This is an easy-drinking rye that softens some of rye whiskey’s traditional hard edges for a more mellow sip. It's a satisfying pour and a great value, measuring up to some of the other heavy hitters in this price range. It's also a great choice for someone looking to transition from bourbon to rye. --Breaking Bourbon

Picked extremely late in the season these wines are always fermented on the skins in large open-top conical oak vessels and left to macerate until an extremely complex "orange" wine is created. This one has more in one glass than the sum of all its parts. Candied hothouse flowers, baked apricots and pears drenched in lavender and vanilla it is dry nonetheless for all its power.

The Terčič winery is located in San Floriano del Collio, on the border with Slovenia, in the easternmost area of northern Italy. The Collio is one of the world's greatest wine growing regions thanks to its elevation and the combination of cold wind from the north and warm winds off the sea. This is an extremely pure and mineral driven Ribolla a true expression of terroir.

Made at NOM 1579, the #1 highest rated tequila distillery from 100% estate grown highland blue agave by 3rd generation Master Tequilero Felipe Camerena using native yeast, rainwater, natural spring water and aged 2 years in American oak. A rich velvety mouthfeel lends itself to hints of roasted oranges and spicy cinnamon for a finely nuanced complexity with a long, warm finish

Ron Siletto, a longtime icon of San Benito Viticulture, is the primary source of Cabernet Pfeffer in San Benito County, where the variety is grown. Only 10 acres of it exist in the world!

While the verdict is still out, Cabernet Pfeffer is thought to be a crossing of Cabernet Sauvignon and Trousseau. Light, peppery, and rustic, this is a wine of distinct character!

Shake Ridge is an undulating and diverse 46-acre vineyard nestled about 1750ft. up in the Sierra foothills, planted, cared for and meticulously farmed by the legendary Ann Kraemer. Raspberry scented Grenache, briny olive and peppered Syrah, violetly garrigue laden Mourvèdre with citrus flower and lilac perfumed Viognier all coalesce into one ambrosial exultance.

Crafted in one of the few distilleries to remain dedicated to the art of rye whiskey, Rare Breed Rye is a blend of non-chill filtered rye. It is barrel-proof, meaning that it’s uncut, bottled directly from the barrels at the proof it is reached in those barrels. It is sister to award-winning Rare Breed bourbon and the first permanent super-premium rye in the Wild Turkey family.

This is a crisp and clean expression of Chardonnay. Lightweight and bright on the palate. As the label suggests, vinification is done in clay amphora and concrete eggs. The winemaker of Longridge, Jasper Raats uses organic or bio-dynamic fruit in all of his wines.

For decades, I have found Château Giscours to be a good but not top-notch Margaux. The 2016 vintage has changed my mind, and I now put this wine up with the best wines this appellation has to offer. This wine shows classic Margaux character. Its aromas and flavors of black fruit, dust, and mineral should plate it well with a well-marbled grilled ribeye. (Wilfred Wong of Wine.com)

Layers of dried flowers and baking spice give way to savory salinity. Slightly dry and medium-bodied. Clean and focused on the finish to accentuate its rice-like qualities.

Try it with game birds, pork ribs, or wild mushrooms. It is also the perfect pairing for pickled and fermented foods.

Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. A great sake to try warmed as well as slightly chilled.

Pair with roasted peppers, glazed carrots, hazelnuts, and beef.

Aromas of almond and marzipan followed by plum, apricot, and cherry on the palate. The soft tartness and acidity balance the finish with a slightly sweet smoothness.

Pair with pulled pork, glazed salmon, or desserts like peach cobbler.

Watermelon, honeydew, sweet melon, and a hint of pistachio. Soft and silky with a touch of white pepper on the finish.

Try with shrimp skewers, BBQ chicken, and citrus-based ceviches