Mezcal Vago Elote

David Honig
Wine Reviews
1 min read
This unique triple-distilled Mezcal is infused with roasted corn between the second and third distillation, offering an interesting palette of smokey flavors and aromas. Smoke and toasted cornbread with honey all come out on the palate. Honey drips throughout the surprisingly sweet palate, which also shows roasted sweet corn, agave

Mezcal Vago Espadin

David Honig
Wine Reviews
1 min read
This Mezcal is made in the village of Candeleria Yegole, on the border of the Central Valley and Sierra Sur regions of Oaxaca. The nose shows aromas of yuca, candle wax, flint, and smoke. A drop or two under the tongue lets the surprising fruit explode in a surprising burst

2011 Marlo Cellars Chardonnay

David Honig
Wine Reviews
1 min read
Pears and the charred lines on grilled pineapple leap from the glass on the nose. Pears, lychee, and grilled pineapple pop on the palate. There are lovely white floral notes in the background. Mouth-feel is rounded and smooth. Drink with scallop margarita pizza. Highly Recommended. 92 Points. WHO: Marlo Cellars WHAT:

Terroir is for Weirdos, and other Place Lessons from Beer

Erika Szymanski
Features
7 min read
Beer is playing catch-up. Craft brews have recently begun earning the kind of respect, devotion, bottles, and prices heretofore reserved for grape-derived beverages: the so-called “wine-ification of beer.” Respect and devotion leads to sensory analysis, and – in our oenophilic culture – sensory analysis leads to terroir. And terroir leads

2011 McWilliam’s Hanwood Estate Chardonnay

David Honig
Wine Reviews
1 min read
This very moderately priced Aussie Chardonnay walks the line between round buttery wines slathered in oak and linear bright wines from stainless steel. Crisp, with soft edges and vanilla that stays in the background, judicious use of the wood does great service to good fruit. Red apple flavors give way

Hardy Perfection Cognac

David Honig
Wine Reviews
1 min read
Antoine Hardy put this Cognac up in 1863, and three generations of the Hardy family allowed it to age in barrel until the 1960s, and didn't offer it for sale until the 1980s. When it was finally released, the world's oldest unblended Cognac, made entirely from pre-phylloxera grapes, was the