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Review: 2016 Fiddlehead Cellars Pinot Noir – Seven Twenty Eight and Oldsville Reserve

Drinkhacker

Both are the same vintage — 2016, which is the current release. The 2016 vintage of ‘Seven Twenty Eight’ Pinot Noir is a true reflection of this terroir, exuding mineral-laden spice, cherry cola nuances, vibrancy, and a touch of earthiness. Here’s how the 2016s are shaping up. Still processing it.

Wine 116
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Imbibe 75 People to Watch Artur and Iryna Yuzvik

Imbibe Magazine

The husband and wife founded Soloway Roastery in their hometown of Ternopil, in western Ukraine, in 2016. What might have been a dream deferred for Artur and Iryna Yuzvik became a longtime goal realized sooner than expected. They soon opened two cafsamong the first to introduce specialty coffee to the city. to open a coffee shop.

Alcohol 142
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Gift Idea: Barkeep 2: The Art of Mixology, Bar & Cocktails Book

Chilled Magazine

Barkeep one was released in 2016. It has everything one would need or wants to read when we talk about our world of mixology and cocktails. Tell us about Barkeep 1. It was done in-depth with the knowledge from our craft.

Mixology 244
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Drink of the Week: Aviation American Gin

Imbibe Magazine

Originally created at Portland, Oregon’s House Spirits by distiller Christian Krogstad and Ryan Magarian, the Aviation brand was sold to Davos Brands in 2016.

Gin 277
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How to Read a German Wine Label

Imbibe Magazine

The last time I was in Germany, in 2016, I focused on dry Rieslings, Andrews writes. Those stylistic designations are at the heart of Just a Touch, Betsy Andrews feature story on the diversity of off-dry German wines in Imbibe s May/June 2025 issue.

Wine 148
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Drink of the Week: Ancho Reyes Barrica Chile Ancho Liqueur

Imbibe Magazine

The Ancho Reyes chile liqueurs (both the original Ancho Chile , released in 2012, and the Verde in 2016) have become industry favorites for crafting complex drinks, as our own recipe gallery can attest. Like a chef in the kitchen with a new ingredient, bartenders take no small amount of delight in experimenting with a new cocktail component.

Liqueur 286
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We Ask Old Elk Master Distiller Greg Metze About Crafting Whiskey

Chilled Magazine

In 2012, the team at Old Elk asked master distiller Greg Metze to craft and produce custom whiskey mash bills specifically for them after his 24-year odyssey at Seagram’s Distillery, “I subsequently joined Old Elk in 2016,” shares Metze, “We have created a very nice portfolio of products intended to satisfy and entice our consumers.

Whiskey 246