The Goods - Wine & Spirits Magazine

The Goods

What to get the wine collector who already has too many bottles? Here are some ideas.

The durable insulated backpack cooler from LifeProof holds up to six wine bottles (or 24 cans) with room for the ice pack. A chest strap (with a crown-cap opener for those pét-nats) aids in weight distribution; side pockets offer an easy place to stash away a wine key or two.
$70 at

This glass-and-metal bottle serves as a decanter for a full bottle of wine, but plunge a stopper on whatever remains and the Eto forms an airtight seal to preserve the wine for up to seven full days. $161.50 and up at

Bartender Nick Hogan teamed up with graphic designer Matt Shail to create Mover and Shaker Co., a company dedicated to wearable art with a drinks theme. We like the “If you’re reading this, put vermouth in the fridge” t-shirt, but for subtler messaging, check out the pins—the White Russian, with its polar bear circling a highball glass; the foxy Negroni pin—as well as brooches dedicated to bitters, amaro and even bar tools. $10 at

Bourbon meets its match in blueberries, but for once it’s not in a smash. The proprietors of Friends Drift Inn in Pikeville, Kentucky created a jam that combines Bourbon, cardamom and organic berries for a spread made for toast. $15 at

Moonstruck Chocolates produces a collection of chocolate truffles filled with the flavors of the Willamette Valley. Choose from chardonnay, gewürztraminer, rosé, or pinot noir, each clearly labelled…no truffle Russian Roulette to play here! N.B.: They contain enough alcohol that you’ll have to sign for them. $35 at —Corey Warren

Bartenders are only as good as their tools, and traveling with them can be a conundrum. Cocktail Kingdom’s stylish backpack comes to the rescue. Made of sturdy canvas and leather, it has room for cocktail tins, bar spoons and bottles, and even a pocket for a laptop or notebook. It’s just as versatile for a professional bartender as it is for an aficionado heading out to a holiday party. $100 at —Rachel DelRocco Terrazas

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This story was featured in W&S December 2019.

Accomplished forager penning a book on wild fungi and recent contributor to the October issue on pairing spirits with insect-rich cuisine, Julie H. Case brings a diverse background in writing and editing. Currently a contributor to SevenFifty Daily, Westchester Magazine and Travel & Leisure, Julie earned her BA in Broadcast Journalism at Arizona State and her MFA in Creative Writing at Pacific Lutheran University. She held senior editorial roles at several publications for the University of Washington and served as Senior Editor for SagaCity Media, where she launched several magazines, including Washington Wine, while editing the firm’s stable of local visitors’ guides.

This story appears in the print issue of December 2019.
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