The Ancient Methodology and Depth Behind Hana Makgeolli’s Fermented Wines

In NYC, this brewery and tasting room offer a rare taste of Korean tradition

From as early as the Neolithic era, humans across cultures have used fermentation to produce succulent, imaginative beverages. Be it 7000 to 6600 BCE in China, 5000 BCE in India or 3150 BCE in ancient Egypt, fermentation’s ancient technology has been cultivated and expanded throughout the ages. In Korea, the process is used to create vastly different alcoholic beverages, which are referred to under the …

Vermut Negre

Made in Catalonia’s Terra Alta comarca (or region) from 100% Macabeu grapes distilled with 150 local botanicals, herbs, walnuts and spices, Casa Mariol’s Spanish vermouth makes for a light, nutty and complex aperitif. Aged through a solera system, this fragrant vermouth concludes with notes of cola, candied figs and citrus.

Gallery 2019

Nuanced and balanced, Gallery 2019 wine is a blend exclusively crafted from Chardonnay and Viognier vintages and bolstered by notes of mango, vanilla and melon. Made in sustainable small batches by family-owned winery Bedell Cellars in North Fork, Long Island, the wine’s salinity, minerality and bright acidity capture the maritime terroir from where it hails.