Perfect Passover wines for 2024, Revealed by Kosher Wine Expert for Passover 2024
Passover starts Monday April 22 at sundown and ends April 30th. But today’s conversation is about the flavors of Seder dinner.
Jay Buchsbaum
Royal Wine and Kosher.com’s Jay Buchsbaum visits to talk about flavor, tradition, tastes for every family member and what’s exciting in the wine world for 2024.
This conversation has been edited for length and clarity. For the full, unedited conversation, visit our FlavRReport YouTube channel.
Joe Winger: Jay, welcome back. I appreciate that you’re returning. Last time was great and we learned alot.
Jay Buchsbaum: Thank you for having me. Wow. This is great. So getting invited back for a second date, that’s really cool.
Joe Winger: Passover is just around the corner and we want to talk about different over wines to enjoy during the celebration and some great wine pairings.
I wanted to start off with what might be one of the popular new bottles – Carmel Black Cabernet Sauvignon.
Jay Buchsbaum: It’s very hot and the reason it’s very hot is because people want something that’s rich and flavorful, especially the American palate, what we call the New World style.
Opulence, fruit forward, but they don’t want to spend a fortune like you’d have to from some fancy vineyard in Napa or from Judean Hills. When it comes to Israel or the Golan Heights, and this is one of those wines where they’ve put together this at the beginning of opulence, lots of fruit forwardness, 14 months in oak and about $25.
So it’s really one of those really wonderful wines. What I noticed, and they say they forgot to do it, but I noticed that it does not have an appellation specific, except for Israel. The reason I believe the winemaker did that – I don’t know for sure – he talks about it on the back [of the bottle] that they brought the grapes from some of the finest vineyards. He chose small amounts [of grapes] from the best vineyards from different places and put them all together, carefully crafting it so that it’s big and rich and flavorful and still under $30 bucks.
Joe Winger: That sounds amazing. What are some good food pairings that you’d recommend with it?
Jay Buchsbaum: A roast would be great. On the first and second night of Passover, we don’t officially roast anything because we don’t want people to think that it was a sacrificial lamb that was done in Egypt because we don’t have it today yet.
Until the reestablishment of the temple on the Temple Mount at some future time.
So people cook a roast in the oven, it’s not barbecued. That’s what they’re talking about from a historical, spiritual sense – but a delicious roast, maybe chicken marsala, where you have mushrooms and caramelized onions, you have a really rich flavor to go with that.
A lot of the Sephardic foods are like that too. We talked about traditional foods. Traditional foods from where? Sometimes it’s Eastern Europe, sometimes it’s Middle Eastern, and sometimes it’s Sephardic.
Lots of seders have a mix of all [cuisines] because you have melded families.
Joe Winger: Royal Wine currently has a wide roster of wine suggestions for Passover Something for every adult at the table, from Grandpa to 25 year old Grand-daughter and her boyfriend.
Jay Buchsbaum: That’s a great point. I’m going to give you the last one first only because I thought this was so much fun when I thought about it and I actually might do it.
Let’s say the boyfriend is coming over. He wants to bring you something and he doesn’t know what to get you because, he’s not that observant..
So I thought, why don’t you end the meal with something Sparkling. The Momentous Rosé. That might be fun. You go out with a pop, so to speak. There’s Vera Wang’s Prosecco Rose that’s also wonderful. Both around $20.
But if you want to go really high end, why not go with the Rothschild Brut Rosé from Champagne, which is magnificent. It’s 100% Pinot Noir, and about $100 a bottle.
So you have great diversity and accessible and quite delicious sparkling wines.
Grandpa, or if you have a real fine wine guy. You have beautiful wines from the Rothschild vineyards, the Haute Medoc. which is in the upper $30s, and then you even have Grand Cru’s LesCombes, Grand Cru Margaux as an example, and some amazing wines from the Herzog Winery in California like the Alexander Valley Herzog Reserve, or the Napa Valley Herzog Reserve.
We have a beautiful Lake County Reserve Cabernet from California. Big, opulent, delicious, mouth filling.
I start my Seder usually with a rosé. The reason for that is because you’re starting your Seder, having eaten nothing pretty much since the morning. So you’re on an empty stomach and the tradition is to finish at least the first glass. So I try to start with a rosé. It’s a little lighter, a little lower in alcohol, a little lighter in texture and, and I like to start with an Israeli wine first.
Joe Winger: Iis there a hidden gem as far as just high quality with amazing value?
Jay Buchsbaum: There’s a really wonderful wine from New Zealand.
It’s a white wine, not a red wine. It’s made by the Rothschild family, but it’s made in New Zealand, called Rimapere Sauvignon Blanc. Less than $30 for sure. Fresh, sweet lemons, but with enough acidity and structure, almost like a palette cleanser.
Joe Winger: Anything that you’re looking forward to in the next few months that wine lovers should be getting excited for?
Jay Buchsbaum: We were missing rosés from Israel for a whole year because of the sabbatical year. We skipped that vintage of roses, and so they’re back for the first time in 24 months for this Passover.
I love some of the new Italian wines. One of them to take a look at is Cantina Giuliano. it’s a boutique winery. They make 3,000 – 4,000 cases maximum. It’s run by a young couple and I just had them over at my house for Sabbath Shabbat. His wines blew people away.
I think the most exciting thing is our new winemaker and what our new winemakers is doing with our grapes. His selection and his final product over at the Herzog Wine Cellars. And that could be
Our new winemaker, his name is David Galzignato. He’s with us about three years and he has a background that is with some of the finest and smallest, medium sized boutiques.
He was going to be moving to France, going to go for his MW [masters of wine] and they asked him if he’d come and consider working with us and he did. He has been making literally blow your brains out wonderful wines so our Napa Cabernet, our Alexander Valley Cabernet are just up and down the line, the wines, especially the reds are just rich and opulent.
He got Joseph Herzog to buy a visual sorter, they range in cost between a $100,000 – 1 million dollar machine.
What they do is when the grapes come in [during harvest] and there’s something called sorting tables.
Done by hand [vineyard workers literally sorting through the harvested grape bunches, looking for] damaged or a little beat up or whatever, and they only allow the perfect grapes to go through.
This visual sorter does this electronically by computer, so nothing is missed, zero. As a result, the grape quality is much higher
Famously said in The New Yorker Years ago, “There’s only three things that matter in good winemaking. Good grapes. Good grapes. Good grapes.”
So, the fruit that we get and the fruit that we end up making wine out of is literally the most important thing.
By using these kinds of methods, which are not inexpensive. But the quality is through the roof. We’re looking to make a 100 point wine one of these days and I think it might we might get close this year.
YOU MIGHT ALSO LIKE
Vegas Crowds Find New Flavor with Dancing Wines from Cynthia Russell, Lauren Russell
Vegas Crowds Searching for New Flavor Find it with Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage
American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage
- Matt Brodlie, Upgrade Productions
- Katie Irwin, WME Independent
- Matt Mueller, Screen International
- Peter Van Steemburg, XYZ Films
- Miranda Bailey, Cold Iron Pictures
- Karin Chien, dGenerate Films, Art & Action Productions
- Phil Goldfine, Producer
- Michele Kanan, Producer, Writer and Director
- Michael Musante, Cherokee Film
- Mary Aloe, Aloe Entertainment / Partners in Kind
- Josh Harris, Peachtree Media
- Jonathon Glucksman, Wondermind
- Robert Rippberger, SIE Society
- Jarnell Stokes, Stoked Bros. Media
- Olga Rodriguez-Aguirre, SAG-AFTRA
November 7
- Jill Goldsmith, Deadline
- Jon Gosier, Film Hedge
- George Hamilton, Protagonist Pictures
- Paula Paizes, Pressman Films
- Miguel Palos, AGC Studio
- Gregory Chambet, WTFILMS
- Emily Gotto, Shudder
- Tom Malloy, Glass House Distribution
- Bob Portal, AMP
- Priscilla Ross Smith, The Coven
- Ryan Broussard, Wrapbook
- Jeffery Greenstein, A Higher Standard
- Andi Isaacs, University of Nevada-Las Vegas, Formerly Summit Entertainment
- Simon Williams, Palisades Park Pictures
- Kyle Bowser, NAACP Hollywood Bureau
- Monica Kelly, CSA, Treadwell / Kelly Casting
- Jennifer K.M. Treadwell, CSA, Treadwell / Kelly Casting
- Clay Epstein, Film Mode Entertainment
- Tiffany Boyle, Ramo Law PC
- Mimi Steinbauer, Radiant Films International
- Brian O’Shea, The Exchange
- Cassian Elwes, Elevated
- Lee Jessup, leejessup.com
- Lorelle Lynch, AGC Studios
- Chris McGurk, Cineverse
- Lauren McCarthy, Cineverse
- Thomas K Arnold, Media Play News
- Paul Bales, The Asylum
- Jeff Deverett, Producer
- Efuru Flowers, Flourishing Films
- Chris Gore, Film Threat
- Max Woertendyke, Noble Gas Media
IFTA is the global trade association for independent film and television production, finance, distribution, and sales companies. The organization represents the independent sector before governments and international bodies and provides significant entertainment industry services to independent companies around the world.
Superstar Chef “The Bear” Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”
Developed in partnership with chef and television star Matty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.
A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.
The Bear Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.
Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.
Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.
Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.
“Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”
For more insights into the #TGISunday series, please visit pacificfoods.com/TGISunday.
About Pacific Foods
Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Milano, Michael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visit www.campbellsoupcompany.com.
-
Global Superstar Zayn Malik brings Lychee Martini to Mixoloshe, joins as Chief Creative Officer and Co-Owner
Zayn Malik joins Mixoloshe as Chief Creative Officer and Co-Owner
The global superstar launches a custom Lychee Martini flavor, with a unique can design inspired by his own tattoos.
The fast-rising, award winning non alcoholic beverage brand, made with clean ingredients and nothing artificial will make its retail debut at Walmart, launching across the US with the retailer by end of October
Mixoloshe, a female founded and award winning non-alcoholic beverage brand, announces its partnership with celebrated award-winning artist and entrepreneur Zayn Malik, who has joined the company as the Chief Creative Officer (CCO) and Co-Owner.
The partnership will center around reshaping the narrative of the non-alcoholic beverage industry, as well as deep creative collaboration on marketing initiatives and upcoming flavor launches.
Additionally, Mixoloshe will launch in 500 Walmart stores across the country, marking the brand’s anticipated retail debut.
Zayn’s first flavor launch is a non-alcoholic Lychee Martini, a refreshing and exotic drink, that is sweet, floral, and slightly tropical. The can design is also captivating and unique, featuring replica illustrations of his own most beloved tattoos.
Mixoloshe was founded in 2022 to redefine the booming non-alcoholic drink category with a clean, alcohol-free take on cocktails and premium spirits that taste like the real thing.
Their collection offers a non-alcoholic range of popular cocktails, such as a Mojito, Old Fashioned, Gin & Tonic, and Margarita, as well as non-alcoholic Tequila, Whisky, and Gin, all made with real ingredients, and low in sugar, calories.
Mixoloshe’s soft seltzers and non-alcoholic spirits have been recognized globally as best in class, and in 2023 they were honored with the Bartenders Spirits Gold Award, Ascot Award Gold for Taste, and the SIP Awards in Gold, Silver, and Bronze, to name a few. Their collection includes 8 canned non-alcoholic cocktail varieties, including the newly launched Lychee Martini flavor, and three bottled non alcoholic premium spirits.
“The non-alcoholic beverage market is ready for disruption, which can create immense growth potential. We see consumers already shifting preferences towards healthier and alcohol-free alternatives, which provides an opportunity for a brand like MIXOLOSHE to redefine this industry. I could not be more excited about the chance to make some noise in the category of non-alcoholic beverages and build one of the most talked about drinks in the world.” – Zayn Malik
“Zayn is a creative visionary both in music and beyond. His passion for innovation and his ability to captivate audiences will undoubtedly help us redefine the narrative around the non alcoholic beverage category, with a fresh perspective on making healthy lifestyle choices and living well, irrespective of your beverage preferences,” said Kristina Roth, MIXOLOSHE Founder and CEO. “I’m looking forward to working alongside him and shaping a future for this category where the glass is always half full of possibilities.”
Soft seltzers are available in a 12 pack, and retail for $29.99. Non-alcoholic spirits are available in a 750 ml bottle and retail for $29.99.
For more information, please visit: mixoloshe.com.
Mixoloshe is a female-founded line of non-alcoholic seltzers and spirits that are formulated to taste and smell boozy without the booze. Whether you’re booze-free forever or just for the night, these drinks are the perfect inclusive answer to an age old question—what are we drinking? High in flavor and low in calories, MIXOLOSHE packs a party into every can of soft seltzer and bottle of non-alcoholic spirits. With a mission and ingredients that are anything but fake, the brand offers booze-free cocktail alternatives that taste like the real thing. Party tonight with no regrets tomorrow.
-
Post Malone, Janelle Monáe, Paul Anka: Fontainebleau Las Vegas ushers in 2024 with its inaugural New Year’s Eve festivities.
Fontainebleau Las Vegas ushers in 2024 with its inaugural New Year’s Eve festivities.
Fontainebleau Las Vegas ushered in 2024 in a spectacular way with its inaugural New Year’s Eve festivities.
From the Las Vegas Strip to New York City’s Times Square – the newly debuted luxury resort and casino kicked off the New Year with bi-costal live performances by Post Malone and Paul Anka while unveiling the members-only club Poodle Room with a surprise performance by Janelle Monáe and an unforgettable rooftop fireworks show.
Post Malone, Janelle Monáe, Paul Anka: Fontainebleau Las Vegas ushers in 2024
“From the Strip to Times Square and beyond,
Fontainebleau is leading the world into a new year and the dawn of a new era for our iconic brand,”
Jeffrey Soffer
Fontainebleau Development Chairman and Chief Executive Officer.
“We are so proud to bring people together in a collective celebration of style, luxury, endless possibilities, and 70 years of Fontainebleau.”
Opening talent Jesse Jo Stark warmed up the crowd with her ethereal stage presence and haunting vocals before GRAMMY® Award-nominated and eight-time diamond-certified global superstar Post Malone made history as Fontainebleau Las Vegas’ first New Year’s Eve headliner. Taking the stage for his second consecutive sold-out night at BleauLive Theater, Post performed some of his greatest hits including “Congratulations,” “Wow” and “I Like You (A Happier Song).”
Post took a moment to acknowledge the crowd’s energy and thank them for coming to the show.
“Thank you all so much. It’s New Year’s Eve ladies and gentlemen and I just want to say I love you so much. There’s so much love in this building tonight.”
Post welcomed a super-fan to the stage, who strummed an acoustic version of “Stay” while he sang along as the crowd joined in. The 10-time Billboard Music Award-winner continued, inviting his dad alongside him to help lead fans inside BleauLive Theater in a countdown to the New Year, toasting to love, happiness and success in 2024.
For those who couldn’t attend Post Malone’s Fontainebleau Las Vegas debut, a glimpse of his BleauLive Theater performance aired on “Dick Clark’s New Year’s Rockin’ Eve with Ryan Seacrest 2024″ nationally, giving fans across the country the chance to ring in the New Year with Fontainebleau.
Simultaneously, in New York City, hundreds of thousands of people gathered in Times Square donning bowtie-shaped glasses as legendary crooner and Fontainebleau Las Vegas grand opening headliner Paul Anka serenaded the crowd with a new rendition of his signature hit “My Way” and John Lennon’s “Imagine,” a New Year’s Eve tradition. Following the iconic ball-drop, the ball itself was re-lit with Fontainebleau’s iconic bowtie motif and rose back to up where it will sit atop One Times Square for the remainder of the year – a nod to the resort’s 70-year history to be celebrated throughout 2024.
Back in Las Vegas, Fontainebleau Las Vegas christened the resort’s new, member’s only club – Poodle Room – with a surprise performance by GRAMMY® Award-nominated Janelle Monáe. A modern representation of Fontainebleau’s history and heritage, Poodle Room is a sanctuary for members to escape the norm and unlock Fontainebleau luxury like never before. Serving as the crown jewel of the resort, the panoramic penthouse that is Poodle Room offered an unparalleled view of the city’s legendary New Year’s fireworks in all their glory.
The festivities did not stop there – with live entertainment sprinkled throughout the resort’s signature bars and restaurants, including Mother Wolf, Don’s Prime, Komodo, and Papi Steak. Guests imbibed and dined to the music of Hermanos Gutiérrez, DJ Karma, Jennifer Keith, and more.
Keep up with Fontainebleau Las Vegas on Instagram, TikTok, X and Facebook. For more information, please visit https://www.fontainebleaulasvegas.com/.
Fontainebleau Las Vegas
Fontainebleau Las Vegas is a 67-story, vertically integrated luxury resort. Rooted in the 70-year history of the iconic Fontainebleau brand, Fontainebleau Las Vegas brings a legacy of timeless elegance and unparalleled service to the Strip. The resort’s thoughtful design allows guests to move effortlessly among 3,644 luxury hotel rooms and suites, 550,000 square feet of customizable meeting and convention space, more than 150,000 square feet of gaming space, a collection of world-class restaurants and shops, exquisite pools, vibrant nightlife, and vitality-enhancing spa and wellness offerings. Located at 2777 S. Las Vegas Blvd., adjacent to the acclaimed Las Vegas Convention Center expansion, Fontainebleau Las Vegas is created by Fontainebleau Development in partnership with Koch Real Estate Investments. -
Vegas cocktails just got Sexier, Smokier — Bark and Barware Shows You How with Cocktail Smoker
Vegas cocktails just got cooler — Bark and Barware Shows You How with Cocktail Smoker
Bark and Barware enters the cocktail market with their premium cocktail smoker, including 6 flavors.
Bark and Barware’s Harel Levy
Today, Bark and Barware’s Harel Levy joins us for a conversation about cocktails, creating your long-lasting drinking crew, picking the right flavors, the perfect pairings and more!
The below conversation has been edited for length and clarity. Find the full conversation at our YouTube channel.
Joe Winger: Can you tell us a little bit about your story? And what inspired you to create this cocktail smoker kit?
Harel Levy: I’ve been an entrepreneur for the last seven years. While there are no mistakes, I actually found [the cocktail smoker] by mistake. I was planning to buy something for my Dad. I usually won’t give something if it’s not 100%. So I’d rather not give a gift that I don’t really like. Because I really care about what the recipient is going to feel.
“I really love the idea of cocktail smoking kits. […] It’s another tool to have a great night.
I don’t want to give something cheap, because if you really love someone, you really want to make sure that everything is spot on, right?
Even on yourself, you will be more forgiven in terms of what you buy than someone else.
I really love the idea of cocktail smoking kits. It’s not that it’s only cool and it’s a great addition to having those nights with friends, with family. It’s another tool to have a great night.
I went to Amazon and I saw there is no one who actually sells it in a premium, wooden box. And with many flavors. I talked with [my company’s] CEO about it, what’s missing here.
Bark & Barware’s Smoker Kit
We came up with a wooden box. It came from my passion to give something that looks good.
For almost a year, we went back and forth with factories. The smoke. The flavor. Details with the box.
When we released it, we were very happy. We knew my criteria. If I can give it to my Dad, not being afraid he’s not going to like it. Then I know that other people are also going to enjoy it because I have high standards for giving a gift to someone that I love. That’s how we came up with the product and the product.
The second thing we are planning is to bring a mixologist, make it a more holistic experience.
Extend the journey with our customers, give them cocktails, give them recipes, give them ideas, The journey doesn’t end when the transaction happens for us. We want to continue to build trust and serve our customers.
Joe Winger: You have a very comprehensive website. Can you walk us through your Cocktail Smoker Kit? When we buy it what do we get?
Harel Levy: There are six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones. Unfortunately, we don’t include butane [gas for the torch] because shipping is very heavily regulated,
“In every smoker kit you get six different chip flavors, the culinary torch, the smoke lid. Ice tongs, whiskey stones.”
We have six flavors: cherry, oak, pear, maple, hickory and apple. Our plan is to listen to our customers and come up with new flavors based on what they ask for. It’s not a one-time product release. We’re going to offer refills, extensions, more.
Each taste is very delicate. The world of wine, flavor, alcohol is so wide and you can get very specific sometimes. When you do get specific, you get the best results, right?
Joe Winger: Has there been one or two major lessons you’ve learned?
Harel Levy: Initially we had more flavors. After we gave out samples and heard about which flavors were the favorite, we removed some.
Joe Winger: You mentioned flavor pairing. What’s your favorite cocktail pairing?
Harel Levy: It’s a tough question because taste is something that is extremely subjective.
We usually put it with scotch. That’s our personal preference. Our customers get very creative with their ideas. That’s why we initially started with those six flavors. But listening to customer feedback, it’s going to grow and change.
Joe Winger: Over a year of research and development, were there any unexpected surprises?
Harel Levy: A lot of people agreed with me on the wooden box. People started asking for smoke refills. They’re going through the smoke faster than I thought. When we launched, I was expecting this to be used for special occasions. But people are using it every week, all the time.
Joe Winger: In the past few weeks, I’ve been in Los Angeles, Brooklyn, New York, Philadelphia. All those places have bars where they’re serving smoked drinks. Now people want to have that experience at home.
Harel Levy: That’s going to make you the hero of the party. You’re the one who brings the cool stuff. I always like to do that.
We really advise [anyone trying this] to taste all of the flavors. Not just one or two. The spectrum of what flavors someone likes or doesn’t like is very wide. You’re probably going to really like 1-2 [of the flavors], and less like the others.
Those 1-2 that you really like, we’re going to offer you refills.
When I host friends [at my house], I drink scotch and it goes well with cherry.
But it’s like a game. You try a lot of things. You find out something that you’re really going to love.
“That’s going to make you the hero of the party. You’re the one who brings the cool stuff.”
Joe Winger: This first kit is a starter kit or a sampler kit. I get those six flavors and I get to decide, “Oh my gosh, I really like this one. Now I need a refill.”
Harel Levy: Exactly. It’s exciting me on a personal level because I’m curious […]. What’s going to make people upgrade a scotch that costs hundreds of dollars?
I can play with the flavor. That will upgrade an experience for the end customer cost hundreds of dollars. I did my part, right? And for them, they’re going to be over the moon. They’re going to be super happy. It’s just going to become one of their routine.
“What’s going to make people upgrade a scotch that costs hundreds of dollars?”
Joe Winger: There are smoking kits all over the place. Dozens of competitors on Amazon. Why should someone choose Bark and Barware?
Harel Levy: It’s the full experience that we offer. It starts with the package. Then the flavors. Most of our competitors offer four, we offer six. We tasted all of the competitors and our flavor is better. Otherwise I would not have released the product.
Our post-purchase [experience] the recipes. We’re working with a mixologist to just create a mini course to go with the kit, go with specific drinks. Customers are going to have access to all of it. How do I mix it? What should I mix it with?
Joe Winger: What does the future of the brand look like?
Harel Levy: We’re planning to release big packages [re-fills] of each flavor. Second thing is the mini courses. We really want to inspire because that’s fun.
The process of drinking with friends, the process of smoking. It’s a fun process. You sit on your balcony, with friends, you open a bottle of wine as well. That’s a fun process.
Our goal is to inspire. Someone [will realize they] like a specific cocktail. We will give them all of the information on how to make it, how to mix it, then we earn a customer for life.
Joe Winger: You mentioned picking a cocktail is like picking a favorite kid. It’s so hard to do. What is your favorite cocktail to use with your smoker?
Harel Levy: Yeah, so that’s a great question. I like the combination of the apple and scotch.
Joe Winger: Because you’re a foodie, are there any specific cocktail and food pairings that you really enjoy with any of your specific flavors?
Harel Levy: My favorite is having an apple flavored scotch with a ribeye. Someone I work with loves the hickory flavor. That’s the beauty of this world, every person has their unique taste.
Shop for Bark and Barware’s Cocktail smoker hit on amazon here: https://amzn.to/3P5c42g
Learn more at: https://www.barkandbarware.com
