VOLUME 6 NUMBER 1, WINTER 2024

Winter undoubtedly reveals the human urge to rejoice in and surrender to the Earth’s seemingly glorious and merciful offerings, whether that may be piles of firewood, the coziest of sweaters, or the hottest chocolate. It is perhaps the most wholehearted, unblushing act of communion there is—no holy wine or wafers, robes or sanctuary required.

Which brings us to a different kind of church with a similarly openhearted vibe that we cover in the pages of this issue. Burnt Church Distillery is reviving heritage grains and unearthing the stories of its marginalized and unsung local heroes. We visit a pioneer of blending, a man who made non-distiller producers, a.k.a. NDPs, cool—Joe Beatrice of Barrell Craft Spirits—as his brand celebrates its first decade. We tour Vendome Copper & Brass, which has more than 110 years under its belt and counting, then we enjoy a spirit lover’s travel guide to Tucson, Arizona.

The delights of travel always lead to food, and this issue leans in on epicurean delights: bourbon-spiked condiments to bedazzle any sandwich, parfait, or charcuterie board; a short history and how-to on eggnog; a fervent examination of oyster pairings; a primer on building a bespoke cocktail; a conversation with “The Cheese Dude”; a pilgrimage to Ireland where we meet a master of Irish coffees; and although you cannot eat or drink it, a buyer’s guide to must-have bar-cart bling.

We leave you with a throwback to the ’90s, the pre-Bourbon Boom, the wistful days when Pappy and Weller gathered dust and the would-be legends of today were hustling and scrapping to extol the virtues of bourbon, doing the hard work that would lead to the explosion of craft distilleries, bourbon clubs, outrageously successful bourbon-fueled fundraisers, barrel picks, celebrity brands, blogs, podcasts, and even magazines like ours. Let’s raise a glass to the good ol’ days, the ones who lit the fire, and the cold weather. 

Cover photo by Stephen DeVries

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