Review: Pasote Tequila, Complete Lineup

Sonoma-based August Sebastiani’s 3 Badge Beverage Corp. (the new name behind Kirk & Sweeney rums, Uncle Val’s gins, and others) has launched its first tequila: Pasote, which is made by Felipe Camerena in the Los Altos region of Jalisco. Made in part with rainwater instead of just spring water, it’s made using traditional methods and…

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Review: The Glenrothes Bourbon Cask Reserve, Sherry Cask Reserve (2016), Vintage Reserve, and Peated Cask Reserve

It’s a quartet of Glenrothes single malts today… all part of the new Reserve Collection that Glenrothes formally launched in 2015. These all arrive as new Malt Master Gordon Motion takes over from the venerable John Ramsay. The first three whiskies reviewed here — Bourbon Cask Reserve, Sherry Cask Reserve, and Vintage Reserve — are each available…

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Review: Stillhouse Moonshine

It is either incredibly ballsy or impossibly stupid to package your new moonshine in the same type of stainless steel container that paint thinner comes in, but whatever the case I’m giving Stillhouse Spirits (which recently relocated to Columbia, Tennessee) credit for taking a huge risk and doing something unique. This 100% unaged corn whiskey…

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Review: 2013 Resonance Pinot Noir Resonance Vineyard

Resonance Vineyard is a sleepy property in the Yamhill-Carlton AVA in Oregon’s Willamette Valley, where it’s been selling fruit to various local vintners for decades. That changed in 2013, when the property was sold to famed French wine operation Maison Louis Jadot with the intent of making an estate pinot out of it — the company’s…

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Review: BridgePort Brewing Cream Ale

This is Portland-based BridgePort’s first cream ale, a lighter style of beer that’s brewed with ale yeasts plus sees the addition of Nugget, Meridian, and Mosaic hops. Cut with malted wheat and flake oats, it is designed to have a creamy body (hence the name) and quite low, lager-like bitterness. Previously available only at the…

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Review: Kikori Whiskey

Everyone knows that Japan loves rice so much that they even make their booze out of it. Sake, shochu… and now, whiskey. Rice whiskey? You read that right. Kikori is distilled from 100% rice grown in the Kumamoto region, which goes through a “two-mash fermentation process, before distilling the mash in a single batch and casking…

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Review: Garzon Sauvignon Blanc and Albarino Uruguay, 2015 Vintage

Uruguay? Uruguay. The country you probably can’t even find on a map turns out to make some surprisingly good wine. But first, a little info from the company: Officially opened to the public in March 2016, Bodega Garzón is an emergent family estate in the idyllic country of Uruguay, pioneered by Alejandro P. Bulgheroni, an…

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Review: Stella Artois Cidre

One of the more curious line extensions in recent years comes from Stella Artois, which after decades of making pilsner decided to launch a cider. Cidre was introduced in 2011, and came to the U.S. in 2013. Today it is one of the more widely available ciders — thanks, likely, to its ownership by Anheuser-Busch as…

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