Bourbon is more than a drink; it embodies tradition, craftsmanship, and American heritage. Its rich, warm flavors and smooth finish offer a refined drinking experience that can be enjoyed in multiple ways. Gifting bourbon to your father signifies thoughtfulness and respect for his tastes, providing him with an opportunity to relax and savor something special.
Restaurants
Former Shark Tank entrepreneur Zack Schreier, known for his success with Quevos, has now ventured into the realm of coffee creamers with a unique twist. Lifestacks, his latest venture, aims to revolutionize the coffee creamer market by incorporating functional ingredients that support mental health and metabolism. Schreier’s decision to enter the coffee creamer space was
In a world where gin is often overlooked and misunderstood, there is a new wave of unique gins emerging that celebrate provenance and innovation. These gins are not only crafted with care and attention to detail, but they also use endemic ingredients that reflect the countries in which they are made. One such example is
Bread Ahead, a one-man donut stall turned bakery empire, has become a staple in the London food scene since its inception in 2013. Known for its delectable sweet treats, Bread Ahead has drawn in locals and tourists alike, with its flagship store at Borough Market selling over 1,000 Crème Brulee donuts in a single day.
Tequila is often a go-to gift for Father’s Day, as it provides a unique and refined experience that many dads enjoy. With a range of options available, from the smooth and subtle Blanco to the rich and complex Añejo, there is something to suit every dad’s taste preferences. A premium bottle of tequila can be
One of the most highly anticipated events in the culinary world recently took place with the unveiling of The World’s 50 Best Restaurants for 2024. Topping the list this year is Disfrutar in Barcelona, Spain. This prestigious restaurant, led by chefs Oriol Castro, Eduard Xatruch, and Mateu Casañas, offers a unique dining experience filled with
Nomad Tea Parlor, the latest addition to the dining scene in Manhattan, promises to deliver a unique dining experience to food enthusiasts. With a prime location at 244 5th Avenue, this establishment brings modern Cantonese cuisine with a touch of nostalgia to the neighborhood. The owners, Jae Yang and Mandy Zhang, aim to celebrate Chinese
Pabst Blue Ribbon has managed to captivate the attention of its fans through innovative and unconventional marketing strategies. From its rowdy social media presence to street-art-driven ad campaigns, the brand has always strived to stand out in a competitive beer market. As the third oldest beer brand in America, Pabst Blue Ribbon has a rich
When visiting Athens, the bustling city life and historical landmarks can be overwhelming. That is why retreating to the Athens Riviera, specifically to the Four Seasons Hotel, is a welcome respite. Nestled at the edge of a pine forest in the Vouliagmeni peninsula, this luxury property offers a tranquil beachside retreat just 30 minutes away
Europe takes the lead in the extended ranking of the World’s 50 Best Restaurants for 2024, with 23 restaurants making the list. Among these European entries, two Italian establishments – La Calandre in Rubano at #51, and the new Atelier Moessmer in Brunico at #52 – stand out. Additionally, countries like France and the United
London is known for its diverse food scene, with unique dining experiences around every corner. One standout restaurant that has been making waves is ‘Paradise 2.0’, a revamped Sri Lankan eatery that offers a six-course tasting menu like no other. Headed by Dom Fernando and Chef Alfie Bahnan, this restaurant takes traditional dishes and gives
The Boisset Collection, under the visionary leadership of Jean-Charles Boisset, has transformed the world of wine with its sumptuously decorated properties that exude style and art. Boisset, often referred to as JCB, has taken the helm of the family-owned luxury wine company and led its aggressive expansion over the last few decades. With over forty
In an industry historically dominated by men, two visionary women are breaking barriers and redefining what it means to enjoy and produce whiskey. Sheila Jackson and Natasha McCrea are the cofounders of Jackson McCrea—a new premium rye whiskey that is specifically created by women for women. They are not only the first Black women to
Nestled in Montauk, Shark Bar is the latest addition to the vibrant seaside town. Founded by Vanessa Price and acclaimed chef Jeremy Blutstein, the beach bar offers a playful ambiance paired with delectable oceanic cuisine. Embracing a vintage-inspired theme, Shark Bar aims to capture the carefree essence of beach culture while providing a relaxed setting
The annual Sweets & Snacks Expo recently took place in Indianapolis, showcasing a wide array of chocolate, candy, and snack products. What was particularly notable about this year’s expo was the trend towards mini or bite-sized versions of products. However, this downsizing was not driven by “shrinkflation,” but rather by a commitment to reducing calorie
In the world of food, the term “Umami” has become increasingly popular. Known as the fifth taste, alongside salty, sweet, bitter, and sour, Umami is a savory flavor that can be found in a variety of foods such as cheese, tomatoes, mushrooms, and aged steak. Japanese cuisine, with ingredients like dashi, miso, and soy sauce,
Uncle Nearest whiskey has taken the spirits industry by storm, rapidly becoming one of the fastest-growing businesses in the United States. Founded by Fawn Weaver to honor Nearest Green, the first master distiller of Jack Daniel’s, this brand has become an iconic symbol of Black excellence in the world of spirits. One of the key
Nestlé’s CEO, Mark Schneider, recently discussed the company’s approach to the weight loss drug market, highlighting a shift in nutritional needs among consumers on drugs like Ozempic, Mounjaro, and Wegovy. Initially, there were concerns that the rise of GLP-1 drugs would lead to decreased food consumption, impacting industry profits. However, Schneider sees this as an