One way to get tickets is via the Citi Verified Fan Presale. To attempt to secure a ticket, buyers must first register for the pre-sale. Some registrants will then receive an access code the night before the presale goes live, which will grant access to shop for tickets. Then, they’ll be able to buy tickets with a valid Citi credit card of Citibank debit card.
Otherwise, links to register to get tickets for specific tour dates are available on Beyoncé’s website.
The trek starts in May with some European and UK dates before heading to North America in July. That part of the tour kicks off in Toronto and will later wrap up in New Orleans.
For the second time in as many years, Tom Brady announced his retirement from the NFL. This time, however, the soon-to-be Hall of Fame quarterback made it a point to say that his decision to step away from the game will be “for good.”
Brady announced the news in a video he posted to his social media channels, saying that he took a more subtle approach this time around because “you only get one super emotional retirement essay, and I used mine up last year.”
“Good morning, guys,” Brady said. “I’ll get to the point right away: I’m retiring. For good. I know the process was a pretty big deal last time, so when I woke up this morning, I figured I’d just press record, let you guys know first.”
There were questions about what would come next for the 45-year-old signal caller, who was slated to become a free agent after a tough 2022 season with the Tampa Bay Buccaneers. While he could have potentially returned to Tampa or gone to another team — the Las Vegas Raiders were mentioned as a potential landing spot — Brady also had the opportunity to leave the playing field and head into the broadcast booth due to a contract for $375 million he reportedly signed with Fox.
Ozzy Osbourne turned 74 years old last December and in the years preceding that birthday, the legendary rocker has been open about his health struggles. Recently, he shared an update about a recent surgery he had, noting of the aftermath, “The thing is my head is all right, my creativity is OK, my singing OK, but I just can’t f*cking walk much now.” Now, he’s back with another update about his health and touring future.
Osbourne’s message shared today (February 1) starts, “This is probably one of the hardest things I’ve ever had to share with my loyal fans. As you may all know, four years ago, this month, I had a major accident, where I damaged my spine. My one and only purpose during this time has been to get back on stage. My singing voice is fine. However, after three operations, stem cell treatments, endless physical therapy sessions, and most recently groundbreaking Cybernics (HAL) Treatment, my body is still physically weak.”
He then revealed he’s canceling his upcoming UK and European tour dates, adding, “Believe me when I say that the thought of disappointing my fans really F*CKS ME UP, more than you will ever know. Never would I have imagined that my touring days would have ended this way. My team is currently coming up with ideas for where I will be able to perform without having to travel from city to city and country to country.”
Find Osbourne’s full post below.
This is probably one of the hardest things I’ve ever had to share with my loyal fans… pic.twitter.com/aXGw3fjImo
“’This is probably one of the hardest things I’ve ever had to share with my loyal fans. As you may all know, four years ago, this month, I had a major accident, where I damaged my spine.
My one and only purpose during this time has been to get back on stage. My singing voice is fine. However, after three operations, stem cell treatments, endless physical therapy sessions, and most recently groundbreaking Cybernics (HAL) Treatment, my body is still physically weak.
I am honestly humbled by the way you’ve all patiently held onto your tickets for all this time, but in all good conscience, I have now come to the realization that I’m not physically capable of doing my upcoming European/UK tour dates, as I know I couldn’t deal with the travel required. Believe me when I say that the thought of disappointing my fans really F*CKS ME UP, more than you will ever know.
Never would I have imagined that my touring days would have ended this way. My team is currently coming up with ideas for where I will be able to perform without having to travel from city to city and country to country.
I want to thank my family……my band…….my crew……my longtime friends, Judas Priest, and of course, my fans for their endless dedication, loyalty, and support, and for giving me the life that I never ever dreamed I would have.
I love you all…’
Ticket refunds are available at point of purchase.”
If you’re over the age of 23, having a stash of go-to “house” wines on hand is always a good idea. However, all that’s delicious and reliable needn’t be expensive. While we don’t generally condone going below the $15 price point, as the quality of fruit and winemaking gets a bit iffy (there are extremely rare exceptions), there are a plethora of gems to be found between the $15 and $20 mark.
However, finding excellent budget-friendly wines requires a bit of thought. We recommend seeking out producers that put farming and sustainability first. Nowadays, most brand websites generally list this information, though doing a quick Google search on the producer of their distributor will always provide some insight.
Today, you don’t have to worry about that—we’ve done the hard work for you. And as much as we condone supporting small retailers, we get that it’s often more convenient to grab your wine online. So we headed to Wine.com to find the ten best white wines under the $20 mark.
Check them out below!
10. Nortico Alvarinho 2021
Vivino
ABV: 12.5% Region: Minho, Portugal Price: $14.99
The Wine:
Nortico Alvarinho is a bright and refreshing white hailing from the Minho region of northwestern Portugal. Think of it like Vinho Verde, but even better. The wine is vinified entirely in stainless steel, so as to preserve its natural acidity, and the bottle’s stunning label pays homage to the family’s small tile atelier, which was produced for the cities of Porto and Lisbon during the 18th century.
Tasting Notes:
Bright and delicate on the palate, Nortico Alvarinho jumps with flavors of citrus, lime leaf, green apple skin, and explosive saline notes. Pair with oysters or fresh shellfish for an instant mental escape to coastal Iberia.
The Bottom Line:
Don’t sleep on Portuguese whites. They’re affordable, easy to drink, and generally overdeliver more than the majority of their other European counterparts.
9. Alois Lageder Terra Alpina Chardonnay Vigneti delle Dolomiti 2021
Alois Lageder’s family has been producing wines in Trentino-Alto Adige for six generations. The family’s roots date back to 1823 when Johann Lageder established himself as a wine merchant in Bolzano. Today, Alois farms the estate’s 50 hectares of vines—including those for this cool-climate Chardonnay—all biodynamically.
Tasting Notes:
Fruit for the Lageder family’s Terra Alpina line of wines hails from the foothills of the Dolomites, where rustic Alpine conditions are moderated by warming Mediterranean influences. Contrary to many sub-$20 Chardonnays, this cool-climate expression is vinified without the use of oak, so as to maintain the wine’s freshness. Expect flavors of lemongrass, quince, and white flowers to lead to a juicy finish.
The Bottom Line:
The majority of sub-$20 Chardonnay—especially from California—is big, oaky, and seriously does the grape a disservice. This cool-climate expression is a (literal) breath of fresh air.
8. Badenhorst Secateurs Chenin Blanc 2020
Vivino
ABV: 12.8% Region: Swartland, South Africa Price: $15.99
The Wine:
After working harvests at Château Angelus and Domaine Graillot, Andre Adriaan Badenhorst returned to South Africa and founded his eponymous estate back in 2008. Fruit for this Chenin Blanc hails from old (60+ years) bush vines and was aged for seven months in French oak casks prior to bottling. Fun fact: A dash of Palomino, the crown jewel grape of the wines of Spain’s Jerez region, often makes its way into this wine!
Tasting Notes:
Secateurs Chenin Blanc offers the perfect balance of weight and freshness. The wine jumps with flavors of honeyed stone fruit and citrus blossom marked by flinty, smoke-driven undertones on the finish. New World Chardonnay fans, we recommend giving this one a go.
The Bottom Line:
Although Chenin Blanc from the Loire Valley tends to get all of the love, world-class bottles are being made in South Africa—it’s simply a matter of selecting the right producers (and historic ones like Badenhorst are a great place to start).
7. Nautilus Sauvignon Blanc 2021
Lisa
ABV: 13.5% Region: Marlborough, New Zealand Price: $17.99
The Wine:
Nautilus has been making wine in New Zealand’s famous Marlborough region since 1985. Unlike the many generic Sauvignon Blancs from this region, their expression is textured, mouth-watering, and seriously delicious.
Tasting Notes:
This flavor-packed Sauvignon Blanc is loaded with flavors of tropical fruit, grapefruit rind, and flinty smoke. The combination of low-yielding vines, which provide smaller amounts of concentrated fruit, coupled with five months of lees aging (contact with the dead yeast cells during aging) gives this wine a pleasantly weighty palate and a long-lasting finish.
The Bottom Line:
We’ll be honest—a good amount of budget-friendly Sauvignon Blanc from New Zealand is grassy and green. This well-balanced expression from Nautilus flips the stereotypes on their head.
6. Domaine du Haut Bourg Muscadet Côtes de Grandlieu Sur Lie 2020
Vivino
ABV: 12% Region: Loire Valley, France Price: $13.99
The Wine:
Domaine du Haut Bourg is now spearheaded by brothers Nicolas and Hervé Choblet, representing the family’s fourth generation of winemakers. Their unique proximity to the Atlantic Ocean, coupled with the region’s diversity of soils, create optimal conditions for producing flinty, high-acid wines that are undeniably Muscadet. Note: Although the wines are referred to as Muscadet, the grape here is Melon de Bourgogne.
Tasting Notes:
Salt, flint, and more salt. This sustainably-produced wine shows briny flavors of lemon, citrus peel, crushed stones, and ocean air, with a bit of creaminess added from lees aging. Expect a zesty, palate-quenching wine that pairs perfectly with seafood, salads, and a variety of fresh cheeses.
The Bottom Line:
When it comes to Muscadet, think salty, refreshing, and generally always affordable. These are your go-to wines for seafood towers, pool parties, and happy hours everywhere.
Elena Walch is redefining Italian Pinot Grigio’s place on the market. Although formerly synonymous with mass-produced wines, her meticulously crafted bottles show just how great this famous grape can be. This bottle was produced from sustainably-farmed fruit and vinified entirely in steel.
Tasting Notes:
Straw-yellow in color, this mouth-filling wine shows flavors of pear, green apple, white flowers, and hints of pepper. While perfect for sipping with pasta or grilled fish, this easy-drinking wine is also super pleasant on its own.
The Bottom Line:
Pinot Grigio is having a renaissance moment thanks to producers like Elena Walch. Leave the sub-$10, magnum-sized swill behind and dive into responsibly-farmed, well-made expressions like this one to truly see what the grape is all about.
Pratsch wines check all of our boxes. They’re organic, they’re super easy to find, and best of all, they offer a serious bang for your buck. This liter-size bottle was produced from Gruner Veltliner, the unofficial white grape of Austria. If you generally reach for Sauvignon Blanc, we can’t recommend this grape variety enough.
Tasting Notes:
Tangy and refreshing flavors of apple skin, white pepper, and white stone fruit dominate this easy-drinking wine, which was produced from organically-farmed grapes and is vegan-friendly. (Note: Some wines are clarified with animal byproducts, rendering them unfriendly to vegans, though this bottle is a safe bet.)
The Bottom Line:
Organic, liter-sized, and delicious? Say no more. Pratsch just… gets it. We love their red, too—check out our Top 10 Best Reds from Wine.com list and you’ll see why.
3. Domaine Saint-Romain Jacquere Blanc 2020
Wine-Searcher
ABV: 11.5% Region: Savoie, France Price: $19.99
The Wine:
To fulfill all of your French chalet-inspired dreams, look no further than the wines of Savoie. These crisp, high-acid whites are the go-to picks of ski resorts and fondue restaurants everywhere, thanks to their zippy, palate-cleansing nature. This bottling from Domaine Saint-Romain was produced from 100% organically-farmed Jacquère, one of the region’s signature white grape varieties.
Tasting Notes:
Savory and herbaceous, this Alpine-influenced wine is loaded with flavors of green apple, lemon skin, crushed rocks, and a hint of rosemary. Fruit for this wine comes from Jongieux, which is located on glacially-formed terraces between the Lac du Bourget and Rhône River. Best of all, the wine clocks in at just 11.5% ABV, rendering it perfect for those looking for a low-alcohol sipper.
The Bottom Line:
France does the classics great, but when looking for budget-friendly bottles, seek out the underdog. While lesser-known as a region, the high-acid whites of Savoie are some of the most food-friendly, delicious wines on the planet.
2. Chateau De La Roulerie Anjou Blanc 2019
Vivino
ABV: 13% Region: Loire Valley, France Price: $18.99
The Wine:
Roulerie is a long-standing pioneer of responsible farming, and their Chenins—which are produced from bone dry to sticky sweet—have been a benchmark for the variety for decades. The fact that this wine is still at this price point is kind of crazy. This bone-dry expression is a no-brainer for poultry, scallops, or fried appetizers.
Tasting Notes:
Chenin Blanc is known for its signature green apple and honey flavors, and Roulerie’s expression is no exception. Expect notes of tree fruits, honey, tangerine, and orange blossom from this rich-yet-refreshing wine.
The Bottom Line:
The wine industry is kind of losing their minds for Chenin right now, and it’s really no surprise why. It’s one of the most versatile and food-friendly grapes on the planet, and great expressions can still be found at relatively affordable prices.
1. Inama Soave Classico 2021
Call Me Wine
ABV: 12% Region: Veneto, Italy Price: $15.99
The Wine:
You might not have heard of the wines of Soave (Swah-vay) just yet, though after tasting this bottle from Inama, we guarantee you’ll be hooked. The wine is crafted from 100% Garganega, an indigenous variety to Italy’s Veneto region—and the backbone to all whites from the Soave appellation.
Tasting Notes:
Bone dry on the palate, Inama’s signature Soave shows flavors of stone fruit, chamomile, freshly cut flowers, and hints of bitter almond. The wine shows an unbelievable tension, as well as purity of fruit, plus a flinty, mineral-driven finish. Its well-made nature, use of organically-farmed fruit, and ridiculously low price tag (and of course, extremely delicious taste) render it our number-one pick!
The Bottom Line:
There’s a reason why sommeliers, retailers, and general wine lovers alike swoon over Inama Soave—it’s crisp, it’s well made, and it’s incredibly easy to drink. We still can’t believe that this bottle clocks in at just $15.99, but hey, we’ll take it.
Try a bottle at your next at-home happy hour or with a solid cheese plate and you’ll see why it topped our ranking!
Are the fast food chicken sandwich wars over? It’s been four years since Popeyes unveiled its chicken sandwich and single-handedly inspired an arms race, er, bird race, that saw every single fast food brand obsess over making better chicken sandwiches. So where do we stand today?
Well, for the most part, exactly in the same place.
Two of the three current best chicken sandwiches in fast food were always the best chicken sandwiches in fast food. The newcomer on the medal platform is Popeyes — which was still selling the Chicken Po’Boy sandwich before it became the GOAT. (That was an awful entry into the pantheon, but now they make the best, so the Po’Boy can be retroactively forgiven.) As hard as places like Burger King, Carl’s Jr, McDonald’s, and Jack in the Box have tried, they still can’t compete with the brands that have always been on top — Shake Shack and Chick-fil-A — or the new icon, Popeyes.
The popularity of Popeyes sandwich gave us all better fast food chicken offerings, to be sure, but is the GOAT still the GOAT? To check in on that, we’re running a blind taste test. We did this with our favorite burgers a couple of weeks ago and were shocked to find our number one totally dethroned. Will this method upend our chicken sandwich rankings too?
Methodology
Dane Rivera
For a blind taste test to be fair, the sandwiches all need to consist of identical builds. If a sandwich has cheese or bacon, I’m going to like it better and by process of elimination, I’ll know exactly where the sandwich is from (I’ve eaten a lot of fast food). That’s not a blind taste test, so to make this as fair as possible we decided to go with the simplest chicken sandwich build ever: chicken, pickles, and bun.
Our original 2021 best fast food chicken sandwich article ranked Popeyes at number one, and if you were to ask me randomly on the street (not sure why you would) what the best fast food chicken sandwich is, I’d point you in Popeyes’ direction. So to see if that reigns true, I put it up against the two other suggestions that come to mind when I hear “best chicken sandwich” — Shake Shack, and Chick-fil-A.
I tasted all three sandwiches under the cover of a blindfold, made note of how each tasted, and ranked them based on first impression.
Dane Rivera
It should be noted that two of these sandwiches are usually served with mayo, but to match with Chick-fil-A I ordered all of them sauceless. I don’t think sauce makes or breaks a chicken sandwich, it’s mostly there because chicken breast is too dry and fast food brands are terrified of using dark meat cuts even though that would result in a way better sandwich.
When a brand finally decides to go dark meat, it’ll reignite the chicken sandwich war, but for now, this is the best we got. Let’s taste!
Part 1: The Tasting
Taste 1
Dane Rivera
Wow, this is great chicken. It’s tender, flavorful, and juicy and hits the palate with a mix of garlic and onion powder, and salt with a sweet and buttery aftertaste.
There are a few problems here though. The batter is a little moist, it’s way too wet and it’s affecting the crunchy mouthfeel in a really negative way. The bread is also incredibly dry, it doesn’t have a lot of flavors and desperately needs sauce to not get stuck in your throat. I had to take a sip of water between bites of this one.
The pickles are average. They taste earthy and tangy. Generally like a pickle should taste but nothing special.
Taste 2
Dane Rivera
Very interesting. The breading on this chicken cutlet is light and crispy with a prominent onion and black pepper flavor. The chicken itself is criminally dry, there isn’t a lot of juiciness to the breast, and it becomes mealy in the mouth.
I’m loving the bread though, it’s soft, slightly sweet, and compliments the flavors of the chicken. The pickles also have a nice amount of snap to them, they taste a lot fresher than what was on the last sandwich.
Taste 3
Dane Rivera
Uh oh, this one is just as good as Taste 1, this is going to be a harder ranking than I expected. There is a lot of complexity here, the chicken isn’t quite as thick as either Taste 1 or Taste 2 but the flavor is amazing.
It’s tender, juicy, and has an earthy and rich flavor with a nice balance of salt, black pepper, garlic, and the slightest hint of paprika. As I chew into it more the complexity of the flavor deepens, there is some hidden element here that the other sandwiches don’t have.
The mouthfeel is also incredible, and I haven’t even gotten to the pickles and the bread. The bread is soft, slightly sweet, and spongey, it’s a good compliment to the chicken. The pickles are also good, not great like Taste 2, but good, they emphasize the complex and dark flavor of the breading with a perfect tangy finish.
I think this is the winner, but it’s close.
Part 2: The Ranking
3. Shake Shack — Chicken Shack
Dane Rivera
Shake Shack dropped the ball on this one. Now I’d like to mention that my current favorite chicken sandwich in fast food is the Shake Shack Hot One’s Chicken Sandwich, but that sandwich has a Hot Ones-inspired spicy sauce, applewood bacon, and Monterey Jack cheese, none of which this sandwich has.
And this chicken desperately needs those accouterments to make it palatable. To Shake Shack’s credit, they know this, that’s why the Chicken Shack is usually served with herb mayo which I had to drop for the parameters of this blind taste test.
But still, I expect more from Shake Shack. The quality of the bread and pickles is on point, but this chicken needs work.
The Bottom Line:
Shake Shack knows better, this chicken sandwich is dry and lacks the tender juiciness of the other sandwiches in this tasting. It’s good, but not great.
I know. I know, I know, I know, I know. I didn’t want it to be true either. Look, I love the Popeyes Chicken Sandwich (especially the spicy variety) and the flavor of this bird is amazing, but the sandwich as a whole, it needs work.
Popeyes has become complacent in having everyone’s favorite chicken sandwich, and a fried breast filet this delicious and flavorful deserves better pickles and bread. It’s like Popeyes didn’t even try to serve this on a good bun, this is bottom-of-the-barrel stuff.
Yes, the chicken is amazing, my particular filet was a little soggy and wet and I tried not to hold that against the sandwich but quality control is important and Popeyes doesn’t have that on lock.
The Bottom Line:
A truly great chicken breast filet, but a sandwich that could use a little more care and attention.
You hate to see it. I don’t want to give Chick-fil-A the number one spot, and I even tried to weigh in Popeyes’ favor before remembering why I did a blind taste test in the first place — I have to go with my original impression and this sandwich just delivered where Popeyes and Shake Shack didn’t. I even made my girlfriend and a friend don the blindfold and try each sandwich, and they came to the same conclusion.
I had no excuse to pretend Popeyes was the champ.
I have to admit, the flavor of the chicken is unparalleled. I love Popeyes but they marinate the chicken in buttermilk and Chick-fil-A uses pickle brine, pickle brine beats buttermilk, I’m sorry. There is just a depth of flavor and complexity here that is unmatched. They also have better bread and pickles than Popeyes, and that all matters — we’re talking about a chicken sandwich here, not just a filet.
I’ll offer this caveat — if you want a more filling sandwich, Popeyes is the play, but if you’re after the absolute best flavor, Chick-fil-A wins. I picked up the sandwiches in this order: Chick-fil-A, Popeyes, Shake Shack, and with the increased time in transit, the Chick-fil-A sandwich still tasted better than the other two. That speaks volumes.
The Bottom Line:
Ugh, Chick-fil-A wins this round. This chicken simply tastes better. It has a depth and complexity that is unmatched. Maybe with all the accouterments, one of these other sandwiches could’ve taken the crown but when we’re talking about who makes the best chicken, pickle, and bread sandwich, it’s hands down Chick-fil-A.
You can’t read aboutNational Parks without mention of their exploding popularity. Social media, the pandemic, and the increased popularity of hiking and domestic travel have all converged over the past few years to create a surge unlike anything many parks have ever seen.
To combat the possible overcrowding and degradation of resources and land in some of the most popular parks, reservation and timed entry systems have become the norm – but they can still be difficult to navigate. With each park having its own systems, dates, permits and policies – some that have changed dramatically since last season – it can be overwhelming to plan a trip that is meant to promote the opposite.
So here is our detailed guide and everything you need in one place to tackle the National Park reservation system this summer.
Emily Hart
ACADIA NATIONAL PARK — MAINE
Emily Hart
Acadia National Park is consistently one of the top ten most visited parks every year. The coastal utopia clocked over 4 million visitors in 2021, over just over 49,000 acres — making the visitors per acre number much higher than the most visited parks in the system.
What will I need a reservation for?
Despite its incredible popularity, you don’t need a reservation to simply enter the park. However, you will need one to drive to the summit of Cadillac Mountain – which is a must. From October 7 to March 6 the summit of the Maine mountain sees the first sunrise in the United States – but anytime you visit is truly a bucket-list moment. Reservations follow a timed entry format – with sunrise and daytime reservations varying slightly. Sunrise reservations can enter within a 90 minute window while daytime entries have just a 30 minute entry window.
Once you’ve entered there is no designated departure time other than when the road closes at 10pm and no re-entry is allowed.
When will I need it?
Cadillac Summit Road doesn’t open until April 15 – although the park is open year round – and reservations are required between May 24 and October 22, 2023.
How can I get it?
Like all of the reservation and timed entries mentioned here, you’ll acquire the reservation on recreation.gov. Vehicle reservations are released there on a rolling basis, with 30% of reservations released 90 days ahead at 10a, ET and the remaining 70% just 2 days ahead at the same time.
What if I don’t get a reservation in advance?
You can also hike up to the summit of Cadillac Mountain! There are three different trails that will get you there, with the West Face Trail being the shortest – and steepest – at 3.1 miles round trip. The North Ridge Trail is the most popular where you’ll hike about 4.4 miles round trip. The South Ridge Trail is longer at 7 miles round trip, but has diverse views and is also a fan favorite.
Arches National Park, like Acadia, is a smaller park by land area. Coupled with its super accessible location just 5 miles north of booming Moab, Utah and Instagram-ready red rock arches – the crowds are inevitable. To combat this, Arches has just recently instituted a timed entry system.
What will I need a reservation for?
You’ll need a reservation to access any part of the park during the reservation season. Unlike many other major National Parks, there is one gated entrance to the park — so there’s no getting around this.
When will I need it?
Reservations will be required from 7am – 4pm from April 1 through October 31.
How can I get it?
Timed entries will be released on recreation.gov three months in advance. April entries were already released on January 10, with the next release – for May dates – occurring on February 1 at 8am MST. Each month thereafter follows the same pattern: June dates are released on March 1, July on April 1, August on May 1, September on June 1 and October on July 1 – all at 8am Mountain Time.
The park service says that a “limited” number of tickets will also be available each day prior at 6pm MDT.
What if I don’t get a reservation in advance?
You’re able to enter the park before 7am or after 4pm – which may be preferable on a hot summer day in Utah. There are also nearly endless outdoor opportunities in Moab outside of the park – from visiting nearby Canyonlands National Park, Dead Horse State Park, or heading up into the La Sal Mountains.
I’ve visited Glacier National Park in Montana several times over the past decade, and each time the crowds have only increased. The park is large, with multiple entrance points, but the dramatic landscape, glaciers, lakes and world class hiking have started to create problems in the busy summer months. To combat the crowds, Glacier has instituted a reservation system for Going-To-The-Sun road since 2021.
This year the vehicle reservation system will require advance reservations for four areas of the park.
What will I need a reservation for?
In 2023 you will need separate vehicle reservations for four areas of Glacier National Park: Going-To-The-Sun Corridor, the North Fork, Two Medicine and Many Glacier.
When will I need it?
You will need a reservation to enter Going-To-The-Sun Corridor from the West from May 26 through September 10. If entering from St. Mary you will need the reservation from July 1 through September 10. A reservation for the road lasts for 3 days and is needed from 6am to 3pm.
Vehicle reservations for North Fork area are good for one day and are necessary from May 26 through September 10 from 6am to 3pm.
Two Medicine and Many Glacier each require separate vehicle reservations that are also good for one day only. They will be needed from July 1 through September 10 from 6am to 3pm.
How can I get it?
Reservations are available on recreation.gov with a slightly different system this year. Vehicle reservations will be released on a block release system with a portion released 120 days prior to entry. The first block will be released for Going-To-The-Sun Corridor and North Fork on February 1 at 8am Mountain Time for reservations from May 26 through June 30.
The second through last block will be released for all four separate areas on the same schedule: March 1 for reservations between July 1 – July 31, April 1 for reservations from August 1 – August 31, and May 1 for reservations from September 1 – September 10. All reservations will be available at exactly 8 am Mountain Time.
A portion of vehicle reservations will also be released on a rolling basis at 8am 24 hours in advance.
What if I don’t get a reservation in advance?
You can enter the park prior to 6am or after 3pm. With the longer Montana summer days, there is still plenty of daylight after 3pm. You can also bypass a reservation if you have a valid service reservation (boat tours, lodging etc.)
GREAT SMOKY MOUNTAINS NATIONAL PARK –NORTH CAROLINA/TENNESSEE
Emily Hart
Great Smoky Mountain National Park is the most visited major National Park in the system – by far. With over 14 million visitors in 2021, it is incredible that there has not been a reservation system – or even a fee for admission – in this spectacular southern park. And there still isn’t – not really anyways. But I’ve added them here because there is one big change visitors should be aware of.
What will I need a reservation for?
You still won’t need a reservation to enter Great Smoky Mountains National Park – but you will need to pay for parking starting this year. This is a new system in an effort to bring more funding to the incredibly popular park that has historically been fee free.
When will I need it?
Parking fees will go into effect on March 1, 2023. If you are parking longer than 15 minutes you’ll need either a $5 day tag, a $15 week tag or pay $40 for an annual parking tag.
How can I get it?
You’ll be able to buy a parking tag on site at multiple visitors centers, in person at an automated fee machine, or in advance online and shipped via the Great Smoky Mountains Association or on trusty recreation.gov beginning February 1 and will need to be printed and displayed.
What if I don’t get a reservation in advance?
There are tons of options for parking tags on site at Great Smoky Mountains. You’re also able to drive through for no fee if you don’t plan on stopping anywhere for longer than 15 minutes.
Haleakalā National Park should be on everyone’s travel bucket list. On the gorgeous and lush island of Maui in Hawaii, the dormant Haleakalā volcano creates an otherworldly experience that you truly must see to believe.
What will I need a reservation for?
While the majority of reservation and timed entry systems have been instituted since the pandemic and surge in National Park visitors, Haleakalā has actually required reservations for sunrise at the summit since 2017. In order to create a better viewing experience as well as keep the winding road to the summit safer for everyone, a reservation has been necessary and highly sought after for years.
You only need a reservation for sunrise – so to enter the park between 3 am and 7 am – otherwise, you’re able to enter simply by paying the park fee.
When will I need it?
Sunrise reservations are required year-round at Haleakalā. The reservation is for anyone entering the park between 3am and 7am.
How can I get it?
Reservations are available up to 60 days in advance on recreation.gov. They are released at 7 am HST and are valid only for one day. A portion of reservations are also released 2 days prior and each visitor may only make one reservation per three day period.
What if I don’t get a reservation in advance?
Go back for sunset – that’s what I did. No reservations are necessary for sunset, so while it will be crowded (get there early) the views are just as spectacular, in my opinion.
Rocky Mountain National Park is legendary. The jutting peaks, the golden aspens and the incredible hiking trails to pristine and clear blue alpine lakes have long brought huge amounts of visitors to the Colorado park. But in the past few years, like other popular National Parks, the crowds have exploded to a degree where a timed entry system is necessary to protect the biodiversity and alpine tundra ecosystem that the park is known for.
What will I need a reservation for?
There are two separate types of timed entry tickets for Rocky Mountain National Park – and you’ll need one of them. The popular Bear Lake Corridor has its own timed entry ticket (that will also allow you to access the rest of the park) while the “rest of the park” also has a specific timed entry ticket that gains you access to all but the Bear Lake Corridor.
When will I need it?
Timed entry will be required from May 26 through October 22 of 2023. For the Bear Lake Corridor timed entry is necessary from 5am to 6pm, while the “rest of the park” is only required from 9am to 2pm.
How can I get it?
Of course, like most timed entries and reservations, they can be acquired on recreation.gov beginning May 1 at 8am Mountain Time. This release will include dates from May 26 through June 30. July dates will be released on June 1, August dates on July 1, September dates on August 1 and October dates on September 1 all at 8am Mountain Time.
If you don’t acquire a timed entry reservation in advance, 40% of permits will be available one day prior at 5pm Mountain Time on recreation.gov.
What if I don’t get a reservation in advance?
The “rest of the park” timed entry is only required from 9 am to 2 pm, so there is plenty of time to enjoy the park outside of those hours.
Yosemite is probably what most people envision when they think of a National Park. It is legendary for a reason – with towering granite cliffs, beautiful meadows, awe inspiring waterfalls and hiking that is hard to beat anywhere else. Despite its nearly unmatched beauty and incredible popularity, Yosemite has actually announced that unlike the previous recent years, there will be no reservations necessary to enter the park in the summer of 2023.
But along with that change came another that you need to know about.
What will I need a reservation for?
While you no longer need a summer reservation, you do need one for February firefall weekends. The natural phenomenon has grown exponentially in the past several years resulting in traffic jams, overcrowding and damage to the land. So whether you are viewing the firefall or not, there are several times you will need a reservation to enter Yosemite in February.
When will I need it?
You’ll need a reservation to enter Yosemite National Park on February 10-12, 17-19, and 24-26. The reservation period is 24 hours and will be necessary to enter any part of the park.
How can I get it?
You can reserve on recreation.gov with 50% already released on January 13. The remaining 50% will be released two days prior to each reservation date at 8 am Pacific Time.
What if I don’t get a reservation in advance?
You can visit between Monday and Thursday, or enter with a valid reservation with an authorized tour group or on Yosemite Area Regional Transportation Systems. You can also bypass a reservation if you have advanced reservations for camping, lodging or vacation rentals within the park.
Zion National Park is one of the most visited National Parks in the country, with over 5 million visitors in 2021 alone. As the most visited of Utah’s Mighty Five, it has been forced into reservation systems in the past. But this summer, like Yosemite, it is not requiring a reservation or timed entry simply to enter the park. But if you’re planning on hiking the most popular trail you’ll still need to plan in advance.
What will I need a reservation for?
This year you will only need a permit if you plan to hike the iconic and social media famous Angel’s Landing Trail. Due to overcrowding the permit system was put into place in 2022 and was successful – so it’s back this year.
When will I need it?
Everyone needs a permit to hike Angel’s Landing at any time of the year or time of day.
How can I get it?
Permits are issued two ways – through the seasonal lottery and a “day before” lottery.
The seasonal lottery allows you to pick seven ranked days and times you want to hike on recreation.gov. There are four lottery periods each lasting 20 days with the permits issued 5 days after. If you want to hike between June 1 and August 31 the lottery opens at 8am Mountain Time on April 1 and closes April 20. Permits are issued on April 25.
You can also apply for a permit the day before you plan to hike. This permit window opens at 12:01am and closes at 3pm Mountain Time. Permits are issued at 4 pm Mountain Time on the same day of application (and the day before your hike).
What if I don’t get a reservation in advance?
Try for the day before permit or enjoy the many other hikes in Zion that do not require a permit.
The fact of the matter is, there are a lot more people in the first camp than in the second one, considering that Fireball’s sales are astronomical, especially in the U.S. But Fireball is also in the middle of a firestorm (sorry) right now, thanks to a seemingly confusing list of ingredients on one of the brand’s key expressions. We’re going to break down the story behind this massively popular brand below — looking at what Fireball is and the brand’s various expressions. Then we’ll dive into the issues some consumers and lawyers have with the brand and why they’re suing for $5 million in damages.
Let’s get into it!
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
Let’s start at the beginning. Fireball is a brand that’s owned and operated by the Sazerac Company, which is a massive, privately owned spirits conglomerate based out of New Orleans. If you’re in the spirits world at all, you know of the Goldring family who runs the business to this day. They make everything from the country’s best-selling discount brands of booze (like Fireaball) to the most elite American whiskeys in the world (Pappy, Weller, Taylor, etc.).
Fireball’s history, on the other hand, is an invention of 1980s Seagrams. The elixir blended cheap Canadian “whisky” with cinnamon syrup and sweeteners. Sazerac bought the rights to “Dr. McGillicuddy’s Fireball Whisky” in 1989 and changed the name to “Fireball Cinnamon Whisky.” Cut to the early 2010s and Fireball Cinnamon Whisky became insanely popular in gas station liquor stores, dorm rooms, and eventually every party bar across the country — to the point that it outsold Parton Tequila, Jagermesiter, and even Jameson Irish Whiskey.
But what’s in it? According to Sazerac, Fireball Cinnamon Whisky is made with a mix of Canadian Whisky — likely from their Collinwood, Ontario distillery where Canadian Mist is made — mixed with cinnamon syrup and sweeteners under the super vague heading of “flavors.” The whisky is sent down from Canada in tanks and mixed in Lousiville, Kentucky, where it’s later bottled and distributed to a bar or gas station near you.
In essence, the addition of syrups and sweeteners doesn’t stop Fireball from being a “whisky,” no more than adding the same elements to Jim Beam or Jack Daniel’s stops their cinnamon products from being “bourbons.” We’re talking about “flavored” whiskeys/whiskies; all of which are technically “liqueurs” — any spirit with additives such as spices, fruits, sweeteners, and so forth with lower alcohol content. At the end of the day, the use of “flavored whisky” is interchangeable with “liqueur” if the booze is made with “whisky.”
It’s the same with flavored rum. Malibu is labeled as “flavored rum” that’s also a “liqueur.”
Fireball the brand makes more than one expression. They also make “Fireball Cinnamon.” Fireball Cinnamon is a cheaper alternative that Sazerac produced to be sold in wine and beer shops that don’t have liquor/spirit licenses. To do this, Sazerac supplements the Canadian whisky in the original with “malt beverage” (like many a hard seltzer) or a wine base with the addition of “whisky and other flavors” along with sweeteners. This is where the legal kerfuffle lies. (We’ll dive into that very soon, I swear.)
Basically, Sazerac Company saw a huge market that they couldn’t get their beloved Fireball Cinnamon Whisky into — stores with beer and wine licenses but not liquor licenses. So they juked the recipe and conquered that market too. According to Fireball’s website, that means Fireball expanded to 170,000 more stores across the U.S.
Part 2 — Why Is Sazerac Being Sued Over Fireball?
Sazerac Company
According to The New York Times, Sazerac Company is being sued because their labeling of “Fireball Cinnamon” is misleading people to think they’re drinking a “whisky” product when they are not.
The lawsuit claims that Fireball Cinnamon is “false and misleading” and the bottles “appear similar” to the original Fireball Cinnamon Whisky. Let’s have a look!
Sazerac CompanySazerac Company
Look, if you’re grabbing a mini at a gas station, you can be forgiven for not seeing “whisky” missing from the label. But the legal claim is that it goes beyond that to what’s on the ingredients list — or what’s missing — on Fireball Cinnamon.
The ingredients on Fireball Cinnamon read, “malt beverage with natural whisky and other flavors and caramel color.” The lawsuit claims, according to The New York Times, that “natural whisky and other flavors” is “a clever turn of phrase” to hide that Fireball Cinnamon does not have whisky in it.
Maybe?
Clearly, the Sazerac Company should have used the good ol’ Oxford Comma here making the ingredients the following “malted beverage, natural whisky and other flavors, and caramel color.” Or, to point a finer point on it, they could have written “malted beverage with natural whisky flavors, other flavors, and caramel color.” Whether you consider this an intentional misrepresentation meant to deceive or just shoddy copywriting is really in the eyes of the beholder. Certainly, corporations aren’t against tricking the public with intentionally obtuse phrasing. At the same time, Fireball is not known for attracting the most discriminating drinkers, regardless of what they have on the label.
The wording of those ingredients and the nearly identical packaging pf the two expressions has led to a five million dollar lawsuit against the Sazerac Company. And with the confusing ingredients list, you can see this going in the plaintiff’s direction. But why even go to court? Sazerac will surely settle, add some commas for clarity, and move on with their billion-dollar enterprise. This is “barely a speeding ticket” for a company this big.
On the other hand, the label clearly doesn’t say “whisky” on the front of the Fireball Cinnamon product. And bad punctuation and sneaking wording aside, the ingredients do say “whisky flavors” in a ham-fisted way (if you’ll be so kind as to carry the subject “flavors” back to the modifier “whisky,” which is… not great writing and makes for difficult reading). However, things are spelled out a little more clearly on their website.
So… who knows? Maybe Sazerac will duke this one out in front of a jury of their die-hard and apparently pissed-off peers.
The power of Chef’s Table over the years has been enormous for fine dining and our understanding of how great food is made. Back in 2015, Netflix took a risk on a keen-eyed and hungry (sorry, not sorry) documentary filmmaker David Gelb and his idea to blend the worlds of culinary elites with the look of Our Planet-level photography and editing. Nearly ten years later, the show has inspired parodies from the likes of Documentary Now! and skewering from films like The Menu. There’s no denying — Chef’s Table has become a cultural touchstone.
Today, we’re ranking the 12 essential episodes of the show. While Chef’s Table started off as an insider look at elite chefs, their lives, and their passions, the Chef Table’s team gradually shifted from the elite chefs to talking about people making amazing food, whether they were “traditional” chefs or not. That pivot opened up the worlds of BBQ, pizza, and pastry baking while highlighting social issues facing immigrants in the U.S., colonization in Indigenous Mexico, and women’s rights in kitchens in London.
In short, the show has become so much more than simply giving a spotlight to the most notable chefs in the world. It’s about the struggles real people in the food world have while holding onto the creative ethos of amazing photography that, yes, will make your mouth water in every new frame. Let’s dive into the 12 best episodes of Chef’s Table!
Also Read: The Top 5 UPROXX Food Posts From The Last 6 Months
Chef Massimo Bottura’s legendary Osteria Francescana had already been around for 20 years by the time this episode dropped. The episode caught Chef Bottura in the moment just before his lauded osteria was crowned number one by The World’s 50 Best Restaurants (he had come in second the previous year). Bottura’s artistry, charisma, and, of course, dishes are all on full display and it hooks on the chef and the series.
Why Watch:
This is where it all started. So where better to start your journey with Chef’s Table? Moreover, the episode has distinct echoes from creator David Gelb’s Jiro Dreams of Sushi, which makes this a good pairing/double feature with that film.
Volume six of Chef’s Table upped the ante when it comes to what great food TV can be. A shining example of that was this episode, which found Chef Sean Brock transitioning from his “safe” albeit damaging life at the much-lauded Husk to his next chapter both physically and mentally.
Why Watch:
Chef Sean Brock is a celebrity chef who has made the rounds of food TV for years now. You’ve probably seen him somewhere on TV at some point if you’re reading this list. He’s been a proponent of local Carolina foods and helped herald a resurgence of and a wider appreciation for Southern cuisine. He’s also battled many demons stemming from alcohol and loss which is where this episode shines.
Brock’s story will move you while showing you how deep some chefs have to go to reach the highest levels of culinary achievement.
This episode feels important. You’re lured into Chef Atala’s life in his busy kitchen and then transported into the furthest reaches of Amazonia. The show balances the colonial world with the Indigenous world in a fascinating and respectful way, without playing into any white savior tropes.
It’s enlightening food TV.
Why Watch:
Chef Alex Atala is helping redefine what we think of Brazilian cuisine. The genius of chef Atala — the son of Irish and Lebanese settlers — lies in his ability to parse the various influences on Brazilian food from colonialism to slavery to the depths of the embattled Indigenous Amazon.
Snow’s BBQ in the Texas Hill Country is iconic. That’s in no small part thanks to the tireless work of Tootsie Tomanetz. The octogenarian wakes up in the middle of the night to make beans, stoke fire pits, and ready herself for the weekend onslaught of BBQ fanatics who flock to Snow’s.
Oh, and all of that is done after a full workweek as a custodian at the local high school.
Why Watch:
This episode is more than just a look at Tomanetz’s amazing work ethic. The show tells the story of one of the most important people in Hill Country BBQ in the modern age, along with the highs and lows that life brings. All of that makes this one of the best “non-chef” episodes of the series.
Chef Chris Bianco seemingly has done the impossible by making Phoenix, Arizona, a truly great pizza city. And while the feat is covered in detail in the episode, the true thrust of the story is the sacrifices, ups and downs, and passion that Bianco carries with him every day of work as he makes some truly beautiful pies.
Why Watch:
Sure, Bianco was crucial in getting Phoenix on the pizza culinary map, but it’s this episode that gets people outside of Arizona to take Phoenix seriously as a pizza hotspot (sorry, New York and Chicago). The episode feels a little like a down-and-dirty look at someone just doing their thing and the toll that truly takes over a lifetime.
It’s insightful, sad, and Chef’s Table at its best, emotionally speaking.
Volume three was a big shift for Chef’s Table. It was a glimpse at what the show would become. Big-name chefs were still at play in five of the six episodes but then there was an episode about a nun who cooks for her monastery in the mountains of Korea. It was completely outside of the chef-as-rock-star / genius the show had been known for up to that point.
Why Watch:
The story of Jeong Kwan, her garden, and her kitchen was revelatory. Suddenly, we were out of the hustle and bustle of professional kitchens and thrown into the calm of mountain streams, prayer sessions, and the breeze rolling through trees. A new feel for Chef’s Table was found in a quiet Korean monastery. The show would never really be the same after this episode as it opened up the conversation as to why more episodes weren’t like this.
Rodney Scott’s episode feels like a blend of what the show was and what it’s become. There’s a sense of real-life, accessible food at play here. Anyone can rock up to Rodney Scott’s BBQ joint in Charleston and eat there. There’s no elitist reservation system or elitist pricing out of average consumers. But this episode is still about a true master of the culinary world.
Why Watch:
Rodney Scott’s Carolina whole hog BBQ pit mastery is the stuff of legend. Scott’s so good at whole hog pit cooking that he’s able to travel the country bringing his expertise to the masses. That essence of Scott’s world is captured so vividly that you can almost smell the whole hog in your living room.
Chef Bailey’s story starts when she returns home to Georgia after years spent in New York’s kitchens. Bailey pulls no punches in searching for her roots, voice, and meaning through food that speaks to her soul. This all comes to life on screen via Bailey’s work turning a formerly segregated Greyhound bus station in Savannah, Georgia into one of the nation’s best restaurants, The Grey.
Why Watch:
The episode shines a light on what America was and offers a ray of sunshine on what it can be when folks like Chef Bailey take a stand, look inward, find their own truth, and then give that to us via their food.
This is a classic Chef’s Table episode with a true mad-genius chef going so deep on their food that there’s no escape. The episode follows perhaps the most important chef in pizza, Franco Pepe. Pepe waxes poetic about yeast and dough while theatrically kneading and topping pies.
But through all that poetry and posing there’s a deep truth about why the simple flatbread has become such a cornerstone of the human culinary experience.
Why Watch:
This episode almost seems to be leaning into the parody and absurdity of it all with a true heart and thoroughness that makes this show so beloved. Seriously though, this could have been a Documentary Now! parody episode since it’s so “classic” Chef’s Table in its intangibility and monk-like devotion to a single dish. Hell, even his name sounds like it’s a Documentary Now! parody of an Italian chef.
Still, the medium of pizza makes it relatable and very watchable while stoking your wanderlust for all things Italy.
Everything about Chef Asma Khan’s story and restaurant, Darjeeling Express, is engaging. Khan’s story from lonely housewife to the supper club toast of London to running one of London’s best restaurants draws you in and doesn’t let go. You feel Khan’s pains, triumphs, and power. Her all-female/all-migrant kitchen is a testament to Khan’s mettle and unwillingness to compromise her family, her friends, or her food.
Why Watch:
It’s hard not to fall in love with Chef Asma Khan in this episode of Chef’s Table. There’s a directness to her. You do not bullshit this woman. Then a welcoming smile inches across her face as fragrant and gorgeous food is set on the table and you know you’re home (I speak from experience. I’ve been lucky enough to attend Chef Khan’s Briyani Supper Club).
Chef Cristina Martinez is making some of the most American food there is in Philadelphia — a city that’s totally forgotten its Indigenous foods. She’s doing this by bringing corn back to a place where it was expunged through genocide while also reigniting a way of cooking protein that has been gone for far too long all through her own Indigenous foodways from Mexico.
Why Watch:
The risk taken by Indigenous Mexican Chef Cristina Martinez in this episode is massive. We don’t mean “risks” in the kitchen or with some esoteric artistic ideas. We’re talking about real-life consequences where losing one’s home and freedom are painfully real. Martinez is an illegal immigrant from central Mexico. She put her livelihood and home on the line to make this episode of television. It’s harrowing while also being so well-made that it should stir something deep in your soul about the injustices faced by so many people people serving and creating food in this country.
There are two reasons why this is number one. The first is the uniqueness of this episode. Chef Rosalia Chay Chuc is a home cook who feeds her community but has recently turned to feeding foodies from all over the world who make it to the Yucatan in search of Indigenous foods. The conversations and point-of-view offered throughout the episode are a rare and engaging look at the foods of Mexico, which are almost always filtered through a colonial-settler lens.
Why Watch:
There’s a real sense of place, time, and trauma at play here. Chef Rosalia Chay Chuc talks about having to learn Spanish to survive in modern Mexico and the challenges of fighting to preserve her ancestral agriculture, language, and traditions. In this episode, we get a glimpse into something true and pure that emerging outside of the colonial systems that dominate Mexico’s foodways.
Buffalo Trace makes some of the most beloved whiskey brands in the world. As part of the privately owned and operated Sazerac Company, Buffalo Trace distillery has been able to conquer both the budget and elite bourbon and rye whiskey markets in the U.S. and worldwide. They’re responsible for making some amazingly high-end brands like Pappy Van Winkle, Weller, and Eagle Rare while also pumping out killer budget brands like Benchmark, Wheatley Vodka, and Ancient Age.
It’s a hell of a balancing act. It can also be a little overwhelming.
That’s where I come in. I’m lucky enough to get to taste Buffalo Trace releases through visits to the distillery and through my work in the industry as a leading critic, judge, and taster. Yes, I’m a fan. But as with any huge shingle like this, there’s a lot of variation at play. Not every brand excites me. Plus, most of Buffalo Trace’s brands have various expressions of varying quality for varying markets/reasons. Which can, again, be a little overwhelming to the passive or new spirits consumer.
I’m going to break it all down for you today. I’m listing all 19 of Buffalo Trace’s brands with the best expression from each brand — the one gem I think you should try. I’ve ranked each brand’s best expression by how good they taste. Since this is Buffalo Trace, a word of warning before we dive in though — some of these bottles are not going to be easy to find. I’ve linked to aftermarket sources, but you’ll have to pay dearly for those bottles. That’s just the world we live in with regard to elite whiskey in 2023.
Still, I’d argue that most of the bottles ranked below are worth that hunt. Good luck out there!
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
This is the base spirit that eventually becomes Eagle Rare, Stagg, E.H. Taylor, Jr., Benchmark, Old Charter, and Buffalo Trace Bourbon. The mix of corn, rye, and malted barley is bottled clear and unaged right off the stills.
Tasting Notes:
Nose: The nose is almost creamy with a sense of sweet creamed corn, a hint of dry grass, and a note of raw leather.
Palate: The taste really leans into that cream corn with a note of almost … cilantro … next to the faintest hint of vanilla next to apple chips.
Finish: The end has a vanilla oil vibe that leads to an orchard alongside corn cobs.
Bottom Line:
This is a hot taste of whiskey, making it a great place to start your Buffalo Trace journey. This is where it all starts before the juice hits wood and becomes some of BT’s most iconic brands.
As for drinking this stuff at home, think of it as a very high-proof alternative for vodka in your favorite cocktails.
18. Ancient Age — Ancient Age Kentucky Straight Bourbon Whiskey
This bottom-shelf bourbon is functional and cheap. The juice is the same mash bill as Buffalo Trace’s much-lauded and beloved Blanton’s Single Barrel and Elmer T. Lee Single Barrel — or “Mash Bill #2”. Granted this is not a single barrel, but it’s the same whiskey that’s blended with other barrels that weren’t deemed quite good enough to become Blanton’s.
Tasting Notes:
Nose: There’s a clear note of corn up top with vanilla, caramel, and a bit of butter.
Palate: The sweetness leans into toffee territory with a mild hint of spice next to a caramel corn feel.
Finish: The end is cut short by a rush of citrus and you’re left with a slight warmth.
Bottom Line:
This is a fine whiskey and Coke mixer. Beyond that, it’s pretty rough around the edges.
17. Old Charter — Old Charter 8-Year Kentucky Straight Bourbon Whiskey
This revival whiskey from Buffalo Trace is the entry point into the brand’s wider “special barrel finish” lineup. The juice is made with Buffalo Trace’s famed Mash Bill #1. This version spends eight years resting in new American oak before it’s batched, proofed all the way down to 80-proof, and bottled. Other barrels from this same whiskey go into French and Mongolian oak (amongst others) and become special one-offs from the brand.
Tasting Notes:
Nose: There’s a sense of dry black pepper and honey syrup on the nose with that Buffalo Trace wet leather vibe next to hints of rickhouse mold and dry straw cut with a hint of orchard fruits.
Palate: Cinnamon bark and nutmeg soaked in honey drive the palate toward a buttery toffee sweetness that’s eventually cut with a grassy dryness that’s not quite woody.
Finish: The end arrives with more cinnamon and overall winter spice next to toffee with a whisper of nuttiness and a semi-watery end.
Bottom Line:
This is another acceptable highball whiskey. It stands up nicely with simple fizzy water and a twist of orange. I’d argue that you can mix this into a simple whiskey cocktail too.
Bourbon Cream is a funny thing. The base is a mix of vanilla-infused cream cut with Buffalo Trace’s signature bourbon. There’s really not a lot known about this product besides those few facts.
Tasting Notes:
Nose: This is kind of like Bailey’s Irish Cream turned up to eleven on the nose.
Palate: It’s thick, very vanilla-forward, and has a minor hint of bourbon in the sense of an almost chocolate-cream spiked eggnog.
Finish: There are holiday spices that pop up nicely next to all that creaminess that helps it not get too heavy (that’s not to say this isn’t very heavy).
Bottom Line:
If you dig Bailey’s Irish Cream, then you’ll dig this too. It’s basically a Kentucky bourbon version. Pour it over a little ice or put it in your coffee and you’ll be set.
This is Master Distiller Harlen Wheatley’s pet project of sorts. The vodka is made on a special micro-still at Buffalo Trace with wheat at the core of the mash bill. The spirit goes through the still ten times before it’s triple filtered, cut down with soft limestone water, and bottled.
Tasting Notes:
Nose: You’re drawn in with this essence of vanilla that’s kind of like rainwater that’s been soaking vanilla husks overnight.
Palate: The taste has a very mild greenness (think cut grass and bell peppers) that leads back to a soft rainwater mouthfeel and no rough edges whatsoever.
Finish: The end has this almost creamy vanilla vibe that’s very enticing.
Bottom Line:
This is a very good vodka at a great price. You can pour this over some ice, add a lime twist, and you’ll be set. It works nicely in a martini or cosmo too.
Buffalo Trace Kosher provides a truly kosher spirit that also fully delivers on the palate. The juice is made from the same wheated bourbon recipe as Buffalo Trace’s Weller and Pappy lines. The difference is that the mash is loaded from fully cleaned stills and pipes into kosher barrels (that means the barrels were specially made and purchased under the watchful eye of a rabbi from the Chicago Rabbinical Council).
The whiskey then ages for seven years at Buffalo Trace before blending, proofing, and bottling.
Tasting Notes:
Nose: There’s a familiar note of Red Hots and vanilla cream on the nose, with a hint of semi-dried florals.
Palate: The palate mellows out the cinnamon towards a woody and dry bark as the florals deepen towards summer wildflowers right at the moment that a touch of plums and berries arrive, adding sweetness and brightness.
Finish: The end holds onto that dry bark, as a hint of anise pops late with a slight vanilla cream tobacco touching off the medium-length fade.
Bottom Line:
This is a good whiskey that you can generally buy. The kicker is that you’re getting a version of Weller and Pappy… kind of clandestinely here. That’s pretty cool. Pour it over some rocks or mix it into your favorite cocktail.
This expression is from the single barrels that actually hit that prime spot/flavor profile to be bottled one at a time. This is the best of the best of the barrels earmarked for Benchmark in the Buffalo Trace warehouses. Those barrels are watered down slightly before bottling at a healthy 95-proof.
Tasting Notes:
Nose: That orange and caramel really come through on the nose with a thin line of creamy dark chocolate and some nutmeg and cinnamon.
Palate: The palate largely adheres to that flavor profile while adding in layers of dark fruit, old leather, mild oak, and orange cookies.
Finish: The finish arrives with a sense of winter spices and dark chocolate oranges next to a twinge of cherry-kissed spicy tobacco chew and a final note of old porch wicker.
Bottom Line:
This is a legitimately good single-barrel product for a great price. It’s not going to blow your socks off but it’s a good bourbon-y bourbon with classic vibes and decent depth for 25-odd-bucks. It’s also great for mixing whiskey-forward cocktails.
This is the whiskey that heralded a new era of bourbon in 1999. Famed Master Distiller Elmer T. Lee came out of retirement to create this bourbon to celebrate the renaming of the George T. Stagg distillery to Buffalo Trace when Sazerac bought the joint. The rest, as they say, is history — especially since this has become a touchstone bourbon for the brand.
Tasting Notes:
Nose: Classic notes of vanilla come through next to a dark syrup sweetness, a flourish of fresh mint, and raw leather that veers towards raw steak.
Palate: The palate cuts through the sweeter notes with plenty of spices — like clove and star anise — next to a hint of tart berries underneath it all.
Finish: The end is long, velvety, and really delivers on the vanilla and spice.
Bottom Line:
This is also a good bourbon-y bourbon. It’s classic at this point and makes a mean cocktail.
Elmer T. Lee is another hugely popular release that’s very limited (and sought after). The mash bill has a higher rye content and the barrels are kept in a special location. It’s said that the barrels for Elmer T. Lee are stored where the master distiller himself used to store the barrels he kept for his own stash.
Tasting Notes:
Nose: The nose on this is like a decadent breakfast of pancakes smothered in cinnamon butter, dripping with the best maple syrup, and topped with a hand-made scoop of vanilla ice cream.
Palate: The palate holds onto the vanilla and spice but settles into more of a floral honeyed sweetness with touches of cedar, old library book leather, and a hint of tobacco buzz.
Finish: The end lingers for a while and leaves you with a dry pear tobacco warmth next to a cinnamon heat and maple bar sweetness.
Bottom Line:
This is a really good single-barrel product though fleeting. I’d argue it’s worth buying closer to its $40 MSRP than its inflated aftermarket price. Still, it’s a good pour for slow sipping, especially over a rock or two, or mixing into your favorite cocktails.
10. Buffalo Trace Experimental Collection — Release 23: 12-Year Bourbon Cut At 4 Years (2020)
Buffalo Trace’s Experimental Collection is where the distillery’s team really gets to go wild with their concoctions. 2020’s release was a fascinating 12-year-old bourbon. After only four years, the bourbon was taken out of the barrel and cut with limestone water to 50% ABV and then re-barreled for another eight years of maturation. That’s unique in that whiskey is always cut down to proof just before bottling and not mid-way through its maturation.
Tasting Notes:
Nose: That honey sweetness really shines through with a hint of wildflowers next to woody vanilla.
Palate: The palate is pure vanilla cream pudding with subtle sparks of dark spices, floral honey syrup, warm cedar, and a dash of spicy tobacco.
Finish: The end is long-ish and leaves you with that floral honey sweetness as it warms your senses.
Bottom Line:
This is still one of my favorite releases from this line. It’s a nice sipper that’s unique but carries deep bourbon nostalgia from top to bottom.
Blanton’s is “The Original Single Barrel” bourbon, and this expression is the purest form of that whiskey. The whiskey in this case is from the barrels that need no cutting with water and are excellent as-is, straight from the barrel. All the barrels will come from Warehouse H (where Elmer T. Lee stored his private stash of barrels back in the day) and arrive with varying proofs. The through-line is the excellent taste of that single, unadulterated barrel in each sip.
Tasting Notes:
Nose: The nose is full of very bespoke dark chocolate-covered salted hard caramel toffees encrusted with almonds and pecans — the kind you get from a chocolate shop that imports their goodies from somewhere like Belgium.
Palate: The nutty toffee carries through into the taste as oily vanilla pods mingle with cedar boxes of dried tobacco leaves and a touch of floral honey.
Finish: The end is very long and lingers in your senses, with a hot buzzing that subtly fades through all that sweetness.
Bottom Line:
If you’re going to pay extra for Blanton’s, it may as well be the uncut stuff. This is a great whiskey. Sip it slowly over a rock and just let it wash over you. You’ll then see what all the fuss is about with this brand.
8. George T. Stagg — George T. Stagg Kentucky Straight Bourbon Whiskey Barrel Proof BTAC 2022
This year’s return of the Stagg is hewn from whiskey distilled all the way back in 2007 with Kentucky corn, Minnesota rye, and North Dakota barley. The juice was filled into new white oak from Independent Stave from Missouri with a #4 char level (55 seconds). Those barrels were then stored in the famed Warehouse K on the first and fifth floors over 15 years, wherein 75% of the liquid was lost to the angels. Finally, the barrels were batched and bottled as-is.
Tasting Notes:
Nose: Your nose is met with buttery pecan waffles loaded with dark salted chocolate chips and dripping with maple syrup that feels expensive next to darkly roasted espresso beans, singed vanilla husks, and dried sour cherries next to a medley of holiday spices.
Palate: The palate leans into those spices with a clear sense of sharp cinnamon, old clove buds, allspice berries, and whole nutmeg bulbs next to a hint of star anise and maybe some cardamom before that darkly roasted coffee jumps back in with a deeply stewed cherry in a dark treacle syrup before the ABVs buzz hard on the mid-palate.
Finish: The end amps up the woodiness with the spices and adds in a sense of old cedar bark, dark chocolate nibs, and a cherry-tobacco buzziness.
Bottom Line:
This is a big and very bold whiskey. That means that it’s not for everyone. That aside, this is a well-built whiskey with a great flavor profile that you have to do a little work to find under all those ABVs. Ice helps.
This label harkens back to Colonel E.H. Taylor’s O.F.C. Distillery in the 1800s. That distillery became what is now Buffalo Trace and the steam-heated warehouses used back then by Taylor are still in use today. These whiskeys are exceedingly rare releases. The whiskey in this bottle went into the barrel back in 1995 and mellowed in an exact spot before it was proofed and bottled in a crystal decanter.
Tasting Notes:
Nose: This opens with ripe and sweet cherries soaked in rich brandy with hints of cedar and holiday spices lurking in the background.
Palate: The taste is almost unbelievably soft with notes of dark chocolate tobacco leaves mingling with well-spiced sticky toffee pudding, a touch of black tea bitterness, and a drop of salted caramel.
Finish: The end has a soft cedar vibe as the fade slowly offers up warm peppery spice with a cinnamon edge and a final note of an old leather tobacco pouch drifts on by.
Bottom Line:
These are mostly collectibles these days. If you do get your hands on two, save one and open the other one. This is delicious whiskey that’s worth savoring for the next decade or so of your life.
6. Single Oak Project Kentucky Straight Bourbon Whiskey — Barrel #192
This was a fascinating set of whiskeys. The project started with finding the exact right barrel to age the best whiskey. That meant forest stewardship and sourcing specific oak from the Ozarks to build 192 unique barrels with varying levels of toasting and charring or some combination of the two. The whiskeys were then aged for various times and all were eventually released and tasted by 5,645 people (and their lucky friends).
Turns out Barrel #80 was the prime spot. That’s what’s being replicated for a 2025 release.
Tasting Notes:
Nose: There are classic Buffalo Trace notes of salted caramel, Cherry Coke, deep vanilla, and distinct soft woods — think orchard woods and cedar.
Palate: The overall taste is a balancing act between the orchard fruit and sweeter caramel/vanilla notes with the mild woody spices and rich tobacco with a vanilla backbone.
Finish: That spicy tobacco note drives the finish toward cinnamon bark, clove buds, and whole nutmeg with a cherry/apple soda sweetness.
Bottom Line:
This is another collectible that’s worth cracking open just to see what’s up with whiskey in this cool project.
Or save this bottle in your vault and just wait for the 2025 release.
5. E.H. Taylor, Jr. — Colonel E.H. Taylor, Jr. Kentucky Straight Bourbon Whiskey Barrel Proof
This much-lauded and beloved bottle from Buffalo Trace is classic whiskey making. The spirit is from Buffalo Trace’s low-rye mash bill. The juice is then aged in warehouses built by the Colonel over 100 years ago. The best barrels are selected yearly for batching and bottling with no fussing whatsoever.
Tasting Notes:
Nose: The sip draws you in with a spicy berry jam next to a perfumed note (kind of like wet potpourri) and buttery toffee sweetness.
Palate: The taste, on the other hand, leans into vanilla oils, dry cedar, and a dusting of white pepper that winds back to the spice without the jam.
Finish: The end is kind of long and really smoothes out, thanks to the vanilla and toffee, as the peppery spice builds towards a tobacco-filled cedar box and a very distant hint of fresh mint.
Bottom Line:
This whiskey has a killer flavor profile. While the “Tornado” and “Marriage” Taylors have more collectible value, this one still hits very high marks as a slow sipper or, honestly, an amazing base for a Manhattan.
This whiskey started its journey back in 2003 and 2004 when the juice was distilled with Minnesota rye, Kentucky corn, and North Dakota barley. The spirit was loaded into new white oak from Independent Stave from Missouri with a #4 char level (55 seconds) and left to rest in warehouses K, M, and P on the second, third, and fourth floors. Overly nearly two decades, an average of 74% of the whiskey was lost to the angels before proofing and bottling.
Tasting Notes:
Nose: This one opens with a pile of candied and burnt orange peels next to a rich lemon bread with plenty of rich vanilla and poppy next to sweet layers of molasses, old leather tobacco pouches, and an old set of lawn furniture that’s spent too much time under and an old oak tree.
Palate: The palate swells with a deep molasses sweetness next to a dash of freshly cracked black pepper countered by musty cumin, dried red chili pepper flakes, and a whisper of fresh bay leaf that leads to singed wild sage, rye bread crusts covered in coriander seeds, and a touch of maple syrup cut butter with a hint of cinnamon.
Finish: The end slowly descends into a creamy mint chocolate chip tobacco vibe next to flaked cherry bark ready for a smoker and old oak leaves resting in dead sweetgrass.
Bottom Line:
This is a great rye whiskey, full stop. Sip it first. Go back and forth. Get to know it. Then make the best Sazerac cocktail ever with it.
Distilled back in the spring of 2010, this whiskey was made with a mix of Kentucky corn and wheat and barley from North Dakota with that Kentucky limestone water. The distillate was filled into new white oak from Independent Stave from Missouri with a #4 char level (55 seconds) and stored in warehouses C, K, and N on floors 2, 3, and 4 for 12 long years. During that time, 64% of the whiskey was lost to hungry angels. Those barrels were then batched and this whiskey was bottled as-is.
Tasting Notes:
Nose: The nose on this one is surprisingly sweet with a big slice of coconut cream pie (with a lard crust) next to your grandma’s butterscotch candies straight from an old leather handbag that’s held menthol cigarettes for decades and maybe some old Mon Cheri bonbons.
Palate: The palate opens with a lush eggnog full of nutmeg, allspice, and vanilla that leads to a white pound cake with a hint of poppy seed next to old leather tobacco pouches with a hot cinnamon spiciness on the mid-palate with light cedar woodiness.
Finish: The end layers that white cake into the tobacco while packing it all into an old leather handbag with whispers of mint chocolate chip, Halloween-sized Mounds bars, and old lawn furniture that’s been left out too many seasons.
Bottom Line:
This is up there as one of those whiskeys that not only live up to the hype but kind of part the clouds a little bit, letting the whiskey sun shine on in. It’s great neat but really shines with a little water or a single rock.
2. Van Winkle — Pappy Van Winkle’s Family Reserve Kentucky Straight Bourbon Whiskey 15 Years Old (2022)
This is where the “Pappy Van Winkle” line starts in earnest. The whiskey in this expression is pulled from barrels that are at least 15 years old. Once batched, the whiskey is just touched with water to bring it down to a sturdy 107-proof.
Tasting Notes:
Nose: The nose opens with freshly fried sourdough fritters dusted with ground almonds, sharp cinnamon, cloves, orange zest, burnt sugars, and maple frosting with a hint of old vanilla pods next to soft figs.
Palate: The palate leans into rich toffee with a sense of minced meat pies covered in powdered sugar frosting right next to sticky toffee pudding with salted caramel, orange zest, and tons of brown wintry spice countered by a moment of sour mulled red wine cut with dark maple syrup.
Finish: The end has a soft cedar vibe that leads to vanilla and dark cherry tobacco leaves and a hint of pine next to old white moss.
Bottom Line:
This is revelatory bourbon for the uninitiated. It’s really that good. If you ever questioned whether Pappy was worth it, this bottle will answer that for you with a decisive and conclusive “yes” forever.
1. Eagle Rare Bourbon — Eagle Rare Kentucky Straight Bourbon Whiskey 17 Years Old BTAC 2022
Back in the spring of 2005, a humble bourbon was made with Kentucky distiller’s corn, Minnesota rye, and North Dakota barley. That hot juice was then filled into new white oak from Independent Stave from Missouri with a #4 char level (55 seconds) and stacked in Buffalo Trace’s warehouses H, K, and L on floors one and four. It was left alone for 17 years, which allowed 70% of the whiskey to be lost to the angels. In 2022, the barrels were batched and the bourbon was proofed down to 101 proof and bottled as-is.
Tasting Notes:
Nose: The nose subtly draws you in with soft pipe tobacco that feels fresh and vibrant next to dried sour cherries dipped in salted dark chocolate and rolled in vanilla seeds and vanilla-laced streusel with a good dose of woody maple syrup with this fleeting hint of red brick, moldy cellar beams, and soft and sandy cellar dirt floor.
Palate: Old maple trees dripping with sap lead to a rich salted caramel candy vibe next to rich vanilla pound cake topped with a creamy dark chocolate frosting and bespeckled with orange zest, dried cranberries bits, and crushed espresso beans.
Finish: The mid-palate takes on a woody spiciness with a whisper of apple bark that informs a spiced Christmas cake full of soft cinnamon, allspice, nutmeg, mace, and maybe some anise and dried dark fruits with creamy eggnog baseline next to old Whether’s Originals wrapped up in dry tobacco leaves and stacked in a musty pine box for safekeeping.
Bottom Line:
I try not to throw “perfect” around all that much.
Mike Coppola/Getty Images for ADAPT Leadership Awards
In the 1990s, love triangles were all in a day’s work for Andrew Shue, who played aspiring writer Billy Campbell on the awesomely bad Beverly Hills, 90210 spinoff, Melrose Place. In real life, however, Shue would rather bow out of such soapy shenanigans — as evidenced by his silence over his estranged wife Amy Robach’s affair with her Good Morning America co-host, T.J. Holmes.
In November 2022, photos surfaced of Robach and Holmes that made it clear their relationship was more than just professional, despite both being married to other people. Robach and Shue tied the knot in 2010, as did Holmes and his wife, attorney Marilee Fiebig; both couples reportedly separated in August 2022 — three months before news of the co-anchors’ romance surfaced.
And while there have been plenty of headlines about the now very public colleagues-turned-couple — photos surfaced of the two of them holding hands (and then some) in Los Angeles just hours after ABC officially announced they were parting ways with both Robach and Holmes — Shue has remained relatively mum on the matter. And, as a source close to Shue and his estranged wife tells Page Six, he’s likely to keep quiet.
According to the insider, Shue “doesn’t want a part of this. No one wants a part of their mess.”
According to another friend of the former couple, one of the biggest issues with their breakup is that everyone adores Shue. “There’s not anybody who doesn’t like Andrew,” the source said of the actor/athlete-turned-entrepreneur. “He’s a really nice person and he’s a good guy — so nice, and so kind and generous.”
While Robach’s friends are doing their best to support her, Page Six claims they’re also trying to get her to really see what she is doing. Some describe her as “impulsive” and the source tells Page Six that “there are people who are super close to her saying, ‘What are you doing? Maybe you should think about this?’ I think she just didn’t want to hear any of that.”
“They really like each other. People have been trying to get her to that place to think about what she’s doing, but she’s not there at all. She’s like a year away from being like, ‘What the f**k did I do?’ But right now, it’s very much, ‘I love him.’”
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