Here are 10 restaurants in Denver built for an actual conversation: low light, tight rooms and food good enough to justify skipping the view. Book ahead for an anniversary, a first date that matters or any night you want the room around you to go quiet.

1. Wildflower

Wildflower sits inside the Gravity Haus hotel in LoHi, tucked in enough that first-time visitors often walk past the entrance. Chef Aiden Tibbetts won the 2025 Michelin Young Chef Award for a menu built around the neighborhood’s own Italian and Mexican roots: plant-forward shared plates, natural wines and a chef-led tasting track called the Bouquet of Wildflowers. Ask for one of the two small tables by the front window. Regulars say watching snow fall past the glass in near silence is about as good as a Colorado date night gets.

What sets Wildflower apart isn’t only the cooking. It’s the restraint. There is no rooftop view competing for attention, no open kitchen roaring behind the bar. The room is small on purpose, which means reservations go fast. Plan this one ahead. It isn’t a walk-in kind of night.

Address: 3638 Navajo St, Denver, CO 80211  |  Phone: (720) 372-7999
Website: wildflower-lohi.com  |  Menu: View Menu  |  Reservations: OpenTable

2. Williams & Graham

Williams & Graham hides behind what looks like a used bookstore on Tejon Street. Push through the right bookshelf and it swings open into a low-ceilinged, candlelit room lined with leather booths, the kind of entrance that sounds like a gimmick until you’re standing inside it. The bar’s 60-plus classic cocktails get most of the credit, but the kitchen holds its own with a burrata in Calabrian chili oil, roasted bone marrow with bacon jam and a dry-aged burger built to stand up to a two-century-old cocktail list.

Reservations come with a strict two-hour window, and that works in your favor. It keeps the small room from turning into a waitlist scrum and keeps your table yours for the whole date. The bar up front runs louder, so ask for a booth in back if quiet conversation is the point of the evening.

Address: 3160 Tejon St, Denver, CO 80211  |  Phone: (303) 997-8886
Website: williamsandgraham.com  |  Menu: View Menu  |  Reservations: OpenTable

3. Poppies Restaurant & Lounge

Poppies is the definition of a hole in the wall, a storefront on South Colorado Boulevard that gives away nothing from the parking lot. Longtime regulars admit they drove past it for years assuming it couldn’t be as good as people said. Inside, it’s warmly lit and unhurried, built around comfort-leaning American plates. The prime rib is the order almost everyone repeats, alongside a chicken marsala that has become the kitchen’s quiet specialty.

What makes Poppies work for a date is the total lack of pretense. No one is watching the room and no line forms on the sidewalk. The pacing is unrushed enough that a Tuesday dinner can stretch into a two-hour conversation with nobody hovering. It takes reservations by phone only, which keeps it that way.

Address: 2334 S Colorado Blvd, Denver, CO 80222  |  Phone: (303) 756-1268
Website: poppiesdenver.com  |  Menu: View Menu  |  Reservations: Call ahead. Phone reservations only.

4. Jovanina’s Broken Italian: Sotto Voce

Jovanina’s main dining room is lovely on its own, but the real move for a quiet date is downstairs in Sotto Voce, Italian for “in a lowered voice.” The subterranean, Prohibition-style lounge runs on candlelight and a deep absinthe program, a warm contrast to the open, brighter room above it. The kitchen’s wood-fired pizzas and handmade pastas are built for sharing, and asking for basement seating when you book changes the whole feel of the night.

It’s a LoDo restaurant that still manages to feel like a discovery, mostly because Sotto Voce seats only about three dozen people, small enough that it never loses its hush. Between the low light, the cart-side cocktails and the wine list, this is a room built for lingering, not turning tables.

Address: 1520 Blake St, Denver, CO 80202  |  Phone: (720) 541-7721
Website: jovanina.com  |  Menu: View Menu  |  Reservations: OpenTable

5. Bear Leek

Bear Leek is the newest name on this list and already the one people bring up unprompted when the subject is a dark, intimate room with serious food. Ask for the chef’s counter for the most personal version of the night. The kitchen plays with recognition and surprise in equal measure: a koji-brined, green Sichuan-kissed fried chicken and a tuna crudo over whipped labneh are the dishes that keep coming up in conversation, alongside a pierogi course that has no business sharing a menu with either and somehow earns its spot.

The RiNo dining room is small, dim and clearly built for two. That is likely why it keeps drawing comparisons to Denver’s classic speakeasies despite being brand new. It is also one of the harder reservations on this list to land as word spreads, so book earlier than feels necessary.

Address: 2611 Walnut St, Denver, CO 80205  |  Phone: (303) 524-2447
Website: bearleek.com  |  Menu: View Menu  |  Reservations: OpenTable

6. La Forêt

La Forêt took over the old Beatrice & Woodsley space on South Broadway and kept its storybook, tucked-away-cabin feel, reworking the room around cocktail-forward French cooking. Corn ribs, a wild boar crepinette and a rotating raw bar are the dishes that come up most, best paired with a French 75 or a glass off the tightly curated wine list. Westword called it a real-life enchanted forest, and that’s not just marketing copy. The low light and dense, wooded decor make it one of the more theatrical quiet-date rooms in the city without ever feeling loud.

The bar takes walk-ins, but a proper date deserves a reserved table, since the dining room is intentionally small and fills fast on weekends. Early or late in the week tends to be the quietest window to book.

Address: 38 S Broadway, Denver, CO 80209  |  Phone: (303) 351-7938
Website: laforetdenver.com  |  Menu: View Menu  |  Reservations: Reserve a Table

7. Adrift Tiki Bar

Adrift doesn’t bill itself as a date-night restaurant, but the tiki-den lighting, carved wood and pufferfish lanterns make it one of the moodiest rooms on South Broadway, tiki kitsch aside. It runs pricier than its neighbors, but the atmosphere and the kitchen both earn it. Poke nachos, sticky tiki wings and lobster truffle rangoons are the dishes worth ordering family style, the kind that keep a couple leaning across the table to trade bites.

The Polynesian and Caribbean-leaning kitchen plays it looser than fine dining, which makes Adrift a good fit for a date that wants low light and real intimacy without a stiff tasting-menu pace. Book an inside table if quiet is the priority. The patio is lovely but far more social.

Address: 218 S Broadway, Denver, CO 80209  |  Phone: (720) 784-8111
Website: adriftbar.com  |  Menu: View Menu  |  Reservations: OpenTable

8. Malinche Audiobar

Malinche is the newest and most singular room on this list, a Japanese-style listening bar built around mezcal instead of sake. Tucked onto Platte Street, it runs vinyl on a serious sound system beside a menu chef Jose Avila calls Nikkei-Mexa. The room is small, dark and built for close conversation rather than a scene, close enough in spirit to Mexico City’s audio bars that visitors who know both keep drawing the comparison. The rabbit tamale with fig mole and a Maitake al Copal mushroom starter are the dishes to order, alongside a pepita cocktail that has already become the bar’s signature.

Because it just opened, Malinche hasn’t yet been swallowed by the crowds that find every new room in this city. The small footprint and serious sound design keep it intimate even at capacity, which makes it about as close as Denver gets right now to a genuine discovery.

Address: 1541 Platte St, Denver, CO 80202  |  Phone: (720) 576-0700
Website: Malinche Audiobar  |  Menu: View Menu  |  Reservations: Resy

9. Bastien’s Restaurant

Bastien’s has been family-run on East Colfax since 1937, and it still looks the part: an iconic sign, a sunken bar and a mid-century dining room that plenty of longtime Denverites admit they drove past for years without knowing what was inside. The dimly lit, old-school steakhouse feel is the draw, and regulars consistently point to the SugarSteak, a sugar-rubbed cut finished with a chimichurri coffee rub, as the dish to order, alongside bacon-wrapped scallops in cayenne hollandaise.

Go early in the week if hush is the priority. The sunken bar picks up energy on weekend nights. But the retro dining room itself, all warm wood and low light, is exactly the kind of unpretentious, time-capsule setting that turns a low-key anniversary dinner into an occasion.

Address: 3503 E Colfax Ave, Denver, CO 80206  |  Phone: (833) 962-8304
Website: bastiensrestaurant.com  |  Menu: View Menu  |  Reservations: Resy

10. The Velvet Cellar

The Velvet Cellar is LoDo’s quieter answer to the sports-bar energy that dominates the blocks around Union Station and Ball Arena, a sommelier-driven wine bar with Southern Gulf Coast leanings and a dining room built for actual conversation. One couple, celebrating an anniversary on a tight budget, called their Steak Frites and bolognese the best meal they’d had in the city all year. The steak, a Centennial coulotte cut finished with a whiskey barrel shoyu glaze, is the dish worth building the reservation around.

It’s new enough to still feel a little undiscovered, but the wine-cellar aesthetic, curated flights and unhurried pacing make it one of the better find-it-yourself date spots in the neighborhood. Book around Nuggets or Rockies game nights, when the surrounding blocks get considerably louder even if the room itself doesn’t.

Address: 1500 Wynkoop St, Denver, CO 80202  |  Phone: (720) 676-9116
Website: thevelvetcellar.net  |  Menu: View Menu  |  Reservations: OpenTable

Cover photo by Vinicius Vieira ft, Pexels.

The post The Best Quiet Date Night Dinners in Denver appeared first on FactoryTwoFour.

Photo by ELEVATE / Pexels

Why Mezcal Cocktail Trends Are Defining 2026

The tequila boom planted the seed. Now mezcal is the harvest. Consumers who spent the last several years learning to distinguish a blanco from a reposado have developed the palate and the curiosity to go deeper into the agave family. According to Fortune Business Insights, the global mezcal market is projected to grow from $1.37 billion in 2026 to $3.15 billion by 2034, a compound annual growth rate of nearly 11%.

What is driving that number is not just curiosity. It is a specific shift in what drinkers demand. “Guests are actively seeking out spirits that are certified additive-free,” writes Malika Wichner, marketing content manager at Backbar, a leading bar operations platform. “This connoisseurship has opened the door for other agave and agave-like spirits, with mezcal leading the way.” The additive-free movement, which first gained traction in craft tequila circles, has turned mezcal’s traditional production methods into a competitive advantage rather than a niche selling point.

If you have been following along over at our breakdown of the rye whiskey renaissance, you already know that American drinkers are in a full-blown connoisseurship era. Mezcal fits squarely into that same appetite for complexity and provenance.

Understanding What You Are Drinking

Mezcal can be produced from more than 30 varieties of agave, which is what separates it from tequila, a spirit locked to a single plant: blue Weber agave. That diversity is both the category’s greatest asset and its steepest learning curve.

Espadin accounts for roughly 90% of all mezcal production. It is the approachable entry point: earthy, smoky, and consistent. From there, the category opens up considerably. Tobala is a wild-harvested agave that grows at high altitude, yielding a mezcal that is floral and creamy, with a minerality that rewards slow sipping. Tepeztate is even rarer, requiring up to 25 years to mature before it can be harvested. The resulting spirit is herbal, complex, and priced accordingly. A bottle of single-village tobala or tepeztate from a respected producer like Del Maguey or Vago can run $80 to $150 or more, and at that level it competes directly with aged single malt Scotch for the same wallet and the same occasion.

The signature smokiness comes from roasting the agave hearts, called pinas, in underground earthen pits lined with hot volcanic rocks for several days before fermentation. That process is what gives mezcal its character and what makes it irreplaceable in certain cocktail applications.

Mezcal Cocktail Trends at the Bar Right Now

The drinks that have defined the current moment are specific. The Oaxacan Old Fashioned, a split-base cocktail using reposado tequila and a float of mezcal, remains a staple at serious cocktail bars and has introduced the spirit to thousands of whiskey drinkers who did not realize they were ordering it. The Smoky Paloma, which substitutes mezcal for tequila in the classic grapefruit-and-soda formula, offers an accessible on-ramp for anyone who finds the spirit slightly intimidating neat.

Beyond those gateway drinks, bartenders are leaning into mezcal’s savory and umami-forward potential. Fat-washing techniques using sesame oil or even bacon fat are being applied to mezcal bases to add richness without sweetness. At Licoreria Limantour, ranked No. 20 on North America’s 50 Best Bars 2026, mezcal-forward cocktails are a centerpiece of the menu and a reflection of where the craft cocktail conversation is headed. The bar is headlining a Mezcal Culture Fest takeover in Miami in June 2026.

For the well-traveled man who has already run through the standard whiskey and gin rotations, these drinks offer something genuinely different. If your recent trips have brought you anywhere near cities with serious bar programs, you have almost certainly seen mezcal occupying more shelf space and more menu real estate than it did even two years ago.

What to Look for When Buying Mezcal

The label matters. A few things to check before you commit to a bottle:

Agave variety: It is listed on every certified mezcal. Start with espadin if you are new to the category. Move to tobala or cuishe once you have a baseline.

Production method: Look for “artesanal” or “ancestral” on the label. These designations indicate traditional production methods, including clay pot distillation for ancestral mezcals, which produce the most distinctive spirits in the category.

Additive-free certification: The Bat-Friendly Mezcal program and the Consejo Regulador del Mezcal (CRM) certification are the two most credible markers of quality and transparency. If a bottle lacks either, look for producers who are open about their process on the label or their website.

Village of origin: Mezcal is a terroir-driven spirit. A mezcal from the Sierra Norte of Oaxaca will taste different from one produced in the Central Valleys, even if both use espadin. Producers like Del Maguey pioneered the single-village bottling approach, and it remains the gold standard for traceability.

A solid starting lineup: El Silencio Espadin (under $35) for cocktails, Banhez Ensemble (under $45) for a fruit-forward introduction, and a bottle of Del Maguey Vida ($55 to $65) as your benchmark. Once you have those three in rotation, the category will start to make a lot more sense.

How Mezcal Fits the 2026 Drinking Mindset

The current bar moment is defined by what Backbar’s industry analysis calls “conscious indulgence.” Drinkers are consuming less overall, but spending more per pour and asking better questions. Mezcal is built for that environment. It rewards attention, it has a story worth telling, and it performs beautifully in cocktails that require something with more dimension than a neutral spirit.

For anyone planning to explore Mexico’s agave-producing regions firsthand, the experience is worth building a trip around. Oaxaca remains the spiritual center of mezcal production, and palenques, the traditional distilleries, welcome visitors who want to see the process from pit to bottle. Pairing that with one of the better strategies for making travel feel new again makes for a genuinely memorable itinerary.

The category is not going quiet. The numbers, the bar talent, and the drinker appetite all point in the same direction. If mezcal has been on your periphery, 2026 is the year to move it to the center of your glass.

The post Mezcal Cocktail Trends 2026: Why Agave’s Smokiest Spirit Is Taking Over the Bar appeared first on FactoryTwoFour.

Photo by Pixabay / Pexels

The Numbers Behind the Rye Whiskey Revival

The broader American whiskey category has seen extraordinary growth over the past two decades: supplier revenues nearly quadrupled, rising from $1.4 billion in 2004 to $5.2 billion in 2024, according to data tracked by the Distilled Spirits Council of the United States (DISCUS). Within that story, rye has outpaced the broader field. The rye whiskey segment is projected to grow at a compound annual growth rate of 6.3% from 2026 through 2033, according to market research firm Verified Market Reports, driven by rising consumer demand for premium craft spirits and the resurgence of classic cocktail culture across bars and home mixology.

The IWSR, a leading global beverage alcohol research firm, identifies premiumization and craft distillery innovation as two of the six key forces shaping the spirits industry in 2026 and beyond. Rye benefits from both. Consumers who once graduated from entry-level bourbon to premium allocated bottles are now moving into rye’s spicier, more complex flavor profile as a natural next step. The $30 to $50 price tier has seen particularly strong momentum, attracting the style-conscious, value-aware drinker who wants real quality without chasing impossible allocations.

What Makes Rye Whiskey Different from Bourbon

The legal distinction is straightforward: American rye whiskey must be produced from a mash of at least 51% rye grain. The remainder of the mash bill typically includes corn and malted barley. The result is a spirit with a noticeably drier, spicier character than bourbon, which by law requires at least 51% corn and tends toward sweeter, fuller-bodied flavors.

Regional traditions give rye even more depth. Pennsylvania’s historic Monongahela-style rye, which dominated American bar culture through the pre-Prohibition era, favors a high-rye mash bill and delivers earthy, herbal, and peppery notes. Maryland-style ryes are slightly softer, with more fruit-forward character. New York’s Empire Rye designation, established in 2017, requires that 75% of the grain come from New York state, giving those bottles a terroir-driven identity that resonates with the locavore drinker looking to connect with craft and heritage.

Distilleries are also raising the ingredient conversation to a new level. The team at WhistlePig in Shoreham, Vermont, for instance, has been specifying particular rye varieties, including Abruzzi and Rosen rye, to build flavor from the grain itself rather than relying entirely on barrel aging and blending. It is the same philosophy that drives single-origin coffee and estate wine, applied to American whiskey.

The Best Rye Whiskeys to Drink in 2026

These are the bottles worth seeking out right now, whether you are a seasoned whiskey drinker or making your first serious rye purchase.

Old Overholt Extra Aged Cask Strength 11 Year has earned significant attention this year from spirits writers and competition judges alike. The brand itself dates to 1810, making it one of the oldest continuously operating American whiskey labels, and this expression delivers uncommon complexity at a price that does not require secondary market luck.

WhistlePig 10 Year ($55 to $65) remains the benchmark for everyday sipping. The 100% rye mash bill, aged in American oak casks on the company’s Vermont farm, delivers black pepper heat, dried fruit, and a long, warming finish. Spirits writers consistently reach for it when explaining what well-made rye can actually do.

High West Double Rye! ($35 to $40) blends a young rye with an older rye in the Indiana tradition to build a cocktail-forward expression with caramel, mint, and rye spice in balance. For Manhattan and Sazerac production at home, it is close to ideal.

Sazerac Rye ($25 to $30) is the entry-level case. Named for the legendary New Orleans cocktail, it delivers clean, classic rye character at a price point that justifies keeping a backup bottle on the shelf.

For those who appreciate objects built to hold value over time, Buffalo Trace’s Thomas H. Handy Sazerac Rye, released annually as part of the Buffalo Trace Antique Collection, is worth adding to your radar. It commands secondary market prices well above retail, but securing a bottle at release from a trusted retailer remains one of the year’s most rewarding spirits finds.

How to Drink Rye Whiskey Properly

The Manhattan is rye’s most natural home. Two ounces of rye, one ounce of sweet vermouth, and two dashes of Angostura bitters, stirred over ice and strained into a chilled coupe, is one of the great cocktails in any season. The grain-forward spice of the rye cuts through the sweetness of the vermouth in a way that bourbon simply cannot replicate.

The Sazerac, widely considered the oldest known American cocktail, calls for rye by definition: two ounces of rye whiskey, a sugar cube muddled with Peychaud’s bitters, and an absinthe-rinsed glass. As bartenders across the country are telling VinePair, rye-forward flavor profiles are shaping cocktail menus at leading bars in 2026. For a proper wind-down ritual after a demanding week, few drinks match it.

Neat in a Glencairn glass at room temperature is also a legitimate approach for any bottle aged 10 years or longer. Add three to five drops of still water to open the aromatics before your first sip. The ritual itself is part of the value.

If you are looking to deepen your rye knowledge beyond the glass, building a trip around a distillery visit is one of the more rewarding options available. WhistlePig’s farm in Shoreham, Vermont, and Tuthilltown Spirits, the maker of Hudson Whiskey in Gardiner, New York, both offer tours and tastings that put the production process in direct context.

Build Your Rye Whiskey Collection Before the Category Catches Up

Rye whiskey rewards early attention. The category’s documented growth, tracked by DISCUS and independent research firms, reflects a genuine shift in how serious drinkers are thinking about American spirits. The same premiumization cycle that elevated bourbon to collector status over the past 15 years is now moving through the rye category in earnest. The bottles that feel accessible today, at $35 to $65, may not stay there as allocations tighten and demand continues to grow. The smart move in 2026 is to build your rye whiskey shelf now, learn the producers doing the most interesting work, and start paying attention before everyone else does.

The post The Rye Whiskey Renaissance: Why America’s Boldest Spirit Is Back on Top in 2026 appeared first on FactoryTwoFour.

Then, when you are plotting your course to the Strip, these are the best road trip directions to get to the Strip and have the best time along the way of what casinos to visit before you lay your hand on Las Vegas Boulevard.

West Coast Classic: Los Angeles to Las Vegas

The roadway between L.A. and Vegas is probably one of the most iconic American highways and is a rite of passage to road warriors as well as road gamblers who are on their way to San Jose. It is a fast ride of approximately 270 miles with much desert charm.

Casino Pit Stops

1. Barstow – The Outlets and Slots Combo

It’s a convenient first break, and while Barstow doesn’t offer high-end gaming, the Barstow Casino (yes, it’s small) is worth a quick stop just to stretch and spin a few slots before moving on.

2. Primm Valley Resorts

Just before you cross into Nevada, you’ll hit Primm—home to Whiskey Pete’s, Buffalo Bill’s, and Primm Valley Resort & Casino. They’ve got everything from budget rooms to roller coasters and decent table games. Not quite Vegas—but close enough to start the mood.

Why This Route?

• Fast and direct, making it ideal for quick getaways.
• Classic road trip energy—think fast food, loud playlists, desert mirages.
• Easy rental car return if you’re flying out from Vegas later.

The Mountain Drive: Salt Lake City to Las Vegas

This 420-mile trip down I‑15 takes you through mountain ranges, open skies, and Utah’s unique desert charm. It’s a longer haul—but perfect for those looking to mix nature with the neon lights of Vegas.

Casino Pit Stops

1. Mesquite, NV – A Desert Gem

Once you cross into Nevada, the sleepy town of Mesquite offers a few full-service casinos like the Eureka Casino Resort and Virgin River Hotel & Casino. They’re low-key, friendly, and surprisingly well-equipped for table games and sports betting.

2. Cedar City Detour

Not much gaming here, but it’s a great cultural detour if you want some theatre, art, or national park vibes before going full-Vegas.

Why This Route?

• Breathtaking scenery through Utah’s red rock landscapes.
• Ideal for RV travelers and those combining camping or glamping with casinos.
• Great mix of quiet and excitement—you’ll earn that Vegas buzz.

Desert Dreaming: Phoenix to Las Vegas

Around 300 miles of sun-drenched desert, saguaro silhouettes, and a few hidden casino gems await those heading up from Arizona.

Casino Pit Stops

1. Laughlin, NV – The Riverside Oasis

A little turn to the west and you will strike Laughlin, on the very Colorado River. It is a mini-Vegas that has water. The Aquarius Casino, Tropicana Laughlin, and the Riverside Resort, owned by Don Laughlin, have surprisingly large gaming floors and relaxed ambience.

2. Kingman, AZ – Route 66 Vibes

Take the high line, and Kingman is where you stop, along with your nostalgia. Although it is not full of casinos, there are some local casinos and slot machines with the scent of Route 66.

Why This Route?

• Best for sun-seekers who want scenic, dry heat all the way.
• Laughlin adds variety—slots, sunshine, and river views.
• Authentic Americana if you love vintage diners and roadside oddities.

Final Tips: Make the Journey Count

Don’t just rush to Vegas. A good road trip builds the hype and turns every gas stop into a story. Here are some quick ways to make the most of your drive:

Pack Smart

• Bring chargers, snacks, water, and playlists that slap.
• Add a portable phone holder if you’re using GPS and betting apps.

Stop and Play

• Don’t skip small-town casinos. They’re more fun than you think.
• Try new games you wouldn’t touch in a high-stakes Vegas setting.

Know the Rules

• Always check state gambling laws if betting online en route.
• Limit your driving after drinks—casino fun should never risk safety.

The destination is Las Vegas, but the road to it? That’s where the story begins. The minute you are rolling across California, riding through the Utah mountains, or that lengthy sun-kissed highway across Phoenix, you can choose, and you can find casinos every mile.

And strap in, pack a good-luck charm, and make the drive a part of the Las Vegas experience. The Strip may be put on hold, but the memories begin today.

The post Hitting the Road: Best Road Trip Routes to Las Vegas and the Casinos Worth Stopping For appeared first on FactoryTwoFour.

On its own this Whiskey is a classic all-Americana Rye that warms the soul while being accessible and extremely drinkable. The nose represents the whiskey well; it is extremely balanced in that it does not hit the nose hard at all, rather it slowly seeps in and surprises you with vanilla and cinnamon notes with subtle earthy undertones. The palate is exactly what the nose hints at; extremely balanced in a way many ryes are not. You are met with mild molasses inspired sweetness up front and finishes clean with subtle hints of spice and complexity. When consumed neat or on the rocks it splashes against your stomach immediately warming you from the inside out. Where Sagamore Spirit’s Rye really soars is as part of a complex yet well balanced spring cocktail.

Black-Eyed Rye

• 1.5 oz Sagamore Spirit Rye Whiskey
• 0.5 oz Fresh Lime Juice
• 0.75 Sagamore Blackberry Simple Syrup
• 3 oz Ginger beer
• 1 Mint Sprig
• Blackberries or other fruit for garnish

Stir the whiskey, lime juice, and simple syrup in an ice filled shaker and strain in to a cocktail glass, top with Ginger Beer. Garnish with a mint sprig and ideally a couple of fresh blackberries, I had to use cherries and a strawberry since blackberries are not in season yet here in Colorado.

The resulting cocktail is perfectly balanced yet surprisingly complex. The blackberry simple syrup adds a hint of sweetness without being overpowering or sticky in any way. The ginger beer and mint give a spiciness that really opens up and lets you enjoy the Rye Whiskey. This has to be the perfect drink for enjoying on the porch as the warm spring night envelopes you.

The post Perfecting the Spring Cocktail with Sagamore Spirit Rye appeared first on FactoryTwoFour.

In different parts of the world, different types of coffee are enjoyed. If you have an interest in coffee, then some of the following types are definitely worth learning about and giving a try. You can make them at home or create your own coffee-related travel plans, to try the best coffees in the world. 

Australia: Green Coffee

Green coffee is a new type of coffee being drunk more and more throughout Australia. With green coffee extracts, it is thought that more caffeine is delivered to the system, making this drink highly popular with those that really need that morning boost. All of this is because the coffee beans are not roasted at all. So, instead of a dark black roasted bean, the coffee is made with raw, still-green beans. This gives the drink a much lighter flavor, somewhere between green tea and black coffee. A lighter, more refreshing coffee, but with more caffeine. Sounds perfect! 

Finland: Kaffeost

This drink is something you really might not expect; coffee and cheese. That’s right, you aren’t going mad, coffee over cheese is actually a thing. It has been drunk for centuries in Finland, with Finnish bread cheese – real name leipäjuusto – designed to soak up the coffee like cubes of bread would soak up moisture. It is a firm cheese, squeaky on the teeth, so excellent at doing this job. 

In effect, the cheese turns the coffee nice and buttery, giving it a much richer taste, almost like butter coffee. The coffee, in turn, gives the cheese cubes a lovely smoky taste at the end. All in all, this is a meal and a coffee combined and the Fins absolutely love it!

USA: Frappuccino and Blended Coffees

In the opposite direction, we have the Frappuccino. Not only is there no cheese involved, but there’s also far less coffee in many cases. These super-sweet beverages, popularised by Starbucks, have changed the way many young Americans drink coffee. Why? Because they’re super sweet and taste like glorious frozen milkshakes. With or without a shot of coffee, these things are packed with milk, cream, ice, flavorings, and sugar, making them irresistible on a hot summer afternoon. 

These blended drinks have become part of American culture, with various different types available at coffee shops all over the country. Drinking high-quality flavored coffee is an experience, but it seems that the United States prefers to have their coffee in a high-sugar, blended form. It’s not just Frappuccinos either, with blended coffee becoming increasingly popular in the United States.

Vietnam: Cà phê đá

Vietnamese coffee, real name Cà phê đá, is an after-dinner staple in every Vietnamese restaurant. There is something extra delicious about this coffee, whether served hot or cold over ice. The coffee itself is black, rich in flavor, and undeniably delicious. But, the real delight is in how it is made and served.

When you order a Vietnamese coffee, you will receive a small, clear mug, about half-filled with sweet condensed milk. On top of that, there will be freshly brewing coffee, slowly dripping into the mug and mixing with the milk. As it settles, stir the two together to create an unbelievably delicious, sweet, strong coffee. After a huge meal, there’s simply nothing better.

Ireland: Irish Coffee

The Irish consume a lot of regular coffee, like their neighbors in Britain. However, the Irish have added a twist that is now spreading around the world. This is a coffee with alcohol, so probably better suited to the evening rather than before your morning commute!

A small black, freshly brewed coffee is mixed with brown sugar, a dash of double cream, nutmeg, and a double shot of Irish whiskey. The results are undeniable. This coffee hits the spot on so many levels. You will have a slight buzz about your head after this drink, that’s for sure.

Italy: Affogato

Italians love coffee more than many of their European neighbors. They love it so much that they turned it into a dessert. Affogato is a simple, yet delicious recipe, where strong black coffee is poured over vanilla ice cream. Served with a spoon and some biscuits, it’s on you to dive in before everything melts. The combination of hot and cold, sweet and bitter, makes for a glorious after-dinner treat.

All of these types of coffee can be mimicked at home, just look for a full recipe and start your coffee world travels without ever leaving the house. Every one of them brings something different to coffee. They are all definitely worth a taste!

The post Check Out These Different Types Of Coffee Loved Around The World appeared first on FactoryTwoFour.

With a few simple tricks, you can help people relax while being photographed and elicit genuine, authentic smiles every time. 

The Importance Of Authentic Joy In Photos 

When you’re capturing a group of people at a wedding, birthday party, or family gathering, getting everyone to smile at the same time can be a challenge in itself—let alone ensuring that each smile is natural and authentic. 

But taking your time to coax out those pearly whites and help bring people to a point of expressing natural happiness is well worth the effort. Not only does it help you achieve a better photo result, but it also gives your clients a more positive experience having you as their photographer. 

Tips For Getting Better Smiles Out Of Your Clients

If you want to capture authentic smiles that translate well on camera, one of the smartest things you can do is surprise the group you’re photographing. If you say or do something silly and unexpected, it’s more likely to result in genuine smiles and laughter. 

If entertainment doesn’t come naturally to you, it’s best to approach a group shot with some fail-safe strategies for drawing out genuine smiles from your models. 

Here are some top tips:

Encourage movement 

Movement loosens everyone up. If the setting is right, asking your models to run, jump, or do a funky dance move is an effective way to crack some smiles and raise people’s energy levels. 

Of course, don’t ask them to do anything crazy, especially if it’s a formal event or the models are not physically equipped to move around with ease. Still, there are certainly many social gathering instances in which a bit of dynamic movement can help break the ice and stimulate some beautiful, natural smiles. 

Stir the pot 

If you’re struggling to garner authentic smiles from your group, it might be time to stir the pot with some lighthearted jest that gets people out of their shells. 

For example, you could ask everyone to whisper a secret to the person on their left or point at the best dressed member of the group. Many groups, especially families, can respond well to this kind of playfulness, and it never fails to elicit good reactions from kin. 

The only thing to remember with this method is to be mindful of the tone and atmosphere of the gathering. Not all groups are open to this kind of playfulness, so make sure you read the room correctly and adjust your technique if you sense it would land poorly. 

Fake it ‘til you make it 

Asking people to fake laugh might sound bizarre if authenticity is your objective, but this method is one of the best ways to elicit natural giggles and camaraderie. Fake laughter is, by nature, awkward and strange, but if the people know each other well enough, it won’t be long before they start laughing organically at the situation’s absurdity. 

This is a great method for encouraging authentic smiles because it works on people of all ages and can be applied to a variety of different social gatherings. 

Encourage silly facial expressions

This is another method that works on all sorts of age groups. If you want a reliable way to coax out some big smiles or laughter, tell everyone to pull their silliest face. Capturing the bright smiles that follow is a good way to help people loosen up and relax in front of the camera.

Everyone say…not cheese 

Taking your models by surprise is a great way to motivate some authentic grins all around. Telling models to “say cheese” is a common way to prompt smiles from photography subjects, but it’s been used a million times since as far back as the 1940s and can be far too predictable to elicit a real smile. 

Instead, tell everyone to say something completely different—preferably a silly, strange-sounding word they would never have expected. If the group is comprised of adults, words like “whiskey” tend to go down well, while more age-appropriate words like “giraffe” or “pineapple” can work for younger kids. 

Tell a joke 

Who doesn’t love a joke? If you can tell a good one (and it’s really best to have a second opinion here), whipping it out while you work the camera can be a brilliant way to encourage natural smiles and hopefully even some laughter if you’re lucky.

You could say any joke you like, so long as it is short, simple, and appropriate for the audience. For example: 

Q: “What’s the quickest way to make money as a photographer?”

A: “Sell your camera!”

It’s a fun, tongue-in-cheek two-liner that makes you the butt of the joke in a lighthearted way, helping people see you in a more relaxed light. 

Bonus tip: work on your charm 

Aside from excellent camera skills, a stunning portfolio that showcases your work, and a good communication style, there’s one other attribute that will help you get the best portraits and group pictures. Charisma! 

Capturing authentic smiles is much easier when people feel that they can trust you or relate to you as a human. Work on those social skills; smiles will follow you wherever you go.

Make Smiles A Sure Thing

Encouraging people to emulate joy is not always easy, but it is always worth it. When photographing a group of people, there are a variety of ways to encourage relaxation and help people embrace authentically happy moments. 

Use these tips to inspire your next social gathering shoot and see how many natural smiles you can crack.

The post 6 Tips for Capturing Authentic Smiles at Any Gathering appeared first on FactoryTwoFour.

Bourbon buddy 

Bourbon is America’s version of whiskey. So you can expect it to be full-bodied and rather than go for one singular type of grain, it will have a more rounded flavor. Over the years, whiskey-lovers have been debating among themselves, asking if American whiskey is on par with the rest of the world. As time has gone on, American whiskey has coupled a great body of flavors, with a refined smooth finish. 

One of the best brands is Blanton’s, owned by the Buffalo Trace distillery out of Louisiana. Their gold edition has a brilliant rich flavor. The ingredients include citrus, dark fudge, white pepper and rye. These are spirits that have been distilled in traditional oak barrels, giving them a hearty, throaty texture that you can pick some up for sale at The Bottle Haus. There’s no mistaking the bottle, as the horse and rider on top as the stopper are recognizable from the other side of the room. Their single barrel and black edition will please bourbon and whiskey drinkers who crave a variety of flavors, but made at the same quality.

A grand old vintage

When you are sitting alone in the middle of the night, reading a book and listening to the raindrops hitting the windows, you should be accompanied by a tough old bird. The Glenmorangie vintage fits this description to a tee. It’s made with a vintage malt, dating back to the early 1990s. It’s been aged for about 26 years and has only seen about 4-5 releases. This does mean that it’s a little scarce but it’s going to be one of the finest spirits you have ever had.

Made in Scotland, it has a very deep rich plum taste, which gives it a sweet but earthy flavor. This is a whiskey you can enjoy by itself, or with some bold chocolate. It also has some truffle notes which is where it gets it’s down-to-earth texture and tone. This whiskey is not necessarily for beginners, as it sits at 43% proof. The toasted oak barrels give it a deep yet calm aftertaste.

A sweet talker

Spain is known to make some of the finest brandys in Europe. It’s climate is perfect for growing the types of fruits that are best used to make brandy, especially in the northwest. However, Andalusia is where some of the top brandys are made due to the quality of cherries, oranges and figs. The Gran Reserva Fernando brandy is made with local fruits and spices. It’s been aged for about 3 years, but some bottles will be aged up to 6 years. This brand is of course focussing on brandys which you can drink on any day. It has a hint of vanilla extract at the tail and the oak barrels give it a nice body and texture.

This type of brandy you can have with dessert. So if you’re sitting with a friend eating a cake or perhaps a pie, this brandy is the best friend you can ask to join you. It is 40% proof, which is not particularly strong for a brandy, so you can drink it on it’s own. This makes it beginner-friendly also.

A great mix

Whiskey is often strong and doesn’t have complex flavors, or at least not as much as brandy spirits. Brandy doesn’t have a body like whiskey. So wouldn’t it be great to have a great mix? That is what the WhistlePig Amburana Rye is all about. It’s been distilled for about 12 years and has been made purposefully with a desire for it to provide a bridge for brandy lovers to cross. The ingredients are plum, toffee, cherry, chocolate, sultanas, coconut, mint and other spices. The green apples and creamy coffee finish gives a nice sweet tone to this great whiskey.

It is 43% proof so it may not be for the beginner. However, if you love fruity brandys, you’ll want to give this a try. It can be drunk with food, such as dessert. You may find that it goes well with cakes and coffee desserts because of it’s chocolate and fruity tones. 

A French take

The French have been making some of the finest brandys in the world. In fact, some say that they make the best due to their cognac industry. The Baron de Sigognac has been aged for an amazing 25 years. This is particularly impressive for a brandy as normally whiskeys are those that age for decades. 

The nose will be hit by a range of dried fruits such as prunes, plums and sultanas. The body is made of rich dried fruits and spices, as well as a fading hint of rich chocolate. Toffee and caramel are also hiding but after a few sips, they reveal themselves. The finish is a little spicy but it will slowly vanish. The tail end is smooth and doesn’t leave a rough alcoholic taste. There is a range of ages to choose from if the 25 years old is too strong. They also do 10 and 15 years. The younger variants are sitting at 40% proof, while the oldest ones will be 50% and over. This is not one of the spirits a beginner should try, it’s for the brandy lover who has been there and done that.

Who doesn’t want to have a midnight companion who will warm our insides and thrill our taste buds? These are some of our choices, which brown-ish orange drink do you like to call your late night friend?

The post The 5 Best Spirits To Be Your Fireside Companions appeared first on FactoryTwoFour.

Flashback to 2002, when digital designer Carin Luna-Ostaseski was at the tail end of a long day of work and a friend invited her to have a glass of scotch. At the time, scotch was not Carin’s proverbial cup of tea.

“Yeah, so I was a total cliché,” she remembers. “I was that girl dressed all in black, living in New York City, hanging out at hotel bars, drinking martinis. I even had that silly way I ordered them, thinking I was all fancy…”

She told her friend no; she didn’t drink scotch—she’d tried it once and thought it was too strong. He persisted: “One time? That’s like saying that you don’t drink red wine, because you had one red wine, once. Come on; you just haven’t found your brand yet. Let me take you on a whiskey adventure.”

That night she fell instantly in love…with Oban 14. “I love the complexity, the delicate flavor balance,” she says. While staring into the amber depths, she realized she deeply appreciated the very nature of scotch—a legacy drink that requires a patient and thoughtful approach to production. “I love that whiskey makers are putting the product into barrels for future generations—whisky they may not get to taste when it’s finally aged,” she explains.

Carin and I have a few things in common. The first scotch I ever drank was Cutty Sark, and I thought (correctly) that it tasted like furniture polish. I didn’t touch another bottle until several years later when my friend Jeff insisted that I try The Glenrothes, which was a revelation—the delicate smoke, the honeyed depths! I’d never tasted a booze so delicious in my life. I’ve been drinking scotch ever since (though not continuously).

Over the years, I’ve acquiesced to many friends’ invitations to go on “whiskey adventures.” The difference between Carin and me is that my whiskey adventures left me with a taste for expensive scotch and many a brutal headache, and Carin’s inspired her true life mission.

Today, Luna-Ostaseski is the founder of SIA Scotch, a brand that won a 96 point rating from the Ultimate Spirits Challenge, beating out Lagavulin, Glenmorangie, Laphroaig, and Glenlivet. Whiskey Advocate has called it “outstanding,” and BevMo recently picked up the brand for distribution.

SIA is affordable (below $50 a bottle), and its branding doesn’t shout “scotch!” The bottle is tall and slender; the label simple and bold. And neither is the flavor an assault on the senses. Luna-Ostaseski made accessibility in price, appearance, and flavor her top priorities because her goal is to introduce scotch to new demographics, taking it beyond the spirits’ traditional market: old white men. As the 40-year-old daughter of Cuban immigrants, the former digital designer is well-suited for this task.

Her journey from enthusiast to entrepreneur is a scrappy tale. It all goes back to the night of whiskey adventure. She wanted to share that thrill of discovery with friends and became something of a scotch pusher. In her quest to make converts, she soon pinpointed that people were turned off by the peaty nose, which can be overwhelming to first-timers. She needed a scotch that was alluring and easy to drink but with a complexity that would convey the wonders of the spirit.

“I started taking two whiskeys that I thought could balance each other,” she explains. “I’d get three glasses and a mixing jar, and I’d sit in my kitchen and experiment with ratios until I got something I liked.” This experimentation was fun, and she began hosting blind tastings of her concoctions. “You start to get reactions from people,” she says. “Eventually there was one clear blend.”

Not too far into her ongoing whiskey adventure, Carin realized that spirits were her true passion. But getting from daydream to reality took some footwork. Eight years and a 40-day Kickstarter campaign later, Luna-Ostaseski launched SIA.

In the early years, she faced a certain skepticism from the traditional scotch community. “Trying to find a partner was almost impossible,” she says. “I got 80 No’s from people. No, we’re not interested. No, we can’t help you. No, you’re crazy what do you think you’re doing?”

She finally found an ally in Lauren Shayne Mayer of Spirit Imports, and Mayers connected her with Douglas Laing & Co., a Scottish distillery that agreed to work with her specifications. To create the desired blend, Laing would send Luna-Ostaseski samples via mail. She would blind taste and offer feedback. “They told me to make sure to taste it in the morning before you brush your teeth–that’s when your palette is cleanest,” Carin recalls, laughing.

As a woman who was born in the 70s and tends to enjoy things that are traditionally male, I will tell you that it can be intimidating to step into the realm of the old world aficionados. It can be difficult to voice your opinion when you’re told that certain interests are not your natural domain. Even if you’re passionate and knowledgeable, the hurdles are numerous and insidious. And I’m simply talking about gaining the confidence to say what I truly think about a given bottle of scotch–not the confidence I would need to create my blend and then weather the pushback from old guard snobs. So I’ve got to hand it to this lady. For lack of a better word, that takes serious balls.

But I can see why Luna-Ostaseski is confident. SIA is good. The 86 proof blend is 50% Speyside, 40% Highland, and 10% Islay.  I’ve been something of a single malt snob, so I was pleasantly surprised to discover that this blend is delicious—it’s smooth, with a strong vanilla profile, a breath of citrus, a honeyed body, and a delicate hint of smoke. In the interest of science, I decided to compare it with the single malt I had on hand—a 12-year Glenlivet. I found the SIA more pleasant—less complex perhaps, but also smoother and less bombastic.

In a world too often obsessed with the gritty and disturbing, there’s something to be said for the pleasant and beautiful–especially if it’s also bad ass.

The post Discovering SIA Scotch appeared first on FactoryTwoFour.

“How can I watch a game after seeing all the studies about the physical harm these entertainer/athletes suffer from, both on the field during their glory days, and then later on, when no one gives a shit about them, after they spent all their money on hookers and blow, and ended up brain dead, living by a river somewhere?”

But since games were on Sunday, often conflicted with Sunday School, and were immensely more fun than learning about God, the Broncos quickly became more important to me. As such, I have almost no control over my passion, and it’s grown far too cumbersome; it gets in the way of work, my social calendar, and, most importantly, my peace-loving, no-gladiating ethics. So how can I rationalize such passion, and make peace with this dark side?

First of all, it’s important to acknowledge the inherent problems that football represents, societally speaking. How can I watch a game after seeing all the studies about the physical harm these entertainer/athletes suffer from, both on the field during their glory days, and then later on, when no one gives a shit about them, after they spent all their money on hookers and blow, and ended up brain dead, living by a river somewhere?

The root of the problem is that it’s a violent game, anyway you look at it. And I am not a violent man, or so I like to think. But how can a non-violent pacifist love — to the point of howling about it so loudly so as to defy noise ordinances — watching grown men try and tear each other apart, and root vociferously, nearly nationalistically, for the guy in orange to pummel the guy wearing any other color, for the sole purpose of dominating that Other. There’s a fundamental disconnect here (likely a different disconnect than the one that caused this method writer to craft this post whilst rocking along to Jock Jams).

Let’s talk about all the yelling for a second. I pride myself on being a dog and kid whisperer. I believe my ability to communicate on a higher, Zen-like level with both is a testament to my character. Yet when the Denver Broncos take the field, neither want to be within earshot of me. And I can’t help it, not if someone misses an obvious assignment, not if a ref blows a call, and not, Football Gods forbid, if the Raiders beat us. Then, like no other time in my life, I unleash from my innards the most detestably foul vitriol, with not a care as to who might hear. It’s not like me. It doesn’t even feel like me who’s doing the yelling, as somewhere outside of this magnificent asshole, the more real part of me floats above, watching this prick in judgement.

But here’s the rationalization part… okay, I’m still struggling with that apparently. The truth is, I love the Denver Broncos in spite of myself, in spite of what I know a more morally sound, ethically bound person would do. Does that make me amoral? Well, probably not that alone, although the consumption of terrible foodstuffs and whiskey during the games must also factor in. And it doesn’t matter anyway, because it’s not going to change. No matter how much my mind wants me to ditch the game; the heart wants what the heart wants. So I’m not going to put too much more thought into it, because my team needs me to be focused now that the season is starting… okay, I’ll probably think a lot more about this. But still, go Broncos!

The post How to Rationalize Watching Football As a Progressive, Free-Thinking Adult appeared first on FactoryTwoFour.

Today the slogan is an international symbol people perceive as an artistic pillar. It stands for strength of character, overcoming adversity, relentlessness, leap of faith, progress, and anything else you interpret it as. Ultimately, it has become an inspiration for people from all strides of life to Keep Walking, past whatever might be holding them back, and towards whatever they might have their minds set on.

Johnnie Walker’s advertising legacy lifts the bar extremely high in terms of storytelling. This only makes the success of Dear Brother even more impressive. The spec ad by the two German film students at the film academy of Baden might be the best ad/short film to portray the concept of Keep Walking. It’s a tale of childhood, freedom, nostalgia, loss, heartache, and moving on by embracing this painful, yet beautiful mix of memories and emotions.  And to make things even more romantically heroic and moving, it all unfolds on the dramatic awe that is Scotland’s isle of Skye. “Dear Brother” is a feast of rich, but point-on cinematography, concise, yet enigmatic and touching storytelling, all happening at a masterful pace that makes it all linger in our hearts like sweet misery.

The 90-second film became a viral hit on Reddit and amazed millions of people around the world. Not only, it introduced two names that might become ( if they haven’t already) complete game-changers in the already dynamic and imaginative world of creative advertising.

Short ads have become a whole new outlet for creative expression and inspirational messages. They often stay with us far longer than many films and can even influence our outlook on life. Many commercials are packed with meaning, atmosphere, plot and cinematography that leave us more fulfilled than cinema. A brand identity is constructed by a few key elements, and when they all come together in perfect harmony within a short, but powerful storyline, it can leave people speechless. In the end of the day, this is what stirs consumers’ choices a great deal of the time. Unless you have the taste buds of a master blender, Dear Brother can make up for anything you might have against Johnnie Walker as a whiskey.

For those of you who haven’t seen Dear Brother by Daniel Titz and Dorian Lebhertz , you should really mark a minute and a half in your calendar and fix that oversight. The ad does in 90 seconds what most films can’t do in 90 minutes. It breathes overwhelming nostalgia from the first frame – from its lyrical monologues, elegiac music, beautiful cinematography and heart-warming brotherly moments. It’s what film experts would best describe as a video poem. A bitter-sweet reminiscence, it strikes a beautiful chord, made up of very complex and different notes. It`s a letter, filled with memories and guidance, a tribute to the past and a road map to the future. And a jaw-dropping twist that will make the lump in your throat keep growing long after you finish watching.

Funnily enough, Dear Brother remains only a spec ad. The creators never approached Johnnie Walker since the brand has shifted their campaing goals. Nevertheless, it shows us the most beautiful and nuanced perspective of what it means to Keep Walking yet.  After all, that is exactly what the talented film students’ goal was.

The post Advertising as High Art: Keep Walking with Dear Brother appeared first on FactoryTwoFour.

But as much fun as a night out on the town can be, I’m referring instead to a more private and solitary experience, the kind of night where you can curl up with a few drinks and listen to an album from start to finish. Maybe you’re focusing on the music, or maybe your thoughts drift someplace else. The only thing that really matters is listening to every track, and sipping on your drink throughout.

Here’s a list of great albums to listen to while enjoying a drink. So pop your top and muddle your mint, and we’ll see you on the other side.

If You’re Drinking Beer

Let’s get one thing straight: I love beer. It’s my go-to drink while listening to albums because of its unique ability of putting me into a wistful state. These albums pair perfectly with a cold six pack and an hour or so to yourself.

“As much fun as a night on the town can be, I’m referring instead to a more private and solitary experience, the kind of night where you curl up with a few drinks and listen to an album from start to finish. The only thing that really matters is listening to every track, and sipping on your drink throughout.”

Beck – One Foot in the Grave: Probably the best Beck album ever produced, and certainly my favorite one. The album has a consistent vibe of melancholy punctuated with manic highs and soul-searching lows. There are examples of the trademark sound Beck is famous for, but the album demonstrates a simpler songwriting and more raw approach to music. You’ll know from the first song, right away, if it’s for you.

Kyle Craft – Dolls of Highland: I walked into a concert last November and this guy was opening for the headlining band. He instantly cemented himself as one of my favorites. Clever and tight musical arrangements and incredibly powerful vocals make for an album worth rocking out to. Prepare to be told a series of stories by Kyle Craft, all with a quality seemingly written to be listened to with a beer in one hand.

Marcy Playground – Leaving Wonderland in a Fit of Rage: Most folks are surprised to learn that Marcy Playground, the band behind the 90’s hit “Sex and Candy,” continued producing albums. This particular gem demonstrates some of the band’s best songwriting and contains the killer tune “Devil Woman.” It’s one of my favorite albums for reminiscing and kicking back.

If You’re Drinking Wine

Wine is the drink of poets, philosophers, and bored housewives, all of which are fine company. For me something about the aroma and heady highs of wine pairs well with the following albums.

Asteroids Galaxy Tour – Fruit: The first album released by the band, Fruit is a collection of over-stuffed sounds with an intoxicating lead singer powering through every song. This is an album to move and dance and groove to, even if you’re sitting in your chair with a glass — just try not to spill it. The best part of Asteroids Galaxy Tour is that they are so damned difficult to fit into a category.

Simon and Garfunkel – Sound of Silence: This is definitely the album to listen to when you’re aching for something unapologetic. Most everybody knows the album’s title track, but it’s the rest of the album that makes it a spectacular listen. Prepare yourself for a walk down memory lane with this musical accompaniment.

Tool – 10,000 Days: I’ve listened to this album about 10,000 times, and it’s never sounded as powerful as when I’m drinking some wine. This is an album perfect for listening to through some high-quality speakers or headphones with some rich red wine in hand. The operatic, guitar-driven music is balanced perfectly with musicians of incredible skill and talent. The lyrics for each song are just as powerful. Fair warning: This record is considerably louder than anything else on this list!

If You’re Drinking Cocktails

I’ve never been big on liquor of any sort, but a few drink combinations feel just right, at least when listening to music and drinking.

Tom Waits – Mule Variations: No list involving music and drinking should ever be considered without adding something by Tom Waits into the mix. Mule Variations catches a little bit of everything Waits is about. It’s impossible to listen to it and not catch the groove. This is my go-to album when I’ve had a good day and want to relax to some great storytelling — after all, that’s what Waits excels at. This pairs perfectly with a Jim and ginger (2 oz. Jim Beam bourbon and 10 oz. ginger ale).

eels – Blinking Lights and Other Revelations: Prepare for one hell of a show with this one. The eels really reach into the ether for this album, experimenting with new sounds and songwriting. There are plenty of hits in the mix, but enough gambles to keep the listener tuned in to the unusual sounds and combinations. Speaking of combinations, the eels have been a lifelong-favorite band of mine, and my circle of closer friends have agreed that the only drink to enjoy while listening to the eels is the classic Tom Collins (2 oz. gin, 1 oz. simple syrup, 3/4 oz. lemon juice (I use most of a single lime for mine), soda water, lemon wedge and cherry for garnish).

Neil Young – In Concert (BBC 1971): Alright, this one isn’t actually an album, but it’s a single show Neil Young played more than 40 years ago. It’s worth actually watching, too, if only to enjoy the fact that there are no cell phones in view recording the show. This album is the quintessential Neil Young experience, and may be the only “required listening” on this entire compilation. It’s a straight-up, no-frills performance, and as such deserves a straight drink. I recommend whiskey neat.

The post Music and Drinking: Here are Some Perfect Pairings appeared first on FactoryTwoFour.

The bottle comes inside a beautiful and classic Crown Royal deep purple bag with gold laces and presents the whiskey’s deep oak color perfectly. The nose has a heavy earth tinge with fruit notes from the Cabernet Sauvignon barrel and a slight sweetness that lingers on the palate. The palate is classic Crown Royal with oaky undertones and a crisp sweetness on the edge while the wine barrel aging lends distinct and tasty grape overtones. The whiskey finishes extremely smooth with tannis notes and a bit of clove spiciness.

To finish the experience off Crown Royal offers a mobile experience where you can quickly create a regal photo of your dad or dad-like figure from a simple picture, and be sure to tag it with#CrownYourFather on social media. Spend this Father’s Day in style with the man that deserves it the most around a beautiful bottle of Crown Royal Wine Barrel Aged.

The post The Perfect Father’s Day with Crown Royal appeared first on FactoryTwoFour.

Musicians Who Understand Struggle

One of the reasons that country music reflects the values and traditions of rural America is that America was built on blood, sweat, and tears. The country was extremely difficult to establish. People died devoting their entire lives to the formation of the United States. Laying railroads from New York to California, for example, was no easy feat. The country musicians featured on the official Country Thang Daily website and others like it know and understand struggle. Their understanding of the real world, away from the comforts of large cities, is what keeps them grounded and true to themselves, and more than that, true to American citizens. Additionally, because they understand the struggle, they stick to traditional values and norms much more than people in cities might. A lot of city folk don’t quite get the struggles the everyday rural American goes through.

Sticking to Traditional American Values

America was built on traditional values and family dynamics. Unfortunately, many in the country are trying to fight back against them. In the country scene, these attempts are not working. Listeners to country music are notorious for being staunch traditionalists and understand the importance of the family. A good family behind you is unlike anything else. Artists in the country genre also have a tendency to discuss topics like the dissolution of the family in the United States. Take Whiskey Myers, a country rock band, for example. Whiskey Myers often references the destruction of traditional American values and holidays. Traditional values should be upheld because they are the foundation on which the United States was built. Ignoring them and letting them fall by the wayside is one of the worst things people can do.

Music for Working People

Country music is music for working people who know how hard life can be. Working people’s music is not something that people who live in cities and do everything they can to avoid working tend to like, which is why country music is ridiculed by many of them, or it is called “simple.” Of course, not all city dwellers are caustic when it comes to country music, and many of them love it. In fact, people all around the world love country music. Artists like Johnny Cash and Townes Van Zandt have huge followings in places like South America and Europe.

Country music undeniably reflects the values of traditionalist rural Americans. The music is, without a doubt, made for working folk who know how hard the world can be. It’s a genre that’s definitely worth checking out if you are unfamiliar with it.

The post How Country Music Reflects the Values and Traditions of Rural America appeared first on FactoryTwoFour.

Why Not Host Your Own Poker Night?

Going to the casino to gamble is quite overrated. It’s expensive and the fun times seem to have a limit. One second you’re having fun, then the next, you’re thinking about your life decisions.
The best way is to host your own poker night in the comfort of your home. I’m here to give you tips on how to prepare for a great night with the lads.

3 Tips To Hosting The Best Poker Night

1. Game Essentials

To host a poker night, you must have these three key poker essentials. You will need a good classic deck of playing cards, some quality poker chips, and a poker table. Now a poker table might be a bit pricey, but don’t worry, another option is to buy a felt table topper for your dining table. Aside from these essentials, if you decide on holding poker nights regularly, you can invest in other accessories such as timers, automatic shufflers, card guards, and even chip calculators (if you can’t be bothered with math).

2. Food And Drinks

Now in any gathering, big or small, food and drinks are pretty much key to having a great time. Nothing brings people together like the love for good food and laughing over drinks. For events like poker nights, it’s best to serve finger foods that are easy to eat and doesn’t require cutlery. But also make sure that everybody is provided with table napkins so they don’t soil your cards. As for drinks, nothing beats a good old bottle of whiskey. But you can also opt for refreshing cocktails to serve your friends.

3. Keep It Friendly

Sometimes, men can’t help themselves and things can get a little heated as the competition gets a bit more serious. As the host, it’s your job to keep your cool and try to mediate the game by keeping the conversations light and fun. Feel free to pass jokes around, but be mindful and observant of your mates’ energies. If you sense somebody is getting a bit stressed, offer them a drink or two. Also, it’s nice to let players buy their way back into the game at least once to keep everybody preoccupied and happy. Nobody wants to be left out.

Cheers To Friends!

Don’t you ever forget the reason why you decided to host a poker night in the first place. It’s to bring your mates together for an enjoyable night! Make sure everybody has a blast, remind your friends that there are no hard feelings, it can be competitive, but sportsmanship is key. Celebrate the winners, and build up the rest for the next time you host another poker night. Your friends won’t only remember who won or who lost, or how it happened, they will always remember all the fun they had!

The post How To Host The Perfect Poker Night appeared first on FactoryTwoFour.

“It’s easy to hear why such popularity has finally come to Stapleton, as there’s much of the good-timing honkytonking that’s easy to stomp your feet to. Indeed, you’d be hard pressed to find someone else around who can extoll and denounce the virtue and vice of booze more poetically than Chris, as his biggest hit, “Tennessee Whiskey” can smoothly attest.”

I’ve been thinking about pledging such allegiance since 2015’s Traveller successfully brought outlaw into mainstream country (thanks in no small part to his CMA performance with Justin Timberlake), but that’s my definitive conclusion after spending a good amount of time with Stapleton’s follow-up, From a Room: Volume 1.

Of course, I believe that all country should be outlaw country, or at least not the cheesedick variety of candy popcorn the majority of Nashville seems to have been putting out since long before The Highwaymen fell out of favor. But even though Stapleton has been writing hit songs for all sorts of folks around that town for many a year now, and has been embraced by the country establishment, I don’t hold that against him. More so I find comfort that such a bridge has been laid; if you’re going to be a savior, you have to start with the masses.

It’s easy to hear why such popularity has finally come to Stapleton, as there’s much of the good-timing honkytonking that’s easy to stomp your feet to. Indeed, you’d be hard pressed to find someone else around who can extoll and denounce the virtue and vice of booze more poetically than Chris, as his biggest hit, “Tennessee Whiskey” can smoothly attest. This album’s “Up to No Good Livin’” only cements that rep, as he sadly remembers the time he used to be the “Picasso of painting the town.” And then there’s “Them Stems,” which recalls a dark day without a bag of weed, and having to resort to smoking its remnants.

While I certainly appreciate the stuff which likely makes him so popular, for me, it’s his authenticity that propels him aloft as an artist worth revering. I’m easily compelled by the open-hearted, closed-knuckled way he goes through life and music. Just like the best of bluesmen, Stapleton brings you right into his hardest moments, plucks you down in his shitty living room, and in three minutes of simple, heartbreaking poetry, makes you understand everything that’s truly vital about that hurt, and how it came to be.

That’s the blues, right? Especially when you mix in Stapleton’s stellar guitar skills, so sweet as to make Lucille envious. But when his wife and musical partner, Morgane Stapleton, starts harmonizing along, the way that only family members can, that’s when it begins to transcend. And with stud Dave Cobb returning to produce yet again, the new album (comprised of songs written before Traveller but recorded after) gets right back into saving territory.

The post Chris Stapleton – Or Should We Just Call Him Christ? appeared first on FactoryTwoFour.

Everyday Drinking

by Kingsley Amis, 2008

Let’s start with a classic. If a dry gin martini were given human form, it might write like Sir Kingsley Amis. The famously acerbic British novelist is best known for Lucky Jim, his hilarious send-up of academia, but he also wrote prolifically (and emphatically) on the subject of booze. This 2008 edition of Everyday Drinking: The Distilled Kingsley Amis actually contains three booze-related books that Amis wrote between 1971 and 1984. In this day of fennel-infused martinis and barrel-aged cocktails, Amis’s old school stance is like a blast of fresh air.

Contains useful drink recipes and advice on building a good liquor cabinet and bar.

Sample text: Evelyn Waugh’s Noonday Reviver: Put the gin and Guinness into a pint silver tankard and fill to the brim with ginger beer. I cannot vouch for the authenticity of the attribution, which I heard in talk, but the mixture will certainly revive you, or something. I should think two doses is the limit.

Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to Professor Jerry Thomas, Pioneer of the American Bar  

by David Wondrich, 2007

Today’s cocktail world can be stiflingly pretentious, and David Wondrich is partly to blame. His drinks columns for Esquire and The Daily Beast did much to revive the art of “mixology.” That said, it’s hard to be mad at the guy when you’re drinking a delicious classic cocktail or reading one of his excellent books on the subject. Imbibe! is stuffed to the brim with interesting tidbits, characters, and digressions on 19th century bartenders and ingredients. Better yet, Wondrich is a former professor and a real scholar, and can be trusted to back up his assertions with scrupulous research.

Contains useful and esoteric drink recipes and sound advice on building a good liquor cabinet and bar.

Sample  text: Everything new always turfs up a few people who liked the old way better. So no one should be surprised that when the plain Cocktail began gathering unto its bosom troubling dashes of curacoa and absinthe and truly alarming dashes of vermouth, fruit juice, and orgeat syrup, there were those who cried bloody murder. 

The Drunken Botanist: The Plants That Create the World’s Great Drinks

by Amy Stewart, 2013

A fascinating breakdown of the building blocks of booze, from the basics (potato, apple, rye, sugarcane) to the esoteric (angelica, gentian, quandong, parsnip). The book is organized by plant and contains a nice mix of history, geography, biology, and practical advice.

Includes cocktail recipes and recipes for ingredients such as homemade grenadine and nocino.

Sample text: Spruce beer was well known to Jane Austen, who wrote to her sister Cassandra in 1809 about brewing a “great cask” of it.

The Life and Times of the Late Demon Rum

by J.C. Furnas, 1965

A brilliant and largely forgotten cultural historian, J.C. Furnas breathes life into the zealous “drys” who formed anti-saloon leagues to fight the “wets” for the preservation of American morals. This history of the Temperance Movement is full of snide comments and funny asides, and Furnas sheds a keen light on the origins of America’s weird attitudes toward alcohol.

Does not contain drink recipes, but does contain an impressive selection of awful Temperance poetry.

Sample text: Prohibition was certainly a ravaging ailment, however, and among the scars and bodily impairments it left were things even worse than the perpetuation of a newly powerful underworld. Thirty years after repeal most of us seventy million Americans who “drink” retain from the excesses of Temperance doctrine what was recently described at an interdisciplinary scientific meeting as “ a sort of societal guilt feeling about alcohol.”

Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits

 by Jason Wilson, 2010

From the author of the spirits column for The Washington Post, Boozehound is one part memoir, one part recipes, and one part informative treatise on everything from amaro to Zirbenz. Wilson is a snappy writer, and his foray into arcane booze is funny and refreshingly unpretentious. His stories of early drinking binges and recent visits to notable distilleries blend seamlessly with his knowledgeable digressions on bitters, stingers, and the qualities of a perfect Manhattan.

Contains original drink recipes and sound advice on building a good liquor cabinet and bar.

Sample text: We can pretty much blame the vodka martini on Ian Fleming, who introduced it in the first James Bond novel, Casino Royale — along with the ridiculous concept of shaking and not stirring a martini.

The post Booze Through the Ages: An Essential Reading List appeared first on FactoryTwoFour.

Everywhere we went we were shoulder to shoulder with hundreds of others, my wife’s brilliant red air sticking out like a beacon in a sea of black and grey professional wear that surrounded us. No matter how close everyone was and how quickly they were walking to their destination no one bumped into each other or even hit anyone else with the edges of their large umbrellas that were protecting them from the constant fall of rain.  Everyone in this city moved with mechanical precision and entire crowds weaved through each other as if they were one united organism. No one ever pushed, cut off, or even jostled their neighbor; movement in this city was a delicate ballet of beautiful movement.

At night they city illuminated in bright yet natural colors that were not overwhelming but in no way went unnoticed. Our favorite night out was this first night when we explored the tight winding alleys of Shinjuku’s Golden Gai district within Tokyo. This amazingly compact district has buildings dating back to the 1930’s, pre World War II and some of the only of their type in all of Tokyo. Each block is filled to the brim with tiny, and I mean TINY bars that are each no more than 8 feet wide and 15 feet deep, fitting at most 4 or 5 patrons on a single tight bar top. It was in these bars that I felt the most self conscious due to being taller and much wider than pretty much anyone we met in the entire trip, yet everyone was accommodating and excited to welcome outsiders into their favorite night time haunt.

There were many more bars than I could count in this 4 or 5 block area and most had a distinct theme with loyal regulars quickly filling up the limited seats early in the night. My wife and I were lucky to find a couple of these great miniature bars full of boisterous locals that shared anything about Tokyo and Japan that you could ever want to know as we exchanged stories of travels and our homes over beer, sake, whiskey, and plum wine; this was truly a night I will never forget as it is now etched into my very ethos for the rest of time.

This is all for now but be sure to check back in coming weeks when I will share my experiences in Akihabara, the anime, figurine, and media district as well as our amazing journey via Shinkansen bullet train to the unmatched beauty and culture of Kyoto and Osaka. I will also do an article focusing the best whisky and food I have ever had in my life.

The post Exploring Japan Was the Best Week in My Life appeared first on FactoryTwoFour.

1. Choose Quality Over Quantity

High-quality tobacco ensures a better flavor profile and a smoother smoking experience. Whether it’s a handmade cigar or a pipe with well-aged tobacco, investing in quality products will enhance your overall enjoyment. Avoid purchasing bulk, cheaply-made tobacco products as they tend to have inferior taste and can even contain harmful additives. From options like Al Fakher Flavors to Davidoff Cigars, do your research and choose reputable brands with a track record of producing top-quality products. In fact, cigar quality is often determined by the leaves’ age, the care taken during fermentation and rolling, and the overall craftsmanship involved in creating the final product. In certain situations, opting for a smaller quality cigar can provide a more enjoyable experience than a larger but low-quality one.

2. Proper Storage

Store your cigars or tobacco in a humidor to maintain the right level of moisture. This prevents the tobacco from drying out and preserves its flavor. A humidor is essential for cigar aficionados, but even if you’re a casual smoker, investing in a small one can make a significant difference. For pipes, avoid plastic bags or containers and instead opt for wooden or clay humidors. This ensures proper air circulation and prevents mold growth. In addition to a humidor, ensure your tobacco products are stored in a cool and dark place, away from extreme temperatures and sunlight. When stored correctly, tobacco can age and develop flavors, improving the overall experience.

3. Pace Your Smoking

Take your time and savor each draw, allowing the flavors to unfold. Rushing can overheat the tobacco and impact the taste. In the case of cigars, avoid puffing too frequently, which can result in a hot and bitter smoke. Instead, take a draw every minute or two to allow for proper cooling. For pipes, avoid packing the bowl too tightly as this can restrict airflow and cause uneven burning. If you’re new to smoking, remember that it’s not a competition to finish your cigar or pipe first. The enjoyment lies in the experience, not the quantity. Moreover, over-smoking can lead to nicotine overdose, causing nausea or dizziness. For a more enjoyable experience, pace yourself and take breaks between draws.

4. Proper Lighting

Avoid petrol lighters or candles as they can affect the tobacco’s flavor. Instead, use a torch lighter or wooden matches when lighting your cigar or pipe. This ensures a clean and even burn, preventing the formation of bitter ash and maintaining the flavor profile. For pipes, light it gently and evenly to ensure proper airflow through the bowl. Moreover, to properly light a cigar, hold the flame at a 45-degree angle to prevent charring and evenly toast the foot. In the case of pipes, use a tamper to even out the tobacco’s surface before lighting. On the flip side, avoid over-lighting as it can result in a harsh and unpleasant taste.

5. Clean Your Equipment

Regularly clean your pipes and other smoking equipment to avoid residue buildup, which can affect the flavor of your tobacco. For pipes, use a pipe cleaner and gently run it through the stem to remove any moisture or residue. Allow your pipe to completely dry before storing it in a humidor. Similarly, clean your cigar cutter after each use to prevent cross-contamination and ensure a clean cut every time. For pipes, avoid using water or harsh chemicals as they can damage the material. Instead, use natural options like alcohol or pipe sweeteners to remove any residue. Most equipment comes with cleaning instructions, so be sure to follow them for the best results.

6. Pairing with Beverage

Just like food, tobacco can be paired with beverages to enhance its flavor. Experiment with different combinations to find what suits your palate. For cigars, a classic pairing is with whiskey or cognac. The smoky and woody notes of the cigar complement the flavors of these drinks, creating a harmonious balance. Alternatively, try pairing your pipe tobacco with coffee, tea, or even wine to bring out different nuances in flavor. Wine can be a particularly interesting pairing as it allows for contrasting flavors to complement each other. With the right beverage pairing, you can elevate your tobacco enjoyment to new heights. Most importantly, remember to take small sips of your beverage between draws to avoid overwhelming your palate.

7. Understand, Respect Tradition

Appreciating the history and tradition behind tobacco cultivation and processing can add depth to your smoking experience. Learn about the origins of your chosen product, the techniques used in its creation, and the culture surrounding its use. This can enhance your understanding and appreciation for the flavors and nuances you encounter. Moreover, it’s essential to respect the traditions associated with tobacco consumption, including proper etiquette when smoking in public spaces. By understanding and respecting the origins and customs of tobacco, you can elevate your experience and gain a deeper connection with this time-honored practice. Tobacco tradition is rich and diverse, and by immersing yourself in it, you can truly enhance your enjoyment of this age-old ritual.

In conclusion, enhancing your tobacco enjoyment requires attention to detail, patience, and a willingness to learn. By following these tips and continuing your exploration of the world of tobacco, you can elevate your smoking experience and gain a deeper appreciation for this age-old tradition. Remember that it’s not just about lighting up; it’s about immersing yourself in the flavors, history, and culture associated with tobacco consumption. So take your time, choose quality products, and savor each draw. While smoking may be a solo activity, it can also bring people together, so don’t be afraid to share your newfound knowledge and passion with others.

The post 7 Tips for Enhancing Tobacco Enjoyment appeared first on FactoryTwoFour.

Today, we’re talking about Maine. Portland, Maine. While it’s garnered plenty of recent attention, it still hardly gets the praise it rightly deserves as one of the greatest culinary cities on the East Coast, nay, in the United States. Assuming you have just 48 hours — perhaps a long weekend — to eat and drink your way through Maine’s greatest city, here’s how to spend it wisely.

Day One

First up: start your day off right with a hearty breakfast at Hot Suppa. This local institution serves made-to-order, Southern-inspired fare (think gumbo or chicken and waffles) with a New England flair. Their homemade corned beef hash is among the city’s best-known culinary celebrities. If you’d rather skip a proper sit-down meal and hit the ground running, stock up with donuts (or a dozen) from the Holy Donut. This tiny local chain crafts potato-based donuts with unique flavors like Pomegranate, Maple Bacon, and Dark Chocolate Sea Salt. Plan to arrive early because they’re only open until they sell out (which is quickly every day of the week).

Sufficiently carb-loaded, rent a bike and take a post-breakfast ride courtesy of CycleMania (day rates for hybrid bikes hover around $30). Back Cove Trail is the go-to loop for a three-plus-mile Portland “sampler” as it provides great views of the city skyline.

Head back to Commercial Street in the Old Port. The waterfront strip is the city’s most popular spot for tourists, but don’t let that deter you. It’s an ideal first stop for any first-time visit to the city. Grab a pre-lunch beer at Liquid Riot Bottling Company. This distillery/brewery/restaurant/bar is on the site of the historic Portland Rum Riot as a hat-tip to locals who fought for their right to imbibe. The list of libations here — including beer, vodka, rum, whiskey, and a few things you probably can’t pronounce — is impressive. Be sure to grab a growler or a bottle of Sebago Bonfire Spirit (a unique, small batch specialty of theirs) to go.

Stay for lunch at Liquid Riot or head to The Porthole. It’s shoddy, it’s loud, and the outdoor “dining room” consists of rows of overcrowded picnic tables. At first glance, it’s nothing to look at. But, the deck (Portland’s largest) has been a local institution for decades. The seafood is fresh, flavorful, and authentically prepared, and — when the weather cooperates — there’s typically live music to boot.

After lunch, hop a multi-island boat tour with Casco Bay Lines. Portland’s history, culture, and cuisine are inextricably linked to, not surprisingly, its port. The best way to see and appreciate the city is from the water, among its outer islands in particular.

One block north of Commercial Street, you’ll find the aptly named Fore Street (a restaurant on a street of the same name). For more than two decades, this rustic dinner-only joint has served a wide range of farm-to-table house specialties. The menu changes daily, but every single dish is noteworthy. It was twice named among Gourmet Magazine’s “Top Fifty Restaurants in the U.S.”, so they know their way around a kitchen.

Day Two

Becky’s Diner is where the city’s fishermen head at 5 a.m. to stock up on a 1,500-calorie breakfast before shipping offshore for the day’s lobster haul. Locals (and in-the-know tourists) are hip to just how good their food is and the dining room is jam-packed most days of the week. Go early and hungry — the food and the wait are worth it.

Take a walk to Congress Street where you’ll find the Portland Observatory. You can’t miss it: it’s a tall, red octagon that towers over the neighboring businesses and homes on either side. The 100-plus-stair walk to the top rewards you with a 360-degree, panoramic view of the city. Ten minutes away on foot, Fort Allen Park offers great views of Bug Light and the nearby islands, plus a handful of notable historical monuments.

Next, head to Brian Boru for today’s pre-lunch tipple. This pink, bi-level brick building is the city’s best, most authentic Irish tavern and features a large outdoor deck. In addition to the expected Irish draft offerings, you’ll find most of the city’s best craft beer on tap. Check their event calendar for trivia nights and live music. Stay for lunch with an order of Beer Battered Fish ‘n Chips — a house specialty that’s equally Irish- and New England-inspired.

Just down the street, Vena’s Fizz House is the sort of sophisticated gentlemen’s establishment (no, not that kind) that uses words like “liquid alchemy” to describe their love of all things booze-related. It’s equal parts craft cocktail bar and cocktail store. The bartenders are true connoisseurs who’ll guide you toward a specialty cocktail you’ve never heard of before, or the right flavored/infused bitters to mix your own at home.

Round out your whirlwind trip to Portland with dinner at Duckfat or Eventide Oyster Co. Or both. The former specializes in gourmet sandwiches. But that’s just a precursor to what most people really come for: a tremendous craft beer menu, homemade gelato milkshakes, and duck-fat-fried Belgian French fries — all are out-of-this-world good. Just up the street, Eventide is a staple of the city’s upscale seafood scene. It’s essentially an intimate cocktail bar with a world-class raw bar attached. If you want to go “all in” for dinner, check out the legit New England Clam Bake (lobster tail, steamers, mussels, potatoes, and salt pork all served on a bed of seaweed).

Hopefully after all that, Portland, Maine will have gained a place in your heart if not your memory. Who needs Oregon?

The post 48 Hours in Portland. The Other Portland appeared first on FactoryTwoFour.

Not every brand is going to appeal to your specific tastes. You might even dislike a few before even trying them. This is why it’s important to do your research before making a purchase. This is important for any purchase.

Here’s what you should know about blended whiskey brands today.

1. Consider the Price

When it comes to choosing the best blended whiskey brand, price is an important factor to consider. It can be tempting to go for the most expensive option, thinking that it must be the best, but that is not always the case. Here are three tips for choosing your best option based on price.

First, set a budget and stick to it. This will help you narrow down your options and avoid overspending. Next, do some research and compare the prices of different brands. Don’t be afraid to go for a lesser-known brand if it fits your budget.

Lastly, consider buying in bulk or during sales to get a better deal. By considering the price, you can find a blended whiskey brand that not only fits your taste but also your budget.

2. Do a Taste-Test

When it comes to choosing the perfect blended whiskey brand, it can be overwhelming with so many options available. However, there are a few tips that can help you find your best option. Firstly, consider the age of the blend as it can greatly affect the taste.

Next, pay attention to the type of grains used in the blend as this can contribute to the flavor profile. Lastly, do not hesitate to do a taste test before committing to a bottle.

This will allow you to experience the depth and complexity of the blend and make an informed decision. Check out Gannett Peak whiskey to know more about how the best blended whiskey is made. So, gather your friends, pour out some samples, and do a taste test to find your perfect blended whiskey brand.

3. Read Customer Reviews

When it comes to choosing the best-blended whiskey brand, it can be overwhelming with the many options available. However, there are some key tips to keep in mind to ensure you make the right choice. One important factor is to read customer reviews.

These reviews provide honest feedback from people who have tried the whiskey, giving you valuable insights into its taste, quality, and overall experience. Reading customer reviews can help you identify any potential red flags or areas of improvement for the brand.

Some blended scotch whiskey brands have great reviews, which are also worthwhile to try. By taking the time to read reviews, you can make a more informed and satisfying choice for your next blended whiskey.

Check Out Some Blended Whiskey Brands Today

In conclusion, when it comes to choosing blended whiskey brands, there are three key tips to keep in mind: consider the blend ratio, read reviews, do your research, and try before you buy. It is also helpful to know what is blended whiskey and how it is made. This will give you an idea of what to look for when choosing the best-blended whiskey.

By following these tips, you can ensure that you find the perfect blend for your palate. So raise a glass and cheers to finding your best option!

The post Blended Whiskey Brands: 3 Tips for Choosing Your Best Option appeared first on FactoryTwoFour.