Author: Aiden

Silver Oak Cabernet Sauvignon. The name itself conjures images of rich beef, crackling fireplaces, and moments of pure indulgence. But beyond the stereotype, lies a story of unwavering commitment to a singular vision, and a legacy built on American oak. Founded in 1972 by Ray Duncan and Justin Meyer, Silver Oak has become more than just a wine; it’s a symbol of Napa Valley’s pioneering spirit. The Founding Duo’s Bold Vision Ray Duncan’s early investments in California vineyards, starting in the late 1960s, laid the foundation. He partnered with Justin Meyer, a winemaker classically trained by the Christian Brothers, bringing…

From the charred oak barrels shaping American whiskey to the shadowy world of international tequila crime and the burgeoning popularity of mezcal, 60 MINUTES is taking a comprehensive look at some of the most exciting spirits on the market. This week’s episode, airing December 28th at 7:00-8:00 PM ET/PT, with Bill Whitaker, unravels the critical role of aging in Bourbon production. Whitaker investigates how the prolonged exposure to oak—and its distinctive aromas—fundamentally alters the color and, crucially, the flavor profile of this iconic American whiskey. But the investigation doesn’t stop there. Sharyn Alfonsi’s upcoming episode (January 4th) tackles a far…

The world of spirits is rarely predictable, constantly innovating and surprising with new flavor profiles and techniques. Lately, a trend has been gaining serious momentum, one that blends the rich complexities of aging with the invigorating warmth of coffee. We’re talking about barrel-aged coffee, and it’s rapidly establishing itself as a legitimate – and increasingly exciting – subcategory within the spirit industry. For years, master distillers have been experimenting with aging various ingredients in whisky barrels. From chocolate and vanilla to maple syrup and even smoked sea salt, the possibilities seemed endless. Now, coffee is joining the party, and the…

The Financial Times continues to set the standard for global business and financial news. Our meticulously curated sections provide unparalleled access to the information that matters most, whether you’re navigating volatile markets, understanding geopolitical shifts, or seeking insights into the forces shaping our world. Global Affairs & Economics Our World News section delivers in-depth coverage of critical events – from the ongoing conflict in Ukraine and tensions in the Middle East to the latest developments in the global economy. We provide context, analysis, and breaking updates on the issues impacting businesses and investors worldwide. Expect rigorous reporting and informed perspectives…

The world of spirits is undergoing a quiet, yet undeniably potent, revolution. For decades, the focus in maturation has been solely on wood – oak barrels imparting their characteristic flavors to whisky, rum, and other ageable liquors. Now, a new generation of distillers is challenging this orthodoxy, embracing a radical approach: aging their spirits with fruit. What began as a niche experiment amongst independent bottlers is rapidly gaining mainstream traction. Producers across Scotland, Ireland, and the United States are meticulously crafting fruit-infused spirits, using everything from blackberries and cherries to rhubarb and pear. The results are startling – vibrant, complex…

The world of whisky is constantly evolving, and recent years have witnessed a seismic shift in appreciation – not just for Scotch, but for a dramatically different spirit: mizuwake. Once a closely guarded secret of Japan’s most respected sake breweries, mizuwake is rapidly gaining international recognition as a sophisticated, subtly complex alternative to traditional whisky. So, what exactly *is* mizuwake? Simply put, it’s a distilled spirit crafted from fermented rice, similar to whisky, but with a profoundly unique character. Unlike the lengthy maturation processes typical of Scotch, mizuwake undergoes a brief period of aging – often just a few weeks…

The Wichita music scene is mourning the loss of Jim Kirby, the visionary founder of Kirby’s Beer Store. Kirby, 82, passed away on December 19th, leaving behind a legacy etched into the city’s cultural fabric. Kirby established the iconic venue near Wichita State University in 1972, quickly becoming a hub for independent music and a cornerstone of Wichita’s counterculture. According to social media announcements, Kirby shared the news of his passing shortly before Christmas. “Jim had a dream of opening a bar, and he just relentlessly pursued it,” recalled Patrick O’Connor, who served as Kirby’s mailman for many years. “It…

A bold new flavor season is officially underway, and it’s packing a serious punch. Black Angus Steakhouse, known for its robust cuisine, is rolling out a truly unique experience: The Tin Cup Whiskey Experience. And it’s not just a meal – it’s a carefully curated journey designed to ignite the palate. This limited-time event, detailed first by Forbes, promises a three-course dinner centered around a smoky, distinctive whiskey. The focus? Mastering the interplay between premium spirits and rich, savory food. The first course is a carefully constructed appetizer, designed to prime the senses. The second course features a hearty main,…

Kyotango Mairingen Distillery’s “Mairingen Fresh Craft Gin (ORIGINAL)” has achieved a remarkable feat, securing a coveted triple crown at the 2025 San Francisco World Spirits Competition. The win solidifies the distillery’s position as a rising star in the global gin landscape. A Trio of Recognition The gin’s success is underscored by its victories in three key categories: Best Japanese Gin, Best Overall Gin, and a Double Gold Award – a testament to its exceptional quality and craftsmanship. This level of recognition is rarely achieved, placing Mairingen Gin among the elite spirits competing worldwide. Crafted with Precision The Mairingen Fresh Craft…

The Canadian wine industry is experiencing a breathtaking turnaround, driven by a remarkable recovery following a challenging 2024. What was once considered a devastating year for BC vineyards has transformed into a period of unprecedented growth and renewed optimism. A bumper crop, bolstered by resilient vines and a surge in consumer demand, is rewriting the story of Canadian wine. BC’s Resilient Vines Last year’s January frost inflicted a catastrophic 95% crop loss across British Columbia’s Okanagan and Similkameen regions. However, those same vines proved remarkably resilient. In 2025, the regions rebounded with a significant harvest – particularly among red wine…