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When it comes to aged, flavorful spirits, rum and brandy often spark curiosity—and debate. Both are enjoyed neat, in cocktails, or as after-dinner drinks, yet they come from very different origins and traditions.

The question comes up every time we sit down to order: do we go all in on a full entrée, or mix and match with small plates? The truth is, neither is better than the other—they simply serve different moments.

Walk into any bar or liquor store and you’ll hear the words whisky, scotch, and bourbon tossed around like they’re interchangeable. They’re not. They’re related—very closely—but the differences come down to geography, ingredients, and a few surprisingly strict rules.

In the ever-evolving world of dining, a great debate has taken root at the center of the table: the "Small Plate Renaissance" versus the timeless "Full Fare."

At first glance, the Sazerac and the Old Fashioned seem like close cousins—both spirit-forward, both rooted in classic cocktail history. But they’re distinct drinks with different personalities, and the Sazerac carries an extra layer of confusion thanks to its name.

Every February 14th, the world turns a shade of crimson. Valentine’s Day is the annual celebration of romantic love, friendship, and admiration. While we know it today as the day for roses and candlelight, its origins are rooted in the legend of St. Valentine—a Roman priest who defied an emperor’s ban on marriage to secretly wed soldiers in love.