WWE & Seagram’s Just Dropped Spiked Drinks — and They’re Debuting in LA with a Summer Slam!
Los Angeles, get ready to crack open a can of pure chaos.
In a move that blends bold flavors with body slams, WWE has officially entered the ready-to-drink game, teaming up with Seagram’s Escapes Spiked to launch a first-of-its-kind boozy beverage line — and the big debut is going down right here in LA.
WWE, now part of TKO Group Holdings (NYSE: TKO), has tapped the iconic malt beverage brand for a multi-year partnership, kicking off with the release of the Seagram’s Escapes Spiked WWE Series — a trio of hard-hitting, fruit-forward drinks that are as wild as a lucha libre leap off the top rope.
And fittingly, the launch gets its spotlight moment at one of pro wrestling’s most hyped events: Money in the Bank®, happening Saturday, June 7 at the brand-new Intuit Dome in Inglewood. That’s right — the launch party hits the heart of SoCal, where Seagram’s Spiked will make its official WWE debut in front of thousands of roaring fans and a global live stream.
LA Is the Launchpad for WWE’s Boozy Revolution
For the first time in WWE’s legendary history, the brand is slapping its name on a ready-to-drink alcoholic product — and naturally, they’re doing it big in the entertainment capital of the world.
“This partnership is about tapping into energy, authenticity, and cultural reach,” said Grant Norris-Jones, EVP and Head of Global Partnerships at TKO. “Seagram’s brings flavor innovation, we bring the spectacle. Together, it’s a main event in a can.”
The Flavors? All Heat, No Filler
The Seagram’s Escapes Spiked WWE Series isn’t just rebranded drinks — it’s a full-on flavor smackdown designed with wrestling fans (and party people) in mind:
Rumble Punch™ – A high-voltage remix of the fan-favorite “Jamaican Me Happy,” this can brings a rush of strawberry, watermelon, lemon, and guava.
Pineapple Powerhouse™ – Bright pineapple, tart cherry, and lime make this one feel like sipping a sunset in Venice Beach — until it body slams your taste buds.
Slammin’ Blueberry™ – Smooth blueberry and citrusy lemon make this flavor the sweet submission hold you didn’t see coming.
Each one is clocking in at a session-friendly ABV and is available at major retailers across LA County and beyond. From backyard bashes in Echo Park to rooftop viewings in DTLA, these drinks are built for summer in the City of Angels.
From the Ring to Retail — and Into the Streets of LA
As an Official Partner of WWE, Seagram’s Escapes Spiked won’t just be in the ring — it’ll be everywhere. The brand is locking in major visibility during WWE’s biggest shows of the year, including SummerSlam® and Survivor Series®.
Even better? WWE Superstars will be hitting select LA retailers for in-person appearances, giving Angelenos a rare chance to meet their favorite wrestlers and snag some signed swag while stocking up on drinks. Think: your local BevMo! or Vons turning into a full-blown fan fest.
“This is a dream combo for LA,” said Jaime Polisoto, brand director for Seagram’s Escapes. “You’ve got star power, big flavor, and unforgettable events happening in the coolest city in the country.”
Bottom Line: LA, It’s Time to Sip and Slam
WWE and Seagram’s Spiked aren’t just selling drinks — they’re delivering a full-throttle, flavor-fueled experience made for fans who love their entertainment loud, their drinks cold, and their summer unforgettable.
So whether you’re tailgating outside the Intuit Dome, throwing a rooftop watch party, or just posting up with friends in your favorite Silver Lake bar, make sure you’ve got a can of Seagram’s Escapes Spiked in hand.
Because in LA, we don’t just watch the main event — we live it.
Texas Gin Breaks Through: Dietz Distillery’s Five Judges Gin Wins Silver at SFWSC
In a year where agave, amaro, and Japanese whisky have dominated West Coast bar programs, one small-batch gin from the Texas Hill Country is making a name for itself—and turning heads far beyond state lines. Five Judges Gin, crafted by Dietz Distillery in Fredericksburg, Texas, just brought home a Silver Medal at the 2025 San Francisco World Spirits Competition (SFWSC)—a major moment for a young label quietly doing extraordinary things.
For gin lovers and bartenders in Los Angeles and San Diego, this kind of recognition matters. The SFWSC is the real deal: judged blind by some of the top palates in the industry, it’s where global brands and tiny upstarts go head-to-head—and only the best earn medals. That a relatively new distillery from Central Texas held its own against legacy houses and international heavyweights? That’s worth a closer look.
Dietz Distillery’s Five Judges Gin
At its core, Five Judges is a London dry-style gin, distilled using traditional European methods—but it’s also unmistakably Texan. It leans into citrus from the Rio Grande Valley to brighten up its herbaceous base, adding a warm, zesty lift that SoCal gin fans will recognize and appreciate.
“WE’VE ALWAYS BELIEVED IN HONORING TRADITION WHILE CAPTURING THE BOLD SPIRIT OF TEXAS,” DIETZ FISCHER
OWNER AND DISTILLER, DIETZ DISTILLERY
“To see our Five Judges Gin recognized on a global stage is a tremendous honor. This award affirms our commitment to slow, intentional distilling and to producing something truly special right here in Fredericksburg.”
The name Five Judges tells a uniquely local story—one rooted in family and legacy. It honors five members of the Wieser family who helped shape the civic and legal framework of the region, their legacy now bottled and distilled into a spirit that carries weight far beyond the farm.
If you’ve spent time tasting through the shelves of places like Barkeeper in Silver Lake or Collins & Coupe in San Diego, you know how hard it is for a new name to break through. But Dietz Distillery isn’t just riding on narrative—there’s serious technique behind it. Fischer trained under Austrian master distiller Markus Wieser and draws on both European precision and Texas terroir. The result is a gin that respects structure but isn’t afraid to get wild with flavor.
Though the distillery only opened in 2021, it’s already earned a reputation among Texas spirits insiders for its small-batch approach. Alongside the gin, Dietz also produces fruit brandies made with farm-grown stone fruit—peaches, plums, and pears—that feel like a nod to California eaux-de-vie, but with a bold Hill Country edge.
For now, Five Judges Gin is only available at the tasting room in Fredericksburg. But if you’re the type who plans road trips around spirits destinations—or just loves discovering the next under-the-radar bottle before it hits a Venice Beach backbar—this one deserves a spot on your radar.
At a time when SoCal bartenders are increasingly looking beyond the coasts for fresh inspiration, Five Judges feels like the kind of gin that could quietly slip into a Martinez, shine in a Southside, or stand solo on a cube. It’s thoughtful, layered, and proudly off the beaten path.
Fire, Flavor, and Family: Vaquera’s Bold BBQ Bash for Father’s Day in San Juan Capistrano from Executive Chef Aaron Zimmer
If your Father’s Day plans call for smoky meats, bold flavors, and a sun-drenched patio, it might be time to head south. About halfway between Los Angeles and San Diego, San Juan Capistrano’s buzzy new Vaquera Restaurant & Bar is pulling out all the stops this June 15th with a Father’s Day celebration tailor-made for BBQ lovers.
Led by Executive Chef Aaron Zimmer, Vaquera is part of the River Street Marketplace—a growing culinary and cultural hub just off the 5 Freeway. Since opening, the restaurant has quickly drawn attention for its wood-fired cooking, a technique Zimmer uses to spotlight California-grown ingredients in dishes that feel both rustic and refined.
This Father’s Day, Chef Zimmer leans into what he knows best: fire, flavor, and feeding people with heart.
“THESE ARE THE DISHES I LOVE MAKING FOR MY OWN FAMILY,” CHEF ZIMMER
“They’re about comfort, bold flavors, and bringing people together around something that feels both familiar and elevated.”
Think of it as a SoCal-meets-smokehouse moment. The Father’s Day menu features barbecue-forward specials with Zimmer’s signature layered approach—where traditional backyard fare gets an artful upgrade. And while the limited-time dishes are geared toward dads, the full à la carte brunch and dinner menus will also be available, giving guests a chance to mix and match.
Executive Chef Aaron Zimmer
Brunch service runs from 11 a.m. to 3 p.m. (extended hours just for the holiday), followed by dinner from 5 p.m. to 8 p.m. Whether you’re sharing plates with the whole family or just want to sip something smoky on the patio, the vibe promises to be relaxed, celebratory, and very SoCal.
Located less than an hour from both LA and SD, Vaquera makes for an easy day trip destination—especially if you’re looking to swap the usual backyard setup for something a little more elevated without losing the charm.
Reservations are recommended via RESY, and while the full lineup of Father’s Day specials is under wraps, the spirit behind them is clear: wood, fire, and food that brings people together.
Whether you’re raising a glass to your dad, grandpa, or just someone who showed up in all the right ways, Vaquera is offering a memorable way to say thanks—with good food, great drinks, and plenty of heart.
Menus are live online now, but don’t wait too long to book—because if there’s one thing Angelenos and San Diegans know, it’s that the best patios fill up fast.
Tastes like a sports beverage , but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
There’s a new contender in the adult beverage game, and it’s already claiming victory. Meet Vodkade, the first-of-its-kind, hand-crafted, canned vodka cocktail made for those who don’t just play — they play to win at fun.
L.A., meet your new go-to for rooftop hangs, post-pickleball refreshment, and beach cooler upgrades: Vodkade, the canned vodka cocktail that looks like a sports drink, tastes like victory, and hits like a weekend well spent.
Designed for Angelenos who move fast, play hard, and know how to unwind in style, Vodkade is where electrolyte-inspired refreshment meets real-deal vodka flavor. It’s the first of its kind — a hand-crafted, canned cocktail that drinks like your favorite hydration beverage but with a playful adult upgrade.
Hydration Aesthetic. Party Intentions.
Crafted with crisp, high-quality vodka and natural fruit flavors, Vodkade is all about balance — smooth, bold, and invigorating without the sugary overload. Whether you’re coming off a hike in Runyon, chilling on Dockweiler sand, or deep into a game night in Echo Park, this canned cocktail is built to keep pace with your scene.
The Rise of the Can, L.A.-Style
L.A.’s love affair with canned cocktails is real — no mess, no measuring, just perfectly mixed drinks with serious style. Vodkade fits right in with its vibrant, athletic aesthetic and flavor-first approach. Think wellness-adjacent drinking that doesn’t take itself too seriously: real spirits, clean ingredients, and a vibe that’s more Venice boardwalk than bottle service.
With Angelenos prioritizing convenience and conscious consumption, canned cocktails like Vodkade are taking center stage. They’re sleek enough for a rooftop soirée, portable enough for a festival at Griffith Park, and refreshing enough to crack open after hot yoga (we won’t tell).
Flavors That Play Well
Available in four nostalgic, high-energy flavors — Fruit Punch, Lemon-Lime, Orange, and Berry Cherry — Vodkade channels your childhood favorites, minus the sugar crash and plus a little buzz. Grab a four-pack for your next group hang, or go big with the Victory Pack, an eight-can variety case for full flavor rotation.
Why Vodka? Why Not.
Vodka is the MVP of the canned cocktail world for a reason. Its clean, neutral profile makes it the perfect base for fruit-forward flavors and that smooth, consistent taste people crave. It’s light, mixable, shelf-stable, and plays well with others — like sparkling water, juice, or your latest Spotify playlist.
Coming Soon to L.A. Coolers Near You
While Vodkade is currently stocked across Illinois, Missouri, and Iowa, its West Coast debut is coming summer 2025 — just in time for pool season, sunset hikes, and backyard hangs. So whether you’re prepping for a house party in Silver Lake or packing for a weekend in Palm Springs, get ready for the canned cocktail that’s built to move, mingle, and win the moment.
Currently distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
Learn more at www.vodkade.com or on socials at @Vodkade_cocktails on Instagram and @Vodkade on Facebook.
About Vodkade Vodkade is a canned cocktail beverage made with a proprietary blend of vodka and natural fruit flavors.
Designed for those who live to play and play to win, Vodkade combines the bold refreshment of a sports drink with a kick.
Vodkade is distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
It’s crafted for champions of good times everywhere. More information can be found at www.vodkade.com.
Vodkade encourages fun seekers to drink responsibly.
Join Us: DTLA’s Boomtown Brewery Celebrates 10th Anniversary Feb 21 – 23 with 3 days of Craft Beer, Food, Fun
Boomtown Brewery, L.A.’s iconic craft beer haven nestled in the heart of the DTLA Arts District, is pulling out all the stops to celebrate10 Years of brewing excellencewith an unforgettable Boomtown Brewery 10th Anniversary Weekend!
Boomtown Brewery 10th Anniversary Weekend Feb 21 – 23
FromFriday, February 21st through Sunday, February 23rd, 2025, beer lovers, locals, and visitors alike are invited to raise a glass (or several) in honor of a decade of incredible brews, community vibes, and epic events!
Patrons will enjoy three action-packed daysof Craft Beer, Live Entertainment, LA’s Top Food Vendors, and good times.
Photo Credit: Nick Gingold / Craft Media LA
The Boomtown Tap Room—just steps from their cutting-edge brewery—will be buzzing withover eighteen Craft Beer selections, including fan favorites likeBAD HOMBRE Mexican-Style Lager, Nose Job IPA, Chavez Ravine Hazy IPA,Mic CzechPilsner, plus a rotating selection of styles including IPAs, Stouts, Sours, Gluten-free Seltzers, and more.
DTLA’s Boomtown Brewery’s Head Brewer Amber Sawicki // Photo Credit: Nick Gingold / Craft Media LA
With Head BrewerAmber Sawickiand Production Manager Benjamin Turkel leading the charge, guests can expect some exciting new releases to mark the occasion.
Come Dress as an LA Icon from 6:00 pm to 8:00 pm and compete in Boomtown’s Look-Alike Contest!
Maybe we will see Fast & Furious-hero Dominic Toretto, pop sensationBillie Eilish, or Dodgers’ legend Fernando Valenzuela coming to the party and winners will receive a BoomtownHat,Shirt, andGift Card, with One Ultimate Winner crowned to receive a Boomtown Golden Glass Membership!
Food Vendors Correas Mariscos and Word of Mouth Truck will be onsite to fuel everyone up for Karaoke Night which will start at 8:00 pm to 11:00 pm, so step up to the mic and get $2 off your next beer just for belting out your favorite tune!
Saturday, February 22nd, 2025: The Official 10th Anniversary Party (12:00 PM – 1:00 AM)
It’s Boomtown Brewery’s 10th Birthday, and guests are invited to partake in everything Boomtown has to offer!
Sip on a full lineup of new and innovative Craft Beers while enjoying a showcase of Live Bands, Stand-Up Comedy, and Trivia from the afternoon until late at night.
Food Vendors Taqueria Frontera and Vegan Hooligans will be serving all day and night, and Tripp Burger will be serving from 6:00 pm to 12:00 Midnight. At 9:00 pm, The Funk Freaks will perform, getting everyone on their feet to dance the night away.
Sunday, February 23rd, 2025: Boomtown Brewery 10th Anniversary: INFMS Beer Hip Hop Concert & Hazy Panda IPA Beer Release (6:00 PM – 11:00 PM)
Boomtown Brewery and INFMS Beer team up once again to bring the best Hip Hop show in town, featuring the return of the Hazy Panda IPA!
Boomtown will be open to the public from12:00 Noon to 5:00 pm. Boomtown will close briefly before reopening at 6:00 PM for ticketed guests attending Boomtown Brewery’s 10 Anniversary – INFMS Beer
Hip Hop Concert & Exclusive Beer Release featuring DJ Nu-Mark (Member of Jurassic 5), Bad Neighbor (Blu & MED), DJ C-Los, DJ Mishaps, Psycho Les & Big Twins, and Food Vendor The Wingman Official, and more.
BOOMTOWN BREWERY: A DECADE OF COMMUNITY, CREATIVITY & CRAFT BEER:
Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District, Boomtown is more than just a brewery—it’s acommunity hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.
From live music and trivia nights to open mic events and food festivals, Boomtown Brewery continues to bring people together inmeaningful, memorable ways.
Photo Credit: Nick Gingold / Craft Media LA
As they celebrate this milestone, the team behind Boomtown Brewery—Owners John Rankin, Alex Kagianaris, and Samuel “Chewy” Chawinga—invite you tobe part of the magic.
So, mark your calendars, spread the word, and come toast to 10 years of Boomtown Brewery!
Boomtown Brewery’s 10th Anniversary Celebration will take place Friday, February 21st, 2025, through Sunday, February 23rd, 2025, with Saturday, February 22nd, 2025, being their official 10th Anniversary Celebration, from 12:00 noon to 1:00 am.Saturday, February 22nd is a 21+ Event after 8:00 pm and this event is Free to attend, and no tickets are needed.
Sunset Strip’s Blue Birdy Gastropub Opens Near legendary Whiskey A-Go-Go
Located two doors down from the legendary Whiskey A-Go-Go is a brand-new culinary experience.
Blue Birdy offers up some super tasty gastropub fareon the iconic Sunset Strip.
Blue Birdy opened its doors to amazing success in early 2024, due largely to its chef and owner JC Mahdavi.
JCisno stranger to successsince he’s been in the restaurant business, having owned Joxer Daly’s in Culver City for many years. His formula is great food mixed with solid cocktail recipes. Joxer Daly’s is an Irish Pub/Sports Bar with a neighborhood feel, a true staple in the culinary landscape of Los Angeles.
He brings that same philosophy to Blue Birdy but with more of an upscale vibe.
Blue Birdy has a French-influencedmenu. JC implements his family’s recipes, hailing from France, he knows what good mouthwatering food is and how to create it.
“I want my customers to feel comfortable at Blue Birdy,
a place that they can come to and leave the stress of their day behind,
enjoy great libations and wonderfully inspired gastropub cuisine.”
owner JC Mahdavi
Blue Birdy’s menu includesa wonderful specialty cocktail program, all made from scratch.
The Boom Ba Da packs a nice punch, with its smooth lemon flavor andgorgeous presentation.
Strawberry Fields is a nice refreshing blend of champagne vodka and strawberry puree, almost like a smoothy but with a nice marriage of citrus essences, which has a great mouth feel. Brunch items are huge and super tasty.
Their French Toast is unlike any other, with ube, cream cheese, and sugar-filled, it’s purple and really is amazing. The Short Rib Benedict is comfort brunch at its best, a must-try.
Their Noodle Salad is perfect for the health-conscious diner as well as their tempura asparagus. Entree menu items include Lemon Herb Chicken, Steak and Fries, Fish & Chips, Teriyaki Salmon, and lots of Burgers – all simply delectable.
Whatever you order, you too will be surprised at how great their food is.
The sparkling interior gives you an elegant hipster vibe. The subtle blue flowers that adorn the overhead light fixtures really create a cool, sensual feeling.
Striations of blue linear lines are part of the overall flooring. Highlighted on one wall is a floor-to-ceiling LED flat-screen TV wall, that is guaranteed to bring in many sports fans for those big-ticket games, with many additional screens both inside and out.
Blue Birdy can accommodate inside seating as well as a front street-level patio and a back patio for more of a secluded experience, it’s the perfect spot for a private party.
There are plans for different themed nights. So far, Tropical Thursdays are guaranteed to get your Salsa on. Friday will be dress-up Drag Night, and Saturday is Shabhaye Tehran-LA. With all of the viewing opportunities, any night or day is a sports theme, but whatever the occasion,Blue Birdy will make your Sunset Strip experience one to remember.
Paso Robles’ Serial Wines Expands with Flavor and Filmmaking as ‘Official Wine’ at The San Diego International Film Festival
SERIAL WINES, PASO ROBLES FURTHER EXPANDS WITH TWO NEW BLENDS
Serial Wines, within the John Anthony Wine & Spirits portfolio, introduces two new wines in this series of winesshowcasing the exciting and fast-growing Paso Robles AVA: NEW Serial White Blend and NEW Serial Red Blend.
This extension of the Serial Wines collection comes days following the company’s announcement of expansion plans under the new name of John Anthony Wine & Spirits by Founder and CEO, John Anthony Truchard.
Paso Robles’ Serial Wines
The two new blends join Serial Paso Robles Cabernet Sauvignon already in distribution, plus a series of exclusive, AVA-designate and single-vineyard, direct-to-consumer offerings The new blends have been crafted to showcase the incredible biodiversity from Paso Robles—America’s favorite wine region (source: USAToday 2023).
“Creating Serial, a series of wines from the Paso Robles AVA,
has been a very exciting journey since our inaugural release in 2017.
This region has earned its place on the world-class wine stage with outstanding quality and value and we’ve seen demand sky rocket,”
John Anthony Truchard
Founder and CEO
John Anthony Wine & Spirits
“Adding new Serial White Blend and Serial Red Blend to Serial Cabernet really leans into the diverse terroir that Paso has to offer with unique, interesting, and unexpected blends that have exceptional depth and complexity. Exploring and investing in this fast-growing wine region has been rewarding and it was wonderful to see the reception to these wines at the Food & Wine Classic in Aspen—some of the world’s most discerning wine lovers.”
The new 2023 Serial White Blend…is lively, lush, and layered
The new 2023 Serial White Blend, Paso Robles is lively, lush, and layered featuring Chardonnay supported by Viognier, Clairette Blanche, and Albariño.
Refreshingly acidic with a richness that lingers, this White Blend offers round flavors of lemon meringue, white peach, ripe pear, and marmalade, accented with a touch of marzipan on the finish. Gratifyingly complex and balanced, this wine was aged on neutral French oak with a kiss of lightly-toasted Acacia.
2021 Serial Red Blend…melds power with elegance for depth and richness
The Bordeaux-Rhône style 2021 Serial Red Blend is a dynamite blend of Cabernet Sauvignon, Petit Sirah, Syrah, Tempranillo, and Grenache that melds power with elegance for depth and richness. Aged in a blend of French and American oak, this wine boasts explosive flavors of raspberry, strawberry crumble, and vanilla with notes of cedar and fresh leather on a sumptuous finish.
“Serial Wines are made in partnership
with several, small Paso Robles growers across Districts and sub-AVAs that I’ve known, or met through friends of friends
from when I first started my career here,”
Jeff Kandarian
Executive Winemaker
John Anthony Wine & Spirits
“The Serial Tasting Lounge opened in 2022 with multiple District and Vineyard-Designates and it’s become a destination to enjoy the diversity of this winegrowing region right in the heart of downtown Paso Robles. For the new Serial White Blend and Serial Red Blend, we sourced multiple varietals from several growers across the region, as well as our own estate. These new wines will be available nationally, so for those who have yet to visit here, they are an exceptional way to experience Paso’s stunning terroir.”
Paso Robles’ Serial Wines as ‘Official Wine’ at The San Diego International Film Festival
Debuted at the 2024 Food & Wine Classic in Aspen last week, the two new blends have unique, original-art labels in contrast to the sleek, matte-black label on Serial Cabernet Sauvignon. The complex and evocative artwork on the new blends reflects the nuances and detail of these wines.
The Serial White Blend label depicts a young woman partially shrouded in fog with breaking clouds, alluding to Paso’s cooler microclimates where the grapes were sourced.
Gracing the Serial Red Blend, a Royal Stag stands stalwart in the pouring rain, symbolizing the regality of the Cabernet Sauvignon grape that anchors this blend and the fertility of the vineyards from which grapes were sourced.
Official Wine Sponsor of The San Diego International Film Festival
Alongside the expansion of the Serial Wines collection, the brand also announces a new partnership with The San Diego International Film Festival as Official Wine Sponsor. Celebrating over 20 years as a premier event on the international film festival circuit, the festival will take place October 16th to 20th, 2024, with pre-festival Film Insider Series events June through August, hosting over 10,000 discerning film lovers in Balboa Park and La Jolla.
“The Serial brand has a lot of layers—from Executive Winemaker Jeff Kandarian’s deep knowledge from his early career in the Paso Robles AVA, to the artistry of the wines showcasing tiny vineyards, and the complexity and versatility of the wines themselves,” said Sarah Montague, Chief Marketing Officer, John Anthony Wine & Spirits.
“So as we looked for a platform that shared Serial’s values of curiosity, discovery, community, and sensory storytelling, film festivals emerged as a perfect fit. We are honored to pour our wines for San Diego International Film Festival goers, celebrate the power of film with every pour, and amplify the enjoyment of every story told with these exceptional wines. ”
To celebrate this exciting partnership, Serial Wines and San Diego International Film Festival are hosting a thrilling opportunity for wine and film aficionados to enter for a chance to win a trip to the October festival. One lucky winner could win a round-trip airfare for two to San Diego, hotel accommodations, and two four-day passes to the San Diego International Film Festival.
For more information about Serial’s series of outstanding Paso Robles wines and how to stock them please visit SerialWines.com/Trade.
Experience the Serial Tasting Lounge in downtown Paso Robles or meet us at The San Diego International Film Festival, and learn about other upcoming events at SerialWines.com.
Follow @SerialWines on Facebook and Instagram for Paso Robles wine news from Serial and more chances to win.
About Serial Wines Serial Wines is a series of wines sourced from across the diverse Paso Robles AVA and its 11 Districts, conceived in 2015 by Vintner, John Anthony Truchard and produced by Executive Winemaker, Jeff Kandarian—who started his career in Paso Robles and has a deep understanding of its terroir.
Working with like-minded, meticulous winegrowers, the Serial Wines collection includes: varietal-specific, nuanced blends, AVA-designate, and single-vineyard releases which express the best of the region.
Part of the John Anthony Wine & Spirits portfolio, Serial Cabernet Sauvignon and NEW Serial White Blend and Serial Red Blend are available at fine wine retailers. An extended selection of limited releases can be purchased online through the winery at SerialWines.com and at the stunning Serial Wines Tasting Lounge within the Historic Odd Fellows Building, downtown Paso Robles—named USA Today‘s 10Best new wineries in 2022.
About The San Diego International Film Festival The San Diego International Film Festival is the region’s premier film event and one of the leading stops on the independent festival circuit. The Festival offers a totally unique film experience; including world premieres, never before seen studio releases and the best in independent filmmaking.
About John Anthony Wine & Spirits John Anthony Wine & Spirits, established by Founder and CEO John Anthony Truchard includes John Anthony Vineyards, Serial Wines, Weather Wines, and JaM Cellars. John Anthony Vineyards produces exclusive wines created from small vineyard sites in Oak Knoll District, Carneros, Calistoga and Coombsville regions, all available in the winery’s downtown Napa Tasting Lounge.
Serial Wines is a curated collection of wines from Paso Robles and beyond—lush, and vibrant, sourced from exceptional vineyards in this exciting wine region. Weather Wines is a collection of Burgundian varietal wines grown in their most-perfect microclimates and highlighting the dynamic relationship between vines, terroir, and the elements.
JaM Cellars was founded in 2009 in response to the downturn in the economy and experienced triple-digit growth in its early years by offering wines made in the tradition of great California winemaking at accessible sub $20 price points.
Today, Butter Chardonnay from JaM Cellars is the #2 selling Chardonnay above $13 in the U.S. (source: Nielsen scan data 2024).
Tequila and Taco Music Festival Returns to San Diego April 6-7, at a New Venue
The 8th annual Tequila and Taco Music Festival returns to San Diego at its new venue in Thrive Park at Snapdragon Stadium on Saturday, April 6 and Sunday, April 7.
8th annual Tequila and Taco Music Festival at Snapdragon Stadium April 6-7
Festival goers will enjoy an enticing array of tequila tastings, delectable tacos, artisan vendors, and an exciting lineup of live music performances.
8th annual Tequila and Taco Music Festival
This annual festival has etched itself as a regional highlight, drawing thousands of attendees from across the state.
“We are thrilled to bring the Tequila and Taco Music Festival to Snapdragon Stadium for an unforgettable weekend of festivities,”
Vincenzo Giammanco
CBF Productions President
“This event is a celebration of delicious Mexican food, craft tequila, and great music. We look forward to welcoming attendees from near and far to join us for a memorable experience.”
A carefully curated and diverse selection of over 20 premium tequilas, from smooth blanco by Nosotros Tequila to aged añejo by Rancho La Gloria, will be available for tequila enthusiasts and newcomers alike. Attendees will also enjoy different variations of traditional street tacos and innovative creations from over 15 local and regional chefs and eateries including Global Tacos Grill, Barra Cruda, Baja Tacos and more.
Tickets are available for purchase online, with various options to suit individual preferences. General Admission ($24.99) includes admission into the festival (food and drinks purchased separately);
Margarita Experience (2 for $50) includes admission for two people who will receive a complimentary margarita upon entry (food and additional drinks purchased separately;
Tequila Experience ($59.99) includes admission into the festival, a souvenir tasting cup upon entry and six .5 oz samples of craft tequila.
Tequila and Taco Music Festival is an annual celebration of Mexican culture, culinary delights, and live music held at Snapdragon Stadium in San Diego, California. Featuring tequila tastings, gourmet tacos, live music, and artisan vendors, the festival offers attendees an immersive and vibrant experience.
About Snapdragon Stadium
Snapdragon Stadium is a premier event venue located in San Diego, California, renowned for hosting a variety of concerts, festivals, sporting events, and community gatherings throughout the year.
About CBF Productions
CBF Productions is a leading event production company dedicated to creating memorable experiences that bring communities together. With a passion for excellence and a commitment to innovation, CBF Productions produces a diverse range of events that inspire, entertain, and delight attendees of all ages.
1000 Stories Wines delivers Mendocino, Lodi Wine Country “Big Flavor” with Bourbon Barrel Aged Zinfandel
At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.
In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.
Margaret Leonardi from 1000 Stories Wines
Today we’re talking with Margaret Leonardi from 1000 Stories Wines. The below conversation has been editing for length and clarity. For the full, unedited version, check out our FlavRReport YouTube channel.
Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?
Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here. We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.
My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.
How’s it going this year? Are the grapes looking good?
Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest. Not noteworthy, but maybe a couple of weeks depending on the region, the variety. It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done.
The brand is called 1,000 Stories. On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?
Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people. So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together.
You mentioned the word “explore”. Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.
Margaret Leonardi: That’s a new partnership for this year. The official non profit partner with Yellowstone, and their main focus is bison conservation. With our label, our mascot is a bison. The partnership promotes bison conservation, make sure their population is safe and healthy.
It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?
Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.
Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak. That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.
The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set.
On the Zinfandel [label], we have our mascot the bison. Another noteworthy thing with this is on the Zin, because it was our first.
Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers. We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different.
We’re filling finished Zinfandel in these barrels and then we taste each one.
Some can be really bourbon-y, really potent. A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty.
So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.
That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.
Bourbon barrel has become very popular. How was that method chosen at your winery?
Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago.
We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer.
He had this idea. Bourbon and whiskey barrels were cheaper.
We bought some bourbon barrels and tried it. We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage.
I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.
Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.
Margaret Leonardi: The first original Zinfandel is our classic. I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana. It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.
We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel. They’re also known for their Zin.
It’s blended with some Petite Syrah. Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot. Then we finish it in bourbon barrels and we can use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.
The unique part of the Zinfandel itself is the blackberries. It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme. Toffee characteristics from the toastiness of the bourbon barrel itself.
The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine. We want them to be really integrated and just like a finish, not overwhelming or overpowering.
It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?
Margaret Leonardi: It’s not pretty straightforward. We wish. The barrels coming from the distillers can vary. They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood. Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference.
You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.
Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort. When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.
Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half. We work together.
Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?
Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted. It’s nice when you make something that you really like to drink too. The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence. Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi.
A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like. It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.
I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas,
The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.
It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.
Are you a foodie? Can you please suggest some really delicious dishes that pair with these bottles?
Margaret Leonardi: That is a nice thing about our portfolio expanding, because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats. It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter. Sporting events soccer games, Super Bowl, that kind of thing.
Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas. It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.
You can explore it and then it transitions well with food, especially as it warms up a little.
Where we can find you follow and find that all this stuff both to buy as well as on social media
Margaret Leonardi: The brand as a whole is available through our website. They’re also available at any grocery stores around the whole country.
Your Coffee Can (and Should) Taste Better, Maurice Contreras at Volcanica Coffee
Just about everyone has their coffee preferences. But the truth is, most of us aren’t enjoying coffee the best it can be and we don’t even know it. The beans, the grinding, the flavor (or lack thereof).
And before you ask, nope, good coffee doesn’t need to be expensive. Actually most great coffee is more affordable than the bad stuff you’re currently drinking. True story.
But I wanted to get answers and advice from a coffee expert, so I had a conversation with Maurice Contreras from Volcanica Coffee.
Maurice Contreras, Volcanica Coffee
Native Costa Rican Maurice Contreras started Volcanica Coffee to import excellent-tasting coffee from volcanic regions, such as his homeland, to consumers. He started the company in his garage and now operates a coffee plant near Atlanta with 20 employees, including his wife and two adult children.
What is your favorite thing about coffee?
My favorite thing I like about coffee is really the flavor. That actually was how I got started. I’m from Costa Rica and for a long time I would do annual trips with the family. It was a family vacation. One of our trips we did a coffee farm tour. And just got to learn about coffee. And this is back in 2004. One of the things that dawned on me is how coffee in Costa Rica was so much better than coffee in the United States. I just didn’t understand why a 3rd world country had better coffee. The quality of coffee in the United States has really come down over several decades. So that’s when I thought that there was an opportunity to bring better tasting coffee or specialty coffee as it’s known today to the United States. That was really how it got started. It really was more about the flavor and just enjoying the richness of a Costa Rican coffee.
Is there a simple reason why first world coffee just isn’t as good?
Yeah, the general sense was because it became more of a highly produced, big production, big coffee house; and I’ll tell you a quick story. A lot of people don’t know this, the word Maxwell House, it actually is a chain of hotels. Some of them are still in existence. And so Maxwell House started from the Maxwell House Hotel in Memphis, Tennessee. They served breakfast and they had really good coffee and it became really popular. It became very famous, and then eventually it became its own brand Maxwell House, and then it ended up getting acquired by corporate conglomerates. And that really good tasting coffee just turned into [not-great] coffee.
So that’s really what happened to coffee in the United States. At one time, back in the 1920s, 1930s, 1940s, people would really appreciate good coffee and then just kind of lost sight of what good coffee was.
From a coffee lover’s point of view, what would you say to convince them to give your coffee a try?
That coffee really is an enjoyable drink to be appreciated and enjoyed for the flavor of what it is. It’s not just something to wake you up. But really coffee and all the different varieties, there’s a lot of flavor notes, a lot of different flavors to be enjoyed. A lot of it depends upon the different regions. My recommendation is try it out and get some good coffee with some flavor notes that you enjoy. Like, for example, Ethiopian coffees, they have a lot of berry notes, a lot of fruit tones, even red wine notes. Some of those things can really open up people’s perspective on coffee.
Before we jump more into coffee, I wanted to ask you about your background as far as the work you did before Volcanica Coffee
My career was in marketing specifically I was in the wireless telephone industry. It really was just about creating a brand. I was part of the startup team at TracFone Wireless which is now a part of Verizon. I was the National Director, I created the brand. In fact, there’s still a lot of things in the brand that I created. I had a passion for marketing.
It was kinda like, “Hey, gee whiz, what if I created my own brand and just created a business?”
And so I actually was on a hunt for a couple of years thinking what would be a good business? And then I just kind of stumbled on coffee because it was staring me in the face.
There’s such a message in there. The success you’re currently riding is because you took industry knowledge of marketing, a personal passion for coffee, and took the risk of putting them together in a business start-up.
Yep, that’s true. It was a risk because I was making a good living, I had a young family, I didn’t wanna affect any of that. It was something part-time, working nights and weekends, that’s how it all started out. I
How did your family feel about that? Was there anxiety?
It was definitely a struggle and I loved spending time with them and being with them. But part of how I resolved that was I would just wake up early in the morning and spend 1-2 hours before I had to go to work doing this. I didn’t want to neglect my family and I didn’t.
There’s so many people out there who aspire to take those steps and they always find reasons not to, but you found a way. When people are drinking your coffee, they’re not just drinking delicious coffee, they’re supporting someone who took a huge chance, who followed his passions.
So segueing to the actual coffee part now.
Your website mentions coffee regions and how the region’s soil contributes to the taste. A lot of our audience who’s into food and wine will realize the terroir aspect is very familiar to that.
Can you pick two or three regions and explain their soil and how it contributes to the taste?
I’ll start with African coffees. Their soil is very unique. Coffees from Africa tend to have a lot of berry notes, a lot more flavor of fruit which is very unique and very different compared to coffees from Indonesia.
Indonesian coffees tend to be lower in acidity. Acidity provides flavor but they’re still very good tasting coffees, even though they’re lower in acidity.
Also the coffee in Indonesia, Sumatra, for example, Papua New Guinea, and even Hawaiian Kona coffees, those tend to have a lot of boldness. When you taste the cup, your mouth just tends to [recognize] that bold flavor, which you don’t get in African coffees. So those are a couple examples.
So really it is like old world wine versus new world wine. A noticeable difference in mouth feel depending on what region you’re going after.
When people ask, Hey, what kind of coffee should I buy? I always ask, what kind of flavors do you like? Start there. Then for people that are experimenting, try different coffees from different regions.
You mentioned that you’re from Costa Rica. So tell us more about the Costa Rican volcanic regions.
It’s the most popular coffee growing region in Costa Rica, the Tarrazu area, which is very mountainous, goes up to 5,000 feet above sea level south of San Jose. Very steep.
The coffee beans, because of the volcanic soil, have a lot of flavor. It’s a very mild flavor, but very flavorful as well. And because of the elevations, the beans are also very dense. They’re a harder bean. In fact, there’s a designation strictly hard bean that is used in the industry because of that.
Being from Costa Rica I came here [to the U.S.] when I was a baby. My mom would tell stories about how she would assist with her father, which is my grandfather, in the harvest. Because my grandfather was a teacher, he would work out in the rural areas of Costa Rica where the coffee bean farmers worked. They would assist during harvest time with picking coffee beans off the tree. There was the connection going back a couple generations in our family.
There has been a coffee influence throughout generations of your family.
Yes. For decades, maybe even a century, coffee was the number one product for Costa Rica. Today it’s tourism.
I’m glad you brought up tourism. We cover a lot of travel. If somebody wanted to visit Costa Rica, maybe even a specific coffee lover, is there a place you can recommend to come visit?
One of the farms that we work with actually has an Airbnb right on their plantation. We’ve had several customers that have made trips there and have gone and stayed at the house. It’s gorgeous.
More people are working from home and making coffee at home. A lot of us making coffee wrong. Can you just walk us through step by step the best way to grind and brew your coffee?
The single largest improvement in the freshness of your coffee is by grinding your beans at home. A lot of people don’t know this: buying ground coffee, because it’s in smaller particles, tends to deteriorate very quickly. So you’re not enjoying the best of what coffee can be.
So first of all, grind at home and it’s the type of grinder.
We recommend a burr grinder. The other type of grinder is a blade grinder, which is a cheap type grinder, which does not do as well as a burr grinder.
Second thing is you wanna match your grind type to how you’re brewing. So there’s different levels, how fine or how course you want the coffee. If you’re doing a French press, you want to have a coarse grind. The opposite spectrum is an espresso grind. It’s almost like very fine sand. So if you had coarse coffee and an espresso maker, you’d have a bad cup of coffee. And the opposite too. If you had a French press where you’re using espresso ground coffee, you would not have a good tasting coffee. A lot of it has to do with the extraction and this is the chemistry behind coffee.
Then in the middle of that would be like a traditional drip grind, which most people have which is a medium coarseness of a grind type. That works best to pour over or a drip grind.
Once you buy the equipment, you’re saving quite a bit of money by doing this all at home. More value and quality out of doing it at home?
Oh yeah. A cup of coffee outside can cost $3-6. At home, 50 cents per cup. Plus you’re controlling the flavor, how hot it is and how fresh it is.
How many cups do you think the average coffee person drinks per day?
The average is between one to two cups per day. Wall Street Journal says 66% of Americans have had coffee within the last day.
So with volcanic, you’ve mentioned low acid. Tell us more.
Low acid coffee is actually a natural occurrence. There’s no additives that need to be added, at least we don’t add anything to our coffee. It’s just how it’s sourced. How it’s brewed also affects acidity.
So for example, the cold brew method tends to lower the acidity of coffee. Even more than if you brewed it traditionally in a drip grinder. It benefits people who suffer from acid reflux; and different types of indigestion abnormalities can benefit from low acidic coffee just because the pH is a higher number.
We have a lot of customers thanking us because they could not drink coffee before they heard about our low acid coffee, so now they can drink coffee again.
We have a blend of different coffees called the low acid coffee, plus 12 or 15 other coffees that are also rated as low acid. We rated them, we’ve done the pH levels on all of them, and all of them fall into that category of being lower in acidity.
Volcanica has built up a really strong community on your social media avenues. What have the results been like?
We’re on all the major socials: Instagram, Facebook, Twitter, TikTok. It’s very easy to find us. We take customer feedback really seriously. We’re always looking for input and ideas.
We’ll get a request [to] carry a type of coffee or coffee from a region and we’ll always look into it.
We offer 100% customer satisfaction. We take returns, even when the customer just didn’t like a coffee, which is no fault of ours.
When someone does suggest a new bean, a new region, is that an easy outreach to investigate, or is that a whole process?
It is a whole process.
What’s a great online shopping strategy for finding the right coffee beans?
Align yourself with a brand that has a quality product. Look at customer reviews, their roasting technique. Then it’s a matter of what type of coffee do you like? What flavor notes? Something mild? Berry notes? Lower in acidity?
So I go onto your website to buy some beans. What’s a safe way to pick a bean that I’ll probably enjoy?
We carry over 150 different coffees, which is a lot. Visiting our website you have to know your preferences. Having some [filtering/search ] tools out there would be beneficial to people helping the selection process, that’s actually on our roadmap for the future.
Part of the reason why we have 150 coffees is because we’ve been listening to our customers over the years.
Tell us something about Volcanico Coffee that not everyone knows.
We love to give back. We’ve been blessed, we’ve been very successful, so we donate 1% of our website sales to an organization called Charity Water. They build water projects in impoverished communities around the world. This year we’re actually sponsoring a well in Ethiopia for a particular town. We know that we buy a lot of coffee from Ethiopia and we’d love to give back to them.
What is the future of coffee?
The future of coffee is specially curated lots. We call them our “Private Collection”. Farmers that are actually fermenting their coffee with mango, peach, different types of fruits. We have a few of them right now. We’re hoping to be carrying more in the near future.
Our audience is listening right now. What would you like them to do?
If you’re interested in finding out more about coffee and experiencing coffee, start exploring. We offer a great cup of coffee. Great different flavors and varieties. We even offer decafs, flavored coffees, something for everybody.
