Drink the Bottles

First West Cigar Blend Bourbon Review | 15 STARS Batch 1

2026-11-04T12:00:00.000-05:00

There is something particularly appealing about a bourbon that embraces its maturity while exploring new dimensions of flavor. First West Cigar Blend, crafted by the acclaimed father-and-son team behind 15 STARS, does precisely that. Combining well-aged straight bourbon whiskeys with an ambitious selection of finishing casks, this limited-release expression offers a rich, contemplative drinking experience designed to complement a fine cigar or stand confidently on its own.

Bottled at 106 proof (53% ABV), First West Cigar Blend Batch 1 brings together straight bourbons aged 11 and 15 years, finished in Cognac, Pedro Ximénez sherry, and tawny port casks. Each finishing influence contributes a different dimension to the whiskey, creating an intriguing interplay of mature oak, dark fruit, sweetness, and spice.

With a suggested retail price of $79.99, this release offers an interesting proposition for enthusiasts seeking a complex, finished bourbon without venturing into the considerably higher prices often associated with double-digit-aged American whiskey.

A Heritage of Bourbon Craftsmanship

Founded by Rick and Ricky Johnson, 15 STARS takes its name from Kentucky's admission as the 15th state in 1792, commemorated by the 15-star American flag adopted in 1795. The brand has established a reputation for carefully selected mature whiskeys, innovative blending techniques, and a willingness to explore how different grains and finishing methods influence the final spirit.

First West represents an extension of that philosophy, drawing inspiration from Kentucky's role in America's early western frontier. The collection pays tribute to the pioneering spirit of early American whiskey production while incorporating contemporary approaches to blending and maturation.

Even the distinctive blue glass bottle has a story. Inspired by historic whiskey bottles produced in Kentucky, its ribbed sides and vintage appearance offer a visual connection to the early days of American bourbon. With Cigar Blend, the First West portfolio ventures further into the world of specialty finishing, creating an expression intended for slower moments and deliberate appreciation.

In the Glass

Appearance

A rich copper-amber hue with deep mahogany highlights and a warm, polished glow. The whiskey displays a substantial presence in the glass, suggesting the concentration and maturity of its older bourbon components.

Nose

The opening aromas are generous and inviting, revealing layers of toasted pecan, dark chocolate, and caramelized brown sugar. Dried fig and black raspberry emerge with additional time, accompanied by hints of cinnamon, vanilla bean, and polished oak.

Beneath the sweeter notes lies an appealing savory quality, with subtle impressions of cedarwood and worn leather adding depth. The overall aromatic profile feels mature and composed, with the finishing casks contributing richness without obscuring the bourbon's underlying character.

Palate

The first sip delivers a satisfying wave of dark caramel, chocolate-covered cherries, and toasted walnut. A silky, mouth-coating texture carries flavors of dried apricot, molasses, and warm baking spices across the palate.

As the whiskey develops, the sweeter elements give way to seasoned oak, espresso, and a gentle peppery warmth. The influence of the Cognac, sherry, and port casks adds complexity, while the 106-proof strength provides structure and intensity without becoming overly aggressive. There is an appealing balance between fruit-driven richness and the drier, wood-forward character of the mature bourbon.

Finish

The finish is long, warming, and pleasantly layered. Lingering notes of bittersweet chocolate, dark cherry, toasted oak, and cinnamon gradually transition toward roasted coffee and a delicate tobacco-like earthiness.

A measured dryness provides a satisfying conclusion, encouraging another thoughtful sip rather than overwhelming the palate with sweetness.

Crafted for the Cigar Experience

The concept behind First West Cigar Blend is straightforward: create a bourbon with enough richness, structure, and depth to complement the flavors of a fine cigar. That does not mean the whiskey requires a cigar to be appreciated!

The combination of aged bourbon and three distinctive finishing casks provides sufficient complexity for an engaging standalone experience. Its darker fruit characteristics, baking spices, and mature oak profile make it especially appealing as an after-dinner pour.

For those who enjoy pairing bourbon with cigars, the whiskey's chocolate, cedar, and spice characteristics suggest an affinity for medium- to full-bodied selections. The richness of the spirit should complement rather than disappear behind the tobacco.

Served neat in a Glencairn or similar tasting glass, First West Cigar Blend benefits from a few minutes of rest, allowing its aromatic layers to develop. A few drops of water may also provide an interesting opportunity to explore the interplay between the bourbon and its finishing casks.

The Details

Producer: 15 STARS

Expression: First West Cigar Blend

Release: Batch 1 – Limited Release

Classification: Blend of Straight Bourbon Whiskeys Finished in Select Casks

Age: Blend of 11- and 15-year-old bourbons

Finishing Casks: Cognac, Pedro Ximénez Sherry, and Tawny Port

Alcohol: 53.0% ABV

Proof: 106

Bottle Size: 750 mL

Suggested Retail Price: $79.99

Drink The Bottles Rating: 94/100

Our Final Thoughts

First West Cigar Blend Batch 1 presents an ambitious combination of mature bourbon and thoughtfully selected finishing casks. Its greatest strength is the way these elements work together, providing layers of fruit, chocolate, spice, and seasoned oak without allowing any single characteristic to dominate.

The 106-proof bottling strength feels appropriate for the whiskey's intended profile, offering enough intensity to support its richer flavors while remaining approachable for enthusiasts accustomed to premium bourbon.

At $79.99, the inclusion of 11- and 15-year-old bourbon components makes this an intriguing offering, particularly for those who appreciate finished whiskeys with substantial maturity.

Although designed with cigar enthusiasts in mind, First West Cigar Blend deserves consideration from a much broader audience. It is equally suited to an unhurried evening, a special gathering, or simply the enjoyment of a carefully constructed bourbon.

Learn more at 15STARS.com.

2025 Row Bear “Mamma Bear” Sauvignon Blanc Alexander Valley

2026-11-03T13:03:49.824-05:00

Some wines capture your attention with their character, while others leave an impression through the story behind the label. The 2025 Row Bear “Mamma Bear” Sauvignon Blanc from California's Alexander Valley brings those two qualities together in a thoughtfully crafted white wine with a purpose extending well beyond the vineyard.

Founded in 2020 by Simon and Bailey Haidamous, Row Bear Wine grew from a deeply personal family experience. The winery takes its name from the phonetic nickname of their son, Robert, whose early childhood autism diagnosis and language development challenges inspired the family to create something meaningful through their shared passion for wine.

The couple's commitment to exceptional winemaking is rooted in Simon's experience as Chief Financial Officer of Aperture Cellars in Sonoma County, where he worked alongside accomplished wine industry professionals and developed relationships with highly regarded vintners. Those connections helped establish Row Bear as a boutique producer focused on limited-production wines sourced from select Sonoma County vineyards.

The 2025 Mamma Bear Sauvignon Blanc represents an expansion of the Row Bear portfolio, joining the family's established Reserve Cabernet Sauvignon and the newer Brother Bear Cabernet Sauvignon. Sourced from Alexander Valley and barrel-fermented in new French oak, Mamma Bear offers a richer interpretation of Sauvignon Blanc while maintaining the freshness and energy that make the variety so appealing.

In the Glass

The 2025 Row Bear Mamma Bear Sauvignon Blanc displays an attractive pale golden-straw color with brilliant clarity.

The nose opens with inviting aromas of ripe pear, Meyer lemon, and white peach, complemented by delicate floral undertones and a subtle suggestion of fresh herbs. With additional time in the glass, hints of citrus blossom and softly integrated oak add another dimension to the aromatic profile.

On the palate, the wine delivers an appealing combination of bright citrus, orchard fruit, and a touch of tropical richness. Notes of nectarine, lemon curd, and ripe melon unfold across a smooth, gently rounded texture. The influence of barrel fermentation provides additional depth without allowing the oak to overwhelm the fruit.

A refreshing thread of acidity carries the wine through a clean, persistent finish, where lingering citrus, delicate minerality, and a whisper of baking spice provide an elegant conclusion.

This is a Sauvignon Blanc that balances richness with restraint, offering enough complexity for thoughtful sipping while remaining approachable and versatile at the table.

A Family Mission Beyond the Bottle

While the quality of the wine is central to the Row Bear experience, the family's commitment to supporting children with learning and language differences gives the project an especially meaningful identity.

After Robert experienced speech regression and delays in reaching developmental milestones, Simon and Bailey began navigating the challenges of finding appropriate educational and developmental support. Their journey ultimately strengthened their connection to The Parish School in Houston, an organization dedicated to helping children with communication delays and learning differences.

Today, a portion of the proceeds from every bottle of Row Bear wine sold supports charitable organizations working with children and families facing similar challenges.

Through the Row Bear Foundation and its charitable partnerships, the family supports organizations including The Parish School, Social Motion, Camp For All, and Steel Magnolia Moms. These organizations provide educational resources, developmental support, inclusive experiences, and assistance to families.

For the Haidamous family, Row Bear is more than a boutique wine label. It is an opportunity to transform their personal experience into meaningful support for others.

The Details

Wine: 2025 Row Bear “Mamma Bear” Sauvignon Blanc

Producer: Row Bear Wine

Appellation: Alexander Valley, Sonoma County, California

Varietal: Sauvignon Blanc

Vintage: 2025

Winemaking: Barrel-fermented in new French oak

Harvest Date: October 5, 2025

Suggested Retail Price: $40

Drink The Bottles Rating: 93/100

Our Final Thoughts

The 2025 Row Bear Mamma Bear Sauvignon Blanc is an appealing example of how thoughtful winemaking can bring additional dimension to a familiar varietal. Its combination of expressive fruit, refreshing acidity, and carefully integrated oak creates a wine that feels polished without sacrificing personality.

At $40 per bottle, Mamma Bear occupies a premium position in the Sauvignon Blanc category, where balance, texture, and complexity become particularly important. This wine makes a convincing case for its place at the table, especially alongside seafood, roasted poultry, creamy pasta dishes, or soft cheeses.

The family's philanthropic commitment adds a meaningful dimension to the experience, but it is the wine's character and craftsmanship that earn its recognition.

Learn more about Row Bear Wine and its charitable mission at RowBearWine.com.

Old Elk Introduces Folds of Honor American Whiskey, Honoring Those Who Serve

2026-10-27T09:00:00.000-04:00

Middle West Spirits and Old Elk Distillery introduce a new American whiskey supporting educational opportunities for military and first responder families.

Some whiskey releases are about innovation, others about tradition. The newest expression from Old Elk Distillery brings both together with something even more meaningful: a commitment to honoring the families of America's military heroes and first responders. Middle West Spirits, one of North America's largest independently owned distilleries, has announced the nationwide launch of Old Elk Folds of Honor Blended American Whiskey, a new release developed in support of the nonprofit organization Folds of Honor.

Founded in 2007 by Lt. Col. Dan Rooney, an F-16 fighter pilot and PGA professional, Folds of Honor provides educational scholarships to the spouses and children of fallen or disabled military service members and first responders. Since its founding, the organization has awarded more than 62,000 scholarships totaling approximately $290 million across all 50 states. These scholarships help fund educational opportunities ranging from K–12 private school tuition and tutoring to college, technical training, trade schools and graduate programs. According to the organization, 91 percent of every dollar raised directly funds scholarships.

A Thoughtfully Crafted American Whiskey

Old Elk Folds of Honor American Whiskey brings together three distinct components: American whiskey, Old Elk High Malt Bourbon and Old Elk Rye. The combination creates a layered expression designed to showcase the complementary characteristics of each whiskey style, balancing the richness of bourbon with the distinctive spice of rye.

Bottled at 94 proof (47% ABV), the whiskey offers an inviting aromatic profile of toasted oak, subtle leather and delicate vanilla. According to the distillery's tasting notes, the palate introduces sweet and tart cherry flavors complemented by warm baking spices and a touch of cherry vanilla. The interplay of fruit, oak and spice suggests a versatile whiskey that may appeal to bourbon and rye enthusiasts alike.

The release also reflects the broader capabilities of Middle West Spirits, the Columbus, Ohio-based distillery founded in 2008. Known for its grain-to-glass approach to whiskey production, Middle West oversees everything from grain selection and processing to distillation, aging, blending and bottling. Its portfolio includes Middle West Bourbon, Rye and Wheat Whiskey, along with Old Elk Bourbon Whiskey and several other American craft spirits.

A Partnership With a Greater Purpose

While the whiskey itself offers an interesting addition to the Old Elk portfolio, the partnership with Folds of Honor is what makes this release particularly noteworthy. The organization was established around a straightforward but powerful belief: the sacrifices made by military personnel and first responders should never be forgotten, and their families deserve opportunities to build successful futures.

Luis Gonzalez, Chief Commercial Officer of Middle West Spirits, emphasized the importance of supporting not only those who serve but also the families whose lives are forever affected by that service.

Through the collaboration, Old Elk and Middle West Spirits hope to bring greater awareness to the organization's mission while encouraging continued support for the educational needs of military and first responder families. It is a reminder that the spirits industry has opportunities to make meaningful contributions beyond the products it creates.

Availability and Pricing

Old Elk Folds of Honor Blended American Whiskey carries a suggested retail price of $49.99 and is available for preorder as part of its nationwide launch. The whiskey will also be offered through the Middle West Spirits Distillery bottle store in Columbus, Ohio, and the Old Elk online bottle shop.

For whiskey enthusiasts, the release offers an opportunity to discover a distinctive blend from an established American producer. More importantly, it brings attention to an organization whose work continues to make a lasting difference in the lives of thousands of families.

Whether purchased for a personal collection, shared with friends or selected as a thoughtful gift, Old Elk Folds of Honor American Whiskey carries a story that extends well beyond what is inside the bottle.

For additional information about the whiskey, visit Old Elk Distillery. To learn more about the scholarship program or support its mission, visit Folds of Honor.

Beyond the Pumpkin Spice Latte: 5 Fall Cocktails Worth Raising a Glass To

2026-10-26T13:09:21.109-04:00

There's something about fall that invites us to slow down, gather with friends, and embrace the flavors of the season. Crisp apples, warming cinnamon, rich caramel, and, of course, pumpkin spice have become synonymous with autumn. While pumpkin spice lattes may get most of the attention, the season's signature flavors have found an equally delicious home behind the bar.

This fall, we're looking beyond the coffee shop and exploring five creative cocktails that bring a little sophistication, warmth, and seasonal personality to the glass. From an indulgent espresso martini to a bourbon cocktail finished with toasted marshmallow, these recipes showcase how premium spirits can transform familiar fall flavors into something worth celebrating.

Whether you're hosting a Halloween gathering, planning a Thanksgiving celebration, or simply enjoying a quiet evening by the fire, these five cocktails offer plenty of inspiration for your autumn entertaining.

Pumpkin Spice Espresso Martini

Featuring Bols Vodka, Bols Pumpkin Spice Liqueur, and Bols Coffee Liqueur

The espresso martini gets an autumn-inspired makeover with a delicious combination of rich coffee, warming pumpkin spice, and smooth vodka. Bols Pumpkin Spice Liqueur brings seasonal character to this sophisticated cocktail, while freshly brewed espresso and Bols Coffee Liqueur deliver the familiar richness that makes an espresso martini so irresistible. Finished with coffee beans and a delicate dusting of cinnamon, it's a beautiful way to toast the cooler evenings ahead.

Ingredients

1.5 oz Bols Vodka
0.5 oz Bols Pumpkin Spice Liqueur
0.5 oz Bols Coffee Liqueur
1 oz fresh espresso
0.25 oz simple syrup
Garnish: Three coffee beans and a light dusting of cinnamon

Preparation

Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a coupe glass and garnish with three coffee beans or a light dusting of cinnamon for an extra touch of fall flair.

Pumpkin Spice & Everything Nice

Featuring False River Dark Rum and False River Spiced Rum

Pumpkin spice meets a little Southern charm in this decadent rum-based creation. Featuring False River Dark Rum and False River Spiced Rum, Pumpkin Spice & Everything Nice combines the richness of espresso and coffee liqueur with real pumpkin purée for a cocktail that feels perfectly suited to autumn. An Oreo cookie crumb rim adds a playful finishing touch, making this an inviting choice for fall gatherings or an indulgent after-dinner treat.

Ingredients

0.5 oz False River Dark Rum
0.5 oz False River Spiced Rum
1 oz Kahlúa Coffee Liqueur
1 oz espresso
0.5 oz real pumpkin purée
Garnish: Oreo cookie crumbs

Preparation

Add all ingredients to a cocktail shaker filled with ice. Shake thoroughly and strain into a martini glass. Finish with an Oreo cookie crumb rim for a sweet, chocolatey contrast to the pumpkin and coffee flavors.

Spiced Grove

Featuring Chicken Cock Wheated Kentucky Straight Bourbon

Some cocktails are made for crisp autumn afternoons, while others seem destined for evenings beside a crackling fire. Spiced Grove belongs firmly in the latter category. Built around Chicken Cock Wheated Kentucky Straight Bourbon, this inviting creation brings together pumpkin purée, apple cider, and caramel syrup for a rich expression of fall flavors. A toasted marshmallow and a sprinkle of pumpkin spice provide the finishing touches, adding a playful nod to fireside s'mores and holiday gatherings.

Ingredients

0.5 oz pumpkin purée
0.5 oz apple cider
1 oz caramel syrup
2 oz Chicken Cock Wheated Kentucky Straight Bourbon
Garnish: Small toasted marshmallow and pumpkin spice sprinkles

Preparation

Combine all ingredients in a cocktail shaker with ice. Shake well and strain into a cocktail glass. Garnish with a small toasted marshmallow and a sprinkle of pumpkin spice.

The Inspiration

Designed with cold-weather evenings in mind, Spiced Grove draws inspiration from the comforting flavors of pumpkin, caramel, and baked apples. The Wheated bourbon provides a warming foundation, while the toasted marshmallow adds a nostalgic fireside finish. It's the kind of cocktail that feels right at home beside a fireplace or as a festive addition to the holiday table.

Pumpkin Spice Girls

Featuring Old Elk Straight Wheat Whiskey and Averna Amaro

Pumpkin spice takes a sophisticated turn in this inventive whiskey cocktail featuring Old Elk Straight Wheat Whiskey infused with vanilla beans. Averna Amaro, chilled espresso, Dubonnet, and aromatic bitters create a layered combination of rich, bittersweet flavors, while a generous topping of pumpkin spice cold foam adds a creamy seasonal flourish. Finished with a drizzle of Luxardo cherry syrup, Pumpkin Spice Girls offers an elevated interpretation of autumn's most recognizable flavor.

Cocktail Ingredients

2 oz Old Elk Straight Wheat Whiskey, vanilla bean infused
0.5 oz Averna Amaro
0.5 oz chilled espresso
1 oz Dubonnet
2 dashes Angostura Bitters
Pumpkin spice cold foam
0.5 oz Luxardo cherry syrup, drizzled on top

Preparation

Add the vanilla-infused whiskey, Averna Amaro, chilled espresso, Dubonnet, and Angostura Bitters to a mixing glass. Fill with ice and stir for at least 30 seconds. Strain over fresh ice, top with pumpkin spice cold foam, and finish with a drizzle of Luxardo cherry syrup.

Vanilla Bean Infused Whiskey

Combine 2 vanilla beans with 4 oz of Old Elk Straight Wheat Whiskey. Allow the mixture to infuse overnight at room temperature before preparing the cocktail.

Pumpkin Spice Cold Foam

Ingredients:

2 oz whole milk
½ cup sugar-free Cool Whip
1 tablespoon pumpkin spice mix, store-bought or homemade

Preparation:

Combine the ingredients in an iSi canister to create a light, airy foam. If an iSi canister isn't available, add the ingredients to a cocktail shaker with a whipping spring and shake to incorporate air and create volume.

Fall in Fells Point

Featuring Sagamore Small Batch Rye and Disaronno Originale

Autumn comes alive in Fall in Fells Point, a vibrant whiskey cocktail that balances the bold character of Sagamore Small Batch Rye with the distinctive almond notes of Disaronno Originale. Real pumpkin purée and apple cider provide seasonal richness, while fresh lemon juice and aromatic bitters bring brightness and balance. Finished with a cinnamon stick, freshly grated nutmeg, and a lemon twist, this inviting cocktail captures the flavors of fall in a refreshingly different way.

Ingredients

2 oz Sagamore Small Batch Rye
0.5 oz Disaronno Originale
0.75 oz real pumpkin purée
0.75 oz lemon juice
2 oz apple cider
2 dashes Angostura Bitters
Garnish: Cinnamon stick, grated nutmeg, and lemon twist

Preparation

Combine all ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a highball glass filled with fresh ice. Garnish with a cinnamon stick, freshly grated nutmeg, and a lemon twist.

A Toast to the Flavors of Fall

Pumpkin spice may have started as a seasonal coffee obsession, but these five cocktails demonstrate just how versatile autumn's favorite flavors can be. From the rich espresso notes of Bols and False River creations to the warming character of Chicken Cock Bourbon, Old Elk Whiskey, and Sagamore Rye, each recipe offers a different way to celebrate the season.

The beauty of fall entertaining is that it doesn't have to be complicated. A thoughtfully prepared cocktail, a few seasonal touches, and good company can turn an ordinary evening into something memorable. Whether your preference leans toward creamy and indulgent or bright and whiskey-forward, there's something here to inspire your next gathering.

From all of us at Drink The Bottles, here's to crisp evenings, great spirits, and making the most of everything autumn has to offer.

Cheers!

Recipes and cocktail photography provided by participating brand partners. Enjoy responsibly.

The 2026 Holiday Gift Guide - Presented by Drink The Bottles

2026-10-21T15:02:45.985-04:00

Introducing the Drink The Bottles 2026 Holiday Gift Guide: Exceptional Gifts, Unforgettable Experiences

The season of giving deserves something extraordinary.

The holidays have a way of bringing people together. A beautifully set table, a remarkable bottle shared among friends, and the excitement of finding that perfect gift are among the moments that make the season memorable. At Drink The Bottles, we believe the best gifts do more than impress. They tell a story, celebrate craftsmanship, and create experiences worth remembering.

With that spirit in mind, we're thrilled to introduce the Drink The Bottles 2026 Holiday Gift Guide, our curated celebration of exceptional wines, distinguished spirits, and thoughtfully selected lifestyle gifts.

A Celebration of Craftsmanship and Discovery

This year's guide brings together an impressive collection of products from established names, independent producers, innovative distilleries, and exceptional wineries. From beautifully aged whiskies and limited-edition bourbon releases to remarkable wines, distinctive gift collections, and entertaining essentials, every selection offers something special.

Some are rare finds, while others are modern classics. All have been chosen with an appreciation for quality, character, and the people behind them. Whether you're shopping for a devoted whiskey enthusiast, a passionate wine collector, the consummate host, or someone who simply appreciates the finer things, we hope you'll discover something that makes this holiday season a little more memorable.

Independently Curated. Thoughtfully Presented.

Editorial independence has always been central to what we do at Drink The Bottles, and our Holiday Gift Guide is no exception. There are no fees for inclusion, no paid placements, and no pay-to-play arrangements. Our selections reflect our independent editorial approach and our commitment to introducing readers to products we believe deserve attention.

Each featured selection includes original editorial content, product details, and insight into what makes it noteworthy. Our goal is to go beyond the ordinary gift list and create a publication that celebrates the craftsmanship, creativity, and stories behind the products.

Explore the 2026 Holiday Gift Guide

We've created this year's guide as an immersive digital publication designed to be enjoyed at your own pace. Readers can turn the pages, discover new favorites, explore the stories behind the products, and use convenient SHOP THE GIFT links to learn more about the selections that catch their eye.

Whether you're searching for one unforgettable gift, planning your holiday entertaining, or simply looking for inspiration, we invite you to explore the collection and discover something extraordinary.

EXPLORE THE 2026 HOLIDAY GIFT GUIDE HERE

Here's to a Remarkable Holiday Season

We're grateful to the wineries, distilleries, brands, and creative minds who have shared their craftsmanship and stories with us. Their dedication to quality and innovation makes a publication like this possible, and we're proud to showcase their work.

To our readers, thank you for being part of the Drink The Bottles community. Your curiosity and enthusiasm for discovering exceptional wines, spirits, and experiences continue to inspire everything we do. We hope this year's guide brings fresh discoveries, thoughtful gift ideas, and a little extra inspiration to your holiday celebrations.

From all of us at Drink The Bottles, here's to a holiday season filled with meaningful gifts, memorable gatherings, and plenty of reasons to raise a glass.

Cheers,

Melissa, Jeff & Mutt
Drink The Bottles

Jack Daniel’s Coy Hill Rye 2026: An Extraordinary Tennessee Whiskey

2026-10-21T08:47:13.047-04:00

An exclusive virtual tasting with Master Distiller Chris Fletcher reveals the craftsmanship, patience, and remarkable character behind Jack Daniel’s latest Single Barrel Special Release.

There are certain whiskey releases that command your attention before the first sip. Then there are those rare expressions that completely redefine your expectations of a distillery. The newly released Jack Daniel’s Single Barrel Special Release Coy Hill Rye belongs firmly in the latter category.

Ahead of its October 20, 2026, debut, Drink The Bottles had the privilege of participating in a virtual tasting with Jack Daniel’s Master Distiller Chris Fletcher. The experience offered a fascinating look into the whiskey-making philosophy, production techniques, and distinctive maturation conditions responsible for this extraordinary limited release.

And after spending time with our 133.1-proof sample, we can confidently say this: Coy Hill Rye may very well be the finest Jack Daniel’s whiskey we have ever tasted.

That's no small compliment.

No Secrets. Just Exceptional Whiskey.

During our conversation, Fletcher made a statement that perfectly captured the straightforward philosophy behind the legendary Lynchburg distillery.

"There are no secrets at Jack Daniel's. There is nothing proprietary here."

For a distillery with such an enormous global reputation, that refreshing transparency speaks volumes. Jack Daniel's isn't relying on mystery or elaborate marketing language to explain its success. Instead, its whiskey is built on generations of experience, meticulous production methods, and an unwavering commitment to consistency and quality.

The distillery's rye whiskey journey began in February 2011, eventually developing into a portfolio of expressions that continues to demonstrate just how versatile rye whiskey can be. Coy Hill Rye represents another remarkable chapter in that evolution.

Ten Years Above Lynchburg

Perched at the highest elevation of the Jack Daniel Distillery, Coy Hill has developed an almost legendary reputation among whiskey enthusiasts. The elevated barrelhouses experience substantial seasonal temperature fluctuations, encouraging the whiskey to move in and out of the oak as the barrels expand and contract.

For this special release, Jack Daniel's selected rye whiskey distilled in 2016 and matured for approximately a decade in the Coy Hill barrelhouses. The result is a whiskey of tremendous concentration, remarkable complexity, and unmistakable individuality.

Fletcher emphasized that maturation involves far more than simply filling a barrel and waiting.

"Not everything in whiskey aging is an exact science."

Weather conditions, barrelhouse placement, elevation, and even the particular floor on which a barrel rests can influence the finished whiskey. These variables help explain why individual barrels can develop such distinctive personalities, even when they began with the same mash bill and production methods. And with this being a single barrel release, those individual characteristics are very much part of the appeal.

The Details Behind the Whiskey

Jack Daniel's Coy Hill Rye begins with the distillery's Tennessee Rye mash bill:

70% Rye
18% Corn
12% Malted Barley

Distillation begins in the distillery's towering 40-foot column still before the spirit undergoes a second distillation through a doubler (pot still). From there, the clear distillate passes through approximately three feet of sugar maple charcoal as part of the distillery's signature charcoal mellowing process.

That is considerably less charcoal than the approximately ten feet used for many of Jack Daniel's traditional Tennessee whiskey expressions.

Another fascinating detail from our tasting involved the barrels themselves. Fletcher explained that the barrels undergo approximately eleven minutes of toasting before receiving their secondary charring treatment. This combination of heat treatments helps develop the oak characteristics that ultimately become integral to the whiskey's flavor profile.

Equally interesting is the role of yeast. Jack Daniel's microbiologist Janessa Green oversees the cultivation of fresh yeast each week, helping maintain a critical component of the distillery's fermentation process.

Fletcher discussed the importance of both yeast and barrel preparation in developing the character of this rye whiskey. It's a reminder that exceptional whiskey begins long before it enters a barrel.

A Remarkable Tasting Experience

Our sample arrived at 133.1 proof (66.55% ABV), placing it comfortably within the release's formidable barrel-proof range.

Even before pouring, the whiskey's appearance was striking. Inside the bottle, the liquid appeared nearly as dark as black coffee, suggesting the intense interaction between spirit and oak over its decade of maturation.

Despite the considerable proof, the whiskey delivered an impressively layered and rewarding experience.

On the Nose

The opening aromatics were nothing short of captivating.

Freshly toasted gingerbread emerged immediately, accompanied by deep brown sugar sweetness and a distinctive mint-and-honey candy character.

As the whiskey opened, the aromatics continued to evolve, introducing hints of smoky char and warm baking spices. The combination was rich, inviting, and remarkably expressive.

On the Palate

The first sip revealed a beautiful interplay between sweetness, spice, and mature oak.

Toasted gingerbread and brown sugar carried through from the nose before transitioning into a fascinating mid-palate of earthy black tea, aromatic herbs, and refreshing spearmint.

The rye character remained unmistakable, yet there was an impressive richness that prevented the spice from overwhelming the experience.

At 133.1 proof, we anticipated considerable intensity. What surprised us was how seamlessly that power integrated with the whiskey's complexity. This is a bold expression, certainly, but one that rewards thoughtful sipping rather than simply relying on proof to make an impression.

The Finish

The finish is where Coy Hill Rye truly distinguishes itself.

Sweet oak gradually transitions into a drier, more mature wood character, followed by nuanced impressions of aged tobacco and supple leather.

Those deeper notes linger beautifully, accompanied by persistent rye spice and a warmth that feels entirely appropriate for a whiskey of this strength.

Long, evolving, and exceptionally satisfying, the finish provides a fitting conclusion to a remarkable tasting experience.

A Limited Release Worth Seeking Out

Jack Daniel's Single Barrel Special Release Coy Hill Rye is bottled at barrel proof, with individual barrels ranging from 128.7 to 148.5 proof. Approximately 5,300 six-bottle cases were produced, making this a relatively limited offering for a distillery with Jack Daniel's global reach. The whiskey is presented in 700mL bottles with a suggested retail price of $89.99.

This release follows the 2025 Tanyard Hill Rye and continues the distillery's tradition of exploring the exceptional whiskey produced in its distinctive barrelhouse environments.

During our virtual tasting, Fletcher also shared that the team continues to experiment with a variety of rye whiskey projects. For enthusiasts who have followed the evolution of Jack Daniel's rye program, that is exciting news indeed.

The Drink The Bottles Verdict

98 Points | Exceptional

We have enjoyed numerous Jack Daniel's expressions over the years, including some outstanding limited releases. But this 2026 Coy Hill Rye stands apart.

The remarkable balance of toasted sweetness, herbal complexity, assertive rye character, and beautifully developed oak creates a tasting experience that is both powerful and sophisticated.

Its considerable barrel proof never overshadows the depth of flavor. Instead, the intensity amplifies the whiskey's distinctive character.

The opportunity to hear Chris Fletcher explain the thought, experimentation, and patience behind this release made the experience even more memorable.

But ultimately, the whiskey must speak for itself.

And this one speaks volumes.

Jack Daniel's Single Barrel Special Release Coy Hill Rye is quite possibly the finest Jack Daniel's whiskey we have tasted to date.

For collectors, rye enthusiasts, and anyone who appreciates exceptional American whiskey, this is a release deserving of serious attention.

Drink The Bottles Rating: 98/100

Product Details

Distillery: Jack Daniel Distillery, Lynchburg, Tennessee
Expression: 2026 Single Barrel Special Release Coy Hill Rye
Classification: Barrel Proof Tennessee Rye Whiskey
Mash Bill: 70% Rye, 18% Corn, 12% Malted Barley
Age: Approximately 10 Years
ABV: 64.35%–74.25% (varies by barrel)
Proof: 128.7–148.5 (varies by barrel)
DTB Tasting Sample: 133.1 Proof / 66.55% ABV
Bottle Size: 700mL
Suggested Retail Price: $89.99
Availability: Limited release, select retailers nationwide
DTB Rating: 98 Points

Drink The Bottles participated in a pre-release virtual tasting with Jack Daniel's Master Distiller Chris Fletcher and received a sample for editorial evaluation. All tasting impressions and the 98-point rating reflect our independent assessment.

Silverthorn Reserve 13-Year-Old Single Barrel Rye Whiskey

2026-10-12T10:47:01.941-04:00

Silverthorn Reserve 13-Year-Old Single Barrel Rye: Thirteen Years in the Making

An exceptionally limited collection of Indiana straight rye whiskey proves that patience, individuality, and a carefully chosen barrel can make quite an impression.

Some whiskeys are designed for the everyday pour. Others deserve a little more attention. Silverthorn Reserve 13-Year-Old Single Barrel Straight Rye Whiskey falls decidedly into the latter category.

Thirteen years in the barrel is an impressive commitment, particularly for rye whiskey. But age alone isn't what makes this release interesting. Silverthorn Reserve has assembled a collection of just ten individually selected barrels, each chosen for its ability to stand on its own merits. No blending to create a uniform house profile. No effort to make one barrel taste exactly like the next. Instead, the collection celebrates the subtle differences that make single-barrel whiskey such an engaging experience.

And with only ten barrels in the entire collection, there's an undeniable sense of exclusivity.

A Decade and Then Some

Produced from Indiana straight rye whiskey and matured for 13 years, Silverthorn Reserve represents a particularly compelling intersection of time, craftsmanship, and selection.

Extended maturation can be something of a balancing act. Years spent interacting with oak can introduce remarkable depth, but too much wood influence can overwhelm the character of the whiskey itself. With rye, that balance is especially important. Its naturally assertive, spicy personality needs room to shine alongside the richer, more developed flavors that come with age.

Silverthorn Reserve's approach is refreshingly straightforward: select barrels that have developed their own compelling character and bottle them individually. Each release is presented at cask strength, without chill filtration, preserving the whiskey's natural character and texture. The bottles are also filled by hand, an appropriate finishing touch for a collection produced on such a limited scale.

In the Glass

According to the producer's tasting profile, Silverthorn Reserve opens with inviting aromas reminiscent of freshly baked rye bread and deep, caramelized sugars. On the palate, expect a richer expression, with brown sugar sweetness meeting a warming assortment of baking spices. The combination suggests a whiskey that balances the comforting richness of extended maturation with the lively personality rye enthusiasts appreciate.

The finish promises to linger, introducing a noticeable touch of black pepper alongside a measured presence of oak. It's the kind of progression that makes an aged rye particularly interesting: sweetness gives way to spice, while the influence of the barrel provides structure without necessarily stealing the spotlight.

Of course, with ten different barrels making up the collection, individual bottles may reveal their own nuances. That's part of the appeal. We definitely tasted toasted rye bread but also picked up a ripened fall fruit pie - apple, persimmon and dark berries. This is a bottle you can get lost in very easily!

The Beauty of a Single Barrel

There's something inherently appealing about a whiskey that doesn't try to be identical to every other bottle bearing its name.

Single-barrel releases offer a glimpse into the individuality of maturation. Even barrels filled with the same whiskey and aged for similar periods can develop different characteristics. Subtle variations in the wood and aging environment can shape the final result in fascinating ways.

Silverthorn Reserve embraces that individuality rather than attempting to eliminate it.

With only one barrel represented in each batch, the experience becomes more personal. The bottle in your collection isn't simply one of thousands created to match a predetermined flavor profile. It's an expression of a particular barrel, selected after more than a decade of maturation.

For serious whiskey enthusiasts, that's a distinction worth appreciating.

The Details

Expression: Silverthorn Reserve 13-Year-Old Single Barrel Straight Rye Whiskey
Origin: Indiana
Composition: 100% 13-year-old straight rye whiskey
Age: 13 years
Proof: 117
ABV: 58.5%
Bottle Size: 750 mL
Batch Size: One barrel
Total Collection: 10 barrels
Bottling: Cask strength, non-chill filtered, hand bottled

Why We Like It

What immediately captures our attention about Silverthorn Reserve is the decision to celebrate individuality rather than consistency. Ten barrels. Thirteen years of aging. Ten distinct opportunities to experience how time and oak can influence an Indiana rye whiskey.

We also appreciate the decision to offer this whiskey at cask strength and without chill filtration. It's an approach that gives enthusiasts the opportunity to experience each barrel with minimal intervention and explore its character on their own terms.

And then there's the presentation. The deep amber whiskey, sophisticated black-and-silver label, and prominently displayed 13-year age statement give Silverthorn Reserve a confident, understated appearance. It looks like a bottle that belongs in a thoughtfully curated whiskey collection.

For collectors, dedicated rye drinkers, or anyone who appreciates a whiskey with a story beyond the label, Silverthorn Reserve offers plenty to explore. If you haven't tasted anything from Silverthorn Reserve, there's no better time than now!

ABV: 58.5% (117 proof)

Distillery: Silverthorn Reserve

Suggested retail price: $130.00

Drink The Bottles score: 95/100

Marcado 28 Tequila: A Story Written in Ink, Agave and Generations of Tradition

2026-10-06T08:42:48.284-04:00

Tequila usually gets its biggest moment in the summer, and we gave the category plenty of attention when National Tequila Day rolled around in July. We could have easily left it there for the year. Then Marcado 28 showed up. This tequila is sexy. It's edgy, a little rebellious and unlike anything else currently sitting on our bar. The bottles alone practically demand attention, but what really convinced us that Marcado 28 deserved its own story was discovering just how much substance exists behind all that swagger. There is family history here, generations of tequila-making tradition, loss and remembrance, tattoo culture, Mexican symbolism and, most importantly, some seriously good tequila. So yes, we're talking about tequila again—and Marcado 28 gave us plenty of reasons to do it.

At first glance, Marcado 28 seems impossible to separate from its artwork. The bottles are bold, intricately illustrated and unapologetically tattoo-inspired—the kind you set on a bar and immediately expect someone to pick up for a closer look. Spend a little time with Marcado 28, however, and you discover that the artwork isn't really the story. It's the doorway into one.

Behind those labels is a deeply personal family loss, a fascination with the stories people permanently carry on their skin, ten generations of Mexican agave cultivation, a family connection to an important chapter in tequila history, a celebrated chef with plenty of ink of his own, and a deliberate effort to make tequila without disguising the ingredient responsible for it all. That last part matters, because once the bottle has your attention, the tequila inside still has to earn it. Marcado 28 does.

It Started With a Tattoo

The origin of Marcado 28 doesn't begin in an agave field. It begins with founding partner Ron Roy noticing a new tattoo on his daughter, Kayleigh. When he asked about it, she revealed a design incorporating colorful monarch butterflies in memory of her late brother, Jackson—Roy's son. At Jackson's memorial service, 100 monarch butterflies had been released into the sky in remembrance of him. What Roy was looking at wasn't simply artwork; it was grief, memory, love and connection made visible.

That moment sparked a larger idea. Millions of people carry stories like this on their bodies, using tattoos to commemorate people they've loved, places they've been, battles they've fought, identities they've claimed and moments they never want to forget. That concept eventually helped bring together Spirits That Rock, the Romo tequila family and chef Michael Voltaggio to create a spirit built around the idea of being permanently marked by our stories.

Even the name carries that theme. "Marcado" translates to "marked," while the number 28 references Leviticus 19:28, the biblical verse containing a prohibition against tattoo markings. Marcado 28 deliberately turns that idea on its head with a message of individuality and defiance. Once you know that, those elaborate tattoo-inspired bottles begin to make considerably more sense.

Before the Ink, There Was Agave

For all the contemporary tattoo culture surrounding Marcado 28, its tequila credentials reach considerably further into the past. Master Tequilero Bruno Barba comes from the Romo family, whose connection to growing agave spans ten generations. That heritage isn't simply a convenient piece of family history to place on a bottle; it connects Marcado 28 to generations of accumulated knowledge about the plant at the center of tequila.

Perhaps the most fascinating branch of that family tree belongs to Barba's great-great-grandmother, Doña Gabriela de la Peña, who is credited with helping pioneer the Reposado style in the 1970s. Today, Reposado—literally "rested"—is one of tequila's familiar classifications, occupying the space between unaged or minimally rested Blanco and longer-aged Añejo. The idea is beautifully simple: give tequila enough time in wood to develop additional texture, color and flavor, but not so much that the barrel overwhelms the character of the agave.

The Romo family's connection to that history gives Marcado 28 something that can't simply be manufactured by a branding agency. It also makes the Reposado particularly interesting. Generations after Doña Gabriela helped advance the idea of resting tequila in oak, her descendant is producing a modern interpretation built around that same balance between agave and barrel.

Tequila Without the Disguise

Marcado 28 currently centers on two expressions, Blanco and Reposado, both made from 100% Blue Weber agave grown on family-owned land in Jalisco. Mature agaves are transported to Auténtica Tequilera, NOM 1502, where the tequila is produced using a process intended to preserve the character of the plant rather than bury it beneath excessive sweetness or oak.

The ingredient list is refreshingly short: agave, water and yeast. Marcado 28 is presented as additive-free, an increasingly meaningful distinction in a tequila category where an exceptionally sweet, vanilla-heavy or unusually silky profile doesn't necessarily come entirely from agave and barrel. Here, the goal is different. The agave is cooked slowly at lower pressure and temperature, extracted using a roller mill, openly fermented and pot distilled, allowing the cooked agave and fermentation character to remain part of the finished spirit.

The Reposado takes that same tequila and rests it for approximately eight months in a selection of American oak bourbon barrels with varying previous use. Those barrels are then blended with an important objective: adding the warmth and complexity of oak without erasing the Blanco underneath it. It's one of the reasons tasting the two expressions side-by-side is worthwhile. The Blanco shows you the foundation; the Reposado shows you what happens when that foundation is given time.

A Chef Enters the Distillery

There is another recognizable name involved with Marcado 28: chef Michael Voltaggio. Celebrity involvement in spirits has become so common that a famous name on a bottle can sometimes create more skepticism than excitement, but Voltaggio's role appears to extend well beyond lending his photograph and reputation to the project. He traveled to Jalisco, worked alongside the tequila-making family and brought a chef's perspective on aroma, flavor, texture and balance to the development of the spirit. During that process, Voltaggio and the team reportedly tasted more than 75 tequilas while establishing the direction they wanted Marcado 28 to take.

That's an important distinction. The objective wasn't to have a famous chef "make tequila," but to combine Barba's inherited knowledge of agave and distillation with someone whose professional life revolves around understanding how flavors interact. Voltaggio also happens to fit the visual identity of Marcado 28 unusually well: he's heavily tattooed himself. One of his earliest pieces was the Morton Salt girl, reportedly inked on his shoulder as a not-so-subtle reminder to the cook working beside him to remember to salt the food. For a tequila brand built around craftsmanship, flavor, tattoos and a little defiance, his involvement feels considerably more organic than the typical celebrity-spirit partnership.

The Bottle Is a Canvas

Instead of commissioning conventional spirits packaging, Marcado 28 turned to tattoo artists and effectively treated each bottle as skin. The Blanco and Reposado don't simply receive different colors of the same label, either. Each expression has its own artwork, symbolism and visual personality, with details that connect Mexican culture, agave, remembrance and the larger story behind the brand.

Marcado 28 Blanco: Billy Baca

Austin tattoo artist Billy Baca created the Blanco label as a collision of Southwestern and Mexican influences. At its center is an interpretation of an alebrije, one of the fantastical creatures associated with Mexican folk art and often assembled from characteristics of several different animals. The imagery is colorful, unusual and almost demands that you turn the bottle in your hand to see what else is hiding there.

Look more closely and additional elements emerge. A sugar skull surrounded by a radiant halo evokes Día de los Muertos and its traditions of remembrance. Nopal, or prickly pear cactus, represents resilience and endurance, while agave brings the artwork directly back to the spirit inside the bottle. Taken together, the label feels colorful, strange, joyful and slightly rebellious—which isn't a bad introduction to the Blanco itself.

Marcado 28 Reposado: El Sando

The Reposado label takes a different direction. Created by Austin tattoo artist El Sando, whose work draws heavily from ancient Mesoamerican imagery, its central figure is Mayahuel, the Aztec deity associated with maguey, the agave plant, and fertility. Around her are additional layers of symbolism, including rabbits that reference ancient mythology connecting the animals with pulque and intoxication.

Butterflies also appear around the figure, representing messengers between worlds. Given the monarch butterflies at Jackson's memorial and the tattoo that originally inspired Marcado 28, their presence adds an especially poignant connection between the mythology on the label and the very personal story behind the brand.

That's ultimately what makes Marcado 28's packaging work. The illustrations aren't simply there to make the bottles look cool on a shelf. Follow the symbols long enough and they repeatedly lead back to agave, Mexican culture, remembrance, storytelling or the people behind the tequila. The bottle is marked because, in one way or another, so are the people who created it.

In the Glass: Marcado 28 Blanco

100% Blue Weber Agave | 40% ABV

Blanco tequila has nowhere to hide. Without extended barrel aging to introduce vanilla, caramel, toasted wood and baking spice, you're experiencing the agave, fermentation and distillation much more directly. That's exactly why Marcado 28 Blanco is the logical place to begin.

The nose is bright and unmistakably agave-forward, with fresh citrus and floral character sitting alongside greener, slightly vegetal notes. On the palate, natural cooked-agave sweetness is followed by citrus—particularly lime—and an appealing herbal quality. There's enough sweetness to round everything out, but this doesn't venture into the candied territory found in some modern tequilas. Pepper and fresh green spice begin building toward the back of the palate and continue through the finish, giving the Blanco some attitude without making it aggressive.

Perhaps the best compliment we can give Marcado 28 Blanco is a simple one: it still tastes like agave. It's polished enough to sip neat and versatile enough for cocktails, but it hasn't been softened into anonymity. There's freshness, earthiness, citrus and pepper, and each remains distinct enough to keep you interested from one sip to the next.

DTB Take: This is the expression we'd pour first when introducing someone to Marcado 28. Taste it neat before doing anything else with it. Its bright agave and citrus profile makes it an obvious cocktail tequila, but sipping it straight provides a much better understanding of what the distillery is trying to preserve.

Suggested retail price: $49.99

Drink The Bottles score: 96/100

In the Glass: Marcado 28 Reposado

100% Blue Weber Agave | 40% ABV | Approximately 8 Months in American Oak

If the Blanco is about immediacy, the Reposado is about restraint. Eight months in American oak gives the tequila noticeably more warmth, texture and depth, but doesn't transform it into something that tastes primarily of barrel. The cooked agave remains present on the nose, now joined by honeyed sweetness, caramel and gentle spice.

The profile expands further on the palate. Citrus remains as an important link to the Blanco, while vanilla, cocoa, caramel and baking spice begin filling the spaces around it. There's a richer texture here and an appealing warmth, but the oak remains controlled. The finish is gently peppery and lingering, with agave and barrel taking turns rather than competing for attention.

That's exactly what we want from a Reposado. Too little influence from the barrel and you wonder why it was aged at all; too much and the spirit begins masquerading as whiskey. Marcado 28 lands comfortably between those extremes and, importantly, never loses sight of the plant that started everything.

DTB Take: The Reposado is the more contemplative of the pair and our choice for slow sipping as the weather turns cooler. The oak brings enough caramel, vanilla and spice to change the conversation without silencing the agave. If the Blanco introduces Marcado 28, the Reposado shows what the brand can do with patience.

Suggested retail price: $59.99

Drink The Bottles score: 92/100

Two Expressions, One Identity

What makes tasting these two side-by-side interesting isn't simply determining which one you prefer. It's finding the family resemblance. The citrus, agave and spice of the Blanco don't disappear when you move into the Reposado; they're still there, joined by another layer of warmth and complexity. That continuity matters because a good Reposado shouldn't make you forget where tequila comes from, and Marcado 28 doesn't.

In many ways, that idea mirrors the larger story of the brand. The artwork remembers people. The Romo family carries forward generations of tequila-making history. The Reposado preserves the character of the Blanco underneath its oak influence. Even the original inspiration came from a tattoo created to keep the memory of someone close. Everything seems to circle back to the idea of carrying something forward and being marked, in one way or another, by what came before.

From the DTB Bar: Tequila for Sweater Weather

Tequila doesn't have to surrender the bar cart when summer ends. In fact, the pepper, citrus, vegetal sweetness and oak found in Marcado 28's two expressions play particularly well with autumn flavors. Rather than burying them beneath pumpkin spice, we created two fall cocktails designed around what each tequila already brings to the glass.

The Orchard Mark

Featuring Marcado 28 Blanco

Fresh apple and rosemary pull the Blanco toward autumn while lemon and ginger preserve the bright, peppery personality that makes the tequila interesting in the first place.

Ingredients

2 oz Marcado 28 Blanco
1 1/2 oz fresh apple cider
1/2 oz fresh lemon juice
1/2 oz rosemary-agave syrup
2 dashes aromatic bitters
1 oz chilled ginger beer
Thin apple slice and rosemary sprig, for garnish

Rosemary-Agave Syrup: Combine equal parts agave nectar and hot water with a sprig of fresh rosemary. Allow it to steep for approximately 10 minutes, remove the rosemary and cool before using.

Method: Add the tequila, apple cider, lemon juice, rosemary-agave syrup and bitters to a shaker with ice. Shake until thoroughly chilled and strain over fresh ice in a rocks glass. Top with ginger beer and gently stir. Garnish with a thin apple slice and rosemary sprig.

Why It Works: Apple gives the cocktail an unmistakably fall personality without overwhelming the tequila, while rosemary echoes the Blanco's greener herbal characteristics. Ginger plays particularly well with its peppery finish, and lemon provides enough acidity to keep everything bright. The result still tastes like a tequila cocktail rather than a glass of spiked cider.

The Burnished Maple

Featuring Marcado 28 Reposado

This is the one we'd pour beside a fire. Maple, black walnut and orange lean into the Reposado's vanilla, caramel, cocoa and oak characteristics while keeping the cocktail spirit-forward enough for the tequila to remain the star.

Ingredients

2 oz Marcado 28 Reposado
1/4 oz pure maple syrup
2 dashes aromatic bitters
1 dash black walnut bitters
Orange peel
Cinnamon stick, optional garnish

Method: Add the Reposado, maple syrup and bitters to a mixing glass filled with ice. Stir until properly chilled and diluted, then strain over one large cube in a rocks glass. Express a wide orange peel over the surface, rub it around the rim and add it to the glass. Garnish with a cinnamon stick, if desired.

Why It Works: Think of this as an autumn tequila Old Fashioned, with enough restraint to keep it from becoming overly sweet. A small amount of maple complements the Reposado's caramelized agave and vanilla notes, while black walnut bitters draw attention to its earthier, slightly cocoa-like qualities. Orange reconnects the cocktail with the citrus character still present beneath the oak.

The Last Sip

Marcado 28 could have stopped at making a beautiful bottle. Plenty of spirits brands do. Instead, the deeper you go, the more connections begin to appear. A daughter's tattoo commemorating her brother leads to a tequila inspired by the stories permanently written on our bodies. Tattoo artists transform those ideas into labels layered with Mexican and personal symbolism. A chef known almost as much for his ink as his food brings another perspective to the development of the liquid. Underneath it all is a tequila-making family whose relationship with agave reaches back ten generations.

There's something particularly fitting about a descendant of a family credited with helping pioneer the Reposado style generations ago making his own interpretation today, but Marcado 28's greatest success may be that you don't need to know any of this to enjoy what's in the glass. The Blanco is bright, agave-driven, citrusy and peppery, while the Reposado takes that foundation and adds warmth, texture and just enough oak to create something distinctly different without losing its identity.

The artwork may be what makes you reach for the bottle. The story gives you plenty to explore once you do. But ultimately, the tequila is what gives you a reason to pour another glass.

Vodka Has Entered the Chat: A Toast to National Vodka Day

2026-10-04T07:00:00.000-04:00

Four bottles, a few cocktails, and a reminder that vodka is a whole lot more interesting than its reputation suggests.

Let's be honest: vodka has a bit of an image problem. Whiskey gets to talk about barrels, aging and mash bills. Tequila has agave. Gin has botanicals. Rum has sugarcane and tropical vacations practically baked into its personality. And vodka? Vodka gets mixed with orange juice, cranberry juice, tonic, soda, espresso... pretty much anything within reach.

For years, vodka has been the reliable plus-one at the cocktail party. Useful. Versatile. Rarely the center of attention. But maybe we've been doing vodka a disservice.

Behind that reputation for being "neutral" is a category with plenty of personality. The ingredients matter. The distillation matters. Filtration matters. And perhaps most importantly, what you do with it matters. October 4 is National Vodka Day, which seems like as good an excuse as any to give vodka its moment.

So we pulled four bottles from very different corners of the vodka world and decided to have a little fun with them. Not to crown a winner. Not to tell you that one of these bottles is the vodka you need to buy. Instead, consider this a reminder that vodka can be a lot more interesting than its reputation suggests. And if we're going to celebrate it, we might as well have a few cocktails while we're at it.

First Things First: What Exactly Makes a Vodka a Vodka?

One of the things that makes vodka so interesting is also the thing that makes it difficult to talk about: neutrality. Vodka is generally intended to be a clean, relatively neutral spirit, which is precisely why it works so well in cocktails. It doesn't necessarily demand the attention that a heavily peated Scotch or barrel-aged bourbon does.

But "neutral" doesn't mean "flavorless."

The raw material, fermentation, distillation, filtration and water used to bring a spirit to its final proof can all contribute to its character. Put a grain vodka next to a potato vodka and taste them side by side. Then try a flavored expression. Suddenly, that supposedly boring category gets a little more interesting.

That's exactly what happened when we put these four bottles on the table.

Bols Vodka: Sometimes Classic Is Exactly What You Want

Let's start with a bottle that makes a pretty compelling case for vodka's role as the ultimate cocktail team player. Bols Vodka comes from Lucas Bols, the Amsterdam spirits company with roots dating to 1575. The vodka is made from wheat and filtered through copper and charcoal, resulting in the clean, pure profile the brand is after. At around $18 a bottle, it also makes a pretty convincing argument that you don't need to spend a fortune to stock a good cocktail bar.

This is where vodka's versatility becomes a strength rather than a weakness. A vodka Martini doesn't necessarily need a spirit screaming for attention. Neither does a Moscow Mule, Cosmopolitan or Espresso Martini. Sometimes you want the vodka to provide the backbone while letting the other ingredients do some of the talking.

That's what makes a bottle like Bols useful. It's clean, approachable and cocktail-friendly. Sometimes, that's exactly what you want.

Try it in: A Pornstar Martini.

Muff Irish Vodka: Potatoes? Absolutely.

If the first bottle represents the traditional role of vodka, Muff Irish Vodka gives us a chance to challenge another vodka assumption: vodka doesn't have to start with grain.

Muff is handcrafted in Ireland from locally grown potatoes and distilled six times. The result is described as having a creamy, velvety mouthfeel with subtle vanilla and earthy notes. And that's where things get interesting.

Potato vodka can bring a different texture and character to the glass, and Muff leans into that. It's clean and crisp, but there's also something soft and almost savory underneath it. In other words, this isn't necessarily vodka that you want to disappear into the background.

Pour it neat. Chill it. Put it in a Martini. Or take a cue from the brand and pair it with grapefruit. Muff's signature serve combines the vodka with botanical tonic and a slice of red grapefruit, a simple combination that makes a lot of sense given the spirit's creamy, earthy character.

There's another reason this bottle is fun to have in the lineup: Muff brings its Donegal roots and potato-based spirits to a category where grain-based vodka still dominates. It's a good reminder that vodka doesn't have to come from the usual places—or taste exactly the way you expect it to.

Try it in: Strawberry Basil Crunch

Ingredients:

1.5 oz Muff Irish Vodka
1 oz Fresh Lemon Juice
0.5 oz Honey
3 Strawberries (To Muddle)
4 Basil Leaves (To Muddle)
Top with Sparkling Water
Garnish: Strawberry slice and basil leaf

Directions: Muddle fresh strawberries and basil leaves together in a highball glass. Add fresh lemon juice, honey, vodka and ice. Stir and top with sparkling water. Garnish with a strawberry slice and a basil leaf.

OYO Honey Vanilla Bean Vodka: Vodka Gets a Little Sweet

Now we're going to take a pretty significant turn.

OYO Honey Vanilla Bean Vodka from Columbus, Ohio's Middle West Spirits starts with the distillery's American Character Vodka, made from Ohio soft red winter wheat. It's then infused with local wildflower honey and organic, single-source, fair-trade vanilla beans that are processed at the distillery.

The result is a vodka that doesn't exactly apologize for having personality. Honey, vanilla bean, marshmallow, praline, butterscotch and cinnamon are all part of the profile. This isn't the bottle you're reaching for because you want vodka to disappear.

And that's okay.

Flavored vodka has sometimes gotten a bad reputation because of the overly sweet, artificially flavored expressions that have populated liquor-store shelves over the years. But when the flavors are thoughtfully chosen—and used in the right drink—they can make for a pretty compelling cocktail ingredient.

In fact, this is where vodka's versatility really shines. You could pour OYO Honey Vanilla Bean over ice and let it stand on its own, or you could use those flavors as a starting point for something more elaborate.

The DTB Honey Vanilla Espresso Martini

Ingredients:

1½ oz. OYO Honey Vanilla Bean Vodka
1 oz. fresh espresso or quality cold-brew concentrate
½ oz. coffee liqueur
¼ oz. simple syrup, or to taste
Garnish: coffee beans

Add everything to a shaker with plenty of ice and shake hard. Strain into a chilled coupe or Martini glass and garnish with five coffee beans.

The honey and vanilla bring a little extra dimension to an already indulgent cocktail without requiring a refrigerator full of ingredients. And isn't that part of the fun?

Broken Shed: Vodka From a Completely Different Place

Then there's Broken Shed Vodka, which might be the bottle that most directly challenges the idea that vodka is simply a neutral grain spirit.

Broken Shed is made in New Zealand using three primary ingredients: mineral-rich water from a South Island aquifer, spring water from the North Island and a spirit made from whey. The whey spirit is distilled three times before being blended with the two waters. The company says the vodka contains no additives, sweeteners or GMOs.

Yes, whey. As in the liquid byproduct of cheesemaking and dairy production.

It's an unusual starting point, but there's a reason for it beyond simply being different. Broken Shed says its producers chose whey after testing different starch sources, finding that it delivered the silky texture and flavor profile they wanted. Whey is also a plentiful byproduct of New Zealand's dairy industry.

And then there's the water. Two different waters from two different parts of New Zealand become part of the finished spirit. That's a pretty good story for a category that's supposedly all about having no story.

Broken Shed also makes a compelling case for trying vodka neat. The brand recommends tasting it neat and not overly cold, allowing its texture and character to come through. And that's something worth trying with any vodka you find interesting.

Don't automatically bury it under ice and mixers. Pour a little into a glass, let it warm slightly and take a sip. You might be surprised.

Try it in: A Bedtime Story

Ingredients:

1.5 oz chamomile tea-infused Broken Shed Vodka
0.5 oz bergamot liqueur
0.75 oz fresh lemon juice
.05 oz simple syrup
1 egg white
Garnish: 1 edible flower

Chamomile Tea Vodka

15 chamomile tea bags
750mL bottle of Broken Shed Vodka

Add the tea bags to a glass container. Cover tea bags with Broken Shed Vodka and let sit at room temperature for 1 hour or longer, stirring occasionally. Strain back into bottle.

Dry shake all the ingredients, then shake again with ice. Double strain into a chilled Nick & Nora glass and garnish with an edible flower.

The Cocktail May Be Vodka's Superpower

Here's where we come back to the reason vodka has remained such a fixture behind the bar: versatility.

Vodka can be crisp and clean, creamy and earthy, sweet and aromatic, silky and textured. And because it doesn't necessarily dominate a cocktail, it can work with an almost ridiculous number of flavors. Citrus, coffee, ginger, grapefruit, berries, herbs, honey, vanilla, tomato and chocolate all have a place alongside vodka.

That's not boring. That's useful.

A great vodka cocktail isn't necessarily about showing off the vodka. Sometimes it's about creating harmony between everything in the glass. That's why we wouldn't necessarily tell you to drink these four bottles the same way.

Bols might make perfect sense in a classic Martini. Muff can bring some interesting texture to a grapefruit-forward cocktail. OYO's honey and vanilla practically beg to be paired with coffee or dessert flavors. And Broken Shed gives you a reason to slow down and actually pay attention to the spirit itself.

Four bottles. Four very different experiences. And that's the point.

So, What's the Best Vodka?

We're not going to tell you. Not because we don't have opinions—we certainly do—but because "best" depends on what you're trying to do.

Want a great cocktail for a Saturday night with friends? That's one question. Looking for something to sip slowly? That's another. Making Martinis? Espresso Martinis? Moscow Mules? Different drinks call for different things.

Instead of asking which vodka is best, maybe the better question is: What are you in the mood for? That's one of the things we love about spirits in the first place. There's always another bottle, another cocktail and another way to experience it. And vodka might be one of the best examples of that.

Raise a Glass

Maybe National Vodka Day doesn't need to be complicated. You don't need a rare bottle. You don't need a $200 cocktail. You don't even need to agree on whether a Martini should have vodka or gin.

Just grab a bottle. Invite some friends over. Make something good to eat. Shake a few cocktails. Put on some music. Open the vodka. Because at the end of the day, that's what we've always loved about a good bottle at Drink The Bottles. It's not just what's in the bottle. It's everything that happens after you open it.

So on October 4th, raise a glass because vodka has entered the chat. And we're glad it did.

Chicken Cock Whiskey Limited & Legacy Releases Now Available

2026-10-02T07:00:00.000-04:00

BARDSTOWN, Ky. - Chicken Cock Whiskey, one of America's oldest whiskey brands established in 1856, celebrates their 170th Anniversary with a 170th Anniversary Limited Edition Rooster Decanter and 170th Anniversary Edition Legacy Kentucky Straight Bourbon. Both releases debuted at Kentucky Bourbon Festival in September.

The 170th Anniversary Limited Edition Rooster Decanter (SRP $199.99) celebrates the iconic rooster that has stood proudly at the heart of Chicken Cock Whiskey since its earliest days. This limited-edition ceramic decanter is filled with 8-Year-Old Kentucky Straight Bourbon Whiskey at 115 proof. For 170 years, the rooster has been Chicken Cock Whiskey's unmistakable mark, a symbol rooted in founder James A. Miller's life as a Bourbon County farmer and carried through generations of advertising, labels, and lore.

From the simple rooster icons of the 1850s to the richly painted label art of the late 19th and early 20th centuries, the bird became more than branding. It stood for defiance, pride, craftsmanship, and whiskey made with conviction. Now, for the first time in Chicken Cock history, the rooster takes form as a collectible ceramic decanter. Filled with a hand-selected blend of our award-winning Kentucky Straight Bourbon Whiskey, this limited edition release is untamed, and built to stand proud.

The 170th Anniversary Edition Legacy Kentucky Straight Bourbon (SRP: $99.99) marks the return of a name absent from the bottle for more than 100 years. James A. Miller, the Bourbon County farmer and distiller who founded Chicken Cock Whiskey in Paris, Kentucky in 1856. This bottle celebrates a legacy started by this innovative farmer from Bourbon County that endures nearly two centuries later.

Miller's distilling roots reach back at least 187 years. After his passing in 1860, G.G. White kept his name alive across Chicken Cock bottles and advertising. That name disappeared during the Prohibition era, until now. This release raises a glass to the founder, the original old brand, and 170 years of whiskey history still worth crowing about.

"170 years is a milestone few whiskey brands ever reach, and we're celebrating it in true Chicken Cock fashion. At Kentucky Bourbon Festival 2026, we'll debut two limited releases that honor where we came from while raising a glass to where we're headed," says Chicken Cock Whiskey's Manager of Brand Engagement, Will Woodington.

"The Legacy Series Kentucky Straight Bourbon brings founder James A. Miller's name back on a Chicken Cock bottle for the first time in over a century, paired with authentic pre-Prohibition advertising imagery, bottled inside our timeless Prohibition-era medicinal-style packaging. Inside is a select blend of our bourbon, aged at least 6 years, and bottled at 115 proof; a fitting tribute to our past and the farmer who started it all.

The second, our first-ever Ceramic Rooster Decanter, brings the iconic symbol of Chicken Cock's 170-year history to life; and this rooster is not all crow and no claw. Inside this highly limited release is a blend of some of the earliest bourbon we laid down in Bardstown over 8 years ago, bottled at 115 proof. Two unforgettable releases. One extraordinary milestone. We hope to see you at Kentucky Bourbon Festival 2026, where we will be unveiling these and more!"

The Chicken Cock 170th Anniversary Limited Edition Rooster Decanter and 170th Anniversary Edition Legacy Kentucky Straight Bourbon are available at fine retailers nationwide and via the Chicken Cock Whiskey online shop. For more information, please visit ChickenCockWhiskey.com.

About Chicken Cock Whiskey

Founded in 1856 by James A. Miller in Paris, Kentucky, Chicken Cock Whiskey has a legacy rooted in one of the earliest commercial bourbon operations in the Commonwealth. What began with Miller's first venture—J.A. Miller's Old Bourbon in the late 1830s—grew into a nationally recognized whiskey that became the first from Bourbon County to ship internationally. Over the decades, Chicken Cock Whiskey gained prominence in Old West saloons, Gilded Age social clubs, and Harlem's famed Cotton Club during Prohibition.

In 2012, Matti Anttila, CEO of Grain & Barrel Spirits, revived the historic brand, restoring its reputation for quality and authenticity. Today, Chicken Cock Whiskey has re-established its authority in American Whiskey, celebrated for its award-winning Kentucky Straight Bourbon and Kentucky Straight Rye, as well as a roster of highly sought-after limited releases.

In 2024, Chicken Cock Whiskey opened its first brand home, Circa 1856 Bardstown, an immersive visitor experience housed in one of the oldest residences in the "Bourbon Capital of the World." Building on that momentum, the brand has expanded its presence in 2025 with the opening of Circa 1856 Louisville—a tasting room and speakeasy in Louisville's NuLu neighborhood—further deepening its connection to Kentucky's whiskey heritage and offering fans a second destination to explore the world of Chicken Cock Whiskey.

For more information, visit chickencockwhiskey.com.

Disaronno Unveils New Bottle Design in the U.S.

2026-10-01T12:30:01.997-04:00

Disaronno Unveils New Bottle Design in the U.S., Marking the Next Chapter for the Iconic Italian Liqueur

The world’s favorite Italian liqueur refreshes its renowned look, building on the Dolce Side of Life global brand platform

NEW YORK, October 1 - Disaronno, the world’s favorite Italian liqueur, is introducing a new bottle design in the U.S.. The refreshed identity brings a more contemporary look to one of the world’s most recognizable liqueur bottles, while preserving the signature elements that have made Disaronno an icon for generations.

Taller, lighter and brighter, the redesigned bottle retains Disaronno’s unmistakable silhouette while introducing a more modern and premium aesthetic.The iconic square cap has been reimagined with a more distinctive look, while Domenico Reina’s signature is now embossed directly onto the bottle. A new “DD” monogram, representing Disaronno and Domenico Reina, pays tribute to the founder whose vision helped shape the brand’s legacy. A refreshed color palette of bright gold tones and light blue accents completes the new design, bringing together the brand’s heritage with a fresh, contemporary expression.

“Disaronno is a brand people recognize instantly, and the new bottle builds on that familiarity while giving it a fresh, more contemporary look,” says Marty Kuta, SVP & Managing Director at Disaronno International USA. “It feels unmistakably Disaronno, but also signals an exciting next chapter for the brand in the U.S. We’re looking forward to having it on shelves this fall and continuing to bring the Dolce Side of Life to consumers in new and engaging ways.”

The new bottle arrives as Disaronno grows the Dolce Side of Life, its global campaign inspired by the enduring appeal of la dolce vita and reimagined for today’s consumer. The campaign celebrates the simple, spontaneous moments that make everyday life special, from an impromptu happy hour to Sunday brunch or a relaxing night in. The Dolce Side of Life presents it as a mindset rooted in connection, effortless style and everyday enjoyment.

Together, the new bottle and campaign represent the next chapter for Disaronno, evolving the brand for a new generation while remaining rooted in its unmistakable Italian identity.

“With this campaign, we aimed to honor everything Disaronno has always represented while connecting authentically with the needs and aspirations of today’s consumers. More than ever, people are looking for moments of sweetness they can enjoy in their everyday lives. The Dolce Side of Life captures exactly that: the beauty of what is real, simple, and accessible. Together with our new bottle identity, this campaign represents an important step forward for Disaronno as we continue to evolve while staying true to our heritage.” says Luca Picotti, Global Chief Marketing Director of Disaronno International.

The Dolce Side of Life will continue to come to life across digital and social media, influencer partnerships and event activations, connecting Disaronno with consumers across both at-home and on-premise occasions. Signature serves including the Disaronno Spritz and Disaronno Sour will remain central to the campaign, highlighting the liqueur’s versatility and its ability to move effortlessly between simple serves and more layered cocktails.

The newly designed Disaronno bottle will be available across the U.S. beginning October 1. For more information, please visit Disaronno.com or follow the brand on Instagram at @disaronno_official.

About DISARONNO®

Disaronno is the world’s favorite Italian liqueur. Featuring an original taste and unmistakable aroma, it stands out on the world stage with distribution in more than 160 countries. The Disaronno bottle has a unique design and a cap, which lends elegance and modernity, embellished with a golden label that enhances its contemporary style. Disaronno is a pleasure to enjoy on the rocks as well as in its various mixed drinks, including the Disaronno Sour and Disaronno Spritz. Recognizable and versatile, it makes every cocktail one of a kind.

The Complete Tequila Redondel Diamante Guide

2026-09-15T08:43:00.789-04:00

Tequila Redondel Diamante: Three Expressions, Three Ways to Experience Tequila

Tequila has a way of changing the mood.

It can be bright and lively in a citrus-filled cocktail, earthy and savory alongside a good meal, or slow and contemplative when poured neat into a glass and given a few minutes to open up. And while tequila has become a staple behind the bar, there is a lot more to the category than the familiar shot-and-lime routine.

Tequila Redondel Diamante is a very good example.

Crafted in Jalisco from 100% Blue Weber agave, Redondel Diamante approaches tequila with a combination of tradition, modern production and a strong connection to Mexican culture. The lineup includes three distinct expressions—Silver, Reposado and Añejo Cristalino—and tasting them side by side makes one thing immediately apparent: the differences aren't simply about how long the tequila spends in a barrel. Each expression brings a different personality to the glass.

We recently spent some time with all three, and if you're wondering which bottle belongs in your tequila collection—or which one should make its way into your next cocktail—here's where we'd start.

A Tequila With a Sense of Place

Before getting into the bottles themselves, it's worth taking a closer look at the name.

"Redondel" refers to a traditional circular arena in Mexico, a place associated with music, celebration, community and shared experiences. For the people behind the brand, the redondel has a personal connection to their family's history in tequila. According to the brand, a family redondel was created as a tribute to that journey and eventually became a gathering place for musicians and celebrations.

That idea of bringing people together feels particularly appropriate for tequila.

This isn't a spirit that necessarily demands a formal occasion. A bottle can be opened for a celebration, passed around at a backyard gathering or used as the foundation for cocktails when friends come over for dinner.

Redondel Diamante also puts considerable emphasis on how the tequila is produced. The brand uses hand-selected Agave Tequilana Weber Azul, and its production facility operates on solar energy. Leftover agave fibers are repurposed as natural fertilizer, while the finished tequila is hand-filled in small batches.

In other words, there is a little more going on here than a pretty bottle on the bar.

And then there are the three expressions.

Redondel Diamante Silver: Start With the Agave

Silver is where we'd begin if the goal is to understand the character of Redondel Diamante without the influence of barrel aging.

Crystal clear in the glass, the Silver is clean, crisp and unmistakably agave-forward. The brand describes bright agave notes accompanied by herbal and citrus characteristics, and that profile makes sense when you taste it in a cocktail where freshness matters.

This is the expression that feels the most energetic of the three. Rather than trying to disguise the tequila with heavy mixers, we'd use Silver in cocktails where the spirit gets to participate in the conversation. Fresh lime is an obvious partner, as are grapefruit, orange, elderflower and other ingredients that can complement rather than overwhelm its character.

It's also the easiest of the three to reach for when you're building cocktails for a group.

Our Take

Best for: Margaritas, Palomas, bright citrus cocktails and tequila-forward mixed drinks.

Look for: Fresh agave, citrus and herbal notes with a clean, lively character.

Serve it: Chilled in a cocktail, over ice with fresh citrus (optional), or neat if you want to focus on the spirit itself.

The Jalisco Whisper

A little floral, a little citrusy and decidedly refreshing, this is the kind of cocktail that lets Silver tequila do the heavy lifting.

Ingredients

2 oz. Redondel Diamante Silver
¾ oz. fresh lime juice
½ oz. St-Germain elderflower liqueur
½ oz. Cointreau or another premium orange liqueur
Ice
Lime twist, for garnish

Method

Add tequila, lime juice, elderflower liqueur and orange liqueur to a shaker filled with ice. Shake vigorously and strain into a chilled coupe or Nick & Nora glass. Garnish with a thin lime twist.

The result is bright without being sugary, with the citrus and floral notes framing the tequila rather than burying it.

ABV: 40.0% (80 proof)

Suggested retail price: $37.99

Drink The Bottles score: 91/100

Redondel Diamante Reposado: Where the Tequila Gets Comfortable

If Silver is the extrovert of the group, Reposado is the one who settles into the evening.

Redondel Diamante Reposado spends approximately five to seven months aging in American oak barrels that previously held whiskey. That time in wood brings a noticeable change to the spirit, adding warmth and depth while retaining the underlying agave character.

The brand's tasting profile highlights vanilla, citrus, fresh agave and wood. That combination makes Reposado particularly versatile.

It's still completely at home in a cocktail, but it has enough personality to stand on its own. Pour it over a large cube of ice and the oak and vanilla notes have an opportunity to become more apparent. Pair it with grilled meats, smoky dishes or anything with a little char and you've got an easy argument for keeping a bottle around even if you're already well stocked with Silver tequila.

Reposado is also where tequila begins to show just how much barrel aging can influence the spirit. The agave hasn't disappeared. It's simply sharing the stage.

Our Take

Best for: Old Fashioned-style tequila cocktails, spirit-forward drinks, sipping and pairing with grilled or roasted foods. As you can see here, we really enjoy sipping this expression!

Look for: Vanilla, oak, citrus and cooked-agave character with a warmer finish.

Serve it: Neat (chilled) or with one large cube, or in a cocktail that doesn't rely heavily on sweet mixers.

The Diamante Sol

This one takes its cue from the tequila itself, keeping the ingredient list short and allowing the Reposado to remain front and center.

Ingredients

2 oz. Redondel Diamante Reposado
1 bar spoon agave nectar
3 dashes Angostura Aromatic Bitters
Large ice cube
Long orange peel, for garnish

Method

Add the Reposado, agave nectar and bitters to a mixing glass filled with ice. Stir until chilled and properly diluted. Strain over a large cube in a rocks glass. Express a long orange peel over the surface of the drink, rub it around the rim and drop it into the glass.

It's tequila with a decidedly whiskey-like sensibility—and that's exactly why the Reposado's time in American whiskey barrels becomes so interesting here.

ABV: 40.0% (80 proof)

Suggested retail price: $46.99

Drink The Bottles score: 94/100

Redondel Diamante Añejo Cristalino: The Conversation Starter

Then there's the bottle that is likely to generate the most questions.

The Añejo Cristalino begins with an aged tequila that spends approximately 13 to 15 months in American oak barrels that previously held whiskey. After aging, it undergoes filtration that gives the finished tequila its remarkably clear appearance.

Look at it and you might assume you're drinking a Silver tequila. Taste it and you'll know immediately that you're not.

The aging process brings depth and barrel influence, while filtration removes the color associated with that time in oak. Redondel Diamante describes aromas of sweet, subtle wood and hazelnut, with a flavor profile combining woody and fruity notes with a touch of vanilla.

The result occupies an intriguing middle ground: visually delicate, but with considerably more depth than its appearance suggests. This is the bottle we'd reach for when tequila is the event.

Pour it into a proper sipping glass. Give it a few minutes. Take a small sip and let it move across the palate before deciding what you think. The hazelnut and vanilla characteristics make it particularly approachable, while the oak and fruit notes give it enough complexity to keep you coming back for another sip.

Our Take

Best for: Sipping, after-dinner pours and elegant cocktails where the tequila deserves to remain the star.

Look for: Hazelnut, oak, fruit, vanilla and a smooth, polished character.

Serve it: Neat or over a single large cube. For cocktails, keep the recipe restrained.

The Diamante Old Fashioned

When you have a tequila with this much personality, you don't need to do much to it.

Ingredients

2 oz. Redondel Diamante Añejo Cristalino
¼ oz. agave syrup
2 dashes orange bitters
1 dash aromatic bitters
Large ice cube
Orange peel, for garnish

Method

Add tequila, agave syrup and bitters to a mixing glass with ice. Stir until chilled and slightly diluted. Strain over a large cube in a rocks glass. Express an orange peel over the drink, run it around the rim and garnish.

The cocktail lands somewhere between a classic Old Fashioned and a tequila nightcap. The Cristalino's vanilla, oak and nutty characteristics give it enough structure to stand up to the bitters without disappearing behind them.

ABV: 40.0% (80 proof)

Suggested retail price: $74.99

Drink The Bottles score: 96/100

Three Bottles, Three Personalities

Tasting the Redondel Diamante lineup together is a useful reminder that "tequila" isn't really a single flavor profile. The Silver is bright and fresh. The Reposado brings in oak, vanilla and warmth. The Añejo Cristalino takes that barrel influence further, then presents it in an entirely different visual package.

And that's perhaps the most interesting thing about the lineup. You don't necessarily have to choose a favorite. There is a place for all three.

If you're stocking a home bar, Silver is the natural workhorse. It's the bottle you'll reach for when friends arrive and somebody requests a Margarita or when you're making a round of Palomas.

Reposado is the crossover bottle—the one that can move effortlessly between cocktails and sipping. It has enough oak and vanilla to appeal to whiskey drinkers while retaining the character tequila lovers expect.

And the Añejo Cristalino is the bottle we'd save for a slower evening. It's the conversation starter, the after-dinner pour, the tequila you bring out when you want to give the spirit a little more attention.

Which Redondel Diamante Should You Try First?

New to tequila? Start with the Silver. It's straightforward, fresh and versatile.

Already enjoy tequila or whiskey? Go for the Reposado. The American oak and whiskey-barrel influence make it especially interesting for anyone who appreciates barrel-aged spirits.

Looking for something a little different? Try the Añejo Cristalino. Its crystal-clear appearance doesn't tell the whole story, and that's part of the fun.

Building a home bar? Honestly, keep all three. They're different enough that each earns its place.

Beyond the Bottle

What we like about Redondel Diamante is that the three expressions give tequila drinkers an opportunity to experience the spirit along a kind of progression.

Start with the agave. Add time. Then see what happens when that time is spent in oak—and, in the case of the Cristalino, when the finished spirit is filtered back to a crystal-clear appearance.

It's a reminder that tequila doesn't have to fit into one category of experience. It can be casual or contemplative. Bright or rich. A cocktail ingredient or the centerpiece of the evening. And sometimes, the best way to appreciate those differences is to put three glasses on the table and taste them side by side.

Silver. Reposado. Añejo Cristalino. Three expressions. Three very distinct personalities. One very good reason to pour another round. Find the bottles here!

Jack Daniel’s Debuts Tennessee Blackberry Canned Cocktail

2026-09-14T10:56:01.120-04:00

Jack Daniel’s Debuts Tennessee Blackberry mixed with Lemonade as a New Canned Cocktail

The 100-calorie ready-to-drink cocktail brings together the bold taste of Jack Daniel’s Tennessee Blackberry mixed with refreshing lemonade in a convenient four-pack

Lynchburg, Tennessee (September 14, 2026) – Jack Daniel’s is bringing a fan-favorite to the ready-to-drink (RTD) category for the first time with Jack Daniel’s Tennessee Blackberry mixed with Lemonade. Inspired by last summer’s popular mix of Jack Daniel’s Tennessee Blackberry and lemonade, the new cocktail delivers the serve consumers love in the brand’s first sleek white RTD can, at just 100 calories.

“When we launched Jack Daniel’s Tennessee Blackberry last summer, fans quickly fell in love with its signature cocktail of Tennessee Blackberry and refreshing lemonade,” said Mary Beth O’Mara, Jack Daniel’s RTD Brand Director. “After seeing the response, we knew it was the cocktail that earned its can, and we’re excited to bring it to our friends in a format that makes it even easier to enjoy.”

At 4.8% alcohol by volume (ABV) and just 100 calories, Jack Daniel’s Tennessee Blackberry mixed with Lemonade offers a light, fruit-forward option for those looking for an easy-to-enjoy Whiskey RTD. Each 355 mL can combines the bold taste of Jack Daniel’s Tennessee Blackberry with the bright, refreshing taste of lemonade.

Jack Daniel’s Tennessee Blackberry mixed with Lemonade will be available nationwide beginning September 2026 in a four-pack of 355 mL cans at a suggested retail price of $11.99. As Jack Daniel’s first RTD featuring Tennessee Blackberry, the new offering reflects the brand’s commitment to listening to what consumers love while continuing to expand its growing RTD portfolio.

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Tennessee Blackberry, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select and Jack Daniel’s & Coca-Cola. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand. Visit www.jackdaniels.com for more information.

Please Drink Responsibly.

James MacPhail To Release Inaugural Vintage of MacPhail Family Wines Under Reclaimed Namesake Label

2026-09-01T14:33:32.801-04:00

Acclaimed California winemaker returns to Toulouse Vineyard with a limited

inaugural Pinot Noir available now by allocation

HEALDSBURG, Calif. (September 1, 2026) – After more than thirty harvests crafting acclaimed Pinot Noir and Chardonnay across California's leading coastal wine regions, winemaker James MacPhail is once again making wines under his own family name with the debut of MacPhail Family Wines.

The inaugural release begins with Toulouse Vineyard in Anderson Valley – the first Pinot Noir vineyard James worked with when he launched MacPhail Family Wines in 2002 and the site that helped shape his career. Only 150 cases of the 2024 Toulouse Vineyard Anderson Valley Pinot Noir were produced. Priced at $70 per bottle, the wine is available by allocation now, with wine shipping beginning on October 6.

James reacquired the MacPhail Family Wines brand in 2024 with the goal of returning it to its original roots. Beginning again with Toulouse Vineyard reconnects the winery with the place where its story first began.

Few vineyards have shaped MacPhail's career more than Toulouse Vineyard. Nestled in the heart of Anderson Valley just 12 miles from the Pacific Ocean, Toulouse was where James first fell in love with the region and began refining the style of Pinot Noir that would define much of his career.

"This isn't about looking back," said James MacPhail. "It's about taking everything I've learned over the past thirty harvests and applying it to wines that carry my family's name. Returning to Toulouse felt like the right place to begin because it's where so much of my journey started."

Over the course of his career, MacPhail has earned a reputation as one of California's most respected Pinot Noir and Chardonnay producers, working with many of the state's most celebrated vineyards and helping shape the identity of Anderson Valley, Sonoma Coast and other premier coastal appellations.

MacPhail Family Wines gives James the opportunity to make wines under his own family name, with the freedom to focus on a small number of vineyard sites that continue to challenge and inspire him rather than building a broad portfolio. With the relaunch of MacPhail Family Wines, the label was updated slightly by designer Sharon Parham of Parham Design, signaling new chapter but some continuity.

Future releases will include vineyard-designated wines such as a 2025 Rochioli Allen Russian River Valley Chardonnay and a 2025 Boars' View Fort Ross-Seaview Pinot Noir, reflecting James's continued focus on distinctive coastal vineyard sites. The wines will be offered exclusively through MacPhail Family Wines.

For more information or to acquire the wine, visit www.macphailwines.com.

About MacPhail Family Wines

MacPhail Family Wines is the personal winery of acclaimed California winemaker James MacPhail. After more than thirty harvests crafting Pinot Noir and Chardonnay from some of California's most celebrated vineyards, James brought back MacPhail Family Wines to produce small-lot wines under his own family name. Produced in limited quantities from exceptional coastal vineyards, the wines reflect the experience of a lifetime in California wine and James's continued passion for discovering remarkable vineyard sites. www.macphailwines.com

Paloma Vineyard: Where Mountain, Family and Patience Make the Wine

2026-09-01T13:39:58.681-04:00

There are wineries in Napa Valley that have become destinations in their own right, with grand entrances, impressive tasting rooms and carefully constructed hospitality programs designed to introduce visitors to the Napa experience. Then there are wineries where the vineyard remains the center of the story, where the landscape, the farming and the people who have cared for the property for decades are inseparable from what ultimately appears in the bottle.

Paloma Vineyard belongs firmly in the second category.

High on Spring Mountain, overlooking Napa Valley, Paloma is a small, family-owned estate whose history is rooted in farming, patience and a remarkable commitment to a single piece of land. The Richards family purchased the property in 1983, long before Paloma became known nationally for its wines, and spent years developing what was then a rugged piece of mountain terrain into a vineyard capable of producing wines of extraordinary character.

That work eventually paid off in a very big way. Paloma's 2001 Merlot was named Wine Spectator's 2003 Wine of the Year, selected from more than 15,000 wines reviewed by the publication. The achievement was particularly significant because Paloma was, and remains, a relatively small family operation. The 2002 and 2006 Merlots later earned places on Wine Spectator's prestigious Top 100 list, establishing Paloma as one of Napa Valley's most respected producers of mountain-grown Merlot.

More than two decades later, the winery continues to produce wines that receive serious critical attention. The 2021 Merlot earned 94 points from Wine Spectator and 93 points from Wine Advocate, while the 2021 Cabernet Sauvignon received 93 points from both publications. The 2021 Merlot also earned Double Gold and Best in Class honors at the New York International Wine Competition.

Those accolades tell an important part of the Paloma story, but they don't tell the whole story. To understand why the wines are so compelling, it is necessary to start where Paloma itself began: with the vineyard.

A Family's Bet on Spring Mountain

When Jim and Barbara Richards purchased approximately 17 acres on Spring Mountain in 1983, they were acquiring a piece of land that required considerable work before it could become a productive vineyard. The property was rugged and steep, and transforming it into a viable agricultural operation meant clearing the land, developing terraces and carefully determining where vines could be planted.

The Richards family ultimately planted approximately 15 acres with Merlot, Cabernet Sauvignon and Syrah, with Merlot becoming the variety that would eventually define the estate.

That decision was influenced in part by the family's admiration for Napa Valley Merlot, particularly the celebrated Three Palms Vineyard Merlot produced by Duckhorn Vineyards. Rather than simply purchasing grapes and establishing a winery, however, Jim and Barbara approached the project from the perspective of farmers. They spent years cultivating the vineyard and initially sold their fruit to other Napa Valley producers while continuing to develop the property.

Paloma's first commercial wine, the 1994 Merlot, was released in 1996 after producing just 575 cases. A commercial Syrah followed in 1998, and the estate winery was completed in 2000.

That timeline says something important about Paloma. The winery wasn't created first and then supplied with a vineyard. The vineyard came first, and the winery developed around it.

That philosophy remains central to the estate today. Paloma produces wines exclusively from grapes grown on its own property, allowing the family to maintain control over everything from vineyard practices through harvest and winemaking.

For a winery this small, that kind of control is significant. It allows Paloma to make decisions based on what each section of the vineyard is doing rather than trying to make fruit from numerous outside sources conform to a predetermined style.

Life Above the Fog

The Paloma vineyard sits at approximately 2,015 to 2,235 feet in elevation, placing it well above the morning fog that frequently settles across the Napa Valley floor. That elevation creates a growing environment that is considerably different from the warmer vineyards below.

Paloma's primary northeast exposure provides the vines with morning sunlight while helping protect them from the most intense afternoon heat. During the summer, temperatures at the top of Spring Mountain can be approximately 5 to 10 degrees cooler during the day than on the valley floor, while nighttime temperatures can be 5 to 10 degrees warmer.

Those differences may sound relatively modest, but they can have a meaningful impact on how grapes develop. A slower, more measured ripening period can allow fruit to build concentration and flavor while retaining the acidity and structural components necessary to produce balanced wines.

The vineyard's soils add another layer of complexity. Paloma's property contains volcanic and sedimentary soils with strong drainage characteristics, and the estate identifies four distinct soil types across the vineyard. Combined with the steep terraces, varying exposures and elevation, those differences create numerous small growing environments within a relatively compact property.

The vineyard therefore isn't treated as one homogeneous block. Different sections are harvested when they reach their ideal ripeness, and the fruit is fermented separately once it reaches the winery. That approach gives the winemaking team an opportunity to preserve the individual characteristics of the vineyard before determining how those components should ultimately come together.

It is a labor-intensive way to make wine, but it is also consistent with Paloma's long-standing philosophy: the mountain should determine the character of the wine, rather than the other way around.

Farming Comes First

Barbara Richards has long emphasized the importance of farming, arguing that great wine begins in the vineyard. At Paloma, that idea is reflected in the way the property has been managed for more than four decades.

The estate continues to rely heavily on hands-on vineyard work and has increasingly incorporated regenerative farming practices designed to improve soil health and maintain the long-term vitality of the property. Paloma is also working toward becoming a net-zero operation by 2030 and has plans to expand its solar capacity to provide approximately 90% of the winery's energy needs while reducing its reliance on fossil fuels.

The family's approach to harvesting is equally deliberate. Because individual portions of the vineyard reach maturity at different times, the grapes are hand-harvested in multiple passes. Once the fruit reaches the winery, individual vineyard sections are fermented separately.

That attention to detail extends into the cellar. Paloma has traditionally used approximately one-third new French oak, with the remainder of the wines aging in neutral French oak. The wines spend roughly 18 months in barrel before bottling, followed by additional time in bottle before release.

The result is a style in which oak plays a supporting role rather than dominating the wine. The fruit, acidity and tannins remain at the forefront, while the barrel aging provides additional texture and complexity.

For Cabernet Sauvignon and Merlot, both varieties known for their ability to benefit from extended aging, that patience can be particularly rewarding.

The Merlot That Put Paloma on the Map

It is impossible to tell the story of Paloma Vineyard without returning to Merlot.

Today, Merlot sometimes occupies an awkward position in the Napa Valley hierarchy, living in the enormous shadow cast by Cabernet Sauvignon. Paloma, however, has spent decades demonstrating just how compelling the variety can be when it is planted in the right place and treated with the same seriousness typically afforded to Cabernet. The 2001 Paloma Merlot provided the defining proof.

In 2003, Wine Spectator named the wine its Wine of the Year, placing a small family-produced mountain Merlot above thousands of wines from producers around the world. The recognition dramatically increased Paloma's visibility, but it also validated something the Richards family had believed since planting the vineyard: Spring Mountain could produce Merlot with remarkable depth, structure and longevity.

The recognition wasn't a one-time event. The 2002 Merlot appeared at No. 56 on Wine Spectator's 2004 Top 100 list, while the 2006 vintage reached No. 65 in 2009.

The family's commitment to the vineyard has also continued into the next generation. Sheldon Richards joined his parents in the business in 2003 and eventually assumed responsibility for both farming and winemaking. The third generation is now becoming involved as well, with Caston Richards joining the operation in 2021.

That continuity is one of the most appealing aspects of Paloma. The estate hasn't been repeatedly reinvented to chase whatever happens to be fashionable in Napa Valley. Instead, the family has continued refining its understanding of the same mountain, the same vineyard and the same varieties.

A Difficult Chapter and a New Beginning

The history of any Napa Valley vineyard is inevitably shaped by the challenges that come with farming in California, and Paloma's story is no exception.

The 2020 growing season brought the devastating Glass Fire and surrounding wildfires to Napa Valley. Although the Paloma property survived, the potential impact of smoke exposure meant that the winery ultimately lost its entire 2020 vintage.

That makes the 2021 wines particularly meaningful.

Following the loss of an entire harvest, the vineyard returned to production in 2021. The growing season began with a cooler spring before moving into a warmer summer and fall, providing the vines with generally favorable conditions for ripening.

The resulting wines represent more than another vintage in the cellar. They mark the continuation of a vineyard that has already experienced four decades of change, challenges and evolution.

There is something fitting about that resilience. A vineyard on the side of a mountain is never a static thing. It is constantly responding to weather, soil, farming decisions and time. Paloma's wines reflect that same sense of continuity.

2021 Paloma Vineyard Cabernet Sauvignon

Spring Mountain District, Napa Valley

100% Cabernet Sauvignon | 14.8% ABV | $84 SRP

Approximately 343 cases produced | 33% new French oak
Drink The Bottles: 94+ Points

The 2021 Paloma Cabernet Sauvignon immediately demonstrates why mountain-grown Cabernet can be so compelling. Rather than relying solely on weight or extraction, the wine combines concentration with structure and freshness, producing a Cabernet that feels powerful without becoming cumbersome.

In the glass, the wine shows a deep ruby color with an intensely dark core. The aromatics are equally concentrated, opening with black cherry, cassis and dark plum before revealing layers of cedar, dried herbs, graphite and subtle violet. There is a savory quality beneath the fruit that becomes more apparent with time in the glass, giving the wine considerably more dimension than simple ripe-fruit character would provide.

On the palate, the wine is full-bodied and richly textured, with flavors of blackcurrant, blackberry and dark cherry joined by cocoa, graphite and hints of dried herbs. The fruit is ripe and generous, but the wine maintains enough acidity to remain energetic rather than heavy.

The tannins provide a firm framework without becoming abrasive. They build gradually through the mid-palate and carry the wine toward a long finish, where dark fruit gives way to cocoa, cedar, savory herbs and a lingering mineral character.

The oak is noticeable but well integrated. Rather than presenting itself as a dominant flavor, it contributes subtle spice, texture and additional layers around the fruit.

With additional time in the glass, the Cabernet becomes increasingly expressive. The initial dark-fruit profile gives way to more nuanced notes of cedar, dark chocolate, dried herbs and earth, suggesting that the wine has considerably more development ahead of it.

This is a Cabernet that should reward cellaring, but it is not inaccessible today. With food, particularly a beautifully prepared steak, braised beef or roasted mushrooms, its combination of fruit and structure makes it immediately enjoyable.

At $84, it occupies the premium end of the Cabernet category, but its small production, estate-grown fruit, Spring Mountain pedigree and established history make the price understandable. This is not simply another Napa Cabernet wearing a mountain designation on the label. It is the product of a specific vineyard that has been farmed by the same family for more than four decades.

2021 Paloma Vineyard Merlot

Spring Mountain District, Napa Valley

85% Merlot / 15% Cabernet Sauvignon | 14.8% ABV | $72 SRP

Approximately 1,700 cases produced | 33% new French oak
Drink The Bottles: 95 Points

If the Cabernet demonstrates the structural side of Paloma, the 2021 Merlot explains why this particular variety has been at the center of the estate's identity for so long.

This is emphatically not a lightweight or overly simple interpretation of Merlot. The wine has the generous fruit and supple texture associated with the variety, but beneath those qualities is considerable structure and depth.

The aromatics begin with black plum, blackberry and dark cherry, followed by cocoa, violet, baking spice and a subtle earthy character. As the wine opens, the fruit becomes increasingly expressive, but it never loses the savory complexity that gives the wine its sense of place.

On the palate, the wine is rich and beautifully textured. Ripe black cherry and plum dominate initially, with blueberry, dark chocolate and espresso emerging through the mid-palate. The 15% Cabernet Sauvignon component provides additional structure and definition, while the Merlot remains firmly in control of the wine's personality.

The tannins are particularly impressive. They are polished and fine-grained, providing enough grip to give the wine longevity without making it feel austere. There is a seamless quality to the wine as it moves from its initial fruit character through the mid-palate and into the finish.

And the finish is where the wine really distinguishes itself. Dark fruit, cocoa, espresso and subtle spice remain on the palate long after the wine has been swallowed, with a savory dryness that invites another sip rather than leaving the impression of sweetness.

This is a wine that should appeal to both dedicated Merlot drinkers and Cabernet fans looking for something with similar seriousness but a slightly more generous texture.

The outside recognition reinforces that impression. The 2021 Paloma Merlot earned 94 points from Wine Spectator and 93 from Wine Advocate, while also receiving Double Gold and Best in Class honors at the New York International Wine Competition.

We are even more enthusiastic. At 95 points, the 2021 Paloma Merlot is our favorite of the two wines. But don't take that the wrong way - they are both winners!

The price also makes it particularly interesting. At $72, it is certainly not an inexpensive bottle of wine, but for a limited-production, estate-grown Merlot from a historic Spring Mountain vineyard, it represents a compelling value within the premium Napa category.

More importantly, it is a wine with identity. It tastes like something made by people who understand their vineyard and aren't interested in forcing it into somebody else's idea of what Napa Valley wine should be.

Two Wines, One Mountain

Tasting the 2021 Cabernet Sauvignon and Merlot together offers an excellent demonstration of how differently two Bordeaux varieties can interpret the same piece of land.

The Cabernet is the more structured and linear of the two, emphasizing dark fruit, savory complexity, acidity and tannin. It has the architecture of a wine built for the cellar and should become increasingly nuanced with age.

The Merlot is more immediately generous, with a plushness that makes it approachable from the first sip. Yet that softness is balanced by enough acidity and tannin to keep the wine serious. The Cabernet in the blend contributes additional structure without overwhelming the Merlot's character.

What connects the two wines is more important than what separates them. Both demonstrate concentration without excessive weight, carefully integrated oak, vibrant acidity and a level of tannic structure that should allow them to develop beautifully over time.

They also demonstrate why vineyard elevation matters. The wines have plenty of ripe fruit, but neither comes across as overly sweet, heavy or alcoholic. At 14.8% ABV, both maintain a sense of balance that allows the fruit and structure to remain the focus.

Why Paloma Vineyard Matters

There are countless wineries producing excellent Cabernet Sauvignon and Merlot in Napa Valley. What makes Paloma distinctive is the combination of place, history and continuity.

The vineyard sits more than 2,000 feet above the valley floor, contains multiple soil types and is farmed in small sections according to the individual needs of the vines. The fruit is estate-grown, harvested by hand and fermented in individual lots before the wines are assembled and aged.

Just as importantly, the family remains involved. The Richards family's connection to the property stretches back to 1983, and the next generation is now taking an increasingly active role. That kind of continuity is becoming increasingly meaningful in a wine region where ownership and winemaking teams can change frequently.

Paloma also represents an interesting counterpoint to the perception that Napa's finest wines must come from large, famous estates. The winery's reputation was built on relatively small quantities of mountain-grown Merlot, and its most significant early achievement came when the 2001 vintage was named the world's top wine by Wine Spectator.

More than 20 years later, the estate is still producing wines that command attention.

The 2021 vintage is especially meaningful because it followed the loss of the entire 2020 harvest. The vineyard survived a difficult period and returned with two wines that demonstrate the same qualities that have defined Paloma for decades: concentration, balance, structure and a clear sense of place.

There is also a forward-looking element to the story. Paloma's work with regenerative farming and its goal of reaching net-zero operations demonstrate that a vineyard can respect its history while still thinking about its future.

Ultimately, that may be the most compelling thing about Paloma Vineyard. The Richards family has spent more than four decades learning what this mountain can produce, and they have resisted the temptation to make the wines into something they are not.

Instead, the goal has remained remarkably consistent: farm the vineyard carefully, harvest the fruit at the right moment and give the wine enough time to become itself.

The Bottom Line

Paloma Vineyard is a reminder that some of Napa Valley's most interesting wine stories aren't necessarily found in its largest or most famous estates. Sometimes they are found on a mountainside, where a family has spent decades caring for a relatively small vineyard and allowing the character of that place to shape the wine.

The 2021 Cabernet Sauvignon is an impressive expression of Spring Mountain Cabernet, combining concentrated black fruit with savory complexity, polished tannins, integrated oak and the structure necessary for significant aging. At 94+ points, it is a wine we would gladly open now with a substantial meal, while also having no hesitation about laying a bottle down for several years.

The 2021 Merlot, however, is the standout for us. At 95 points, it offers a beautiful combination of ripe dark fruit, depth, texture and structure, all while maintaining the balance that keeps a powerful wine from becoming heavy. It is also a fitting continuation of the variety that established Paloma's reputation more than two decades ago.

The 2001 Merlot may have earned Wine Spectator's ultimate accolade, but Paloma doesn't need to recreate that moment to remain relevant. The 2021 vintage demonstrates why the winery earned that recognition in the first place and why, more than 40 years after the Richards family first began transforming this mountain property into a vineyard, Paloma remains one of Napa Valley's more compelling family wine stories.

For those who appreciate wines with history, personality and a genuine connection to place, Paloma Vineyard deserves a place on the radar. Cheers!

Jack Daniel's Debuts American Single Malt Whiskey Nationwide

2026-08-25T12:35:55.902-04:00

Jack Daniel’s Debuts American Single Malt Whiskey Nationwide in Limited Annual Release

Jack Daniel’s expands availability of 100% malted barley expression across the U.S.

Lynchburg, Tenn. (Aug. 25, 2026) – The Jack Daniel Distillery today announced the nationwide U.S. release of Jack Daniel’s American Single Malt Whiskey. Previously available exclusively in select duty-free retail locations across the globe, this limited expression arrives as American Single Malt is recognized as the first new official whiskey category by the Alcohol and Tobacco Tax and Trade Bureau (TTB) in over 50 years.

The expression features a 100% malted barley mash bill that is ground, fermented, and distilled in Lynchburg, Tennessee. The whiskey is charcoal mellowed through sugar maple charcoal, aged in new, charred American oak barrels, and finished in Oloroso Sherry casks.

“At Jack Daniel's, we strive to be at the forefront of creativity and experimentalism when it comes to crafting great whiskey, and helping lead the way as American Single Malt becomes an officially recognized whiskey category is an incredible milestone for the distillery,” said Jack Daniel’s Master Distiller Chris Fletcher. “We’ve seen a fantastic response from international travelers in recent years, and we’re now thrilled to bring this special whiskey to friends across the country.”

Jack Daniel’s American Single Malt is rich and complex with aromas of soft oak, fruit and cocoa and notes of dark chocolate-covered nuts and berries with a subtle, sweet Oloroso Sherry finish. Jack Daniel’s American Single Malt is offered in a 1-liter size packaging at 90 proof for a suggested retail price of $74.99 and is available now across the country for a limited time and in limited quantities beginning this fall.

For more information, visit www.jackdaniels.com.

We had the opportunity to taste this expression from a sample provided. The Oloroso Sherry Cask finish is a smart touch to a beautiful whiskey. Saddle brown with lifting aromas of ripe and rich red fruit, chocolate covered cherries and barn wood. Spanish peanuts, semi-sweet chocolate chips, cherry cobbler and hints of leather on the palate. This bottle finished a little hotter than the proof point, but every sip was thoroughly enjoyable!

ABV: 45.0% (90 proof)

Distillery: Jack Daniel Distillery

Suggested retail price: $74.99

Drink The Bottles score: 92/100

Bardstown Bourbon Company 2026 Limited Fall Releases

2026-08-18T07:00:00.000-04:00

Bardstown Bourbon Company Reveals 2026 Annual Releases:

2026 Discover & Lochs of Jura Barrel Finish

Bardstown, KY (August 18, 2026) - Bardstown Bourbon Company continues its pursuit of pushing the boundaries of bourbon with two limited fall releases that explore whiskey innovation in entirely different ways. Lochs of Jura Barrel Finish Whiskey demonstrates how extraordinary casks can shape whiskey in unexpected ways while 2026 Discovery showcases the art of blending through exceptional combination of mature Kentucky bourbons.

For the first time, Bardstown Bourbon Company's annual releases also feature original commissioned artwork inspired directly by the whiskey itself. Louisville artiest Margaret Archambault created each pieces after experiencing the liquid, translating aroma, flavor, and texture into visual art that now appears on the bottles and packaging. The new package design also marks an evolution for these two award-winning stories. The Finishing Series expands on the brand's sought-after limited-edition collaborations while Discovery moves from numbered to annual releases.

"These releases started from two different questions," said Dan Callaway, Master Blender, Lofted Spirits. "Discovery asked how far we could take an already exceptional blend. Lochs of Jura asked what unique character these remarkable casks could contribute over time. Both led us somewhere unexpected, and that's where the exciting whiskey discoveries happen."

Lochs of Jura Barrel Finish began with a bespoke blend of straight bourbon and rye before spending an additional 32 months in ex-bourbon and ex-sherry casks sourced from Scotland's remote Isle of Jura. Previously used to mature single malt Scotch whisky, the casks contribute layers of ripe fruit, soft malt, subtle smoke, and maritime character while preserving the whiskey's rich bourbon foundation.

"At Bardstown Bourbon, we are relentless in pursuit of flavor and no whiskey typifies this like the Isle of Jura," said Callaway. "With just 238 residents, Jura is not just remote - its location offers a unique fingerprint of flavor singular to these barrels."

For 32 months the team worked around the 59-gallon sherry casks, too large to be stored in the ricks and instead placed in aisles of the warehouse. The resulting fruit character was worthy of the minor inconvenience.

Recently awarded 99 points at the 2026 International Wine & Spirit Competition, the highest score given in this year's North American judging, Lochs of Jura Barrel Finish stands among the most acclaimed releases in Bardstown Bourbon Company's history. Presented at 104 proof, it offers a singular whiskey journey from a remote Scottish island to the Bourbon Capital of the World.

Inspired by the flavor profiles, aromas, and personalities of the two whiskeys, Archambault's original paintings offer a visual interpretation of each release, transforming the sensory experience of tasting into a new artistic medium.

Technical data:

Blend Origin Age Mashbill

49% IN 11 yr Corn 75%, Rye 21%, Wheat 0%, Malted Barley 4%

30% IN 10 yr Corn 0%, Rye 95%, Wheat 0%, Malted Barley 5%

21% KY 12 yr Corn 75%, Rye 13%, Wheat 0%, Malted Barley 12%

Bardstown Bourbon 2026 Discovery is the latest release from the company's acclaimed Discovery Series. It is an exceptional blend of 7, 10, and 11 year-old bourbons, showcasing the balance and complexity that have become hallmarks of the series. These high-floor barrels were selected for their balance of fruit and oak, making them perfect to take on the extra structure and sugar of double-barreling. A four month finishing period in custom-made Garryana oak barrels adds subtle layers of spice and structure, complementing rather than overshadowing the mature Kentucky whiskey at its core.

This year's Discovery is the second Bardstown Bourbon release to explore this prized oak following the highly limited Distillery Reserve Cascadia released earlier this year. Also knows as Oregon White Oak, Garryana is native to the Pacific Northwest and grows most comfortably in the lush Willamette Valley. Prized for its strength and scarcity, its dense grain slows oxidation and evaporation and lends flavors like clove and nutmeg.

Presented at 112.8 proof, 2026 Discovery opens with layers of toasted oak, burnt sugar, and baked apple cobbler. Dried cherry and cinnamon bark emerge across the palate, leading to a long, warming finish accented by the distinctive influence of Garryana oak.

Technical data:

Blend Origin Age Mashbill

55% IN 10 yr Corn 75%, Rye 21%, Wheat 0%, Malted Barley 4%

25% KY 11 yr Corn 74%, Rye 18%, Wheat 0%, Malted Barley 8%

20% KY 7 yr Corn 74%, Rye 16%, Wheat 0%, Malted Barley 10%

Both 2026 Discovery and Lochs of Jura Barrel Finish will be available nationwide in limited quantities beginning August 21, 2026, and offered at a suggested retail price of $139.99 for each 750mL bottle.

National Rum Day 2026: 7 Bottles Worth Exploring

2026-08-16T09:00:00.000-04:00

National Rum Day: A Journey Through the History, Styles & Flavors of Rum

August 16 is National Rum Day. And while we certainly don't need much of an excuse to pour a glass, rum might be one of the most interesting spirits to actually have an excuse for.

Rum can be light and crisp, dark and brooding, funky and earthy, sweet and spiced, grassy and vegetal, or rich and contemplative after years in a barrel. It can be the backbone of a Daiquiri, the soul of a Mai Tai, the tropical star of a Piña Colada, or something you pour into a Glencairn and contemplate for a while. It can even spend some time in a rum barrel and make a whiskey more interesting.

That's exactly what we found when we gathered a collection of bottles specifically for National Rum Day. Our tasting lineup included traditional rums, spiced rums, aged rums, a non-alcoholic rum alternative—and even a Kentucky rye whiskey that spent time in Caribbean rum barrels.

So before we get to the bottles, let's talk about rum.

A Little Rum History

The history of rum is inseparable from the history of sugar. Sugarcane originated in Southeast Asia and eventually traveled westward, but European colonization brought sugarcane cultivation to the Caribbean and other parts of the Americas beginning in the late 15th and early 16th centuries. By the 17th and 18th centuries, Caribbean sugar plantations had become enormous economic enterprises.

And sugar production created something else. Molasses. Rather than letting this thick, sweet byproduct go to waste, producers discovered that it could be fermented and distilled into a potent spirit. Rum was born.

The exact origin of the word "rum" remains debated, and the earliest forms of the spirit weren't necessarily anything like the polished bottles we enjoy today. Early rum had a rough reputation and was sometimes referred to by names such as "kill-devil." The spirit improved dramatically as producers learned more about fermentation, distillation, blending and aging.

Rum quickly became an important part of the economies of the Caribbean and colonial America. It was traded throughout the Atlantic world and became an important part of colonial life, including the infamous triangular trade. And that history deserves an honest acknowledgment.

The sugar and rum industries were built in large part through the forced labor of enslaved Africans. The enormous wealth generated by sugar plantations came at an enormous human cost. Rum's history is therefore both a story of craftsmanship and cultural exchange and a reminder of the brutal economic systems that shaped the early Atlantic world.

Rum also became deeply intertwined with American history. Molasses, sugar and rum were so economically important that British taxation of those products contributed to the growing tensions between the American colonies and Britain before the American Revolution.

So when we raise a glass of rum today, we're drinking something with a history that reaches much deeper than a tropical cocktail.

What Exactly Is Rum?

At its simplest, rum is a distilled spirit made from sugarcane-derived material. That can mean molasses, a byproduct of sugar production, or fresh sugarcane juice. But rum is anything but "simple". Unlike whiskey, where the term "bourbon" or "rye" can tell you quite a bit about what you're drinking, the word "rum" covers an enormous range of spirits.

The raw material, fermentation, still, aging, blending and finishing process can all dramatically change the final product. That's why two bottles labeled "rum" can taste nothing alike and we discovered that among the bottles we are featuring for National Rum Day.

White Rum

White rum, sometimes called light or silver rum, is generally the cleanest-looking member of the family. But don't mistake clear color for a lack of character. A good white rum can bring sugarcane, citrus, tropical fruit, floral notes and subtle spice to the glass.

White rum is also one of the great cocktail workhorses. Think Daiquiri. Mojito. Piña Colada. Rum Punch. When you want the other ingredients to shine while still bringing the personality of rum to the drink, white rum is often the answer.

Gold & Aged Rum

Spend time in a barrel and rum starts taking on another personality. Oak can bring vanilla, caramel, baking spices, dried fruit, toasted nuts and darker flavors into the spirit. The longer and more deliberately a rum is aged, the more opportunity there is for the spirit and the barrel to influence each other.

But color isn't always a reliable indication of age. Some rums receive color or other adjustments, while naturally aged rums develop their appearance through barrel maturation. That's why it's worth looking beyond the color in the bottle.

Dark Rum

Dark rum generally brings a fuller, richer profile. Depending on how it's produced, it can show molasses, caramel, dark fruit, oak, coffee, chocolate and spice. Dark rum is fantastic in cocktails where you want the spirit to make a statement, but a well-made dark or aged rum can also be an excellent sipping spirit.

Spiced Rum

Here's where things get fun. Spiced rum takes the underlying character of rum and builds another layer on top of it with spices, botanicals or other natural flavoring ingredients. Common flavors include cinnamon, vanilla, allspice, clove, nutmeg and citrus.

And good spiced rum shouldn't simply taste like someone dumped a bottle of cinnamon into a glass. The best examples use the spices to complement the rum underneath them.

Rhum Agricole

One of the most distinctive rum styles comes from the French Caribbean. Rather than using molasses, rhum agricole is made from freshly pressed sugarcane juice. That changes the character dramatically.

Instead of the heavier molasses-driven flavors we might associate with traditional rum, cane-juice rum can be bright, grassy, earthy, vegetal, citrusy and sometimes wonderfully funky. It's one of the best examples of how dramatically the raw material can shape a spirit.

Overproof & Navy Strength

And then there are the rums that aren't interested in being subtle. Overproof rum is bottled at significantly higher strength than standard rum, while navy-strength rum traditionally refers to spirits bottled at 50% ABV or higher. These are often used in cocktails where a little extra intensity is desirable.

In other words, rum can be delicate. Or it can hit you over the head. Sometimes both are appropriate. Now that we've covered a history lesson with Rum 101, we're jumping into some fascinating bottles that we had the opportunity to taste for National Rum Day. Here's what we found.

Seacrets Distilling Spiced Rum

Born in Ocean City, Maryland, Seacrets Spiced Rum is a great example of how a local destination can turn a signature flavor into a bottled spirit.

This is Seacrets' flagship spirit, built from spiced and barrel-aged rums and flavored with five all-natural spices: cinnamon, allspice, nutmeg, clove and crystallized ginger. The finished rum is also blended with aged rum, blackstrap molasses and Madagascar vanilla. At 70 proof, it's designed to be approachable while still bringing plenty of flavor.

Burnished gold, chestnut and a clean copper rim in the glass. Rich vanilla arrives first, followed by cinnamon and familiar and expected baking spices. There's a subtle molasses sorghum underneath it all, with a little ginger providing lift.

The palate is pleasantly round and warming. Vanilla and brown sugar lead into cinnamon, nutmeg and allspice, while the ginger keeps the sweetness from becoming too heavy. The blackstrap molasses character shows up toward the middle and gives the rum a darker, more substantial side.

This is a fun, approachable spiced rum that doesn't require much work to enjoy. It's easy to picture this over ice, but it also has plenty of personality for a rum-forward cocktail. And there's something fitting about a rum born at one of Maryland's most recognizable beach destinations. This is vacation-in-a-glass territory.

ABV: 35.0% (70 proof)

Distillery: Seacrets Distilling Co.

Suggested retail price: $24.99

Drink The Bottles score: 88/100

Oxbow False River Spiced Rum

Moving from the Atlantic coast to Louisiana, Oxbow False River Spiced Rum brings another strong sense of place to the tasting. Oxbow makes its rum from sugarcane grown along the banks of False River in Pointe Coupée Parish. The 88-proof spiced rum is combined with a proprietary blend of natural botanicals, including hints of orange and vanilla.

A rich golden-amber color with a warm copper edge. Orange peel, vanilla and sweet cane are immediately noticeable, followed by soft baking spice and frankly, grandma's spice cabinet.

The first impression is warm and slightly sweet, with vanilla and orange zest leading into cinnamon-like spice and a touch of caramelized sugar. There's a pleasant underlying cane character that keeps the rum from tasting like nothing more than a flavored spirit.

We like the balance here. The orange adds brightness while the vanilla and spice give it enough weight to work beautifully in a cocktail. It's also an interesting reminder that "spiced rum" doesn't have to mean one universal flavor profile. The place where the sugarcane is grown can be part of the story too.

If you're looking for an adventurous cocktail that features this rum, look no further than the False River Canekiller! Full disclosure: We are terrible mixologists ourselves, but we are learning. We haven't tried this yet, but it's on our radar!

2 oz False River Spiced Rum
4 oz Pineapple Juice
1 oz Fresh Orange Juice
1 oz Cream of Coconut
Garnish: Orange Slice & Freshly Grated Nutmeg

Directions: Add pineapple juice, rum, orange juice, and cream of coconut to a shaker full of ice. Shake until cold, about 15 to 30 seconds. Pour into a glass filled with ice and grate nutmeg over the top. Garnish with orange slice.

ABV: 44.0% (88 proof)

Distillery: Oxbow Rum Distillery

Suggested retail price: $32.99

Drink The Bottles score: 90/100

Oxbow Small Batch White Rum

This might be the bottle that surprises people who think white rum is supposed to be neutral. Oxbow's Small Batch White Rum is made from 100% high-grade sugarcane molasses and is unaged, unfiltered and pot distilled in small batches. It's bottled at 90 proof.

It is crystal clear and bright. The fresh sugarcane comes through immediately, accompanied by light tropical fruit and a subtle earthy note. This is not a shy white rum and it really surprises those (like us) who tend to turn our noses up at white rum because we assume it is borning.

But there's a pleasant combination of cane sweetness, tropical fruit and a subtle smoky quality. The texture is fuller than we might expect from a clear spirit, with a little pepper and earthy character appearing toward the finish. This is the kind of white rum that makes us rethink the phrase "mixing rum."

Yes, it would be excellent in a Daiquiri or Mojito. But it has enough character to make sipping it neat an interesting experience too, if that's your jam. That's exactly what we want from a white rum: enough personality to be noticed without overpowering the cocktail.

The Oxbow Mule is a cocktail that anyone can make. Literally, anyone! Including us. And that's saying something!

2 oz Oxbow Estate Small Batch White Rum
1/2 oz Fresh Lime Juice
Ginger Beer
Garnish: Lime Wedge

Directions: Add all ingredients to a copper mule cup. Top with ginger beer and stir. Garnish with a lime wedge.

ABV: 45.0% (90 proof)

Distillery: Oxbow Rum Distillery

Suggested retail price: $34.99

Drink The Bottles score: 89/100

Oxbow Estate Barrel Aged Rum

If the White Rum shows us the cane and distillate, Oxbow's Barrel Aged Rum shows us what happens when the spirit spends time with oak. This rum is made from high-grade molasses and aged for more than two years in new American oak barrels. It is unfiltered and contains no artificial sweeteners or added color. It's a true expression of aged rum without any gimmicks.

Dark honeycomb color with a reddish-brown hue. Vanilla and toasted oak lead the way, followed by dark fruit and a hint of semi-sweet chocolate chips. The oak is immediately apparent, bringing vanilla, cocoa and caramelized sugar alongside darker fruit. There's a slight roasted quality that gives the rum a little more depth than its sweeter notes might suggest.

The texture is rich without becoming heavy. This is where rum starts entering whiskey territory. Not because it tastes like whiskey—it doesn't—but because the relationship between spirit and oak becomes much more obvious. We'd happily drink this neat or over a large cube (we tasted it neat), but it also has the structure to make a seriously interesting Rum Old Fashioned. This one is fantastic!

1.25 oz Oxbow Barrel Aged Straight Rum

1 oz Campari

1 oz Sweet Vermouth

Garnish: Orange twist

Fill shaker with ice. Add Oxbox Rum, Campari and Vermouth over ice. Mix well with a bar spoon. Pour mixutre into a well-chilled rocks glass. Express the oils of an orange twist over the glass and garnish the rim.

ABV: 47.5% (95 proof)

Distillery: Oxbow Rum Distillery

Suggested retail price: $49.99

Drink The Bottles score: 94/100

Ron del Barrilito Three Stars

Some bottles aren't simply spirits. They're history. Ron del Barrilito traces its roots to Hacienda Santa Ana in Bayamón, Puerto Rico, where Pedro Fernández established the formula that became Ron del Barrilito in 1880. The name itself comes from the little barrel—or "barrilito"—from which the rum was originally served. Ron del Barrilito is the oldest rum in Puerto Rico.

The Three Stars expression remains the brand's signature rum, using a blend of rums aged between 6 and 10 years in Oloroso sherry casks. A beautiful dark reddish amber, naturally developed through aging. We found layers of dried fruit, vanilla, toasted nuts and oak. There is also a subtle smoky character hiding underneath the sweeter aromas.

The palate is smooth and rounded, with dried fruit and caramelized sugar leading into vanilla, toasted almond and oak. The sweetness is balanced by a gentle woodiness, and the finish carries a soft smoky note that lingers nicely.

This is a sipping rum. While we could certainly imagine it in a cocktail, we think it deserves a few minutes in the glass first. It's a great example of how barrel aging can turn rum into something that deserves the same contemplative attention we often give bourbon, Scotch or aged brandy. And considering that the same basic production tradition has been carried forward since 1880, there's a lot of history in that glass.

ABV: 43.0% (86 proof)

Distillery: Ron del Barrilito

Suggested retail price: $43.99

Drink The Bottles score: 92/100

Fluère Spiced Cane

Not every National Rum Day celebration needs to include alcohol. Fluère Spiced Cane is a non-alcoholic rum alternative that approaches the category from a completely different direction. It's made around Dominican sugarcane and brings together chocolate and coffee aromas with earthy sweetness, tonka bean and warming spice.

Light golden-brown, honey-colored to the rim. Hot cocoa and coffee notes immediately set this apart from the alcoholic rums in our lineup, followed by vanilla and warm, lingering spices. Rich, sweet and earthy, with coffee and cocoa notes up front. The spice arrives gradually rather than overwhelming the palate, while the sugarcane character gives the drink a recognizable rum-like foundation.

This is less about trying to fool someone into thinking they're drinking a traditional rum and more about creating a rum-inspired drinking experience without the alcohol. And we appreciate that distinction. This would be especially interesting in cocktails where the complexity of the other ingredients can interact with the chocolate, spice and cane flavors.

For anyone looking for an alcohol-free option that doesn't feel like an afterthought, this is worth exploring. And, for a fantastic non-alcoholic cocktail, we suggest the Fluère Old Fashioned.

1 oz Fluere Spiced Cane
1 oz N/A Whiskey
1 Bar Spoon Simple Syrup
2 Dashes of Angostura Bitters
2 Dashes of Black Walnut Bitters
Garnish: Orange zest

Directions: Add Fluère Spiced Cane, whiskey, simple syrup, and bitters into a mixing glass with ice. Stir gently until well chilled. Strain into an old fashioned glass over a large ice cube. Express the orange zest over the drink and garnish with it.

ABV: 0.0% (0 proof)

Distillery: Lucas Bols Company

Suggested retail price: $29.99

Drink The Bottles score: 86/100

Chicken Cock Whiskey: Island Rooster

And now for the curveball. This isn't a rum at all; it's a whiskey. But it's here for National Rum Day for a very good reason. Chicken Cock Island Rooster is a Kentucky Straight Rye Whiskey finished in Caribbean rum casks and boasts a mashbill of rye (95%) and malted barley (5%).

The project was inspired by a trip to the Caribbean, and Chicken Cock finished 25 barrels of its rye in rum barrels for six months. The result is a fascinating collision between spicy Kentucky rye and the sweeter, richer character left behind by Caribbean rum. And with a true "small batch" distinction, this bottle is VERY sought after with whiskey hounds and collectors alike. Tasted from sample.

Deep golden amber with antique rust and a aged brass in color. The rye comes through first: mild pepper, clove, allspice, nutmeg, ginger, island fruits and a touch of fresh grain. Then the rum barrel makes itself known with molasses, vanilla and a subtle tropical sweetness. It's not overly sweet, but the Caribbean influence is definitely noted. This is where things get interesting.

The rye provides the structure—pepper, spice, oak and a little heat—while the rum cask adds a softer layer of caramelized sweetness and molasses. We also picked up hints of vanilla and butterscotch that help round out the rye's sharper edges. Admittedly, we love when we pick up butterscotch notes in any whiskey. It's just "our thing".

This is our National Rum Day wildcard. We love the idea of using rum not as the star of the show, but as a finishing tool. The rum doesn't turn this into rum-flavored whiskey. Instead, it changes the whiskey. It enhances the spirit. And that's something we find particularly interesting about barrel finishing in general: sometimes the most compelling flavors come from what the spirit becomes after it leaves its original barrel. We'd also like to give a huge nod to the Chickcn Cock marketing team on both the label and packaging of this special bottle. It's really incredible!

ABV: 47.5% (95 proof)

Distillery: Chicken Cock Whiskey

Suggested retail price: $199.00

Drink The Bottles score: 94/100

What This Tasting Taught Us About Rum

If there's one thing we took away from this tasting, it's that rum is much bigger than the tropical cocktail category many people associate with it. Think about the bottles we had in front of us.

A Maryland spiced rum.
A Louisiana spiced rum made with locally grown sugarcane.
A Louisiana white rum.
A Louisiana barrel-aged rum.
A Puerto Rican rum with more than a century of history behind it.
A sophisticated non-alcoholic rum alternative.
And a Kentucky rye whiskey transformed by Caribbean rum barrels.

That's a pretty impressive range for one spirit category. And it illustrates why rum deserves more attention from serious spirits drinkers.

Rum Doesn't Have to Taste Like Rum

Sounds kind of weird, doesn't it? But honestly, it's probably our biggest takeaway from this tasting. There isn't one "rum flavor." The raw material matters. Molasses and fresh cane juice produce different starting points. Pot stills and column stills create different textures and concentrations of flavor.

Fermentation, barrel selection, climate, aging, blending and regional traditions all matter. A rum from Puerto Rico doesn't have to taste like a rum from Louisiana. A spiced rum doesn't have to taste like another spiced rum. And a whiskey finished in rum barrels can develop a completely different personality from the same whiskey without that finishing step. That's what makes exploring rum so much fun.

How Should You Celebrate National Rum Day?

There's no wrong answer. Make a Daiquiri. Pour a Piña Colada. Build a Mojito. Put an aged rum over one large cube. Try a spiced rum with ginger beer. Pour a white rum into a properly made cocktail.

Or, if you're feeling adventurous, grab a Glencairn and spend some time with an aged rum neat. And if you're taking a break from alcohol, there's absolutely no reason you can't join the celebration with something like Fluère Spiced Cane.

The point isn't necessarily what you drink. It's taking a moment to appreciate what is in the glass. Because rum has traveled a remarkable distance—from sugarcane fields and colonial-era distilleries to modern craft producers, Caribbean traditions, American distilleries and contemporary non-alcoholic spirits.

That's a lot of history for something that can disappear from a glass in about ten minutes. So today, on August 16th, we'll raise a glass to rum. Not just because it's National Rum Day, but because rum has earned it!

Maryland Rye: A Look at the Sagamore Whiskey Core Collection

2026-08-12T09:00:00.000-04:00

Three Ryes, One Maryland Story: Exploring Sagamore Whiskey

The history of Maryland rye, its remarkable comeback, and our tasting of Sagamore Whiskey’s Small Batch, Double Oak and Cask Strength expressions.

There are a lot of places in America that have become synonymous with whiskey. Kentucky has bourbon. Pennsylvania has its own long rye tradition. Tennessee has Tennessee whiskey.

And then there’s Maryland.

For much of American whiskey history, Maryland rye was a big deal. Long before craft distilling became fashionable, rye whiskey was being produced throughout the state, and Baltimore had developed a reputation for the style. Maryland rye was generally known for being a little softer and rounder than some of its northern counterparts, while still delivering the peppery spice that makes rye so distinctive.

Then Prohibition happened and Maryland rye essentially disappeared.

Today, there’s a concerted effort to bring it back—and few distilleries have put more energy behind that mission than Sagamore Whiskey.

We recently spent some time tasting three bottles from Sagamore Whiskey’s Core Collection: Small Batch Rye, Double Oak Rye and Cask Strength Rye. While all three share the same Maryland-style foundation, they demonstrate just how much personality can come from changing the aging, blending and proofing process. But before getting into the whiskey, it’s worth understanding why Maryland rye matters in the first place.

A Very Brief History of Maryland Rye

Rye has been part of Maryland agriculture and distilling for centuries. Maryland’s rye tradition can be traced back to the colonial era, and the state eventually became one of America’s important rye-producing regions. By the late 19th and early 20th centuries, Maryland rye was being sold far beyond the state, with Baltimore serving as an important center of the trade.

Maryland rye wasn't some modern invention created to give today's whiskey drinkers another category to explore. It was once a major part of American whiskey. Maryland’s approach also developed its own personality. Rye was well suited to the region’s agriculture, and Maryland distillers became known for producing whiskey that could deliver rye’s characteristic spice while maintaining a somewhat smoother, rounder character.

Then came Prohibition in 1920. The 18th Amendment and Volstead Act devastated the American whiskey industry, and Maryland’s rye producers were hit particularly hard. While a few companies managed to survive through exceptions such as medicinal whiskey, the state’s once-thriving rye industry never fully recovered.

For decades, Maryland rye was more history lesson than living whiskey tradition. That has changed.

In 2023, Maryland officially designated Maryland Rye Whiskey as the state’s State Spirit, giving a formal nod to the state’s historic relationship with rye. And that’s where Sagamore Whiskey comes into the story.

Enter Sagamore Whiskey

Sagamore Whiskey was founded in 2013 with a fairly ambitious idea: revive Maryland’s rye whiskey heritage and build a modern whiskey around it. The company initially worked with distillers outside Maryland while it developed its own operation. That early whiskey was aged before being brought to Maryland, where the Sagamore team blended, proofed and bottled it.

In 2017, Sagamore began distilling and aging its own proprietary rye whiskey at its waterfront distillery in Baltimore. That’s an important part of the Sagamore story because the company isn’t simply trying to reproduce an old Maryland rye. It’s trying to reinterpret it.

The foundation is a blend of two different rye mash bills: one higher in rye, which brings more spice and fruit, and another lower in rye with more corn and malted barley, which contributes sweetness and a rounder texture. The two are aged separately before being blended.

There’s another Maryland connection that we find particularly interesting. Sagamore uses limestone-filtered spring water from Sagamore Farm, from a spring house built in 1909. The water is transported to the Baltimore distillery and is used to proof the whiskey. That distinctive 1909 reference appears on the bottles as a nod to the spring. It’s a small detail, but it’s exactly the sort of thing we appreciate at Drink The Bottles: place matters.

Three Ryes. Three Very Different Experiences.

So, what happens when you take that Maryland-style foundation and approach it three different ways?That’s what makes these three bottles so interesting side-by-side.

Image courtesy of Coleangelo PR

Sagamore Small Batch Rye

The approachable one. The everyday rye. The bottle that makes a pretty compelling argument for keeping rye on the shelf. Sagamore Small Batch Rye is a blend of two straight rye whiskeys aged approximately 4–6 years in new American oak. The combination of the two different rye profiles gives the finished whiskey some interesting complexity, while Sagamore’s triple-distillation process contributes to its smooth character. Made from 20 barrel batches.

On the nose, we get fresh rye spice, vanilla, caramel and a little dried citrus fruit.

The palate is where it becomes particularly approachable. There’s plenty of classic rye character—pepper, baking spice and a touch of oak—but it’s balanced by brown sugar, honey and caramel. There’s enough sweetness to soften the edges without turning the whiskey into something that doesn’t taste like rye.

The finish brings back the spice mildly, with a little oak and lingering honey. This bottle is bright, balanced and remarkably easy to drink. This is probably the bottle we’d reach for when we want rye but don’t necessarily want to sit down and dissect it for 30 minutes.

It’s also the three bottles’ most natural candidate for cocktails. A Manhattan or Old Fashioned would have plenty to work with here without the whiskey getting lost behind the other ingredients.

ABV: 46.5% (93 proof)

Distillery: Sagamore Distillery

Suggested retail price: $39.00

Drink The Bottles score: 90/100

Sagamore Double Oak Rye

If Small Batch is about showing off the character of the rye itself, Double Oak is about what happens when you give that whiskey even more time with wood.

The process starts similarly. The rye spends approximately 4–5 years aging in new, high-char American oak barrels. Then things get interesting. Sagamore blends the whiskeys and finishes the whiskey in toasted wave-stave barrels for an additional 18 months. The increased surface area of the staves creates another opportunity for the whiskey to interact with the wood.

The nose moves toward toasted oak, vanilla, caramel and roasted nuts. On the palate, the rye spice is still there, but it has been joined by richer flavors of toffee, caramel, hazelnut, prailine and toasted coconut. There’s also a creamy sweetness that makes this feel noticeably richer than the Small Batch.

What we really like about Double Oak is that the additional oak doesn’t completely bury the rye. You still know you’re drinking rye. It’s just wearing a slightly more luxurious jacket.

Richer, deeper and more dessert-like without becoming overly sweet. If you’re someone who enjoys whiskey with noticeable oak influence—or you’re a bourbon drinker looking for a bridge into rye—this may be the bottle that gets your attention. It’s also a terrific after-dinner pour. This is a whiskey we could easily see becoming a favorite for someone who normally gravitates toward bourbon.

ABV: 48.3% (96.6 proof)

Distillery: Sagamore Distillery

Suggested retail price: $59.00

Drink The Bottles score: 91/100

Sagamore Cask Strength Rye

And then there’s the big one. Cask Strength Rye doesn’t exactly knock on the door. It walks through it and this one has a swagger. This whiskey brings together high-rye and low-rye straight whiskeys, including older whiskey that contributes significantly to the finished profile. The current expression includes whiskey aged up to seven years, with the older whiskey contributing deeper chocolate, hazelnut and molasses notes while other components bring citrus and spice.

At cask strength, there isn’t anywhere for the whiskey to hide. The nose immediately brings dark caramel, oak, rye spice and a hint of island fruits. Then the palate arrives and it brings dark chocolate, black pepper, brown sugar, molasses and toasted cashews.

There’s a lot happening, but that’s what makes this bottle so compelling. The intensity isn’t simply about alcohol. There’s actual depth underneath the proof. And while the whiskey is powerful, the sweetness and citrus notes keep it from becoming one-dimensional. Tasted neat. We're going to re-visit this with a couple of drops of water and see what other flavors talk to us. We know they're in there!

The finish hangs around with mouth-watering pepper, dark chocolate, oak and lingering baking spice. It is complex, powerful and probably the most rewarding of the three for a serious rye drinker. It’s also a great demonstration of why blending is such an important part of whiskey making.

Sagamore isn’t simply looking for the oldest barrel or the highest proof. It’s combining different ages and mash-bill profiles to create something more complete than any one component might provide on its own. You have to respect the process.

ABV: 61.5% (123 proof)

Distillery: Sagamore Distillery

Suggested retail price: $69.00

Drink The Bottles score: 94/100

Three Bottles, One Maryland Tradition

What we like most about tasting these three together is that they make the concept of Maryland-style rye easier to understand. It’s not simply a matter of saying, “This is rye from Maryland.” There’s a philosophy behind it.

The spice of the rye is important, but so is balance. Sagamore’s use of two different mash bills gives the distillers a way to build both intensity and softness into the whiskey. The Maryland climate, the barrels, the aging process and even the spring water all become pieces of the final product.

And then you have three very different interpretations:

Small Batch — the classic introduction.

Double Oak — richer, deeper and more oak-driven.

Cask Strength — bigger, darker and unapologetically intense.

Put them next to each other and you get a pretty good argument for why rye deserves more attention from American whiskey drinkers.

So, Which One Should You Buy?

That’s going to depend on what kind of whiskey drinker you are. If you’re new to rye, start with Small Batch. It’s approachable enough to enjoy neat, but versatile enough for cocktails. If you love oak, caramel and richer whiskey, then go with Double Oak. The additional maturation gives it a noticeably different personality. If you’re a rye enthusiast—or just like your whiskey with some muscle, we suggest you pick up Cask Strength. Take your time with it. A few drops of water can open it up if the proof is a little aggressive at first.

But honestly? The most interesting thing to do is taste all three. Because when you do, you’re not just tasting three Sagamore bottles. You’re tasting three interpretations of a whiskey style that once helped define Maryland, disappeared for much of the 20th century, and is now making a very legitimate comeback.

And that’s a pretty good reason to raise a glass.

Jack Daniel's Distillery Series #17 Tennessee Whiskey

2026-08-11T10:30:00.633-04:00

Distillery Series #17 - image from Jack Daniel Distillery

When the Angel’s Share Becomes Part of the Story

Jack Daniel’s Distillery Series Selection #17 is batch proof Tennessee Whiskey pulled from top floors of the distillery’s Coy Hill barrelhouses

There are plenty of ways a whiskey distillery can experiment. Change the grain bill. Try a different barrel. Finish the whiskey in something unexpected. Push the proof. Change the way the barrels are toasted or where they're stored. Or, in the case of Jack Daniel’s latest Distillery Series release, you can put the whiskey in an unusually hot place, leave it alone for years, and see what happens.

That is the story behind Jack Daniel’s Distillery Series Selection #17: High Angel’s Share Straight Tennessee Whiskey.

And it is a pretty fascinating story.

Jack Daniel’s began with traditional Tennessee Whiskey laid down in barrels in 2016. Those barrels were then placed on the top floor of Barrelhouse 1-13 on Coy Hill, where they spent nearly a decade aging in some of the distillery's more extreme conditions. The heat encouraged a greater-than-normal amount of evaporation—the phenomenon whiskey makers affectionately call the angel’s share.

What remained in the barrels was a more concentrated whiskey.

Jack Daniel’s has now bottled that whiskey at 138.4 proof, in a 375 mL bottle. So, is all that evaporation actually a good thing? That's what makes this release worth exploring.

What Is the Angel’s Share?

If you're new to whiskey, the term angel's share might sound a little mysterious. It really isn't. As whiskey ages in a barrel, some of the liquid slowly evaporates through the wood. The whiskey that disappears is the angel's share. The amount that evaporates can vary considerably depending on the environment in which the barrels are stored. Temperature, humidity, barrel location and other factors all play a role.

And this is where Coy Hill becomes important. The barrels selected for Distillery Series #17 spent their time on the top floor of Barrelhouse 1-13, where higher temperatures created conditions for increased evaporation. According to Jack Daniel's Master Distiller Chris Fletcher, the release is an example of what happens when the distillery allows nature to take the lead. Rather than trying to prevent the whiskey from changing, Jack Daniel's essentially allowed the environment to push the maturation process in a particular direction.

The result? Less whiskey in the barrel—but potentially more concentration in what remained.

Coy Hill: Location Matters

One of the things I find most interesting about whiskey is that aging isn't simply about putting a barrel away and waiting. Where that barrel spends those years matters - and sometimes in a BIG way.

Jack Daniel's Barrel House - image from Jack Daniel Distillery

Coy Hill has become particularly interesting to Jack Daniel's fans because of the way the environment can affect maturation. The upper levels of the barrelhouses can experience significant heat, and that heat can increase the interaction between the whiskey and the barrel while also increasing evaporation.

Jack Daniel's has experimented with this concept before. The distillery's 2018 Tennessee Tasters' Selection, for example, included a High Angel's Share Barrels release that featured whiskey with an unusually low yield and a concentrated flavor profile. And in 2021, Jack Daniel's released Coy Hill High Proof, another expression that explored what happens when whiskey matures in the extreme conditions found at the top of the Coy Hill barrelhouses.

So Distillery Series #17 isn't necessarily an entirely new idea for Jack Daniel's. But it is another opportunity to see just how much the environment can influence the whiskey inside a barrel.

Nearly a Decade in the Barrel

The whiskey used for Selection #17 was laid down in 2016. That's roughly ten years of maturation before the whiskey made its way into these bottles.

But here's something important to remember: Age doesn't tell the entire story of a whiskey. A ten-year-old whiskey matured in one part of a barrelhouse may taste very different from a ten-year-old whiskey matured somewhere else. That's part of what makes this release so intriguing.

The whiskey began as traditional Jack Daniel's Tennessee Whiskey, but its environment changed the trajectory of its maturation. There was no need for a secondary barrel finish or an elaborate series of additional steps. The experiment was essentially: Put the whiskey in a particularly intense environment and let time do its thing.

Sometimes the simplest experiments are the most interesting.

And Then There's the Proof

Let's talk about 138.4 proof. This bottle is for the "proof chasers" and the whiskey afficianados alike.

For comparison, Jack Daniel's standard Tennessee Whiskey is bottled at 80 proof. This is a completely different animal. At nearly 70% ABV (referred to as "hazmat" in the whiskey world), Distillery Series #17 is not a whiskey I'd approach casually. This is a pour that deserves some time in the glass. And that's part of the fun.

High-proof whiskey can be incredibly expressive, but it can also overwhelm the palate if you aren't patient with it. Our plan with this bottle is to experience it several ways: First, neat in a Glencairn.

Then I'll give it some time to open up in the glass. And finally, I'll add a small amount of water to see what happens. That's one of the best parts of tasting a barrel-strength or batch-proof whiskey. A few drops of water can sometimes reveal aromas and flavors that were hiding behind the alcohol.

At 138.4 proof, we have a feeling this whiskey may have a few things to say.

The Bottle

There is another detail that immediately caught my attention: the bottle size. Distillery Series #17 comes in a 375 mL bottle, as do all of the releases in the Distillery Series. That's half the size of a traditional 750 mL whiskey bottle, but we actually think the smaller format makes sense here.

This isn't necessarily an everyday whiskey.

At nearly 70% ABV, a little goes a long way. A 375 mL bottle gives whiskey enthusiasts the opportunity to explore an unusual Jack Daniel's expression without having to commit to a full-size bottle. The suggested retail price is $44.75, which also makes this a relatively approachable way to experience one of Jack Daniel's more experimental releases.

For collectors, it is a very interesting addition to the Distillery Series. For whiskey drinkers, the real question is whether what is in the bottle justifies the price. And that's something the tasting will ultimately have to answer.

The Tasting Experience

Colors of rusted antique barn metal with streaks of gold. Super clear with appearances of rich book leather. On the nose initially were the famous and expected banana notes, joined with sorghum, maple candy and barn wood. The whiskey is immediatley mouth-coating and swirling produces some fine looking legs on the glass.

On the palate are deep, concentrated flavors of toasted nut, bananas foster, vanilla, homemade caramel chews and well-balanced spices. For such a high proof whiskey, you would generally expect a bigger burn. Don't get us wrong - the proof is making an appearance, but it isn't an "in your face" fire ball.

We then added two drops of water to the glass and that opened up more aromas and flavors. Dark red fruits, black cherry, grilling spices and the smallest hint of dark chocolate on the finish. The finish is lingering, satisfying and rewarding.

We have had the good fortune of tasting several expressions from the Distillery Series and to date, we feel this one is our favorite. We LOVE what the Jack Daniel Distillery and Master Distiller Chris Fletcher are doing. While we've been huge fans of Old Number 7 for decades, the releases that have hit the market in the past 4-5 years have been nothing short of amazing.

If Jack Daniel's isn't on your watch list, you're missing out.

Final Thoughts

Distillery Series #17 is exactly the kind of release we enjoy seeing from a major distillery.

Jack Daniel's has a long history and a very recognizable house style, but that doesn't mean there isn't room to experiment. In this case, the experiment is relatively simple: take traditional Tennessee Whiskey, put it in an extreme maturation environment, give it nearly a decade, and see what nature does. The result is a small-batch, high-proof whiskey that offers Jack Daniel's fans something well outside the ordinary.

And that's really what the Distillery Series is supposed to do. It gives us a chance to see a different side of a familiar whiskey.

For us, the most interesting part of Distillery Series #17 isn't necessarily the 138.4 proof or the fact that it is from the famous Coy Hill barrelhouses. It's everything that happened before the whiskey ever made it into the bottle. We have nearly a decade of time, extreme heat, evaporation and a bunch of whiskey going to the angels! Now it's our turn to see what they left behind.

ABV: 69.2% (138.4 proof)

Distillery: Jack Daniel Distillery

Suggested retail price: $44.75 (375mL bottle)

Drink The Bottles score: 95/100

Sweet Kitty Single Barrel Bourbon from Good Times Bourbon

2026-08-07T13:34:04.266-04:00

When Creativity Meets Craftmanship

There are bourbon producers that honor tradition, and then there are those willing to challenge it. Kentucky's Coxs Creek Distilling Company—the creative force behind the Good Times Bourbon brand—has quickly become known for pushing the boundaries of what finished bourbon can be.

Rather than relying solely on familiar port, sherry, or cognac finishes, Good Times has built a devoted following by experimenting with an impressive variety of secondary maturation techniques. Coconut rum, raspberry brandy, exotic woods, blueberry, mint, honey, banana, dessert-inspired barrels, and countless other finishing casks have become the company's signature, creating limited single barrel releases that are as intriguing as they are difficult to find. Their philosophy is simple: start with quality bourbon, then explore just how much complexity a thoughtfully selected finishing cask can add without losing the whiskey's identity.

One of their newer and most unique creations is Sweet Kitty, a 110-proof single barrel straight bourbon whiskey finished in coconut rum and raspberry brandy casks. The name is a playful nod to a certain famous tropical cocktail, (you can look up the name!) but the whiskey itself is anything but gimmicky.

The nose is immediately captivating. Ripe coconut rises from the glass alongside warm raspberry cobbler and rich, creamy caramel. It's an aroma that suggests an intensely sweet pour, yet the palate tells a different story.

Despite its decadent bouquet, Sweet Kitty remains remarkably balanced. The bourbon delivers a rich, mouth-coating texture without becoming sugary or overpowering. Layers of sweet red fruit, brown sugar, and baking spices develop across the palate before giving way to a warm, lingering finish that drinks incredibly smooth.

What impressed us most wasn't simply the unique finishing combination—it was the restraint. The coconut rum and raspberry brandy barrels complement the underlying bourbon rather than masking it, allowing both the whiskey and the finishing casks to contribute to the final profile. That's a difficult balance to achieve, and one that Good Times executes exceptionally well here.

Sweet Kitty won't appeal to every bourbon traditionalist, nor is it trying to. This is a bottle made for adventurous whiskey drinkers—those who enjoy discovering flavors that venture well beyond the conventional Kentucky profile while still respecting the spirit at the heart of the glass.

For anyone looking to experience what makes Good Times Bourbon one of today's most talked-about independent whiskey brands, Sweet Kitty is an outstanding place to start. It's bold, memorable, and unapologetically different—exactly the kind of whiskey that reminds us bourbon still has plenty of room for innovation.

ABV: 55.0% (110 proof)

Distillery: Coxs Creek Distilling Co.

Suggested retail price: $109.99

Drink The Bottles score: 95/100

Old Elk Distillery 10-Year-Old Collection

2026-08-05T09:00:00.000-04:00

In May of 2025, Middle West Spirits completed their acquisition of the Old Elk brand. For sometime prior to that, we were struggling to see much inventory on shelves locally, knowing that some BIG things were likely on the horizon. And, boy oh boy... we've got some really cool stuff to share! We tasted these from media samples (not pictured).

10-Year Old Wheated Bourbon

This straight wheated bourbon whiskey has a mash bill of corn (51%), wheat (46%) and barley (3%). Mouth-watering from the first aromas to the warm and satisfying finish. Vanilla bean, sugary caramel and toasty wheat fill the senses. The same carries over to the palate with the addition of barn wood, milk chocolate chips and hints of red fruits.

ABV: 52.5% (105 proof)

Suggested retail price: $69.99

Drink The Bottles score: 94/100

10-Year Old Straight Wheat Whiskey

This one a super fun to tasted because it is so different than much of what we have tasted recently. The mash bill is wheat (96%) and barley (4%) produces aromas and flavors that make this a perfect sipper for fall months. Stone fruits, ripe red apples, dried spices and caramelized sugar on the nose. Creamy, sweet custard dessert, peach cobbler, nutmeg and cinnamon dance on the tongue. The finish is sweet and remarkable. This is freaking lovely!

ABV: 51.5% (103 proof)

Suggested retail price: $69.99

Drink The Bottles score: 95/100

10-Year Old Straight Bourbon Whiskey

We've tasted several Old Elk expressions over the years, but the 10-year-old bourbon with the mash bill of corn (51%), barley (34%) and rye (15%) is unlike anything previously produced by the brand. The aromas is like opening the spice rack at a French bakery. Sweet, spicy, fruity, dark, bright - it's all there. Blood orange, persimmon, vanilla cake and sweet pipe tobacco on the palate. The finish provides a touch of peppery goodness while remaining loyal to the sweetness. It's really nice!

ABV: 52.5% (105 proof)

Suggested retail price: $69.99

Drink The Bottles score: 92/100

You're not going to go wrong with any of these bottles! In fact, for the price point, they 're not only delicious, but we would give them a "great value" rating. Look for more unique and age-stated releases from the Old Elk label now that Middle West Spirits has helped the brand find its new footing.

Celebrating National White Wine Day with Dry Creek Vineyard

2026-08-04T09:31:19.053-04:00

There are plenty of reasons to celebrate white wine. Dry Creek Vineyard gives us two particularly good ones.

There are days when a glass of white wine is exactly what the occasion calls for.

Maybe it's a warm afternoon on the patio. Maybe dinner is something fresh off the grill. Maybe you're putting together a cheese board and looking for something that won't overpower everything on it. Or maybe, as is the case today, it's simply National White Wine Day. Whatever the reason, we're happy to have an excuse to open a couple of bottles.

For this year's celebration, we turned to a California winery with more than five decades of experience making white wine: Dry Creek Vineyard. Founded in 1972 in Sonoma County's Dry Creek Valley, the family-owned winery has played an important role in the history of the region—and particularly in the story of Sauvignon Blanc.

We recently opened two of its 2025 releases: the 2025 Sauvignon Blanc, Dry Creek Valley, and the 2025 Dry Chenin Blanc, Clarksburg. They're both white. They're both dry. They're both California wines. And that's about where the similarities end.

A California Winery That Took a Chance on White Wine

The history of Dry Creek Vineyard is worth knowing before pouring either bottle.

When David S. Stare founded the winery in 1972, the Dry Creek Valley wine industry was a very different place. Prohibition had left the region with little of its previous winemaking infrastructure, and Stare's decision to establish a winery there was, by most accounts, something of a leap of faith.

After studying civil engineering at MIT and earning an MBA from Northwestern, Stare developed an interest in wine while living in Germany. A 1970 trip to France, particularly the Loire Valley and Bordeaux, had an especially profound influence on him. Soon afterward, he headed for California with his wife and children and began working toward his new career in wine.

The winery's first property was a rundown 55-acre prune orchard across from the Dry Creek General Store. And then Stare did something particularly interesting. He planted Sauvignon Blanc. At the time, agricultural advisers told him that the variety wasn't appropriate for Dry Creek Valley. Stare planted it anyway. That decision would ultimately become one of the defining chapters in the history of both the winery and the appellation.

Dry Creek Vineyard also became the first new winery built in the Dry Creek Valley following Prohibition. The winery helped establish the region's identity as a serious winegrowing area and was instrumental in the effort that eventually led to Dry Creek Valley receiving official AVA status in 1983. In other words, Dry Creek Vineyard wasn't simply along for the ride as Sonoma County's wine industry developed.

More Than 50 Years Later, It's Still a Family Affair

Today, Dry Creek Vineyard remains family owned. We absolutely love that!

David Stare's daughter, Kim Stare Wallace, grew up around the winery and eventually returned to the family business after initially pursuing a career outside the wine industry. She became the winery's Director of Marketing in 1987, while her husband, Don Wallace, joined the operation in 1990. The second generation eventually took over the winery's leadership, with a renewed emphasis on smaller production, estate vineyards, sustainability and wines that reflect their specific growing regions.

That philosophy is reflected in the numbers. Dry Creek Vineyard currently farms 185 acres of estate vineyards, and the winery and estate vineyards are 100% Certified Sustainable.

The winery describes its approach as a "No Compromises" philosophy, but what stands out to us is the decision to stay relatively focused rather than chase sheer production volume. That matters when you're talking about wine. The goal isn't simply to make another bottle of Sauvignon Blanc or Chenin Blanc. It's to make a wine that has a reason for being there.

2025 Dry Creek Vineyard Sauvignon Blanc

Let's start with the more familiar of the two. Sauvignon Blanc has been part of Dry Creek Vineyard's DNA from the very beginning. In fact, the winery says founder David Stare planted the first Sauvignon Blanc vines in Dry Creek Valley in 1972, despite being advised against doing so.

Today, Sauvignon Blanc is one of the varieties most closely associated with the Dry Creek Valley, and Dry Creek Vineyard has continued to make it a central part of its portfolio. The 2025 Sauvignon Blanc pours a pale, inviting straw color.

On the nose, there's an immediate sense of freshness. Citrus leads the way, followed by tropical fruit and the sort of subtle green character that makes Sauvignon Blanc so recognizable without becoming overly grassy. Fresh spring floral bouquets join in the layered aromas.

On the palate, we found it bright and energetic, with citrus and fresh fruit carrying the wine from the first sip through the finish. There's a lovely herbaceousness you don't find in many Sauvignon Blancs, along with a welcoming spring-rain and wet-stone minerality that keeps the wine from becoming overly acidic.

There's enough acidity to keep things lively, but this isn't a wine that feels aggressively sharp. There's a little more body and texture here than you might expect from a simple, everyday Sauvignon Blanc. The finish is very long. We tasted this slightly chilled at 65° F, which is warmer than most people like. We have always felt a "warmer" white wine brings out more flavor characters.

This is Sauvignon Blanc with enough personality to drink on its own, but enough restraint to make it extremely useful at the dinner table. There was a lot of conversation around this bottle and our panel also picked up flavors of lemon cream, island fruits and beefsteak tomato. There's a LOT going on here!

This is an easy wine to bring to the table.

Think:

Grilled shrimp
Fresh oysters
Lemon-herb chicken
Grilled vegetables
Sushi
Goat cheese
Summer salads
Fish tacos
A simple charcuterie board

And honestly, it doesn't need much food at all. A chilled glass on the patio would be enough.

Our take: If Sauvignon Blanc is already one of your go-to white wines, this is an easy recommendation. If you've found some Sauvignon Blancs to be overly grassy, excessively tart or one-dimensional, Dry Creek Vineyard's 2025 version is worth trying for a more rounded interpretation.

ABV: 13.5%

Winery: Dry Creek Vineyard

Dry Creek Valley AVA

Suggested retail price: $26.00

Drink The Bottles score: 92/100

2025 Dry Creek Vineyard Dry Chenin Blanc

Now we get to a whole different conversation. Because if Sauvignon Blanc is the variety most people expect to see on a California wine list, Chenin Blanc is the bottle that might make them stop and ask a question. And that's precisely why we like it.

Dry Creek Vineyard has been making Dry Chenin Blanc since its first vintage in 1972. The winery's love of the grape goes directly back to David Stare's affection for the Loire Valley, where Chenin Blanc has been an important variety for centuries. There's an impressive bit of history attached to this wine.

Dry Creek Vineyard produced its 50th consecutive vintage of Chenin Blanc in 2022, and the winery describes itself as the only American winery to have produced 50 consecutive vintages of Chenin Blanc. That's not a passing interest. That's definitely a huge commitment.

The 2025 bottling comes from Wilson Ranch in Clarksburg, a region south of Sacramento that has become increasingly associated with Chenin Blanc. Current winery materials identify it as a single-vineyard wine, and recent coverage notes that Dry Creek Vineyard has maintained a remarkably consistent dry, high-acid style with this wine.

This is where Chenin Blanc gets fun.

The wine has an appealing pale-gold appearance, and the nose moves in a different direction than the Sauvignon Blanc.

Instead of immediately shouting citrus and tropical fruit, there's a softer, more aromatic quality. Think orchard fruit, juicy melon, vibrant citrus fruits and floral notes. On the palate, however, the acidity comes alive without becoming aggressive. This is a dry Chenin Blanc—not sweet, not syrupy, and not a dessert wine masquerading as something else.

It's crisp and refreshing, but there's also a pleasing roundness to the fruit. It can be simultaneously bright and textured, fruity and dry, refreshing and surprisingly complex. The 2025 wine is also a particularly good example of why we think Chenin Blanc deserves more attention from American wine drinkers. It's not trying to be Sauvignon Blanc and it doesn't need to be.

Chenin Blanc has been experiencing something of a resurgence among American wine drinkers and sommeliers. The variety offers a remarkable range of styles, but its natural acidity makes dry versions especially versatile with food.

While everyone else is rediscovering Chenin Blanc, Dry Creek Vineyard can basically say: We've been here the whole time. And perhaps that's the best reason to try this bottle.

Try it with:

Grilled salmon
Roast chicken
Pork tenderloin
Thai food
Vietnamese dishes
Spicy Asian cuisine
Soft cheeses
Seafood
Salads with fruit
Charcuterie

It's also an excellent choice when you're serving several different dishes and don't want the wine fighting with the food. The acidity keeps it refreshing, while the fruit gives it enough personality to stand up to more flavorful dishes. We enjoyed this one also at about 65° F, slightly chilled.

ABV: 12.0%

Winery: Dry Creek Vineyard

Clarksburg AVA

Suggested retail price: $19.00

Drink The Bottles score: 91/100

The Dry Creek Vineyard Difference

What makes these two wines particularly interesting together isn't simply that they're both white wines. It's the history behind them.

David Stare took a chance on Sauvignon Blanc in 1972 when others told him not to plant it. He also brought his affection for Loire Valley wines to California and made Dry Chenin Blanc part of the winery's identity from its earliest days.

More than five decades later, both wines remain part of the portfolio. That's a pretty compelling testament to staying the course.

Dry Creek Vineyard has evolved, of course. The second generation has taken the reins, the vineyards are sustainably farmed, and the winery has refined its focus on appellation-driven wines. But the underlying philosophy hasn't changed much:

Make wines that reflect where they're grown, take care of the land, and don't chase trends simply because they're trends. That's something we can get behind.

Our Final Pour

National White Wine Day is a pretty good excuse to remind ourselves that white wine isn't one particular thing. It can be crisp and citrusy, tropical and aromatic, floral, textured and mineral-driven and anything in between.

And sometimes, the most interesting bottle isn't the one we've heard of a hundred times. It's the one that makes us stop and say, "Why haven't I been drinking more of this?"

For us, the 2025 Dry Creek Vineyard Sauvignon Blanc and 2025 Dry Chenin Blanc demonstrate exactly why exploring beyond the usual suspects can be worthwhile. One is a California classic that has been part of Dry Creek Vineyard's story since the beginning.

The other is a wonderfully persistent reminder that sometimes the best way to discover what's next is to look at what someone has been doing right all along.

Both of these bottles are worthy additions to the National White Wine Day table. And if you're only going to open one?

Well...

We'd suggest opening both.

After all, it's National White Wine Day. We think that's allowed. Cheers!

Skrewball Peanut Butter Whiskey: It's Not Just for Shots Anymore

2026-07-31T09:24:53.900-04:00

There are certain bottles that come with a reputation before you ever pour them. Skrewball Peanut Butter Whiskey is one of those bottles.

Mention Skrewball at a party and there's a pretty good chance someone will immediately think of a shot. The distinctive bottle has become almost synonymous with the sweet, nutty whiskey that helped make peanut butter whiskey a recognizable category. And there's absolutely nothing wrong with that.

But here's the thing: Skrewball is capable of doing considerably more than occupying a shot glass.

After spending some time looking at the whiskey from a cocktail perspective, we think it's time to reconsider what this unconventional spirit can bring to the bar. Because once you stop thinking of Skrewball as the peanut butter whiskey you take shots of and start thinking of it as a cocktail ingredient, things get considerably more interesting.

A Peanut Butter Whiskey That Started With a Cocktail

Skrewball's story is almost as unconventional as the whiskey itself.

The brand was founded in San Diego in 2018 by husband-and-wife team Steven and Brittany Yeng. But the idea for Skrewball didn't begin with a distillery or a boardroom. It began with a cocktail at the couple's restaurant in Ocean Beach, California.

The peanut butter whiskey cocktail became a hit, convincing the Yengs that the unusual combination of whiskey and creamy peanut butter had potential beyond their bar. Steven brought the flavor inspiration, while Brittany, who had a background as both a lawyer and chemist, worked alongside him to develop a standalone spirit that could deliver that distinctive flavor while also working in cocktails.

That became Skrewball. The brand partnered with Infinium Spirits as it began expanding beyond its San Diego roots, eventually reaching distribution across all 50 states. International expansion followed as the brand continued to grow.

The growth was substantial. By 2022, Skrewball had surpassed 500,000 nine-liter cases sold, and in 2023 Pernod Ricard announced an agreement to acquire a majority stake in the brand. Not bad for a spirit that started with the seemingly unlikely combination of whiskey and peanut butter.

So What Exactly Is Skrewball?

Let's clear up one thing right away. Skrewball isn't bourbon. It's whiskey with natural flavors, bottled at 35% ABV (70 proof). The result is a spirit built around a very specific flavor profile: whiskey combined with pronounced peanut butter character, along with sweet notes and hints of caramel and vanilla. And yes, the peanut butter is unmistakable.

On the Nose

There's really no mystery here. Open the bottle and the peanut butter arrives first. It's sweet, nutty and immediately recognizable. To some, including us, it is mouth-watering. There's also a softer sweetness underneath it that keeps the aroma from becoming one-dimensional.

On the Palate

Skrewball isn't trying to replicate a traditional bourbon or rye. Instead, it combines a whiskey base with a pronounced peanut butter flavor, accompanied by sweet notes and hints of caramel and vanilla.

It's approachable, sweet and deliberately unconventional. And that's important to remember. Skrewball isn't trying to be something it isn't. It was created to deliver a completely different whiskey experience.

The Shot Isn't the Problem. It's the Limitation.

This is where we think Skrewball gets interesting. The shot has become part of the brand's identity. And honestly, we understand why. Skrewball is fun, approachable and different.

But even though it works perfectly well in a shot glass, that's only one way to enjoy it. When you look at what peanut butter brings to a cocktail, the possibilities become much broader.

Peanut butter naturally works with:

Fruit
Chocolate
Banana
Coffee
Caramel
Cream
Ginger
Citrus

That gives Skrewball an unusually broad playground behind the bar. So rather than simply telling you that Skrewball can be used in cocktails, we decided to put that idea to the test.

Here are three very different ways to look at this whiskey.

Peanut Butter Transfusion

Let's start with something refreshing and what is quickly becoming the perfect golf cocktail!

The Peanut Butter Transfusion takes Skrewball in a direction you might not immediately expect: grape juice, fresh lime and ginger ale.

But think about the flavor combination for a second. Peanut butter and grape? That's basically the liquid version of a PB&J.

The lime adds some much-needed acidity while the ginger ale brings carbonation and a little bite.

Ingredients

1.5 oz. Skrewball Peanut Butter Whiskey
3 oz. grape juice
0.5 oz. fresh lime juice
Ginger ale

Directions

Fill a highball glass with ice. Add Skrewball, grape juice and fresh lime juice. Stir gently to combine. Top with ginger ale and give it a light stir. Garnish with a lime wheel or fresh grapes, if desired. It doesn't get much easier that that!

Our Take

This is perhaps the most approachable of the three cocktails. The grape juice plays directly into Skrewball's sweeter side, while the lime and ginger ale keep the drink from becoming heavy.

It's refreshing, fun and a pretty convincing argument that peanut butter whiskey doesn't automatically mean a dessert cocktail. Sometimes peanut butter just wants to hang out with grape juice!

The King

If there's one classic flavor combination that feels almost destined to meet Skrewball, it's peanut butter and banana. You know we're going with this, don't you? Shake your hips and curl up that top lip because here comes The King.

Skrewball joins banana liqueur and Irish cream in a rich, dessert-inspired cocktail that's built for sipping rather than shooting. And the name is certainly appropriate.

Ingredients

1.5 oz. Skrewball Peanut Butter Whiskey
0.5 oz. banana liqueur
0.25 oz. Irish cream

Directions

Build the ingredients in a mixing glass. Stir well. Pour over ice and garnish with dried banana chips.

Our Take

The King is where Skrewball's dessert potential really comes through. The banana liqueur reinforces the whiskey's sweet, nutty personality, while the Irish cream adds richness and texture.

This is the kind of cocktail that could easily find a place at the end of a dinner rather than the beginning of a party. It's indulgent without requiring a complicated ingredient list. And the dried banana garnish is a nice finishing touch. In our opinion, the colder the better on this one!

Strawberry Cold Foam PB&J Espresso Shooters

And then there's this. This one takes a little more of a skill set to accomplish, but the rewards are nothing short of delicious!

If the first cocktail shows Skrewball's refreshing side and The King takes it into dessert territory, the Strawberry Cold Foam PB&J Espresso Shooters take the concept somewhere entirely different.

We're talking Skrewball, Kahlúa, espresso and strawberry cold foam. In other words: peanut butter and jelly meets coffee. And as huge coffee buffs, this one (admittedly after about 3 tries) was the perfect late afternoon treat.

Ingredients

Cocktail

3 oz. Skrewball Peanut Butter Whiskey
3 oz. Kahlúa
3 oz. espresso

Strawberry Cold Foam

4 tbsp. heavy cream
½ tbsp. strawberry purée

Directions

Add Skrewball, Kahlúa and espresso to a cocktail shaker filled with ice. Shake vigorously until chilled and well combined.

Strain evenly into shooter glasses.

In a separate bowl or frother, whisk together the heavy cream and strawberry purée until light and frothy. Top each shooter with the strawberry cold foam and serve immediately.

Our Take

This is probably the most playful of the three.

The coffee and peanut butter combination makes immediate sense, but the strawberry cold foam is what makes the drink really interesting. It brings the "jelly" component of the PB&J idea into the cocktail while adding a creamy, colorful finish.

And yes, these are "technically" shooters. But they're a far cry from simply throwing an ounce and a half of Skrewball into a shot glass and calling it a night. So we're going to call them classy shooters!

Three Cocktails. Three Very Different Sides of Skrewball.

That's what we found most interesting about these recipes. The Peanut Butter Transfusion demonstrates that Skrewball can be bright, fruity and refreshing. The King leans into the natural relationship between peanut butter, banana and cream. And the Strawberry Cold Foam PB&J Espresso Shooter takes the whiskey into coffee and dessert territory while having a little fun with the PB&J concept.

Three cocktails with three completely different personalities. And that's the point.

Skrewball Has Already Broken the Rules

There's something appropriate about the fact that Skrewball was created by people who weren't afraid to challenge conventional thinking about whiskey. Traditional whiskey has a fairly defined vocabulary: oak, caramel, vanilla, spice, fruit, smoke, grain.

Skrewball essentially looked at that vocabulary and said:

What if we added peanut butter?

It sounds ridiculous until you taste it. Then it starts to make sense.

The brand's rapid growth suggests consumers were more than ready for that kind of experimentation. Skrewball didn't simply create another flavored whiskey. It helped make peanut butter whiskey something consumers recognize as its own category.

And now the question isn't whether people will take a shot of it. We already know they will. The more interesting question is: What else can you do with it?

Final Pour

We're not here to tell you to abandon the shot glass. We love a shot of chilled Skrewball on card night! But we'd argue that stopping there sells the bottle short.

The whiskey's combination of sweetness, peanut butter, caramel and vanilla gives bartenders and home cocktail enthusiasts plenty to work with. And if these three cocktails demonstrate anything, it's that Skrewball can move comfortably from refreshing highballs to dessert-inspired drinks and coffee cocktails.

So the next time someone pulls a bottle of Skrewball out at a party, don't automatically reach for the shot glasses. Maybe mix something. Shake something. Pour it over ice. Experiment! Skrewball Peanut Butter Whiskey may have earned its reputation one shot at a time—but we think it's ready for something more.

Please enjoy responsibly.

Silverthorn Reserve 10 Year Bourbon Blend

2026-07-28T11:49:28.761-04:00

When the Blend Becomes Greater Than the Barrels

In today's bourbon landscape, it seems like every new brand is chasing the next limited release. Silverthorn Reserve has taken a different approach. Rather than focusing on volume or flashy marketing, the company has built its identity around something that often gets overlooked—the art of blending.

Founded by Drew Thorn after helping build Sagamore Spirit into a nationally recognized whiskey brand, Silverthorn Reserve is intentionally small. Every release is produced from just a handful of carefully selected barrels, allowing the team to prioritize flavor over scale. Transparency is equally important. Each bottle details exactly what went into the blend, from the originating states to the mash bills and blending percentages, giving whiskey enthusiasts a rare level of insight into what they're drinking.

The Silverthorn Reserve 10-Year Blender's Art Bourbon is an excellent example of that philosophy in action. Rather than relying on a single distillery or mash bill, this release combines eight barrels from three different whiskey-producing states into a remarkably cohesive pour.

While this isn't marketed as a "small batch" product, this releases is comprised of eight barrels sourced as below:

68%: Kentucky 10 year. Mashbill of corn (74%), rye (18%), malted barley (8%)
22%: Indiana 10 year. Mashbill of corn (51%), rye (15%), malted barley (34%)
10%: Georgia 14 year. Mashbill of corn (80%), rye (10%), wheat (5%), malted barley (5%)

Bottled at a very pleasant 115 proof and non-chill filtered, the whiskey delivers plenty of character while allowing each component to contribute something unique. (Side note: This proof point is right in our wheelhouse, so it is checking off a lot of boxes!)

The aroma immediately opens with rich, cooked caramel and vanilla layered over maple syrup, warm flapjacks and seasoned oak. Given the proof, we expected an aggressive nose, but it remains welcomely refined. As the whiskey sits in the glass, subtle baking spices begin to emerge, adding complexity without overpowering the sweeter notes. The aromas then carry us back to a sun-drenched, dusty window sill in the middle of a rickhouse. The transition is almost magical.

The first sip is rich and mouth-coating. Caramel and light brown sugar lead the charge before giving way to cinnamon, baking spices, toasted oak, antique barn wood and hints of roasted malt. The higher proof provides plenty of intensity, but the blend remains remarkably balanced. Instead of any one component dominating the experience, each whiskey seems to take its turn across the palate. The finish is long, warming, and satisfying, leaving just enough sweetness to encourage another sip.

Creating an exceptional bourbon isn't always about finding the perfect barrel. Sometimes it's about understanding how great barrels can complement one another. That's where Silverthorn Reserve shines.

The 10-Year Blender's Art Bourbon isn't simply a collection of mature whiskey. It's a carefully orchestrated blend where each component contributes something meaningful to the finished product. The result is a bourbon that offers depth, complexity, and excellent balance and it is extremely approachable

For whiskey enthusiasts who appreciate transparency, thoughtful blending, and mature age statements, this bottle deserves serious attention. It demonstrates that blending, when done with intention and restraint, can produce a whiskey that's every bit as compelling as a prized single barrel.

ABV: 57.5% (115 proof)

Distillery: Silverthorn Reserve

Suggested retail price: $100.00

Drink The Bottles score: 97/100