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With rye , bourbon , and malt whiskey under its belt, what’s left for WhistlePig to explore? Well, wheat whiskey of course. Enter CampStock, a limited edition offering that’s actually a blend of two whiskeys — 85% wheat whiskey and 15% rye — which still merits a “wheat whiskey” designation. The whiskey is a collaboration of sorts with Solo Stove, a portable smokeless camp stove which is being bundled with this whiskey as part of a unique promotion.
Macallan is one of the most highly regarded whiskies in the world. The Macallan brand has become synonymous with luxury whisky, with rare and collectable bottlings commanding enviable prices on the secondary market. Macallan’s continuing success is built upon the foundation of creative and distinctive advertising campaigns, promoting high quality luxury whisky through artistic and innovative design.
As the home of Sancerre, the Loire Valley is widely respected for its Sauvignon Blanc, but other grapes thrive there as well. Langlois winery is known for Chenin Blanc and has recently shifted its focus to making Crémant, which is French sparkling wine made outside the Champagne region. I am a huge fan of Crémants because they are made in the méthode traditionnelle, which means secondary fermentation occurs in the bottle like Champagne, but they are typically much more affordable than Champagne.
Last Updated on July 6, 2024 by Leah Hall This Strawberry Vanilla Cocktail is easy to make and perfect for summer sipping! This drink is perfect for a hot summer day with fresh strawberries and a hint of vanilla from the vanilla syrup. These simple ingredients combine with lemon juice and vodka or gin. … The post Strawberry Vanilla Collins Cocktail Recipe appeared first on Gastronom Cocktails.
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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