<p dir="ltr">What&rsquo;s happening in wine and whiskey this week:</p>
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
<p dir="ltr">🥃 We <a href="https://www.unicornauctions.com/unicorn-review/bardstown-bourbon-company-dan-callaway-interview">spoke to Bardstown Bourbon Company master blender Dan Callaway</a> about contract distilling, coming up with innovative blends and cask finishes, and the future of the whiskey industry in a softening market.</p>
<h3 dir="ltr">New Bottle Releases</h3>
<p dir="ltr">Green River Distillery Select Toasted Double Oak Bourbon (SRP $50)</p>
<p dir="ltr">This is the oldest release to date from Kentucky&rsquo;s <a href="https://www.unicornauctions.com/search?term=Green+River&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Green River</a>, the sister distillery to Bardstown Bourbon Company. This bourbon was aged for eight years and then spent six months in lightly charred, medium toasted barrels. It&rsquo;s a very tasty bourbon with notes of roasted nuts and vanilla sweetness, overall a well-balanced whiskey that fans of this distillery should check out.</p>
<p dir="ltr"><strong>Lasso Motel x James Dean 13-Year Rye Whiskey (SRP $150)</strong></p>
<p dir="ltr">The latest release from Lasso Motel is a 13-year-old 95/5 rye whiskey distilled at MGP and bottled at 112 proof. It would be hard to mess this formula up, and Lasso Motel did not. The whiskey was released as a tribute to James Dean, but that celebrity affiliation hardly matters here because it&rsquo;s just a really good and rich rye whiskey built for sipping or mixing up in a Manhattan or any other whiskey cocktail you can think of.</p>
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
<p dir="ltr"><strong>Russell&rsquo;s Reserve 13 ($200)</strong></p>
<p dir="ltr">What&rsquo;s the greatest bourbon you&rsquo;ve ever tried? There are so many to choose from, and of course this is an entirely subjective exercise by its very nature. But one that arrived a few years, one that fans of the <a href="https://www.unicornauctions.com/search?term=Wild+Turkey&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Wild Turkey</a> Distillery were waiting for, one that proved that a higher age statement (but not too high) could make for a remarkable bourbon, was <a href="https://www.unicornauctions.com/search?term=Russell%E2%80%99s+Reserve+13&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Russell&rsquo;s Reserve 13</a>. Sure, the <a href="https://www.unicornauctions.com/search?term=Russell%E2%80%99s+Reserve+15&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">15</a>-year-old came out after that and is also a great bourbon, but the 13 is arguably superior&mdash;and despite that lower age statement, it does include some significantly older juice in the blend.</p>
<p><strong><img src="https://directus-11-4sui.onrender.com/assets/f4474fcc-a98c-4e5d-86e8-b443a5afb9f3.png?width=1200&amp;height=675" alt="Rr 13 Yo Close Angle 2"><br></strong></p>
<p dir="ltr">To celebrate master distiller Eddie Russell&rsquo;s 45th year with Wild Turkey, the distillery just released the latest batch of Russell's 13, and this time Eddie&rsquo;s son Bruce was responsible for selecting and blending the barrels. And he did a fantastic job. There&rsquo;s also a new documentary about Eddie that is being released next week called <em>His Own Way: The Story of Eddie Russell</em>. &ldquo;My dad has given his entire life to this craft, and to see him reach 45 years is so special,&rdquo; said Bruce in a statement about this new release. &ldquo;While we were filming, Dad actually pulled an 18-year-old barrel and we tasted it together&mdash;of course, it was exceptional. That barrel ended up in this year&rsquo;s 13 Year Old release. It was just one of those moments that felt so true to who Dad is and what he does best. To have that captured on camera, and that barrel in this year&rsquo;s release, makes it all even more meaningful.&rdquo;</p>
<p dir="ltr">This bourbon is meaningful too. It&rsquo;s bottled at 121.2 proof, which is high for Russell&rsquo;s but not really that strong compared to other barrel-proof bourbons in the market these days. The palate is just quintessential Russell&rsquo;s, with rich notes of dark chocolate, fig, plum, cherry, vanilla, oak, and of course that Wild Turkey funk. The finish is warm but there is no burn. This might be the best batch of Russell&rsquo;s 13 so far, and that&rsquo;s saying a lot. No doubt this bottle is going to sell for more than its $200 SRP on the secondary market and at auction, but it&rsquo;s worth the price if you&rsquo;re a devoted fan of the distillery.</p>

The Week in Wine and Whiskey: June 19

<p dir="ltr">What&rsquo;s happening in wine and whiskey this week:</p>
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
<p dir="ltr">🥃 Some of the NBA&rsquo;s biggest names have become major wine collectors, <a href="https://www.unicornauctions.com/unicorn-review/nba-wine-sommeliers">helped along by a couple of expert sommeliers</a>.</p>
<p dir="ltr">🍷 If you like Compass Box blended scotch, there&rsquo;s a whole world of <a href="https://www.unicornauctions.com/unicorn-review/what-to-drink-next-compass-box-whisky">blended American whiskeys to try now</a>.</p>
<h3 dir="ltr">New Bottle Releases</h3>
<p dir="ltr"><strong>Elijah Craig 21-Year-Old Single Barrel Bourbon (SRP $300)</strong></p>
<p dir="ltr"><a href="https://www.unicornauctions.com/search?term=elijah+craig&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Elijah Craig</a> has expanded its Single Barrel lineup over the past few months. First it introduced a new 15-year-old, then relaunched the 18-year. And just this past week, Heaven Hill announced that the 21-year-old was back in production for the first time in about a decade, bottled at 94 proof. This is an oaky, rich, deep bourbon that fans of this Kentucky bourbon brand will love.</p>
<p dir="ltr"><strong>Starlight 2026 10-Year Reserve Bourbon (SRP $250)</strong></p>
<p dir="ltr">Indiana distillery <a href="https://www.unicornauctions.com/search?term=starlight&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Starlight</a> just released a new batch of its 10-year-old bourbon. This is a blend of ten barrels of two whiskeys, one made from three grains and one from four. The bourbon was partially aged in Starlight&rsquo;s Warehouse #2, which it says is the warmest onsite and augments the interaction between wood and whiskey. Look for notes of toffee, stone fruit, and seasoned oak in this 114.2-proof bourbon.</p>
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
<p dir="ltr"><strong>Seelbach's Private Reserve Classic ($40)</strong></p>
<p dir="ltr">Online whiskey retailer <a href="https://www.unicornauctions.com/search?term=seelbach%27s&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Seelbach&rsquo;s</a> has been putting out whiskeys under its own label for years now, in addition to selling some fine bottles from a variety of other brands. Some of these are on the pricier side, and some of them are higher proof. But the latest release, Private Reserve Classic, is an attempt at a midrange bourbon in terms of cost, strength, and age that can be enjoyed neat or in a cocktail&mdash;and it&rsquo;s a success.</p>
<p><strong><img src="https://directus-11-4sui.onrender.com/assets/a4f4356e-e044-438e-a3aa-033979e2fdfe.jpg?width=1000&amp;height=563" alt="Sprclassic"><br></strong></p>
<p dir="ltr">The details of this bourbon are as follows: it was distilled at an unnamed distillery in Owensboro, Kentucky, which makes <a href="https://www.unicornauctions.com/search?term=Green+River&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Green River</a> a likely suspect (this is just speculation, of course). It was made from a mashbill of 70 percent corn, 21 percent rye, and nine percent malted barley (again, sounds like Green River), aged for seven years and eight months, and bottled at 99 proof. According to Seelbach&rsquo;s, the bourbon was inspired by the legally allowable entry proof being raised from 110 to 125 in 1962&mdash;they prefer the lower proof, and add water to the whiskey while still in the barrel to allow water and spirit to marry and slowly dilute. That&rsquo;s not a new method&mdash;some other distilleries use this practice as well, and Cognac producers have been doing it for a long time. And it was also a conscious attempt to bottle a lower proof bourbon that still delivers strong flavor.</p>
<p dir="ltr">And it does. This is a versatile and very sippable bourbon that also works very nicely in an Old Fashioned or Manhattan (that higher rye content helps here). And yes, Classic is very classic in its flavor profile, with notes of oak, maple, butterscotch, cinnamon, grape jelly, vanilla custard, and baked apple. 99 proof is a sweet spot in terms of strength, providing heat without much burn. Overall, Seelbach&rsquo;s latest is a bottle that should be a staple on your home bar.</p>

The Week in Wine and Whiskey: June 12

<p dir="ltr">NBA players operate on a different plane&mdash;sometimes literally, drinking trophy bottles on private flights&mdash;and their wine habits during the season reflect that altitude. While most people debate whether a bottle is &ldquo;special‑occasion worthy,&rdquo; some players finish a game and immediately try to source Domaine de la Roman&eacute;e‑Conti, the famously scarce Burgundy estate whose wines routinely sell for five figures.</p>
<p dir="ltr">Thatcher Baker‑Briggs, certified sommelier and founder of Thatcher&rsquo;s Wine, has had to handle many requests like that, at times having to hunt down a $7,000 bottle on a late New York night to be, as he put it, &ldquo;DoorDashed to your house very quickly.&rdquo; It&rsquo;s a glimpse into a wine culture that has moved far beyond nightclub Champagne and status bottles. Today&rsquo;s players who are into wine drink with aplomb, and have educated opinions on things like limestone and fermentation vessels.</p>
<p dir="ltr">Some players still begin with the expensive, highly recognizable labels that sellers tend to push on wealthy buyers&mdash;wines like Screaming Eagle, P&eacute;trus, or the occasional trophy Burgundy. Carlton McCoy, master sommelier and CEO of Lawrence Wine Estates, said athletes are often treated as &ldquo;whales,&rdquo; and steered toward the priciest bottles first.</p>
<p dir="ltr">But for the players who get serious, the arc doesn&rsquo;t stop there. As their interest deepens, they start traveling to places like Burgundy and Napa, meeting winemakers and asking questions. &ldquo;It&rsquo;s not just a status symbol,&rdquo; McCoy said. &ldquo;They&rsquo;re culturally curious.&rdquo;</p>
<p dir="ltr">That subset of players has helped shift the league&rsquo;s palate. The old model&mdash;big Napa Cabernets and flashy Champagne&mdash;has given way to wines with nuance, structure, and a sense of place among those who choose to go deeper.</p>
<h3 dir="ltr">Burgundy: The Rite of Passage</h3>
<p dir="ltr">For NBA players who move past the initial luxury‑label phase, Burgundy is often the first region that pulls them into deeper waters. It&rsquo;s where they start paying attention to producers, vintages, and style, rather than just focusing on price. &ldquo;Once you get in it, there&rsquo;s really nothing better,&rdquo; said Baker‑Briggs.</p>
<p dir="ltr">It&rsquo;s also where the late‑night texts begin. <strong>Draymond Green</strong> recently tried a white Burgundy from <a href="https://www.thatcherswine.com/pages/domaine-vincent-dancer?srsltid=AfmBOoqR_kMa2EHBCwf_E9dI4kymNHgP9dCnLoCeVu6ByFrRXjbfIM0Z&amp;_su_rec=_3ks7aoN0zTpvMeOAMp37Vf5f9EH35flutIYwADIEVWf1N0HkQtxfjFPCLLP8Ef8dGaCU1-HqGCyG1uUdjpcAqoSH6nOV4bHVy-Iwb8eFDxYIEiaBfseAIPK2r-ROq4xZCmNyoOLf6ZX1wTJvPwSNidCkdTukkzyD3kjHjhTvcxdkalGwlPO6dHo_dgnOU1mzBNO6haNBt6de1cAn38B8SVuQd-f7RD1zLvG_VgZLSHVpkCV1PnXk7htwRVnuABimsUWhGV2gvNA2iI5dTJFe6NRd1kIjWM1n8JjsHyfCWMCbdQO4uRXn4X-&amp;_su_rec_id=adc59108-52b9-4210-848c-51a22045ab57-1781074579">Domaine Vincent Dancer</a>, now made largely by Vincent&rsquo;s son Th&eacute;o, a young winemaker whose bottles have become increasingly sought after, and immediately messaged Baker‑Briggs. &ldquo;Dude, I just had this wine, I need you to find me all of it,&rdquo; he told Baker-Briggs.</p>
<p dir="ltr">But Burgundy isn&rsquo;t the final destination. It&rsquo;s the moment players realize wine is more than a flex&mdash;and then they keep going. McCoy sees it constantly. &ldquo;They&rsquo;ve gotten a little over Burgundy now,&rdquo; he said. &ldquo;They went so hard and learned so much.&rdquo;</p>
<h3 dir="ltr">Geeky Champagne: The New Flex</h3>
<p dir="ltr">The Champagne players drink today has nothing to do with the nightclub bottles of the early 2000s. Instead, they&rsquo;re chasing grower Champagne&mdash;small‑production, vineyard‑specific wines made by the people who farm the grapes.</p>
<p dir="ltr">Selosse, Ulysse Collin, and J&eacute;r&ocirc;me Pr&eacute;vost are the names circulating in group chats and on team planes. &ldquo;None of them drink Cristal,&rdquo; noted McCoy.&nbsp;</p>
<p dir="ltr">And they don't necessarily drink it in flutes, something that Baker‑Briggs has <a href="https://www.foodandwine.com/best-glass-for-champagne-11991718">strong feelings about </a>(&ldquo;Champagne flutes and coupes should really just never exist anywhere. You ruin everything about the wine, and you miss the aromatics.&rdquo;). Instead, they use white wine glasses, where the aromatics actually show. Champagne, in this world, is treated like the serious wine it is.</p>
<h3 dir="ltr">Old‑School Napa &amp; Niche Barolo</h3>
<p dir="ltr">After Burgundy and Champagne, NBA players don&rsquo;t go bigger&mdash;they go older and cooler.</p>
<p dir="ltr">Library Napa is a major obsession: Heitz, Stony Hill, Mayacamas, Burgess. These estates are known for balance and structure, not the high‑alcohol style of the Parker era, a stretch from the 1990s through the early 2010s when critic Robert Parker&rsquo;s influence drove wineries&mdash;especially in Napa&mdash;to make riper, higher‑alcohol, more heavily oaked wines that matched his palate and earned high scores.</p>
<p dir="ltr">Instead, players want the vintages with history. &ldquo;They want &lsquo;70s, &lsquo;80s, &lsquo;90s, nothing younger,&rdquo; said McCoy. What appeals to players now is that these older Napa wines are ready to drink, because most aren&rsquo;t looking to cellar bottles for decades. They want wines they can open and enjoy right away.</p>
<p dir="ltr">Then there&rsquo;s Barolo; not the famous names, but the geeky ones. &ldquo;They want the cool niche Barolo producers,&rdquo; McCoy explained. The appeal is that these wines deliver Burgundian elegance and aromatic complexity without Burgundy&rsquo;s $5,000 price tags, and players have started to treat the region as the next frontier.</p>
<h3 dir="ltr">How They Actually Drink: Urgency, Access, and Volume</h3>
<p dir="ltr">The most distinctive part of NBA wine culture isn&rsquo;t what players drink&mdash;it&rsquo;s how they drink it.</p>
<p dir="ltr">They drink immediately. They drink socially. They drink in quantities that would flatten most civilians. McCoy has learned not to try to match their pace. &ldquo;These are large human beings&hellip; they can consume an enormous amount,&rdquo; he said.</p>
<p dir="ltr">Baker‑Briggs tailors his allocations to the way players actually drink. He sends only a few bottles at a time and keeps the rest in storage, knowing that if everything shows up at once, it&rsquo;ll get opened. For him, it&rsquo;s a way to help players enjoy bottles in the moment without losing sight of the long game. This is not a collector culture in the traditional sense. This is a &ldquo;let&rsquo;s open a case of Selosse at dinner&rdquo; culture.</p>
<h3 dir="ltr">Who Drives Trends</h3>
<p dir="ltr"><strong>LeBron James, Carmelo Anthony, and Chris Paul</strong> were early adopters, and their influence still shapes the league&rsquo;s palate. Anthony, in particular, has surprisingly classical taste&mdash;&ldquo;almost like an old British guy,&rdquo; McCoy said, describing his love of old Claret and Napa. Paul helped drive the early wave of interest simply by being one of the first players to take wine seriously, and James&rsquo; curiosity has made him one of the most diverse drinkers in the league&mdash;someone who&rsquo;ll try anything, even bottles that contradict his usual preferences. &ldquo;He has the energy of an entrepreneur,&rdquo; McCoy said. &ldquo;He&rsquo;s open to everything.&rdquo;&nbsp;&nbsp;</p>
<p dir="ltr">But trendsetting can be simpler than that. Sometimes it&rsquo;s just the player who brings the best bottle onto the team plane, Baker-Briggs said.&nbsp;</p>
<h3 dir="ltr">The Finals Effect</h3>
<p dir="ltr">Players currently still in the Finals aren&rsquo;t drinking. But the moment the season ends, the requests start up again. Baker‑Briggs knows what&rsquo;s coming&mdash;the celebratory orders, the &ldquo;we need a case of this&rdquo; texts, the scramble to find bottles that rarely appear on the market.</p>
<p dir="ltr">The bottles that NBA players want now say more about taste than status. The league&rsquo;s palate has matured. The flex has changed shape.</p>
<p dir="ltr">And in a world where great bottles often disappear into storage, waiting for the right market moment or the next auction cycle, players bring a different energy entirely. They&rsquo;re not treating wine like a financial instrument or a long‑term asset class. &ldquo;These guys are actually helping with consumption,&rdquo; McCoy said. They&rsquo;re treating wine like something meant to be opened, shared, and enjoyed. Simply put, according to McCoy, &ldquo;They buy the wines and they drink them.&rdquo;</p>

Some of the NBA's Biggest Names Have Gone Deep Into Wine—With Help From Expert Sommeliers

<p dir="ltr">What&rsquo;s happening in wine and whiskey this week:</p>
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
<p dir="ltr">🥃 We picked some of the <a href="https://www.unicornauctions.com/unicorn-review/best-fathers-day-whiskeys">best bottles of whiskey to give to your dad</a> this Father&rsquo;s Day, all of which have a strong father-son family legacy behind them.</p>
<p dir="ltr">🍷 Vicki Denig <a href="https://www.unicornauctions.com/unicorn-review/hidden-gems-wine-list-coqodaq">spoke to COQODAQ wine director Ian Smedley</a> about his career trajectory and how he keeps the Champagne list relevant at this NYC fried chicken and bubbles hotspot.</p>
<h3 dir="ltr">New Bottle Releases</h3>
<p dir="ltr"><strong>Russell&rsquo;s Reserve 13 (SRP $200)</strong></p>
<p dir="ltr"><a href="https://www.unicornauctions.com/search?term=russells+reserve&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Russell&rsquo;s Reserve</a>&nbsp;released the latest batch of its always popular 13-year-old bourbon, and this one clocks in at a high 121.1 proof. This also coincides with master distiller Eddie Russell&rsquo;s 45th anniversary at <a href="https://www.unicornauctions.com/search?term=Wild+Turkey&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Wild Turkey</a>, and to celebrate the distillery is also releasing a documentary about him called&nbsp;<em>His Own Way: The Story of Eddie Russell</em>. You can see the film starting June 23 at select Alamo Drafthouse locations.</p>
<p dir="ltr"><strong>New Riff 10 Year Bourbon and Rye (SRP $90)</strong></p>
<p dir="ltr">Kentucky distillery <a href="https://www.unicornauctions.com/search?term=New+Riff&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">New Riff </a>continues to impress with its bottled-in-bond whiskeys and fantastic American single malt. They also have some older barrels aging in the warehouses, as evidenced by the release of these new 10-year-old whiskeys. The bourbon was bottled at 116.9 proof and made from a mashbill of 65% corn, 30% rye and 5% malted barley; the rye was bottled at 118.8 proof and made from a mashbill of 95% rye and 5% malted rye. Both are available now to New Riff Whiskey Club members.</p>
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
<p dir="ltr"><strong>Penelope Bourbon&rsquo;s Cooper Series: Riviera ($80)</strong></p>
<p dir="ltr">Every now and then, <a href="https://www.unicornauctions.com/search?term=Penelope+Bourbon&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Penelope Bourbon</a> comes along and releases something pretty special. The brand, which was founded in 2018, was acquired by MGP in 2023, the same distillery that it sources its whiskey from. Penelope puts out a lot of new releases, and some of them are really good, while others sometimes feel a little bit redundant. But when the whiskey hits the right notes, it sings&mdash;and that is the case with Riviera, the new edition in the Cooper Series which is focused on different cask finishes.</p>
<p><strong>&nbsp;<img src="https://directus-11-4sui.onrender.com/assets/c0068a9d-bf2b-4d4c-9756-8912f36d01a4.jpg?width=1200&amp;height=675" alt="Penelope Bourbon"></strong></p>
<p dir="ltr">Past releases in the Cooper Series include Rio, which was aged in the very divisive Brazilian amburana wood, and Havana, which was finished in maple syrup and rum barrels. Both of these drove their flavor points home very clearly, but that is not necessarily the case with Riviera, and I mean that in a very good way. This whiskey is similar to Rose Cask Finish, another Cooper Series release, which was finished in&mdash;you guessed it&mdash;rose wine casks. That expression was a bourbon, but Riviera is a blend of non-age statement bourbon (made from a mashbill of 74% corn, 16% wheat, 7% rye, 3% malted barley) and eight-year-old light whiskey. After initial maturation, it was finished in rose wine barrels from Spain and bottled at 94 proof.<strong>&nbsp;</strong></p>
<p dir="ltr">The result is a really light and flavorful whiskey, with the rich, juicy fruit notes that you might expect from this type of secondary maturation. I&rsquo;m not sure what the percentages of each component in the blend are, but the bourbon&rsquo;s vanilla and oak character are certainly present, along with notes of apricot, citrus, butterscotch, caramel, and red berries. There is a sweetness to this whiskey, but it&rsquo;s soft and not overpowering. Overall, this is a very well executed finish that stands out from the rest of the series, and is further proof that the Penelope team has really mastered the art of the secondary maturation&mdash;but please, no more amburana!</p>

The Week in Wine and Whiskey: June 5

<p dir="ltr">Like many in the industry, Ian Smedley first got into wine while studying abroad in Italy. Growing up in Maine, Smedley&rsquo;s alcohol exposure leaned craft beer over vino&mdash;that is, until his host family opened his eyes to something different. During evenings in Tuscany, they would open a bottle of homemade wine with dinner each evening. &ldquo;I remember really liking it&mdash;not just because I was a college kid looking to drink, but for its texture and flavors,&rdquo; he recalled.</p>
<p dir="ltr">Smedley returned from Italy to Bard College with a new outlook on wine. He upped his bottle budget from single-digits to the $20 mark, which presented a whole new world of opportunities and flavors. Curious to learn more, he took a summer job at a local winery selling bottles at the farmers&rsquo; market. By the end of the season, he knew he wanted to make wine a career, though he wasn&rsquo;t sure how. &ldquo;I found out about this thing called a sommelier, which potentially meant wine as a career path,&rdquo; he said. Things changed when he was hired as a busboy at Boulud Sud, the place that would ultimately change Smedley&rsquo;s career trajectory.</p>
<p dir="ltr">During his first shifts in 2013, he found himself under the oversight of Michael Madrigale, the restaurant&rsquo;s personality-driven wine director. To this day, Smedley credits Madrigale with creating the gateway for him to learn about wine. &ldquo;It was his belief in me as a person that really opened the door for me,&rdquo; he said. In 2016, Smedley briefly left Boulud Sud for a full-time retail gig at Chambers Street Wines, though when a wine director position opened back up within Boulud&rsquo;s Dinex group, Smedley was the first that the team called.&nbsp;</p>
<p dir="ltr">He remained on the floor of Dinex restaurants through 2022, including reopening Bar Boulud as its wine director post-COVID. In May of 2023, Smedley was presented with a unique opportunity to oversee the program at COQODAQ, New York&rsquo;s fried chicken-centric restaurant with the nation&rsquo;s largest Champagne program. &ldquo;We know the concept of fried chicken and Champagne to work, both texturally and with regards to acidity,&rdquo; he said. Alongside founding partner and beverage director Victoria James and director of beverage operations Mia Van de Water, Smedley and the team sought to take things to the next level.</p>
<p dir="ltr">&ldquo;At the foundations, we decided to offer the biggest Champagne list in America, but we also wanted to have the most options for people,&rdquo; said Smedley. &ldquo;We wanted to share the bluest of the blue chips alongside small, unknown growers and everything in between.&rdquo; That meant making sure to highlight the restaurant&rsquo;s value-forward &ldquo;100 sparkling wines under $100&rdquo; section. &ldquo;The idea is that you can have someone drinking an old, expensive, amazing cru bottle next to someone drinking something incredibly accessible that they&rsquo;ve never heard of.&rdquo; Clearly, this plan worked&mdash;approximately 80 percent of the restaurant&rsquo;s by-the-bottle sales have been Champagne.</p>
<p dir="ltr">Smedley is now the wine director for Gracious Hospitality Management, which includes overseeing the program at COTE Korean Steakhouse in Flatiron. However, he affirmed his commitment to shifting customers&rsquo; mentalities around Champagne consumption, particularly at the table. &ldquo;Chamapgne is an all-meal thing&mdash;we&rsquo;ve always said it, but we&rsquo;ve done it at COQODAQ,&rdquo; he said. At the end of the day, he believes it&rsquo;s about showing people that Champagne is wine, and not a separate category. &ldquo;Sure it has bubbles, but that&rsquo;s part of its heritage and existence. COQODAQ offers an exploration of the region, the terroir, and the people who make it. I love Champagne more than I ever did before.&rdquo;</p>
<h3 dir="ltr">2020 Adrien Dhondt &lsquo;Les Coullemets&rsquo; Le Mesnil-sur-Oger Grand Cru Extra Brut</h3>
<p dir="ltr">This might be one of my favorite wines in a very long time. It comes from superstar Adrien Dhondt's 'Le Projet' line, his exploration of single-site C&ocirc;te des Blancs terroirs from various Grand Cru villages. It is a linear, driven expression, with a pulsating minerality and dense complexity that will only continue to improve. I am always shaken awake upon tasting these wines; their energy bounds rapidly out of the glass, and their vinous depth unfolds over hours of being open. Currently available in its 2020 vintage, which keeps its chalky core underneath a little hedonistic fruit. Like any curious artist, Adrien is constantly shifting focus, and choosing different sites each vintage for Le Projet. I always keep my fingers crossed for another iteration of this lower slope site in Mesnil.</p>
<h3 dir="ltr">2019 Pierre Paillard Ludes Premier Cru Extra Brut</h3>
<p dir="ltr">The Paillard brothers' wines continue to get better and better. I was lucky to know them early in my career, as for a time they made a Cuv&eacute;e Daniel Boulud in my early Dinex days. They've really amped up their excellence, and are now painting various portraits of different Crus all over the Montagne de Reims (in addition to their continued focus on their Home Terroir of Bouzy). It's often hard for me to pick a favorite, as I believe they show deftness and malleability each vintage: adjusting to what they are given and letting the place speak for itself. That said, 2019 is so structured and stunning, and I really really love Meunier. Their 2019 Ludes 1er Cru is purity distilled down to a racy snap, with lengths to go. I am already very excited about it, and look forward to its life down the road.</p>
<h3 dir="ltr">NV Chavost &lsquo;Paradoxe&rsquo; Brut Nature</h3>
<p dir="ltr">We have worked with Chavost's wines since COQODAQ's opening and have always loved their generosity and open, pleasurable texture. Fabian makes wines to be enjoyed now, focusing on minimal intervention and careful, clean farming. Always without sulfites, always Brut Nature.&nbsp;For the first time, he blended together his reserve wines, aged in barrels and casks, and put out my favorite thing he's yet released. It retains the enjoyment, sunshine and quaffability of his wines, but with a little added savor and depth. We have this in a couple different format sizes, only adding to the party of it! Paradoxe is a great example of how Champagne at its core balances time and vintage across texture and evolution to create a little bit of magic.</p>
<h3 dir="ltr">2021 A. Lamblot &lsquo;Mouvance&rsquo; Brut Nature</h3>
<p dir="ltr">Bottled with slightly less grams of sugar than the norm, the delicate mousse of Lamblot's wines makes him one of my favorites, a texture I always want to return to. His focus on biodiversity and vineyard care (from vitiforestry to varied other energy-driven choices) only emphasize the artisan eye he uses to make a variety of different wines, many of which are single parcel representations. He also makes cuv&eacute;e blended across parcels, representing his varied old vines and the terroirs he fabricates into great wines of soul. Mouvance 2021 is one of those wines that somehow encapsulates both yin and yang: it has moments of softness but its fruit is loud; it plays across the palate brightly but its fruit is dark, with brood; it rolls around the palate with ease and softness even while its mineral structure remains hard, etched. There is joy in his art, and every time I taste his wines I immediately seek out more. I feel very lucky to have tasted so many on our COQODAQ Champagne journey.&nbsp;<strong id="docs-internal-guid-99bf6f2b-7fff-b6ee-ba91-f8d24430156a"></strong></p>

The Hidden Gems on My Wine List: COQODAQ’s Ian Smedley

<p dir="ltr">What&rsquo;s happening in wine and whiskey this week:</p>
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
<p dir="ltr">🥃 Susannah Skiver Barton <a href="https://www.unicornauctions.com/unicorn-review/bill-lumsden-ardbeg-glenmorangie">spoke to Bill Lumsden</a>, master distiller for Ardbeg and Glenmorangie, about his whisky philosophy, penchant for experimentation, and that one time an Ardbeg fan wanted to kill him.</p>
<h3 dir="ltr">New Bottle Releases</h3>
<p dir="ltr"><strong>Michter&rsquo;s 10 Year Single Barrel Kentucky Straight Rye (SRP $210)</strong></p>
<p dir="ltr"><a href="https://www.unicornauctions.com/search?term=michter%27s+10+year+rye&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Michter&rsquo;s 10 Year Rye</a> is back for 2026. This year&rsquo;s release, like past ones, is a single barrel expression that was bottled at 92.8 proof, and is made from an undisclosed mashbill that likely falls somewhere just above or at the 51 percent required rye grain. Look for flavors like baking spice, citrus, and some floral notes, with a sweetness and some tannic character from a decade in oak.</p>
<p dir="ltr"><strong>Very Olde St. Nick Immaculata (SRP $260)</strong></p>
<p dir="ltr">This is the second release of Preservation Distillery&rsquo;s <a href="https://www.unicornauctions.com/search?term=Very+Olde+St.+Nick+Immaculata&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Very Olde St. Nick Immaculata</a>, following the initial 2023 release. The 2026 edition is a blend of just three barrels bottled at 118.2 proof: 10-year-old and 19-year-old bourbon sourced from another distillery, and 8.5-year-old wheated bourbon distilled at Preservation. Look for notes of toasted almonds, espresso beans, cr&egrave;me br&ucirc;l&eacute;e, dried apricot, fresh blueberries, tobacco, and some black pepper spice on the palate.</p>
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
<p dir="ltr"><strong>Barrell Bourbon Batch 38 (SRP $85)</strong></p>
<p dir="ltr">Over the years, Louisville blending house <a href="https://www.unicornauctions.com/search?term=Barrell+Craft+Spirits&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Barrell Craft Spirits</a> has become one of the best in the business, sourcing barrels of whiskey from distilleries around the country, blending them, and sometimes giving them unique and innovative cask finishes. Batch 38 of the core expression, Barrell Bourbon, was just released, combining whiskey from four different states into another cask-strength blend of straight bourbons that proves why BCS is a name that you should be familiar with.</p>
<p><strong><img src="https://directus-11-4sui.onrender.com/assets/ef79dd65-766a-421d-8663-4dd2e7cf334e.jpg?width=1200&amp;height=675" alt="Batch 38"><br></strong></p>
<p dir="ltr">The specs of Batch 38 are as follows: it&rsquo;s a blend of straight bourbons distilled in Kentucky (12-year), Tennessee (12 and 15-year), Indiana (9 and 10-year), and Maryland (8-year). It has a derived mashbill (meaning the mashbill derived from all the bourbons in the blend) of 79% corn, 17% rye, and 4% malted barley, and the whiskey was bottled at cask strength of 116.96 proof (58.48% ABV). The sources of the whiskeys are not revealed, but you might be able to pick some likely suspects based on the source states and ages of each component&hellip; or perhaps not. For example, the Maryland component seems like it could be from Baltimore&rsquo;s <a href="https://www.unicornauctions.com/search?term=sagamore+spirit&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">Sagamore Spirit,</a> but that is just speculation.</p>
<p dir="ltr">The result is another high-quality bourbon from BCS that is full of classic flavors and sips pretty easily at less than 117 proof. Dark, tannic oak notes are present as you sip, which should not be a surprise given the ages of the whiskeys in the blend. This is a pleasant experience, however, and not overpowering, allowing flavors like vanilla, maple, caramel, honey, dark plum to shine, along with black pepper, cinnamon, and nutmeg notes.</p>
<p dir="ltr">How do you rate which batch of Barrell Bourbon is the best? The only way to do that is to try them all side by side, an achievable but pretty overwhelming task to undertake. The other option is to not really worry about which one reigns supreme, and just enjoy each batch on its own merits. That&rsquo;s what I would advise here, because Batch 38 is a solid one&mdash;and it comes in a special bottle with a red, white, and blue label to celebrate America&rsquo;s 250th anniversary, if you&rsquo;re feeling a little patriotic as the 4th of July approaches.</p>

The Week in Wine and Whiskey: May 29

<p dir="ltr">What&rsquo;s happening in wine and whiskey this week:</p>
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
<p dir="ltr">🥃 Gina Pace spoke to Wild Turkey&rsquo;s Bruce Russell about the new Austin Nichols Archive Collection Gold Foil Edition, a tribute to the highly collectible Cheesy Gold Foil whiskeys of the 1980s and 1990s.</p>
<h3 dir="ltr">New Bottle Releases</h3>
<p dir="ltr"><strong>Penelope Architects of Golf (SRP $60)</strong></p>
<p dir="ltr">This is the latest release from <a href="https://www.unicornauctions.com/search?term=penelope+bourbon&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Penelope Bourbon</a>, a brand that started out in 2018 by sourcing its whiskey from MGP and is now owned by the distillery. The Architects of Golf collection starts out with three different bottles, each at 94 proof but finished with a unique combination of wooden staves. Golf Hole 1 is said to have notes of dark chocolate, sweet oak, and roasted nuts; Golf Hole 2 is said to have notes of dark chocolate, butterscotch, and vanilla; and Golf Hole 3 is said to have notes of chocolate mousse, vanilla, and oak.&nbsp;</p>
<p dir="ltr"><strong>Chicken Cock Kentucky Straight Rye Whiskey Blended With Laird's Apple Brandy (SRP $65)</strong></p>
<p dir="ltr"><a href="https://www.unicornauctions.com/search?term=Chicken+Cock&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Chicken Cock</a>, a brand that we&rsquo;ve covered before, has an interesting new expression that is worth mentioning. As you can tell by the name, this whiskey, which is being released to celebrate America&rsquo;s 250th anniversary, is a blend of 70% Chicken Cock Kentucky Straight Rye Whiskey and 30% Laird&rsquo;s Apple Brandy, both of which were aged for a minimum of four years. As you&rsquo;d expect, the rye whiskey definitely dominates the palate, but the apple brandy shines through as well making this an interesting blend of spirits to try in your favorite cocktail.</p>
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
<p dir="ltr"><strong>Buffalo Trace Single Oak Project Rye Bourbon (SRP $75)</strong></p>
<p dir="ltr">Earlier this year, <a href="https://www.unicornauctions.com/search?term=Buffalo+Trace&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Buffalo Trace</a> launched two new whiskeys that kind of flew under the radar, at least compared to the distillery&rsquo;s major tentpole annual releases like <a href="https://www.unicornauctions.com/search?term=Pappy+Van+Winkle&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Pappy Van Winkle</a>, the <a href="https://www.unicornauctions.com/search?term=Antique+Collection&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Antique Collection</a>, and ultra-aged <a href="https://www.unicornauctions.com/search?term=Eagle+Rare&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Eagle Rare</a> bourbons. The pair consisted of <a href="https://www.unicornauctions.com/search?term=Low+Entry+Proof+Wheated+Bourbon&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Low Entry Proof Wheated Bourbon</a>, part of its Experimental Collection, and <a href="https://www.unicornauctions.com/search?term=buffalo+trace+%27single+oak%27+rye+bourbon+%28barrel+80%2C+375+ml%29&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Single Oak Rye Bourbon</a>. This week we are going to take a closer look at the latter, and dive into what makes this outstanding bourbon tick.</p>
<p><strong><img src="https://directus-11-4sui.onrender.com/assets/ece49d5a-72c3-4d53-a3eb-69c3cc04e6bc.jpg?width=1200&amp;height=675" alt="Single Oak"><br></strong></p>
<p dir="ltr">Buffalo Trace launched its Single Oak Project back in 1999, which involved picking 96 oak trees from the Missouri Ozarks and cutting them into 192 individual barrels. To study the effects of maturation on the whiskey, the following steps were varied: mashbill (either wheat or rye bourbon), length of time the staves were seasoned, wood grain size, barrel char level, what part of the tree the staves were cut from, and warehouse type (wooden or concrete floor). In 2011, <a href="https://www.unicornauctions.com/search?term=buffalo+trace+%27single+oak%27+rye+bourbon+%28barrel+80%2C+375+ml%29&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Barrel #80</a> was selected by consumers as being a standout from the bunch, and this new permanent release is a recreation of that whiskey in terms of mashbill and maturation conditions.</p>
<p dir="ltr">Specifically, this is Buffalo Trace&rsquo;s rye bourbon (the distillery does not reveal exact mashbills). It was entered at 125 proof into barrels made from staves cut from the bottom half of a tree that were seasoned for 12 months and then charred to level four. This bourbon was aged in one of the distillery&rsquo;s concrete-floored warehouses for a full eight years and the whiskey was bottled at 90 proof. Of course, this is not going to be the same as that initial Single Oak release from 15 years ago, but if you&rsquo;re going to attempt to recreate a past whiskey, this seems to be as close as you can get.</p>
<p dir="ltr">And it&rsquo;s a really tasty bourbon. At 90 proof, there&rsquo;s just a bit of heat on the palate, but nothing that overwhelms the notes of vanilla, caramel, black pepper, oak, maple, cherry, orange, and butterscotch. This bottle might be a bit hard to find&mdash;it&rsquo;s available in 375-ml size at the distillery and select retailers in limited quantities&mdash;but check the <a href="https://www.unicornauctions.com/search?term=single+oak+buffalo+trace&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">website</a> to see if any are available at auction&mdash;if you&rsquo;re a fan of Buffalo Trace&rsquo;s more experimental side, this is one worth checking out.</p>

The Week in Wine and Whiskey: May 22

<p dir="ltr">What&rsquo;s happening in wine and whiskey this week:</p>
<h3 dir="ltr">This Week&rsquo;s Unicorn Review Stories</h3>
<p dir="ltr">🥃 Susannah Skiver Barton <a href="https://www.unicornauctions.com/search?term=Little+Book&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc">recommends some bottles to check out</a> if you&rsquo;re a fan of Jack Daniel&rsquo;s Single Barrel Select.</p>
<p dir="ltr">🍷 Gina Pace talked to comedian Eric Wareheim and winemaker Joel Burt about their Las Jaras Wines brand, and how they shaped its identity over the years.</p>
<h3 dir="ltr">New Bottle Releases</h3>
<p dir="ltr"><strong>Stitzel Reserve 31 Year Bourbon ($3,000)</strong></p>
<p dir="ltr">This is the second release in the <a href="https://www.unicornauctions.com/search?term=Stitzel-weller&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Stitzel Reserve</a> collection, following last year&rsquo;s 24-year-old bourbon. Stitzel Reserve 31 Year is, as you can tell by the name, a 31-year-old whiskey. That&rsquo;s really, really old for bourbon, but according to Diageo&rsquo;s director of American whiskey liquid development and capabilities, Nicole Austin, the 13 barrels she selected for this release were outstanding. This bourbon, which was bottled at a staggering 163.2 proof, was not actually distilled at Stitzel-Weller, but it was aged there. The 176 bottles are available to purchase onsite, with a limit of one per customer.</p>
<p dir="ltr"><strong>Green River Honey Finished Bourbon Whiskey ($25)</strong></p>
<p dir="ltr"><a href="https://www.unicornauctions.com/search?term=Green+River&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Green River </a>may have paused most of its production recently, but the distillery, which is now part of Lofted Spirits with <a href="https://www.unicornauctions.com/search?term=Bardstown+Bourbon+Company&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Bardstown Bourbon Company</a>, just released this interesting new expression. This is a four-year-old straight bourbon that was finished with honey, which was added directly into the barrel, and bottled at 92 proof. That means it&rsquo;s technically no longer a straight bourbon, or even a bourbon, but a whiskey specialty product. Whatever the case, this is a uniquely honey-flavored bourbon that should work well in a variety of cocktails.</p>
<h3 dir="ltr">Unicorn Whiskey Pick of the Week</h3>
<p dir="ltr"><strong>Smokehead 15-Year-Old ($70)</strong></p>
<p dir="ltr">If you&rsquo;re a fan of smoky scotch whisky, you&rsquo;re familiar with all the big names that are located on the island of Islay&mdash;<a href="https://www.unicornauctions.com/search?term=Laphroaig&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Laphroaig</a>, <a href="https://www.unicornauctions.com/search?term=Ardbeg&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Ardbeg</a>, <a href="https://www.unicornauctions.com/search?term=Lagavulin&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Lagavulin</a>, Caol Ila, and <a href="https://www.unicornauctions.com/search?term=Bowmore&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Bowmore</a>, to name a few. Each has its own distinct style, and each produces whisky to its preferred level of smokiness&mdash;some are verifiable smoke bombs, others are more subtle. One peated scotch that prefers to keep its source a secret is Smokehead, a brand owned by Ian Macleod Distillers, which also owns the <a href="https://www.unicornauctions.com/search?term=Glengoyne&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Glengoyne</a>, <a href="https://www.unicornauctions.com/search?term=Tamdhu&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Tamdhu</a>, and Rosebank distilleries. Smokehead recently released a 15-year-old expression, which turns out to be an affordably priced peated whisky that is worth trying.</p>
<p dir="ltr"><img src="https://directus-11-4sui.onrender.com/assets/65544fdb-71bc-430f-91ce-c2a87153a380.jpg?width=1200&amp;height=675" alt="Smokehead 15"></p>
<p dir="ltr">Of course, secrets are meant to be sleuthed, especially when it comes to whisky. With the caveat that nothing I&rsquo;m about to write is confirmed, if you search online there are three likely suspects that come up as being the source of Smokehead&rsquo;s whisky: Ardbeg, Caol Ila, and <a href="https://www.unicornauctions.com/search?term=Bunnahabhain&amp;state=LIVE%26UPCOMING&amp;sortBy=number_asc" target="_blank" rel="noopener">Bunnahabhain</a>. Again, to be clear, none of these are confirmed, so this is just conjecture. But the fact that the distillery is not disclosed, and given that there are only 10 working distilleries on Islay, whisky fans can&rsquo;t help but speculate.</p>
<p dir="ltr">Anyway, on to the bottle at hand. The new 15-year is the oldest expression to date to be released here in the U.S. from this brand that has been around since 2006. Other expressions include the NAS Original and various cask-finished releases, like Sherry Cask Blast and Tequila Cask Terminado. What you can expect here is, of course, a very smoky whisky, with layers of peat that span the range from seaweed to iodine to smoldering campfire. In between there are notes of vanilla, oak, citrus, black pepper, and ripe berries, but if you&rsquo;re drinking Smokehead you&rsquo;re here for the smoke&mdash;and it delivers. This is not the most complex smoky scotch you&rsquo;re ever going to drink, but at about $70 it certainly packs a punch (it&rsquo;s bottled at 86 proof), and at 15 years old it&rsquo;s in that nice mid-range of maturation.</p>
<p dir="ltr">Of course, you&rsquo;re also going to have to get past the packaging. The skull on the label feels like a second rate Punisher logo, and overall the design and even names of these whiskies just feels a bit aggro, a little bro-y, a tad middle school Halloween. Still, it&rsquo;s about what&rsquo;s inside the bottle, not the bottle itself, and if you&rsquo;re a fan of peated single malts this is a whisky worth trying.</p>

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