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