just as enjoyable whether it’s poured into a glass neat, on the rocks, or served shaken or stirred in cocktails. And while it’s true that classic cocktails will never go out of style, there’s no reason why you can’t shake them up a bit. To test just how versatile the spirit really is, try ordering it in any classic drink to discover what flavors reveal themselves. In truth, you may find that every pour of Johnnie Walker Black Label unveils something even more exciting, so read on for our guide to putting a twist on your usual pours. Sweet, sour, spicy, and savory — there’s nary a cocktail profile that can’t be improved by adding Johnnie Walker Black Label. Don’t believe us? Here are nine cocktail profiles that reach their maximum potential when made with Scotch. ChocolateLoyal Scotch drinkers know sipping a good Scotch whisky can be an outright decadent experience. However, adding a splash of Scotch will impart a little extra style and oomph to chocolate-forward drinks. In particular, fruity and spicy Scotches like Johnnie Walker Black Label make dark chocolate profiles sing. Feeling extra experimental? Push the boundaries a little further by adding a dash of orange to really bring out the Scotch’s sweet smokiness. SweetIt’s hard to go wrong when it comes to improving a sweet cocktail with Johnnie Walker Black. The blended Scotch’s soft apple and toffee notes harmonize with the sweetness of the drink, while its inherent spiciness and smokiness add depth and balance. Next time you’re whipping up — or ordering — a dessert cocktail, consider subbing a pour of Johnnie Walker Black Label for the drink’s usual Cognac, bourbon, or brandy component. SourLooking for a way to really brighten up sour drinks without causing your face to pucker? Sour mixed drinks, particularly those with a fresh citrus component as their base, instantly gain a new dimension with the addition of Scotch. Consider the smokiness of a good mezcal Margarita or the punch of a Paloma — but with the citrus flavors supported by the slightly sweet, caramelized, and smoky notes of a blended Scotch instead. Johnnie Walker Black Label is a great way to soften some of the natural astringency of a sour cocktail without taking away any brightness. WarmingIt’s time to reevaluate the reflexive practice of grabbing a bottle of whiskey, bourbon, or brandy to use in popular warm-profiled drinks. Sure, they work just fine, but beautifully blended Scotch whiskies like Johnnie Walker Black Label make for a much more interesting and complex cocktail. The Scotch’s creamy vanilla and butterscotch notes offer a familiar complement to traditional warming spices such as cinnamon, nutmeg, cardamom, and ginger. However, with Johnnie Walker Black Label, most of the sweetness — toffee candy and candied pecans — comes through on the nose instead of the spirit itself. Plus, the peaty smoke finish of the Scotch will add even more depth to the drink. SpicySpicy may not be the first thing that comes to mind when you think of a Scotch cocktail, but sometimes the road less taken ends up making all the difference. Chilis, peppers, and jalapeños are no problem for diverse Scotches like Johnnie Walker Black Label. This Scotch whisky will tackle the heat head on, tame it, and dress it up with a hint of smokiness. Reinvent your next spicy Jalapeño Margarita, Serrano, and Lime Daiquiri, or hibiscus-habanero mixed drink. BoozyAlready perfect when sipped neat or on ice, Johnnie Walker Black Label is a natural fit when it comes to improving any booze-forward (often called “hot”) drink. The trick here is to pair it with simple drink components that enhance the balanced flavors of the Scotch and make them shine even brighter; think bitters, dry vermouth, and simple fruit garnishes. With that in mind, riffs on classic cocktails work best — your Manhattans, Old Fashioneds, and Sazeracs. After all, is there any better complement to a classic cocktail than a classic Scotch? NuttyWalking a straight line is never as fun as taking a detour — and Johnnie Walker Black Label knows sometimes you’ve got to play into your nuttier side. Pump up the personality of nutty drinks like Amaretto Sours and Hazelnut Martinis with the sweet and smoky nose and warming spice notes of Johnnie Walker Black Label. The Scotch will also add a swift kick to sweet and nutty after-dinner drinks such as a Frangelico on ice or black coffee. LightAnyone who subscribes to the common misconception that Scotch doesn’t work in low-ABV (or “light”) drinks is missing out. Truly well-balanced, blended Scotch whiskies are an excellent component in fruity low-ABV punches, effervescent summer cocktails with fresh citrus slices, and pitchers of party-friendly drinks. Concerned the smokiness of the Scotch may ruin your long-haul vibe? Don’t be. The same smokiness can easily be toned down to a sessionable level by simply lengthening the drink — which will also keep it light. UmamiOnce you start using Scotch in your umami drinks, you may never go back. For starters, the smoke finish that rounds out Johnnie Walker Black Label is the perfect way to add complexity to an existing umami profile without adding weight — no easy feat. At the same time, the Scotch’s dark fruit and vanilla notes will add delicate sweet tones and even more dimension to the drink. Try it out by mixing up a Bloody Scotsman: Swap out the vodka in your next Bloody Mary for Johnnie Walker Black Label — it just might become your newest obsession. This article is sponsored by Johnnie Walker. The article 9 Cocktail Styles That Scotch Improves appeared first on VinePair. Via https://vinepair.com/articles/9-cocktail-styles-that-scotch-improves/ Via https://vinology1.weebly.com/blog/9-cocktail-styles-that-scotch-improves Two great prides of the Pacific Northwest will unite this fall as Deschutes becomes the official craft beer of the Pac-12 conference. The conference — which includes collegiate athletics across California, Oregon, Arizona, Colorado, Utah, and Washington — is gearing up for a new year of (in person) sporting events. Under a multi-year contract, the Oregon-based brewery will be sold at the Pac-12 football championship (Dec. 3) and men’s basketball tournament (March 2022) under an integrated branding model. “Aligning ourselves with Deschutes Brewery, a family-owned, regional craft brewery is a perfect match,” Steve Tseng, Pac-12 EVP of sales, stated in a press release. “With Deschutes based in our Pac-12 footprint in Bend, we look forward to increasing the awareness of this quintessential craft brewery beyond the Pacific Northwest.” As the partnership moves forward, Deschutes outlines an exciting “text to win” program, which would give fans an “unpurchasable VIP experience.” Still in its early stage of planning, this opportunity could mean anything from celebrating with winners of the football championship to sitting in on a press conference. Deschutes is no stranger to strategic sponsorships, especially in the athletics world. The company released Rip City Lager in 2020 through a partnership with the NBA’s Portland Trailblazers, and in a recent “Run Hoppy” collaboration with Seattle-based shoemaker Brooks, a Deschutes-inspired running shoe was created featuring designs of beer mugs. For now, Deschutes will continue to align itself with the fitness and athletic communities in its region. Between brewing up a new Run Hoppy Golden IPA and increasing its brand awareness through the Pac-12 conference, Deschutes is setting itself apart as a giant of craft beer. “We’ve definitely put some stakes in the ground in the Pacific Northwest,” Neal Stewert, Deschutes VP of sales and marketing, told Brewbound. The article Deschutes Becomes the ‘Official Craft Beer’ of the Pac-12 Conference appeared first on VinePair. Via https://vinepair.com/booze-news/deschutes-official-craft-beer-pac-12-conference/ Via https://vinology1.weebly.com/blog/deschutes-becomes-the-official-craft-beer-of-the-pac-12-conference Jack Daniel’s is a household name in the whiskey world, and as such, the brand is paying homage to its long-lasting legacy. Next month, the spirit giant is releasing its first age-stated whiskey in over a century. The 10-year-old whiskey will “pay tribute to the brand’s past” in the first bottle of its kind to be launched since Prohibition. For the distillery company that began in 1866, there is ample history to honor. “This product has been hand-crafted by our distillery team in Lynchburg over the last 10 summers all while keeping up with the growing demand for Jack Daniel’s Tennessee Whiskey around the world,” master distiller Chris Fletcher said in an emailed press release. “[It] celebrates our modern-day whiskey making, while also paying tribute to our founder and history. It is a special time for us all.” For the past ten years, Fletcher and his team have been aging the classic Old No. 7 Tennessee Whiskey in oak barrels. The resulting whiskey is complex and oaky, with notes of fig and raisin. Fans of Jack Daniel’s will still get the brand’s signature notes of butterscotch and soft fruit, with a finish of sweet tobacco and spice. Aside from the taste, each bottle design showcases a piece of the brand’s long history; the same cartouche featured on Jack Daniel’s aged bottle 100 years ago can be found hand-drawn on the 10-year-old bottle. Coming in at 97 proof — the brand’s highest to date — each 750mL bottle will sell for $70 across the United States. But supplies are limited once they hit shelves in early September, so be sure to snag yourself a bottle sooner than later (or you may have to wait another century). The article Jack Daniel’s Will Release its First 10-Year Old Whiskey in Over a Century appeared first on VinePair. Via https://vinepair.com/booze-news/jack-daniels-10-year-old-whiskey/ Via https://vinology1.weebly.com/blog/jack-daniels-will-release-its-first-10-year-old-whiskey-in-over-a-century3473479 Jack Daniel’s is a household name in the whiskey world, and as such, the brand is paying homage to its long-lasting legacy. Next month, the spirit giant is releasing its first age-stated whiskey in over a century. The 10-year-old whiskey will “pay tribute to the brand’s past” in the first bottle of its kind to be launched since Prohibition. For the distillery company that began in 1866, there is ample history to honor. “This product has been hand-crafted by our distillery team in Lynchburg over the last 10 summers all while keeping up with the growing demand for Jack Daniel’s Tennessee Whiskey around the world,” master distiller Chris Fletcher said in an emailed press release. “[It] celebrates our modern-day whiskey making, while also paying tribute to our founder and history. It is a special time for us all.” For the past ten years, Fletcher and his team have been aging the classic Old No. 7 Tennessee Whiskey in oak barrels. The resulting whiskey is complex and oaky, with notes of fig and raisin. Fans of Jack Daniel’s will still get the brand’s signature notes of butterscotch and soft fruit, with a finish of sweet tobacco and spice. Aside from the taste, each bottle design showcases a piece of the brand’s long history; the same cartouche featured on Jack Daniel’s aged bottle 100 years ago can be found hand-drawn on the 10-year-old bottle. Coming in at 97 proof — the brand’s highest to date — each 750mL bottle will sell for $70 across the United States. But supplies are limited once they hit shelves in early September, so be sure to snag yourself a bottle sooner than later (or you may have to wait another century). The article Jack Daniel’s Will Release its First 10-Year Old Whiskey in Over a Century appeared first on VinePair. Via https://vinepair.com/booze-news/jack-daniels-10-year-old-whiskey/ Via https://vinology1.weebly.com/blog/jack-daniels-will-release-its-first-10-year-old-whiskey-in-over-a-century Big, juicy fruit flavors are popular in summer, and every season that’s not summer, for the bold ripeness they bring to beer styles: the commanding sweetness of mango; the sharp tartness of raspberries; or the unmistakable tropical character of pineapple are a few tantalizing examples. But every brewer reaches a point of curiosity beyond what they know — and the hope is that drinkers will come along for the journey. Perhaps out of a sense of innovation, or maybe because of palate fatigue, there is a new style of fruit beer on the rise that exhibits the more subtle, nuanced side of fruit. These beers are made with a technique often referred to as “second-use fruit,” and it’s capturing brewers’ and beer lovers’ attention across states, styles, and flavor profiles. The reason for all the attention around this technique, which involves repurposing the used, but not totally spent fruit left over from another batch of beer, is the way the impact of the fruit changes from one batch to the next, becoming less intense, less acidic, and more ephemeral. Beyond uncovering a new depth of flavor, this technique is also environmentally friendly, and gets more bang for every buck invested in fresh produce. Below, four professional brewers explain how, and why, they started experimenting with second-use fruit, and the best ways for homebrews to take advantage of what they’ve learned. Why Reuse Fruit in Multiple Batches?Perhaps the most obvious reason to reuse fruit is the fact that it saves money on fruit costs, but Jake Endres, co-owner of Crooked Run Fermentation in Serling, Va., says that shouldn’t be a brewer’s first consideration. When deciding to employ this technique, homebrewers should consider that the ideal fruits for second use can be more expensive up front than fruits that will only be used once (but we’ll get to that later). “Don’t think of it as a way to stretch your dollar (although it helps),” Endres says. It’s a taste profile he looks for in his saisons, like Newfangled with grape pomace, and grisettes, like Gob with second-use blackberries. “It really is a different flavor,” Endres says. As does Brett Taylor, co-founder and head of brewing at Wild East Brewing in Brooklyn. “The real reason to do it is that second-use fruit allows you to get very subtle fruit notes from the beer,” Taylor says. This more mild fruit character is an ideal addition to beer styles with delicate flavor profiles, like blonde ales, table beers, or grisettes. Acidity, and the fresh, juicy qualities of the fruit in its original form, are stripped away by the first beer, leaving more muted qualities that won’t overpower less intense beer styles. “Our grisette, Gob, was made with second-use blackberries from a fruited golden sour, Brambles,” says Endres. “The two taste nothing alike. Brambles is acid-forward with lots of gunpowder-like minerality, and Gob is light and fruity with very mild acid.” There is also a change in the type of flavors available for extraction during the second use of the fruit, says Endres. “As you might expect, you get more tannins from using second-use fruit since it’s mostly skins.” Tannins are the compounds that create the drying, sometimes rough mouthfeel in some red wines and over-steeped black tea. Endres uses the pomace (remains of grapes after wine production) of Chambourcin grapes in his vibrant red saison called Newfangled. He says with this second use of the purple-skinned grapes, “You can get less acidic flavors and also more grapefruit-like flavors.” What Fruits Work Best Second?When it comes to using a fruit more than once, not all fruits are created equally. Some varieties simply don’t pack enough punch to have any flavor by their second use, while others can’t hold up enough structurally to be usable in an additional batch. “Any assertive berry or stone fruit works great, as there will be enough residual flavor hanging around after the primary fruiting,” Seth Morton, head brewer at Jackie O’s Brewery in Athens, Ohio, says. “Delicate fruits like pears or white grapes would probably not stand up to second fruiting.” Fruit purees are commonly used in homebrewing because they come pre-sanitized and are easy to use. The qualities that make them optimal for use in fruit-forward styles — namely, the massive surface area that allows maximum contact between wort (or beer) and fruit and the purees’ lack of skins, pits, and other structural materials — make them poor candidates for second use. “I would avoid anything processed or pureed,” says Matt Levy, head brewer at Threes Brewing, also in Brooklyn. “Second-use fruit beers work best with organic whole fruit. By the second use, you’ll be digging deep into layers of fruit that using puree simply can’t yield.” In other words, when fruit doesn’t have the structure to “dig deep into,” there’s no flavor left to contribute to a second batch. For this reason, Endres avoids strawberries when considering second-use fruit beers for Crooked Run Fermentation. At Wild East Brewing, Taylor says, “Watermelon, we only use once. It’s so subtle as it is, and it’s pretty decimated after the first go around.” There’s another reason to shun puree when making a second-use fruit beer: it lacks the native yeast that comes along on the skins of whole organic fruit. At Threes Brewing, says Levy, “The fruit comes directly from a local farm, and likely has wild yeast on it.” He uses a mixed-culture beer called Eternal Return for the first fermentation on the farm-fresh fruit, and follows it up with a simple saison, Thought Experiment, for second use. Both beers benefit from the native yeast on the fruit skins. Levy suggests going straight to the farm, even if it’s more expensive: “There is so much potential for the homebrewer because the batch size is so small. It’s worth paying a little extra for high-quality organic fruit,” he says. What Beer Styles Work Best?There is no limit to the styles you can make with second-use fruit. When using whole fruit that may have wild yeast on the skins, it is a good idea to use a mixed-culture base beer or be prepared for the funky flavors that wild yeast create. For “clean” beers, with no desire for funk, use whole frozen fruit or sanitize whole fresh fruit in a StarSan (or another food-safe sanitizer) solution. It’s best to make the more intense style first — for example an imperial stout as the first use of the fruit, followed by a delicate style such as a dark mild as the second use. Color is another factor in picking a style to make with second-use fruit. “If your primary fruiting beer was dark, you may see some unwanted color pickup on the second fruiting with a pale beer,” Morton says. How to Add the Fruit for Second UseAfter the tough decisions of what fruit to use and what styles to make have been settled, the actual technique of making beer with second-use fruit is straightforward. The first batch of beer is simply racked off the fruit, and the second batch is added on top of it as quickly as possible. “If you can, it should be done in the same go — beer goes off, and new beer goes on,” says Endres. The second batch should be a finished or nearly finished beer (one that has reached its final gravity) to minimize the yeast growth happening in the vessel with the fruit. There should be minimal fermentation happening when the beer is on the second-use fruit to avoid blowing off volatile aromas from fruit, or created by the yeast in the primary fermentation. “Avoid oxygen pickup at all costs,” says Morton, who has been making mixed-fermentation beers with second-use fruit for almost a decade at Jackie O’s. Oxygen pickup in this context can be even worse than the typical impacts of oxidation, like an overly sweet flavor or staleness. Because Brettanomyces (wild yeast possibly on the fruit) creates acetic acid in the presence of oxygen, too much exposure to air can cause your entire second batch to taste like vinegar. Ah, vinegar, the flavor of a drain pour. To be the most efficient at avoiding oxidation, homebrewers can purge the fermenter with CO2 as the first beer is being transferred off of the fruit. This will prevent air containing oxygen from filling the extra space in the keg or fermenter. Then, it becomes a waiting game. After four to five weeks, it’s time to start tasting the beer about every other or every third week. (Remember to avoid introducing oxygen when taking samples.) Levy ages on second-use fruit for three to six months to acquire the right balance of fruit without the beer getting too funky. When you taste the amount of fruit flavor you’re looking for, the process is complete and beer is ready for packaging. And there you’ll have it — a nuanced fruited beer to show your sophisticated side to all those who thought you only enjoy unrefined fruit bombs! The article Homebrew Saisons, Grisettes, and Blonde Ales Like a Pro With Second-Use Fruit appeared first on VinePair. Via https://vinepair.com/articles/second-use-fruit-beer-homebrew/ Via https://vinology1.weebly.com/blog/homebrew-saisons-grisettes-and-blonde-ales-like-a-pro-with-second-use-fruit Hailing from Spain, Sangria is now popular worldwide. Often meant to serve a crowd, the wine-based cocktail is typically served in pitchers and loaded with lots of fresh fruit. While red wine is the traditional base for the beverage, riffs can be made with white wine, rosé, and even sparkling wine. This means that there is a Sangria for every occasion, season, and palate. Looking for a paella pairing or an exciting drink to serve at your next soirée? Read on for seven of the best Sangria recipes to mix up this summer and beyond. Bubbly Celebratory Sangria RecipeThe fizzy effervescence of sparkling wine makes every occasion feel like a party — and adding it to Sangria is no exception. For a bright, bubbly recipe sure to please any spritz lover, combine sparkling wine, peaches, cantaloupe, and honey in a pitcher, and pour at your next outdoor gathering. Sangria in a Flash RecipeIdeal for lazy days (or for those without dishwashers), this mess-free, easy-to-make recipe calls for just three ingredients: red wine, blood orange soda, and fresh raspberries. With no chopping necessary, this large-format drink can be built in just seconds. Hennessy Sangria RecipeGive the Spanish sipper a French makeover with the addition of Cognac. In a pitcher, muddle together orange and lime slices. Then, add apples, red wine, and sparkling water, and top it off with some Hennessy for a bold flavor and a certain je ne sais quoi. Delightful Rosé Sangria RecipeThere’s no doubt that rosé is a summer staple. If you happen to have an extra bottle of pink wine lying around, this recipe is for you. To make a beverage fit for a crowd, simply stir together rosé, orange juice, peaches, cantaloupe, and orange slices in a pitcher. The result is ideal for serving at beach picnics. Refreshing White Sangria RecipeNot all white Sangria is cloyingly sweet. This recipe, which calls for Sauvignon Blanc, cucumber, lemon, and lemon-lime soda, is endlessly refreshing and won’t result in the dreaded morning-after headache. The Autumn Sangria RecipeThink Sangria is reserved for summer sipping? Think again. This holiday-inspired Sangria is ideal for chilly fall days. With a combination of apple, cinnamon, pomegranate, and white wine, this batchable recipe is best sipped while leaf-peeping. The Traditionalist Sangria RecipeThis is the ideal recipe for beginners looking to recreate a classic. To make this cocktail, add dry red wine, orange soda, and chunked apples, oranges, and pineapple to a pitcher, and let sit for at least 15 minutes. Serve with your favorite tapas, and buen provecho! The article 7 of the Best Sangria Recipes for 2021 appeared first on VinePair. Via https://vinepair.com/articles/7-best-sangria-recipes/ Via https://vinology1.weebly.com/blog/7-of-the-best-sangria-recipes-for-2021 The Veneto region in northeast Italy is best known for the red Valpolicella and the white Soave — Italian appellations that are among the most familiar to American wine enthusiasts. One of the oldest and most prominent producers in Veneto is Serego Alighieri, and while the estate concentrates on Valpolicella and other reds, the winery also produces some unusual white wines. Alighieri’s 2019 “Possessioni,” a blend of Garganega — the main variety in Soave — and Sauvignon Blanc, is one of them. It’s a first-rate bottle for everyday drinking and more. The blend is atypical; in wines labeled Soave, Garganega is blended with Verdicchio. But Sauvignon Blanc works surprisingly well here, producing a medium-bodied wine that’s crisply fruity, refreshing, and can be enjoyed quite cold in these peak days of summer. The tastes evoke green apple and lots of citrus, especially lemon and orange, with floral and herbal notes and touches of honey and almond rounding things out. The wine is made without oak and alcohol is a moderate 12.5 percent. This is not a complicated wine, but it’s simply delicious. It’s delightful on its own and would pair well with all kinds of lighter foods, including shellfish and vegetable dishes. Located in the Valpolicella district of Veneto, the Serego Alighieri estate dates to the 1300s when, according to its website, it was purchased by Pietro Alighieri. Fun fact: Pietro was the son of Dante Alighieri — yes, that Dante, the famous poet known for such literary greats as “Inferno” and “Divine Comedy.” Since 1973, the winery has been owned by the Masi Group, which owns several other properties in Veneto, Tuscany, and Argentina. Buy This WineThe article Serego Alighieri ‘Possessioni’ Bianco 2019, Veneto, Italy appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/serego-alighieri-possessioni-bianco-2019-veneto-italy/ Via https://vinology1.weebly.com/blog/serego-alighieri-possessioni-bianco-2019-veneto-italy Miles Thomas — founder and owner of Scrappy’s Bitters — is no stranger to the craft of making good drinks. On this “Next Round” episode, he speaks with host Zach Geballe about his early days as a bartender and what led him to launch Scrappy’s, a Seattle-based bitters company. Thomas breaks down the experimentation process he went through to learn how to make bitters and when he realized he could build a brand from what started out as a hobby. Geballe and Thomas also talk about what differentiates Scrappy’s from the competition, and how to enjoy bitters in classic cocktails. Tune in and visit https://www.scrappysbitters.com/ to learn more about Scrappy’s Bitters. LISTEN ONLINEOR CHECK OUT THE CONVERSATION HEREZach Geballe: From Seattle, Washington, I’m Zach Geballe. This is a “VinePair Podcast Next Round” conversation. We’re bringing you these episodes in between our regular podcasts so we can explore a broader range of issues and stories in the drinks world. Today, I’m speaking with Miles Thomas, who is the founder and owner of Scrappy’s Bitters, based right here in Seattle. Miles, how are you doing? Miles Thomas: I’m doing great. How are you, Zach? Z: I’m well, thanks. We should start here. You and I have known each other for 15 years. We worked together long ago. Can you explain to our listeners how you first got into bartending and cocktails and how that took you into this world of making bitters? M: For my second job, I was bussing tables. My friend’s dad owned an Italian restaurant, and I really wanted to bus tables. I was working before bagging groceries and I needed something else. My pops was very insistent that I get a job when I was 15. He basically told me I would be kicked out if I didn’t get a job. Z: Wow. M: I got right to it. When I got the job bussing tables, I actually really enjoyed it. At first, it was really difficult. I was very shy, so breaking through that took a while. Eventually, I became a server. The restaurant was an Italian neighborhood joint, and the bar got really busy at night, so I’d inadvertently become a barback late at night on the weekends. I had this idea that being a bartender is super cool. You’re very social. You get to meet cool people and have a good time. I followed that, and eventually I wound up at Serafina. That bar gig for me, at the time, was a little bit over my head. I hadn’t quite had the experience or the know-how to do the job, but Matt and Chris there were really good. They took me under their wing and showed me lots of stuff. I learned a ton while I was there. Chris was really into making infusions and all kinds of stuff. I took that and ran with it. I was super duper interested in that and started making stuff at home in my apartment. I would come to him with all the things that I was making and was excited to show him. He’d talk about it with me. I ended up doing a bunch of reading. Eventually, I had a friend that was making grapefruit bitters and putting that in cocktails. He told me, with all the stuff I do, I should try and make bitters. I was like, “Oh, OK, yeah, sure. Let me see what you’ve got so far.” He gave me his grapefruit bitters recipe and I made that. It was all right. I started looking online for a whole bunch of other stuff. Z: Sure. M: Eventually, I was trying all kinds of stuff and nothing was really working out. It took me a really long time to actually figure it out. It was at least a solid year of making a lot of mistakes before I had something that was usable. I just worked on it for a while, and then I started to use it behind the bar. It was OK. I was continuously learning stuff. Every time I figured out something new, I would try to make it better. Eventually, there was this bartender meetup type of thing. Z: OK. M: It was at Liberty Bar, and it was a bitters exchange, where we exchanged the bitters we were making. I brought my Lavender bitters. It was really a fun thing for me because there were a lot of bartenders. All of the best bartenders I knew in Seattle, people from Zig Zag and everywhere were there. I really respected all of them. I thought, man, all of these guys are really great bartenders, but their bitters suck. That’s when I thought I should maybe turn this into a business. Z: Yeah. M: That’s when people started asking me for bitters. I never really thought about it as a business when I started out. It was just something that was fun. I wanted to have some special moves behind the bar, so I would get more customers to come to my bar and have my special drinks. That was really the whole driving force to start out with. Sure. When other bartenders were asking for it, I told them, “Sure, I can make you some.” There was really no other stuff out at the time. The only things that were out were Angostura, Regan’s Orange Bitters, the Fee Brothers bitters, and Peychaud. Z: Yeah. M: There was really nothing of good quality. Angostura’s OK, but was full of red dye and caramel color. It’s a staple forever, but there are better bitters for sure. I thought, OK, let’s just do this. I started out and definitely didn’t know what I was doing at all. I didn’t know how I was going to do it. I had no money. I think I made the first batch in my apartment, which is definitely illegal. Z: Fortunately, I think the statute of limitations has passed on that one. M: I think so. It was just that very first one, and I didn’t know who I was going to sell it to. I walked around to all the bars where I knew bar managers. I told them what I was doing and that, if they were interested, they could buy some now. I sold out that day. Z: Wow. M: I started getting requests for more, which I thought was really cool because I didn’t know that was going to happen. My buddy Patrick, he used to be Ethan Stowell’s partner back in the day at Tavolàta on Second Avenue. They had a prep kitchen downstairs that was separate from the regular kitchen. I had left Serafina to do bar management at Branzino, so I was really right next door. My buddy told me I could have this closet and use of the prep kitchen, which is a legal and certified space. Z: Yeah. M: He said I could do my thing there for free and he’d just give it to me. And I thought, “Wow. OK. Cool.” Z: Awesome. M: From there on out, I was making it in there for a long time. At one point, I didn’t want to do it on my own. I was trying to get Chris, who was at Serafina, to be part of it for a while. I asked him to come along and whatnot. He had some personal stuff going on in his life that really made it not possible for him to be part of it, unfortunately. We just never ended up doing it together. Z: Yeah. M: Eventually, I just kept growing. For a good, like, two or three years, I was still learning a ton. As much as I would like to say that the product’s been rock solid and consistent forever, in the first three years or so, it evolved quite a bit into what it is today. And after that, it’s been very solid and consistent. For me, it’s all about, how can I make the best thing possible? If I find something new and good out, then of course, I want to do that. I want to make it that way. I just never stop learning. Even now, I’ve learned so much more. I think the products are super-rock solid now, and I think that making any kind of change to them would be more detrimental than it would be good. I do come out with new stuff all the time, though. I’ve actually started a couple other businesses since, too. Z: OK, cool. I want to talk about those a little later, but I want to ask a simple but also maybe not simple question. How are bitters made, and what is it about the process that makes it, from the outside at least, seem way more difficult than the kinds of infusions that you were doing and lots of other people do? It seems to me that bitters are a very complicated infusion. Is that correct? M: Yeah, I would say so. I think that’s a great description of them. They’re kind of a tincture, but I would say they’re a very complex tincture. Tinctures are generally one to a few ingredients, and bitters are generally many ingredients. Bitters have to be bitter, so there needs to be a bittering agent. If there’s not a bittering agent, they don’t perform the way they’re supposed to. That bitterness is really what grounds them in the cocktail and helps make them perform properly. Bitters are to cocktails as vanilla extract is to baking. Z: OK. M: So the bitters generally bring out other flavors in the drink. They really smooth off the edges of the alcohol and cut some of the sweetness. I think it’s important to know what bitters are doing in your cocktail. Make an Old Fashioned without bitters. Just make sweet whiskey to start. Try that. Drink a sip or so, and then add your bitters to it. Taste it after that, and see how that has really evolved that drink into an actual cocktail at that point. If you’re adding aromatic bitters to make your Old Fashioned, try adding some orange bitters on top of that and see what that does. There’s really no rule. You don’t have to only do one. I don’t think enough people inspect what’s going on in there. I often see a lot of bartenders or people in general putting bitters in their drink and they don’t really do anything. Don’t get me wrong, there’s a lot of great bitters out there, but there’s some that are really not strong enough. They don’t really work. You have to ask, are you just doing a show, or are you doing something that’s good for your drink? I’m sidetracking. I’m sorry. Z: No, that’s OK. M: Back to what are they? Why are they more complicated? They’re generally a bunch of different herbs macerated in alcohol. That’s pretty important in my opinion. Alcohol is an excellent solvent, and it’s also edible. If your bitters are the right alcohol percentage and you make a cocktail after the dilution, the bitters are higher in alcohol, so if you wanted to float them on top of the drink, you could do that. Z: Oh, OK. M: They’re generally fruits, spices, and a bittering agent. There’s so many different types of bittering agents. I exclusively use gentian, but there’s quinine, cinchona bark, which is the same as quinine, horehound, wormwood, which is the bittering agent in vermouth. Funny enough, if you have an Americano, that’s kind of like vermouth without wormwood. It’s with quinine. That’s because at a certain point, wormwood was not allowed in the U.S. Z: When you talk about the maceration of herbs, spices, or whatever it is that you are making, is that all one big kind of batch that’s macerating, or are you doing these things separately and then blending them? M: Good question. In general, the majority of your ingredients are probably all together. Z: OK. M: The thing that’s super counterintuitive with bitters is the way that they taste on their own versus how they function in a drink could really be two different things. Z: Sure. M: How you make them is also sometimes counterintuitive. Making normal infusions is a bit different because it’s sort of straightforward. Making bitters isn’t. That’s because they need to be way more powerful. The intensity of your bitters needs to be super strong, because if you think about it, you’re just using a few dashes in a drink. If it’s pleasant on its own and good that way, it’s probably not going to stand up in your drink. When I see a lot of newer stuff come out, that’s generally what they’re missing. Sometimes their flavors are great, but they really don’t have the intensity to make it through in the drink. Yes, you macerate the majority of it together, I would say. But depending on what you’re trying to do, you could extract different flavors from different things. If you’re macerating everything together, you’re more or less doing the same extraction with everything. Sometimes, you need something different from a different herb, fruit, or what have you. You may do that separately and then blend that together. Something that we’ve always done is create some of the major flavors in a sort of tincture form. This isn’t necessarily for the formula, but rather the variation. The organic material changes from season to season, so this is just for consistency’s sake. Z: I see. M: Maybe you like your bitterness to be more bitter, so you might extract your bitterness differently. Maybe you want your fruit to be different, so you’re going to extract that differently and you’re going to bring all your herbs together. There’s this saturation point of your liquid that depends on how strong your alcohol is. If you extract things at too high alcohol, though, you can extract things that aren’t desirable. There’s this delicate balance that you’re always on. Z: Are you just using time to do the extraction, or is temperature a part of it as well? M: Some of it is just time. I do use a couple of other methods. I’m a little bit tight lipped about all that just because it’s proprietary. Z: That’s totally fine. Of course. M: When I started, there was almost no information whatsoever about making bitters, so I had to create a lot of it on my own. Z: OK. I want to come back to the chronology here a little bit. For people who aren’t familiar, the initial time period we were talking about was the late 2000s, in terms of getting from bartending to bitters-making, to making it at scale. What were the steps for you? It makes sense to me, as someone who’s from the Seattle area, that it was a relatively small and close community. I totally get going door to door to bars and telling them, “Hey, look, I made these, try them, buy them.” How do you go beyond Seattle? What were the steps there for you in terms of connecting to distribution or bars? How did you get Scrappy’s out to the masses? M: That’s a great question. I think it’s somewhat unbelievable, honestly. I’m not generally one to toot my own horn, but I do think I make the best bitters in the world. Honestly, I think the merit of the quality of bitters that I was making was why they had spread so quickly. People just came to me, having somehow heard about it, and asked me if they could buy some. Starting out was really slow. The way I grew the company was at around the same speed. I didn’t have any investment or anything like that. It all had to be organic. I couldn’t grow faster than I did because I didn’t have the capital to. I think The Boston Shaker was one of my first out-of-state customers. I would sell to stores directly then. Stores would come to me and say, “I heard about some bitters that you’re making. Can I order some for my store?” It went like that for the first few years. It’s only been three or so years that we’ve been actively pursuing distribution outside of what business has come to us. It’s kind of an incredible feat. We’re in most of the major markets around the world. Z: When you’ve traveled in the past and gone to a bar, when you see a bottle of your bitters — which I imagine you see pretty regularly — do you ever tell the bartender it’s yours? Or, do you just enjoy watching them use it and they never know? M: Unless I’m working, I never say anything about myself. If I see it at a bar and I’m just a customer, I’m definitely not going to say a word. I’m just going to be stoked. I might try to get them to make me a drink with that or something like that. I travel for work a lot. We’re generally visiting a distributor. I’ve kind of stopped doing it inside the U.S. myself. I have some staff that does that now. I still like to go outside the U.S. markets. When we’re meeting with a distributor, it’s pretty nice. They take you around to all their favorite bars. Usually, those bars are also their accounts, so, of course, your stuff’s there, too. Z: Yeah. M: You meet the bartenders, make friends with them, end up drinking way too much, and get to see all the cool bars. It’s pretty awesome. So, I will definitely talk about the bitters when I’m in that scenario. But if I’m by myself? No. Z: Gotcha. Let’s talk a little bit about some of the specific products. One of the things that I’ve always enjoyed about them is that you have always had this sense of how bitters, and well-made bitters, can enhance a cocktail and also add flavors that might be difficult to get in a drink in another fashion. You mentioned lavender. That’s certainly one of my favorites. I think the Cardamom bitters have been, in my life of making cocktails at home, the one that I use probably more than any other. I think it adds a dimension to a cocktail that’s hard to find otherwise. Cardamom is out there, but that’s a whole other deal. Whether it’s those two, or something else, what are some of the bitters that you’re particularly proud of? M: For me, trying to get the purest form of those flavors in such a manner that it’s easy to use is a big deal. I’m really pushing for a particular thing. I have a definite stylistic thing. Almost everything that I make has somewhat of a floral quality in the finish. I don’t know if it’s super noticeable, but it’s there. At least, I notice it. I think the cool flavors that are a little more exotic, like Cardamom and Lavender, are generally how people discover the brand. Once they start to use like the Orange and the Aromatic, which seem pretty regular — there’s a million orange and aromatic bitters out there — but when you start making your Old Fashioneds with them, I feel like you never go back. Those actually are our top sellers now. Initially, it was Lavender and Cardamom. I’m really proud of Black Lemon. That’s the newest flavor of the lineup. Z: Oh, cool. M: It’s a flavor I made a while back. I just didn’t think that it would be that cool or anybody would be that into it. I had like a whole bunch sitting around at one point. I decided, let’s put it in a bottle, and I’ll give it away to some of the bartenders I know that like different stuff. People went crazy for it, so we added it to the lineup. Another one like that is Fire Tincture. It’s a habanero extraction. It’s got mostly habanero peppers, but there’s about seven or so other peppers in there to round that flavor out. I used to make that for myself when I was bartending to use as a spicy additive. All the spicy cocktails that I had, they just had hot sauce in them. I didn’t like the vinegar and the muddiness that those hot sauces added. I wanted something that had a clean hotness. I really didn’t think anybody would be interested in it. I kind of did the same thing where I just put out some. I think it’s our No. 3 top-selling product. We sell an enormous amount of it. Z: Speaking of that, how big is Scrappy’s these days? M: I don’t look at the numbers all the time, but I think we put out around half a million bottles a year. That number grows every year. It’s a fair amount. I’m not certain what everyone else is making. I’m sure that Angostura is a fair amount bigger than us. I don’t think that there’s another craft bitters that makes more bitters than we do. I’ve definitely never seen as much in the market of another brand. I do know that The Bitter Truth is pretty big in Europe, but they’re not really that big here. Z: Fair enough. You mentioned the Black Lemon and the Fire Tincture as ones that interested you and you weren’t sure if there was a market for it. Is there anything else that you’re playing with that you think might make an appearance down the road? M: At the moment, I think we have a really solid lineup. I don’t want to get too wild with it. There’s around 13 flavors. We do a Seville, which I think is super good. That’s sort of a seasonal one. It’s still part of the 13. For our 10-year anniversary — we’re on year 13 now — I did Bergamot bitters, which I was really stoked on. That was one of those flavors that I’ve always wanted to do, but it’s just never been in the cards because it’s so expensive. I figured for a 10-year anniversary I could make a certain amount of it. It was a little bit more expensive, but it was just one of those things I wanted to do. That went pretty well. Scrappy’s has still got cool stuff up its sleeve, too. I’ve been working on a bunch of special releases. I’ve got at least the next four years slotted out of one special release per year. It’s going to be stuff that we just make one time. It’s going to be more expensive because it’s stuff that would never make sense to be in regular production. It’s just too labor-intensive and ingredients cost too much. If you’re really into it or you want to collect things, or you need the coolest thing ever, get it when you see it. Otherwise, you may never get it again. Z: Very cool. Well, Miles, this has been super fascinating. It’s been very cool to see your company grow from a bootleg, almost, in someone’s prep kitchen. I imagine you’ve got a little more space than that now. M: We have a great big facility now. Z: Congrats. I use the bitters all the time. That’s the reality. I agree that the quality is unsurpassed. You made one point that I want to emphasize for listeners. I’ve tasted a lot of bitters — not as much as you, I’m sure, but still plenty. It’s that intensity, I think, where many other producers come up short. They can taste plenty good on their own. You can taste them and get the flavor and it’s good, but when you put it in the drink, it just tends to disappear if you don’t use a ton of it. Then, you get to other issues with the balance of your cocktails. Scrappy’s remains the bar of excellence, pun intended, for bitters. M: I think that’s an excellent description, Zach. We have a huge shelf of bitters here, obviously. We like to try everything. As much as I say some bad things about other companies, I know that there are some great ones out there, too. So, don’t get me wrong, I’m not a hater of everyone. Z: I have two last questions for cocktail consumption purposes. One is, as far as showing off the bitters and understanding them in the drink, is there a cocktail — you mentioned the Old Fashioned — that you think is the best way to try out most of the bitters? Then, additionally, do you have a cocktail that you add bitters to when you’re drinking it that most people would not think to add bitters to? M: We do a lot of seminars, and I’m trying to make things a little bit more accessible to the general public. We do a lot for bartenders and the distributors, but we’re going to try to come out with what’s basically like a seminar in a box. You’ll order this kit and either tune into a live or pre-recorded seminar that talks you through: What are bitters? How do you use them? How do you determine if these are going to be good and how they’re going to work in your drink? I start with the most basic drinks because I feel like it’s the easiest to grasp and then you get more advanced later. An Old Fashioned is kind of what a bittered Sling is. It’s the definition of a cocktail. The other one that’s really interesting and easy to do is just a Gimlet or a Daiquiri. If you want to try some of those really interesting flavors, you can try a Daiquiri with a dash of Cardamom, Lavender, or any of the other flavors. You can take that one cocktail in so many different directions with just a dash of any of those flavors. Z: Very cool. That’s a really good notion. I hadn’t thought about something as transparent as a Daiquiri. M: Yeah, totally. A Martini even works, honestly. Stuff that is straightforward gives you the best demonstration, initially. You don’t have to do that with Scrappy’s. I would recommend doing it with any bitters that you have. You can get a better grasp of what’s going on there, and then using it in a more complex manner becomes more intuitive. Z: Gotcha. Well, Miles, thanks again so much for your time. I really appreciate it and look forward to chatting in the future. M: Yeah, thanks Zach. Great to hear from you. Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, please give us a rating on review on iTunes, Spotify, Stitcher or wherever it is you get your podcasts. It really helps everyone else discover the show. Now, for the credits. VinePair is produced and recorded in New York City and Seattle, Washington, by myself, Adam Teeter, and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible and also to Keith Beavers, VinePair’s tastings director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who are instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again. Ed. note: This episode has been edited for length and clarity. The article Next Round: How Scrappy’s Bitters Jump-Started the American Bitters Industry appeared first on VinePair. Via https://vinepair.com/articles/next-round-miles-thomas-scrappys-bitters/ Via https://vinology1.weebly.com/blog/next-round-how-scrappys-bitters-jump-started-the-american-bitters-industry This article is part of a series, highlighting the importance of additive-free and authentic tequila, partnered by PATRÓN. Discover more at The World of PATRÓN. Just because it’s Labor Day doesn’t mean you need to work overtime on the perfect cocktail. Quite the contrary. The formula for an ideal mixed drink is easy: great ingredients go in and a fantastic final product comes out. And whether you’re a home bartender or an accomplished mixologist, PATRÓN is always the best place to start. One of the world’s top-selling premium tequila is 100 percent additive-free, so its distinctive fresh agave notes shine bright in any arrangement. PATRÓN Silver is a sterling example. As is the Reposado; aged between 2 to 12 months in American Oak, or the Añejo; aged for over a year. The entire lineup is distilled from patiently matured agave, selected for its high sugar-content. Each expression delivers sips alluringly smooth and demonstrates an incomparable versatility in cocktails. Sweet and fruity or herbaceous and savory? Smooth and silky or crisp and effervescent? These handcrafted spirits are ready to mingle with all flavors and mouthfeels. The proof is in the pour. Here’s a look at a diverse array of PATRÓN preparations guaranteed to impress this Labor Day—and beyond. Remember: Summer may be coming to an end, but great tequila is always in season. Patrón Ranch WaterThe simplest of sparkling tequila tipples results in one with an irresistibly refreshing taste. Tongue-tingling effects of soda water will also work to enliven your tastebuds, readying your senses for the smooth, vegetal tonalities of Silver to follow. This is Pure PATRÓN Patrón. From there, a slightly acidic handshake of citrus cuts Cutting through the drink’s minerality to further activate your senses is a slightly acidic handshake of citrus. For my money, no other cocktail can stand up to a summer day so convincingly. Ingredients ● 1 ½ oz PATRÓN Silver Directions
Watermelon Basil MargaritaThe Margarita is one of the most cherished cocktails on the planet today –– and for good reason. It offers sweetness, strength, and acidity in optimal balance. For those who believe the classic arrangement couldn’t possibly get any better, we humbly suggest the addition of watermelon and basil. Herbal and fruity infusions here echo and accentuate similar elements from the gently-aged tequila at its base. Ingredients ● 1 ½ oz PATRÓN Reposado Directions 1. Combine all ingredients in a cocktail shaker. Silver SpritzIf you welcome an opportunity to work with half a dozen-or-so ingredients in your cocktail prep, the silver spritz is the sipper you’ve been waiting for. This colorful combination of un-aged blanco with strawberry puree, blood orange juice, and sparkling wine is as invigorating as it is Instagram-able. Style and substance in equal measure, it works so well because it’s underpinned by a rich and earthy PATRÓN Silver. Only a superior tequila could effortlessly support such weight. Ingredients ● 2 oz PATRÓN Silver Directions 1. Add all ingredients to a cocktail shaker with ice. Basil Lime MargaritaFor the tequila fans out there craving something slightly more savory as summer winds down, the Basil Lime variation delivers in spades. The key to its success: Roca PATRÓN Silver. An artisanal elixir derived from a 500-year-old stone milling technique, this spirit offers elements of citrus zest, black pepper, and even cooked pumpkin—all of which balance beautifully against an herbal undercurrent, courtesy of fresh-pressed basil. Ingredients ● 2 oz Roca PATRÓN Silver Directions 1. Combine liquid ingredients and 3 basil leaves in a cocktail shaker and shake vigorously with ice to chill. Endless SummerNot ready to say goodbye to summer just yet? Well, this particular preparation will warm you from the inside out. Built around PATRÓN Añejo; a luscious liquid flaunting pleasing notes of vanilla and caramel. The semi-sweetness is derived entirely from the barrel, the result of more than a year of patient aging in premium American Oak. Apricot brandy introduces an edge of marmalade, tempered by a light bitterness of grapefruit and vermouth. Top it all off with an invigorating splash of sparkling water and you’ve got the taste of summertime in a glass, yours for the pour. Ingredients ● 1 oz PATRÓN Añejo Directions 1. Combine first four ingredients in a mixing glass. This article is sponsored by PATRÓN. The article The Best Tequila Cocktails for Labor Day appeared first on VinePair. Via https://vinepair.com/articles/the-best-tequila-cocktails-for-labor-day/ Via https://vinology1.weebly.com/blog/the-best-tequila-cocktails-for-labor-day |
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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