BREAKING NEWS: Food & Drink, Diet & Nutrition

Thanksgiving 2025: Where To Order Turkey Day Takeout In New York City

Wed, 29 Oct 2025 17:09:24 +0000

New York City is a takeout town, and Thanksgiving is no exception. Restaurants churn out holiday meals for pick up and delivery so New Yorkers can have top-notch feasts.

Wonderstate Coffee Questions Norms through Profit-Sharing Program

Wed, 29 Oct 2025 16:30:22 +0000

While coffee roasters and retailers everywhere are feeling financial strains, a new profit-sharing program from Viroqua, Wisconsin-based Wonderstate Coffee appears to have produced favorable returns all around, boosting financial health...

Business briefing: Estrella Galicia, business rates, and more

Wed, 29 Oct 2025 16:28:41 +0000

Spanish beer brand Estrella Galicia is to launch an evolved We’re Made Different marketing campaign and introduce a new can format with a major UK retailer.

Running across October and November, Estrella Galicia’s investment in media and press will bring to life the brand’s distinctive origin, in the north-west of Spain. The campaign celebrates the region’s pride and the special craft values of tradition.

The campaign invites drinkers to ‘Follow the Flavour, Not the Crowd’. The media plan will focus on UK-wide out-of-home and London Underground placements, supported by a ‘robust’ digital and social media push.

The brewer has also launched a 440ml can format in both four-pack and 10-pack, exclusively in Tesco.

• UKHospitality has joined forces with the British Retail Consortium to campaign against one element of proposed business rates changes.

A rates surcharge has been mooted, which would affect premises with a rateable value over £5,000.

The organisation believe 500 premises – employing some 120,000 people – could close if the measure is enacted.

“The broken business rates system has punished bricks and mortar hospitality businesses for decades, with our sector paying three times more than its fair share,” said UKHospitality chair Kate Nicholls.

“Reform of the system is long overdue, and we now need to see the government deliver in full its pledge to level the playing field for the high street. That means implementing the maximum possible rates discount for properties below £500,000 rateable value and exempting larger hospitality properties from the surcharge.

“Delivering both those measures is the only way to fulfil that commitment and prevent hospitality businesses from being taxed out.”

• Hospitality businesses in the UK are losing £1.5bn annually in middle managers’ wasted time, according to new YouGov research.

The fifth annual Feedback from the Field report, commissioned by workplace operations platform SafetyCulture, found that those in middle management roles in the hospitality sector spend, on average, an estimated six weeks every year picking up low-value or unnecessary tasks.

Correcting others’ mistakes, dealing with email overload, and completing paperwork are the top three tasks managers say take up most of their time and distract them from more important duties.

This unproductive time equates to an estimated £1.5bn, taking into account managers’ wages and the size of the UK hospitality workforce.

• Bang The Elephant Brewing Co and Star Wars-themed Emperor’s Brewery have been given planning permission for a bar, The Tusk & Raider, in Nottingham. The venue will be a former Pilates studio in the Lace Market area of the city.

• Pennyfarthing homes, which has outgrown its New Miton, Hampshire, base, is to redevelop the site of Ringwood Brewery. The site, nearly two acres, which was put up for sale two years ago by Carlsberg Marston’s Brewing Company, provides more than 36,000 sq ft of accommodation across former brewery buildings, warehouses, offices, a tap room and shop.

• Steven Kersley has stepped down as managing director of BrewDog’s distilling arm, “following mutual discussions”. He had been in post since the distillery’s start in 2015.

• Amber Taverns has acquired The Midland pub, in Bearwood, West Midlands, from Black Country Ales. It has further boosted its estate by opening The Winchester, in Taunton, Somerset.

Davenports has acquired The Red Lion, near Stafford, from the Lewis Partnership. The site has been added to the Birmingham brewer and retailer’s Boutique Collection of pubs.

The post Business briefing: Estrella Galicia, business rates, and more first appeared on Beer Today.

The post Business briefing: Estrella Galicia, business rates, and more appeared first on Beer Today.

Coffee Shops Step Up as Federal Government Ends Food Assistance Funding

Wed, 29 Oct 2025 15:41:04 +0000

As the U.S. government shamelessly cuts off its largest food assistance program for citizens most in need, some coffee purveyors are stepping up to help fill the gap. Specialty...

New York City Restaurants Prepare To Say Goodbye To The MetroCard

Wed, 29 Oct 2025 15:11:01 +0000

he beloved flimsy yellow MetroCard, a pass to nearly 500 subway stops across all five boroughs, plus bus lines, will no longer be sold as of January 1, 2026.

Sweetspire Coffee and Bakery Aspires to Excellence in Williamsport, PA

Wed, 29 Oct 2025 13:02:55 +0000

Southern hospitality is meeting modern coffee in Williamsport, Pennsylvania, at the Sweetspire Coffee and Bakery, where offerings include fresh brews, biscuits and belonging. Guests entering the 2,500-square-foot space in...

Melissa Cole is first Women in Beer Industry Icon

Wed, 29 Oct 2025 12:27:27 +0000

The inaugural Women in Beer Awards ceremony has taken place, at Eko Brewery and Taproom in London, celebrating the women shaping the beer industry.

More than 280 entries were judged by an independent panel, comprising:

Lorraine Copes, founder and chief executive of Be Inclusive Hospitality
Jonny Garrett, co-founder of The Craft Beer Channel, and chair of the British Guild of Beer Writers
Daisy Turnell, co-owner of Tipple Marketing
Andy Parker, founder of Elusive Brewing)
Helena Adedipe, owner and co-founder of Eko Brewery, and
Anthony Adedipe, owner and co-founder of Eko Brewery

The judges also had the important task of choosing the Women in Beer Industry Icon, honouring a woman whose career and influence has impacted the beer industry for the better. The award was handed to trailblazer and beer personality Melissa Cole.

“It’s been amazing to see the support of the industry for these awards,” said Women in Beer founder Amelie Tassin. “It was very exciting to organise the awards, and to see the room filled with so many talented women last night was a real recompense for me.

“We can all agree that Women in Beer Awards are needed, and I am looking forward to working on the second edition next year.”

The award winners

Brewer of the year (sponsored by SIBA)
Kate Hyde, Hand Brew Co

Rising star award (sponsored by Simpsons Malt)
Lucy Stevens, Closet Brewing

Communicator of the year (sponsored by Crisp Malt and The Malt Miller)
Joanne Love

Entrepreneur of the year (sponsored by Charles Faram)
Lily Waite-Marsden, Queer Brewing
Highly commended: Elizabeth Townsend, Kerroo Brewing

Beer expert of the year, sponsored by Yakima Chief Hops
Christina Wade

Mentor of the year, sponsored by The Keg Warehouse
Dawn Maskell, International Centre for Brewing and Distilling, Heriot-Watt University

Industry champion of the year, sponsored by SSV Ltd
Lucy Do, The Dodo Micropub

Beer creative of the year, sponsored by WHC Lab
Charlotte Waite-Marsden, Queer Brewing

Hospitality leader of the year, sponsored by Hit Training
Joanna Whalley, Wigan Central

Women in Beer Industry Icon, sponsored by CAMRA
Melissa Cole

The post Melissa Cole is first Women in Beer Industry Icon first appeared on Beer Today.

The post Melissa Cole is first Women in Beer Industry Icon appeared first on Beer Today.

All Things Swedish Meatballs

Wed, 29 Oct 2025 12:00:00 +0000

From frozen to from-scratch, this is your one-stop shop for all things Swedish Meatballs! Start with the easy slow-cooker version or go all in with homemade! You’ll find every recipe you need (including sides to go with it!) right here.

Want Something Easy? Start Here.

This recipe starts out pretty basic, but keeps all the yummy flavor! Cook this if you are looking for a dump-and-go meal with very little prep!

Slow Cooker Swedish Meatballs

4.80 from 25 votes

Start simple! This recipe packs big flavor with hardly any effort. Just toss frozen meatballs in the slow cooker and let it do the work for you.

CLICK HERE FOR THE RECIPE

Easy Optional Sides

Side Dishes

Dad’s Famous Mashed Potatoes

30 minutes

Salads

Copycat Olive Garden Salad

15 minutes

Side Dishes

How to Make Perfect Instant Pot Rice

20 minutes

Quick Tip

No need to thaw! Toss those frozen meatballs right in the slow cooker and let the sauce do the work. Dinner’s on autopilot.

Ready for Variety? Mix it Up.

Ready to mix things up? If your kids love Swedish Meatballs as much as mine, these recipes take my basic recipe and turn it into fun variations that keep things interesting.

Dinner

Swedish Meatball Pasta

50 minutes

Dinner

Swedish Meatball Casserole

45 minutes

Dinner

how to buy wine at an independent wine merchant and how to buy wine online, you’re probably halfway to cracking the code.

But, if you really want to buy wine like a pro, there are a few more things you need to know.

1.Visit vineyards and buy bottles from the cellar door

If you’re in a wine-producing country (the UK included), you might be surprised to find how close you are to a vineyard. Visiting a vineyard is a fun day out, but it’s even better when you can take away a souvenir and share it with (read: show off to) your friends and family.

Sometimes there are bottles that haven’t even made it into the shops. If you want something rare and original (that hasn’t been marked up) then a vineyard cellar door is a great place to buy wine. You’ll be supporting a local business, too.

2. Eat in bistro-come-bottleshops

What came first: the bistro or the bottleshop? Whichever way around it is, there are eating establishments that also sell bottles of wine (or there are wine shops that also serve food). These are fun places to hang out and pore over the list of wines.

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Great-value red wine: 20 top bottles to try

What does ‘frizzante’ mean?

Does a wine bottle punt mean better quality?

The post 5 expert tips on how to buy wine like a pro appeared first on Decanter.

Aldi reduces sugar, elevates taste: Top picks from this season's tasting

Wed, 29 Oct 2025 08:00:39 +0000

The last time Decanter covered an Aldi tasting in March this year, Tina Gellie gave voice to a persistent problem that she and many of the other attendees (this taster included) had at the event: put simply, too many of the 94 wines on show contained far too much sugar.

Scroll down for scores and tasting notes of the best Aldi wines to buy

It’s only fair, then, to begin the latest review of this always competitively priced range by acknowledging what appears to have been a concerted attempt by the Aldi team to dial down the sweetness.

Aldi wines: Decanter’s pick of the best buys

International Beverage to Showcase Speyburn across European Airports

Premium spirits business, International Beverage, has today 19th September announced a busy six-month programme of European travel retail activations for its award-winning single malt Scotch whisky brand, Speyburn.

The activations will run in partnership with Avolta World Duty Free and Lagardère travel retail stores in airports across Scotland, Paris and Amsterdam, aiming to showcase Speyburn’s newly-launched travel retail exclusive range which includes Kentucky Bourbon Cask, Bourdeaux Red Wine Cask and Jerez Sherry Cask expressions.

Having kickstarted its campaign in Aberdeen Airport, Speyburn can be found in Paris where a colourful brand installation, a ‘spin-to-win’ wheel and a busy programme of whisky tastings will be featured at the city’s Charles de Gaulle airport until 22nd September.

The Speyburn experience will then move to Scotland’s Edinburgh and Glasgow airports, where digital tasting bars and check-in walls will pay homage to the brand’s rich cask origins and feature the vibrant designs and colour of the range’s new packaging.

To further incentivise travellers, an interactive ‘spin-to-win’ wheel will help them decide which whisky to sample and reveal which prize they could win if they purchase two whiskies from the range. The activations will lastly travel to Amsterdam’s Schiphol Airport from September until January 2026.

Bottled at 40% ABV, Speyburn’s one litre travel retail bottlings were launched exclusively to the channel in Spring this year. The new range retains the smooth and accessible flavour profile that Speyburn is renowned for. Presented in bold new packaging, each whisky highlights its cask origins with a series of striking illustrations. Oak trees, a rick house (where bourbon is matured) and horses reflect Kentucky; a chateaux, grapes and ornate lamp posts for Bordeaux and Spanish tiles, flamenco guitar and fans for Jerez. Speyburn Distillery’s distinctive pagoda-shaped roof features on the packaging of all the three single malts.

Speyburn’s takeovers across key European airports signals the brand’s ambition to drive trial and build brand presence within this important channel.

Ellen Alvarez Salgado, Regional Channel Marketing Manager GTR for International Beverage, said: ‘Speyburn’s latest travel retail range is proving extremely popular with travellers, and we are delighted to build on this momentum by launching this series of immersive airport installations.

‘With this exciting new programme of airport activations, we are bringing these unique new expressions to life as well as the incredible taste and vibrancy of Speyburn to thousands of airport shoppers over the coming months.’

Blackstar Company Saves Black Button Distilling from Bankruptcy – American Whiskey News

Wed, 29 Oct 2025 07:04:43 +0000

Blackstar Company Saves Black Button Distilling from Bankruptcy
Largest Bourbon Distillery in New York Looking to Bright Future Under New Ownership

ROCHESTER, NY – Black Button Distilling, the largest bourbon distillery in the state of New York, was saved from bankruptcy last week by Blackstar Company, a newly-formed company helmed by spirits industry veterans Kris Comstock and Ray Franklin. The investment by Blackstar will allow Black Button to continue operations, including distilling, bottling, and selling their award-winning spirits, including bourbon, Empire Rye whiskey, vodka, gin, and fan favorite Bespoke Bourbon Cream.

Black Button Distilling was founded in 2012 by Jason Barrett, and was the first craft distillery to open in Rochester NY since Prohibition. When industry friend and Blackstar co-founder Kris Comstock heard about the closing of Black Button, he was saddened by the news and reached out to Jason with an offer to help. “I was heartbroken to hear Black Button was closing and saw the community’s outpouring of support on social media,” said Comstock. “I’m thrilled about this partnership, as I have tremendous respect for Jason as a person and Master Distiller. Black Button Distilling has established a solid foundation across New York with their award-winning products. We look forward to building on that foundation as we expand the business.”

Jason Barrett, President and Master Distiller, Black Button Distilling said, “Although this is bittersweet, I’m happy that the distillery will remain open and our team will stay in place. I’ve known Kris for several years and have the utmost respect for his ability to build brands. I feel that Black Button is in great hands. But neither me nor my team is going anywhere. We will still run the day-to-day operations as always, but now have extra help and industry expertise from Blackstar. I’m very excited for the future of Black Button Distilling.”

Currently, Black Button has nine full-time employees, all of whom will remain. The tasting room, which closed in July, will remain closed for now as the new owners assess the business with more information to follow.

About Black Button Distilling

Established in 2012, Black Button Distilling is Rochester’s first grain-to-glass distillery since Prohibition and the birthplace of Rochester Style Bourbon. As a licensed Farm Distillery, 100% of the grains for Black Button’s whiskeys are sourced within 50 miles of the distillery in the heart of the Finger Lakes.

Founder and Master Distiller Jason Barrett designed and refined Black Button’s unique Column-to-Pot-to-Column system, an innovative process that preserves the most flavorful “hearts” of each run. Combined with Rochester’s dramatic seasonal temperature swings, this approach produces whiskeys of exceptional depth and character.

Black Button is also the proud producer of the internationally awarded Bespoke Bourbon Cream, honored with gold at the Concours International de Lyon and the John Barleycorn Awards. For more information visit https://blackbuttondistilling.com

About Blackstar Company

Blackstar is founded by four spirits industry veterans, including Kris Comstock, who spent nearly two decades building the powerhouse whiskey brands of Sazerac/Buffalo Trace Distillery, and Ray Franklin, who built a robust career in a variety of industry roles, including serving as Chief Revenue Officer for Spirits Capital Corporation. Blackstar offers strategic spirits expertise, guiding companies and brands through the hurdles of production, compliance, logistics, sales, marketing and nationwide distribution. Blackstar is headquartered in Lexington, Ky. For more information visit https://www.blackstarspirits.com

Murray McDavid King of Casks 35 Years Old Aberdeen Whisky Shop Exclusive – Scotch Whisky News

Wed, 29 Oct 2025 07:03:14 +0000

Introducing an exclusive from Murray McDavid

Bottled specially for our 15th year Anniversary!

Murray McDavid

King of Casks 35 Years Old Shop Exclusive

ABV: 49.5% 70 cL

This incredible blended malt was bottled by Murray McDavid exclusively for our shop to celebrate our 15th anniversary. This rare tea-spooned malt pays homage to the founding fathers of the Double Wood. The pioneering technique of re-racking whisky into a secondary cask for finishing—first developed at The Balvenie Distillery in the 1980s—serves as inspiration for Murray McDavid’s dedicated team as they continue to explore the Art of Maturation. Distilled in 1989, this exceptional spirit was matured for 35 years, with its final three months spent in a rich Oloroso sherry octave, adding layers of dried fruit, spice, and nutty depth before bottling in 2025. Bottled at natural cask strength, non-chill filtered, and with no added colouring.

£195.00

Tax included.

NOSE

Orchard fruit, baked apple & pear.

PALATE

Sweet malt, citrus and honey.

FINISH

Apricot, fruit loaf and oak spice.

Killowen Barántúil – Sagaland Part 3: The Fate of the Fir Bolg – Irish Whiskey News

Wed, 29 Oct 2025 07:02:32 +0000

Killowen Distillery is proud to present the third chapter in the Sagaland journey – Killowen Barántúil: The Fate of the Fir Bolg.

While whiskey-making is our craft, Sagaland allows us to tell stories that reach beyond the cask – blending Ireland’s mythological, culinary, and artistic heritage into one immersive experience.

For those following since Part 1, this release continues our collaboration with The Irish Mythology Podcast and FabCow / Fran Leavey, uniting story, sound, and visual art to bring Ireland’s ancient legends to life.

The Whiskey

Our first ever 6-year-old Single Pot Still, this Barántúil release had to be worthy of Sagaland. It spent five years in ex-bourbon casks before a long finish in a Killahora Orchards Pom’O cask – an apple aperitif crafted from rare apple varieties grown in Killahora’s 200-year-old orchards on the south-facing slopes of County Cork.

A small cask leak means fewer bottles than expected, making this release even more limited and special.

Tasting Notes

Nose: Vanilla and toffee apple – a perfect autumn pairing.

Palate: Pot still spices and rich custard texture, complemented by jammy fermented apple from the Pom’O cask.

Finish: The unmistakable Killowen DNA – a clean, distillate-led dryness reminiscent of red apple skin.

The Story

The Fate of the Fir Bolg

Each Sagaland release includes an insert card revealing the next chapter in the myth. Part 3 continues the saga with The Fate of the Fir Bolg, written by The Irish Mythology Podcast.

Scan the barcode on your insert to listen to the story and experience it as it was meant to be told.

The accompanying artwork by FabCow / Fran Leavey captures the energy, darkness, and beauty of Ireland’s oldest tales with remarkable depth.

For anyone who missed earlier chapters, a few of the leather books and previous insert cards are still available on our website, though in very limited numbers.

Release Details

Release Date: Wednesday 29th October @4pm (GMT – Killowen Time)
Price: £120

Purchase Here

N.B. Link will not be live until 4pm on Wednesday 29th OctoberA heartfelt thank you to the Irish Mythology Podcast and FabCow for their creative partnership throughout the Sagaland series – and to all of you who continue to share this journey with us.

Sláinte

The Killowen Distillery Team

New Release – Fettercairn Vanguard: 1st Release at Hard To Find Whisky – Scotch Whisky News

Wed, 29 Oct 2025 07:01:41 +0000

Fettercairn: Vanguard

1st Release · 70cl · 46.3% ABV

Fettercairn Vanguard is a series of three limited edition single malts. The first release was initially matured in a combination of first-fill ex-bourbon casks and specially crafted Scottish hybrid casks. It was then transferred into hybrid casks made from American Oak staves and heavily toasted Scottish Oak heads. The result is a whisky of remarkable balance, where vibrant tropical fruit notes are complemented by the subtle warmth of wood spice imparted by the hybrid cask maturation.

£99.95

ADD TO BASKET

(Fetter- Cairn) Fettercairn distillery lies just outside the village of Laurencekirk in Aberdeenshire. The village of Laurencekirk is famous for it’s ostentatious red sandstone arch, which was erected to commemorate the visit of Queen Victoria and Prince Albert to the village in 1861,

Whisky Wednesday Reviews Living Souls Q3 Full Range Review – Scotch Whisky News

Wed, 29 Oct 2025 07:00:08 +0000

Living Souls Q3 Full Range Review

THE REVIEW

Some absolutely incredible releases in this selection of bottlings from the folks at Living Souls. In order we have the 40YO Blend with an Islay Quarter Cask finish, Lagmore 10YO Single Estate Blended Malt, Glenrothes 17YO Oloroso Single Malt, Torabhaig 7YO First Fill Bourbon, and finally, the Williamson 13YO Islay Blended Malt.

A truly incredible selection of whiskies that offers something for everyone. Whether you’re looking for a delicate and old summary of what Scottish whisky is all about, a extremely well sherried single malt, or something that is young, smoky and very complex, there is something here to cater to everyone’s taste, and in a way that still offers remarkable quality for the whisky drinker.

Whisky Reviews every Wednesday
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Twitter.com/whiskytube
Youtube.com/whiskywednesday

Good things are coming to those who wait

Wed, 29 Oct 2025 06:54:19 +0000

Guinness has announced that the Guinness Open Gate Brewery, in London’s Covent Garden, will officially open its doors on 11th December.

The new 54,000 sq ft venue will be located on the site of the historic Old Brewer’s Yard and will offer visitors a world-leading microbrewing facility offering limited edition brews.

There will be two restaurants helmed by chef Pip Lacey, casual courtyard dining with pints and pies by chef Calum Franklin, spaces for public and community events, and exclusive merchandise ranges and collaborations from two retail offers. The first release of tour tickets and restaurant reservations will take place next month.

The microbrewing facility will be led by master brewer Hollie Stephenson, who previously headed up brewing at the Guinness Open Gate Brewery in Baltimore.

As well as being able to able to enjoy a quality pint, visitors will be able to sample a range of rotating, limited-edition craft brews and seasonal specials. These will include non-stout varieties and low-alcohol options, with premium lager, session IPA, pale ale, and porter available on site on a permanent basis.

As part of the tour experience, there will be:

Step into the Pint
An intimate 360-degree immersive experience that tells the story of Guinness’s heritage within Covent Garden.
Exclusive access
A guided tour of the working brewery.
Brewer’s Room Tasting Experience
Sessions curated by master brewer Hollie.
Pour your own Pint
Master the art of pouring and Guinness’ famous surge and settle ritual in the 232 Bar.

More information on the release of tour tickets will come soon.

“The Guinness Open Gate Brewery London has been years in the making, and we’re thrilled that the moment has almost arrived,” said Deb Caldow, Guinness GB’s marketing director. “We can’t wait to welcome Londoners and visitors from around the UK and the world.

“We consider this Guinness’ home in the UK, hosted in the country’s dynamic capital city. It will be a place to celebrate heritage, embrace innovation, and invite visitors to discover new flavours, experiences, and stories. Good things really are coming.”

The post Good things are coming to those who wait first appeared on Beer Today.

The post Good things are coming to those who wait appeared first on Beer Today.

This book is 'reminiscent of a school project', says our reviewer

Wed, 29 Oct 2025 06:00:42 +0000

The armchair wine and travel guide covers islands including Santorini, Greece.

What is it about a really big book that feels so luxurious? Its impracticality? Immovability? The sheer weight in your hands? Whatever it is, Assouline’s Wine & Travel series is like diving into a five-star hotel’s king-size bed graced with high-thread-count sheets and goose-down bedding, safe in the knowledge that there’s a freestanding bathtub with suitably indulgent bath salts and oils on hand for when you emerge – a fluffy robe and slippers, too, of course.

Mediterranean Islands (£105 Assouline, July 2025), which joins the France, Italy and (also new) United States of America books (all £100), is so delicious-looking – a cloth-bound hardback in a rich cornflower yellow, with gold foil and bold black block print – that you almost don’t want to open it. Yet it invites you, so alluringly, to discover ‘the sunlit soul of the Mediterranean terroir’. The end-papers are covered with wine labels, further enticing you to burrow within.

It’s the epitome of a coffee-table book: high GSM, satin finish and packed with imagery. It’s intended as pure escapism, but I can’t see it hitting home with any true wine or travel enthusiast. Although it’s just shy of 300 pages, I’d be surprised if the total word count matched an issue of Decanter – with brief introductions to each of the island regions covered, skimming over any of the depth that makes each so fascinating. The copy is even double-spaced – almost as if they didn’t have enough to fill the pages.

Author Enrico Bernardo is a sommelier by trade and clearly someone who loves wine – as shines through in his evocative turns of phrase (Marco de Bartoli’s Vecchio Samperi, for example, is described as ‘brazen, almost arrogant’) – but he isn’t given the space to share his knowledge.

Even if you were to look at this as a collection of photography, you’d be disappointed – some images are beautiful, but many are generic stock – think oversaturated sunsets and tourist snaps better suited to a Lonely Planet travel guide, making for an inconsistent feel. Combine this with the script font used for pullquotes (not just naff, it’s hard to read) and you’ve suddenly got something that feels reminiscent of a school project, rather than the plush publication this is meant to be.

There’s no practical advice on visiting the regions or wineries mentioned, no tips on where to eat, drink or stay, and no maps to guide you through more intricate regions (in fact, you’ll find some rather misleading illustrated pseudo-maps in places). There is at least a compendium of wineries at the back – but even that is just a list, with no indication on the style, size or quality.

If you’re looking for a weighty tome to match the colour scheme of your new conservatory, then this book is for you. But, if you want to learn more about the Mediterranean islands and their wines, you’ll find plenty of better sources elsewhere.

The rule of three

The team behind The Classic Wine Library has been busy, with a flurry of new releases: an updated edition of Raymond Blake’s Côte d’Or (May 2025), The Wines of Central and Southern Spain by Decanter Contributing Editor Sarah Jane Evans MW (June 2025) and – perhaps most intriguingly – The Wines of Brazil by Tufi Neder Meyer (May 2025). All published by Académie du Vin Library and priced £35.

Books: Delve into three introductory wine titles

Books: Taste the Limestone, Smell the Slate by Alex Maltman

Books: Drunk by Edward Slingerland

The post This book is 'reminiscent of a school project', says our reviewer appeared first on Decanter.

International Carignan Day: 14 awarded wines to celebrate with

Wed, 29 Oct 2025 05:00:13 +0000

What was once one of the most planted grape varieties in France, Carignan was overtaken by international varieties such as Merlot at the end of the 20th century, but is now enjoying a resurgence.

A grape known by many names including Cariñena, Mazuelo and Samsó in Spain, Carignano in Italy and Carignane in the United States, this red grape variety is characterised by thick-skinned berries and high-yielding vines which can retain acidity, even under the hot Mediterranean sun.

Carignan-based wines have deep colour and express aromas of red fruits like raspberry and spicy notes including cinnamon and pepper. They are often medium-bodied with a high level of austere tannins. Best examples will come from old vines (vieilles vignes) which show more concentration and elegance, either as single varietal wines or blends. Garnacha/Grenache, Syrah and Mourvèdre are common blending partners.

Scroll down to discover 14 Carignan wines to try from DWWA 2025

It’s likely to find Carignan-based wines coming from Southern France, especially Languedoc-Roussillon, parts of Spain and Sardinia in Italy. It has also grown to some extent in countries such as Argentina, Chile, Israel and South Africa.

At this year’s Decanter World Wine Awards, Spain’s Priorat renditions of this variety continued to impress the experts with Vall Llach, Mas de la Rosa Gran Vinya Classificada 2023 receiving a Best in Show medal. To further underline its quality and potential, judges commented that the ‘purity and finesse of this wine makes a convincing case for Carinyena as the pre-eminent variety for Priorat.’

Chile also saw success with three Gold medals awarded; Italy and France too with a selection of 90+ point varietal wines to seek out.

Carignan Day is held every year on the last Thursday in October. To celebrate, we highlight 14 awarded varietal Carignan wines from DWWA 2025 to try., with more to search at awards.decanter.com

International Carignan Day: 14 awarded wines to celebrate with

Best in Show

Vall Llach, Mas de la Rosa Gran Vinya Classificada, Priorat, Spain 2023
Best in Show, 97 points
Priorat has been almost as successful in our Best in Show pantheon as Barolo – this concrete-aged Carinyena is the region’s sixth laureate. This purity and finesse of this wine makes a convincing case for Carinyena as the pre-eminent variety for Priorat – and, contrariwise, for Priorat as the world’s greatest location for Carignan. It’s also a plaudit for concrete ageing, whether in egg or otherwise. The wine is a dark black-red in colour, and the aromas are less fruity than most; it’s one of those wines which seems to smell as much of a landscape as of fruit. It’s only two years old, yet the ageing has been so successfully managed that it has the seamlessness and harmony of a much older wine. On the palate, it is refined, graceful and shawl-like, full of lingering dark-fruit intensity but counterbalanced by the wine’s unstrenuous cashmere tannin and insinuating, palate-lapping acidity: extraordinary finesse for a variety often regarded as workmanlike elsewhere. Alcohol 15.5%

Chile

Bouchon, Vigno, Maule 2022
Gold, 95 points
Compelling red cherries, raspberries and strawberries waft across the nose and infiltrate the energetic palate with milk chocolate tannins and a lovely floral grip to end. Alc 14%

Casas Patronales, Vigno, Cauquenes, Maule 2022
Gold, 95 points
Striking black cherries, plums and delicate florals brim over the palate with its plump texture, plush tannins and evocative smoky acidity. Long and herbaceous. Alc 14%

Undurraga, Vigno, Maule 2022
Gold, 95 points
Inviting inky black forest fruit and clove spice melds with the impressive oak structure, folds into the black tea tannins and encircles the lengthy finish. Alc 14.5%

Morandé, Vigno, Maule 2022
Silver, 90 points
Ripe forest fruit on the nose with ripe strawberries, red currants, plums and a touch of vanilla. Lively and refreshing. Alc 14%

France

Abbotts & Delaunay, Vieilles Vignes, IGP Pays d’Oc, Languedoc-Roussillon 2023
Silver, 90 points
Aromatic nose, with lifted nuances of blackcurrant, wine gums, blueberries, dried herbs and black pepper. Juicy palate, with well-integrated tannins. Alc 13.5%

Claude Vialade, 100 Ans Mon Amour, IGP Aude, Languedoc-Roussillon 2023
Silver, 90 points
Aromas of spring flowers, cocoa, fresh black berries and touches of leathery and smoky undertones. Velvety palate, vibrant and fruity. Alc 13.5%

Israel

Recanati, Reserve Wild, Jerusalem Hills, Judean Hills 2018
Silver, 93 points
Leafy redberry fruit and sour cherries lead into dense black fruits, spice, mocha complexity, and ripe, silky tannins. Alc 14%

Italy

Santadi, Rocca Rubia, Carignano del Sulcis Riserva, Sardinia 2022
Silver, 91 points
Scents of violets, cherry, raspberry, Mediterranean herbs, very refined with fine dusty tannins and long-lasting with red petals finish. Alc 14.5%

Siddùra, Bàcco, Isola dei Nuraghi, Sardinia 2023
Silver, 91 points
Ripe, juicy wild strawberry, damson and liquorice, with intense and complex notes of spice and dried flowers, framed by velvety tannins. Alc 14.5%

Spain

Celler Masroig, Solà Fred, Montsant 2024
Value Gold, 95 points
Alive with red fruit pastille and floral perfumes, the palate also shows punchy cranberry acidity with a sweep of peppery spice and fresh herbs to end. Characterful and friendly. Alc 13.5%

Altavins, Selecció Carinyena, Terra Alta 2020
Silver, 93 points
Oaky nose with vanilla, cedar and blonde tobacco around a core of plummy fruit. Well rounded, with a silky texture. Alc 14.5%

Maset, Reserva 1777, Penedès 2021
Silver, 93 points
Complex on the nose, with aromas of meat, tobacco, dense blackberries, cedar, black plums and espresso. Energetic and vibrant palate. Alc 14%

Tosalet, Priorat 2019
Silver, 92 points
Notes of raspberry, cherry and sweet spices and hints of wet stone. Savoury and spicy on the palate, textured and elegant. Alc 15%

Search all DWWA 2025 results

The sommelier suggests… Carignan by Daniel Illsley

International Grenache Day: Awarded wines to try

Decanter World Wine Awards 2025 Best in Show: Top 50 wines

The post International Carignan Day: 14 awarded wines to celebrate with appeared first on Decanter.

Sour Cream Gravy

Wed, 29 Oct 2025 00:00:00 +0000

Turn those flavorful pan drippings into the creamiest gravy with a hint of tang. This sour cream gravy is rich, smooth, and so versatile. It’s perfect over mashed potatoes, pork chops, but especially on my favorite Swedish Meatballs.

What Makes This Gravy So Dang Good

Real flavor starts here: Using butter or pan drippings builds a deep, rich base that gives this gravy an authentic homemade flavor.
Balanced by Sour Cream: The mix of sour cream, the roux, and cream gives it a silky texture with a subtle tang you won’t find in ordinary gravies.
The Right Way to Thicken: Making a classic roux beats shortcuts like cornstarch! You get that velvety finish every time.

Ingredients Needed

Butter or Pan Drippings: Pan drippings from cooking your meat can be used in place of the butter. Use ¼ cup of pan drippings to add flavor and the fat it needs to create a roux.

How to Make Sour Cream Gravy

Knowing how to make gravy from pan drippings will change the way you feel about gravy. You’re especially going to love the unique flavor the sour cream gives this gravy.

Make Roux: Heat unsalted butter or ¼ cup of pan drippings in a skillet over medium-high heat. Add flour to the skillet and whisk to make the roux.
Add: Slowly whisk in beef broth and heavy cream. Then add Worcestershire and Dijon mustard.
Thicken: Simmer until the sauce starts to thicken.
Add Sour Cream & Season: Remove the gravy from the heat, then whisk in sour cream. Season with salt and pepper to taste!

Alyssa’s Pro Tip

Be sure to either remove the pan from the heat or lower the heat before adding the sour cream. The high heat can cause the sour cream to curdle.

Sour Cream Gravy

Creamy, savory, and just a little tangy, this easy sour cream gravy comes together in minutes. It turns pan drippings into something special!

Course Dinner, Sauce

Cuisine American

Keyword sour cream gravy recipe, sour cream sauce, swedish meatball gravy

Eccles Stout — the annual collaboration between Trevor Gulliver and Fergus Henderson’s St. JOHN restaurant and 40ft Brewery — is returning this November.

To celebrate, 40ft Blackhorse Road will play host to a commemorative party on Sunday, 9th November.

The St. JOHN team will journey to Walthamstow for the first time, offering an array of their legendary bakery classics. These will include a range of buns, pies, and, of course, its famed Eccles cake paired with Lancashire cheese. And Steve Ryan and 40ft will be debuting the epic brew.

Dishes available on the day will include ox heart buns, pig cheek pie, potato pie, and doughnuts for the sweet-toothed, in addition to a selection of St. JOHN wines.

This year marks the seventh anniversary of the partnership. What started with 40ft incorporating St. JOHN’s famous Eccles cakes recipe into its popular Deep Irish stout has become an evolving brew, where the recipe changes annually. The St. JOHN chefs prepare a blend of currants, nutmeg, and allspice, which the 40ft team blend into the stout.

Trevor Gulliver and Steve Ryan in the 40ft brewhouse (left), and Trevor trying a soupçon from the fermenting vessels

This year’s new vintage, one of the first to be produced in 40ft’s new brewery, focuses on bringing out the spices from the Eccles cakes with the ingredients now puréed to produce a smooth and full-bodied brew. There are notes of spice, nutmeg, dark chocolate, rich malt, and currants.

The Eccles Stout will be available on tap and in 330ml cans in all St. JOHN restaurants and cafés, and on tap at 40ft Brewery in Dalston and Blackhorse Road, as well as selected pubs across the city.

The launch celebrations will kick off at noon on Sunday, 9th November, at the new 40ft Brewery Blackhorse Road, with a vinyl soundtrack spinning all afternoon until 5pm and cans of the new brew available to take home.

The post Seventh collaboration for 40ft Brewery and St. JOHN first appeared on Beer Today.

The post Seventh collaboration for 40ft Brewery and St. JOHN appeared first on Beer Today.

Surprising study finds processed fats may not harm heart health

Tue, 28 Oct 2025 16:57:00 +0000

A new study offers reassurance about the safety of certain processed fats found in everyday foods. Interesterified fats made from palm or plant oils didn’t raise cholesterol or cause metabolic harm in healthy adults. The research challenges the idea that all processed fats are dangerous and shows that food technology can replace trans fats safely.

Probat Consolidating U.S. Operations in Dallas

Tue, 28 Oct 2025 16:45:34 +0000

German coffee roasting equipment maker Probat announced it is consolidating its U.S. operations in Texas, bringing together groups currently based at Probat Inc. outside Chicago, Bauermeister USA in Memphis and...

Trump Addresses Coffee Tariffs for First Time, Signals Break for Vietnam

Tue, 28 Oct 2025 15:12:13 +0000

Speaking to reporters at a press gaggle on Air Force One early yesterday, U.S. President Donald Trump directly addressed tariffs on coffee for the first time, saying, “We want to...

Creamed Spinach

Tue, 28 Oct 2025 14:36:19 +0000

My All-Time Favorite Creamed Spinach

Rich, savory, and perfectly creamy, this creamed spinach always steals the show. ♡

Over the years I’ve tested countless versions of this classic side dish — from frozen spinach shortcuts to heavier cheese variations to various seasoning blends — and this simple recipe is the one I’ve landed on as a forever favorite. It starts with a heaping pile of fresh baby spinach that wilts down into a silky, delicate base, then gets gently mixed with sautéed shallot, garlic, Parmesan, and a hint of nutmeg. The result tastes vibrant and fresh, creamy without feeling too heavy. And best of all, it’s quick and easy to make.

Whether you serve it up on Thanksgiving alongside roast turkey, pair it with steak on date night, or just serve it up as a simple weeknight side dish, it’s pretty much impossible not to love this creamed spinach. Let’s make some!

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The Houston Cocktail Lounge That Caters To A Wellness-Minded Clientele

Tue, 28 Oct 2025 13:53:35 +0000

Best Regards, a woman-owned bar and lounge, serves low-calorie cocktails and macro-friendly food, blending health, balance, and celebration in an upscale atmosphere.

Italy’s VBM Launches the Audrey Espresso Machine

Tue, 28 Oct 2025 12:56:29 +0000

Italian espresso equipment maker VBM last week revealed the Audrey espresso machine, the first machine equipped with VBM’s new HX² heat-exchanger technology. Shown publicly for the first time at...

Belgian Waffles

Tue, 28 Oct 2025 12:00:00 +0000

There’s nothing like my homemade Belgian waffles! They’re crisp on the outside, soft and fluffy on the inside, with deep pockets for all the syrup and butter. The secret is whipping the egg whites for that light, airy texture!

A Reader’s Review

I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.

– Sariah

Why You’ll Never Go Back to Box Mix

Light and Fluffy Every Time: Whipping the egg whites gives these waffles that perfect combo of crispy edges and soft, airy centers.
Classic Belgian Texture: Thick batter and deep pockets create that Belgian style. Golden, fluffy, and ready to hold all your syrup and toppings.
Family-Approved: After making tons of batches, this recipe has become a family favorite. It’s consistent, reliable, and better than box mix!

Belgian Waffle Ingredients

Oil: Use a neutral oil like vegetable or canola, or swap for cooled, melted butter for a richer flavor.

Homemade Belgian Waffles Recipe

I used to think boxed mix was the way to go for easy pancakes and waffles, until I made this waffle recipe! I have never looked back! These come together with not much more effort, and the results are well worth it!

Dry Ingredients: In a large bowl, whisk all-purpose flour, sugar, baking powder, and salt, then set aside
Separate Egg Whites & Yolks: Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
Whip Egg Whites: Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over mix! Set aside.
Combine Wet Ingredients: Add milk, vegetable oil, and vanilla extract to the bowl with the yolks, then whisk to combine.
Combine Wet & Dry Ingredients: Add the flour mixture to the milk mixture and stir until just incorporated.
Fold & Cook: Gently fold the beaten egg whites into the batter. Preheat the Belgian waffle maker according to the instructions and spray it with non stick cooking spray. Pour the batter into the hot waffle iron, then cook until golden on the outside. Top with your favorite toppings!

Alyssa’s Pro Tip

Egg Whites! Don’t skip separating the eggs and beating the whites! Beaten egg whites create a fluffy waffle by incorporating air into the batter!

Belgian Waffles

Front row: Gijs Swinkels, chief commercial officer at Royal Swinkels; and Simon Theakston, chairman of T&R Theakston. Back row (left to right): William Theakston, channel development manager at Theakston; Simon Holland, Royal Swinkels’ UK general manager; Richard Bradbury, managing director of Theakston; and Huub in der Rieden, managing director, export, at Royal Swinkels

Bringing together more than 500 years of combined brewing heritage, the collaboration will enhance national coverage and offer UK pubs, bars, and operators a broader, complementary portfolio of world-class beers.

From 3rd November, Theakston will represent Swinkels’ portfolio in the UK on-trade, driving strategic development and expanding reach across both free trade and national accounts.

Theakston’s established cask and keg range — including much-loved beers such as Old Peculier and Theakston Best Bitter — will be joined by Swinkels’ distinctive brands. These include: fast-growing Belgian fruit beer Fruitage, by Rodenbach; global pilsner Bavaria; La Trappe Trappist beers; and cult favourite Uiltje Brewing, known in the UK for Juicy Lucy NEIPA.

“We are delighted to partner with Theakston Brewery, a name that carries immense trust and respect in the UK beer trade,” said Gijs Swinkels.

“As two independent, family-run brewers, we share the same approach to quality, service, and long-term commitment. Together we will strengthen our UK presence and deliver more value to customers.”

Simon Theakston, chairman of T&R Theakston, added: “We are excited to be working with Swinkels — a global brewer that, like us, is rooted in family ownership and long-term thinking. Our portfolios perfectly complement each other, and this partnership enables us to offer a broader, more diverse selection to our customers while growing our national footprint together.”

The post Theakston and Swinkels to partner in UK on-trade first appeared on Beer Today.

The post Theakston and Swinkels to partner in UK on-trade appeared first on Beer Today.

Brewery trust helps search and rescue team

Tue, 28 Oct 2025 08:00:49 +0000

The St Austell Brewery Charitable Trust has donated six specialist jackets to the West Cornwall Search and Rescue Team (WCSAR), helping to equip new volunteers.

The jackets, designed to withstand the harshest elements the team often face, will be used by 13 new recruits currently undergoing training with WCSAR. Once qualified, these volunteers will be on call 24/7, 365 days a year, ready to respond to incidents across the TR postcode area.

Founded in 2003 as the Cornwall Rescue Group, WCSAR was established to relieve pressure on Devon-based teams. Today, its volunteers range in age from their mid-20s to mid-70s, united by a commitment to helping others in times of crisis.

The donation was made possible by the St Austell Brewery Charitable Trust, which has been supporting charities, communities, and individuals in need across the South West since 2003. To date, the trust has raised more than £1 million which has benefited the communities in which St Austell Brewery operates its pubs and two breweries, in Cornwall and near Bath.

“We’re proud to support West Cornwall Search and Rescue Team, a charity that plays a critical role in keeping our communities safe,” said Piers Thompson, external affairs director at St Austell Brewery.

“As one of the region’s largest employers, we’re deeply rooted in Cornwall and passionate about supporting causes that make a real difference locally. These volunteers give their time selflessly, often in dangerous conditions, and we’re pleased to help ensure they have the right equipment to carry out their life-saving work.”

Andy Brelsford, chair of West Cornwall Search and Rescue Team, added: “These jackets will make a real difference to our team, ensuring that our volunteers stay warm, dry, and protected while responding to incidents in all weather conditions across Cornwall. Support from local businesses like St Austell Brewery helps us continue to provide a vital service to our community.”

In 2024 alone, the trust raised more than £150,000. Recent beneficiaries have included Young Lives vs Cancer, Great Western and Cornwall air ambulances, the Royal Cornwall Hospital Trust, and The Cornwall Bicycle Project CIC.

The post Brewery trust helps search and rescue team first appeared on Beer Today.

The post Brewery trust helps search and rescue team appeared first on Beer Today.

The insiders' guide to Tuscany – the ultimate wineries to visit, wines to try and final tips

Tue, 28 Oct 2025 08:00:45 +0000

Le Mortelle

Italy editor James Button rounded up a crack team of Decanter‘s regular expert Italian contributors, got them to open their address books and share their pearls of wisdom about that most renowned of Italian regions – Tuscany.

Following on from parts one and two, in part three they share their must-visit wineries, must-try wines and any last must-do activities and final tips to really set the seal on your visit.

See below for our experts’ insider tips on travelling and sight-seeing in Tuscany

Glen Scotia unveils third release in Icons of Campbeltown series inspired by Scottish folktales of the Wulver – Scotch Whisky News

Tue, 28 Oct 2025 07:05:13 +0000

Glen Scotia unveils third release in Icons of Campbeltown series inspired by Scottish folktales of the Wulver

Glen Scotia has revealed the third expression in its Icons of Campbeltown collection, a five-part annual series which pays tribute to the Victorian whisky capital of the world’s rich history steeped in Scottish folklore.

A limited edition unpeated Tawny Port Cask Finish 12-year-old single malt whisky, Icons of Campbeltown Release No.3 depicts the Wulver, taking inspiration from another of the saints and beasts carved into Campbeltown’s medieval market cross, a poignant meeting place for storytelling in the heart of the town.

The 14th-century cross is richly adorned with intricate stone carvings, crafted by anonymous hands for hundreds of years. Figures of saints, mythical creatures, warriors and enemies are etched into its surface, each believed to reflect different eras from Campbeltown’s long history. The details echo the enduring spirit of the community in Scotland’s fifth and smallest whisky producing region.

Symbols of a wolf among the mythical markings spark the imagination and invoke old folktales of the Scottish Wulver. Said to be a formidable creature with a gentle soul, tales of the Wulver tell of a wolf’s head with a man’s body and a thick coat of brown hair but are not typical stories of witchcraft and terror. Instead, depictions of the Wulver mirror the generosity of spirit in Campbeltown’s DNA which has run through Glen Scotia for almost two centuries.

Legends have it that the Wulver dwelled in a cave dug into the side of a wooded hill, a place where no one dared to tread. Despite his daunting appearance, the tales recount the Wulver’s quiet days spent fishing in solitude, and his generosity and charitable nature for sharing his catch with his poor neighbours, leaving fish on their windowsills in the dead of night. This spirit is rooted in the heart of Campbeltown’s distilling community, known for its resilience and generous nature without the expectation of reward.

Glen Scotia pays homage to the Wulver’s enduring spirit, and the historical markings of this mythical creature etched on the town’s market cross in Icons of Campbeltown Release No.3.

The limited-edition, unpeated 12-year-old single malt whisky has been expertly crafted by master blender, Ashley Smith with a Tawny Port Cask Finish.

Following careful maturation in hand-selected bourbon barrels, the whisky was transferred to ex-Tawny Port casks to finish for nine months, a process which has resulted in bursting flavours of red fruits, forest berries and dark chocolate. The finish is long and enduring, much like the legend of the Wulver itself, with the unmistakable maritime character of Glen Scotia.

To bring the Wulver to life, Glen Scotia has continued to partner with celebrated artist, John Holtzman for the Icons of Campbeltown series, whose portfolio includes work for Disney, Marvel and Macmillian.

Ashley Smith, Master Blender for Glen Scotia said: “The ancient market cross that inspired the Glen Scotia Icons of Campbeltown series gives us an exciting starting point to experiment with the single malts to match the mythical icons. For the third release in the series, I wanted to create a unique 12-year-old expression using the finest Tawny Port casks to finish the whisky, which have imparted rich fruity flavours paired with the subtle maritime notes that are a well-loved distinction of Glen Scotia.”

Iain McAlister, Distillery Manager and Master Distiller at Glen Scotia, added: “Our distilling community knows a thing or two about supporting each other in times of need, just like the Wulver did, as the tales are told. That same bold Campbeltown spirit is still very much alive in the town today and it is this character and quiet generosity which Glen Scotia is honouring in this latest instalment in our Icons of Campbeltown series.”

Icons of Campbeltown Release No.3 was bottled at 51.7% ABV and retails for £80. The expression is now available from Glen Scotia’s website, at the distillery’s visitor centre in Campbeltown, and exclusively at Fortnum & Mason. It follows in the footsteps of the first two releases in the Icons of Campbeltown series which were inspired by the Mermaid and the Dragon featured on the market cross.

For more information on Glen Scotia Icons of Campbeltown Release No.3 visit: www.glenscotia.com

Tasting notes

Nose: Juicy forest fruits, candied nuts and crisp red apple, all wrapped in indulgent caramel sweetness.

Palate: Layers of dried fig and orange peel unfold alongside smooth praline, offering both richness and balance.

Finish: Dark cocoa and dried fruits linger beautifully, complemented by gentle vanilla and warming oak spice.

About Glen Scotia

Distiller Glen Scotia has been producing single malt whisky in Campbeltown since 1832 and is one of three surviving distilleries in the town.

Producing peated and non-peated whiskies, the distillery still maintains much of its original design, including the stillroom and the dunnage warehouse dating from the 1830s. To this day, the distillery team follow in the footsteps of their founders, using traditional methods, carefully creating the subtly maritime Campbeltown style the brand has become world-famous for.

Recognition of Glen Scotia’s style and craftsmanship continues to be acknowledged globally.

In 2021, Glen Scotia’s 25-Year-Old single malt was awarded ‘Best In Show Whisky’ at the San Francisco World Spirits Competition. Over 3,800 entries across thirty-one categories were judged with Glen Scotia being awarded the overall winner across all countries and styles. Only seven months later, Glen Scotia was also named Scottish Whisky Distillery of the Year at the Scottish Whisky Awards 2021.
In 2022, Glen Scotia’s Victoriana won ‘Best In Class’ in the Distillers’ Single Malt Scotch – No Age Statement category at the San Francisco World Spirits Competition.
In 2023, Glen Scotia won ‘Best Single Cask Single Malt’ at the World Whiskies Awards for a single cask bottling distilled in 2009 and aged for 13 years exclusively in a first-fill bourbon barrel.
Later that same year, Glen Scotia’s 25-Year-Old won a coveted Platinum award at the San Francisco World Spirits Competition 2023, which is awarded to the very few entries that receive a Double Gold medal for three consecutive years at the prestigious global event.
In 2024, Glen Scotia received a number of prestigious awards across its range of single malt whiskies, including Platinum titles at the San Francisco World Spirits Competition 2024 for both Glen Scotia Victoriana and Glen Scotia 25 Year Old.

The Grand Whisky Auction October 2025 Auction Ends Tonight – Auction Whisky News

Tue, 28 Oct 2025 07:04:43 +0000

The Grand Whisky Auction ENDS TONIGHT!

The auction closes TONIGHT (Tuesday, 28th October 2025) from 9:00pm (BST)

________________________________

Are you interested in selling whisky in our next auction?

Introducing: The Wetlands Single Cask

The Wetlands Single Cask is drawn from a select refill sherry butt, a nod to reuse and our sustainability ethos. Bottled at a bold 61.1% ABV, this 2009 cask delivers a rich, fruity, and elegant dram.

Nose: Citrus, kiwi, ripe fig, milk chocolate, whipped vanilla cream, garden mint, oat biscuits, candied walnut.

Palate: Nicely aged and charmingly Glengoyne, tangerine, peach, toffee, cola, almond thins, subtle spice, malt, sweet oak.

Finish: Freshly balanced soft citrus, dried fruits, gently drying oak, cream sherry.

With only 500 bottles available, priced at £190, this collector’s item features a bespoke illustration by artist Elin Manon, capturing the spirit of our distillery and the wetlands we proudly support. Proceeds from this release will help fund vital conservation work through our partnership with the Wildfowl & Wetlands Trust.

Available at Glengoyne Distillery, online, and select WWT sites.

Slàinte mhath,

Team Glengoyne

Auchentoshan 24 Year Old 1999 Murray McDavid Mission Gold – The Whisky Barrel News

Tue, 28 Oct 2025 07:02:25 +0000

Auchentoshan 24 Year Old 1999 Murray McDavid Mission Gold

£243.50

Auchentoshan 24 Year Old 1999 is a rare Lowland single malt Scotch whisky bottled by Murray McDavid for the Mission Gold series. Distilled in 1999 and matured in a single ex-bourbon hogshead, this elegant triple-distilled Lowland malt was bottled exclusively for the United Kingdom market. With only 90 bottles released, it is an exceptionally scarce expression—and one that has been crowned a Gold Winner in the Scottish Field magazine’s 2025 Readers’ Challenge.

Why We Think You’ll Love It

Distilled in 1999 and matured for 24 years in single ex-bourbon hogshead
Bottled by Murray McDavid for the prestigious Mission Gold series
Crowned Gold Winner in Scottish Field magazine’s 2025 Readers’ Challenge
Exclusive release for the UK market
Extremely limited edition with only 90 bottles produced

The Auchentoshan 24 Year Old 1999 Murray McDavid Mission Gold is an award-winning Lowland single malt of great rarity and finesse. With ex-bourbon cask maturity, triple-distilled smoothness, and just 90 bottles available, it is both a collector’s prize and a connoisseur’s dram.

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The cutest healthy Halloween treat! Frozen banana + white chocolate = these adorable ghost pops! Frozen Banana Ghost Pops These Frozen Boo-nana Pops are the cutest healthy Halloween treat! Made with just two ingredients—bananas and white chocolate—they’re creamy, naturally sweet, and a hit with kids and adults alike. Perfect for Halloween parties, after-school snacks, or […]

Perry is alive, declare campaigning producers

Mon, 27 Oct 2025 18:18:22 +0000

The Three Counties Cider & Perry Association has launched a Perry is Alive campaign following a print article declaring the style dead.

Image: Helen Anne Smith

The article, in The Grocer last week, was headlined ‘Perry is dead declares cidermaker Westons’.

In the article,Westons said reframing its Henry Westons Perry as a pear cider — while also dropping its ABV from 7.4% to 6% — had helped to revitalise it.

Off-trade sales had risen 488% to £660,000, ahead of the £20,000 of sales of the perry the previous year.

The TCCPA are encouraging their members to speak out about the importance, magic, and vitality of perry, using the hashtag #perryisalive.

It says to actively remove perry from labelling and marketing is to alienate and dilute consumers’ knowledge and appreciation of the agriculture, history, heritage, and tradition that forms the UK and beyond. The move dismisses and endangers a vital part of our national identity and culture, it adds, and works to erase a drink that so many people are working tirelessly to champion and preserve for the enjoyment and enrichment of generations to come.

“Perry is more alive than ever,” said Albert Johnson, chair of the TCCPA and director of Ross-on-Wye Cider & Perry Company. “The Three Counties Cider & Perry Association has more members than at any time in our 32-year history, with more of those producing perry than any time before, in greater quantity and with greater quality than ever before.

“Alongside this, we have just held the inaugural International Perry Championships at the Malvern Autumn Show, an
extraordinary competition that saw entries from all over the three counties and beyond right across the UK, from producers large and small, all of whom are determined to produce the most delicious drinks made from our precious heritage perry pear varieties.”

Emma Jordan, of Blue Barrel Cider, said: “Perry is very much alive! We’ve nearly sold out this year for the first time due to growing demand. At a time when so many traditional orchards are being lost, perry stands for resilience, craftsmanship, and connection to the land.

“With rising sales, dedicated International Perry Championships, and a hugely successful Perry Day at the Museum of Cider, its future is bright. We won’t be deterred by a Goliath attempt from macro producers to erase a vital part of our heritage — Perry isn’t just alive, it’s thriving!”

The post Perry is alive, declare campaigning producers first appeared on Beer Today.

The post Perry is alive, declare campaigning producers appeared first on Beer Today.

Ten Years In, Owen’s Mixers Has Transfused A New Blueprint Into Beverage Distribution

Mon, 27 Oct 2025 17:01:31 +0000

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Mon, 27 Oct 2025 16:20:51 +0000

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A vintage year of Hydes specials ends with a porter

Mon, 27 Oct 2025 16:11:03 +0000

Hydes Brewery has unveiled its final seasonal ale of the year, Imperial, rounding off a 2025 line-up from the brewery’s Vintage cask ale collection.

Available exclusively across Hydes’ managed and tenanted pubs in the North West and North Wales throughout November and December, Imperial (5.2% ABV) is a classic porter.

Defined by smokey notes and the taste of roasted coffee and chocolate, Imperial delivers a deep and satisfying profile, says the brewer. Black malts and roasted barley lend a distinctive darkness, while subtle hints of molasses, raisins, and liquorice create layers of complexity and warmth.

Following the success of earlier releases this year — XPA, Mild, IPA, Red, and Stingo — Imperial completes Hydes’ six-strong seasonal programme for 2025.

“Imperial is the perfect way to close our 2025 seasonal calendar,” said Hydes’ managing director Adam Mayers. “Its rich, smokey character and smooth finish make it an ideal beer for the colder months.

“This year’s range has celebrated the depth and diversity of traditional brewing, and Imperial is a fitting finale.”

As with the rest of this year’s Vintage collection, Imperial features Hydes’ distinctive retro-inspired branding, which revives the iconic Anvil Brewery identity across pumpclips and promotional material.

The post A vintage year of Hydes specials ends with a porter first appeared on Beer Today.

The post A vintage year of Hydes specials ends with a porter appeared first on Beer Today.

Cristina Mercuri: Wines on the edge – How Etna is redefining elegance

Mon, 27 Oct 2025 14:30:50 +0000

Vineyards near to Mount Etna in Sicily.

In a nation with a longstanding reputation for warmth, generosity and, at times, opulence in its wines, Etna emerges as a distinctive entity, offering a wine style that is more incisive, cooler and more structured.

But is DOC Etna in Sicily genuinely leading the way in the shift towards elegance in Italian fine wines? Or is it merely the most appealing manifestation of a more extensive transformation that is already in progress?

Spread around the flanks of the world’s most active stratovolcano, Etna’s vineyard area spans about 1,300ha, spread across 142 contrade – a fragmented landscape characterised by lava flows, elevations and exposures that exhibit a dynamic evolution, mirroring the restless activity of the volcano itself.

To walk among these vineyards evokes a profound sense of the presence of the volcano: colossal, silent, vibrant. The tension present within the landscape appears to imbue the wines themselves with animating spirit. It’s a collage of micro-terroirs interpreted by a generation of winemakers who understand that restraint is a refined value.

White Carricante and red Nerello Mascalese thrive here, yielding wines of linear structure, vivid acidity and aromatic precision.

Yet terroir alone doesn’t make a movement. What strikes me most is how the younger winemakers here have committed to a style that avoids density in favour of truth.

Whether it’s the precision of Federico Graziani, the cerebral transparency of Graci’s wines, or the restrained beauty of Girolamo Russo – all on the volcano’s north slope – there’s a shared philosophy: let the mountain speak, don’t over-extract, keep it lifted. It’s a rejection of both global trends and local stereotypes.

Some experts compare Etna with Burgundy. There’s some truth to this, but also something more: Etna is building an identity all of its own that’s authentic to its place.

Nevertheless, I am reluctant to designate this as a distinctive characteristic of Etna. Today, the concept of elegance is influenced by many factors: climate, markets, aesthetics, recent trends and identity. You see the same refinement playing out in Chianti Classico, for example, where Sangiovese is being harvested for lower alcohol and a slender character, oak influence is being reduced and the fruit allowed to breathe.

In the north, Valpolicella producers are questioning the dominance of ‘wines of method’ such as Amarone in favour of fresher, delicate expressions of Corvina-based blends; even in Barolo, the obsession with structure is giving way to nuance.

What we’re seeing is less a revolution from below, more an industry-wide recalibration.

Is Etna the leader in this, or simply the most emblematic case? I’d argue it’s both. It leads in the clarity with which it expresses this new Italian elegance – lean, mineral, energetic – but follows in the sense that other regions began to shed their excesses earlier.

The distinguishing characteristic of Etna is the purity of the signal. Here, elegance does not require artificial manipulation; it manifests organically, emanating from the ground.

Pursuing the thought further, what is behind the present exaltation of elegance in Italian wine? Is it a reaction to the super-cuvées of the 1990s and 2000s: wines inflated by oak, extraction and critics’ points? Perhaps climate change is forcing a rethink of ripeness. Or is it indicative of a more profound cultural shift and an emergent consumer demand?

After decades of asserting power on the world stage through its wines, Italy may be learning that its true strength lies in distinctiveness not dominance.

Etna’s role in this is crucial. It gives us a vocabulary of elegance that is southern, volcanic and deeply rooted.

This approach has the potential to transform the discourse surrounding the concept of finesse in Italian wine, challenging conventional notions of its association with specific regions or climates. In that sense, Etna is not just on the edge geographically – it’s on the edge of a new Italian wine identity.

In my glass this month

Firmly rooted in Etna’s sense of place, Maugeri’s sophisticated Contrada Volpare Rosato 2024 is a testament to restrained volcanic elegance. Made from Nerello Mascalese, it offers a fragrant bouquet of wild strawberry and thyme, a touch of toast from judicious use of oak, and a mineral, smoky note. The palate has a lively yet poised quality, with vibrant acidity, mid-palate weight, linear tension and layered structure, with a long citrus-zest finish.

Cristina Mercuri is founder and CEO of Mercuri Wine Club, which provides trade consultancy and WSET education and training at all levels in Italy

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The post Cristina Mercuri: Wines on the edge – How Etna is redefining elegance appeared first on Decanter.

Air Fryer Salmon

Mon, 27 Oct 2025 14:24:42 +0000

The Easiest Way To Cook Perfect Salmon

Perfectly tender inside, golden and lightly crisp on the edges — this air fryer salmon recipe has officially become our family’s favorite way to cook salmon. ♡

I’m honestly so impressed with how reliably the air fryer cooks salmon to perfection. The fillets come out juicy and flaky on the inside with that irresistibly crisp, caramelized surface on the outside every single time. No splattering oil, no babysitting the pan, no guesswork required. And it all comes together easily in just 10 minutes!

All you need are a handful of pantry spices, a drizzle of olive oil, and a squeeze of fresh lemon to make it shine. Serve it up with some roasted (or air-fried) veggies with a green salad, add the salmon to your favorite pasta or grain bowl, tuck it into tacos with a squeeze of lime — however you serve it, this all-purpose air fryer salmon recipe is absolutely a keeper.

(more…)

Mahlkönig Launches Xenia Home Espresso Machine and E64 WS Grinder

Mon, 27 Oct 2025 12:57:05 +0000

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Cheesy Garlic Bread Dip

Mon, 27 Oct 2025 12:00:00 +0000

Cheesy garlic bread made into the dip of your dreams! This Garlic Bread Dip is full of roasted garlic and layers of melty cheese. It’s irresistible from the very first bite!

The Cheesy Details You Need to Know

Real roasted garlic flavor: Most recipes rely on garlic powder or minced garlic. Roasting the cloves turns them sweet, buttery, and rich!
Perfect Creamy-Cheesy Balance: Sour cream and mayo keep it silky, while mozzarella and parmesan add that golden, stretchy finish!
Perfect Party Appetizer! It bakes up bubbly and toasty every time, scoops easily, and reheats beautifully!

Garlic Bread Dip Ingredients

Herbs: I love the convenience of Italian seasoning. It covers all the herbs! Fresh herbs work great too, so you can add your favorites.
Cheese: Swap the mozzarella for another melty cheese like shredded gruyere, smoked gouda, or asiago cheese.

How to Make Garlic Bread Dip

This cheesy garlic bread dip recipe is so delicious, you might want to just make this for lunch! The roasted garlic is the secret ingredient that takes this dip to the next level! If you like this dip, make my garlic bread pasta next!

Prep & Roast the Garlic: Preheat the oven to 400°F, then spray a small baking dish with nonstick spray. Slice the garlic tops off, drizzle with olive oil, wrap in foil, and place on a baking sheet. Roast for 40–55 minutes until tender, then cool and squeeze out the cloves.
Make Garlic Paste: Squeeze the roasted garlic into a large bowl. Mash the garlic using a fork until it becomes a paste.
Mix: Add the softened cream cheese, sour cream, mayonnaise, Italian seasoning, garlic powder, 1 cup of the 2 cups shredded mozzarella, and grated parmesan. Using an electric hand mixer, mix the ingredients until well combined. Season with salt and pepper to taste.
Top with Cheese and Bake: Transfer the dip into the prepared baking dish. Top with the remaining cup of shredded mozzarella. Reduce the oven temperature to 375°F and bake for 15-20 minutes, or until the cheese begins to melt and turns golden brown. Serve warm with crostini, crackers, or bread!

Alyssa’s Pro Tip

Garlic: Roasted garlic gives this garlic bread dip an elevated flavor! Roast your garlic ahead of time to make assembly even quicker.

Garlic Bread Dip

All the best parts of garlic bread, gooey cheese, roasted garlic, and creamy goodness, baked into one irresistible dip.

Course Appetizer

Cuisine American

Keyword cheesy garlic dip, garlic bread cheese dip, garlic bread dip recipe, garlic dip

McManus Pub Company has invested £350,000 to transform one of its most iconic Northampton venues, The Sir Pickering Phipps, into The Phipps.

An artist’s impression of the new frontage of the pub

McManus has been trading in Northamptonshire for more than 55 years and employs more than 200 staff across the county.

The Sir Pickering Phipps opened in 1998, with a touch of showbiz sparkle from Barbara Windsor, and now enters a new chapter. While the ‘Sir Pickering’ name is being retired, the new identity honours its heritage and the town’s connection.

“The Phipps represents everything we love about the modern British pub, heritage, hospitality, and great times,” said Gary McManus, managing director of McManus Pub Company.

“This investment allows us to create a venue that reflects Northampton’s character while offering something fresh, vibrant, and relevant for today’s customers. It’s about evolving with our community and keeping that sense of pride and fun alive.”

The post New era for The Phipps, Northampton first appeared on Beer Today.

The post New era for The Phipps, Northampton appeared first on Beer Today.

Brown Butter Pecan Pie Bars

Mon, 27 Oct 2025 10:00:00 +0000

Brown Butter Pecan Pie Bars

Made with brown butter, pure maple syrup, and plenty of toasty pecans, these salted brown butter pecan pie bars deliver that irresistible sweet-and-salty flavor in every bite without the fuss of baking a full pie.

The post Brown Butter Pecan Pie Bars appeared first on Sally's Baking.

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Perry is alive, declare campaigning producers

The Three Counties Cider & Perry Association has launched a Perry is Alive campaign following a print article declaring the style dead.

how to buy wine at an independent wine merchant and how to buy wine online, you’re probably halfway to cracking the code.

But, if you really want to buy wine like a pro, there are a few more things you need to know.