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Here you will find a chronological list of articles from The Beverage Journal, Inc. Feel free to tag, comment and share.

It’s No Seacret: Ocean City Roars Back

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Vacation destinations have seen their share of hurdles in an attempt to return to normal.

Written By Teddy Durgin  |  Photography by Ashli Mix

This is the latest in a series of articles I’ve been writing on the Great Reopening of 2021. And while the previous installments covered the successful returns to form of Baltimore and Ellicott City, nowhere has this year differed from last year in such a big and positive way as Ocean City, Md. 

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Building a Successful Wine Club

Leon & Son offers wine clubs in New York and Michigan. Photograph courtesy of Leon & Son

Leon & Son offers wine clubs in New York and Michigan. Photograph courtesy of Leon & Son

Independent retailers across the country share their tips for running a profitable subscription-based wine club

By Christy Frank

In addition to adding robust ecommerce platforms and enhanced delivery programs, retailers have found opportunity in creating subscription wine clubs. 

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The Quest for Heritage Grain Whiskey

Laws Whiskey uses only Colorado-grown grain. Photograph courtesy of Laws Whiskey House

Laws Whiskey uses only Colorado-grown grain. Photograph courtesy of Laws Whiskey House

From Tennessee, Texas, and Ireland, distillers in search of distinctive flavors are reviving near-extinct heirloom corn, wheat, and barley varieties

By Jack Robertiello

As a young man, Fugitives Spirits’ Jim Massey puzzled over why heirloom corn wasn’t being used to make whiskey. His father—head of the Tennessee Wine and Spirits Retailers Association—grew heirloom varieties such as Tennessee Red Cob and Bloody Butcher, and Massey long believed they had promising potential in distillation. “When you ate the different corns, they all had different flavors,” he explains. “So why wouldn’t the whiskey?”

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