Category: Trending

Taylor Swift’s new album, Midnights, is garnering a lot of attention — as a widespread, popular release, with certain songs being analyzed by eagle-eyed fans. One of these tracks is “Midnight Rain,” which finds Swift reflecting on a past relationship. The person wanted a home life, comfort, and a bride, but she wanted to be free and keep building a name for herself in pop music. Who could this be about? Her ex, Tom Hiddleston, appears to be the top suspect.

After meeting at the Met Gala in May 2016, Swift and Hiddleston, previously dubbed “HiddleSwift,” dated for three months from June through September, following her split with Calvin Harris. Swift has since been with her longtime partner, actor Joe Alwyn, but still reflects on her past relationships through the music. Case in point, the track “Getaway Car” on 2017’s Reputation has long been believed to be a Hiddleston-inspired one.

“when taylor swift writes a banger song its always tom hiddleston at the scene of the crime. i need to thank that british man for giving me midnight rain and getaway car,” one Twitter user wrote.

In “Midnight Rain,” Swift sings lines like “He wanted a bride, I was making my own name.” Hiddleston went on to get engaged to fellow actor Zawe Ashton. Additional theories about the song are Taylor Lautner or even someone from Swift’s hometown growing up prior to her becoming a pop star.

Continue scrolling for some fan reactions about Taylor Swift’s “Midnight Rain” and Tom Hiddleston’s perceived part in the song.

In case you are already thinking of what to do next summer, perhaps a trip to the UK may be an option. Especially if you consider yourself a Blink.

K-pop powerhouses BLACKPINK will make their UK festival debut by headlining British Summer Time Festival in 2023. The four-piece is set to perform on July 2, 2023 with general tickets going on sale next Thursday, October 27 at 10 a.m. BST. However, American Express cardholders have the advantage of getting their hands on tickets before general sales with an AmEx pre-sale happening right now.

According to the event site Event Travel, fans traveling to London for the concert have the option to choose from four different kinds of concert and hotel experiences — Primary, Gold Circle, VIP Diamond, and All VIP Terrace — which include a choice of overnight hotel accommodation with a complimentary breakfast, access to “extensive range of bars, food traders and toilets in the main arena,” early entry, and more.

BLACKPINK just recently kicked off their Born Pink World Tour in Seoul, South Korea last weekend (October 15 and 16) and will begin their North American leg next week (October 25) in Dallas, Texas. The K-pop quintet will make a total of 10 stops in seven cities.

Following North America, BLACKPINK will touch down in Asian cities like Bangkok, Hong Kong, Kuala Lumpur, Jakarta, Kaohsiung, Manila and Singapore in January, March and May.

When our glorious Uproxx Life leader Steve Bramucci hit me up on Slack about writing what he described as the “Rules For Dining Without Being An Asshole” (“in time for the 2022 Fall Travel Hot List!” he demanded). I was a little lukewarm on the idea, at least at first. For one thing, I never aspired to be some kind of Mr. Manners for the internet era. Or really any era. Frankly, “probably not my thing” applied on a lot of fronts.

But the more humans I’ve witnessed become feral in this post-pandemic landscape, in which many people seem to be only just now relearning how to function in a social setting (a setting that is also overwhelmingly short-staffed, which only exacerbates the problem) the more I warmed to writing the piece. I couldn’t escape the idea that maybe, just maybe, something actually needed to be said. Especially if we were about to recommend a bunch of new restaurants.

As for why I should be the one to say it, well, didn’t I just say the world is overwhelmingly short-staffed? But seriously, folks… It’s true that I have spent stints working both in restaurant kitchens and as a server (both admittedly fairly brief), so I do know a little about what I’m saying here. I have some anecdotes from which to draw. I genuinely enjoyed working in restaurants. There are times when I wish I still did, that my entire generation hadn’t been incepted almost since birth with the idea that the service industry was somehow degrading and an unsuitable place for overachievers (a sense of self inculcated in many of us in similar ways). Compared with the capriciousness of modern corporate culture, the idea of receiving compensation for providing sustenance seems gloriously straightforward.

Yes, the idea of service work in my mind probably benefits from the nostalgic glow, and from being unsullied by the realities of long hours, low pay, and dealing with annoying assholes all day. This leads me to my next bullet point in why I’m writing this: I’ve seen too many versions of this written by longtime wait staff who have arguably been in the trenches a little too long and have become, perhaps, overly jaded. I’ve read a lot of these where the “advice” can largely be boiled down to variations on “stop bothering me.” On the one hand, I get it. All jobs suck and “leave me alone” is the universal condition, right up there with “please hang out with me.” That being said, it doesn’t always add up to salient advice when people are literally paying for your service.

Hopefully, I can provide a nice mix of insider and outsider perspectives here. Suffice to say, everyone has their own unspoken Rules of Restaurant Conduct. There are many like it but this one is mine…

Don’t Just Sit Down, This Isn’t ‘Nam, There Are Rules

Thankfully, I never worked in a place where the rules of seating were unclear (is this a bar or a fast casual joint where it’s first-come, first-served? Or is it a restaurant where you check in with a host?), but I’ve seen it happen. Woof, what a nightmare. Always a painful sight to see an 18-year-old host trying to herd half drunk and increasingly hangry moms and dads back into something resembling a line.

Sadly, I don’t know that there’s any one fool-proof test for understanding what type of joint you’re in but please do give it your best shot. Look around to see if there seems to be a host stand, or if people are ordering at the bar/register. If it’s the former, check in with the dang hostess.

Don’t just sit down, you’re screwing it up! You’re screwing everything up!

Read The Menu

This writer for Food and Wine really seemed to be on one about menus. It seems… a bit much. But yes, read the menu. I don’t personally think it’s asking too much for the server to know which beers are on tap (this isn’t always on the menu and taps change), nor do I consider it a faux pas to ask the server something like “what’s good here?”

Lots of places have some dishes that they’re really good at and other dishes they keep on the menu because people order them a lot (in an ideal world there’d be no separation between these categories, but we don’t live in that world) and I don’t think it’s impolite to ask. That being said, understand that servers generally have a lot of other shit to do and people to take care of so don’t keep them too long or expect them to perform for you. One or two questions maximum, and don’t make them wait for your side conversations to end before you acknowledge them.

Be polite. Be brief. Be normal!

Substitutions

It is perfectly acceptable to ASK for substitutions — “Can I have this sandwich but with that meat, can I have this entrée but with that side,” and so forth.

It is not acceptable to ASSUME substitutions.

You’re asking the restaurant to make an exception for you. Treat it as such, and ask for it that way. As in, NOT “I’ll take this entreé with that app as my side” and whatnot.

As always, (and admittedly if this was universal I wouldn’t be writing this article) apply common sense. The busier the restaurant seems to be, with the fewer people working, the more annoying that substitution request is going to be. Not every place is In-N-Out or Starbucks, where part of their brand is having secret menus and treating every customer like a special little flower or a singularly unique lamprey.

Also, understand what a “substitution” actually is. A substitution is combining components that you see on the menu, making small alterations to dishes and ingredients that are already there, and/or omitting certain ingredients because you have a food allergy or whatever (food allergies are very real, but for the love of God don’t claim to be allergic to something you merely dislike, you ruin it for everyone).

Some requests are NOT really substitutions. This brings me to my next heading:

Don’t Just Invent A Brand New Dish And Ask The Restaurant To Prepare It

Even working as a server for the relatively brief period I did (all thankfully before “the feral era,” though it could be bad even then), I was shocked at how often this happened. Someone, usually an older woman with too much plastic surgery (sorry, it’s true) would scan the menu for a while, then sort of frown a little and ask some question in an overly casual tone that belied its bizarre nature.

“Can I just have, like, some grilled veggies or something?”

I mean… in the sense that a server can go ask the kitchen staff if they will prepare your idea for a dish, and the kitchen staff may even agree to prepare said dish, yes. But there’s also an extremely high chance that whatever you invented, conveyed to the server, which was then described to the kitchen staff second-hand and then prepared, is not going to be as good as the things on the menu that have been conceived, tested, prepped for, and practiced countless times.

I remember a specific instance of a customer inventing a dish, then saying to me, after it came out, almost conspiratorially, “…This isn’t very good.”

Yep. I hear ya, pal. That’s why it isn’t on the menu.

Sending Back Food

I know, this is a whole can of worms, and frankly I’m wary of even broaching the subject. But because this is such a frequent topic of debate, and because we’re already here, it simply must be addressed. I have friends who steadfastly refuse to send back food under any circumstances. My podcasting partner Matt Lieb, for instance, will never send any food back ever, partly because he was once dining with his dad when his dad sent back soup at the Museum of Tolerance.

I understand that some people have been so traumatized by witnessing or being associated with Nightmare Customers that they will overcorrect in order not to be one. That’s both fine and good.

…However. There are certain situations in which I would argue that it’s not only acceptable, but maybe even preferable, to send back food. If your response to a bad dish is to choke it down, leave the server a crappy tip and then vent your bile in a negative review on Yelp or TripAdvisor or whatever, you lose whatever stoic martyr points you thought you were building up by not saying anything. (*Captain Phillips Voice*) Look at me. You are the asshole now.

Hopefully, that’s an extreme situation and most people don’t need to hear that doing that is bad. But there are times when a dish is just wrong, flawed, or botched on a level that, I would argue, you should send it back. We probably need to clarify here that judging whether a dish is send-back worthy requires common sense. I’m talking about a dish that’s clearly an outlier, where the rest of the dishes are good and it’s not just a bad restaurant. And understand that it’s not Chopped and you are not Scott fucking Conant. Sending back a steak you ordered medium rare because it’s actually medium, or a broken emulsion in a sauce or something slightly underseasoned or too oniony or whatever probably doesn’t rise to the level of send-back worthy. But if you can search your soul, and know that you’re not just being a picky asshole, that they actually did fuck something up beyond recognition, and a dish is just not at all what was described and/or not really edible… yes, it’s okay, and even preferable to send it back.

IF, that is, you can do it in a non-asshole way. To wit…

1. You don’t need to make a big show of saying how much the thing sucked. You’re not on trial here, people send back food all the time, so don’t be pre-defensive. Treat the server like the blameless middleman they probably are. If there’s a hair in your food (which has honestly never really bothered me unless the hair was really long or especially pube-like) it’s highly doubtful the server had anything to do with it — that’s a kitchen/expediter issue. Telling the server “Hey, sorry, this wasn’t very good,” should suffice.
2. At that point, the ball is in the server’s court on how to proceed, there isn’t any way to get around that. Every once in a while, you may get one who reacts as if you’ve personally shamed them, which is… unfortunate. Please, just treat your job like a job. We could write a whole separate server-centric version of this on how not to act when someone sends something back or says an order is wrong, but suffice it to say, there’s a limit to how much you as a diner have any control over that.
3. Generally, restaurants will try to make it right and either fix the thing that was bad/wrong or get you something else, for no additional charge (unless the other thing costs more, in which case you might have to, and should expect to, pay the difference). If you want something different, it’s helpful to know what that is before you send back the original thing.
4. If you don’t want the dish fixed or substituted, it’s okay to ask if they’ll take it off the bill, as long as you don’t assume it. Most times they will. And when you do this, be sure to add back in the price of that comped entree to the total when you’re calculating the tip. This is an unspoken agreement between cool server (who shouldn’t question you too much or treat you badly over sending something back) and cool diner (who can chalk up one bad or botched dish to an honest mistake, and still pays everyone for their time). Tip the server (and hopefully whoever they’re tipping out to) for the work they’re doing even if it’s not reflected in the bottom line. (Yes, the economics of what servers make vs. what cooks and kitchen staff do is deeply f*cked here in the USA, but you’re not going to resolve that in one dinner, so just don’t be a dick).

To me, this is preferable to staying silent once a dish reaches a certain level of bad or botched. And if I’m the restaurant owner or manager, I’d rather comp an entrée and keep a customer than have them pay for it and leave vowing never to return, or telling their friends how much my place sucks. It’s also just good information to have. If the same dish comes back a few times, it’s probably time to 86 that dish until you can figure out what’s wrong with it. If I’m the owner or manager, I’d want to know if something isn’t up to standard. It also helps some future diner to not to get stuck with a dish they don’t want either.

Of course, in saying all of these perfectly reasonable things, there’s always the danger of empowering the most unreasonable among us. So, again, apply common sense. There is a level at which playing “fantasy restaurant owner” turns you into a scold or a snitch. Don’t go overboard! Be! Normal!

Tipping

Oh good, another can of worms. I’ll try not to get too deep into the weeds here, but I think it’s possible to acknowledge simultaneously that the incentives involved in, and the entire economics of, tipping are really not good, AND that going to restaurants makes you a participant in that system whether you like it or not. At which point welching on money service workers are counting on to live makes you a piece of shit. Tipping is part of eating out. If you’re eating out, you tip. It’s also worth noting that tips usually aren’t just for servers. They usually get shared between an entire ecosystem of service staff — bartenders, runners, bussers, etc.

For me, it’s only on the rarest occasions when I don’t give 20%. You’d have to be not only bad at the job but actively mean to me. For one thing, a bad tip punishes a bunch of people that maybe/probably didn’t have anything to do with your bad experience.

That being said I don’t think giving less than that, or having 18% instead of 20 as a benchmark necessarily makes you a scumbag. Ditto tipping less on takeout orders (I think it’s acceptable to give less than 20, but also that you should give something, though I don’t pretend to know what the ideal number is, let alone which places it should apply to).

If you regularly give 15% or less in tips, sadly, I think you are a scumbag. Don’t eat out if you can’t pay service industry folks for their work. And for tourists from other places — don’t you dare try pretending that you didn’t know tipping was a thing here. Any cursory glance at a guide book or passing familiarity with American media would’ve clued you in. We’re onto your tricks, no one’s buying that shit for a second. We already envy you for your presumably robust social safety nets, don’t make it worse.

Don’t Squat On The Table

Listen, I’d love it if we were a little more like the French and some of the other Euros when it comes to being more leisurely about meals and turning it into more of a built-in, semi-sacrosanct leisure period of the day (maybe not a lot more like them, I don’t have two hours to spend at the dinner table). But again, the service staff is working for tips. Don’t rush or get anxious about it, but if you’re looking to throw back a few and you’re not in a pub-type situation, probably pay the bill and move it to the bar. The restaurant could use that table.

When In Doubt, Be Normal

Please?

Vince Mancini is on Twitter. You can read more of his reviews here.

Gorillaz played a show in Georgia on Wednesday night, where lead singer Damon Albarn donned… a truly unique piece of headwear to perform “Tomorrow Comes Today.” As fans on social media pointed out, he put on a squid-shaped hat that (for some reason) also featured a picture of Danny DeVito.

The hat originally belonged to a fan and concert attendee whose brother Kyle wore the hat before managing to get it up to Albarn on stage during the show. “I went to the #gorillaz concert and my brother Kyle wore this squid hat with Danny Devitos face on it. Damon managed to get it and wear it. Today is a good day,” the user wrote. This was also confirmed by a Reddit thread about the show.

Before wearing the hat, Albarn and DeVito don’t seem to connect to one another. Albarn also hasn’t commented on squids in the past. He has, however, made some comments about Taylor Swift, who has a new album out today.

According to NME, Gorillaz were joined by Earthgang, Bootie Brown, and Fatoumata as support. The band’s first North American tour since 2018 comes to a close this weekend on October 23, with a show in Florida. Read some other fan reactions to Albarn’s DeVito squid hat present below.

Gorillaz is a Warner Music artist. Uproxx is an independent subsidiary of Warner Music Group.

A little under month after Freddie Gibbs released his new album, Soul Sold Separately, Gibbs’ former mentor Jeezy has released his own new project, Snofall, a Gangsta Grillz collaboration with DJ Drama. Naturally, he’s doing radio promo for the album, stopping by the Hot 97 headquarters to chat with Ebro In The Morning about it. In the course of the interview, Ebro brought up Freddie Gibbs and how on his new album, the Gary native raps about learning to be his own boss from Jeezy.

Jeezy acknowledged the shout-out, telling the hosts, “I knew he was going to be a star with or without me,” and delving into why it was so important for him to reconnect with Gibbs ten years after their falling out. “I’m really intentional about making sure that I reconnect with a lot of people,” he said. “Not on no Kumbaya — but just like ‘I had love for you,’ and if it was my wrongdoing or me reacting to what you did to me… we had a miscommunication or somebody was talking through somebody else, and the word got to me. That happened before where people think you ain’t keeping your word, but you talking to somebody else, you got my line hit me directly.”

“It’s just like my biggest regret and still will be how I nourished my relationships in the beginning — because I had no idea that 10 years later, that would affect me,” he elaborated. Jeezy also recently settled his long-term dispute with Gucci Mane during their Verzuz battle last year, although that event was a tense affair.

Gibbs also explained how the two men buried the hatchet during a recent interview, saying a chance meeting at an airport led to them hugging it out. He also admitted he handled the situation poorly, letting pride and miscommunication cause him to burn the bridge at an inopportune point in his career. But it looks like they are back on good terms again and if this leads to new music, all the better.

Watch Jeezy’s full interview above.

When the weather starts to get cold, often times we reach for bourbon, rye, and single malt whisky to warm our bones. It’s why St. Bernard’s supposedly had whiskey around their necks, after all. While nobody’s going to tell you not to crack open a bottle of bourbon or Scotch this fall, why limit yourself? In my personal opinion, there may be no better dark spirit for fall sipping than extra añejo tequila.

For those unaware, añejo tequila is a designation for the subset of the agave-based spirit that has been matured for between one and three years in oak barrels. And while that might be good enough to scratch your brown liquor itch, I prefer things a little extra (literally). Extra añejo tequila has been aged for three years or more, and this bold, rich, amber-hued tequila is known for its fruity, oaky, slightly spicy, warming flavor profile.

Now that I’ve defended extra añejos suitability for fall, let’s find you some. For today’s blind tasting, I hand picked eight great options. Some are well-known brands and others are lesser-known bangers, but either way, you should be able to find something to love here, whatever your flavor preference.

Today’s Lineup:

• Lobos 1707 Extra Añejo Tequila
• Jose Cuervo Reserva De La Familia Extra Añejo Tequila
• Tears of Llorona Extra Anejo
• Don Roberto Extra Añejo Tequila
• Código 1530 Origen Extra Añejo Tequila
• Avion Reserva 44 Extra Añejo Tequila
• El Tesoro Extra Añejo Tequila
• Corralejo Extra Añejo Tequila

Part 1: The Taste

Taste 1

Tasting Notes:

A light nose of almond cookies, oaky wood, and slight caramel greets you before your first sip. It’s fairly simple yet inviting. The palate isn’t much more complex with generic vanilla, caramel, oak, and slight cinnamon flavors. It’s not bad, it’s just not that good.

Taste 2

Tasting Notes:

Earthy, ripe, roasted agave is the main note on the nose. But it’s followed closely behind by caramel, cinnamon, toasted marshmallows, and even a little bit of peppery spice. The palate has a ton of fruit flavor from dried cherries and apricots along with butterscotch, vanilla beans, and gentle oak. It drinks more like a whiskey than a tequila.

Taste 3

Tasting Notes:

The nose is surprisingly sweet for an extra añejo tequila. There are notes of dried fruits, sherry sweetness, vanilla cream, butterscotch, and gentle oaky wood. Drinking it reveals even more rich oak, cooked agave, raw sugar, vanilla beans, dried cherries, more sherry, and a gentle, nutty sweetness throughout.

Taste 4

Tasting Notes:

The first aromas I found on this tequila’s nose were those of oaky wood, earthy cooked agave, and slight vanilla. That was about it on first nosing. The palate has more earthy, vegetal cooked agave, caramel, more oak, and a ton of pepper on the back end. If it wasn’t for the cracked black pepper spice overwhelming everything else, this would be a great sipper.

Taste 5

Tasting Notes:

Very generic smelling vanilla, oak, and cooked agave on the nose. Definitely doesn’t invite you to take a sip. The palate is slightly more appealing with notes of cooked, vegetal agave, oak, vanilla beans, and some wintry spices. Overall, it was fairly bland and generic tasting. Not a great tequila for the price.

Taste 6

Tasting Notes:

The nose isn’t overly exciting with light notes of vanilla sweetness, cooked agave, and light spices. Not much else. The palate is slightly more exciting with candied orange peels, rich oak, vanilla, honey, and just a kiss of light smoke. Overall, a little lacking in flavor though. It seems a bit thin.

Taste 7

Tasting Notes:

This tequila starts with a nose of cooked, slightly smoky agave, dried fruits, butterscotch, vanilla beans, and rich oak. It quickly moves to flavors like dried cherries, apricots, vanilla, and caramel candy on the palate. It ends with a warming, sweet combination of gentle spices and sweet, cooked agave.

Taste 8

Tasting Notes:

On the nose, I found aromas of toffee, vanilla beans, baked agaves, and oak. The palate continues this trend with more notes of buttery caramel, brown sugar, vegetal agave, dried fruits, and vanilla. The finish is warming, slightly sweet with a nice hint of agave at the end.

Part 2: The Rankings

8) Lobos 1707 Extra Añejo Tequila (Taste 5)

ABV: 40%

Average Price: $179.99

The Tequila:

Since Lebron James is one of the owners of Lobos. it’s difficult to not assume this is just a gimmicky celebrity brand. Lobos 1707 Extra Añejo Tequila is made from 100% Blue Weber agave and is matured for at least three years in American white oak barrels before being finished in Pedro Ximénez sherry casks.

Bottom Line:

I always have trouble believing that a celebrity-driven brand is good. And this overpriced, low-quality tequila isn’t helping that perception.

7) El Tesoro Extra Añejo Tequila (Taste 4)

ABV: 40%

Average Price: $149.99

The Tequila:

This award-winning Extra Añejo from El Tesoro was made to pay homage to master distiller Carlos Camarena’s father Felipe. This bold, rich, slightly sweet tequila spent between four and five years maturing in ex-bourbon American oak barrels.

Bottom Line:

I’m not here to say that El Tesoro Extra Añejo Tequila is even close to a bad tequila. There’s a reason it’s won so many awards. It’s just leans a little too much into the peppery, spicy side of tequila for my liking.

6) Jose Cuervo Reserva De La Familia Extra Añejo Tequila (Taste 1)

ABV: 40%

Average Price: $159.99

The Tequila:

There are few names bigger than Jose Cuervo in the tequila world. The problem is that many drinkers think of the brand mainly for its bottom shelf tequilas. Its Reserva de la Familia, including its Extra Añejo, are trying to change that perception. This 100% blue Weber agave tequila has won numerous awards over the years.

Bottom Line:

This tequila has everything you’d want in an extra añejo tequila. It’s sweet, has some cooked agave flavor, oak, and gentle spices. It’s just that everything is kind of muted. It’s just an okay tequila, but not worth the price.

5) Corralejo Extra Añejo Tequila (Taste 6)

ABV: 40%

Average Price: $109.99

The Tequila:

Made from 100% hand-picked Blue Weber Agave from the fields of Guanajuato, this rich, sweet, memorable extra añejo tequila is distilled twice (using the Charentais distillation method commonly used to distill cognac) before being matured for at least three years in new, charred oak barrels.

Bottom Line:

This is a decent example of the extra añejo style. It just seems more like a young añejo than one aged even longer. It’s a little light on flavor.

4) Código 1530 Origen Extra Añejo Tequila (Taste 8)

ABV: 45%

Average Price: $339.99

The Tequila:

Código is a family-owned business. That alone makes me want to support them and their tequilas. It helps when they release expressions like Código 1530 Origen Extra Añejo Tequila. This phenomenal (and pricey) tequila is matured for six years in Napa Valley Cabernet French white oak barrels.

Bottom Line:

Sometimes simple is better. While this isn’t a perfect tequila, it’s well-balanced, flavorful, and warming on a cool fall day.

3) Tears of Llorona Extra Añejo Tequila(Taste 7)

ABV: 43%

Average Price: $229 for a liter

The Tequila:

Name for a Mexican ghost story about a woman called La LLorana who cries for her drowned child, Tear of Llorona is a 100% Blue Weber agave-based tequila that’s matured for at least five years in a combination of Scotch, sherry, and brandy casks.

Bottom Line:

This is truly a complex, exciting tequila. Its maturation is unique, and its flavorful barrels are noticeable on the nose and palate. It’s complex and definitely appeals to whiskey drinkers.

2) Avion Reserva 44 Extra Añejo Tequila (Taste 2)

ABV: 40%

Average Price: $134.99

The Story:

The first time that many of us saw Avion Tequila was when it was featured on Entourage before it was even available. It’s safe to say the brand has easily distanced itself from the show with its high-quality tequilas. Especially Avion Reserva 44 Extra Añejo Tequila. This small batch tequila is matured for at least 36 months in American oak barrels.

Bottom Line:

If you’re a whiskey drinker looking to try a tequila, this is the one for you. Caramel, vanilla, and gentle fruit make up much of the flavor.

1) Don Roberto Extra Añejo Tequila (Taste 3)

ABV: 40%

Average Price: $149

The Tequila:

This extra añejo tequila is made using a timeless family recipe that consists of 100% Blue Weber agave and volcanic spring water. It’s aged in American oak barrels and is known for its complex, well-balanced flavor profile featuring dried fruits, sherry sweetness, and rich, bold oak.

Bottom Line:

If you can get your hands on this tequila, grab a bottle. This is a unique, nutty, sweet, slightly fruity, caramel-filled tequila that will make you totally rethink how you feel about this agave-based spirit.

Part 3: Final Thoughts

When looking for extra añejo tequilas for fall sipping, it’s obvious that I tend to gravitate towards sweeter, more whiskey-like expressions. They also need to be fairly well-balanced and not lean too much into any particular flavor.

Jhayco has teamed up with his fellow romantics of reggaeton for his “En La De Ella” music video. In the nostalgic video that was released today (October 21), the Puerto Rican singer joined forces with Colombian artist Feid and Panamanian star Sech.

“En La De Ella” is Jhayco’s first taste of new music since his artist rebrand in May. With the release of “Sensual Bebé,” he shortened his name from Jhay Cortez to Jhayco. In 2020, he reached the top of Billboard‘s Global 200 chart with his Bad Bunny collaboration “Dákiti.” The two artists regrouped earlier this year for “Tarot” on Bad Bunny’s Un Verano Sin Ti album.

In “En La De Ella,” Jhayco is joined by Feid and Sech. This dream team of artists are known for their sentimental reggaeton sounds in their hits. The song was produced by Colombian producers Sky and Jowan, who are behind many of Feid’s biggest songs. Jhayco, Feid, and Sech’s romantic yet sensual flows converge as they serenade the women that they’re interested in. The trio celebrates women living their best lives in the club with this alluring reggaeton banger.

The video for “En La De Ella” was directed by Deathofgian. Jhayco, Feid, and Sech soundtrack a dark city night with their collaboration. The song is part of what Jhayco calls his “Vida Rockstar” era. He is nominated at the 2022 American Music Awards for Favorite Male Latin Artist.

After a former nanny for Olivia Wilde and Jason Sudeikis shared alleged stories about the couple with the Daily Mail, the internet went wild over a supposed text message from Sudeikis where he freaks out over Wilde making Harry Styles a salad with her special dressing. Despite the couple issuing a rare joint statement calling the nanny’s allegations “false and scurrilous,” Wilde eventually leaned into the salad dressing frenzy by posting an excerpt from Nora Ephron’s book, Heartless, which seemingly revealed the recipe.

However, one person wasn’t feeling the salad vibes. Jason Sudeikis’ ex-girlfriend and Ted Lasso co-star, Keeley Hazell, shared the same excerpt in her latest Instagram Story, but with some notable annotations. Particularly the part before the recipe where Ephron is asked, “Why do you feel you have to turn everything into a story?” What followed next appears to be some shade thrown at Wilde.

Via Us Weekly:

“So I told her why: Because if I tell the story, I control the version,” the model’s post continued. “Because if I tell the story, I can make you laugh, and I would rather have you laugh at me than feel sorry for me. Because if I tell the story, it doesn’t hurt as much. Because if I tell the story, I can get on with it.” While those lines were underlined, Ephron’s salad dressing recipe can be found further down on the page.

Just like the Don’t Worry Darling drama seemingly has no end in sight, it doesn’t look the alleged bombshells from Wilde and Sudeikis’ nanny are going to die down anytime soon.

(Via Us Weekly)

After a few years of generating buzz with hit singles, Snow Tha Product dropped her hotly-anticipated new album To Anywhere. On the LP that was released today (October 21), the Mexican-American rapper collaborated Juicy J, Lauren Jauregui, and Santa Fe Klan.

Snow Tha Product has emerged as a strong female voice in the Latin hip-hop scene. The Bay Area-based artist noticeably raps in Spanglish, which reflects her bicultural upbringing. Last year, she was nominated for Best Rap/Hip-Hop Song for “BZRP Music Sessions #39” with Argentine producer Bizarrap. Their collaboration has over 198 million views on YouTube.

Snow Tha Product’s last major project was 2016’s Halfway There EP. She revealed the EP’s full title was supposed to be Halfway There To Anywhere, but it was shortened. Now Snow Tha Product is feeling fulfilled after using the rest of that unused titled for her album.

“I felt by chopping [the EP’s title] in half, it made me feel like I’m not enough, which is kind of what I always felt in my life,” she told Uproxx. “Finally using ‘To Anywhere’ is giving me the potential that they cut off from my last project, so now this is the potential and the hope that I had been missing for awhile. Thank God it’s coming at a time when I really needed it.”

On the album, Snow Tha Product flexes her bilingual flow across different genres. The explosive “Bájala” featuring Mexican rapper Santa Fe Klan embraces elements of Dominican dembow music. Trap beats back Snow Tha Product on the swaggering “Cash Cash” with Puerto Rican singer Vf7. She also teams up with one of her favorite American rappers, Juicy J, for “Not Today,” which she refers to as the LP’s “ratchet song.”

Snow That Product collaborated with her close-friend, Jauregui, for the alluring banger “Piña.” Both artists, who are openly bisexual, trade verses above winning over the women of their eyes with appetizing pineapples. It was working with Jauregui that inspired Snow That Product to release her album.

“She gave me her blessing to put ‘Piña’ on [the album], and I thought it was very fitting because the balls to have a project really came from Lauren hyping me up, so I love that,” she said. “We’ve been very honest in everything that we’ve worked on together, so that’s all you can hope for as an artist and with a collaboration: to just keep it very cool, very good vibes, and very honest.”