SPAMALOT Returns to Broadway November 16 2023
The search for the grail continues, on Broadway this fall!
Direct from a sold out run at the Kennedy Center, producer Jeffrey Finn (Vice President & Executive Producer of Theater and Artistic Director, Broadway Center Stage at The Kennedy Center) announced today that the Tony Award-winning Best Musical comedy Monty Python’s SPAMALOT will return to Broadway this fall at the St. James Theatre (246 West 44th Street).
Performances begin Tuesday, October 31, 2023, and the official opening knight is Thursday, November 16, 2023.
SPAMALOT will be the first production from the Kennedy Center’s Broadway Center Stage series to transfer to Broadway since its inception in 2018 under Finn’s leadership. Josh Rhodes (Bright Star, Cinderella) will return from the Kennedy Center production to direct and choreograph on Broadway.
The musical, which first galloped onto Broadway in 2005, features a book & lyrics by Eric Idle and music by John Du Prez and Eric Idle. The original Broadway production was nominated for fourteen Tony Awards and won three, including Best Musical, Best Direction of a Musical (Mike Nichols) and Best Featured Actress (Sara Ramirez as The Lady of the Lake) and featured choreography by Casey Nicholaw.
“I’m thrilled to see SPAMALOT back on Broadway,”
said Eric Idle.
“More than ever, it seems we need a good laugh and it’s inspiring to see audiences still embracing this, the most happy of shows I have ever worked on. So put the News Cycle on Rinse Cycle and take a couple of hours to relax with the Lady of the Lake, King Arthur and the Knights Who Say Ni because we’re not dead yet!”
“As we near the almost 20th anniversary of the original production, it is a great honor to restore SPAMALOT’s place on Broadway for fans who have longed for its return and for new audiences to meet the Knights of the Round Table for the first time,” said producer Jeffrey Finn. “I’m thrilled to continue the Kennedy Center’s legacy of bringing great productions from D.C. to audiences in the town that never sleeps – Camelot!…I mean, New York!”
Lovingly ripped from the film classic, Monty Python and the Holy Grail, SPAMALOT has everything that makes a great knight at the theatre, from flying cows to killer rabbits, British royalty to French taunters, dancing girls, rubbery shrubbery, and of course, the lady of the lake. SPAMALOT features well-known song titles such as “Always Look on the Bright Side of Life,” “The Song That Goes Like This,” “Find Your Grail” and more that have become beloved classics in the musical theatre canon.
TICKETS:
The Fan Pre-sale will begin on Tuesday, August 8th at 10AM ET. Tickets will go on-sale to the general public on Wednesday, August 9 at 10AM ET.
To continue your quest to purchase tickets, please visit SpamalotTheMusical.com.
As the official card sponsor of Spamalot, American Express® Card Members have access to tickets through the American Express Preferred Seating program, available exclusively to eligible Card Members. Terms apply.
Social media’s not dead yet, find your grail at:
Twitter: @SpamalotBway
Facebook: @SpamalotBway
Instagram: @SpamalotBway
TikTok: @SpamalotBway
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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NYers challenge Ice Cream Legends Ben & Jerry: Can they do a Million Scoops on Free Cone Day April 16
NYers challenge Ice Cream Legends Ben & Jerry: Can they do a Million Scoops on Free Cone Day April 16
On April 16, Ben & Jerry’s is throwing its annual Free Cone Day celebration, and while any day free ice cream is involved is a win, the Ben & Jerry’s team behind the annual fan appreciation event, now well past its 40th year, are inviting fans to help make this year’s Free Cone Day the biggest and best yet with 1 million scoops served.
Ben & Jerry Free Cone Day is April 16
Free Cone Day returns after a four-year pause
Last year, Free Cone Day made its highly anticipated return after a four-year pause, and dedicated Ben & Jerry’s fans showed the Vermont-based ice cream maker just how happy they were that the giveaway tradition was back.
“It was nothing short of amazing to see our fans back in our shops in their full Free Cone Day glory,”
Dave Stever
Ben & Jerry’s CEO
…who dished out ice cream at the Scoop Shops in Vermont.
“We gave out over 970,000 scoops across the globe, but we know together with our fans we can break 1 million scoops.” Stever added, “We’re asking our fans to really bring it this year: invite their friends, family, neighbors, and help us beat our goal of 1 million scoops on Free Cone Day 2024.”
The beloved tradition began in 1979 as cofounders Ben Cohen and Jerry Greenfield survived their first winter – as a tiny, independent, two-person ice cream business – in the frozen tundra of Vermont.
National Weather Service records dubbed it “the brutal winter of 1978-1979” as the average temperature reached a record low of 14.1°F (-10°C) and the winter season snowfall set a record of 52.9 inches (134 centimeters).
The first Free Cone Day in 1979
Today’s traditions are no different than the first Free Cone Day in 1979 as it has always been a way to give back to the community and thank fans for their support.
The only difference is that the once single “mom & pop” shop is now one of the largest, most successful ice cream businesses in the U.S., as well as in 35 other countries around the globe.
New flavors debut on Free Cone Day
Fans can stop by their local shop for a go-to favorite or ask about new flavors like brand-new Scoop Shop exclusive Mango flavor, made of mango ice cream swirled with sweet cream ice cream, or recently debuted Non-Dairy Strawberry Cheezecake.
New additions Impretzively Fudged and PB S’more make great options for the sweet and salty lovers.
Can’t decide?
Flavors may vary based on location but fans are welcome to try any and all available flavors and are encouraged to get back in line as many times as they’d like. Experienced fans understand it’s easiest to jump back in the queue on Free Cone Day with a scoop already in hand.
To find the nearest participating Scoop Shop, visit https://www.benjerry.com/scoop-shops/free-cone-day.
Ben & Jerry’s is an aspiring social justice company that believes in a greater calling than simply making and selling the world’s best ice cream.
The company produces a wide variety of super-premium ice cream and Non-Dairy/vegan desserts using high-quality ingredients and lots of big chunks and swirls. As a Certified B Corp, Ben & Jerry’s incorporates its vision of Linked Prosperity into its business practices via values-led sourcing initiatives when purchasing ingredients.
Ben & Jerry’s is distributed in over 35 countries in supermarkets, grocery stores, convenience stores, franchised Scoop Shops, and via on-demand delivery services.
Ben & Jerry’s, a Vermont corporation and wholly owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, a fair financial return, and addressing issues of social, racial, and environmental injustice around the globe.
The Ben & Jerry’s Foundation, guided by Ben & Jerry’s employees, granted $5.1 MM in 2023 to support progressive, justice-focused grassroots organizing around the country.
For up-to-date information visit benjerry.com.
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Railroad Earth Plays Patchogue Theatre March 22 2023
Railroad Earth plays Patchogue Theatre March 22, 2023.
For over two decades, Railroad Earth has captivated audiences with gleefully unpredictable live shows and eloquent and elevated studio output.
The group introduced its signature sound on 2001’s The Black Bear Sessions.
Between selling out hallowed venues such as Red Rocks Amphitheatre in Morrison, CO, they’ve launched the longstanding annual Hangtown Music Festival in Placerville, CA and Hillberry: The Harvest Moon Festival in Ozark, AR—both running for a decade-plus.
Sought after by legends, the John Denver Estate tapped them to put lyrics penned by the late John Denver to music on the 2019 vinyl EP, Railroad Earth: The John Denver Letters.
Beyond tallying tens of millions of streams, the collective have earned widespread critical acclaim from David Fricke of Rolling Stone, American Songwriter, Glide Magazine, and NPR who assured,
“Well-versed in rambling around, as you might expect from a band named after a Jack Kerouac poem,
the New Jersey-built jam-grass engine Railroad Earth has let no moss grow under its rustic wheels.”
The celebrated New Jersey septet — Todd Sheaffer [lead vocals, acoustic guitar], Tim Carbone [violins, electric guitar, vocals], John Skehan [mandolin, bouzouki, piano, vocals], Carey Harmon [drums, percussion, vocals], Dave Speranza [upright & electric bass], Matt Slocum (organ and piano), and Mike Robinson (banjo, guitar, steel) chronicle the twists and turns of this journey through eloquent songcraft, bluegrass soul, and rock ‘n’ roll spirit.
Tix and more info here: Patchogue Theatre
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Birthday in NYC? Dough Ball Whiskey Launches Newest Flavor: Birthday Cake
Dough Ball Whiskey Launches Newest Flavor: Birthday Cake
Dough Ball‘s newest launch, Birthday Cake Whiskey, is a snackable reminder that you can have your cake and drink it, too!
The fastest-growing, top 12 flavored whiskey brand in the U.S.* first crashed the flavored whiskey category in August 2021, with an award-winning Cookie Dough Whiskey that national media publications have crowned “the best of class flavored whiskey.”
Due to the continued consumer demand for flavored whiskey and rapid success in its first year, Dough Ball is expanding its decadent flavor portfolio with a new and innovative Birthday Cake Whiskey. Blending the mouthwatering nostalgia of sprinkled vanilla cake with a smooth, medium-bodied, 70-proof whiskey, Birthday Cake is perfectly crafted for indulgent cocktails, creamy birthday cake shots and celebrations.
“At Dough Ball,
we’re all about creating fun and innovative whiskeys
that push the boundaries on flavor.
We think we have accomplished that with Birthday Cake,”
Joey Parris, Chief Marketing Officer at Patco Brands
“It’s delicious, nostalgic and makes you feel like every day is your birthday.”
Within a year of launch, Dough Ball Whiskey expanded into over 30 states, becoming the fastest-growing flavored whiskey brand and winner of over a dozen awards, including the Bartender Spirits Awards, SIP Awards, San Francisco World Spirits Competition and more.
“It’s delicious, nostalgic and makes you feel like every day is your birthday.”
Dough Ball’s new Birthday Cake Whiskey is available at select Total Wine and BevMo! locations, with additional retailers to come throughout 2024, including Ralph’s, Albertsons and Walgreens. The suggested retail price of Birthday Cake Whiskey is $26.99.
Dough Ball’s new Birthday Cake Whiskey is available at select Total Wine and BevMo! locations, with additional retailers to come throughout 2024, including Ralph’s, Albertsons and Walgreens. The suggested retail price of Birthday Cake Whiskey is $26.99.
For more information, please visit DoughBallWhiskey.com or follow along on Instagram @doughball_whiskey.
*Nielsen, Total US x AOC + Liquor Plus + Conv, Whiskey Latest 52wks thru 12/30/2023
Dough Ball is a flavored whiskey from Patco Brands
Dough Ball is a flavored whiskey from Patco Brands, one of the fastest-growing beverage companies in the United States. Featuring notes of buttery vanilla, chocolate and caramel, smoothed out with hints of butterscotch, Dough Ball exudes flavors of warm cookie dough goodness in a delicious, 70-proof whiskey. Birthday Cake is a new flavor profile to the whiskey category, with notes of nostalgic birthday cake and vanilla buttercream frosting. Unapologetically unique, versatile and approachable, this Cookie Dough and Birthday Cake Whiskey can be enjoyed as a shot, sipped, or mixed in a cocktail. For more info, visit www.doughballwhiskey.com and follow along on social at @doughball_whiskey.
Patco Brands is for innovative premium alcohol beverages
MPL Brands NV, Inc. dba Patco Brands is a privately held import, manufacturing, marketing and sales company for innovative premium alcohol beverages. Dedicated to making award-winning, ready-to-drink wine-based products, tequilas, whiskeys, hard seltzers and other offerings, the Patco Brands mission is innovation, quality and consistency. Patco Brands is also now one of the largest importers of tequila in the U.S.For more information, please visit www.patcobrands.com.
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