Distilled from high-altitude Blue Weber agave, Casa Noble Tequila was a pioneer in the use of certified organic agave, even going so far as to make their own compost to guarantee its purity. The blanco tequila’s refined flavor and aroma come from resting in toasted French oak barrels instead of common American oak.
Inspired by the stars, Astral Tequila is a super-premium tequila made in Jalisco, Mexico from 100% Blue Weber agave. A traditional milling process uses a stone wheel to crush juices from agave fibers, which are fermented together to maximize use of the plant. Spent fibers are then upcycled into bricks for local communities.
Sommelier André Hueston Mack is an expert at pairing wines with food. As he explains in this Bon Appétit video, wine can be enjoyed with any kind of meal, including junk food from the likes of Burger King, McDonald’s, Taco Bell, and Popeyes. Who knew that an Alsatian white would go with a Crunchwrap Supreme?
The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte shines in this misunderstood category. It doesn’t cause hallucinations or insanity, but the brandy-infused herbal elixir does have an unholy trinity of wormwood, fennel, star anise, and an insane 120-proof kick.
The cocoa experts at Hotel Chocolat offer this tabletop appliance that produces velvety smooth and creamy barista-grade hot chocolates and lattes in just a couple of minutes. It comes in copper, charcoal, white, or platinum exteriors and includes a sample hot cocoa mix and two ceramic cups inspired by the shape of cocoa pods.
Castle & Key rose from the ruins of an old Kentucky distillery and now uses rose petals in its spring release. Rise 2022 Seasonal Gin cold-steeps macerated rose petals for 72 hours in the base spirit before distilling it with seven botanicals: juniper, tarragon, lemon peel, green peppercorn, almond, green cardamon, and licorice.
Until the 19th century, Polish vodka-makers used the technique of “malting” (fire-kilned drying) for rich and distinctive flavors. Over time, that old tradition faded as vodka became more associated with neutrality. Belvedere Heritage 176 applies fire to the rye before distillation, to offer a taste of vodka’s flavorful past.
Established in Belfast in 1776, McConnell’s is Ireland’s oldest whisky brand. (Yes, “whisky” without the “e” as it was spelled two centuries ago.) After a 90-year absence, one of the most storied names in Irish whisky is back. McConnell’s will soon debut a new distillery in a historic building near its birthplace.
Wake up and smell this deliciously nutty take on the popular coffee cocktail. The classic hazelnut liqueur, Frangelico, makes all the difference. Sweet, aromatic, and golden, it’s made in Piedmont, Northern Italy, from a guarded recipe of Italian hazelnuts combined with coffee, cocoa, and vanilla distillate and extracts.
Puffer coats are normally designed to keep you warm. But this one is designed to keep things chilled. The miniature jacket wraps around drink cans and bottles to keep them from warming up and freezing your hand. It’s even got a working zipper on front to snug it around your beverage. It just needs a tiny hat and scarf.
Smooth and complex, one of the oldest whiskeys yet from 113-year-old Grand Old Parr is this mature 18-year-old aged scotch characterized by Cragganmore malts. Fittingly, age is of paramount importance here because Old Parr was named after Tom Parr, an Englishman who supposedly lived to be 152… after remarrying at 122.
Inside Crystal Head’s spookiest skull bottle yet is a unique clear spirit made with premium Blue Weber agave sourced from a single farm in Mexico… yet this is vodka, not tequila. Crystal Head Onyx is blended with pure water from Newfoundland, Canada for a clean, semi-sweet finish that’s free of additives, oils, and sugars.
Cheers to Bols Cocktail Tubes, the fun way to sip ready-to-drink concoctions from tall 200ml cylinders serving 1-2 cocktails each. Gift packs offer four tubes in three varieties – Classic, Martini, and Modern – each featuring a different combo of Negronis, Old Fashioneds, Margaritas, and Martinis. Prosit!
Banish basic margaritas the easy way. This kit contains everything needed for 12 delicious servings: agave syrup, cold-pressed crystallized lime juice, spicy margarita salt, a measuring cup, and the smoky star of the show – a bottle of Ilegal Mezcal Joven, double distilled in Oaxaca by fourth-generation mezcaleros.
Most tipplers (mixologists, too) are unaware of how many additives are used to doctor tequilas, including perfumes, colorings, and mystery compounds to improve flavor or mouthfeel. De-Nada Blanco and Reposado, on the other hand, are on the shortlist of tequilas confirmed to be additive-free, passing annual audits.
Fact: labels affect your whiskey choices. Uncover your true tastes with Blind Barrels’ blind-tasting boxes of boutique whiskeys in four anonymous bottles. Explore each, taking note of flavors listed on the enclosed guide. Mashbill guesses? Bourbon or rye? A QR Code reveals all, including your new favorite distilleries.
The French 75 cocktail has metamorphosed since its invention during WW1. It was originally a gin drink (not very French), inexplicably named after the 75mm military howitzer. Fifty years later, truly French versions charged into the field, with Grand Marnier’s cognac and orange liqueur blend among the most sophisticated.
T-Pain teamed up with food and beverage expert Maxwell Britten to create this 144-page book filled with cocktails inspired by the musician’s life and career. Each of the 50 drinks has been selected as a reflection of one of his songs, offering a variety of unique and imaginary concoctions sure to please any cocktail connoisseur.
Created in concert with musician Michelle Zauner (AKA Japanese Breakfast), this Cocktail Courier Kit packs everything needed for a Persimmon Paloma party for eight: a 375 ml bottle of Patron Reposado, Cocktail Courier Persimmon Syrup, club soda, and fresh limes, plus themed chopsticks, coasters, and a bar towel.
Boxed cocktails may be the best invention since, well, boxed wine. We dig having Drake’s Organic Spirits Boxtails in the fridge, chillin’ until we open the door and press the fixture for a glass of Mango Punch, Minted Mojito, Watermelon-Tini, Margarita, or Black Cherry Limeade. They’re non-GMO and additive-free too.
The savory sixth edition of Westland Garryana American Single Malt Whisky explores the intriguing merits of the Pacific Northwest’s rare Quercus Garryana oak, a new species to the whisky world. The 5,922-bottle release will next be followed by the second edition of Colere, another release in Westland’s limited Outpost Range.
Ever try to get a tablespoon to fit into the top of an olive jar? Cocktail Kingdom solves the common bartender complaint thanks to Jim Meehan, author of Meehan’s Bartender Manual. Meehan’s Mixology Measuring Spoons offer a narrower, arrow-shaped motif on stainless spoons – in six Imperial measurements.
After serving up some tasty ketchup and french fries playing cards, designer Rich Li is back with another duo of delicacies to deal at your next poker game. Popcorn and cola-inspired graphics cover the card backs and box art, while the royal court is chowing down on these everyday junk foods. Kickstarter ends 12.12.21.
This individual glass decanter set is a great gift for whiskey lovers. Its inner chamber holds a brown spirit of choice, while the outer chamber holds water. Pour the whiskey from one side, then a couple of drops of water from the other to release the full depth of its flavors. Comes with a wood tray and a glass funnel.
Stuart Gardiner Design makes a variety of informative kitchen towels, including this duo which help you decide what wine to pair with dinner. Simply pick the red or white wine towel, select your foods, and the grid will tell you what wine styles work and what won’t. They also make a beer pairing towel.
From the authors of Death & Co, the Cocktail Codex is no ordinary drink recipe book. It teaches home bartenders about the fundamental elements that go into a good cocktail and the relationships between drinks that share attributes. The approach encourages experimentation in creating your own concoctions.