It’s right there in the lyrics of his inescapable hit single “A Bar Song (Tipsy),” after all: As Shaboozey sings, “they know me and Jack Daniel’s got a history.” The song has been positively everywhere since its release just last April, spending 19 non-consecutive weeks at the top of the Billboard Hot 100, and leading to four Grammy nominations, including Best New Artist, for the singer (real name: Collins Obinna Chibueze).

In fitting fashion, its success led Shaboozey to team up with the iconic Tennesse whiskey maker as part of the Jack Daniel’s “Highway No. 7” cross-country music series. Ahead of a show sponsored by Old No. 7 at New York City’s Terminal 5 earlier this month, Shaboozey was grateful to see his dreams and hard work taking shape and paying off, saying Jack Daniel’s is “like my number one fan.”

For the singer, it’s still all about being authentic as he kicks his “The Great American Roadshow” Tour into high gear. “I’m big on just putting parts of myself in the music,” he told Maxim as he prepared to head to New York City. “It’s just really cool that… with, the mention of Jack Daniel’s, so much support could come from it.”

The ultra-stylish 30-year-old singer added that working with Jack Daniel’s feels like family, and feels like a more-than-natural fit. “That’s something I’ve kind of done my whole career is… putting some of my favorite things in life into my music,” he added.

More than 1,000 guests got to see the singer-songwriter debut a new song, “Move On,” and the Grammy-nominated artist naturally brought plenty of Old No. 7 onstage. For a distillery with as much heritage (and modern innovation) as Jack Daniel’s, Shaboozey favors the classics when it comes to whiskey. “I like JD, you know what I mean? Some of my friends call me… the Jack Man,” he said with a laugh.

Of a hectic past year, Shaboozey described it as “rewarding” and “exhilarating,” and notes that he’s eager for more, describing his mindset as “go, go, go, go” as he works to build off the success of his breakout third album, Where I’ve Been, Isn’t Where I’m Going.

Musically, the singer lists everyone from Gillian Welch to Johnny Cash as inspirations, along with the gritty outlaw country of Townes Van Zandt, and naturally, the singer is a fan of any music with a focus on “great storytelling,” he says. Those inspirations should give the artist plenty to go off as he plots his next album, and Shaboozey noted his band will bring a mobile recording rig to try out new songs on tour for the first time.

His perspective goes well beyond whiskey and songwriting, though. The self-described “jeanhead” is also a big fan of Levi’s and even starred in a short film for the brand’s recent Global Icons campaign. “I wear a lot of jeans, a lot of Western shirts, and it’s always about style and how I can feel good up on stage,” he said.

Shaboozey’s rise in the music scene has taken him to the likes of legendary rock clubs like Washington, D.C.’s 9:30 Club, and helped him dial in his setlist and stage design (Jack Daniel’s whiskey bottles, like any good rock show, are certainly par for the course).

“The set is really awesome. We spent a lot of time dialing it in and trying to make it as great as possible,” Shaboozey added, noting that “it takes a village to get here.” As Shaboozey brings his global smash hit (and plenty more fun) out on the road, check out his setlist here and be sure to bring your dancin’ boots (and an appetite for Jack Daniel’s whiskey).

The Great American Roadshow Setlist

1. “Last Of My Kind”
2. “Anabelle”
3. “Blink Twice”
4. “Tall Boy”
5. “Drink Don’t Need No Mix”
6. “Vegas”
7. “Highway”
8. “Move On” (with Kevin Powers)
9. “Family Traditions” (Hank Williams Jr cover)
10. “Amen”
11. “Finally Over”
12. “Fire And Gasoline”
13. “East Of The Massanutten”
14. “Horses & Hellcats”
15. “Good News”
16. “Let It Burn”
17. “A Bar Song (Tipsy)”

The idea that one can snap your fingers and be transported to a different locale entirely is an intoxicating prospect, but the new Shinola Hotel City to Shore Travel Experience is about as close as one can get to an instantaneous change of pace.

Arriving just in time for peak fall leaf-peeping, the exclusive travel package brings together the lovely tranquility of Northern Michigan’s recently opened Otis Harbor Springs alongside the mix of Motor City grit and modern refinement that is the Shinola Hotel, as Maxim found out during an exclusive visit to both properties earlier this season.

Both share a curious, highly stylish throughline in terms of handsome design DNA: Former Shinola Creative Director Daniel Caudill was at the helm of the Otis Harbor Springs, as well as the impeccable Shinola Hotel, which brings the illustrious Detroit watch brand’s vision to life in stunning clarity. Complete with a Shinola boutique in the hotel and access within minutes to the company’s Cass Corridor HQ and production facility, you could very well say that the Shinola Hotel is the most stylish property in Detroit. Now, it has a northern Michigan partner to match in the Otis Harbor Springs.

Available now for $2,400 plus taxes and fees across select fall dates, the Shinola Hotel City to Shore Travel Experience sees lucky travelers start their journey across the lovely autumnal scenes of Pure Michigan with two nights in Detroit at the hip boutique hotel. To kick off a prime fall weekend, guests then embark on a self-guided journey north to Harbor Springs for a two-night stay at the revamped, luxe Otis Harbor Springs. At the Otis, custom furnishings, Flamingo Estate grooming products and a chic outlook on Mid-Century Modern design speak to Caudill’s vision for a fashionable and yet heritage-minded update to a long-running motor lodge.

The experience kicks off in elevated fashion, bringing visitors into an elegant Shinola Hotel Cass King room. Each property is offering $100 in dining credits, plus breakfast for up to two guests. It’s as if each property thought of every carefully considered detail, then improved upon even that high bar for hospitality.

In addition to prime access to buzzing Motor City culture (and the hotel’s excellent San Morello restaurant), the Shinola Hotel watch lending program is an astoundingly cool draw for guests who stay in suites on the property. The VIP personalized concierge visit gives you the chance to select your choice of a luxury Shinola timepiece during your stay. To say that Shinola watches add some wrist game flair alongside an Old Fashioned is an understatement. There are even rarities like Shinola’s Petoskey stone dial watch available through the program: Putting a covetable Shinola watch on one’s wrist only heightens the entire experience.

Guests at the Shinola Hotel are also encouraged to visit the property’s speakeasy-esque Evening Bar, where cocktails like the Spirited Away (a rich and sumptuous blend of rye and cognac, plus a smoky hint Scotch and a dash of honey) are especially delectable.

San Morello’s rich, elevated Italian-American cuisine also serves as hearty sustenance ahead of an evening exploring Detroit’s many delights on foot. The property’s culinary offering includes more casual fare, like tantalizing fried chicken at Penny Red’s or refreshing steins of beer at The Brakeman.

The same meticulous attention to detail can be found further north after one’s journey to the bucolic, revamped motor lodge at the Otis Harbor Springs. Set across 10 acres and boasting a “long-spanning legacy of Mid-Century Modern design,” the Fireplace Lounge is an utterly cozy, luxe-meets-rustic place for a round of cocktails.

Complete with its original stone fireplace and sturdy wooden beams, the Fireplace Lounge boasts a visitor-favorite Otis Fashioned (a buttery blend of maple, rye spice and walnut bitters), while the About Last Night delivers the spice of mezcal and habanero with a cutting touch of floral blanco. Seasonal cocktails and small plates deliver suitably premium, utterly delicious variety for a weekend visit, and the bar’s mixology team says the destination is even popular among locals.

The property blends rich and warm tones with a considered take on Mid-Century Modern design, with one story of 31 exclusive rooms set around an inner courtyard complete with lawn games and prime access to a series of lovely rolling meadows. In nearby Harbor Springs, perfectly classic autumnal Michigan pursuits await, from blazing lakeside sunsets to vibrant dining at NOMAD Harbor Springs (don’t miss out on its spritz menu, boasting Fernet, CYNAR and more).

For those who crave the modern style of the Shinola Hotel (and the chance to try a Shinola watch on for size), the new Shinola Hotel City to Shore Travel Experience is a prime introduction to the famed brand. And just in time for gorgeous fall foliage, the program’s offerings at Otis Harbor Springs couldn’t be more perfectly suited. Book your Pure Michigan getaway now, and be on the lookout for future partnerships between the two premium properties.

The best fall microbrews add depth of flavor, notes of spice and plentiful rich, golden amber color to your beer fridge, not unlike the way a burnished pair of leather boots or a deep olive chore jacket expand your sartorial palette.

And while beers brewed for Oktoberfest are in plentiful supply, there are also options for those who favor the difficult-to-perfect pumpkin ale and even the bright Helles lager. Just in time for fall tailgates, evening bonfires and foliage strolls aplenty, sip into the season with these must-try autumnal microbrews.

Threes Brewing Hereafter Oktoberfest

The taste-making Brooklyn brewery is never one to shy away from flavor and innovation in spades, using four hop varieties and three types of German malt for an utterly rich, distinctive take on the Oktoberfest lager. Eye-catching can designs and two thoughtful, inviting taproom spaces accent the experience if you happen to be in the borough this season. $17/4-pack

Dogfish Head Punkin Ale 2025

Pumpkin beers can be difficult to get right: A hint or suggestion of spiced pumpkin is often the proper course of action, and Dogfish Head walks that tricky line in rather delicious fashion. Flavor notes of brown sugar complements its overall brown ale composition. $11.99/6-pack

Sam Adams Harvest Helles

Sam Adams’ seasonal styles are the stuff of wonder and consistency, and the famed Boston brewer is shaking up its rotation with the introduction of a new lager well-suited to fall. Notes of stone fruit and even citrus mingle with a traditional cereal grain backbone: This beer is practically made for a crisp fall afternoon tailgate. Find this beer in the company’s seasonal Fall Legends variety pack. $18.49/12-pack

Wicked Weed Festbier 2025

As its North Carolina home continues to rebuild a year on from a devastating hurricane, Wicked Weed continues to brew some of the most approachable and frankly delicious beers on the market, including this classic take on the fest bier. It arrives just in time for Oktoberfest celebrations here in the States, with plenty of malty character to match. $14.99/6-pack

Harpoon x L.L. Bean Harvest Lager

Talk about a match made in heaven: Two Northeast icons come together for a perfectly balanced, golden amber lager that pairs especially well with cool nights around a bonfire, richly textured sweaters and of course, a trusty pair of L.L. Bean fall boots. Maine-grown malt carries forward this crisp amber lager, which Harpoon says was “brewed in the spirit of friendship, New England craftsmanship, and the idea that being outdoors is better together.” We’ll certainly drink to that. $9.99/6-pack

Shiner Oktoberfest 2025

Shiner’s German heritage and its roots in Spoetzl, Texas need no introduction, and it should come as no surprise that its version of a marzen delivers notes of freshly baked bread and a rich yet pleasingly drinkable character. $12.99/6-pack

Devils Backbone O’Fest Lager

This beer has just about everything one could ask for in a perfect fall beer, from a malty, bready backbone to a rich golden amber color and even better drinkability. When paired with bratwurst or other hearty seasonal staples, it’s a supremely delightful imbibing experience. $10.99/6-pack

Elysian Brewing Night Owl

Since the late 1990s (1997, in fact), Elysian Brewing has developed and brewed more than 100 pumpkin beers: They know a thing or two about the category, going so far as to use pumpkin puree (along with cloves, cinnamon, nutmeg and allspice) in this delectable beer. A bonus: It’s part of a variety pack available in cans nationwide for the first time. $11.99/6-pack

Sierra Nevada Oktoberfest 2025

It’s hard to pick just one favorite among Sierra Nevada’s legendary lineup of brews: Its Pale Ale is a craft beer icon, its much-loved Celebration Fresh Hop IPA is a winter’s delight, and its Oktoberfest now bridges the gap between the two in authentic fashion. The German-bred Opal hop is among five varieties delivering absurdly crushable, malty flavor. $10.99/6-pack

Bell’s Brewery Raspberry Wheat Oberon Eclipse

Bell’s Oberon, with its wheat-meets-citrus character, is normally a welcome introduction to the brighter, breezy climes of spring. The iconic, eccentric Kalamazoo brewery doubled down on Oberon with a darker, deeper wheat backbone and more spiced notes via its cold-weather-themed Oberon Eclipse line. Now, that roster gains a new member with the dark fruit touches of Raspberry Wheat Oberon Eclipse, all the better to keep the Oberon-related fun rolling all year long. $14.99/12-pack

The Booker’s line bears an impressive enough lineage without experimentation, the result of a late 1980s debut that saw distiller Booker Noe (the grandson of Jim Beam) offer up 1,000 cases of barrel-strength whiskey to consumers. Previously, the barrel-strength bourbon was only set aside for lucky family and friends. But never before had James B. Beam Distilling experimented with a tequila barrel-finish for Booker’s, nor any of its prized whiskey stock: The results manage to speak for themselves, as Maxim found out during an exclusive visit to the rolling hills of the distillery’s Kentucky home earlier this month.

Calling them “particularly well-traveled,” the iconic distillery turned to barrels used to age its 2018 30th anniversary edition, sending them south of the border to El Tesoro tequila distillery and noting that “there’s a time-honored practice of collaboration between distilling families.” But here’s where things took a turn for the better (an already high bar to clear), as El Tesoro then sent the barrels back north: Enter Booker’s Kentucky straight bourbon.

While Booker’s “The Reserves” 2024 was an intricate blend of eight-to-fourteen-year-old whiskies blended and delivered at 125.9 proof, the 2025 edition leans on liquid aged to precisely 8 years, 10 months and 11 (or 12) days, with exact timing noted on the hand-numbered label And while the proof clocks in at 123.3 and the color is no less rich and sumptuous, the distinction is noticeable, at least in a side-by-side tasting. A “story as unique as its flavor” marks the offering, which manages to feature bright, utterly subtle and yet near-citrus like notes with a light touch of agave on the nose. It’s a curious and utterly delicious prospect that assuredly warrants the $129.99 suggested retail price.

Eighth-generation Beam family master distiller Freddie Noe said the Reserves line marks “something new, inspired by my granddaddy’s boundless curiosity and relentless pursuit of flavor.” Noe continues to carve out his own path in substantial fashion, as his own name recently graced a bottle of Jim Beam for the first time (in the Jim Beam Lineage 2025 offering).

The fact that bright cooked agave notes shine through on both the nose and finish in the latest Booker’s release, along with charred oak on the palate, speaks to an experiment done the right way, opening the door for further tequila-related releases, likely from both companies (at least, bourbon enthusiasts can dream).

Delivered as per tradition in a striking wooden display box that echoes the illustrious center-of-the-rickhouse barrels from which it was born, there’s a sense of tradition further extended and made modern by the younger Noe. From the 2023 debut of an American single malt to this year’s use of an altogether-new finishing process for the legendary distillery, Jim Beam handily proves the best whiskey is worth taking on a journey from barrel to bottle and onto your bar cart.

The pioneering whiskey company is no stranger to experimentation, nor to having a bit of cheeky fun in the process (whiskey cut with Liquid Death water, anyone?). And yet, there’s a lofty and luxe air to The BigShǝBàng. Slated for release this fall and newly announced, it joins other covetable and pricey WhistlePig offerings, including its Boss Hog series. Previously, the 25-year-old Badonkadonk (which debuted last year) was the crown jewel of its high-age statement whiskies, and 2023’s 21-year Béhôlden marked its entry into the burgeoning American Single Malt category.

View this post on Instagram

A post shared by WhistlePig Whiskey (@whistlepigwhiskey)

Consider WhistlePig a force to be reckoned with in that quickly growing arena, with the tools and pursuit of innovation to match. That means BigShǝBàng’s whopping 30-year age statement is a “super aged anomaly” that clocks in at an SRP of $4,999. The exact provenance of the liquid is unknown, but its designation as North American single malt likely places its origin north of the border in Canada (other releases have included whiskey blends from Indiana, for example).

Not to worry: Both 21-year-old Béhôlden and 25-year-old Badonkadonk will continue to receive annual limited releases.

The company, which describes its latest luxury offering as a “cosmic shift” in the world of whiskey, notes that The BigShǝBàng was “aged longer than any other North American Single Malt.” The liquid spent three decades in American Oak before receiving what should be a rather curious, luscious secondary maturation in Vin Santo Italian dessert wine barrels, giving it what WhistlePig calls “velvety character with profound depth.”

There’s already plenty of deep mouthfeel to WhistlePig’s flagship lineup, including its excellent 10-Year Straight Rye offering and its Piggyback series, anchored by a highly approachable yet no less luxe 6-year bourbon. The latest WhistlePig release ventures well beyond the boundaries of what the market knows as American Single Malt at the moment, the distillery noted. “The BigShǝBàng is a flavor supernova – radiant, otherworldly, and unlike anything we’ve ever put in a bottle,” said Meghan Ireland, Head Blender at WhistlePig.

It was a labor of love to track down rare Vin Santo barrels, Ireland said, and in total, fewer than four barrels of The BigShǝBàng have been made available this year. “We’ve been hunting down Vin Santo barrels for a few years now, and the stars finally aligned with a precious few to finish this inaugural release,” Ireland said. “As with many of our most elusive casks, they’ve proved to be a catalyst for complexity that’s well worth the quest.” Boasting a floral nose with touches of wheat crust and honeyed bread, WhistlePig notes the ultra-exclusive whiskey also features toasted cedar on the palate and a delicate, sweet finish.

View this post on Instagram

A post shared by WhistlePig Whiskey (@whistlepigwhiskey)

The liquid, presented in a handsome wooden display box, features an elegant script label on its bold glass bottle, which is further numbered individually. What limited quantities are available of this impressive 30-year-old single malt will be for sale at “the best establishments nationally,” while The BigShǝBàng will notably be available at the WhistlePig Vault in Louisville. The elusive quest for the latest and greatest rare offering from WhistlePig continues apace.

The limited-edition release marks the third year in a row that the legendary Kentucky distiller has retooled its flagship recipe by aging liquid in its limestone cellar, and the results are as impressive as any past Maker’s Mark debut. A blend of 12-year-old and 13-year-old bourbons went into Maker’s Mark 2024 Cellar Aged, while the inaugural Maker’s Mark 2023 Cellar Aged expression fused 11-year and 12-year-old bourbon. This year’s expression, as Maxim found out during a visit to Star Hill Farms last week. delivers subtle yet noticeable tweaks on time-honored Maker’s Mark liquid, blending 74% 11-year-old liquid, 10% 13-year-old distillate and 16% 14-year-old bourbon.

View this post on Instagram

A post shared by Maker's Mark (@makersmark)

The result is a bold yet delicious 56.45% ABV final product that drinks at a much lower proof. “Our cellar, built into the natural limestone shelf that surrounds our Star Hill Farm distillery, plays a vital role in shaping the whisky’s final profile — just as our environment has done since our founding,” said Dr. Blake Layfield, master distiller at Maker’s Mark, noting that cooler temperatures help slow down wood tannin extraction, “avoiding the overly bitter, tannic notes that can come with traditional long aging,” he added.

For Maker’s Mark, the pursuit is shaped as much by its surrounding natural beauty and historic farm as much as how the liquid interacts with its barrels. “What’s the impact of farm on flavor?” said Rob Samuels, Maker’s Mark managing director and its eighth-generation whisky maker, noting that the Kentucky distillery aims to “be on the forefront of regenerative agriculture” (its farm-to-table restaurant and rolling, lush hills are dotted with everything from beehives to Wagyu beef cattle). The distillery and its red wax-dipped bottles reflect a delicate approach, aged to taste and not time, as Samuels often says.

Both heritage and innovation drive the process at Maker’s Mark, which has lately experimented with custom wood stave finishing and of course, the new fan favorite Cellar Aged series. A stroll across the property reveals constant motion, but the kind that requires a closer second look: Packed gardens provide cocktail and meal garnishes, and a shaded forest near a reservoir delivers a quiet respite.

View this post on Instagram

A post shared by Maker's Mark (@makersmark)

The previous duo of Cellar Aged releases bolstered an already-exquisite portfolio of bourbon from the company, founded in 1953 by Margie and Bill Samuels, Sr. Their presence, from old-school portraits to an impressive series of archival documents and awards on display throughout Maker’s Mark offices, remains paramount to the distillery’s success, the company says.

And while Maker’s Mark boasts a flagship recipe able to stand on its own, the company had further questions about how far it could go. “The question was… what would happen if we rotated classic Maker’s Mark into that warehouse?” Layfield said, leading an exclusive guided tasting on the distillery’s secluded campus last week. “Our taste vision for Cellar Aged was ‘How could we make an older aged version of Maker’s Mark?’ We’ve been asked for years to make this exact thing… but it didn’t meet our taste vision, our house style of whisky.”

View this post on Instagram

A post shared by Maker's Mark (@makersmark)

The end result after much experimentation meets the legendary distillery’s high standard. Call it a blend of scientific alchemy as much as artistry, delivering a luxe whiskey (or whisky, as Maker’s Mark calls it) that ends up being “approachable” rather than challenging to drink, Layfield said. “By going into the cellar, the finish is very much different, the profile is very much different” compared to other experimental versions of aged Maker’s Mark the distillery worked on over the years.

“Every year is a unique flavor profile,” Layfield said, and a side-by-side tasting of the three Cellar Aged expressions reveals varying notes of caramelized sugar and oak, and in the case of this year’s release, baked apple and a long, luscious finish, while past releases echo even more distinct flavor notes, like a striking dash of coconut in Cellar Aged 2024.

2025 Cellar Aged (available beginning mid-September in the United States, Germany and Global Travel Retail accounts for the accessible price of $175) reflects the distillery’s “batch small, bottle big” process, Samuels said. And to kick off Bourbon Heritage Month on September 5th, its latest aged liquid will be available for purchase on-site through the distillery’s Cellar Aged Experience, featuring a guided tour and a series of tasting opportunities any bourbon fan would be wise to experience.

While the heritage distillery could have easily rested on its laurels, its eighth-generation whisky maker noted that “from the beginning, Maker’s Mark has gone to extraordinary lengths to craft an uncompromisingly delicious bourbon,” with Samuels calling its latest aged release ” a continuation of that pursuit.”

The handsomely presented and utterly delicious new release is far from the only boundary-pushing effort undertaken by the distillery. Its fantastic on-site culinary program (featuring a new summer menu) makes use of livestock, vegetables and produce grown on its sprawling grounds, which are as breathtaking as any distillery across the globe.

And while some spirits are perhaps best enjoyed neat or on the rocks, the company’s new Summer of Sours cocktail program showcases the many flavorful ways Maker’s Mark can be incorporated into a vibrant range of specialty seasonal sips. The distillery even worked with one-stop hosting-centric brand Big Night on custom recipes, tablescape ideas and barware, proving that the iconic distillery likely has something to suit every taste and palate (the Blackberry Old Fashioned and the classic Gold Rush are particularly tantalizing).

Equally as stunning and visually pleasing as the rich golden-amber liquid within a Maker’s Mark bottle is a newly installed exhibit by renowned contemporary artist Dale Chihuly. The exhibit manages to make the iconic distillery’s lovely grounds even more striking, especially as the sun sets and nine dramatic glass-blown installations come to life.

View this post on Instagram

A post shared by Maker's Mark (@makersmark)

The experience is best enjoyed with a Maker’s Mark cocktail in hand, a visit that can be booked now through December 7th. Take note: The art-meets-bourbon tour includes surprise limited-release pours and other bookable experiences, the distillery said. “I drew a lot of inspiration from the landscape and architecture of the campus, and I’m excited to return with a new exhibition that responds to this special place in new ways,” Chihuly, who worked with Maker’s Mark on a 2017 installation, said in a statement.

From the pleasant hum of red wax-dipped bottles rolling down the bottling line to the quiet hush of secluded forest and the dappled sunlight hitting its many aging oak barrels, the Star Hill Farms experience (and the accompanying Cellar Aged 2025 release) remains nearly without peer. And with Maker’s Mark Cellar Aged 2025 priced at less than $200, one might say the race is on to see if a better value exists in the world of luxury spirits.

Taking a road trip through Maine has been a longtime ambition of mine. My chariot of choice was a new Land Rover Defender 110, and my route would take me and my family up the coast to Rockport Harbor, then north to Old Town for a day of fly fishing for small mouth bass on the Penobscot, then back down for a final night in Kennebunkport—feasting at some of Maine’s best restaurants and soaking up the late summer beauty. I picked up a V8 Defender wearing an earthy, glossy color called Gondwana Stone in Boston. It’s a vehicle I’ve driven off road in a Land Rover Experience, but I’ve never been so free with one as I was in Maine. The balance of heft and power—a 5,700-pound SUV running a 5.0-liter engine with 518 horsepower and 461 pound-feet of torque—all but guaranteed a fun week on the road. It drives like a tank mated with a sports car. 

Portland

Inn by the Sea

Our first stop was at Crescent Beach, which is a quick and (mostly) scenic nine-mile drive from Portland. It’s close enough to go into the city for a meal but far enough away to see bright stars and hear only the lap of waves. But you don’t have to go to Portland to dine well, because the inn’s restaurant, Sea Glass, is stellar. Our first meal in Maine was lunch there, and I had the best lobster roll of the trip. Our two-bedroom suite was spacious, with a full kitchen and a large deck overlooking the ocean. There’s a boardwalk leading out to the beach, and the trail is surrounded by bay laurel bushes. At the end of the boardwalk is a station in the woods with towels, cold water and cold beer for the chaise lounges set up for guests. We had rosé by the pool while the kids had ice cream and charcuterie from the poolside snack bar. At night, fires on the lawn were stoked for s’mores under plentiful stars. To a person, everyone I met on staff here left a very warm impression. 

The Good Table

A five-minute drive from Inn by the Sea, The Good Table has been a Cape Elizabeth staple since 1986, family run for nearly 40 years before it was sold to its current owners. While I can’t compare the prior version, I was charmed by the restaurant’s current incarnation—the staff, the cuisine, and the excellent cocktails. With dishes like Maine crab cake, local whitefish chowder, cavatelli with Maine lobster, it’s coastal comfort food at its best. 

Luke’s Lobster

Luke’s Lobster at the Portland pier is so well located, I was afraid it could be a tourist trap—until I saw how serious their fresh lobster operation is and had dinner here. I felt like a fool for assuming any place with a view this good couldn’t also have incredible food. We sat down next to a bearded Scandinavian man eating two boiled lobsters at a table for one. I had to ask what his story was. He told me he’d just finished hiking the Appalachian Trail from Georgia to Maine, and that this dinner (yes, the one I was currently interrupting) was what he’d dreamed about along the way. With his lobster bib and hands glistening, Luke’s was his reward after 2,197 miles and a couple hundred dehydrated dinners. He had a flight to catch the next morning, and I left him to enjoy his hard-earned gluttony in peace. 

From the top-floor windows, we watched a big ship come into port and an old man in a tiny boat who looked like he’d rowed out of an oil painting, while devouring a flight of lobster rolls. After dinner, Luke’s Assistant GM Brian Noble gave us a tour of their lobster operation. They have a dock on the property where lobster boats can unload their catch. Once inside, they’re kept in circulating and temperature controlled water that mimics the ocean for never longer than a day or two before they’re sold to points around the globe. Noble explained to us that bigger is not better with lobster, and there is an optimal size for flavor and tenderness—turns out “average” is actually ideal.

Maine & Loire

That patio at Inn by the Sea was begging for a bottle of good wine, and for that we went to this serious modern wine shop in Portland. We bought a mixed case that served us well on our journey north where high-end wine shops were scarcer. 

The Clam Bar

An elevated version of an outdoor seafood shack on the river in Portland’s West End, in an area surrounded by dry docks and shipyards. Ironically, I got the burger, and I didn’t regret it. My family went the seafood route, and I can vouch that it’s great, too. Cocktails are better than you’d ever expect from a seafood shack, with standouts like the vaguely Tiki-adjacent Howler Monkey, which is vodka-based and tropical with hints of coffee and chocolate, and an also Tiki-esque Pain Killer with an optional dark rum floater that will make you want to order another burger. 

Heading North From Portland

Maine Fly Company

With as many cool outdoor products that are made in Maine—and considering that fishing is one of the things the state is known for—it came as a shock to me that until recently, there was no made-in-Maine fly rod. An avid angler named Jeff Davis decided to change that in 2018, when he left a corporate C-suite to launch a brand of fly rods inspired by his father’s love of fishing and Maine’s fly fishing legacy. Davis gave me a tour of his fly shop and the space where he and a handful of craftspeople make their rods, and he loaned me his personal rod to take with me to the Penobscot. The shop is in an historic brick building in Yarmouth on the edge of Royal River. The rods are named for different bodies of water around the state: The Kennebec, The Carrabassett, The Moose River, and others. It’s open to the public, so for any and all lovers of fly fishing (or even just the fly-curious) this is a mandatory stop 20 minutes north of Portland. 

Rockport Harbor

Rockport Harbor Hotel

If you close your eyes and dream of how pretty a Maine harbor could be, that’s what you get when you come around the bend in the windy coast road and catch your first glimpse of Rockport Harbor. For the visitor, there’s no better way to perch yourself at the center of this view than to stay at the Rockport Harbor Hotel, located on a hill just above the waterfront. With a lobby restaurant, a penthouse restaurant and bar, and a destination restaurant next door, you could stay here for days without having to leave the premises and still eat well. A steakhouse and oyster bar, 18 Central, is next door to the Rockport Harbor Hotel, and locals in the area—like my old Los Angeles friend and groomsman Dave who joined us—view it as one of the best restaurants in this part of the state. The hotel is just an 8-minute drive from the town of Camden, which is as much of a platonic ideal of a Maine village as Rockport Harbor is of a Maine harbor.

Rayr Wine Shop

Because the wine we bought in Portland didn’t go as far as we’d hoped, it was a bit of luck to stumble into this excellent Rockport Harbor wine shop in an ivy-covered mansion on the outskirts of town. (Beware that the staff will likely talk you into a nicer bottle than the one you walked in for, but you’ll thank them later.)

Old Town

Old Town Canoe Factory

I’ve been paddling Old Town canoes since I was a kid at summer camp in 1980s North Carolina. So, the name Old Town has a certain resonance within my memories before I even got to the town it’s named for. The new Old Town Canoe facility is shared with sister brands such as Hummingbird and Jetboil, and the factory floor, where Old Town canoes and kayaks are made, is a thing to behold—think Willy Wonka does watercraft. Barrels of colored plastic beads and giant steel molds where the plastic is heated into ship shape, so to speak. Johnson Outdoors’ Marketing Director Ryan Lilly—and my fly fishing partner for the day—showed me a large, ancient wooden filing cabinet filled with cards for every old wooden canoe they’ve sold, stretching back a hundred years.  

I had never been fly fishing from a kayak before, and the idea intimidated me. Turns out my definition of “kayak” needed an update. What Lilly trailered to the Penobscot was a pair or Old Town Autopilot kayaks, which not only eliminate the need to paddle, but have a GPS anchor system that will lock you in place so you can ignore everything but your casting. Traversing the lake with a quiet electric motor doesn’t interrupt the vibe or scare the fish, and I caught several small mouth bass on the Maine Fly Rod, and the fight they put up is a lot of fun. 

Waterville

Lockwood Hotel

Unlike the coast of Maine, which is clustered with cute inns, the inland areas of the state are another story. Heading south from Bangor via the inland route is stunningly beautiful in terms of nature, but you have to choose your overnight accommodations wisely. The Lockwood Hotel is part of Charlestowne Hotels, which I know because it’s based in my hometown of Charleston, so I knew any property of theirs would be a good bet. The hotel’s restaurant, Front & Main, is the kind of place where you’d get your visiting parents to bring you if you were a student at nearby Colby College. Both the cuisine and the cocktails were top notch, and the service was chummy but also precise. Our room had a view of the Kennebec River, which is as wide and dramatic here as the Mississippi. 

Kennebunkport

For our final night in Maine, we wanted something special, and Hidden Pond has special to spare. A luxury resort made up of cabins and houses in the woods near Kennebunkport, just checking in made us regret that we only had one night to spend there. Our cottage in the woods had a large and fully stocked kitchen, and a screen porch for polishing off our last bottle of wine later that night. We had lunch poolside under a canopy of trees by the main lobby building, then the kids got into tie-dying shirts in a vegetable garden shed. We managed to get a coveted reservation at Earth at Hidden Pond, which is open to the public and very hard to get into. Dinner at Earth was superb, with smothering service, garden-garnished cocktails, and a farm-to-table menu rivaling any Northern California haute cuisine. But book ahead, book very ahead. We only spent one night at Hidden Pond, but many months later my kids still ask to go back—and ask for it by name. 

Acclaimed Utah whiskey distillery High West has followed up last year’s Bottled in Bond rye whiskey with a new Bottled in Bond bourbon.

This limited-edition bourbon joins High West’s Core Range, including High West Bourbon, Double Rye, Rendezvous, and Campfire. Crafted 4,000-feet above sea level at the High West Distillery in Wanship, Utah, this 100-proof expression was aged 4 years and 5 months in a federally bonded warehouse, meeting the rigorous standards set by the historic Bottled-in-Bond Act of 1897—America’s first consumer protection law.

“Experience a high-rye bourbon crafted for bold flavor, featuring a mash bill of 36 percent rye and 64 percent non-GMO yellow corn,” the brand further elaborated in a statement announcing the bottle. “Distilled at a single distillery, in a single year, during a 6-month season, Bottled in Bond whiskeys are like a single vintage of wine, offering an intimate snapshot of the distiller’s process. High West Bottled in Bond Bourbon is perfect for the discerning enthusiast seeking quality, authenticity, and tradition in every pour.”

Official tasting notes describe a fruit-forward nose of “Honeycrisp apple, golden raisins, zested kumquat, graham cracker crust, wildflower honey, malted milk chocolate, toasted oak spice, [and ] honeycomb in a wicker basket. On the palate, expect flavors of peach and cherry cobbler, gingersnaps, roasted marshmallows, puffed wheat cereal, cocoa nibs, molasses, dried thyme, charred barrel staves before a finish of grated almonds and brown butter.”

Priced from $85, High West Bottled in Bond Bourbon is available nationwide at select retailers and will begin shipping to 35 states via shop.highwest.com. And for those who prefer their whiskey with a little more spice, Bottled In Bond Rye is also available.

First brewed and released in 1992 to celebrate 1,000 batches of Goose Island beer, the innovative Chicago brewery continues to find new ways to put its already-stellar Imperial Stout through the ultimate test: Aging in hardy wooden barrels sourced from the bourbon trail. Billed as the original barrel-aged stout, Goose Island’s hotly anticipated series continues to take place of pride among the best new microbrews, at least if its annual enthusiastic reception is to be believed.

Six intensely flavorful releases deliver variety and originality to the Bourbon County Stout family, led by Bourbon County Brand Original Stout. The OG Stout starts with Goose Island’s original recipe and is further aged in an impressive combination of freshly emptied Buffalo Trace, Heaven Hill, Wild Turkey and Four Roses bourbon barrels for an average of 12 months. With a decadent mouthfeel and what the brewery calls flavors ranging from caramelized sugar to vanilla, the 2025 take on a time-tested favorite should prove a toasty fall and winter sipper.

The distinct barrel aging process behind each beer, the original included, reflects the famed brewer’s commitment to innovation, the company said. “The Bourbon County Brand Stout family tells a story of metamorphosis—where barrels, time, and innovation evolve a true original,” Goose Island noted.

Just as impressive and covetable is 2025’s Bourbon County Brand Double Barrel Stout, which spends time in Heaven Hill bottled-in-bond bourbon barrels. Every decision, including ingredient selection and barrel selection “reveals a new facet of Original Stout,” Goose Island said, calling out the “nuanced complexity” of the whiskey that graced the barrels before Goose Island stout beer. “The rich sweetness of the stout pairs beautifully with subtle rye whiskey influences from the 10-year-old barrels,” said Connor O’Driscoll, Heaven Hill’s master distiller.

It was far from the only distinct barrel aging choice used by Goose Island: Parker’s Heritage 10-year 17th edition rye whiskey barrels were used to age the 2025 Bourbon County Brand Reserve Stout, delivering rye spice, plus flavors including marzipan and dried fruits. Just as engaging and sumptuous is Bourbon County Brand Cherries Jubilee within the 2025 lineup, delivering subtle baking spice and “the essence of cognac-soaked cherries” after time spent in freshly dumped bourbon barrels, Goose Island notes.

The lineup takes further aim at rich dessert beers with 2025’s Chocolate Praline Stout, as the brewery says, “Goose Island’s imperial stout undergoes an incredible transformation within the barrel,” absorbing the character of the wood itself and developing notes of toffee, fudge and marzipan in the process.

Proprietor’s Stout, meanwhile, is finished with some unlikely yet utterly delicious ingredients: Pistachios, cassia bark, walnuts and honey add intense depth of flavor and a deep caramelized body for “comforting warmth, … and a subtly sweet finish,” thanks to the inspiration of brewer Colby Magratten, who likened the beer to flavors of homemade baklava and the beehives of her aunt’s Rhode Island home. The lineup certainly delivers plenty of rich character and decadent quality ahead of the brisk fall and winter months.

In a further twist, the lineup’s Original Stout is now available in 10oz. bottles for the first time, while other selections are offered in 16.9oz. bottles and on draft. To add any one of the richly crafted, limited-edition Goose Island Bourbon County Stout releases to your own beer cellar, visit Goose Island for purchasing information and availability.

The latest Glenlivet single malt (dubbed “Artistry in Oak”) was first distilled and laid to rest a stunning 85 years ago by Gordon & MacPhail managers John and George Urqhuart, landing in a Gordon & MacPhail American Oak cask on February 3rd, 1940 “to be enjoyed after their lifetime by future generations.​” It’s a wise bet that the father-son duo couldn’t have imagined the liquid would survive more than eight decades: Enough fine Scotch lasted, in fact, to fill 125 decanters set for release in October

It’s a milestone for the 128-year independent Scotch bottler, as the company has worked with more than 100 distilleries across the decades, including The Glenlivet’s latest generation-spanning effort. Gordon & MacPhail (which also owns Speyside producers The Cairn and Benromach) announced in 2023 it would exit the realm of independent bottling, according to Whisky Advocate, but the company still has plenty of stock under its watch to account for special and incredibly rare releases.

The Glenlivet has dabbled in modern innovation (like ready-to-drink Scotch cocktails and a bourbon and rum cask-finished expression) in recent years, but the latest ultra-covetable release harkens back to the time-honored art and science of letting oak interact with distillate.

View this post on Instagram

A post shared by Gordon & MacPhail (@gordonandmacphail)

The result is a 43.7 percent ABV Scotch bottled in an as-yet-to-be-released series of decanters designed in partnership with famed American architect Jeanne Gang. The architect’s focus on sustainable design solutions and a style shaped by nature were of particular interest in selecting a partner to deliver such a rarified decanter, Gordon & MacPhail noted. The company’s Ultra Rare private range already includes a 1949 release from The Glenlivet, and a range of more than 40 whiskies can be bought online now via Gordon & MacPhail, but this fall 2025 debut should prove the most jealousy-inducing yet.

In fact, Gordon & MacPhail notes that it made the decision to bottle this Scotch nearly 85 years to the day it was first laid down (February 5th, 2025,), “harnessing knowledge passed down through four generations,” and in the process raising “this exceptional single malt from its slumber.” The first decanter holding liquid from Gordon & MacPhail cask no. 336 is set to be auctioned off by Christie’s this coming November, with auction proceeds benefitting forest restoration charity American Forests.

View this post on Instagram

A post shared by Gordon & MacPhail (@gordonandmacphail)

“Given the importance of oak in our craft, this partnership was a natural fit, aligning with our mission to leave a meaningful legacy for ongoing generations, via fundraising for the sustainable future of American oak trees,” said Gordon & MacPhail Director of Prestige Stephen Rankin, who also noted that the awe-inspiring forthcoming release “is truly exceptional due to its remarkable history and unique maturation process.” While details on the design of the decanter, pricing and purchase information are scarce at the moment, interested parties can sign up for further news online at Gordon & MacPhail.