Homemade Caramels

Sun, 22 Dec 2024 01:00:00 +0000

Homemade caramels are perfectly buttery and soft with just the right amount of sweetness. They are easy to make and make great neighbor gifts for the holiday season.

Reasons You’ll Love This Recipe

Easy to Make: If you think making candy should be left to the professionals, think again. Homemade caramel candies are one of the easiest candies you can make.
Delicious Flavor: These caramels melt in your mouth soft and give you an added dose of flavor with a little bit of browned butter, which I’m kind of obsessed with.
Easy Candy: Once you make these caramels you will want to make more treats just like it! Check out this Salted Caramel Popcorn, Easy Crockpot Candy, and this Peanut Butter Pinwheel Candy.

Ingredients in Homemade Caramels

One of the best things about this homemade caramel recipe is it uses pantry staples! You can whip up a batch any time you get a sweet tooth craving. If you are making these for gifts, you’ll probably just need to get extra! Scroll to the bottom of the post for exact measurements.

Unsalted Butter: Adds even more depth of flavor because we brown it and add a very subtle nuttiness to the end result.
Granulated Sugar: Melts beautifully and, when cooked down, turns into the most beautiful amber color.
Dark Brown Sugar: Provides a rich depth of flavor.
Light Corn Syrup. This adds that sticky texture to the caramels and just a touch of sweetness. It’s a must for homemade caramels!
Evaporated Milk: Adds a nice creamy element and gives the caramels a unique toasty caramel flavor.
Heavy Cream: Makes the caramels soft and creamy.
Vanilla Extract: Gives the caramels an extra bit of depth And warmth. You can add a heaping tablespoon of vanilla bean paste instead of vanilla extract to make a vanilla caramel.
Salt: Enhances the flavors and balances the sweetness.

How to Make Homemade Caramels

My mom makes these caramels every year during the holidays to give to neighbors and friends. I remember helping her deliver them and hearing people say it was their favorite treat they got at Christmas! I’m so glad I decided to make my own! If I can do it, so can you!

Prep: Line a 9 x 9-inch baking pan with parchment paper going up the sides at least 2 inches. Spray lightly with pan spray. Set aside. Add the sugar, brown sugar, corn syrup, evaporated milk, cream, salt, and butter to a medium-sized heavy-bottomed saucepan.
Cook: Cook over medium-low heat while whisking frequently for about 30 minutes until it reaches 238-240 degrees Fahrenheit on a candy thermometer.
Add: Remove from heat and stir in the vanilla before pouring into the prepared pan. Set aside and let sit for a few hours until fully set up.
Cut and Wrap: Cut into 1 x ½ inch pieces with a sharp knife or pizza cutter. Wrap the caramels in wax paper.

Homemade Caramel Tips & Variations

Follow these tips so that your caramels turn out soft and delicious every time!

Temperature: Caramels must be cooked to the correct temperature. A candy thermometer is crucial! Too low, and they will be too soft and sticky. Too hot, they will be hard and possibly grainy. For softer caramels, cook until 235-240, and for chewier caramels, cook until 245-250. You can see the windows are extremely narrow in temperature.
How hot? Medium-low and slow is the trick to not burning or scorching your caramel. It will turn bitter if it is overcooked.
Don’t scrape the bottom of the pan! There can be sugar crystals hiding down there, and they can ruin all the caramels. Just pour out what you can.
Heavy-Bottom Saucepan: Use a heavy-bottomed metal pot for the most even cooking.
The butter and sugar have split! This happens when the butter and sugar melt at different temperatures at the beginning of the cooking process. If they do separate, fix it by reducing the heat to the lowest setting and whisking quickly until it comes back together.
Why is my caramel oily after it cooled? The most common cause of oily caramels is an abrupt shift or shock of temperature during the cooking process. If the caramel is brought up or down in temperature too quickly. If you have to adjust the temperature, do it gradually so you don’t end up with oily caramels.
Variations: You can change up your homemade caramels by sprinkling them with sea salt for salted caramel. Fold in ½ cup chopped pecans or walnuts, or dip in tempered chocolate or coating chocolate.

Water Test

***If you don’t have a candy thermometer, you can do the water test. It’s a bit more difficult to make sure you catch the caramel when it’s in the right temperature window. To do the water test, use a spoon to drop a few small drops of the caramel into a bowl of cold water. Be sure to use a fresh bowl of cold water for each test.

Thread Stage: If it ends up stringy or thread-like, then the caramel is in the thread stage (230-235 degrees Fahrenheit).
Soft Ball: If it ends up in soft, pliable balls, then the caramel is in the soft ball stage. This is perfect for soft caramels (235-240 degrees Fahrenheit).
Firm Ball: If it ends up in a ball but only flattens out if squished between your fingers and is sticky, then it is in the firm ball stage. This is great for chewy caramels (245-250).
Hard Ball: If it ends up in a ball and flattens out if squished between your fingers with some pressure but is not sticky, then it is in the hard ball stage. This will result in quite hard and extremely chewy homemade caramels and is not ideal (250-265).

Storing Leftover Caramels

I hope, for your sake, that you have some caramels left over to enjoy! If you do, here are some tips to make them last longer.

Airtight Container: Homemade caramels will change texture with exposure to too much moisture or air. It’s best to keep the caramels in an airtight container or jar.
If stored properly, caramels can last at room temperature for up to a month. In the fridge for up to 3 months. And in the freezer for up to a year. If refrigerated or frozen, let the caramels come to room temperature before eating.

More Caramel-Inspired Recipes To Try

If you’re like me, then I know you love that warm buttery caramel flavor. Here are some of my favorite caramel recipes for you to try.

Dressings, Sauces, and Dips

Homemade Caramel Sauce

35 mins

Desserts

Microwave Caramels

2 hrs 10 mins

Breakfast

Homemade Caramel Syrup

20 mins

Reasons You’ll Love This Recipe

So Easy to Make: Cinnamon pull-apart bread has all the comforting taste of cinnamon rolls but is made effortlessly with frozen rolls.

Crowd-pleasing: Each piece of pull-apart bread is gooey, flavorful, and melt-in-your-mouth delicious. Everyone who tries it loves it!

Great for Holiday Brunch: This fun twist on traditional cinnamon rolls will be a hit and is so perfect for Christmas morning breakfast. Pair it with my sausage balls and mini quiches for the perfect spread!

Ingredients For Cinnamon Pull-Apart Bread

This easy pull-apart bread recipe is perfect for breakfast, brunch, or a sweet snack! As an added plus, the ingredient list is short and sweet. Scroll down to the recipe card for exact measurements.

Frozen Dinner Rolls: Light and fluffy with zero effort!
Unsalted Butter: Melted butter adds rich flavor and helps the sugar and cinnamon distribute more evenly.
Granulated Sugar: Adds the perfect amount of sweetness.
Ground Cinnamon: The star spice for that signature cinnamon roll taste!

Glaze

Powdered Sugar: Creates a sweet, smooth glaze.
Whole Milk: Thins the powdered sugar for the right consistency.
Vanilla Extract: For warm, cozy flavor.

How to Make Cinnamon Pull-Apart Bread

This cinnamon pull-apart recipe is a cinch to make, requiring minimal prep and just a few simple ingredients! Coat the soft rolls in cinnamon sugar, layer in a loaf pan, and bake to golden perfection. Drizzle the glaze on top, and prepare to fall in love!

Prep Rolls: Thaw the frozen rolls, then place them on a parchment-lined baking sheet. Cover them and then let them thaw at room temperature. Preheat the oven to 350ºF and then spray a 9×5-inch loaf pan with non-stick spray. Flatten the rolls to about ¼ inch thick.
Coat: In a bowl, mix the butter, sugar, and cinnamon; coat each roll in the butter and cinnamon sugar mixture, and then place them in a stack on top of each other.
Fit into Pan: Afterward, take the stack and place it sideways in the loaf pan, fitting them to fill the pan.
Let Rise: Once the pan has been filled, brush any remaining butter mixture over the top of the loaf. Cover and let the loaf rise for about an hour until it’s risen almost to the top of the pan.
Bake: When the loaf has risen, bake it for 30-35 minutes. The dough should be golden brown where it’s exposed, and the loaf should temp out to 190ºF. Remove the loaf from the oven and let it cool completely.
Add Glaze: Make the glaze while the loaf is cooling. In a bowl, mix the powdered sugar, milk, and vanilla. Start with two tablespoons of milk, then add more as needed to achieve the desired consistency. After the cinnamon pull-apart bread has cooled, drizzle the glaze over the top and serve!

Tips for Pull-Apart Cinnamon Bread

If you want your cinnamon pull-apart bread to turn out perfectly, then I have some ideas for you that can help!

Use Homemade Dough: You can use homemade dough. I recommend a roll dough or other sweeter loaf dough.
Fitting the Rolls: The roll stack will seem like it doesn’t fill the pan, but trust the process. Gently press them down into the pan to fill the bottom, and as they proof, they will expand perfectly!

Storing Leftovers

Store your cinnamon pull-apart bread properly so you can enjoy it for days!

Room Temp: Store bread in an airtight container at room temperature for up to 3 days.
Fridge: For longer storage, transfer bread to the fridge for up to a week.
Freezer: Freeze the loaf in an airtight container for up to 2 months.

More Cinnamon & Sugar Bread Recipes

I have so many wonderful sweet bread recipes that you’re sure to love. If you like cinnamon and sugar as much as I do, you have to try some of my family’s favorites!

Breakfast

Cruffins

1 hr

Breakfast

Monkey Bread Muffins

25 mins

As the festive season approaches, experts have a warning for those taking prescription GLP-1 receptor agonist drugs.

Penelope Bourbon introduces Havana – American Whiskey News

Sat, 21 Dec 2024 08:05:58 +0000

Penelope Bourbon introduces Havana

Annual release in Penelope’s Cooper Series of cask finishes stands apart as an indulgent bourbon experience that balances tropical elements with rich, warm maple notes

ST. LOUIS (Dec. 10, 2024) – Penelope Bourbon announced its latest innovation in cask-finished bourbon with the release of Havana. Always at the forefront of innovation, the Penelope team capitalized on the popularity of maple with Havana, and redefined the double cask finish by taking a Caribbean rum finish for a base of molasses and tropical sweetness and enhancing it with a unique maple syrup cask finish to transform the entire flavor journey. The casks for the second finish have a distinctive life cycle – they were used to age Penelope bourbon, then were repurposed to age maple syrup before being used for Havana’s second finish. This special finish adds depth and warmth for an innovative and distinctive yet approachable experience for bourbon connoisseurs and adventurous newcomers alike.

“This is much more than a rum-finished bourbon – it’s a standout in our collection of cask-finished bourbons,” said Danny Polise, Penelope Bourbon Founder and Master Blender. “The maple finish is the perfect complement to the initial rum-finished bourbon by further elevating the blend and creating balance between savory, sweet and oak spice.”

As the latest premium release in the Penelope Cooper Series of cask-finished bourbons, Havana begins with Penelope’s signature Four Grain Straight Bourbon Whiskey aged four years with a mash bill of 74% corn, 7% rye, 16% wheat and 3% malted barley. The final expression is the result of aging 12 months in Caribbean rum casks and one month in the unique maple syrup barrels. Bottled at 93 proof (46.5% ABV), a limited allocation of 4,500 cases (6-in) ship this month at a suggested minimum retail price of $79.99.

Havana imparts an aroma of molasses, banana bread and rich maple with tastes of robust caramel corn, charred oak and candied pecans. The finish features lingering vanilla, brown sugar and syrup with hints of mellow tobacco and spice.

“We’ve been working on Havana for a long time to deliver the perfect product, and we couldn’t be happier with the way it turned out,” said Michael Paladini, Penelope Bourbon Founder and Vice President of Strategy for MGP Ingredients. “We really try to push the boundaries of innovation with every release in our Cooper Series. Havana’s double cask finish delivers rich flavor and complexity we think our fans will love.”

Penelope Havana is one of five special annual cask finish releases in Penelope Bourbon’s award-winning Cooper Series. The other offerings include Rio, double finished in American honey and Brazilian oak casks; Rosé, finished in French Grenache rosé wine casks; Tokaji, finished in Hungarian wine casks; and Valencia, finished in Vino de Naranja casks from Sevilla, Spain. A product locator for the Penelope family of bourbons can be found here.

ABOUT PENELOPE BOURBON

Founded in 2018, Penelope Bourbon has become one of the country’s fastest-growing whiskey brands. Named after founder Michael Paladini’s daughter, Penelope Bourbon offers a range of uniquely blended and finished straight bourbon and rye whiskey expressions, known for their smoothness and rich flavor, perfect for sipping neat or mixing in cocktails.

Penelope’s core expressions, including Four Grain, Barrel Strength, Architect, and Toasted Bourbon, have won more than 40 awards across the spirits industry. In 2024 alone, Penelope won Double Gold at the San Francisco World Spirits Competition for Barrel Strength and Toasted Rye, alongside innovation awards for limited releases such as Rio.

Penelope Bourbon continues to innovate within its Cooper Series, Limited Releases, and Estate Collection, further establishing its place among the top premium whiskey brands. Today, Penelope is available in 49 states and seven countries, proving that with passion, dedication, and love, anything is possible.

For more information, visit penelopebourbon.com or follow us on social media @penelopebourbon (Instagram/Facebook).

Whisky Auctioneer Extended December 2024 Auction – Whisky Auction News

Sat, 21 Dec 2024 08:04:00 +0000

Whisky Auctioneer Extended December Auction

20.12.24 – 06.01.2025

Now Live: Extended December Auction

Featuring over 8,000 rare whiskies and fine spirits, this auction offers a truly unique opportunity to bid on some of the world’s most sought-after bottles.

This month’s highlights include the exceptionally rare and legendary Port Ellen 12 Year Old Queen’s Visit 1980, an impressive vertical of over 21 Macallan 18 Year Old bottlings from 1966–1986, and the ultra-rare Tormore 1966 Samaroli Sherry Wood / Silver Cap, complete with a hand-drawn label by Samaroli himself.

We’re also delighted to present over 250 miniature bottles, featuring many whiskies that have scored 90+ on Serge Valentin’s Whiskyfun.com – a fantastic opportunity for collectors to sample and experience legendary malts.

Impressive Macallan 1966-1986 18 Year Old Vertical x 21

Legendary Port Ellen 12 Year Old Queen’s Visit 1980

Tormore 1966 Samaroli Sherry Wood / Silver Cap – Hand-drawn Label Version

Photo 5 – 250+ Incredible Whisky Miniatures

Jefferson’s Presidential Select 1991 18 Year Old Bourbon / Stitzel-Weller

New arrivals from Finn Thomson at Inverurie Whisky Shop – Scotch Whisky News

Sat, 21 Dec 2024 08:03:31 +0000

Finn Thomson Invergordon Single Grain 50 Year Old 1974

This rare single grain whisky from Invergordon, Scotland’s northernmost grain distillery, is a masterpiece shaped by time and tradition. Known for producing whiskies with a uniquely smooth and creamy profile, this 50-year-old expression exemplifies the transformative power of extended maturation. Left undisturbed in a single cask for exactly half a century, the whisky has evolved into an extraordinary spirit, showcasing a stunning array of flavours. This rare release not only celebrates the art of grain whisky but also redefines its potential, proving that, when given time, grain whisky can rival even the most revered malts in depth and complexity.

£370.00

Tasting Notes:

Bursting with notes of ripe peaches, nectarines, and delicate vanilla cream, it offers a velvety mouthfeel complemented by subtle hints of almond, coconut, and a whisper of oak

Finn Thomson Tamnavulin 33 Year Old

Few distilleries tell the modern story of scotch whisky better than Tamnavulin. Built in the height of the blended whisky boom in the 1960s, much of its production was destined for the expanding American market. The style of the distillery represented the consumer tastes of the time: malty and light, this was a malleable whisky and a blender’s dream.

With the fall in fortunes of the industry in the 1990s, Tamnavulin was one of many distilleries victim to closure. Indeed, this very cask was filled just a few years before the distillery was mothballed and not opened again until 2007.

That old style of Tamnavulin is almost lost, and what makes this cask so special is that the character of the original distillery shines through. Childhood memories of eating bowls of Golden Grahams come flooding back.

£500.00

This is a flashback to the best of the 1990s, sadly never to be repeated again.

Wemyss Malts “Our US Site Is Now Live!” – Scotch Whisky News

Sat, 21 Dec 2024 08:02:02 +0000

Our US Site Has Landed

Today, we’ve launched a dedicated website for our US customers! Shopping with us just got even better—US-based customers, you can now browse and shop on your very own version of our website, designed to offer improved shipping rates and a more seamless experience.

On our new US site, you’ll find your favourites from Kingsbarns Distillery and Wemyss Malts. We can’t wait for you to explore the new site. Cheers to making things simpler, smoother, and just a little bit more special for our US customers!

Sláinte,

The Wemyss Malts Team

Visit Our US Site

A Note On Shipping Costs:

1 lb – 12 lb (1–4 bottles) – $10.00
13 lb – 24 lb (5–8 bottles) – $34.00
25 lb – 36 lb (9–12 bottles) – $51.00
37 lb – 48 lb (13–15 bottles) – $68.00
49 lb – 60 lb (16–19 bottles) – $85.00

Douglas Laing Gift Guide – Christmas Whisky News

Sat, 21 Dec 2024 08:01:55 +0000

Scallywag

Signature Series – 13 Years Old

This extraordinary expression has been expertly crafted and matured for 13 years in the finest Spanish Sherry Oak Casks, delivering a rich and indulgent flavour profile that embodies the true spirit of Scallywag.

Timorous Beastie

Signature Series – 18 years Old

This special release has been crafted with meticulous care and aged to perfection in the finest Spanish Sherry Casks. Limited to just 650 bottles globally, you can expect a richer, sweeter profile of vanilla, juicy barley and dark chocolate…

Big Peat

Hameldaeme Edition

We have finished this rare marriage of Islay Single Malt in specially selected White Port Casks. The resulting Big Peat Blended Malt delivers a defined Islay peat smoke combined with spiced fruit, toffee, and honey, fused with waves of almond and vanilla. Sip, savour and enjoy this unique taste of Islay.

ralfy review 1085 – West Cork 10yo Irish Whiskey – Irish Whiskey News

Sat, 21 Dec 2024 08:00:22 +0000

ralfy review 1085 – West Cork 10yo Irish Whiskey @40%vol:

Government needs to review packaging fees, says BBPA

Sat, 21 Dec 2024 07:16:42 +0000

New packaging costs could see some brewers pull out of using glass packaging. That’s the view of the British Beer & Pub Association (BBPA).

New regulations apply to all UK organisations that import or supply packaging. The regulations mean that these organisations may be responsible for the costs of dealing with packaging waste. This is called extended producer responsibility (EPR) for packaging.

“Government must be clear-eyed that these proposed higher additional costs on brewers would land an extra £160 million or 5p per glass bottle on the sector,” said Emma McClarkin, chief executive of the BBPA. “This could force some brewers to leave the glass bottle market.

“Given the incredibly narrow margins UK brewers operate to, as they make an average of 2p per bottle of beer, this means they’ll be forced to pass on extra painful costs to the consumer if they want to carry on making their product.

“The sector is, of course, committed to a more circular economy and sustainable packaging solutions, but it is critical that government properly considers the full impact of these fees and wider packaging reforms on our industry which will severely diminish growth and risk jobs.”

She added: “We urge them to continue to review these fees and ensure they are fairer and more sustainable, so we can continue to play a critical role for the UK’s economy and employment.”

Illustrative base fees have been published by the government here.

The post Government needs to review packaging fees, says BBPA first appeared on Beer Today.

The post Government needs to review packaging fees, says BBPA appeared first on Beer Today.

Christmas Dinner Menu Plan

Sat, 21 Dec 2024 01:00:00 +0000

print the shopping list

Christmas dinner just got SO much easier! This menu plan has everything you need—delicious recipes and a shopping list to keep things stress-free. No more scrambling, just amazing food and holiday cheer.

Why This Christmas Dinner Menu is THE ONE These Angel Wing Cookies (a.k.a. Chruściki, Krusciki, or Faworki) are traditional Christmas cookies that look like delicate angel wings or knots. The cookies are dusted... Read More

Dr Chris van Tulleken names reason why people can't stop eating ice-cream

Fri, 20 Dec 2024 17:20:00 +0000

As he prepares for three Christmas lectures aimed at young people, ultra-processed foods expert and author Dr Chris van Tulleken explains why we should take a closer look at what's on our plates

Baked Salmon

Fri, 20 Dec 2024 16:36:25 +0000

This easy whole Baked Salmon recipe features a whole salmon fillet, fresh lemon, and a generous blend of fresh herbs like dill, parsley, and chives. Baked Salmon with Fresh Herbs A classic baked salmon recipe is one everyone should have in their back pocket. This simple dinner uses a whole side of salmon laid over […]

Weekly Coffee News: Comment on Prices + Sustainability Award Nominations

Fri, 20 Dec 2024 15:52:56 +0000

Welcome to DCN’s Weekly Coffee News! Subscribe here for all the latest coffee industry news. Also, check out the latest career opportunities at CoffeeIndustryJobs.com. Fairtrade Foundation Releases Statement on Coffee Prices Max Milward,...

In time for Winter, Widmer Brothers Brewing Returns with Brrr Hoppy Red Ale

Fri, 20 Dec 2024 15:10:54 +0000

Winter is just a day away and Portland’s iconic Widmer Brothers Brewing has the season covered with the return of Brrr Hoppy Red Ale. The brewery’s annual winter ale has made its return and for those in the Portland area, you can grab a sixer of Brrr Hoppy Red Ale today for just $6.00 that’ll surely make your holiday spirit […]

<p>The post In time for Winter, Widmer Brothers Brewing Returns with Brrr Hoppy Red Ale first appeared on BREWPUBLIC.com.</p>

Fresh Take: Inside Clase Azul Tequila’s Big Ambitions

Fri, 20 Dec 2024 14:55:38 +0000

Forbes' latest edition of its Fresh Take newsletter feature a look at Clase Azul Tequila's ambitious goals, bird flu updates, a vaccine for honeybees and more.

Christmas Breakfast Menu Plan

Fri, 20 Dec 2024 13:00:00 +0000

print the shopping list

I love, love, love enjoying a delicious breakfast on Christmas but don’t want to spend a lot of time doing it. This Christmas morning menu plan has 3 recipes: sweet, savory and a fruit option and ALL of them are easy!

I LOVE a Good Christmas Breakfast!

Keeps Christmas Morning Relaxed: There’s nothing better than starting the day with a cozy breakfast while the family unwraps gifts. A menu plan Makes sure that you’re part of the fun instead of stuck in the kitchen.
Creates Meaningful Traditions: Maybe it’s cinnamon rolls fresh from the oven or a breakfast casserole everyone looks forward to—having a plan just makes the day so much better. Plus, delicious food and holidays are a MUST.

Plan Ahead for Christmas Breakfast!

Guys, if you haven’t made Christmas breakfast a tradition yet, now’s the time to start! I’ve made it super easy with these recipes. Two can be prepped the night before, and the third only takes 45 minutes! Plus, I’ve got the shopping list all ready for you—no excuses! Trust me, there’s nothing better than enjoying delicious food while unwrapping presents. It’s a game-changer!

Sweet: Quick 45 Minute Cinnamon Rolls
Savory: Overnight Breakfast Casserole
Fruity: Christmas Fruit Salad

Print the menu plan and shopping list

How Many Does this Feed?

I have included 2 main dishes and a side of fruit. If you make all of them, you should be about to feed at least 8 adults! Stick to the shopping list that I have provided and you don’t even need to figure anything out. It’s so easy!

Quick 45 Minute Cinnamon Rolls

4.81 from 116 votes

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

View Recipe

Overnight Breakfast Casserole

This overnight breakfast casserole is perfect for holidays when you have guests, or even just when you need a hearty breakfast that's made and ready to go! It's simple, easy, and totally delicious!

View Recipe

Christmas Fruit Salad

5 from 4 votes

This easy Christmas fruit salad recipe is loaded with red and green fruit making it the perfect light and healthy addition to your holiday table! With a super simple dressing, it comes together quickly and is sure to be a hit!

View Recipe

click here for the free printable MENU and shopping list

Meal Planning with Left

Chocolate Covered Pretzels

Fri, 20 Dec 2024 11:46:33 +0000

Chocolate Covered Pretzels

A timeless favorite, homemade chocolate-covered pretzels are always a crowd pleaser. Enjoy the crispy, crunchy texture inside a soft chocolate coating, with that salty-sweet flavor combo no one can resist.

The post Chocolate Covered Pretzels appeared first on Sally's Baking Addiction.

How Clase Azul Built A Billion-Dollar Tequila Business Beyond The Top Shelf

Fri, 20 Dec 2024 11:00:00 +0000

Arturo Lomeli is transforming his super premium tequila brand into Mexico’s first luxury house—including hotels and boutiques—while maintaining the brand’s independence.

Nethergate Brewery reveals expansion plans

Fri, 20 Dec 2024 09:19:58 +0000

Suffolk-based Nethergate Brewery — home of the famous Old Growler beer — has submitted a planning application for an ambitious expansion project.

How the Nethergate site would look

The plans focus on a recently-acquired eight-acre field adjacent to the brewery. The new site will help Nethergate Brewery tackle practical challenges, such as providing additional parking for visitors to both the brewery and the neighbouring Country Park, as well as creating much-needed production space.

Features of the planning application include:

A new café and a larger, improved shop and visitor taproom
A children’s play area, creating a more family-friendly destination
Environmentally-friendly initiatives, such as an electric car charging station and a ground source heat pump

“This is a really exciting new chapter for us,” said brewery general manager Rob Crawford. “We’re committed to growing our business in a way that benefits our community and visitors.

“These plans not only address practical needs, such as parking and production space, but also present an opportunity to create something special that enhances the village’s charm and attraction.”

The brewery, owned by more than 100 shareholders and supported by more than 1,000 members — most of whom are local residents — has actively engaged with stakeholders to ensure the plans align with community expectations.

The post Nethergate Brewery reveals expansion plans first appeared on Beer Today.

The post Nethergate Brewery reveals expansion plans appeared first on Beer Today.

Hidden Barn Releases Latest in Series One Bourbon, “Slow Fade” – American Whiskey News

Fri, 20 Dec 2024 08:04:42 +0000

Hidden Barn Releases Latest in Series One Bourbon, “Slow Fade”

Slow Fade marks 10th Release in Series Created by Jackie Zykan

SPARTA, KY (Dec. 12, 2024) –Hidden Barn Bourbon is releasing its latest offering in its Series One expression, titled Slow Fade, named for its sweet, slow fade on the finish. Slow Fade is the tenth release under the Series One line, the bourbon brand started by Master Blender Jackie Zykan in 2022 in partnership with Neeley Family Distillery.

Slow Fade is a blend of five-to-six-year-old barrels distilled by Royce Neeley and blended by Jackie Zykan. The mashbill consists of Neeley’s flagship of 70 percent corn, 20 percent rye and 10 percent malted barley. Like all Neeley Family Distillery distillates, this bourbon was double pot distilled after fermenting with wild-crafted Appalachian yeast, a practice the Neeley Family has used for generations. The unique process also includes utilizing sweet mash as well as open cypress fermentation tanks to achieve products with rustic depth and dimension.

Tasting notes from Zykan describe this release as “Very well balanced, with brown butter, black cherry, and a bit of orange zest on the nose. Dark cacao and hazelnut lead the palate and the mouthfeel is perfectly viscous. The sweetness slow fades on the finish, rounding out with balanced warmth and clean longevity.”

Slow Fade was bottled at 106.5 proof with only sediment filtration. Suggested retail pricing for the Hidden Barn Series One Slow Fade Kentucky Straight Bourbon Whiskey is $79.99. It is available at the Neeley Family Distillery in Sparta, Ky, online, and at retailers in Kentucky, Indiana, New York, California, Georgia, Colorado, Nevada and New Mexico.

About Hidden Barn Bourbon

Hidden Barn’s name harkens back to the local communities who painted their barns black in solidarity with distillers during Prohibition. This sense of community is continued today through the passion for quality whiskey and camaraderie shared by its three partners, Jackie Zykan, Royce Neeley and Nate Winegar. Together, the three friends bring their own strengths – a superior palate, distilling prowess, and a powerhouse connector to form Hidden Barn Bourbon. Previous Hidden Barn Series releases have earned Best of Class in the Small Batch Bourbon Up to 5 years by The Tasting Alliance, Double Golds at the San Francisco World Spirits Competition in 2023 and 2024, and Best Small Batch, 1st Place at the 2023 New Orleans Bourbon Festival. Hidden Barn Bourbon is owned by Neeley Family Distillery. The brand is available online and in select states. For more information visit hiddenbarnwhiskey.com

Own a Piece of Whisky History Gordon & MacPhail Recollection Series – Inverurie Whisky Shop News

Fri, 20 Dec 2024 08:03:45 +0000

The ReCollection Series #3

Since 1895, Gordon & MacPhail has been driven by a simple mission: To create Single Malt Scotch Whiskies of exceptional quality in their own casks. The Recollection Series revives the spirit and character of now closed or long time silent Scottish Distilleries. Series #3 features six single cask whiskies from Rosebank, Glenlochy, Port Ellen, North Port, Imperial and Convalmore Distilleries, each bottled at cask strength.

Working with Emmy award-winning illustrator, Bruno Mangyoku, these distilleries have been brought back to life through artworks which celebrate their former glory. These vanishingly rare whiskies provide a unique opportunity to enjoy forgotten masterpieces

Rosebank Distillery 1991
32 Year Old
£2100.00

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The history of Rosebank Distillery has been directly linked with the Forth & Clyde canal which sits in its shadow. The waterway linked Scotland’s west and east coasts, and therefore its two main cities, Glasgow and Edinburgh.

A distillery called Rosebank was operating as early as 1817. From 1840, under the ownership of the Rankine family, Rosebank prospered. The canal, however, became neglected and the distillery eventually closed its doors in 1993. It was reopened under new ownership to great fanfare in 2024.

This release, a lost work of art, is one of the oldest and rarest Rosebank single malts ever released.

Convalmore 1984 39 Year Old
£2300.00
View Product

Opened as the fourth of Dufftown’s famed seven stills in the heart of Speyside in 1894, Convalmore’s waxy, fruity spirit has very rarely been seen as a single malt whisky. Dedicated almost entirely to blended whiskies, production was interrupted in 1909 by a fire.

The distillery expanded in 1964 but was mothballed in 1985. The original buildings are still on the site but the production equipment has been removed. This 39 year old single malt, matured in a bespoke Gordon & MacPhail cask, is a forgotten masterpiece; a lost work of art that revives the spirit of a bygone era

Glenlochy 1979 44 Year Old
£4000.00 View Product

Founded in 1898, on the banks of the River Nevis shortly after the completion of the West Highland Railway, Glenlochy was well positioned to transport its whisky to Glasgow. The bulk of spirit from its stills was destined for blends so any release featuring the distillery name is extremely rare.

Glenlochy was eventually closed in 1983 and sold for redevelopment as a hotel in 1991. All of the original buildings have since been demolished apart from the kiln building, but within this single malt,its spirit endures

North Port Distillery
1981 44 Year Old

£3850.00
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Single malts featuring the distillery’s original name, Brechin Distillery, are vanishingly rare. Founded in 1820 near Scotland’s east coast by three brothers, David, John and Alexander Guthrie,the distillery stood half a mile from the River Esk.

It remained infamily ownership for over a century, renamed North Port Distillery, before new owners closed its doors in 1928. It reopened after the Second World War only to fall silent again in 1983, with the site demolished in 1994.

Whisky writer, Michael Jackson, described its spirit as ‘dry and fruity’ and this whisky, matured in a Gordon & MacPhail cask, is a forgotten masterpiece that revives the spirit of a bygone age

Cotswolds Distillery “HIGHGROVE” – English Whisky News

Fri, 20 Dec 2024 08:02:14 +0000

A Gift Fit For Royalty

We have proudly partnered with Highgrove to create our limited-edition Royal Gardens Single Malt Whisky, the perfect gift for any whisky lover this Christmas! This special edition whisky has been crafted using heritage Plumage Archer barley grown exclusively at Highgrove Estate and aged in a combination of ex-red wine and first fill bourbon casks. Only 400 bottles were produced, each presented in a gift box which features a watercolour of Highgrove House painted by His Majesty King Charles III.

This whisky is now exclusively available to purchase on Highgrove’s website. Purchase yours below while stocks last!

SHOP HIGHGROVE HERE

Douglas Laing’s Gift Guide, Timorous Beastie, Big Peat & The Epicurean – Scotch Whisky News

Fri, 20 Dec 2024 08:01:17 +0000

Douglas Laing’s Gift Guide

Something For Everyone…

Timorous Beastie

18 Years Old

You can expect a richer, sweeter profile of vanilla, juicy barley and dark chocolate… culminating in a decadent finish of macerated dark fruits and spiced orange.

SHOP NOW

Big Peat

Hameldaeme Edition

Anticipate Islay peat smoke combined with spiced fruit, toffee, and honey, fused with waves of almond and vanilla.

SHOP NOW

The Epicurean

Calvados Edition

Sweet, juicy pears dominate the palate, complemented by smooth, creamy toffee.

SHOP NOW

Black Cab hailed to help address stout shortage

Fri, 20 Dec 2024 07:59:06 +0000

London brewer Fuller’s is providing its Black Cab stout to pub owners who are facing stout shortages, with help from social media star Tom Skinner.

The Guvnor: Tom Skinner pours a pint of Black Cab stout at the Queen’s Head, Soho

Black cab enthusiast Tom personally delivered the first of many kegs of the stout to The Queen’s Head, in Soho.

Black Cab launched as a seasonal limited edition in 2011, but due to popular demand it quickly became part of the brand’s core range. It is a rich, dark beer, made from five different malts and coming in at 4.2% ABV.

Stout sales in general have continued to rocket in 2024, growing at 20.5% year on year. Black Cab has grown 150% ahead of the market, driven by both increased distribution and increased rate of sale through existing outlets.

“Christmas is the most crucial time of the year for pubs and bars and after a challenging few years, availability issues are the last thing these venues need,” said Robert Hobart, marketing director at Fuller’s owner Asahi UK.

The post Black Cab hailed to help address stout shortage first appeared on Beer Today.

The post Black Cab hailed to help address stout shortage appeared first on Beer Today.

St Austell sets out its sustainability targets

Fri, 20 Dec 2024 07:17:02 +0000

St Austell Brewery has released its first impact report, demonstrating its commitment to sustainability and its efforts to have a positive impact on people and the planet.

St Austell head brewer Georgina Young, and colleagues, inspect the Cornish barley harvest

The report includes some ambitious targets, including the goal to reach net zero by 2040.

Sustainability has long been at the heart of St Austell Brewery’s mission. Since 2002, the company has partnered with Cornish farmers to source local barley, continuing to reduce food miles by building a strong South West supply chain and supporting local businesses, as well as backing good causes through its Charitable Trust.

The impact report, which highlights the company’s sustainability efforts over the past three years, details initiatives aimed at tackling its carbon footprint. These include reducing emissions from the drays which transport beer across the country by updating the lorries to Euro 6 engines, and its partnership with a food waste platform to redistribute leftover food from managed pubs to local communities.

“Our priority is to build a company that will continue thriving for generations to come,” said chief executive Kevin Georgel. “This means investing in resilient, regenerative practices that not only support our operations, but also create lasting, positive impacts for our people, the places we cherish and operate in, and through our important local communities.

“We are a very proud regional employer and, as one of the largest private-sector companies in the South West, we recognise the significant role our people have in our ambition, but also the scale of our responsibility. From equality, diversity and inclusion, to leadership and development training, we are continuing to invest in a number of people initiatives across the business to establish ourselves as a leading employer in the South West.”

Kevin added: “Whilst we are making progress in many areas, from investing in renewable energy and advanced water treatment technologies to reducing waste, we outline future focus areas in the impact report. Our ambitious roadmap will help us eliminate the largest sources of carbon emissions and reach our net zero goal by 2040. We are also strengthening our supply chains, working closely with food suppliers and barley farmers to promote nature-first farming.”

A focus for the brewery is investing in regeneration projects. In 2023, the company’s iconic Pier House pub in Charlestown reopened after a devastating fire the previous year. The refurbishment marked the business’s first circular economy pub refurbishment project.

Working with the University of Exeter, the company reused, recycled, and donated materials to minimise waste and restore the building with as little environmental impact as possible. This model will serve as the blueprint for future St Austell Brewery pub refurbishments.

In recent years, St Austell Brewery has made other sustainable changes, including switching to a 100% renewable CO2 supply at both of its production sites. The business also continues to reduce water consumption in its brewing process.

Piers Thompson, external relations director at St Austell Brewery, and Laura McKay, marketing and communications director, test out an EV charging unit at the brewery

Since 2022, both breweries — St Austell and Hare — have sent 3,433 tonnes of spent grain from brewing back to local farmers for use as high-protein, high-fibre animal feed. Yeast produced during the beer fermentation process is also reused by local farmers as natural fertiliser.

In addition, the business has invested in a new state-of-the-art canning line at Hare Brewery, its second brewing site in Warmley, near Bristol, helping to reduce plastic packaging and overall production waste.

In late 2023, the business partnered with the local sharing app Olio, which helps reduce food waste by redistributing surplus food from a selection of its pubs to nearby residents. As of October 2024, 1,504 food items had been diverted from waste and shared with the community.

To further its renewable energy focus, the company has already installed solar panels at Hare Brewery in Bath, St Austell Brewery, and its Central Distribution Centre in St Columb. As a result of these ongoing efforts, the business was shortlisted for best sustainability pub company at the 2024 Publican Awards.

Other key focus areas for the company going forward include rolling out EV charging points across its entire pub estate by 2028, with plans to install at least 400 additional chargers to improve EV accessibility across the rural South West. The company also plans to expand its solar energy initiatives by adding more solar panels at its St Austell and Hare Brewery sites.

Emily Coon, St Austell Brewery’s sustainability manager, said: “Sustainability has always been a core part of our business. We work closely with the natural world and prioritise locality and seasonality in everything we do, from sourcing barley from local farmers for our beers to curating a menu that showcases South West produce and suppliers.

“Now, we are formalising our sustainability strategy to provide a solid foundation for it to thrive. This includes focusing more on reporting and improving our data collection. We’re committed to expanding the data we capture and improving transparency in our decision-making.”

To further enhance its sustainability efforts, the business will soon be installing steam and electricity submeters, which will help identify energy-saving opportunities across the business.

The full report can be read here.

The post St Austell sets out its sustainability targets first appeared on Beer Today.

The post St Austell sets out its sustainability targets appeared first on Beer Today.

Raimonds Tomsons

Fri, 20 Dec 2024 06:11:34 +0000

Raimonds Tomsons is a judge at the 2025 Decanter World Wine Awards (DWWA).

Raimonds Tomsons

Raimonds Tomsons has many years of experience working as a sommelier. Recently, he worked as Manager and Head Sommelier with the legendary chef Mārtiņš Rītiņš in Vincents restaurant, in Rigain, Latvia.

He has been part of numerous sommelier competitions and has consequently won a broad selection of awards including The Best Sommelier of the World 2023, 3rd Best Sommelier of the World in 2019 and Best Sommelier of Europe 2017 by the world’s leading wine organization – A.S.I. (Association de la Sommellerie Internationale).

And the best sommelier in Europe and Africa is…

Raimonds was previously President of the Latvian Sommelier Association and has been a Member of the Board since 2015.

Currently, he is the Wine Director at Barents Wine Collectors, Global Brand Ambassador at Mosphera, a jury member of Star Wine Lists – the guide to great wine lists of the World, a jury member for the “Latvia’s Wine of the Year” contest and owner of Raimonds Tomsons Wine Consulting.

Follow Raimonds on Instagram, and see his website here.

See more judges at the 2025 DWWA.

The post Raimonds Tomsons appeared first on Decanter.

Readers respond to Andrew Jefford's ‘The problem with Bordeaux...’

Fri, 20 Dec 2024 05:00:28 +0000

Véronique Sanders, Château Haut-Bailly, Bordeaux.

Andrew Jefford’s October issue cover story, ‘The problem with Bordeaux, and how to fix it’, prompted a flurry of engaged and often passionate responses. Here we publish an edited selection, including the view from one of Bordeaux’s leading cru classé estates.

Dear Andrew,

In your article you pointed out that, for you, a great Bordeaux fine wine ‘may be the most obvious, unoriginal and unhip “favourite wine” in existence, but at its best it’s also the most subtle, refined and complex red wine of all’.

About 473 years ago, the Valladolid Controversy pitted those who claimed that Native Americans had souls against those who disagreed. The recurring debates surrounding ‘the Bordeaux crisis’ are often no less fiery or radical, and I like the way you nailed it.

Do we have a soul? Are we about to die, if not already dead? Are we still the very best grands vins of the world, carrying the name of the first and only global worldwide wine brand: Bordeaux? Or are we definitely done?

Herein lies the paradox, though, and here’s my question to you: how can a wine devoid of character, originality and spirit be at the same time the most subtle, refined and complex of all the world’s great wines? Isn’t subtlety a character trait? Isn’t it the refinement of a grand vin that underpins its originality? Isn’t its complexity a testament to its spirit?

You have known Bordeaux intimately for the past 30 years, dear Andrew, and you speak of it with such great accuracy when you say that our great wines are ‘the most food-friendly, the most successful in terms of accomplishing metamorphosis with age, the most qualitatively consistent across a broad price spectrum, the most generous in terms of market offer, the most profoundly satisfying, and the most digestible and health-bringing wine of all’ that I have to ask your precious help on the matter.

What should we do to try and help change the conversation about Bordeaux, calm tempers, put things back into perspective and, quite simply put, get back to the fundamentals and keep moving on, instead of sawing off the branch we’re sitting on?

Every year without fail, we welcome American sommeliers who come in small groups to Bordeaux and to Château Haut-Bailly. They arrive full of preconceived ideas, and they leave with tears in their eyes, deeply moved by what they’ve seen (the terroirs, the people, the magnificent landscapes…) and by the great wines they have tasted. Within a few years, the wine lists of New York and Los Angeles have changed, reintegrating the great fine wines of Bordeaux in explosive fashion.

This is my message to my dearest colleagues who manage great domaines on Bordeaux’s Left and Right Banks: together works better. Let’s continue to open our doors to wine professionals and connoisseurs from all over the world, individually and at appellation level. Let’s invite them to visit, and let’s provide them with an unforgettable experience – not only during the en primeur tastings, but all year round. Wine is life, and there’s no substitute for tasting it on our own land, with our feet in the vines, before sitting down to eat and share our thoughts and emotions.

In a word, let’s break down the armour, get out of our own backyard, show off our strengths and the tremendous progress we’ve made over the last three decades: granular knowledge of our soils, attentive care of our vines, constant refinement of our winemaking processes, thanks to considerable investment in the most advanced technologies.

Let’s put an end to preconceived ideas: our wines can absolutely be drunk young, as today’s great Bordeaux wines are flawless, supple, elegant and fruity. Yet, they have not lost their legendary capacity for ageing.

The great wines of Bordeaux are better than ever, and this is exactly why we thank you, dear Andrew, for reminding us of what is a reality, and not a wish! I invite everyone to come and see us, and experience our unique Bordeaux model: neither a pointless revolution that destroys value, nor an untimely upheaval, nor incessant concessions to the air du temps – none of that indeed, but a genuine new golden age.

This is the attitude that has always been ours, and the hallmark of our multi-century success: intellectual and professional curiosity, the quest for constant optimisation of all our processes, the cult of the terroir, the vines, the grapes, a full dedication to haute couture winemaking, the certainty that what is simply enough is not enough at all and, above all, the passion to give our wine lovers incomparable emotions.

Véronique Sanders, CEO of Château Haut-Bailly, Pessac-Léognan, Bordeaux

In good shape

While I agree with many of Andrew’s points, I disagree vehemently with his argument about the bottle. There is nothing wrong with the bottle shape, and his proposal to stick the wine in Burgundy bottles is appalling. The main problem with a Bordeaux bottle, as with most French wine, is in the lack of information on the label. The shape however is next to perfect. The bottles stack in the cellar beautifully, whereas a stack of Burgundy or Syrah is the most unstable imaginable!

John Penney, Martinborough, New Zealand

A customer lost

Many thoughts struck me when I read Andrew Jefford’s magnificent article on Bordeaux, two of which stood out. Firstly, how late in life I came to discover claret compared to other wines. Secondly, how my relationship with it has changed in recent years.

I grew up in a single-parent family on income support with my teetotal mother. No family trips to the south of France for me. Indeed, wine simply was not part of my family life. Consequently, I only discovered wine during my first week of university (Girton College, Cambridge). The college welcome pack mentioned Formal Hall dining every Thursday and suggested that students bring their own wine. I set off to the local Oddbins. I discovered that wine came mainly in two colours. I chose red over white, for reasons that I still do not know to this day.

Mr Jefford’s piece brought back my first thought when looking at wines on the shelves: ‘My god, these French bottles have intimidating labels and are austere-looking.’ I plumped for a Wolf Blass. At a cost of £8 back in 1996, this was considered extravagant for a student to purchase, the sales assistant told me. Reassuring, I thought. No danger of me looking like a wine moron at this upcoming formal dinner.

The Bordeaux bottle shape, its labelling, the absence of English and of any story of the wine inside the bottle, all kept me away from Bordeaux wine until the end of my final year. Then, a friend – from a different social class to me – threw a birthday party and served some claret that his dad had purchased back in the 1980s. I was instantly hooked on Bordeaux, and for the next 15 years, would choose Bordeaux over other red wines.

Over the last decade, something has changed. It has been a multitude of factors that have put Bordeaux firmly at the bottom of my red wine list. Trips to Asturias have convinced me that if I have £50 to £80 to spend on a Rioja or Ribera, I simply will not go wrong; but the same amount of money on a bottle of Bordeaux will be a gamble, due to the sheer number of Bordeaux wines available and their variability. Articles in Decanter have pushed me towards Georgia and China, as wines were produced in those countries so long ago. Reading about Susana Balbo (October issue, ‘Hall of Fame Award’) made me order one of her Malbecs to go with my steak last weekend.

Above all, I think what has put me off Bordeaux the most is that I no longer consider it to be either accessible or quintessentially French. Sacré bleu, I hear you say! While I accept that the contents of a bottle of Bordeaux are a testament to the region’s soil, climate, centuries of winemaking expertise etc, the final, bottled product strikes me as a branded luxury good aimed at the world’s elite earners. When I see a Ferrari, I do not think ‘Italian car par excellence’, but rather, ‘car purchased by rich people around the world, to display their wealth’. No Right Bank château owner is marketing his Merlot to me. However, a stone’s throw from my office in London, I can enjoy wines from around the world, with down-to-earth back stories.

These wines are produced to be consumed rather than kept as investments. Bordeaux neither wants nor needs me; but other regions are happy to see me when I come calling. I hope that my relationship with Bordeaux changes back to what it used to be; but I doubt it will. Even when I am in the mood to splash out on a fine red, I will opt for almost anything other than Bordeaux. There are thousands more excellent wines available now than when I nervously entered Oddbins almost 30 years ago.

Louis Altman, London

Credit: Stephen Frost / Alamy Stock Photo

Route to success

One key area where even such a well-established region as Bordeaux could help consumers is to give a map, however small, as part of the back label. As viewers of television quiz shows can see so often, geography is a weak point. It may be as simple as a map that indicates the location of a country’s capital and then the wine district in question. Another idea is to combine this with a line of latitude linking the region with another one or two other well-known viticultural areas – this may surprise even the knowledgeable!

Conal R Gregory MW, York

Long-term admirer

I spend a lot of time drinking and thinking Bordeaux. My starting point is not dissimilar to yours, Mr Jefford – I think it is the most consistent source of splendid wine in the world. So part of me is quietly pleased that Bordeaux is unfashionable, as I can pick up lovely wines at prices I can afford (I rarely spend more than £30, and £40 in a restaurant). But after nearly 50 years’ experience of drinking the stuff, it’s obvious even to me that for the average punter Bordeaux is a nightmare.

The issues as I see them are as follows:
• The first growths and super seconds operate in a bizarre stratosphere of colossal price and pretension and should be totally ignored.
• Most of the other classed growths have priced themselves out of serious contention and a few aren’t even that good. Where these estates are still accessible and delicious are their second wines – and, apart from the seconds of the first growths (which are also ludicrously expensive), they are good value.
• As you suggest, the focus should be on the relatively unknown wines that represent 90% of Bordeaux. But how to identify which are delicious?
• En primeur ceased to work years ago. I don’t trust the merchants’ spiel and see no real benefit as these wines won’t sell out, and will reappear on the secondary market at the same or a lower price.
• White Bordeaux is a largely undiscovered delight. I’m no fan of Sauvignon Blanc, but when blended with Semillon… wow!
• Can you think of another product where you pay your money and are then told not to enjoy it for at least seven years? Bordeaux must be ready to drink sooner.
• I don’t agree with you on the use of the word ‘château’, label design (I love the château drawings) and bottle shape. Bordeaux needs to remain recognisable.

What Bordeaux needs is for you and other respected critics to tell us what you think is seriously good, available in the UK, reasonably priced and can be drunk while we are still alive.

And for what its worth I’m state-educated, have never worked for a hedge fund or anything similar and have a Birmingham accent.

John Reading, Pirbright, Surrey

The traditional Bordeaux bottle shape presents uniformity – but does it obscure individuality? Credit: Juan Garcia Hinojosa / Shutterstock

Finding value

I agree that Bordeaux wines need a better, more balanced image rather than being typecast as very expensive, ‘snooty’ collectors’ bottles. There is such a superb range available from suppliers like The Wine Society, many in the £8-£20 price range. More people need to discover the delights of less well-known wines from the Côtes de Bordeaux (including Francs and Castillon), Fronsac and Canon Fronsac, Entre-deux Mers and Cadillac, and the more ‘modest’ Côtes de Bourg and Blaye Côtes de Bordeaux – especially from family producers (such as Despagne, Durantou, Thienpont and Dubourdieu).

There is no valid reason for any generational resistance to Bordeaux and its wines by younger consumers, and I’m delighted to say that both our 30-something sons and their female partners enjoy Bordeaux red wines as much as my older generation.

Thank you again to Andrew Jefford, whose opinions and wine palate clearly match my own, in addition to his vastly superior inside knowledge.

Graham Woodham, Guildford, Surrey

Andrew Jefford: ‘Collioure could be a little mountain Burgundy of the south’

Andrew Jefford: ‘Are there lessons for Bordeaux in Tuscany’s free thinking?’

Andrew Jefford: ‘At that moment, it sunk in. Yes, the Sherry world has changed’

The post Readers respond to Andrew Jefford's ‘The problem with Bordeaux...’ appeared first on Decanter.

Bart Watson Named President and Chief Executive Officer of the Brewers Association

Fri, 20 Dec 2024 03:20:58 +0000

When the calendar turns over to 2025 in a few weeks, the Brewers Association has announced the appointment of Bart Watson to President and Chief Executive Officer (CEO) of the trade association. This comes on the news from July 2024 that Bob Pease, current President and CEO of the Brewers Association, would retire in early […]

<p>The post Bart Watson Named President and Chief Executive Officer of the Brewers Association first appeared on BREWPUBLIC.com.</p>

Decanter's Top 50 US wines: Part three – the top 10

Fri, 20 Dec 2024 00:03:33 +0000

Top Wines of the Year lists are far from novel, with most major publications compiling a list of their various takes on a ‘Top 100’ wines tasted in a given year. They may elicit controversy and second-guessing; but you know what they say about opinions, after all.

In my second year in this role, as our US coverage has continued to expand, it felt important to find a way to emphasise our commitment to both the depth and breadth of US wine.

In 2024, we’ve featured vintage reports from both the Sonoma Coast and Sonoma County separately, Oregon’s Willamette Valley and the Columbia Valley that spans both Washington and Oregon.

Of course, we covered Napa, Paso Robles, New York State, and, for the first time, the Anderson Valley on California’s northernmost coast.

Scroll down for scores and reviews of the Decanter Top 50 US Wines: Part three

Susan Hulme MW

Thu, 19 Dec 2024 23:51:36 +0000

Susan Hulme MW is a judge at the 2025 Decanter World Wine Awards (DWWA)

Susan Hulme MW, DWWA Judge

Susan Hulme MW

Having lived and worked in Italy for a few years in her early career, Susan Hulme MW specialises in writing about Italian wine for Decanter and other publications.

She has been heavily involved in wine education, teaching all WSET levels and running second year course days for Master of Wine students, as well as presenting wine at trade and consumer events.

Susan became a Master of Wine in 2005, winning the Madame Bollinger Tasting Medal for the best practical exam.

She was chairman of the Association of Wine Educators (AWE) from 2005-2008 and edited their newsletter for 12 years.

Susan was first a DWWA judge in 2014.

Follow Susan on Instagram, and for more information about Susan’s work, take a look at her website.

See more judges for 2025 DWWA.

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Colin Thorne

Thu, 19 Dec 2024 23:44:26 +0000

Colin Thorne is a judge at the 2025 Decanter World Wine Awards (DWWA).

Freddie Cobb

Colin Thorne

Colin Thorne tried to be a chef many years ago but found the wine cellar much more interesting.

He has been the buyer for the Vagabond Wines group of wine bars and shops since 2010, winning the Decanter Retailer of the Year and Innovator Award along the way.

Colin joined DWWA as a judge for the first time in 2019.

Follow Colin on Instagram.

See more judges for the 2025 DWWA.

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Tamas Czinki MS

Thu, 19 Dec 2024 23:35:44 +0000

Tamas Czinki MS is a judge at the 2025 Decanter World Wine Awards (DWWA).

Tamas Czinki MS

Tamas Czinki MS was the first Hungarian Master Sommelier. Based in Budapest, he works as a Wine Director for Felix Kitchen and Bar and a consultant for Culinaris Wholesale where he is developing an extended portfolio of fine wines.

Previously Tamas spent nearly 10 years in the UK where he worked as a Head Sommelier at Northcote Hotel and was a runner-up for Best Sommelier of UK 2018.

Follow Tamas on X @ Tamas_Sommelier

See more judges for 2025 DWWA.

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Robert McNulty

Thu, 19 Dec 2024 21:52:52 +0000

Robert McNulty is a judge at the 2025 Decanter World Wine Awards (DWWA)

Robert McNulty

Robert McNulty has worked across a range of areas within the wine business over a 30 year period. He joined the wine trade in London with royal warrant merchants John Harvey & Sons, gaining the WSET Diploma in 1992.

For over ten years, he has lived and worked in Italy. His company, Wine Academy Italia, offers specialist wine training for businesses along with WSET courses at a variety of venues across the country. Robert is currently a Stage 2 student at the Institute of Masters of Wine in London.

Follow Robert on X @WineAcademyIta

See more judges for the 2025 DWWA.

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Alex Bridgeman

Thu, 19 Dec 2024 21:50:17 +0000

Alex Bridgeman is a judge at the 2025 Decanter World Wine Awards (DWWA).

Alex Bridgeman

Alex Bridgeman has been working with fortified wines for nearly 20 years. Over that time, he has accumulated a library of over 6,500 tasting notes on fortified wines, allowing many wines to be followed during their long, slow development to maturity.

In 2017, his passion for this style of wines resulted in him taking up the challenge of continuing to organise the Big Fortified Tasting (BFT) – including running a “Taste at Home” show during the COVID years. The BFT is the world’s largest and most diverse annual wine trade show dedicated exclusively to fortified wines.

In recognition of his on-going efforts to promote and educate consumers, buyers and restaurateurs, Alex was admitted into the Confraria do Vinho do Porto in 2016.

Alex joined the Decanter World Wine Awards as a judge for the first time in 2022.

Follow Alex on Instagram.

See more judges for the 2025 DWWA.

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Laura Depasquale MS

Thu, 19 Dec 2024 21:40:27 +0000

Laura DePasquale MS is a judge at the 2025 Decanter World Wine Awards (DWWA).

Laura DePasquale MS

Laura DePasquale MS began her hospitality career as a teenager, working for a fast food chain, but quickly moved into fine dining. Her first serious introduction to wine was in New York City, where she worked as a bartender at Arizona 206, followed by a stint as beverage director at the Royalton Hotel.

In the early 1990s, she moved to Miami and worked as an award-winning sommelier at Norman’s restaurant until she was recruited by Palm Bay International in 2001 as Florida state fine wine specialist.

In 2004, Laura achieved the Master Sommelier Diploma and has been an active educator, examiner and speaker for CMS-Americas.

After a series of promotions within Palm Bay over the course of 10 years, Laura left Palm Bay with the role of vice president of fine wine development under her belt. In 2011, she was recruited by The Country Vintner specifically to lead the turn-around of Stacole, the company’s fine wine distribution division in Florida which she developed into a leading fine wine distributor over 3 years.

Currently, Laura is the Senior Vice President Artisanal Wines Southern Glazers USA.

Laura DePasquale MS was first a judge at the DWWA in 2015.

See more judges for the 2025 DWWA.

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Ruben Desport

Thu, 19 Dec 2024 21:35:23 +0000

Ruben Desport is a judge at the 2025 Decanter World Wine Awards (DWWA).

Ruben Desport

Originating from Ostend in Belgium, Ruben’s first foray into wine began as an intern in Monaco with Ducasse Paris at the age of 19. In 2010, he moved to London as Commis Sommelier at Alain Ducasse at The Dorchester.

Ruben then relocated to Paris in 2012, where he took on the role of Sommelier in Le Jules Verne, the restaurant located on the Eiffel Tower. Over the next two years, he continued to build on his knowledge, and while still at Le Jules Verne, took the opportunity to assist in numerous Ducasse Paris establishments, including Aux Lyonnais, Benoit, and the fish restaurant, Rech.

In 2014, Ruben then returned to The Dorchester and the London restaurant scene, as Head Sommelier for the newly refurbished The Grill at The Dorchester. Following that, in August 2016, Ruben joined the team of Alain Ducasse at The Dorchester and was shortly given the role of Head Somelier where he worked to improve an extensive 1000-bin wine list and manage a team of 5 sommeliers.

Ruben returned to his hometown in September 2019, embarking on a new project of wholesale wine distribution with a family business. They now import wines directly from France and he works as a consultant for local restaurants.

Follow Ruben on Instagram and X: @Rubanski

See more judges for 2025 DWWA.

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Freddie Cobb

Thu, 19 Dec 2024 21:32:05 +0000

Freddie Cobb is a judge at the 2025 Decanter World Wine Awards (DWWA).

Freddie Cobb

Freddie Cobb is the Head of Drinks for Vagabond Wines.

Having been born and brought up in Porto and spending summers in the vineyards in the Douro Valley, wine was an integral part of Freddie’s childhood and early years. It was only natural for Freddie to turn to wine.

In the last 15 years, he has worked everywhere across the supply chain from vineyards and wineries around the world to importers.

See more judges for the 2025 DWWA.

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Robert Mathias MW

Thu, 19 Dec 2024 21:05:40 +0000

Robert Mathias MW is a judge at the 2025 Decanter World Wine Awards (DWWA).

Robert Mathias MW

Robert Mathias MW works as senior fine wine buyer for Bordeaux Index. Previously, he was a wine buyer at Bibendum PLB, London, where he is responsible for sourcing wine from France, Central and Eastern Europe and the Far East and managing the portfolio for both on-trade (Bibendum) and off-trade (Walker & Wodehouse, PLB).

Having worked in the wine industry since 2014, he has gained knowledge of the whole supply chain process thanks to several roles within Bibendum and Conviviality Plc.

Robert paased the MW qualification in February 2024 and is one of the first MWs of the 2024 vintage of Masters of Wine. He joined the Decanter World Wine Awards (DWWA) for the first time as a judge in 2019.

See more judges at the 2025 DWWA.

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Start The New Year At Three Revamped Hotel Dining Concepts In Austin

Thu, 19 Dec 2024 20:59:01 +0000

These three properties have recently revamped their restaurants to appeal to a wider audience and attract locals as well.

Yannick Benjamin

Thu, 19 Dec 2024 20:52:27 +0000

Yannick Benjamin is a judge at the 2025 Decanter World Wine Awards (DWWA).

Yannick Benjamin

Yannick has achieved the esteemed title of Sommelier of the Year, as acknowledged by the prestigious Michelin Guide. Yannick, a sommelier based in New York City, is the co-founder of Contento Restaurant in East Harlem and Beaupierre Wines & Spirits in Hell’s Kitchen. Beaupierre, a family business, is led by Hell’s Kitchen natives of French descent. Distinguished from other NYC-based wine shops, Beaupierre upholds family-oriented values and serves as a community hub for inclusivity, diversity, and sustainability.

Yannick is also a co-founder of Wine on Wheels, uniting wine enthusiasts and sommeliers for charitable endeavors. Despite a life-changing car accident in 2003 that left him paralyzed, Yannick pursued his dreams, attending college and becoming a sommelier. His early professional experiences include working at renowned establishments like Le Cirque, Jean-Georges, Felidia, and Atelier at the Ritz Carlton.

Yannick and his partners established Contento with the ethos “accessible for all.” The restaurant exemplifies quality hospitality with an inclusive approach. Yannick has been featured among Wine Enthusiast’s Top 40 under 40 and named Person of the Year by New Mobility Magazine in 2017.

Yannick has served as the resident sommelier on the radio show “On The Town with Michael Riedel” on AM 970 The Answer and appeared on major networks like ABC, NBC, and CBS. In 2015, he was featured in “Uncorked,” a documentary series on Esquire TV.

Jancis Robinson of the Financial Times referred to Yannick as “the new star of New York’s gastronomic firmament,” and The Wine Spectator highlighted his ability to showcase a “kinder, gentler side of the profession.” Yannick’s journey and the success of Wheeling Forward, an organization he supports, have been featured in major publications. In 2021, Yannick was recognized as Sommelier/Wine Director of The Year at the Wine Enthusiast Wine Star Awards.

Follow Yannick on Instagram and see his website here.

See more judges for the 2025 DWWA.

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Rick Fisher

Thu, 19 Dec 2024 20:44:51 +0000

Rick Fisher is a judge at the 2025 Decanter World Wine Awards (DWWA).

Rick Fisher

Rick Fisher is a passionate expert in Spanish wine, food, and culture. He lives and breathes Spain.

He left his successful career in finance in 2018 to create the study programme for Wine Scholar Guild’s Spanish Wine Scholar. This programme has enrolled over 1,200 students and is now taught in more than 90 schools in 30 countries around the world. Rick currently serves as the Spanish Programmes Director for the Wine Scholar Guild, where he also teaches the Spanish Wine Scholar Programme.

In addition to holding the WSET Diploma in Wines, Rick is a Certified Educator for the Spanish wine regions of Sherry, Rioja, and Cava. He is also a wine judge, educator, and writer.

Rick joined the DWWA for the first time in 2023.

Follow Rick on Instagram.

See more judges for the 2025 DWWA.

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Breakthrough study reveals how assisted reproduction affects placenta and child's growth

Thu, 19 Dec 2024 20:24:30 +0000

Researchers have studied placental genes to explore how Assisted Reproductive Technology (ART) affects a child's development. Differences showed up between pregnancies from frozen and fresh embryo transfers in the placentas. Changes were also observed in the function of a gene associated with obesity and type 2 diabetes.

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