Beef is still expensive, but one grocery chain is showing a quieter bargain on a premium cut. Costco’s same day listings recently showed a whole boneless USDA Choice ribeye at $15.41 per pound, which is lower than some smaller ribeye and strip steak formats sold through the chain’s delivery platform.

The price gap shows up in Costco’s own listings

On Costco’s same day delivery page, a Kirkland Signature USDA Choice Beef Ribeye Whole Boneless was listed at $15.41 per pound, with an estimated package weight of about 9.14 pounds and an estimated package total of $140.85. That is still a serious spend at checkout, but the unit price is what makes it notable for shoppers comparing premium beef cuts by the pound.

By contrast, Costco’s same day listing for Kirkland Signature USDA Choice Beef Ribeye Steak Boneless showed an estimated price of $67.70 for about 3.98 pounds. That works out to a visibly higher total for a much smaller pack, even before a shopper compares the per pound figure against the whole ribeye option.

Another Costco same day page also listed Kirkland Signature USDA Choice Beef Loin New York Steak Boneless at $15.88 per pound. That means the whole boneless ribeye was showing a lower per pound price than a premium strip steak listing on the same platform. Costco also notes that inventory availability and pricing can be delayed by up to 30 minutes and are subject to change, so these figures are a snapshot rather than a permanent shelf promise.

Why that matters while beef stays pricey

This stands out because beef prices broadly remain elevated. ConsumerAffairs, citing USDA reporting, said Choice beef at grocery stores averaged $10.49 per pound in July, while USDA recently reported beef and veal prices were 11.8% higher in June than a year earlier and forecast to rise further in 2026. In other words, shoppers are still feeling pressure at the meat case even when some individual cuts or formats briefly look better.

That backdrop helps explain why a whole ribeye can look surprisingly competitive. A larger primal or subprimal cut often carries a lower per pound price because the retailer is selling it with less in store labor and less portioning. The shopper takes on the trimming and slicing at home.

ABC News reported earlier this year that shoppers have increasingly bought large cuts like beef tenderloin, New York strip loin, and ribeye to break down themselves, aiming to save money on steak night. That does not make every bulk buy a deal, but it does mean the lower per pound figure on a whole ribeye is the number worth watching, not just the intimidating package total.

What home cooks should check before buying

The first step is to compare unit price, not package price. A whole boneless ribeye at $15.41 per pound may beat smaller premium steak packs, but only if you will actually cut, wrap, and use it. A near 9 pound piece of beef is practical for a crowd, for meal prep, or for a household with freezer space. It is much less practical if part of it risks going unused.

Shoppers should also remember that Costco’s same day prices are tied to its delivery platform, and warehouse prices can differ. Costco says pricing and availability checks through its app or customer service tools are delayed and subject to change. That matters for anyone trying to confirm whether a local warehouse is matching what appears online.

For home cooks comfortable with a knife, the appeal is simple. Ribeye is one of the premium cuts many people reserve for special meals, and Costco’s whole boneless format shows how the lowest price on a better steak may not be in the most convenient package. The bargain is quieter because it is hiding in plain sight, attached to a larger cut that asks the shopper to do a little more work.

Tomatoes and basil belong together on the plate, and many gardeners also like them side by side in the bed. The idea that basil can make tomatoes taste sweeter is popular, but the best-supported version of that claim is more modest: basil may help tomatoes indirectly, while sweetness itself is mostly driven by variety and growing conditions.

Why basil is the garden addition people keep pairing with tomatoes

Basil is the surprising add-in most often tied to sweeter-tasting tomatoes, especially in companion planting advice from extension programs and garden educators. Oregon State University Extension lists basil as a tomato companion, and Penn State Extension says basil interplanted with tomatoes can help mask tomato plants from thrips. The University of Delaware also notes that companion planting claims are often rooted partly in folklore, even when diverse plantings can still bring real garden benefits.

That distinction matters for home gardeners. A basil plant tucked near tomatoes may support a healthier garden setup by adding diversity, drawing pollinators if allowed to flower, and helping attract beneficial insects, according to University of Maryland Extension and Delaware Cooperative Extension. Healthier plants and lower pest pressure can translate to better fruit quality at harvest, even if that is not the same thing as basil chemically sweetening the tomato.

There is also some older academic work behind the tomato-basil pairing. A West Virginia University thesis examined tomato, basil, and companion planting effects on yield, pest density, and flavor. Even so, extension guidance today is generally careful not to promise dramatic flavor changes from one neighbor plant alone.

What actually makes a tomato taste sweeter

If your goal is sweeter tomatoes, the strongest guidance from extension sources starts with the tomato itself. Illinois Extension says tomato sweetness is predetermined by the variety, pushing back directly on myths that adding sugar to the planting hole will make harvested tomatoes sweeter. That same myth-busting approach is important because many garden tips get repeated far more often than they get tested.

Growing conditions still shape flavor in a big way. University of Maryland Extension notes that plant nutrition, including potassium, affects tomato quality, and uneven growing conditions can reduce fruit performance. Consistent watering, good sun exposure, and proper fertility usually do more for flavor than a single trick or additive.

That is why basil makes the most sense as part of a broader strategy, not as a magic fix. A well-chosen tomato variety, picked fully ripe, will usually have a bigger impact on sweetness than any companion plant. Basil may still earn its spot because it is useful, edible, and easy to fit into the same summer garden.

How to use the tomato and basil pairing at home

For a practical setup, interplant tomatoes and basil in the same bed with enough spacing to preserve airflow. University of Maryland Extension describes interplanting patterns such as alternating crops within a row, and Oregon State Extension points to companion planting as a way to use space efficiently while supporting plant health. The goal is not crowding, but a diverse bed that stays manageable.

If you want the best shot at flavorful tomatoes, focus first on basics. Choose a variety known for good flavor, give it full sun, water consistently, and harvest when the fruit is fully colored and ripe. Basil can then play a supporting role by fitting neatly into the same bed and giving you an instant kitchen pairing once both crops are ready.

And if the tomatoes still are not especially sweet, basil is not the failure point. Extension sources make clear that sweetness is mostly about genetics and sound growing conditions, while companion planting is best treated as a useful garden practice rather than a guarantee. Still, few additions are easier to justify than one that may help the garden and definitely improves dinner.

Blind-box collectibles turn a simple kids’ meal add-on into a small gamble. For families and collectors, that usually means more surprises, more duplicates, and a tougher time finding the one figure everyone wants most.

Why blind-box promotions feel different

Traditional fast food toy promotions usually let you see the character or at least identify it on the package. Blind boxes change that by hiding the item until the package is opened. The mystery is part of the appeal, but it also means buyers cannot easily choose the figure they want.

That matters most when a set includes several characters and one especially desirable variant. In practical terms, the hidden format can stretch out the collecting process because each purchase has the same uncertainty. Even if a restaurant has plenty of boxes left, there is no simple way to know what is inside before taking one home.

For parents, that can turn a routine meal stop into repeated visits and duplicate toys. For collectors, it often leads to swapping with friends, checking resale markets, or deciding that a full set is not worth the cost and effort.

Smarter ways to approach a toy hunt

The easiest way to keep a promotion fun is to set limits before you start. Decide how many meals or standalone toys you are willing to buy, then stop there. That keeps a collectible from quietly turning into an expensive chase.

It also helps to ask the restaurant how the toys are being distributed. Staff may not know what is in each sealed package, but they can sometimes tell you whether a new shipment has arrived or whether the location is still handing out an older series. That can save a wasted trip.

If you are collecting with kids, think about the toy as a bonus rather than the main goal. A duplicate figure is less frustrating when the meal itself was the reason for the visit. If the character matters more than the food, trading groups and collector communities are usually more efficient than repeated random purchases.

When to stop chasing the rare one

A rare figure tends to become the center of attention in any blind-box run. That can make it feel essential, even when the practical odds of finding it are low. For most households, the better move is to enjoy the figures you do get and avoid treating the set like a must-complete mission.

Storage matters, too. Keep small collectibles in a labeled container or on a shelf where pieces will not get mixed with other toys. If packaging is important to you, open boxes carefully and save inserts so you can track which characters are already in your collection.

The best fast food promotions are the ones that stay fun. Once the hunt starts to feel like work, the mystery has stopped adding value. At that point, one complete burger run and a favorite figure on the dashboard or kitchen shelf may be a better outcome than chasing a perfect set.

Dunkin is leaning hard into Halloween this fall with two flavor ideas that sound more like candy aisle experiments than standard coffee add-ons. The chain says its spooky season menu began September 30, 2026, built around Green Apple Dunkin’ Zero and Purple Marshmallow Cold Foam.

The two flavors Dunkin is actually teasing

According to Dunkin’s September 30 menu announcement, the two limited-time flavor components are Green Apple Dunkin’ Zero and Purple Marshmallow Cold Foam. Dunkin says they form the base of its Halloween beverage lineup, which means they are not just one-off names in a social post. They are the central flavor hooks for the seasonal menu.

The official release frames the launch as the first chapter of Dunkin’s Halloween rollout, with more reveals promised through October. That matters because this is not a rumor or leaked menu board. It is a confirmed national seasonal push from the brand’s own newsroom, timed to kick off the chain’s October promotion window.

What makes these flavors unusual is where they land on the flavor map. Green apple is tart, bright, and easy to picture in an iced drink. Purple marshmallow is more visual and textural, since cold foam changes the top of the drink more than the body. Dunkin’s own menu descriptions back that up, using the foam across themed drinks while the apple note does more of the heavy lifting in the flavor profile.

Why green apple looks like the safer bet

The safer pick is Green Apple Dunkin’ Zero, mostly because Dunkin is using it in ways that sound easier to order again. In coverage of the launch, People described one of the drinks as Midnight Apple Dunkin’ Zero, which layers blackberry with the original green apple profile. That signals a clearer flavor direction, tart fruit with a darker berry twist, instead of a purely novelty topping.

By contrast, Purple Marshmallow Cold Foam sounds like the kind of add-on that can be fun once and a little much by the third sip. Cold foam can work well when it balances a bitter coffee base, but marshmallow usually pushes a drink toward candy sweetness. Dunkin’s own Halloween menu also includes playful builds like Franki Matcha, which uses the purple foam as a visual finish, not necessarily as the main reason to order the drink.

That does not mean the foam will flop. It just reads as the riskier component. If you want the most straightforward route into the menu, green apple looks more versatile, especially for iced coffee drinkers who like fruit-forward flavors or want something that feels seasonal without going full dessert.

What shoppers should know before ordering

Dunkin says these Halloween offerings are limited time, and the menu launched September 30. The chain also tied the rollout to October promotions for Dunkin Rewards members, including bonus-point offers on beverages ordered ahead on Mondays through October 26 and donut and MUNCHKINS deals on October 30 and 31, according to the company’s announcement and follow-up coverage.

For home cooks and everyday coffee buyers, the practical takeaway is simple. If you are curious but cautious, start with the green apple side of the menu first. It appears to be the more adaptable flavor, and it is easier to understand before you order.

If you are in the mood for something more theatrical, the purple marshmallow option is clearly where Dunkin is having fun. The company built this Halloween menu around color, character, and social-media-friendly drinks. Still, based on the official menu language now available, Green Apple Dunkin’ Zero looks like the better all-around bet for most customers.

The internet has turned the humble bowl into a full-blown obsession. What makes the latest crop so irresistible is simple: they promise the thrill of junk food with the structure of a smarter meal.

That tension is exactly why these bowls travel so well online. They look rich, messy, cheesy, spicy, and comforting, yet they are often built on rice, greens, beans, yogurt, or cottage cheese.

Why these bowls keep blowing up online

Part of the appeal is nutritional repositioning. The same social platforms that once pushed over-the-top milkshakes now reward protein counts, fiber claims, and “better-for-you” comfort food, and major outlets have tracked the surge in high-protein dairy and bowl-based meal building. The Washington Post recently noted that cottage cheese and yogurt have ridden a broader protein boom, while Bon Appétit has covered both protein stacking and fiber-forward bowls as defining currents in how people eat now.

Format matters just as much as nutrition. A bowl photographs better than a sandwich that falls apart or a slice of pizza that cools too quickly, and it gives creators an easy way to stack color, texture, and sauce in a single frame. Bon Appétit has long described grain bowls as one of the easiest, most flexible one-dish meals, which helps explain why they remain a natural template for trend cycles.

The flavor strategy is even smarter than the presentation. These bowls mimic foods people already crave by translating burger toppings, taco seasoning, buffalo heat, ranch dressing, sesame crunch, or pizza-shop cheese pulls into spoonable layers. Instead of asking eaters to learn a new palate, they offer familiar indulgence in a different architecture.

The 10 bowls everyone seems to be riffing on

The loudest category is the cheeseburger bowl. Delish’s popular version skips the bun but keeps the emotional core: seasoned beef, cheddar, pickles, onions, tomatoes, burger sauce, and often fries for crunch. Close behind is the taco bowl, usually built on rice or lettuce with ground beef or turkey, black beans, salsa, shredded cheese, avocado, and a creamy topping that gives it the richness of takeout.

Then there are pizza bowls and buffalo chicken bowls, two formats designed for maximum comfort. Pizza bowls usually combine marinara, mozzarella, pepperoni or sausage, and roasted vegetables, delivering the flavor cues of a slice without crust as the center of gravity. Buffalo chicken bowls borrow from game-day dip culture, and that matters because The Washington Post reported this year that whipped cottage cheese has become a favored way to create creamy, protein-rich buffalo bases.

Hot honey bowls are another social-media magnet, especially when they mix savory protein with sweet heat. Bon Appétit recently pointed to last year’s viral ground beef-and-cottage-cheese bowl with hot honey as part of the current protein-stacking wave. Round out the list with salmon rice bowls, sushi-inspired poke bowls, burrito bowls, loaded sweet potato bowls, and crunchy grain bowls with miso-tahini or ranch-style dressings, and you have the 10-bowl formula the internet keeps repeating.

What actually makes them worth the hype

The best versions work because they understand contrast. Rich meat or dairy needs acid from pickles, salsa, kimchi, or lemon; soft grains need crisp lettuce, cabbage, or cucumbers; and every successful bowl has a sauce that ties everything together. Without that balance, a bowl just feels like leftovers in a deeper dish.

There is also a practical reason these meals spread. Bowls are inherently modular, which makes them ideal for meal prep, dietary swaps, and family dinners where one person wants beef, another wants tofu, and someone else wants extra spice. Bon Appétit’s recent grain-bowl and tofu-bowl coverage repeatedly emphasizes this adaptability, and that flexibility is a big reason the format survives after trends fade.

Still, “healthy” is not automatic. The Washington Post has noted that cottage cheese can be high in sodium even as it delivers serious protein, and burger-style bowls can become calorie-dense fast once cheese, bacon, creamy sauce, and fried toppings pile up. The internet keeps talking because these bowls hit a sweet spot: indulgent enough to feel fun, structured enough to feel responsible, and customizable enough that almost anyone can make one look like their own signature dish.

McManis Family Vineyards has put a large slice of its California footprint up for sale, and the move says a lot about where the wine business stands right now. The family owned producer’s portfolio hit the market on September 11, 2026, with 11 properties totaling 3,496.10 acres, including its winery facility in Ripon, according to LoopNet and the Mendrin Group listing.

What McManis put on the market

The portfolio is being marketed at $77,950,000 and includes a 71,483 square foot winery facility at 18700 E. River Rd. in Ripon, plus vineyard properties in Ripon, Manteca, Galt, Herald, and Courtland. The Ripon winery site alone is listed at $22,500,000 and covers about 121.96 gross assessed acres, according to the individual winery listing.

LoopNet describes the package as 11 properties offered individually or as a bulk portfolio sale. The listing names vineyard sites including River Junction Vineyard in Manteca, Sierra Loma Vineyard in Herald, Liberty Vineyard and Dry Creek Vineyard in Galt, Ridge Crest Vineyard in Courtland, Brownslake Vineyard and Blossom View Vineyard in Ripon, along with the Ripon winery property.

The Mendrin Group materials add more detail on several of those vineyard blocks. Sierra Loma Vineyard is listed at 765.04 gross assessed acres, with 615.4 net acres of winegrapes. North Ridge Vineyard, a leasehold property in Clarksburg, is listed at 639.31 gross assessed acres and 395 net vineyard acres. Creekside includes both fee title and leasehold acreage, while Blossom View is a much smaller 9.2 acre site near Ripon.

Why the sale matters beyond weather

It would be easy to blame a sale like this on climate stress alone, but the available reporting points to a broader squeeze. News reports on the listing said McManis has been dealing with softer demand for wine, excess grape supply, and fewer buyers for crops, pressures that have weighed on growers across California.

That wider slowdown shows up in trade reporting too. WineBusiness reported earlier this year that California growers still need major acreage reduction to bring supply and demand into better balance. The same report described a large volume of California bulk wine still on the market, a sign that inventory pressure has not gone away.

Exports are another part of the picture. A wine industry filing published by WineBusiness said Canada was the number one export market for U.S. wine in 2024, accounting for 36% of U.S. wine exports. That helps explain why disruption in Canada has become such a serious issue for California producers with cross border business, including companies that had relied on provincial board sales.

What it could mean for shoppers and the region

A property listing is not the same thing as a shutdown. The marketing materials say the winery is a turn key production, processing, storage, and bottling operation, and the broader portfolio notes that the McManis brand could be discussed separately. That suggests the real estate sale and the future of the label are related questions, but not necessarily the same one.

For shoppers, the immediate takeaway is simpler: this is another sign that affordable California wine is being reshaped by market math as much as by vineyard conditions. McManis says on its own website that the family farms more than 3,600 acres of premium wine grapes and operates ten estate vineyards, so the sale covers most of a sizable estate footprint.

For the region, the listing is notable because these are not random parcels. They are vineyard blocks and a winery facility spread across established growing areas in San Joaquin and Sacramento counties. If they sell, the land could remain in grapes, shift to other crops, or move into a different ownership model entirely, depending on who steps in and what pencil out best in California wine now.

Buc-ee’s is a step closer to adding another huge Florida stop for road trippers. The planned Fort Pierce area travel center in St. Lucie County has cleared local hurdles, but construction still cannot begin until state agencies sign off.

What changed in St. Lucie County

The latest confirmed milestone came from St. Lucie County officials, who said the local review process is essentially complete. That shifts the focus away from county approvals and toward the remaining state reviews that still stand between the project and a construction start.

According to local reporting by WFLA on October 1, Buc-ee’s is still waiting on final approval from the Florida Department of Transportation and the Florida Department of Environmental Protection. That distinction matters because clearing county-level hurdles is not the same as receiving final permission to break ground.

County records also show this project has been in motion for some time. St. Lucie County’s 2024 annual report lists Buc-ee’s rezoning and preliminary planning for a 78,000 square foot site, which lines up with the long development timeline already visible in public records.

That makes the latest update meaningful, but narrow. There is still no announced groundbreaking date, and no confirmed construction start date has been released by Buc-ee’s.

How big the Fort Pierce Buc-ee’s is planned to be

Published planning details point to a very large store near Interstate 95 and Indrio Road, northwest of Fort Pierce in St. Lucie County. Reports tied to the project describe a store of roughly 76,000 square feet with 120 fueling positions, 18 electric vehicle charging spaces, and more than 700 parking spaces.

Those figures help explain why the permitting process has drawn so much attention. This is not a routine gas station project, and traffic, environmental review, and site planning all carry more weight when a development is designed at this scale.

One claim around the project has needed extra caution: whether the Florida store would become the largest Buc-ee’s in the chain. Reporting and company statements have pushed back on that idea, noting that Buc-ee’s says its Luling, Texas, location remains the largest in its fleet.

That means the Fort Pierce area store may still be one of the company’s biggest locations, but it should not be described as the world’s largest based on the latest credible sourcing now available.

What it means for Florida drivers

For drivers on I-95, the site would fill a notable gap on Florida’s Atlantic coast if it opens as planned. The proposed location would sit well south of Buc-ee’s existing Florida stores in Daytona Beach and St. Augustine, giving Treasure Coast travelers a more convenient stop on long north-south drives.

The location is also important because it would serve the Fort Pierce and wider Treasure Coast area rather than simply adding another stop near an existing Florida Buc-ee’s. For families making road trips, that could eventually mean easier access to fuel, snacks, and a large-format travel stop on a heavily used corridor.

As for timing, there is still some uncertainty. WFLA’s October 1 report pointed to 2028 as the target, while other recent reporting tied to Buc-ee’s opening estimates has listed St. Lucie County for 2027, with the caveat that dates can change.

For now, the most accurate takeaway is simple: the Fort Pierce area Buc-ee’s is moving forward, but it is not at the groundbreaking stage yet. The next development to watch is state approval from transportation and environmental regulators.

Cooler nights change what people want on the table. Richness, warmth, and comfort suddenly matter more.

The good news is that satisfying fall dinners do not require splurging on premium cuts or restaurant takeout. Even with grocery prices still rising, strategic home cooking remains one of the clearest ways to stretch food dollars.

Why fall comfort food can still be budget-smart

The latest USDA Economic Research Service outlook shows why home cooks are still watching costs closely. Food-at-home prices are forecast to rise 2.4% in 2026, while food-away-from-home prices are projected to rise 3.5%, meaning restaurant meals are expected to keep getting pricier faster than groceries. That does not mean supermarkets are suddenly cheap again, but it does reinforce the value of cooking hearty dinners at home with flexible ingredients.

USDA data also helps explain why humble staples can outperform more heavily processed meal options. In the agency’s revised 2024 Food Dollar data, farms received 11.8 cents of each dollar spent on domestically produced food, while 88.2 cents reflected post-farm costs such as processing, transportation, and retailing. That is not proof that every simple ingredient is a bargain, but it does show how much final price is shaped after food leaves the farm.

Some categories offer particular breathing room. USDA says retail dairy prices in August 2026 were 0.3% lower than in August 2025, and the agency has projected lower average egg prices in 2026 as production recovers, though shelf prices still vary by market. Poultry prices are also forecast to grow more slowly than their long-run average, which helps make chicken, eggs, cheese, beans, cabbage, potatoes, squash, and grains strong building blocks for fall meals that taste fuller than they cost.

The 12 recipes that make thrift taste luxurious

Start with dishes that lean on pantry depth rather than expensive proteins. Creamy white bean and rosemary skillet turns canned or cooked beans into something silky with garlic and olive oil, while mushroom barley stew builds savory weight from grains and mushrooms instead of beef. Lentil shepherd’s pie uses mashed potatoes as an inexpensive crown over a filling base, and creamy polenta with roasted vegetables makes soft cornmeal feel restaurant-worthy.

Fall vegetables pull major value when they are roasted, browned, or baked into starches. Roasted delicata squash pasta delivers sweetness and texture without relying on lots of meat, while baked pasta with spinach and ricotta feels abundant because dairy and noodles do the heavy lifting. Potato-leek frittata is especially efficient for using leftover vegetables, and black bean enchilada skillet turns canned beans, tortillas, and sauce into a one-pan dinner with real heft.

For meat eaters, the smartest recipes use flavor-forward, lower-cost cuts or stretch meat with produce. Braised chicken thighs with onions and apples taste elegant because the pan juices do so much work, and sheet-pan maple mustard drumsticks offer crisp skin and concentrated glaze without expensive prep. Cabbage and sausage bake succeeds because sausage seasons the whole pan, not because the dish uses much of it. Turkey chili with sweet potatoes rounds out the list by pairing affordable ground turkey with beans and root vegetables for a pot that eats like a weekend project.

How to shop and cook these meals for maximum value

The most reliable way to make these dinners pay off is to buy overlapping ingredients on purpose. A single cabbage can become a sausage bake one night and a side for chili the next, while ricotta can enrich baked pasta and be folded into polenta. Apples, onions, garlic, broth, and hardy herbs recur across multiple dishes, reducing waste and making the cart work harder.

Texture is the other secret to perceived richness. Roasting intensifies squash, sweet potatoes, onions, and mushrooms; browning sausage or chicken creates fond that tastes expensive; and finishing soups or stews with cheese, yogurt, or butter adds body in small amounts. None of those moves depends on luxury ingredients. They depend on technique, timing, and knowing which low-cost foods respond best to heat.

A practical fall rotation might pair two bean-based meals, two egg or dairy-centered dinners, three chicken dishes, and several grain-and-vegetable mains across two weeks. That balance keeps costs steadier while preventing menu fatigue. In a season built for comfort, the smartest affordable meals are the ones that feel generous, smell deeply savory, and leave enough in the budget for tomorrow’s dinner too.

Maker’s Mark is taking its wood-finished bourbon in a new direction with Expedition 01, the first bottle in its new World Wood Collection. Announced on October 6, 2026, the release is exclusive to Global Travel Retail, so shoppers will find it first in select airport stores rather than standard liquor aisles.

What Expedition 01 Actually Is

Expedition 01 starts with Maker’s Mark wheated bourbon, then splits that liquid into separate batches for finishing with different oak staves. According to Maker’s Mark, those batches are individually finished with Japanese Mizunara, French oak, and American white oak before being blended back into one final whiskey.

That makes this the first Maker’s Mark whisky to feature three oak finishes across three continents. The company says the project was inspired by its blenders’ travels and their interest in how different whisky-making traditions use wood to shape flavor.

Maker’s Mark describes the Japanese Mizunara component as bringing delicate floral notes and subtle umami complexity. It says American white oak adds sweet vanilla notes, brightness, and a rounded character, while French oak contributes warm baking spice, caramel richness, and a lingering finish.

The official tasting notes lean in the same direction. On its product page, Maker’s Mark lists clove, seasoned oak, and delicate floral aromas, followed by sweet cinnamon, vanilla, and dried orchard fruit on the palate, with a long finish marked by baking spice and fruit.

Where It’s Being Sold and What It Costs

This is not a broad U.S. retail launch. Maker’s Mark said Expedition 01 became available beginning October 6, 2026 through Avolta retail outlets in five airports: New York’s JFK, London Heathrow, Istanbul Sabiha Gökçen, Perth, and Bengaluru.

The bottle format is also tailored to the travel market. Maker’s Mark says Expedition 01 is bottled in a 1 liter size at 47.5% ABV, or 95 proof, and comes in packaging inspired by the grain patterns of the three oak species used in the release.

The suggested retail price is $84.99, according to the company announcement. Gear Patrol separately reported the price at $85, which lines up with the company’s stated suggested retail figure and reinforces that this is positioned as a premium, limited edition travel buy.

For travelers, the practical takeaway is simple: this is an airport-store bottle, at least for now. If you are not passing through one of the listed hubs, Maker’s Mark has not said that Expedition 01 will be available through regular U.S. liquor retailers.

Why Wood Is the Story Behind This Release

Maker’s Mark has spent years making oak part of its identity, especially through releases that use stave finishing to shape flavor after the initial maturation. The company ties Expedition 01 directly to that approach, calling the World Wood Collection an extension of the wood-finishing philosophy it first showcased with Maker’s Mark 46.

In its announcement, managing director Rob Samuels said the brand sees bourbon as an agricultural product shaped by “water, wheat, oak and time.” That framing helps explain why the release is being marketed less as a novelty finish and more as a study in how different woods can change a familiar bourbon base.

That message also fits the company’s broader focus on oak stewardship. Maker’s Mark says it has invested in understanding and protecting American white oak at Star Hill Farm, while using this new collection to explore how exceptional oak from other parts of the world can broaden its flavor range.

For bourbon fans, Expedition 01 looks like a bottle aimed at collectors, airport shoppers, and anyone curious about how wood species affect taste. For home bartenders and gift buyers, the bigger point is that Maker’s Mark is turning oak itself into the headline ingredient, not just the barrel in the background.

Colombian aguardiente is getting a quieter, steadier kind of American breakout. New trade data and a growing list of bar programs suggest the anise spirit is moving beyond heritage pours and into broader cocktail use.

What the latest data says

Provi, the beverage alcohol marketplace that connects suppliers with bars, restaurants, and retailers, identified aguardiente as a rising spirit in a recent 2026 trend report. In comments published by Food & Wine and republished by AOL on October 8, Provi senior director of marketing Ryan Philemon said the category saw 21% growth from 2024 to 2025, with “really significant growth” continuing from 2025 to 2026.

That growth figure matters, but so does the way Provi measures interest. The company said it looks for at least 10,000 account clicks from bars, restaurants, stores, and other trade accounts across the United States when it flags products for its trend reporting. That is a signal of engagement, not a sales tally, and it helps explain why the category is being watched closely even as it is still early in its expansion.

Philemon also pointed to New York City as a standout market for attention. According to the report, Provi is seeing heavy engagement there, with interest up 277.8% this year. At the same time, the company said actual growth in sales and menu presence is showing up more strongly in Southern markets, especially Texas, Georgia, North Carolina, and Washington, D.C.

Where Americans are encountering it

One reason the spirit is becoming easier to spot is simple: bartenders are putting it to work in named drinks, not just pouring it as a shot. Food & Wine’s reporting highlighted several concrete examples that show aguardiente crossing into mainstream cocktail-service settings.

At The Royal in Washington, D.C., the spirit appears in a cocktail called Fuego Amarillo. Santy’s Eatery in Burien, Washington, uses aguardiente in a Colombian passion fruit Margarita. Seattle’s Death & Company serves a Daiquiri made with the spirit, and Bubble Bar Boston on Main in Amesbury, Massachusetts, features an aguardiente-based cocktail created by bartender Alexsandro Beraldo.

Those examples also help clarify what kind of trend this is. Provi said the current momentum is being led more by on-premise accounts, meaning bars and restaurants, than by off-premise accounts such as liquor stores. For American drinkers, that means the clearest path to trying aguardiente may still be through a cocktail list rather than a neighborhood bottle shop.

Why this Colombian spirit is resonating now

Aguardiente is not one fixed product across the Spanish-speaking world. The term can refer to different distilled spirits in different countries, but the Colombian style most often discussed in current U.S. coverage is known for its anise profile and sugarcane base, giving it a character that stands apart from many other back-bar staples.

That distinction is worth keeping clear. While some coverage compares aguardiente with other anise flavored spirits, current reporting has stressed that it is not simply a softer version of absinthe, pastis, or arak. Production methods vary, and some newer bottlings are using barrel-resting to build a mellower finish, a sign that producers are also adapting the category for a wider range of American drinking occasions.

Philemon told Food & Wine that growing interest may be tied to broader curiosity about Latin American spirits. As tequila drinkers branch into mezcal and then into categories such as sotol, bacanora, and raicilla, aguardiente may be benefiting from that same exploratory mood. For now, the clearest takeaway is practical: if you want to know where this Colombian spirit is heading in the U.S., watch cocktail menus first.

EDITOR CHECKLIST

PATH 2, FOOD NEWS MODE

Sources found:

• AOL republication of Food & Wine article, published October 8, 2026

• The Spirits Business article on refined aguardiente brands targeting the U.S., published October 4, 2024

• Beverage Information Group item on Bacan Guaro U.S. distribution, published May 13, 2025

Key facts and sources:

• Provi reported 21% growth from 2024 to 2025: AOL republication of Food & Wine

• Provi said growth from 2025 to 2026 is “really significant”: AOL republication of Food & Wine

• Provi uses a threshold of at least 10,000 account clicks to flag strong interest: AOL republication of Food & Wine

• New York City engagement rose 277.8% this year: AOL republication of Food & Wine

• Southern markets identified were Texas, Georgia, North Carolina, and Washington, D.C.: AOL republication of Food & Wine

• On-premise growth is leading over off-premise growth: AOL republication of Food & Wine

• Cocktail examples at The Royal, Santy’s Eatery, Death & Company, and Bubble Bar Boston on Main: AOL republication of Food & Wine

• Broader context that newer aguardiente brands are targeting U.S. cocktail bars and some are emphasizing smoother production or positioning: The Spirits Business

• Additional evidence of U.S. distribution expansion for a Colombian aguardiente brand: Beverage Information Group

Human double-check flags:

• The primary readable version surfaced through AOL republication rather than a directly opened Food & Wine page

• “Bubble Bar Boston on Main” location naming should be checked against venue branding before publication

• “This year” in the source refers to 2026 and should remain tied to the October 8, 2026 publication date