Wayne Curtis
Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and has written frequently about cocktails, spirits, travel, and history for many publications, including the Atlantic, the New York Times, Imbibe, Punch, the Daily Beast, Sunset, the Wall Street Journal, and Garden & Gun. He lives on the Gulf Coast.
Arts & Culture
Carnival season is so much more than a Fat Tuesday
Our Kind of Place
A quiet paddle away into a Louisiana marsh, Fort Proctor straddles time and space
crossroads
A South Carolina distillery teams up with Allan Benton’s iconic Tennessee smokehouse to create a spirit unlike any other
Drinks
Finding the right tropical refreshment is about opening yourself up to the possibilities of what’s around you (and also, rum). Make like an islander, and take it easy
Southern Style
Meet the tastemakers who are carrying forward five style icons
Arts & Culture
The Winston-Salem director is revolutionizing how house museums embrace a hands-on approach to history
Drinks
A distillery known for moonshine makes a rye that really rocks
Arts & Culture
The most recognizable painter in New Orleans is on a mission: to make sure the City doesn’t forget the artists who keep it funky
Drinks
The doors are open at the Garden & Gun Club—our new Atlanta bar and restaurant
Drinks
For a taste of the South’s cocktail revolution, pull up a stool at one of these recently opened establishments
Drinks
From simple colonial-era rum-and-citrus concoctions to effervescent blends of champagne and brandy, nothing gets a party started—or keeps it going—quite like a big bowl of punch
Made in the South Awards
Drink Category Runners-Up: A rye whiskey from Kentucky, Blackberry Farm’s Imperial Stout, and Castle Hill Cider
Made in the South Awards: Food
Runners-Up: sweet-cured jalapeños from Jed’s Finest, a magnolia vinegar from Lindera Farms, and Blackberry Patsh’s satsuma syrup
